The Rural Voice, 1980-10, Page 37your down payment. Nu
cies/Departments do not quality tor rebate.
Ehg.ble
Mod.Is
Cash
Rebate
Ehgtble
Models
Cash
Rebate
885
$ 500
2290
$1900
990
$ 700
2390
$2100
995
$ 700
2590
$2200
1210
$ 800
4490
$2300
1410
$ 900
4690
$3000
2090
$1500
4890
$3200
It you buy any of our new Case farm tractors or
one of our used farm tr.
between Aug. 1. 1980 an Aug
eke
finance It through J 1 Case . a 31, 198 tion
finance charges will be waived from date of pur-
chase until March 1, 1981
Del t 3i /,
C.G. FARM
SUPPLY LTD,
R.R. 3 Zurich
2364934
PG. 36 THE RURAL VOICE/OCTOBER 1980
236-4321
Perth economist
offers ideas
on food freezing
"Fruit and vegetables are at their
peak. When buying to freeze choose
quality produce and only purchase what
can be prepared efficiently," says Jane
Muegge, the Home Economist for Perth
County.
Vegetables used for freezing should be
fresh, tender and succulent. Most vege-
tables lose quality quickly after harvest,
so picked vegetables should be frozen the
same day.
All vegetables should be blanched
before freezing. This is necessary to kill
the chemical enzymes which cause deter-
ioration during storage. Blanching also
deepens the natural color of the product,
partially sterilizes it and makes it softer
for packaging. Under -blanching does not
kill all chemical enzymes; however over -
blanching is undesirable Gecause it
results in a loss of food value.
Fruits being frozen should be blemish -
free and not too ripe. Peaches, pears and
apples should have a preservative added
to help them keep their natural color in a
syrup or a dry sugar pack. Ascorbic acid,
a effective anti -darkening agent, is
available in crystalline, powder or tablet
form.
Cuts of meat are often on sale at this
time and putting some away now can save
money. It is important that meats be
frozen quickly. Label all packages with
the quantity, the kind and cut of meat,
and the date. Beef can be kept in the
freezer for up to a year while pork roasts,
and chops can be kept frozen for four to
six months. Whole chickens or pieces can
be kept for 12 months and lamb can be
frozen for 6 to 9 months.
"Variety meats such as the liver,
tongue and heart should be frozen for
only 2 months. These meats are better
eaten fresh." notes Caroline Labossiere_
Home Economist for the Pork Producers
Board.
Wrap your prepared food in airtight
heavy plastic hags. Place packages in
freezer immediately.