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Home My WebLink AboutThe Goderich Signal-Star, 1972-08-31, Page 22RICH $1ONAL-STAR. THURSDAY, AUGUST 31, 1972 - If unable to • purchase any advertised items please request a rain check,. YOU SAH LIT - 11! WHITE, PINK, YELLOW, GREEN, AQUA, PUMPKIN, ASSORTED COLOUR PRINTS With the abundance of fall fruits now available, it is difficult not. to s ccu b to the art of home preserving. Homemade jams, suct-"as this Fall Fruit Jam cooling on the. doorstep, are easy to make ..and delicious to serve all year long, according . to the home economists, Agriculture Canada, Ottavria. To help you take advantage of the abundance of fall fruits now available, the home economists, Agriculture Canada; Ottawa selected these two new jam recipes from their files for you to try. The "Prune . Plum Jam" used liquid pectin while the "Fall Fruit Jarn" is done by the longer cook method. FALL, FRUIT 'JAM 4 Cups Chopped Peeled Peaches (about 1 quart) 4 cups chopped . peeled pears (about 2 pounds) 1 cup chopped greengage' plums (about 1 pound) 1 cup chopped .peeled apples 2 tablespoons lemon juice 5 cups sugar Combine fruits . and cook slowly ,until' tender (about 15 minutes). Add ,lemon" juice and- , sugar, bring, to boil and cook le until thick (about .3-5 minutes) stirring frequently. Skim, stirfor 5 minutes, pour into hot sterilized jars and seal. Makes about 6. cups. PRUNE PLUM JAM USING LIQUID PECTIN ' 2 Pounds Prune Plums (about 11/2 quarts) 1/2 cup water cups sugar 6 tablespoons liquid pectin (1/2 bottle) ' Pit and chop plums. Combine with water. Bring to boil and cook covered 5 minutes. Measure 41/2 cups cooked fruit and combine with sugar. Bring to a; boil and boil hard for 1 minute, stirring constantly. Remove from heat, stir in pactin and skim. Stir for 5 minutes, pour into hot sterilized jars and seal. Makes about 9 cups. All about freezing . -.. . A freezer stocked with fresh . ti' ..especially for freezing, plastic or vegetables and fruits gives you • heavy`" -waxed cardboard an attractive and nourishing containers are all suitable for variety of foods to have on hand vegetables. The packages should all year long. Winter menus, be labelled as to date of freezing which used to , include mostly and kind of vegetable. Foods root vegetables and dried should be frozen as quickly as legumes, now take on new light possible, at 0°F or lower, with fruits and vegetables that and if stored at 0°F, they have come fresh" from the will keep in excellent condition garden, via :the freezer. If you- r ming- Year:: 0 have facilities for storing frozen For further information on foods, the home economists with the freezing of vegetables, the Agriculture Canada; - Ottawa Canada - Department - of recommend that you take Agriculture has a booklet advantage of the abundant :entitled ."Fre,ezing Foods" seasonal "produce available at ' available free by writing to the market and in home Information Division, gardens, and freeze them for Agriculture Canada, Ottawa, later use. 1. 1A 007 or by contacting your WHICI VEGETABLES provincial Department of CAN . BE FROZEN? Most Agriculture. A few additional vegetables freeze well; the vegetables that have been exception are those that are , recently : tested by the home usually ' eaten raw, such as economists are listed iri the radishes, celery,. lettuce and follovbing table. • They cucumbers. They loose their , recommend that the frozen crispness on freezing. Freezing tomatoes be used in, soups, will riot improve the quality of a sauces or stews. vegetable so select produce that ° Beets — Select only young is at the" ideal stake of maturity beets ,that are firm, smooth and ---for--:good %ding, �f stiai:e As- free -rem --cracks , er bleln-ishes: - limited, freeze beans, peas and Leave root ends on beets; cutoff 'acorn. For greater variety, • tops leaving 1 inch of stem. include some of the autumn Wash beets. Cook in boiling Vegetables, like cauliflower, water until tender. Cool quickly. Brussels sprouts and broccoli. , Peel -and slice or dice. Pack in freezer containers. Thaw and rehea+..to serve: ab'bage'= Selectfrm`neads. - BLANCHING • AND CHILLING The ' secret in ...preserving,' that .,,frgsl vegetab_leR flavor is blanching. Blanching' is t... a short precooking which destroys, the enzyme's in vegetables. If the enzymes were not destroyed; they would cause undesirable . changes ,in, the flavor, color and texture of the vegetables after freezing. Only small quantities of vegetables should be blanched at one time. The water should be boiling vigorously before the vegetables are added, .and this -precooking should be timed carefully, so the vegetables are not overcooked. Just as important as ?blanching, i5 the chiding of the produce, The vegetables- should be "plunged into ice water or under cold running water after blenching, and left there until cold, „'Theft they should be drained well before packaging, t tlteriViee ice crystals will form on the yegetables during 'freezing, PACKAGING AND 'IRPz1Mct Packing materials Wash, remove coarse, wilted or spotted leaves_ and core. Cut in , serving -size wedges or shred coarsely. Blanch wedges 2 minutes, shredded 1 minute. Chill quickly. Drain thoroughly. Pack dry. To serve wed es, thaw 20 to 30 minutes to Separate; cook 9 to 10 minutes. Shredded cabbage, thaw 2 hours to separate and cook 4 to 5 minutes. Mushrooms -- Select fairly clean mushrooms that are smooth and quit'f firm with caps not fully opened. Wash and slice. Saute . each .2 cups mushrooms in 1 1/2 tablespoons butter 2 minutes:"brain. Pack in freezer containers. Reheat to serve. Tomatoes -- Select plump, ".firm tomatoes having a uniform red color withsmooth skin and no evidence of damage or soft spots. Peel tomatoes by dipping in °boiling " water and gently slipping off skin. Cut in for ''''`frozon foods ' should be quarters. Add 1 teaspoon salt, �,�,r dash. aal�1 _. �'�e4a��ili"�.rWV#,1�- �. �J.•zu,v-.mac p laid �.x-.-, , irf well•protected, . sugar to 2 pounds tomatoes and° fob will dpi but rapidly in cook °gently until tomatoes are ow hu ii •. tty. ° and tender (6 to 6 minutes).Q;Pack in rllrtuts of t o fr, lwzer, freezer . containers. Thawing that ait.+ 't d time its about 4 hours. 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