University of South Carolina Libraries
THE CHRONICLE, CUnton, S. C., July 24, 1969—S-B CANNING SOUP—Shown above is indicates that George, Jim, Gary, and Mrs. Allen Coleman of Maddens, who Larry, who are sons of Mr. and Mrs. has been busy canning soup for her Allen Coleman, really are going for family. Mrs. Coleman says that she this soup, cans over 80 No. 2 cans of soup. This Many People Still Use The BY M. L. OUTZ County Agent Canning is still an important process in food perservation. Last week I had an opportunity to visit with Jack Corn, Agri cultural teacher at Ford High and Mr. S. P. Watson, Agricul tural teacher at Gray Court, who are running the cannery locat ed behind Watts Mill. These men say that they do not can as much food as they once did, however a lot of people still depend on them to open the canneries in the summertime for their use. Jack says this recent drought we are having has hurt gardens to such an extent that canning is off at the present time. He says that he is canning more soup mix tures, tomatoes and tomatoes juices than anything else this week. I asked Mr. Watson if they canned very much meat. He said this was almost a thing of the past due to the home freezer and Ipcker plants. A I can recall back home the one beef we killed each year would Canneries have to go to the cannery be cause we had no freezers. This was usually done in the fall of the year after we had as much growth as possible on the ani mal from grass and after he had been stall fed for a few weeks. That beef combined with a couple of hogs killed each year and the chickens we ate rounded out our protein supply. In recent years according to Mr. Watson the can nery has done very little meat processing and I might add the newer more modern processes bring our foods to the table in a fresher more palatable manner. My wife and I also like to use the cannery to can soup and peaches etc. I get highly disgusted when we read and hear so much about hunger when there are so many open fields and lots and yards to grow food and we have such good and reasonable methods of perserving them. There is simply no excuse for anyone to go hungry unless, of course, it is older peo ple who can not help themselves. We have two canneries located in Laurens County, one in Hick ory Tavern with Mr. Huffman in charge, and the one at Watts Mill which Mr. Corn and Mr. Watson are running. I might add that Mrs. McDowell, Home Econo mics teacher at Grey Court, and Miss Casey, Home Economics teacher at Ford High are giving able assistance to the Watts Mill cannery andMrs. JackTempleton is working with the Hickory Tavern cannery. The canneries are open on Tuesday and Thurs day from 8 to 12. All food must be in the cans and ready to pro cess by 12 noon. This gives the operators ample time to process all of them which has been canned in the morning to clean up the equipment and etc. before quitting time. Does it pay to creep feed? This question has no firm answer, yes or no. However, I would say that if it ever does pay it would be in drought con ditions like we are having at the present. This, simply, because cows do not have enough milk to feed the calves and the calves can not get the proper nutrition from the tough grass. Very often a great many of our beef cattle are not very good milk cows to feed the calves anyway. So if it every pays to creep feed I would say it would be now. Tomatoes Source Of Are Important Vitamin C BY HELEN CAMP Extension Home Economist Tomatoes, red, ripe, and fresh from summer vines. . .tomatoes green for pies and other good dishes after the first light frost of fall. . .tomatoes for winter and early spring “put up” plain or in Juice, butter, marmalades . . .and tomatoes grown in green houses or southern climates for fresh use the year round. Around the calendar tomatoes, add their special note of bright color, tempting flavor, and vitamin value. Tomatoes are among the most important sources of vitamin C. One medium-sized tomato (three to a pound) will give you nearly half your day’s quota of vitamin C, as well as a generous a- mount of vitamin A. To get most good from toma toes, eat them raw and fresh. But remember they hold a large share of their vitamins even when cooked or canned. Ripe tomatoes keep best in the refrigerator, where the cold stops the ripening process.Store them uncovered. Make a prac tice of peeling and cutting to matoes just before using. If you must prepare them early, keep them covered in the refrigera tor until time to cook or serve them. To make peeling tomatoes easier: Stroke the skin with the dull edge of a knife blade until skin is loosened, or dip the to mato in boiling water for one minute, then cool at once in cold water, or run fork into tomato Timely Tips Water, Water - We have noticed that quite a few Azaleas have died due to dry weather conditions. Azaleas being such shallowy plants must have water to sur vive, especially those which have been set this year and have not had time to adjust to the environ ment. Cotton Insects - We are find- ing the boll worm to be a real tough customer this year as usual. According to our Entomo logist, Mr. Nettles, it will re quire at least a pound of tech nical DDT to control. Linen - Linen is a fussy fab ric so beware ironing the creases in the same place in your napkins and tablecloths everytime, for this causes breaks in the thread and wears out the linen. and rotate it over ing unit until the and shiny. Cool water. heat of cook- skin is tight at once in cold Underripe tomatoes, even ma ture green ones about to turn color, will ripen indoors. Spread them out at cool room tempera tures (at 60 to 70 degrees), in the basement or on the porch if not too cold. Light isn’t needed to produce good red color after tomatoes are picked. Ripening on a sunny window sill in summer is a poor practice; too much sunlight pre vents development of normal or even color, and high tempera tures promote rapid spoilage. Immature green tomatoes won’t ripen and are likely to rot if kept too long. It's best to cook them soon after picking. You might like lowing recipes: to try the fol- cooked salad dressing 1 teaspoon salt Pepper 1 tablespoon chopped green pepper Cut stem ends from tomatoes. Cut tomatoes four times from the top almost through the bottom, to form eight attached “petals” Spread petals apart on the let tuce. Combine other ingredients, and put filling into centers of the “flowers”. Chill, (one-half cupof cottage cheese may be used place of the eggs.) in For a meat filling: combine 1 cup diced cooked meat; 1 cup diced cooked potatoes; 1 table spoon minced onion, and 2 table spoons chopped green pepper. Add salt, pepper, anddressingas above. SPANISH LIVER 1 pound sliced beef, lamb, or pork liver 1- 1/2 tablespoons flour 2 tablespoons fat 1/4 cup chopped onion 1/4 cup chopped green pepper 1/2 garlic clove, chopped 1/2 cup sliced mushrooms, if desired 2- 1/2 cups fresh or canned to matoes 1-1/2 teaspoon salt Pepper 2 cups cooked noodles or spaghetti Dip liver slices in flour and cut in cubes. Brown liver in the fat, add onion, green pepper, garlic clove, mushrooms, tomatoes, salt and pepper. Cover and sim mer for 10 minutes. Add cooked noodles or spaghetti and cook 10 minutes longer. Or place noodles or spaghetti and liver mixture in alternate layers in a greased bak ing dish. Top with 1/4 cup fine dry bread crumbs, if desired. Bake at 375 degrees F. (moderate oven) 15 to 20 minutes or until mixture is heated through and crumbs are browned. Six serv ings. TOMATO FLOWER SALAD 6 chilled tomatoes Lettuce 1/2 cup chopped celery 1/2 cup chopped cucumber 1 tablespoon minced onion 2 hard-cooked eggs, ch >pped 2 tablespoons mayonnaise or Do you know it actually takes twice as long to complete a call by getting a number from information as it does to look it up in the directory? We didn’t believe it either, till we timed / (Ourselves.That’s why... here. Information has a New Name D A D A is Directory Assistance Your Directory Assistance operator is here to help you on the rare occasion when you can t find a number listed in your phone book When your Directory Assistance operator gives you the number write it down and keep it handy It II save time next time you need it Why make two calls when one will do 9 dsk £&) Southern Bell For a convenient free, personal telephone directory. contact your telephone business office Get more Bank for your money It makes a whale of a difference when you do all your banking at Bailey’s, the full-service bank. Besides every service, we prom ise good service. Come in, look around, and meet our neighborly people. If you decide to bank with us we’ll appreciate it very much! sjlllll BAILEY’S BANK ' 'Clinton s doorway to better banking n M. S. Bailey & Son, Bankers MEMBER F.D.I.C.