McCormick messenger. (McCormick, S.C.) 1902-current, June 26, 1930, Image 3
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Thursday, June 26, 1930
McCORMICK MESSENGER, McCORMICK, SoufH CsroJlnB.
Page NumEer TEf9|
Vegetable And'Fruit
Juice Recipes
Mrs. Dora Dee Walker, Conserva
tive Specialist of the Home Dem
onstration Department . of Win-
throp College, has prepared the
following recipes for fruit juices
and nectars. Now is the time to
begin saving fruits for winter use
arid to prepare fruit drinks to
serve on the hot days which are
With us again. The more fruit
drinks we serve, the less iced tea
the children will drink Tb*s
be of interest to all 4-H club girls
who have been making a study jx
fruits and fruit drinks.
Below are some directions for
canning vegetables which were also
prepared by “Mother Walker” with
one exception. \
Canning Vegetables
Tomatoes.—Select firm, uniform
ly red, ripe tomatoes of medium
size. Put into trays and lower in
to boiling water for 1 minute. Re
move and cut out the core with a
slender-pointed knife without cut
ting into the seed cells. Peel
promptly and paok into jars. Add
sugar and salt seasoning and fjll
the jars with juice. Crush toma
toes and strain juice through the
seive o* through cloth; bring this
juice to boiling heat and fill jar or
tin can, covering tomatoes and
bring Juice to within 1-8 inch of
the perimeter of the tin can, and
complete to the edge of the peri
meter of the jar. Seal and process
pint and quart jars 25 minutes.
Tomato Sauce or Puree.— If a
more economical utilization of
space within the jar is desiccd, a
more concentrated mixture can be
packed. This also provides for the
use of small or broken tomatoes
and large tomatoes unsuited for
Canning. ,
Cut the tomatoes and add 1 large
sized onion chopped and 1 c. chop
ped sweet red»pepper to each gal
lon of tomatoes. Cook until tend
er, put through a sieve, and add
sugav and salt seasoning in
proportion of 1 tsp. to each qu
of pulp. Cook to consistency of
ketchup, stirring constantly. Pack
hot into jars or bottles and process
pint jars 25 riiinutes.
Macedoine or Vegetable Mixtures.
—^Attractive and economical vege
table mixtures to be served as sal
ads, with omelets, escalloped dish
es, and garnishes for meat dishes
can be packed. This can be done
often when small quantities are
left from packing different vege
tables whole. Any desired combin
ations may be made. Vegetables
maturing in the same season
should be used. A good combina
tion for the spring would be car
rots, peas, string beans, and on
ions. A mixture which could be
made from the fall garden might
consist of peppers, celery, onions,
and small lima beans. All these
vegetables are prepared separately
as for canning and packed in lay
ers in the jars. Each layer should
be packed as tightly as possible be
fore the next is added. When the
jar is filled, cover with boiling
brine # and process intermittently.
Beets can not be used in this mix
ture because they discolor the en
tire contents of the jar.
The time-tables given for pro
cessing are .safe only when young
vegetables are secured. Mature or
tough vegetables require a longer
period or higher temperature.
Soup Mixture.—This should con
sist of a mixture which is made in
the proportion of one-half tomato
pulp, one-fourth corn or tiny lima
beans, and one-fourth okra, with
seasoning added. One slice of on
ion 2 inches in diameter should be
added to each No. 2 can. The to
matoes should be heated, rubbed
through a sieve, and cooked down
to about the consistency of ketchup
before measuring; then the corn,
okra, onion, and seasoning should
be added and cooked until the
com and okra are about three-
fourths done. Th$n pack hot and
process for 2 hours continuously at
boiling, or for 30 minutes under 10
pounds steam pressure. Process
quarts intermittently.
Peppers.—The best sweet pep
pers for canning are the Spanish
varieties known as pimentoes. The
fruit of these peppers has very
thick flesh, tough skin, and is com
paratively smooth and free from
ridges. The bell peppers are not
suitable varieties for canning. Pep
pers should be ripe, sound, and
free from bruises. Sort, using the
whole peppers for canning and
small or broken peppers for pro
ducts such as sauces, soups, chut-
neys, and Dixie relish. Prepare for
peeling by placing peppers in a hot
oven for 6 to 8 minutes, being
careful not to allow them to be
come hot enough to discolor. Peel,
cut out stem, remove seeds, and
pack dry in flattened layers. No
water or seasoning is used in the
preparation of these peppers; the
processing brings out a thick liquor
which almost covers them in che
can. Process pints for 35 minutes,
smaller containers, 30 minutes.
Peas.—Peas are more difficult to
can than most other vegetables,
and great care should be taken to
have them very fresh and young.
They are best gathered in the early
morning or when cool. Work should
be done rapidly, and peas should
not stand after being shelled. Shell
and sort, putting peas of the same
size and degree of maturity to
gether. Be sure not to use hard
ripe^peas among tender ones. Bring
to boil in water to cover. Pack boil
ing hot to within 1-2-inch of the
top of the jar. If too full, some of
the peas will burst and make the
liquor cloudy. Add sugar and salt
seasoning, fill with boiling water,
and paddle well to drive out bub
bles. Process medium-sized peas
packed in pints intermittently at
boiling, or 10 minutes under 10
pounds steam pressure.
Okra.-^Select young, tender pods,
remove stems without cutting into
seed pod. Wash, cover with water
and bring to a boil. Pack, cover
with liquid in which okra was boil
ed; add 1 t. salt to 1 qt. liquid. Pro
cess intermittently, or for 40 min- 1
utes under 10 pounds steam pres
sure for quarts; 35 minutes for
pints.
Corn.—Much depends upon care
ful selection of tender, juicy corn
before it reaches a starchy stage.
It should never stand longer than
a few minutes after being taken
from the stalk. Corn which has
passed the milky stage or is stale is
very difficult' to sterilize. Blanch
on the cob 1 to 3 minutes. Cut,
pack into jars to within 1 inch of
th^ top. Add 2 t. salt and sugar
seasoning and cover with clear
boiling water. Paddle to allow liq
uor to penetrate to the bottom of
the jar. Process pints in boiling
water intermittently for 1 1-2
hours on the first day and 1 hour
on the 2 succeeding days, raising
the clamp during each processing.
Corn expands in cooking and jars
may be broken unless clan^ps are
loosened during processing.' With
steam under pressure, process corn
1 hour and 30 minutes under 10
pounds pressure. Take every pre
caution to have good rubbers. Note:
It is not safe to can oorn in any
larger containers than pints.
Baby Beets.—The best variety of
beet for canning is the Detroit.
From the standpoint of quality, on
ly young, tender beets should be
canned. Sort, putting uniform
sizes together. In preparing beets
for boiling, be careful not to cut
the stems off too closely or to
break the root. This will cause loss
of juice with accompanying loss of
color' and flavor. Boil until three-
fourths done, peel, pack in layers
of three or four, fitting the second
layer into the spaces left by the
first layer, and repeat. Cover with
clear hot water. Process quart
jars 1 hour in boiling water or pint
jars 35 min. at 10 lbs. pressure,
quarts 40 minutes.
Carrots.—Proceed the same as
for beets.
String Beans.—Pick ove£ care
fully, string, wash thoroughly, and
cut into pieces of desired size. Add
enough boiling water to cover and
boil for 5 minutes in an uncovered
vessel. Pack in containers boiling
hot, cover with the water in which
boiled, and add 1 teaspoon of salt
to each quart. Process immediate
ly at 10 pounds pressure, quart
glass jars for 40 minutes, pint glass
jars for 35 minutes, and No. 2 and
No. 3 tin cans for 30 minutes.
Lima Beans.—Proceed the 4ame
as for peas. Process intermittent
ly in boiling water, or at 10 lbs.
pressure quarts 1 hour, pints 55
minutes.
Fruit Juices and Nectars
Fruit juices make delicious and
healthful drinks and are very lit
tle trouble to prepare. They should
be used in the homes much more
freely as refreshing cool drinks in
the summer and in gelatin des
serts, puddings, sauces, ice cream
and sherbet.
Fruit juices that are to be used
in frozen creams and water ices
should be canned with a generous
amount of sugar. They may be
canned in either bottles or jars
provided they can be sealed abso
lutely air-tight. They may be bot
tled without any sugar and later
be used for making jelly. The juice
of any fruit may be canned but
grapes, currants, blackberries,
raspberries, elderberries, Himalya
berries, strawberries and oherrk?s
make the best drinks. Any of these
may be made by the following rec
ipes for giapc juice:
South Carolina Muscadine Grape
Juice Recipe
Cold Press Method. Secure sound
clean, fully ripe fruit; crush the
fruit by hand or, better, with a
home-made crusher. If a cider
mill is available, it is well adapted
for both crusher and pressing. Af
ter the berries are crushed, the
juice should be pressed from the
fruit immediately. Small quanti
fies of fruit can be pressed in a
clean cloth sack by hand, but if as
much as a bushel of grapes is being
nandlcd, a cider mill or an inex
pensive home-made press shoula
be used. Strain juices through
flannel and then place it in bottles
or fruit jars. Put in a water bath
and sterilize by heating until the
juifce has reached a temperature
near, but not quite up to the boil
ing point. Remove the juice as
soon as it shows the first sign of
simmering preliminary to boiling.
Seal at once and store in a dark,
cool place until desired for use. In
sealing the fruit jars before clamp
ing them, dip the lids and rubbers
for a moment in the hot water of
the water bath.
Grape Juice—Hot-Pr«ss Method
Wash, stem, and crush grapes.
To 2 gallons of the crushed grapes
add 1 quart of water. Boil vigor
ously until grapes are discolored or
turn a reddish brown. Strain juice
first through a thin bag, then
through a thick canton flannel
one. Measure juice and to each
quart of juice add 1-2 measuring
cup of sugar. Dissolve. Fill ster
ilized bottles or jars, process until
the juice smokes or reaches 190 de
gress Fahrenheit Seal.
Blackberry Nectar
12 lbs. of crushed blackberries.
Pour over these quart of white
vinegar, let it stand in a granite or
porcelain container 36 hours, cov
ered with a cloth tied over the
mouth of container. When time
expires, strain first through a thin
bag, then drip through a thick one*
Measure juice and add an equal
measure of sugar, stir until dis
solved. Place in the preserving
kettle on the flame, let it boil 5
minutes, counting time when juice
begins to boil. Remove immed
iately, as more boiling would pre
cipitate the pectin. Seal in ster
ilized jars or bottles. Do not pro
cess.
Use 4 tbs. of this sirup to an ice
tea glass of crushed ice or ice
water; 3 tbs. to an ordinary glass.
Nectar may be made from very
ripe peaches, plums, grapes straw
berries, raspberries, Himalaya ber
ries and even mellow pears oy this
recipe.
Left Over Fruit Juices
An over-plus of juices left from
canning fruits of all kinds and in
making fruit confections should be
canned for fruit punches and sum
mer drinks.
PROCESS.—When apples, peach
es, apricots, pears, and nectarines
are ground for the purpose of
making confection the v juice is
pressed from the pulp, by pressing
it through a thin bag, thus leaving
the pulp in a dry, compact condit
ion for manufacturing the confec
tion.
Strain the juice through a thick
bag, measure, aati 1-2 cup of sugar
to each quart of juice. Dissolve,
place in kettle, bring to a boil, con
tinuing 5 minutes. If a scum arises,
remove. Fill the sterilized jats or
bottles to the top, seal, and process
each 5 minutes.
If a gingered drink is desired, use
1 teaspoon of ground ginger for
each quart of juice. Tie this in a
cloth and add to the juice when it
is placed in the kettle to boil 5
minutes. Remove this when be
ginning to fill jars.
Apple Cider
People in the Piedmont District
where ‘apples are plentiful should
can apple cider for winter and
spring uses. Windfalls may be
used for this purpose. As soon as
the cider is pressed bring it to a
boil and pour it in sterilized jars
or bottles, seal, place them on a
rack in the canner, with boiling
water coming to the neck of each.
Boil pints 5 minutes, quarts 10
minutes.
String Beans
The Refugee is a good variety for
canning. When the beans within
the pod have grown to any size,
canning is more difficult and the
product of poorer quality. For can
ning, only well-sorted, small, tend
er beans should be used. Wash in
two or three chanfees of water and
string the beans and cut them in
to 2 inch lengths diagonally or “on
the bias.” In glass they may be
canned whole or packed log-cabin
fashion in square jars. Blanch 3
to 8 minutes or until the pod will
srm
I “Things I Ate 1
Hurt Me” 1
"I had a severe
case of indiges-
IUvTt' tion,” says Mrs. Bell
Buck he is ter, 7 River
St., Piedmont, S. C.
"So many things
that I ate hurt me,
m I almost quit eat-
* ing.
"I would bum in my chest. I
had severe headache,^and such
a tight, smothering feeling. I
would be obliged to eat a little,
then it would hurt me
"A friend said to me: 'Why
don't you take Black-Draught?*
*T was just too weak then to
do my work. I began taking
small doses after meals and in
just a few weeks I could eat
anything I wanted to, then
take my small dose of Black-
Draught and feel fine. I soon re
gained my health and strength.’*
Costs only 1 cent a dose.
THEDFORD'S
Black-
Draught
For CONSTIPATION, '
INDIGESTION, BILIOUSNESS
Women who heed a tonic should take
Cardui. Used over 50 years. ,
ICELAND’S CITY OF TENTS
REYKJAVIK, Iceland—A city of
27,000 tents is rising on the shore
of beautiful Lake Reykjavik to ac
commodate the hosts of visitors
who are expected to attend the
celebration of 1000 years of parli
amentary rule for Iceland. The
Parliament, or Althing, of Iceland
dates back to 930, and is claimed to
be the oldest in the world.
jdcutc yeco
Wl&n&y' ow, youAs
Right bow is a mighty good time to put
new and up-to-date FIREPROOF Roofs on
your Buildings.
Because a Large Roofing Factory has
just sent me an outfit of samples of some
of the best and most practical Roofings that
1 ever saw. And this factory sells DIRECT
FROM THE FACTORY TO YOU at Low
Wholesale Freight Paid Factory Prices.
Whether you order one square or 1,000
squares you get the same Low Wholesale
Factory Prices.
Just mail me a postal or send word to
me and I will bring the samples and the
Roofing Catalog so that you can pick out
just the kind and style of roofing, ceiling or
siding that suits you best.
J. W. CORLEY
BOX 64
McCormick, S. C.
SOR NEW HOUSES OR
AS BE SAfLED
WOOf' SWN6LES
Although some “broilers” may be
fat enough to market direct from
the range, it is often profitable to
fatten chickens for a week or two
before marketing. Be careful not
to overfeed the broilers when they
are first put on the fattening ra
tion. Gradually increase the quan
tity at each feeding until toward
the .latter part of the fattening
period the birds are getting all
they will eat. The U. S. Depart
ment of Agriculture recommends
the following fattening rations: 6
parts corn meal, 3 parts rolled
oats* and 1 part middlings; or 6
parts corn meal, 2 parts ground
oats without hulls, and 2 parts
middlings. Feed these rations with
milk, using 2 pounds of milk to 1
pound of mash.
Dangerous Business
Our stomach and digestive systems
are lined with membrane which h
delicate, sensitive and easily injured.
It is dangerous business, then, to use
medicines containing harsh drugs,
salts or minerals, when wc are con
stipated. In addition to the possibility
of injuring the linings cf our digestive
system, these medicines give only tem
porary relief and may prove habit form
ing. The safe way to relieve constipation
is with Herbine, the cathartic that ii
made from herbs, and acts in the way
nature intended. You can get Herbine
STROMS’ DRUG STORE
bend without breaking. Drain well,
pack quickly, and cover with brine.
Hot-Water Canner.—When the
beans are young and tender, pro
cess pint glass jars intermittently,
45 minutes at each processing per
iod. If more mature beans are
packed, process 1 hour each period.
Process quart glass jars 1 to 1 1-2
i hours on each of the three periods.
Exhaust tin cans 3 to 4 minutes
and process same as glass jars.
m
LET THE MESSENGER
DO THOR
JOB PRINTING
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Our prices are reasonable, and we
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• V
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MICK MESSENGER
McCORMICK, S. C.
*