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41 > 4àA 1 0 . %A4 % lmW-HITBY FREE PRESS, WEDNESDAy AUGUST 8, 1984, PAGE 9 CONTEMPORARY LIVIN iC à: 1F h14éa* t MoeImtld ae food preserving easier GOPeii eons Vinaigrettee w one unique recipe for home preseryers. Most af us can't remcmbcr when the grocer's shelves weren't well stockcd with, a wlde assortment or canned vegetabies. Yet it wasn't until the turn of the century canned fOods becamne available on a iergescale.. While we've advanced a long way from grandmathcr's day, there's every indication home canung has corne into its own asuin. Rising food prices, the sardening boom and a desire ta "»0t bock ta basics" are some contributing factors. As well, canning has distinct advantages over other preserving methods. CertinY, .canning is an ex- aillent alterntive to îreezing in terni of initial start-up costs. As well, you're not îaced with the continuous drain of clec- trical energy that a home freeze uses. Along the same Ili=, canned gaods arcn't ai- fected by power failures that could muin a freezer ful ai expensive food. Accoding ta Anne Hanson, Home Economist with the Canadian Home Preserving Foundgtion, home canned pro- ducts have real advantages aver store bouiglt goods. "Custom canning lets you contrai in- gredients and tailor products for special dieus or needs. e Today's- canning recipes are reflective 'of aur 'nouvelles ap- v Proach ta cuisine. Preserves are now llghiter and more elegant than those found in older 0 reclpe books.".r A twist- ai lemon, a cmn- C namon stick, a splash ai liqueur or a unique vegetable f pasta sauce are just some of the r pe.rsanal canning touches which are not round in mass praduced canned goods. And, just as grandma's recipes have gane out ar style, sa have her processing tech- niques. Food technology and research have improved over the years and with the develop- ment ai new varieties ai iruits and vegetables, updated pro- cessing methods are needed. "One ai the most misunder. stoad aspects ai home pre- serving is why and when ta use a pressure canner," says Han- son. "We've iaund a large number ai home preservers neither use the right type ai canner nor iolaow praper cann- ing procedures."1 Fruits and ttoates are high- acid ioods and can ail be saiely preserved by heating jar con- tents ta 2120F (1000C) in a bailing water bath. Because tomates are aiten border-uine high acid iods, it's recam- mended Î/4 tsp (1 mL)aor i tbsp (15 mL) recanstituted lemon juice be added ta each pint jar. "Old recipes cailing for fruits and tamatoes ta be caaked in jars in the aven or an open kettie and simply transierred ta sterilized jars and sealed, are not safe and shouid be discard- ed," says Hansan. Low-acid iaods such as veitetables, meats and iish are a diiierent' stary. These iaads need a much higher temper- ature, reached only under pressure, ta destray spailage organisms. The anly way ta en- sure proper canning ai these iaads is ta use a pressure canner with an accurate gauge. WE CARRY EVERYTHING FROM CONCEPTION T012 YEARS JULY & AUGUST HOURS Mondays 9:30-5:30 p.m. Tues. & Wed. 9:30-5:00 p.m. Thurs. 9:30-9:30 p.m. Fr1. 9:30-5:30 p.m. Closed Saturdays NOW TAKING FALL &WINTER CLOTHING ON CONSIGNMENT NEW & ALMOST NEW RENTALS AVAILABLE MAKE VOUR iST BACK TO SCHOOL SO THE CHILDRENS MARKETPLACE 216 DUN DAS ST. E.6 WHITBY 666-1133 If you plan on taking advan- tage ai the summer'vegetable harvest, cansider investing in a pressure canner. This piece ai equipment is remarkabiy ef- ficient, campletely saie and simple ta use. ln iact, many home canners preier a pressure canner over a boiling water bath since it also processes fruits and tamnatoes in less time. Vegetable Posta Sauce 2.tbsp (25 mL) butter 2 tbsp (25 mi) ail .1 2 claves garlic, minced i medium anion, iinely chapped 4 medium ttoames, peeied and.chapped 1 chicken bouillon cube 1 carrot, cut in thin strips 2 stalks ceiery, cut in thin strips 1 small red-pepper, cul in thin strips 1 small green pepper, chapped 112 eggplant, chopped 112 tsp (2mL) saIt 114 tsp (I mi) pepper Heat butter and ail; add gariic and onian and coak untii transparent. Add tomatoes and bouillon cube; simmer 10 minutes or until thick. Combine carrot, celery, red and green pepper, eggpiant, sait and Pepper. Add to tamato mix- ture. Bring ta a boil, stirring. irequently. Ladle into hot dlean jars, iilling ta within 3/4-inch (2 cm) ai top. Seal and process at 10 paunds (70 kPa) pressure for 25 minutes. To serve; heat contents ai jar and spoon aver cooked pasta. Sprinkie with grated parmesan cheese. Makes: 2 pint (500 mi) jars. Green Beans Vinaigrette 2 ibs (900 g) green beans, washed and trimmed 2 tsp (10 mL) sweet red pepper, iineiy chopped i cup (250 ml.) coaking liquid irom beans 1 cuP (250 mL) vinegar 1- 114 cuPs (30d mi) ail 1 onian, iineiy chapped 1 clave garlic, minced 2-1/2 tsp (12 ml-) sugar i tsp (5 mi) sait 112 tsp (2 mi) parsley, finely chopped Cook beans in boiling water, uncovered, for 3 minutes. Drain, reserving 1 cup liquid. FDISTINCTIVE WEDDING INVITATIONS Pack beans into hot dlean jars. Sprinkle red pepper on top ai beans. Combine caoking water irom beans, vinegar, ail, anion, within 3/4-inch (~ cm) ai top. mL) jars. garlhc, sugar, sait and parsley. Bring ta, a bail and simmer 5 minutes. Pour into hat jars ta Seal and process at 10 pounds (70 kPa) pressure for 20 minutes. Makes: 4 pint (500 NOW AVAILABLE 4 qt. basket Pic.kIing Cucumbers Silver skin PickIing Onions *69leprLb also: Dili Weed and Fresh GarIlic 124 Brock St. N. 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