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Hello Homemakers! Every year we are submerged with queries on canning vegetables. Our space is too limited to describe each of:â€"the various methods of processing. Sterilizing is successfully done in a pressure canner, therefore, we emphasize this method. Many We have deliberately highlighted this bag to the handbag has changed its silhouette to conform change in the mode. Koret deftly drapes this hand which is fashioned of dove soft, nonâ€"crockable : tiered silhouette is set off by a single pleat at eit} added grace. Heavy gold plates the clasp and the h that hold the handie. PHONE 104â€"Râ€"33 WINONA All Work Fully Guaranteed R. W. HUSTON Machines THE TIERED HANDBAG anged its silhouette to conform to the vast . Koret deftly drapes this handsome purse of dove soft, nonâ€"crockable suede. The set off by a single pleat at either side for gold plates the clasp and the hollow bands By ALICE ALDEXN SIMPLY SMART RESORTER 8. Test jars for seal. Half fill with water, put proper sized rdbâ€" ber ring and lid in place, seal and invert. (This method does not apâ€" ply to vacuumâ€"type.) If the glass top rocks alightly on the jar try three jars can be processed at one time. As for the pressure canner, it will hold six to eight jars but you need a large electric element to provide even heat. A constant pressure is necessary so the canâ€" ner cannot be set aside for even a minute. To cool the filled utensil by placing it in water or in a cold place is wrong. It should be left to cool gradually, otherwise, juices will be suctioned ifrom the jars. # # (® + PRECAUTIONS FOR PROCESSâ€" ING VEGETABLES 1. Buy a new stiff bottle brush, ’lndmlhtrlnpwmmrhu. Examine jars and lids for nicks and cracks as these cannot keep a ‘perfect seal, + 2. Scrub sealers thoroughly in hot soapy water. Rinse in chiorâ€" inated water and then in hot drinkâ€" ing water. (Two tablespoons of chloride of lime to about three quarts of water.) homemakers have a pressure saucepan which will maintain the desired presure, but only two or stress how _ "The average snake is a gentleâ€" man. He won‘t bother you unless you molest him." says a naturalâ€" ist. Well, give the gentieman room to pass. An old timer is the on recul when there was n The dog ate the scraps table. Â¥ Who‘s moved into my heart; There is no housing shortage In which he has a part. There will be no evictions, For he has lots of room; Since he has been my tenant The world has burst in bloom! My heart has windows looking Upon a future bright With hope, because my tenant Fills every path with light. I have a little tenant, All ivory and gold. Who‘s taken my heart over, I have a little tenant Greens (15 Ibs pres.) 55 mins Peas (10 lbs. pres.) 45 mins. Pumpkin (15 lbs pres.) 65 mins Asparagus (10 lbs 12. Place filled sealers on a folded newspaper or board, 3 or 4 inches mpart to cool. When cold, carefully invert to test for leakage. (The vacuum sealers are tested by tapping with a spoon which gives a ringing sound if properly sealed.) 13. Write product, method and dute on Iabels and fasten to each jar. Store them in a metal bands tightly or spring the short bailâ€"into place. 10. The canner should be brought to the desired temperature as quickly as possible. Time the proâ€" cessing period exactly as soon as as the pressure is indicated. The electric element may then be awitched to medium if pint jars are used. When the processing is finâ€" ished move the canner off the hot element and let it cool until there is no hissing sound when you try the petcock at zero. Remove the cover, tilting it toward you so that the steam escapes in the opposite direction. 9. A rack or grate should be placed in the pressure canner and the jars arranged an inch apart. Pour about two inches of hot watâ€" er in and fasten the lid securely. vour and vitamins) fill one jar at a time to within ! an inch of the top. One half a teaspoon of sait is allowed for each pint, then add some of the hot liquid to fill the jar. Dip the biade of a scalded knife around the inside of the fillâ€" ed to remove air pockets and preâ€" vent shrinkage. Now seal tightly then turn screw band back the disâ€" With springâ€"top sealers, â€" fasten large bail in place, the vacuum “_hl:l Mld be tightened firmly. Th 7. Prepare the vegetables as for table cooking, that is, pod peas, string beans, sort spinach, etc 8. A hot pack method for vegeâ€" tables is recommended to set colâ€" our. Covering the vegetables with hot water and bringing to a boi! is sufficient for small pieces. Imâ€" mediately (to prevent loss of flaâ€" _ 5. Fresh vegetables should be gathered and canned the same day for sure, Pick over and discard any with blemishes. 6. Wash in a collander or sieve, plunging them in large quantities of fresh water. 3 1 on a pan in the oven and heat to 225 degrees using lower element turned on. Place on a dry cloth as each one is being filled. GRANDMA‘S TENANT 4. Jars may be conveniently sterilized in the oven. Place empty jars with only the glass lid in place another one 11. Lift out the jars with a lifter PRESSURE TIME TABLE MJ e‘s just one 10 Ibe. pres.) 35 mins (15 lbs. pres.) 30 mins. day ol dog food from the If It‘s Letter Heads Y ou Need, Call 36 Business Offic Open As Usual SHERBROOKE . . . (Subject to change) * _~C. D. MILLYARD â€" PHONE 1 UBEBERC ... .. A HOLIDAY! THE EDITOR HIS 4 DEVIL The Independent â€" ROUND TRIP TAX INCLUDED | WILL NOT BE ISsUED on THURSDAY, JULY 29 IT HAS BEEN A LONG, MARD GRIND THE PAST Four YEARS AND OUR SHORTâ€"HANDED staFr IS FAGGED. WE ARE ALL GOING To TAKE A REST rrom LABOR, CONSEQUENTLY > OUR 10B DEPARTMENT WiLL ALso &E cosep rrom JULY 241 0 AUCUST 34 WILL TAKE [ATLLL ABabavicadiihey» o espnrt~ PORpper , '__ | beet extract, or 6 bouillon cubes; or use canned consomme or beef boullâ€" lon diluted with water, The meat brils and dumplings must be conkâ€" e4 separately. for if boiled in the | soun, it becomes cloudy. | Meat Ralls for Soup. Purchase 1 2725 | \b. lean beef and order it chopped. l At home put it through the chopper 'w twlee with 1 smali preled onion 1 [ (l’\,d':el.' suct lor fat, -n? 2 l:p% flour. e=«. s uip. sait a tsp. 23.65 | peener. ‘Then work in 1 c. warm | milk. Pest and mix thoroughly. \Wfoem Into small balls with a teaâ€" srâ€"on. Hsve a fryin@ pan half filled vih bolling salted water. Drop in the most balls and slowâ€"bail 10 min "rc=ors the dumplin=s separatcly. Surve the soun in soup plates, with a ¢â€"rnish of 3 to 4 meat balls, and " or 3 puffy dumplings flosting on | EERMY t;“'l.‘ UETT wa_.‘_,-. L m Press the ingredients‘ together with ‘- lroon: cover, and let stand for ‘at least 6 hrs. until the crumbs ‘have absorbed the moisture, Unâ€" ,mulfl on a plate, Serve plain with 1top cream:; or decorate with sweetâ€" ‘ened whipped cream and dots of Ibright red jelly. put a * ln.ugofunmnh- Top with a th layer of apple sauce. Continue in this way until both apple sauce and crumbs are used. Make the top layer crumbs, Apple Sauce Pudding wumulralc.nmnnhnd crumbs and 4 ¢. thick well sweetâ€" ened homeâ€"made or canned apple sauce, flavored with cinnamon. To make, melt 3 thsp. butter; add 2 c. bread crumbs, and ulow-n'; tll slightly browned. Then add W sugar and cook and stir until begins to melt and caramelize. Next, in a buttered shallow qt.â€"sized dish, caramelize. Next, ow fL-dud dish, r of the crumbs. : layer of apple n this way until and crumbs are op laver crumbs,