THE BURPEE WAY OF HOME CANNING

Canned vegetables are palatable if served in brown sauce. Brown 2 tablespoon-
fuls of flour in 3 tablespoonfuls of bacon fat, add enough cold water to make a
smooth gravy the consistency of thick cream, then pour over heated vegetables,
season to taste.

@ Delicious soup may be made by adding a thin cream sauce to the liquid drained
om canned asparagus.

Canned vegetables :uay be used for soups made from soup stock.

Vegetable salads prepared from canned vegetables vary the everyday menu
and provide an excellent way to use canned vegetables.

In order to serve meals which are well balanced in food value, do not serve all
starchy vegetables for one meal and all green vegetables for another meal. Vary
the combinations.

Canned vegetables may be served in various ways other than buttered or
creamed. For example, beets may be pickled or spiced; string beans, served sweet
sour; corn, scalloped or in fritters; kidney beans and mushrooms with meats;
peppers and pimientoes, with meat, in salads and vegetable combinations; spinach
as souffle.

HEATING COOKER

In our experimental work we have found that to secure satisfactory results in
sterilizing canned food as well as in cooking in pressure cookers, one must expel
all the cold air from, and thoroughly heat, the cooker before adie the safety valve.

If all of the cold air is not forced out
of the cooker, it will form a cold air
pocket in the top which will create
pressure but which will not have the
corresponding high temperature. As
it is the high temperature which ster-
ilizes the canned product and which
cooks the food, the cooker must be
filled with steam.

In order to fill a 25 quart cooker
with steam, leave control valve open
and allow steam to escape freely for
seven minutes, then close control valve
and bring indicator to desired pres-
sure. If using TIN CANS, after reach-
ing the desired pressure, unscrew
valve slightly to allow a small amount
of steam to escape during the process- |
ing period, being sure, of course, to.
have plenty of water in the cooker so |
that it will never boil dry. This will |
insure temperature, that is indirectly fe ~
indicated on the pressure gauge. If af ih.
canning in GLASS JARS, after steam | : anil t.
has escaped freely for seven minutes, inal halve and bring beidiadon to desir
pressure.

) If these instructions are not followed, frequently the cans in the top of the
cooker will not be sterilized sufficiently and spoilage results. |

ACCURACY OF PRESSURE GAUGE

If your Home Demonstration Agent or Home Management Supervisor does not
have a Burpee Gauge Tester, we suggest that you ask us how to have your gauge
tested. Your gauge should be tested every year.

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