ATTENTION!
Owners of Wartime Canners

Some wartime models of tinned or enameled steel fit tightly over heat units, sometimes causing cracking and crazing of enamel on electric ranges and production of carbon monoxide gas in solid-top gas ranges with bowl burners.

These conditions may be avoided if outer rim of canner is at least…

Have an inch of boiling water in the canner. Don't crowd jars on rack.

Fasten cover carefully. Let steam pour steadily from open pet cock for 7 minutes.

Now shut the pet cock.

When pressure reaches 10 pounds ( for beans) start counting time.

Time's up! Turn off heat or slide canner away from heat.

Let pressure fall to zero.
Open pet cock slowly.
Unfasten cover, lifting it away from the face.

Grasp the glass shoulder, not the metal cap, when removing jars.

Wipe clean. Set out to cool . . . away from drafts to avoid breakage.

In the air, water, and soil at all times, there are tiny organisms — molds, yeasts, and bacteria — that cause food spoilage. Also, fresh fruits and vegetables contain enzymes that may cause undesirable changes in color, flavor, and texture.

When you can fruits and vegetables, you heat them hot enough and long enough to stop the action of the…

Many families can chicken, beef, and otherhome-produced meats to help spread the supply through the year.

With canned meat on the shelf, you'll quickly have a savory stew, meat pie, or many another good dish . . . timesavers for busy days.

Directions given here tell how to can meat safely
and so as to hold food value and flavor.

A radio talk by Miss Ruth Van Deman, Bureau of Home Economics, delivered in the Department of Agriculture period of the National Farm and Home Hour, broadcast by a network of 48 associate NBC stations, Friday, September 1, 1933.

Farm home accident dramatization prepared by National Safety Council and produced by the U. S. Department of Agriculture. Recorded May 28, 194. Time: 2 minutes, 43 seconds, without announcer's part

With the gardens and markets full of so many kinds of fruits and vegetables your questions about home canning have been coming to us wholesale. I thought you'd like to have them answered first hand by someone who is working on canning problems in our experimental kitchens at the Bureau, so Miss Mabel Stienbarger has come to the studio with me…

ALTHOUGH excellent pickles can be bought on the market at all seasons of the year, many housewives prefer to make their own, particularly when their home gardens afford a plentiful supply of cucumbers.

Brining is a good way to save surplus cucumbers that can not be used or readily sold in the fresh state. Instead of letting them go to waste it…

THE OBJECT of this bulletin is not to cover the entire range of products which may be made from fruits nor to publish a long list of recipes, but rather to revive an interest in a few of the more common home fruit products easily made and relished by most people.

The various butters considered in the following pages have all been made and…

WHY CAN?

(1) To make ourselves healthier and better nourished; (2) to provide a pleasing variety of succulent, tender young fruits and vegetables throughout the winter instead of having them only during the few days or weeks when they are in full season; and (3) to save food which otherwise would go to waste.

The chief fault to be found…

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