Indianapolis Times, Indianapolis, Marion County, 5 August 1948 — Page 23
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SEVELT ™ Aug. 5 the veterin other are trying nal oppor2 here in
non-veter-is that the ative and ugh it has
or without
er, is ask‘mation as rested and sired. Just iously conge of such d be diffiI can visd mean if 18 country tunities to
would be those who and could e to obtain
Nef
THURSDAY, AUG 5, 1048 = Red Cross Has Course On Home Freezing
#& ® »
pial EAN TABBERT > or canning fresh foods when they are plentiful is one of the best
guards against an unbalanced: food budget.
The Indianapolis Red Cross has come to the rescue of city-bred homemakers with.
a free, three-day food preserva- .
tion course for all interested The lessons include canning and freezing sessions as well as a question and answer ‘period. The curfent course, which ended yesterday, was held in the Chapter Hbuse under the direc tion of Mrs. Marshall L. Vogler, member of the Red Cross Nutrition Committee. Additional courses may be
BLANCHING SOFTENS—Blanching lessens the action of the enzymes present in all foods. It also brightens the color and softens the vegetables, making them easier to pack. Scald about one pound of vegetables at a time in a wire basket.
E # #
food as for cooking or the way it will be served at the table. For all vegetables except green ‘peppers, the dry pack is satisfactory and less trouble than the brine pack. Green peppers are best packed in a weak salt solution (one teaspoon of salt to one cup of water), Si * = » THOUGH enzymes help food grow and ripen, they also cause it to lose vitamins, flavor and color after it reaches maturity. Blanching lessens this action, keeps the vegetables bright. It also softens them, making them easier to pack. Blanch in boiling water, putting about one pound of vegetables in a fine-mesh wire bas-
FOOD FREEZING —After vegetables are washed thoroughly in clear water, they must be sorted to eliminate any bruised pieces. | ~ Then the;food should be prapared either for cooking or the way | it will appear at the table. Here beans are broken bite-size.
‘must be chilled quickly and
PACKAGING After blanching and chilling, the food" is
arranged at the Chapter House or at individual club meetings if there is a popular request.
¥ = » ACCORDING to Mrs. Vogler, more women want “boning” on freezing than on canning. She
warns that all fruits and veg-'|"
etables should be frozen as
quickly as possible &ftef pick-" a day,
ing. If they must be keep as cool as possible. Make sure the foods are firm and Unbruised, © Don't freeze overripe or decaying ones. Once the food is assembled, the ste
are simple, > Wash the food thoro in ‘clear water, Ag out as
as clean so the di
ket. A wire cover will hold the food under water, Lower the basket into the rapidly boiling water—at least one gallon or more to cover the food, After blanching, the food
thoroughly. This stops the cooking; cuts down the chance of spoilage. Plunge the vegetables into iced water, 60 degrees F, or lower. It usually takes as long to chill as to blanch. Test: for coolness by tasting the food. If it feels cool, remove the vegetables and drain thoroughly. Packaging, the final step, is where amateurs make most of their mistakes, Mrs. Vogler says. Improper sealing and fail
ready to package. Leave about one-half inch head space for foods that pack tightly, like beans. Press out all air possible from the fop
of the bag. Seal tightly.
ure to remove all the air are
two of the chief difficulties.
= # = * SINCE FOOD expands as it freezes, especially without liguid, leave about one-half ineh of head space at the top of the carton or bag for foods that pack tightly. No head space is needed for loosely packed foods such as. caulifiower or brocecoll. After the package is filled, the ends should be twisted, then
tied. This method is preferable .
to the hot iron seal which formerly has been widely used.
” r - Freeze foods as soon as possible after they are packed. Keep the package cold in the refrigerator until all are ready for freezing. Be suré the tempera: ture of the freezing compartment is zero or lower,
Don’t freeze too many packages at once; freezers have va-
rious freezing capacities. Spread
the packages out so the air can
move between them. - ¥ freezing, store TR Zero or lower. .
-~
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