GENERAT, DIRECTIONS FOR CANNING

1.

2.

4.

5.

Select firm foods that are gathered the day they are canned.

Wash and pare, or blanch.Pack foods firmly in clean, hot, sterilized jars.

Fill jars with boiling syrup or boiling water to within one inch of top of jar.Place new rubber on each jar and partially seal. If using screw top iar, tiehten!i4 j_u.t until it touches rubber. If using glass top jar, pull upper claini over-glasslid, but do not clamp bottom wire.

6. Place pint jars on rack about 1l inch apart.

7. Process required time as given on chart on next page.

8. Remove jars, seal tightly.

TABIJE OF SYRUPS FOR CANNING FRUITS

l. Thin syrup-3 cups water to 1 cup sugar: Bring to a boil.2. Medium syrup-2 cups water to 1 cup sugar: Bring to a boil.3. Thick syrup-l cup water to 1 cup sugar: Bring to a boil.

56

E

J GANNING GHART

PRODUCT PREPARATIONPROCESSs-YRUT(FILLWTTH_ 2s0. siART.IN T INCH OF TOP) ING FRrlIVf

STARTFROMoF Top) rrvc r,noM

COLDROASTERApples. ....., Pare, cut into pieces

Apricots...... Scatd I min., d.ip inwater. peel, pit.

Berries. . . .. ,. Wash, fill jar.

Cherries....., Wash, pit.

Medium Syrup

cold Medium Syrup

lfu houta

l1l howra

ll howrs

lfu hotts

7 171 howts

7l houts

7 )l houts

I ]l hours

1 )j hours

I r71 hotts

I hour

L % houts

Curraots..... Wash

Fruit Juices. . .

Peaches...... Scald I min., dip in coldwater. peel, remove pits.

Pears. . ....., Wash, pare. If hard varie-ty, cook l0 min. in syrup.Pineapple..... peel, slice, remove core.Plums........ Wash, prick.

Quinces....... Wash, pare, boil in svruol0 min. pack hot.

Rhubarb. . ... Wa,sh,-cut in pieces, blanch,pack tightly.

Asparagus. . . . Select tender fresh tins-Cook 3 min. pack.

Beans-String Wash, string. Cook 3 min-utes in boiling water. packwhile hot-

Beans-Lima Select fresh, tend.er beans.Shell, Cook in boiling wa-ter 3 Einutes.

Beets........ Cook in boiling water 15minutes. Skin, pick.

Corn... . . .... Use only young milky corn.cut from cob and pack im-mediately, very ldosely inJafl.

Greeqs.. ,....Spinach, etc. Boil 3 minutcr.

Peas. .,...... Can-only young fresh peas.Sh-ell and cover at once'withboiling water.

Tomatoes..... Scald t min., dip in coldwater. Peel.

Tomato juice Add I teaspoon salt toquart.

Tomato Puree Cook tomato$ until soft.press through sieve.

Medium Syrup

Medium Syrup(Sweet Cherriis)Ttrick Svruo(Sour Cleriies)

Thin Syrup

1 cup sugar to I gallonJUrCe

Medium Syrup

Medium Syrup

Thin Syrup

Medium Syrup

Thin Syrup

Medium Syrup

Add I -te_aspoon salt. Fill 3l hovsJar wlth borlrng water.

Add I te-aspoon salt. Fill 3!l hoursJar wrtn borhng water.

Add l.te.aspoon satt. Fill 3lhoursJar wth boiling water.

Add I te_aspoon salt. Fill 3 hours3ar with boiliag water.

Fill with boiling water. 4 hours

[i! *','n,3::lls"-i!il: 3!t houraPack loosely, -

Pack. Add l^teaspoon 3llhours_salt-to quart. Cover withborhng water.

Add. l .teaspoon salt to I % hoursquart. Add boiling waterto within I inch ;f top.

Fill to. within I inch of tl(,hourstop ot Jar.

Fill jar to within t inch 1 )l hoursot top.

6t

MEAT ROASTING GHART

(Using Cold Oven Mcthod)

t

Kind of MeatTemperaturefor 4 to l0

poundsMinutes

Per Pound

Beef-Standing RibRare ...............MediumWell-done

Beef-Rolled RibRare ...............MediumWell-done

flamOne half baked .............Whole baked

Lamb legMeat Loaf ..

Pork, loin ....

VealChickenDuckTurkey........

350-375u350-375'350-375'

375375375

325325

350-375"

350-375"350-375'350-375'350-3750325

182225-30

18-202530-35

20-25r5-20

252530-3530-352525-3017-22

NOTE: For roasts weighing 10 pounds or more, reduce thetemperature 25" and roast several minutes more per pound.Roasts smaller than 4 pounds are better roasted at 400'.

You will find rneats roasted in the Automeal are especially delicious and tender,for rvith the self-basting cover, it is usually not necessary to add water unless themeat is a less expensive cut. To a less expensive cut of meat add I cup of boilingwater after the meat has brolvned. Basting is never necessary.

Small cuts of meat may be roasted in the uncovered roaster dish, or other shallowuncovered pan.

Large cuts of meat are roasted in the large inset pan.

Vegetables cooked around the roast should be added 45 to 60 minutes beforeroast is done.

There are several methods of roasting. For a quite brown roast, use either thesearing or broiler method.

58

c BROILING GHART

t!:,,!!:'lii-.:#is:'Tif t,lii.1:1"*y",',iH::'J;.x:ffi ,:t::.. j:ipreference and with ".ri.tior' i" ioc"t

"i;;;i;;i;""ditions.

MEATS THICK.NESS

SUGGESTEDACCOMPANIMENTS

PREPARED ONBROILER

TIMEPreheat POSI-

Broiler 5 TIONMinutes Be- ONfore Placing SHELF

Food on Rac-kBacon Eggs and toast or

fried mushMediumsliced

2to3minutesper side

*Fish Tomatoes stuffed withcorn

20 to 25min., fleshside only

Ham Pineapple and par-boiled Sweet potatoes 10 to 15 2or3

minutesPer side

%tozlinch

*IfamburgerOnions 1 inch 5to8

minutesper side

*Lamb Chops Peaches or Bananasdipped in lemon iuiceand butter and jugar

324 to tinch

10 to 12minutesper side

*LiverOnions, corn fritters fuinch 5to8

minutesper side

Pork Chops Apple FrittersPineapple dippedbutter and sugar

or fuinchllt

10 to 15minutesper side

Pork Sausage Apple rings, dipped inbutter, sugar and cin-

I inchpatties

8to10minutesper sidenamon

xspring Chicken Oranges, sliced 10 to 15 3or4minutesper side

Cut indesiredpieces

Steak Mushrooms, Tomatoes,potato cakes

I to tllinches

l0 to 15 2or3minutesper side

iP:."^:l_yl h-lSlted butter_ before broiling.;."""f,ltJr[T jrfi.";."ni*;:Xoli;T.v be priced on the rack with the meat arter the meat

59

t,1

:,,i:1,1

jlVEGETABI.E GIIART

VEGETABLETime when staftiug Amount of hot,in roaster preheated salted water

to 350 to 400' added

AsparagusBeans-bakedBeans-string-boiled ................Beans-wax-boiled ....................Beets-slicedBroccoliB4grssels SproutsCauliflowerCorn on Cob.............................Carrots, sliced .........................Kale

124 cup

1Z cuprz crrp14 cup1Z cup1A cup%, cup)4 cup7A cupNo water exceptwhat clings whenwashing7l cup%cuprl cuprA cupr4.uprA cupNo water exceptwhat clings whenwashing1Z cup%cup

20-30 minutes5-6 hours1-1/,-2boursll-2 hours45-60 minutes20-30 minutes30-45 minutes20-25 minutes15-30 minutes45-60 minutes45-60 minutes

30-45 minutes30-45 minutes35-45 minutes45-60 minutes35-45 minutes1-1! hours45-60 minutes

20-30 minutes45-60 minutes

The age of the vegetables influences the time of cooking. The abovetimes are for young, tender vegetables. Strongly flavored vegetablesmay be cooked with water to cover if desired.

60

J BAKING GHART

FOOD BAKING TEMPERATURE TIME

Breads, QuickBiscuitsBoston Brown BreadCinnamon RollsFruit BreadMuffinsNut BreadSpoon Bread

Bread, YeastLoaf

Refrigerator RollsSweet Rolls

CakesAngel FoodChocolate LayerPlain LayerPoundSpongeUpside-Down

Cookies (See Individual Recipes)Cream PuffsGingerbreadMeringuePies, Filled

Pie ShellsPuddings, Baked

Puddings, Steamed

450-47 5 degrees275 degrees400-425 degrees375 degrees425 to 45O degrees375 degrees425 degrees

450 degrees forthen 350 degrees for

425 degrees425 degrees

325 degrees350 degrees375 degrees325 degrees325 degrees375 degrees

350-425 degrees450 degrees350-375 degrees325 degrees450 degrees forthen 375 degrees for

450 degrees350-400 degrees

275 degrees

12-15 minutes211 to 3 hours30 to 35 minutes40 to 60 minutes2O to 25 minutes40 to 60 minutes45 to 60 minutes

20 minutes45 minutes25 to 35 minutes25 to 30 minutes

I hour30 to 35 minutes25 to 35 minuteslf hoursI hour30 to 45 minutes

15 to 25 minutes45 minutes35 to 45 minutes15 to 20 minutes20 minutes30 minutes10 to 15 minutes45 minutes tolf hours

(See recipe)

f

61

PageINSTRUCTIONS & CIIARTS

Assembly. 8Baking. . ....... 61Broiling. .......59Canning. ....... 57Care... ........ 14CookingHints.. ....... 14Frying. ........35Roasting. ......58Uses, 101. ...... 15

APPETIZERS .... 36

BREADS, QUICK' Biscuits, baking powder........ 43

Cheese. ...... 43Cheese Pin Wheels. ...... ... 44Orange. ...... 43

Bread, loafFruit BranNut.... ......43Orange. ...... 43

Corn Bread. .... 43Muffins

Blueberry. ..........44Date... ......44HoneyBran. ......... 44Plain... ......44

BRtsADS, YEASTParker House Rolls... ......... 45PecanRolls. ........... 45Refrigerator Rolls... ........... 45WhiteBread. .......... 44

CAKE FROSTINGSButter. ........ 55Chocolate Dainty Frosting. . .. .. 55CoconutIcing... ....... 55Mocha Frosting................ 55OrangeTart... ........ 55Pastel Icing. .......... 55

PageCOOKIES

ChocolateDrop.. ...... 54DateBars. .....55Oatmeal. .......54Peanut. ........ 54SourMilk. .....53Sugar.. ........53

DESSERTS & PUDDINGSApple Crisp Delight............ 50BananasinHoney. ..... 49Butterscotch Pudding.......... 48Carrot PuddinC................ 50Chocolate Nut Pudding........ 48Corn Flake & Apple....,....... 50Cottage Pudding. ...... 49Cranberry Pudding. '... 49Date & Fie Pudding........... 48Enqlish Plum Pudding.. ...... 50Gineersnap Pudding........... 50RaiJin Bread Pudding.......... 49

DRESSINGSFish... ..'.....29Fowl... '......' 27Meat.. .....'.' 25

EGGSEggs in Tomato Cups.......... 34E[[s,Fried. ....36

FISHBaked Stuffed Fish... .......... 29BroiledFish... ....'... 33Crab,Deviled ......... 31HalibutCreole. ........ 30Salmon in Sour Cream......... 30SalmonLoaf... ........ 30SalmonSteaks. ........ 30SalmonPie..... .......30Shrimp ila Newburg........'. 31Shrimp & Mushroom Baked inToma[oes. .....31Soufl6,Fish... ........31Tuna Fish & Noodle Casserole 30

FOWLChicken,Broiled. ...... 33Chicken, Deviled. ...... 28Chicken, Fried d la Maryland... 28Chicken, Livers-BroiledLuncheon. ..... 34ChickenPie..... .......28Chicken and Sweetbread Cas-serole.. ........ 28

44

ll

I

1

62

off.''h,lrui;;:::::::: : ::: ..:.:t;GRIDDLE CAKES

{nrlu..bacon..

:9T'.I tdtlt. . .

Liver and Bacon Loaf.... . .

Page.24

35353635

464647474747464747

MEAL COMBINATIONS-Automeal.

MEAL COMBINATIONS-Broiler&Grilled. ....82_Bs

36.24.36

....26262526263636

...26oc26

SOUPS & CHOWDERSCorn Chowder .... . . . .. 4li;Tfiii?:s;f*ff:: ' ,:iitSJJ":.ilt"',iJ:: ..

^^+

VEGETABLESBelLns,Fresh. . ........ BgString Beans. ...... . ..... BgLima Bean & Tomato Cas_serore.. ...... BgBeans, Dried

P_aked. ...... 89$.avy wjt-h!ra-...... .. .... 40

^ Lrma_wrth Ham............. BgBeets, Harvard................ 40LaDDage,)prced. ...... 40Corn, Scalloped. . . . . . . . . . . . . . . . Bg[ggplant en Casserole..... . . . .. Bg

illHili33#:,'d*,?"",i1 . : :: giPeas

luttered Green peas......... Bgureamed peas & Mushrooms BgPeas & Turnips.............. Jg

l6-20

22

23qt

2234qq

232223qtIt9'to2333.)9

Dinner

;lns. . -

Potatoes, IrishBaked ldaho potatoes.Browned potuto"... . .'.'.'.'. . . .

9rea-med Potatoes.Parslev PotatnesScalloped p.t"io"....... . . . . .

Potatoes, SweetBaked Sweet potatoes......

. .Landleg Sweet potatoes... . . .Sweet Potato & pineapple....

Rice

3838383838

383838

242424

SteamedRice ........40Spanish Rice...

Spaghetti&Meat. ..... 22Tomatoe_s, Stewed with Onions BgLima Bean Casserole......... BgTrjlnips, en_Casserole.. ....... Bgrurnrps&peas. .....99

63

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