How to freeze, can,dry, pickle, and preserve your way to lower food Mils. withaone-ytar trial subscription to Organic Gam Magazt If you're like other gardeners, you give away most of your.crop of fruits and vegetables in August or September- And then, come January, you pay supermarket prices for the same kind of produce-canned and frozen! That's why we'd like to send you our Harvest Book-foe complete guide that enables you to enjoy the benefits of your garden all year -round ...andsave as much as $100, $200, $300, or more in food shopping bills. In the Harvest Book, you'll find detailed, easy-to-follow instructions about: Â· How to freeze, can, and store the produce you raised Â· Making pickles and relishes without sugar and preparing saltless sauerkraut Â· Putting up jams, jellies, and fruit butter with honey instead of sugar Â· Preserving fruits and vegetables by the age-old method of drying Â· Â· and much, much more All this is now available to new subscribers of Organic Gardening Magazine. Over a Million Subscribers Both beginners and experts look to Organic Gardening for information about raising a more productive garden-without chemical fertilizers with-out poison sprays, and without back-breaking labor. How can .you control garden pests naturally? Improve your soil? Build a deluxe greenhouse for under $20? Prolong the blooming season for your roses? Eliminate weeding? These are only a few of the questions Organic Gardening's editors will answer for you as they show you how to raise delicious, vitamin-rich fruits and vegetab.es, disease-resistant __ USETHISCOUPON j~ TO SAVE OVER 25% I trees and shrubs, luxuriously green lawns, and the loveliest flowers in the world- Subscribe today for one year at $5.95: We'll send you the free Harvest Book and a free introductory issue. Even if you decide to cancel, you keep both -without charge. It's an absolutely no-risk way to discover the rewards and advantages of a great experience: organic living. Send the coupon today, won't you? ORGANIC GARDENING AND FARMING Emmaus. PA 18049 Please send me my Iree Harvest 800* and my Iree introductory issue ol Organic Gardening enter my subscription to Organic Garden/no for 12 additional issues at the soecial rate ol 55.95. and bill me If. after examining the introductory issue lam not entirely satisfied. I may cancel my subscription and owe nothing I keeoihe Harvest Sook and (he introductory issue without obliaation. WriATElsE JS COokJNQ IE MOST Of AbARDECUE There are still many days ahead for the family to enjoy barbecues. Here are some tips on grilling meat and poultry outdoors: Â· Keep meat clean while preparing it. Scrub work surfaces, including your cutting board, before and after use with hot, soapy water. Â· Use separate serving plates for raw meat and meat that's been barbecued. Â· Defrost frozen meat before grilling to ensure adequate and thorough cooking time. Â· Grill meats slowly and thoroughly. Longer cooking over low fire helps to prevent shrinkage of the meat and assures that ifs been cooked thoroughly. Â· Let your fire bum.down to coals before placing meat on the grill. Â· When barbecuing chicken quarters cook for an hour and a quarter. Smaller pieces require about 45 minutes. The chicken is done when the fork can be inserted with ease and the juices run clear. Â· Buy hamburger only a day or two ahead of time and never let it remain out of refrigerator longer than an hour. supply vs. COST Fresh fish, although in good supply, continues in the high price bracket. Supplies of frozen fish are down, with the exception of cod fillets. Prices will remain at current levels or go higher. Split peas and some varieties of dry beans are now in oversupply and prices . are lower. Beans are a good source of protein, although incomplete, and when used as a protein main dish the beans should be supplemented with complete protein such as milk or eggs. A MATTER Of TASTE Which do you prefer, brown eggs or white eggs? It all depends on where you live. The color of the shell is determined by the breed of hen, and all eggs have the same nutritive value. However, New Englanders prefer brown eggs. New Yorkers want white eggs. Which group are you in? A fish by ANy oriicR NAME Did you know that there is no such thing as a sardine? What we call a sardine may be the Atlantic herring, the sprat or brisling, the European pilchard or the South African pilchard. More young herring are packed than the three other species put together and most herring comes from off the Norwegian coast since the supply along the Maine coast began to decline in 1962. Sardines pack a nutritive wallop. One can contains approximately 50% of the U.S. Recommended Daily Allowance of protein, 25% of the niacin, 38% of the calcium, 13% of the iron, 125% of the Vitamin D and BÂ« and 38% of the phosphorous. The reason sardines yield so much calcium is that the bones are eaten. Never substitute packaged dry bread crumbs for soft bread crumbs you make yourself from soft bread. Packaged crumbs are intended for other uses and will make a mixture calling for soft breadcrumbs much too stiff and dry. TOMATOES ARE To determine the ripeness of tomatoes pour them into a, container partially filled with water. The ripest tomatoes will sink to the bottom, the less ripe will float at various levels. CEREAlAdVKE Restore crispness to cereal by heating it in a shallow baking pan at 350 degrees for about 5 minutes. To keep hot cereal free from lumps add cereal slowly to the boiling water, while stirring constantly. Vary the flavor, of cereal by cooking it in milk, adding raisins, snipped dates, cut-up prunes or apricots. douqh ANd DATTiR What is the difference between dough and batter? If the mixture is thick enough to be rolled or kneaded, it is called dough. If it is thin enough to pour or drop from a spoon, it is known as a batter.
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