PAGE 14, WEDNESDAY, SEPTEMBER 7,,1977, WHITBY FREE PRESS "' FREEZINGVEGETmýABLEFO TASTY TREATS- ALL YEAR Itfs hard to resist those crisp, markets, produce counters or rich-colored, fresh vegetables as even in your own garden. So, go you pass thern by at roadside ahead. Pick or buy to your heart's Peter Barker D.T. Denture Theropist 111Dundas St, West WhitbY 11.1 668-1464 Askus about you Corne and*telI us Wha.t you're lookinçg for in a job. Tell us what you are todaiy and what you wanltIo be tomorrow. Ask us if wve can offer opportunitieS andi challenges to match your needs. NolobligatioflS on either side. WeI be glad to'talk. And wve may have just what you're Iookîng for. But youIl neyer know untti you ask. Visit our Mobile Recruitiflg Unit Canada Manpower Centre OSHIAWA WEDNESDAY, SEPT. 7,14# 21# 28 10:00 a.mi. - 3:.00 p.mi. ~i&CANADIAN, ARMED FORCS. content! The season's short and the days of garden-fresh vegetables won't be with us for long. What you dont eat fresh, you can put in freezer bags to enjoy through the winter season., With rising food prices, you'd be wise to plan just how much and what you and your family will use in the way of vegetables frorn this fai till next summier. Then, with your list in hand, émbark on a shopping spree to choose the best quality vegetables you can afford with the one purpose in mnd of freczing enough for next winter. CIIOOSE QUALITY if you arc aiming for only the best quality produce, then dont settie for anything less ini the quality of your freezer supplies. Choose thick polyethylene freezer bags. A good quality bag, such as "Glad" freezer bags, cornes in different sizes to facilitate your different freezing needs. For example, the large (15 inch by 18 inch) "Glad" freezer bag is ideal for freezing seveai cobs of corn white the smail size, which holds 5 cups, would be perfect for peas, sliced carrots or mashed vegetables such as pumnpkifl. An added advantage of the "Glad" freezer bag is they corne packed with twist-tieS, date tags for the better organization of freezer foods and a straw to remove the air from the bag just before you seal it. But even with the best quality produce and freezer supplies. you can't be guarantced of top quality results. The final key to success when frcezing vegetables is in how you do it. There are only a few rules to ensure success, but if you skip even one you rnay be disappoiflted with your final results. Here are a few tips to follow whenever you freeze vegetables. SPEND 15 MINUTES WITH US TOMORROW AND FIND OUT WHAT IS GOING ON IN DURHAM! Noon Reports 12:ee20 6p.m. & lp.m. Weather, Sports and News 1350 THE OSHAWA STATION Summer harvest can be frozen easily and se rved in less-plentiful times. 'Use heavy polyethylefle freezer bags to protect your vegetables frorn freezer burn and moisture loss. whateVr me puuuv-' exception of chives, leeks, herbs, hot or sweet peppers, rutabagas (yellow turnips) and tornames, require blanching if you plan ta keep them for long-terrn storage - anything over two months. Otherwise, you will end up with frozen vegetables that lose their flavor, color and texture, pick vitamins. 2. The process of blanching means putting a SMALL amnount of vegetables in a LARGE quantity of bailing water over HlGH heat for a short period of timne. The timne depends on the vegetable, but3 TRAVELWAYS i Bus FALI & WINTER SCHEDULE EFFECTIVE SEPT. 6, 197 AT VOUR LOCAL TRAVELWAVS AGENT, BUS PARCEL EXPRESS SERVICE ON AIL DEPARTIJRES FOR INFORMATION CALL WHITBY JENKIN'S SPORT CENTRE 668-3746 BROOKLIN COSGROVE'S VARIETV 655-4582 to a boil in more than a minute. A good rule of thurnb: allowat least 1 gallon of water for each pound of vegetable. If it's a leafy vegetable like spina 1ch, use two gallons of water. Use a wire basket, screen or a large piece of cheesecloth ta enclose the vegetable before dunking into the boiling water. This will ensure there is no delay in removing the vegetable from the water once the blanching is cornpleted. to a boil (no more than one minute). 5. As soon as the blanching time is up, quickly dunk the vegetable in water that is being kept cold with a block of ice or ice cubes or under cold running water. The faster the vegetable cools, the better the quality. Drain,- then quickly dry on a large absorbent towel. LETSl60 Youth WHITBY B owli'ig REGISTRATION COU NTY BOWL 118 Byron St. N. AGE CLASSIFCATIONS Tykes - 5yrs to 8 yrs Bantams - Syrs to 11lyrs juniors - 1 lyrs f0 l4yrs Seniors - 14 yrs f0, 18 yrs Young Aduits - 18 yrs f0 29yrs 2 ouncil 668-2651 BOWLING TIMES ***set il, A.M.o ..Thurs 4 PeM. Wod 4 P.M. Thurs 9 P.M. Evenings & Night 411 Ages Are As of December 31lst. 1977 Registration Dates Thurs Sept. Sth 4 P.M. to 8 P.M. Fr1. Sept, 9th 4P.M. t. SPOMO >Set sept. 10t112,l2Noon t. 4P.M. NOW AVAILABLE coned on P. 15