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Show CANNING! ALL WIVES SHOULD I NOT DO IT By HKllTHA SH A PL ETCH Of Columbia University. The Instinct to put aside or preserve pre-serve a nurplus of fruit and vegetables vege-tables is strong In every housewife. And If she has such surplus In her nwn garden, which would be wasted ; unless she saved It in some way well and good. But often one buys fruit, sugnri and Jars, then spends hours In a hot kitchen canning or preserving. Often the result Is not as good as one ciuld buy 1 nder such conditions there seems j to be no virtue In canning and money spent might bettor have been Used for fresh fruit or a good quality commercial product. Canning, however, is a delightful work, and ia simple and successful It one follows a few rules These ar-. Sound ripe fruit, clean utensils, sterilized Jars, and a good place for storing tbe product. Do a little each day, as one has the fruit, and do not try to do a great deal at once, thus feeling too tired. Vegetables are more difficult to can than fruit Sugar is a preservative, preserva-tive, and bacteria do not like a sirup. Tho most successful method today Is the "cold pack" method The product pro-duct keeps lta color this way, also shape and flavor, and thr Is far less danger of spoiling than when dono by the ' open kettle" method Tomatoes and fruit done with a large proportion of sugar are safe when done In the open kettle. There are several expressions In use at present in rules for runnlm;. Sorting'" Is grading fruit and ego-tables ego-tables according to site and ripeness. If the? young and small vegetables are cooked with the older and larger ones some are cooked to pieces, ami others are not tender Always choose sound products; there is too much danger of spoiling, spoil-ing, and there Is no economy in cc -nlng over ripe or spotteel fruits. Another word Is blasichlngj' which means dipping the fruit, which Is first placed In a piece of cheesecloth, cheese-cloth, in boiling water. When the product Is to be handled, as In cutting cut-ting corn from cob or peeling tomatoes, toma-toes, It Is taken from the boiling wafer onrl nlnno-erl fnr a mnmnnt In very cold water. This also will set the color In preen vegetables. Another Important word is "processing," "pro-cessing," meaning the length of time cooked In the Jars before sealing It is recommended that every housekeeper house-keeper send for Farmer's Bulletin 12U United States department of agriculture. This bulletin gives tlme-tshles tlme-tshles for blanching and processing, and tells how to put up a good product pro-duct In the easiest and best way. |