Show offic nuin ade asp pa 1 1 by ETHYL CESSNA MORGAN instructor in home economics economic iowa state college THE ICAN CAN IN CANNING the pressure cooker puts the can in canning whilo while canning was a big improvement over the earlier methods of food preservation by salting and ana drying it was not until tho the pressure cooker was warf adapted to household use that the bugbear of the canning season was destroyed st I 1 it Is no longer necessary to make canning an allday all day I IY ethyl C ti morgan lorgan job with a bulky water bath crinner canner monopolizing the whole stove top and the escaping steam making the already hot kitchen still hotter the pressure cooker has changed all this because cooking at temperatures higher than lolling boiling Is made possible the time for cooking Is shortened instead of boiling the cans of 0 meat for instance for th three ree to fours four hours the they Y may be sterilized in the pressure cooker for thirty minutes at ton ten pounds pressure it if partially cooked before and sixty minutes if 1 uncooked A proportionate time saving holds true in canning of vegetables the pressure cooker Is particularly ad adapted ripped to the homemaker who ling liaa it a garden where the vegetables are ripen ing in small amounts by putting each days surplus in her pressure cooker while doing up her morning kitchen work she soon has the shelves full without the messiness of an allday all nil day canning job only an occasional glance at the pressure gauge Is required for one soon learns just how bow hilgh to turn the flame to keep the pressure constant tills this saves not only time and labor but food as well for the pressure cooker makes it possible for her to can the small amounts which she would have thrown away rather than bother bohlier with when c nning canning a by the older methods |