Show A A iw g 4 17 aa cheesecloth cheese cloth wrapped product being lowered into boiling water for blanching profitable disposition OF ALL SURPLUS FRUITS AND vegetables every ounce of food that can possibly be produced this year will be needed housewives can avoid much waste by canning WASH BOILER EQUIPMENT IS satisfactory practically all AH perishable products may be canned by one period cold pack method of canning as taught by the united states department of agriculture all cans should be in good condition and absolutely clean PREPARED BY UNITED STATES department OF agriculture CAN SURPLUS FOOD BUT USE JARS AND CANS WISELY 1 I 1 a X dont have an empty preserving jar in your home next fall i 2 1 there may be some difficulty in securing cans and preserving jars i reserve regular tight sealing containers for vegetables concen i grated soups meats and fish t concentrate products so eo that each jar or can will hold as much i t food and as little water as possible pack fruit juices in ordinary t bottles i put up jams jellies and preserves in glasses sealed with cork or paper and paraffin dont can anything that can be kept just as well dried or la in other i i forms dry navy and mature lima beans tor for winter use x produce in your garden lots of cabbage potatoes and root crops i t that can be kept for the winter without canning C U S department of i agriculture i the waste of surplus fruits and vegetables in this country each year Is large it would be deplorable it this normal waste were allowed to go on this year when every ounce of food that can be produced is needed the waste can be avoided in large part if housewives will can as large a part of the surplus perishables as possible any fruit or vegetable and practically any other food may be canned satisfactorily by the one period cold pack method of canning taught by the united states department of agriculture to the boys and girls of the canning clubs in the northern and western states the homemade wash boiler equipment for use in this method of anning canning annl ng described below Is entirely effective home size water seal steam pressure or pressure cooker canning outfits which save time and fuel may bo be used instead it if desired preliminary preparation for canning provide a false bottom ot of wooden lattice work cross crosspieces pieces ot of wood or coarse wire netting for your clean wash boiler or other large deep vessel to be used for sterilizing this Is for the purpose of keeping the containers from contact with the hot bottom of the vessel and to permit the free circulation cu lation of water under them fill the vessel with clean water so that the boiling water will cover the tops of the jars or cans begin heating beating the water so that it will be boiling violently by the time the contal containers a ers are packed see that all cans or jars are in good condition and absolutely cle clean a n scald them thoroughly and put them in a vessel of water on the stove so that they will be hot when the product Is ready for packing use new rubber rings tor for jars and scald them just before putting them on the jars preparing fruits and vegetables start with clean hands bands clean utensils and clean sound fresh products EM T JAC wi I 1 i ak W tray of packed jars ready to be placed in homemade water bath outfit aluminum pressure cooker also shown throw out nil all vegetables and fruits which are withered or unsound wash out all grit and dirt it if possible use only fruits and vegetables picked the same day and never can peas and corn picked more than five bye hours prepare fruits and large sized vegetables for blanching remove all spots spot from apples prepare beans and greens us as for for cooking cool drig be especially careful to remove all foreign plants from the greens blanch vegetables and all fruits except berries by leaving them from three to five minutes in clean boiling water or by steaming them for a similar period in a colander over a vessel of boiling water or ta in a steam cooker remove the blanched products from the boiling water or steam and plunge them quickly into cold water the colder the better take thorn them out immediately and let them drain dont let them soak in the cold water from this point on speed Is highly important the blanched vegetables and fruits which are slightly warin wann must not be allowed to remain out of the containers a moment longer than Is necessary essay remove skins when required rind and as each article is pared cut it up into proper size and pack directly into the clean scalded cans or jars pack its as solid as possible being careful not to bruise or mash soft products in the case of fruit fill the containers at once with boiling hot in the case of vegetables fill the containers with boiling hot water to which a little salt has been added place mace scalded rubber rings on the glass jars and screw down the tops seal tin cans completely watch them for leaks As the preliminary treatment has taken care of expansion it Is not necessary to exhaust the cans how to sterilize or process put the jars or cans as soon as possible into boiling water in a wash boiler or into your canning device let them process for the time specified in the table counting from the time the water begins to boll again or the gauge on oil the canning outfit registers the proper pressure time table for scalding blanching and sterilizing vegetables soups fruits and meats 01 s co a a 0 I 1 a products by groups 2 v SS sa ir j M ei sla OR og ss P ja 1 y i special vegetables tomatoes wi 1 22 IS IS 15 10 pumpkin 3 am M do 90 60 40 squash 3 90 60 40 hominy 3 1 go 90 60 41 sauerkraut 8 SO CO 60 0 40 corn sweet 5 ISO SO 90 60 corn orn field e I 1 10 ISO IN 60 5 60 mushrooms fush rooms 5 90 0 SO 50 36 30 sweet peppers 6 5 1 76 46 go 60 40 pod vegetables and other green products beans wax 6 10 t CO 90 go 60 40 beans 10 10 o go 90 go CO 40 okra 5 10 1220 so 30 go 60 40 peppers green ereen or ripe 6 5 10 SO go 60 40 V 6 io 10 go 90 CO cd 49 40 bru brusell Brusel 3 10 lh 90 so 60 40 C cauliflower 3 60 40 30 20 root and tuber vegetables carrots 6 SO M 60 40 parsnips Par snips 5 90 80 60 40 6 SO 90 80 CO 40 0 beets 6 90 80 60 40 turnips B s 90 80 60 40 sweet sweat potatoes 6 90 80 81 CO 40 other roots and tubers 6 90 80 60 41 40 Cambi combinations nations and soup vegetables lima beans 5 io 10 ISO 10 60 40 teas peas 6 5 le 10 in so 60 40 vegetable combinations s 6 lo 10 lo 10 IN go 60 45 greens green domestic or wild swiss chard 15 2 13 0 90 60 W kale kala 15 DO 90 GO CO 40 chinese cabbage loaves leaves IS in go 90 so 60 40 40 upland cress is 15 90 GO CO 40 french endive ab 35 IN s so 90 o CO 40 40 cabbage sprouts 15 35 IN 90 90 so 60 40 40 turnip tops young tender IS LO 13 SO go go CO 40 spinach new zealand 16 90 CO 40 asparagus 16 0 o go CO 40 spinach 16 IN 90 60 40 beet tops 15 90 91 60 40 dandelion cultivated IS 15 IN 90 60 ad 4 dandelion wild is 13 IV 90 60 40 dasheen sprouts tender 13 15 90 60 40 mustard native IS 15 90 2 6 40 Alu mustard russian 16 11 0 90 60 40 mustard wild IS 15 1210 90 60 40 Col collands collards Collar lards dg 15 11 0 90 60 40 Rape dender tender leaves 13 15 do 90 go 60 40 pepper cress IS 15 90 60 40 lambs quarter 15 VO ISO 90 60 40 sour dock 15 75 90 CO 60 40 15 35 IN so 90 60 44 40 sprouts 13 15 13 90 60 40 or 15 11 0 90 60 40 pokeweed sprouts 15 90 60 40 marsh march marigold 15 90 60 40 milkweed tender a sprouts p r 0 u t a and young leaves IS 15 90 CO CD 40 soft fruits and berries apricots 12 1 2 16 19 12 19 10 6 blackberries 16 12 10 6 blueberries is 16 12 10 6 I 1 cherries is 16 12 10 6 5 currants 16 1 10 5 in 94 4 aay Y evad N r packing blanched and cold dipped product into jars av 0 n N k 1 I 6 RR 4 adji N A 59 dipping blanched product while hot into cold water dewberries Dew Dow berries 16 12 10 E pigs flea 1 12 2 21 16 26 33 10 20 6 gooseberries Goose berries 12 1 2 16 12 10 5 grapes 16 12 10 6 5 huckleberries Huckle berries 16 IS 13 10 5 peaches 12 1 2 16 12 13 10 5 plums 1 I is 16 13 12 10 6 res raspberries Rasp p berries 16 12 10 6 5 strawberries 16 12 11 10 6 citrus foults 13 12 1 3 2 12 22 8 6 4 fruits without sugar au gar el rup 30 20 12 30 hard fruits apples 20 12 8 6 0 pears 1 aa 20 12 8 6 quinces wt 0 12 8 6 windfall apples pie filling 12 13 10 8 9 5 quartered quarter id apples salad 12 10 8 B whole apples pared an and d cored Is 16 10 8 5 apple is 15 10 a 8 a 6 fruit juices is 15 10 8 6 preserves after pi ep aratoon and filli ncr 20 is 15 10 brents bleats uncooked poultry and game fiame ISO CO 60 beet beef ISO ISO 00 60 corn beet beef ISO ISO IM 60 prepared young youna li meats feats spring frys SO CO W 20 pried fried meats 90 CO 60 40 ft 80 raked baked meats 30 90 60 40 30 ai stewed meats 30 0 GO 40 SO 30 roast meats SO 0 CO to 10 SO prepared mature meats bleats wild came 90 0 60 0 W 0 30 fowls GO 90 60 40 30 cockerels Cocker els so 90 go 60 40 0 SO fried meats 90 60 0 10 0 20 30 faked meats PO 0 60 40 30 stewed meats 90 60 40 30 80 roast meats 90 60 10 0 4 04 1 00 1 homemade hot water bath sterilizing outfit showing satisfactory type of wooden false bottom I 1 fish 1 5 ISO IN 90 shellfish 6 ISO IW go 90 camp rations IN no 0 1 90 go 60 EO 60 40 no 2 BO 9 60 60 eo BO 30 20 no 3 so 90 60 SO 50 40 soups cream of tomato soup SO VI 20 13 11 10 all other soup combination and soup stock 90 00 73 75 60 43 45 time schedule given Is based upon the one quart pack and upon fresh picked products when processing fruits la in steam pressure pre surd canners not over five pounds of steam pressure should be used when processing vegetables and meats do not no use over fifteen pounds of pressure after processing remove the containers ta tal iners ners tighten the tops of jars immediately and stand the containers upside down in a cool place being careful that no draft strikes the hot jars watch tor for leakage and screw covers down tighter when necessary store in a cool dry place not exposed to freezing temperature use band labels for cans being careful not to let the glue get on the can melt itself as it may cause rust from time to time especially envery in very hot weather examine jars jara and cans making certain that there are no leaks swellings or other signs of fermentation there will be no spoilage if the directions ions are followed implicitly and the containers are sealed up tight fruits which are put up with heavy can be kept under cork and paraffin seal save all wide necked bottles glasses and jars tor for putting up fruits vegetables meats and fish however cannot be kept safely unless they are hermetically sealed reserve regular jars for products that cannot be packed in other ways As there ther 0 may be some difficulty in securing cans and jars dry or keep in other ways everything thay need not be canned the labeling should be done with a rather dry paste which Is put only on the end of the label so that it does not touch the tin paste may cause rust and in damp climates it Is sometimes customary to lacquer the outside of the can before it Is labeled the label if the product Is intended tor for salet sale must contain the net weight in pounds and ounces and the packers name and address in packing fruits and vegetables it is necessary to surround them with brine or water but under the terms of the federal law governing the interstate shipment of canned goods no more of this liquor Is allowed than Is actually necessary to cover the contents after as full a pack as possible Is made with tomatoes no water whatever should be added and no tomato juice should be added in excess of tile the amount in the tomatoes canned add sugar and salt in addition to the liquor a mixture ot of sugar and salt adds greatly to tho the flavor of such products as tomatoes tomato peas lima beans and co corn n the mixture recommended by the government specialists in canning Is composed ot of one third salt and two thirds sugar two level teaspoonfuls teaspoon of this are placed in a no 3 can and one teaspoonful in a no 2 can F for or beans okra cauliflower etc a brine containing 2 ounces of salt to a gallon of water 1 is 19 9 wed used for asparagus a heavier brine tour four ounces to a gallon ot of water Is needed in order to conserve the supply ot of tin cans tt it Is strongly urged that all products intended for home use should be put up whenever possible la in glass the hermetic type of jar however Is not a suitable one tor for intermittent processing for which the best type Is a 91 glass ass top jar with wire clamps the clamps should be raised at the beginning of each processing to allow for expansion 7 t AN AF R scaling a packed and sterilized glass jar |