Show LE u a aW W k t br HARRIET wILSON Home Canning There is much to be said in favor of home canning Lazy people say It doesn't pay things can be bought so cheaply in the market just as the same lazy people assert that it doesn't pay to make a gar gar- den The facts however are otherwise Fruits and vegetables and meats which might otherwise o go to waste may be saved by home canning Moreover home canned products are frequently more palatable palatable palatable able because individually seasoned than are arc the market products and they are always available No mat mat- matter matter matter ter what the sudden emergency may be there in cellar or store store- storeroom storeroom storeroom room the competent housewife has at hand the wherewithal for a good meal There on demand are arc meats pickles sweet relishes vegetables and md fruits for desserts In the preservation of foods by canning it is important to recognize the difference between the acid and the non acid foods In the first group arc tomatoes rhubarb pickled pick pick- pickled pickled led beets and ripe pimientos in the second group are arc all other fruits and vegetables and also meats and poultry The acid foods may be safely processed in the oven in a steamer without pressure in a boil boil- water ing-water bath or may be canned ed from an open kettle The non acid foods must be processed in a steam steam- pressure canner at temperatures of to degrees F. F Such tem tem- temperatures temperatures temperatures can be secured only by 10 to 15 pounds of steam pressure Therefore for the sake of safety in inthe inthe inthe the consumption of canned foods it itis itis itis is imperative that the housewife have a pressure cooker The use of chemical preservatives called so-called canning powders and the like should be avoided Since some of the vitamin value of foods may be lost in canning it is Important to make the canning proc proc- process process ess as brief as possible Fruits and vegetables should be canned as soon as gathered meat as soon as ask killed k led It helps in preserving the vitamins in foods to precook them for a short time pack hot and process in the containers Liquids used in precooking should be used to fill up the containers so that no vitamin value may be wasted and the liquid in the containers should all be used when the canned food is opened for use In buying a pressure cooker bear bearin in that mind the smaller ones 10 to quart 12 capacity are suitable only for cooking purposes Larger ones should be bought for canning the size depending upon the kind of con con- containers containers to be used and the number to be processed at a time For example ex ex- example example ample an quart 18 cooker will car car- carry carry carry ry at one time 14 No 2 cans or 8 No 3 cans or 8 pint glass jars or 5 quart glass jars For the aver aver- average average average age family a quart 25 cooker is bet bet- better better ter carrying 16 No 2 or 10 No 3 cans or 18 pint one or 7 quart one-quart glass jars STEPS IN CANNING PROCESS Following are 12 steps to be fol fol- followed followed followed lowed in the actual process of can can- canning canning canning ning 1 Select clean fresh sound foods in prime condition 2 Prepare jars or cans 3 3 Make the syrup for fruits in advance so that there will be no delay when it is required 4 Precook many foods for a short time before packing into con con- containers containers containers 5 Pack keeping glass jars hot and packing quickly so that the pre pre- precooked precooked precooked cooked food will remain hot Use a sufficient quantity of liquid to pre pre- prevent prevent prevent vent too close a pack work out air- air bubbles with knife blade or spatula C. C Exhaust glass jars by screw- screw screwIng screwing screwing Ing covers on tightly then turning backward a quarter of an inch seal tin cans 7 Process at the temperature and for the time necessary 8 Remove and cool Glass jars should be cooled in air but protected from drafts After they are cool invert and inspect for tor leakage Cool tin cans in cold water water running running wa wa- water water wa- wa water ter If possible 9 If any containers show leak leak- leakage leakage leakage age open and reprocess the food 10 Label with name date and If It more than one lot Is processed at nt the time with the lot number also 11 Keep at room temperature for fora forn a n week or 10 days if any show signs signi of spoiling examine that entire lot reprocess if necessary 12 Store in a cool dry place protect glass jars from light to pre pre- prevent prevent prevent vent fading of contents For extensive rt lIsi in f on the th pieces pieces- slag fiat tD of 01 o fruits vegetables V tad and meats metis tend send iv five ve cents C lIt to Superintendent Dt ol of Documents Washington D. D C. C asking lor for Farmers Farmers' 1162 Bulletin tl KO ro GIANT LIVE OAK In the city of Austin 1 Texas on the west bank of the Colorado riv riv- river river river er stands a giant live oak tree said to be more than years old Un Un- Under Under der its shade Comanche and Texas Indians met long before the days of the white men In feats fea ts of skill and for tor religious observances They called the tree The Father of the Forest and held it in reverence It is said that Stephen A. A Austin stood beneath this tree to sign the first boundary line treaty trea ty between the settlers and the Indians I |