Show t Iii I s x br Cheese Cloth Cheese h Cloth se-Cloth Cloth Wrapped Product Being Blanching Lowered Into Boiling Water for DISPOSITION OF ALL SURPLUS FRUITS AND ND VEGETABLES I Every Ounce of Food That Can Possibly Be Produced t Et This 1 Is Year ear Will i B Be e e Needed Housewives Needed ee e Housewives 1 Can an Avoid Much uch Waste by Canning WASH-BOILER WASH EQUIPMENT IS SATISFACTORY I Practically tactically All Perishable Products May Be Canned by Period One-Period Pack Cold Method of Canning as Taught by the United States I Department of Agriculture All Agriculture All Cans Should B Be e in Good Condition and Absolutely Clean PREPARED BY UNITED STATES DEPARTMENT OF AGRICULTURE Jj CAN SURPLUS FOOD BUT USE JARS AND CANS WISELY Dont Don't have ha an empty preserving jar in your home next nest fall There may be some difficulty in securing cans and preserving jars Reserve regular tight-sealing tight containers for vegetables concentrated concentrated concentrated concen concen- soups meats and fish Concentrate products so that each jar or can will hold as much food and as little water as possible Pack fruit juices in ordinary bottles Put up jams jellies and preserves in glasses sealed with cork or paper r and paraffin Dont Don't can anything that can be kept just as well dried or in other forms Dry navy and mature lima beans for winter use Produce in your garden lots of cabbage potatoes and root crops that can be kept for the winter without canning U. U. U S. S Department of Agriculture H n The waste of surplus fruits and vegI I I tables in this country each year is Large It would be deplorable If this normal normal waste were allowed to go on this year when every ounce of food that can cnn be produced is needed The waste Taste can be avoided in large part if I housewives will can as large a part of oftie the tie surplus perishables as possible An Any fruit or vegetable and practically practical practical- r ly lI I any am other food may be canned sat- sat by the period one-period cold pack cold Pack method of canning taught by the United Unit Unit- td ed States department of agriculture to the boys and girls of the canning dubs clubs in the northern and western states The homemade wash boiler boller equipment of for use in this method I Duping Ing described d below Is entirely effective lve size Home-size water seal st stean pressure or pressure-cooker pressure can- can cang cannIng nIng li g outfits which save time and fuel ton Jay y be used instead If desired Preliminary Preparation for Canning Provide a faLse fake bottom of wooden r r n lattice work crosspieces of wood or coarse wire netting for your clean wash boiler boller or other large d deep ep vessel to be used for sterilizing This is for forthe forthe forthe the purpose of keeping the containers from contact with the hot bottom of the vessel and to permit the free circulation circulation cir clr- cir cir- of water under them Fill the vessel with clean water so that the boiling bolling water will cover the tops of the jars or cans cam Begin heating heating heating heat heat- ing the water so that it will be boiling violently by the time the containers are packed See that all cans or jars are In good condition and absolutely clean 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 for jars and scald them just before before before be be- fore putting them on the jars Preparing Fruits and Vegetables Start with clean hands clean utensils utensils sils and clean sound fresh products J V 1 J 1 yn ij v c r r Y t tJ I J i i. i w 1 if f Jhb il r f 1 I r. r v ri x h hr I Il l r l s r f II I I Out Out Out- Tray Water Bath ray Homemade of P Packed Jars Ready to Be Placed in Shown Cooker Also fit fit Aluminum Aluminum Pressure I k S I Throw out all nil vegetables and fruits which are arc withered or unsound Wash Washout Washout Washout out all nil grit and dirt If possible use only fruits and vegetables picked the same day and never can cnn pens peas find and nd corn picked more than five hours Prepare fruits and lar sized large sized e-sized vegetables vegetables vege vege- tables for blanching Remove all spots from apples Prepare beans and greens as for cooking Be especially careful to remove remove re- re move all foreign plants from the greens Blanch vegetables and all fruits fruIt ex ex- except berries by leaving them from three to five minutes in clean boiling water or by steaming them for a similar simIlar similar sim sim- ilar period in a colander over a vessel of boiling water or in a a. steam cooker cooler Remove the blanched products from the boiling water or steam and plunge them quickly into cold water the tile colder cold cold- er the tile better Take them out immediately immediately immediately imme imme- and let them drain Dont Don't let them soak In the cold water From this point on speed is highly important The blanched vegetables and fruits which are aro slightly warm must not be allowed to remain out of the containers a moment longer than is necessary Remove skins when required and as each article is pared cut it up into proper size and pack directly into the clean scalded cans or jars Pack as solid as possible being careful careful care care- ful rul not to bruise or mash soft prod prod- In the case of f fruit fill the containers contain contain- ers at once with boiling bollIng hot In tho the case of vegetables fill the containers with boiling hot water to which a little salt has been added Place scalded rubber rings on the glass jars and screw down the tops Seal tin cans completely Watch them for leaks As the preliminary 4 x v r. r cc yf J. J y r y il A n v. v Y J v Packing Blanched and Cold Dipped Cold Dipped Product Into Jars fir r. r A 1 a a r. r 4 a aYa Ya X 4 d v v vl r. r l b f i w r 1 err i s Hr b t t M Jj r I x J w r y f 1 f 1 ii J C di T- T lt II ll M r- r J 1 f d 4 4 gri r r r. r f y g f r y r v yx r r. r SIX l. l j jy sf y y fL s rF ro Dipping Blanched Product While Hot Into Cold Water I 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 ns soon as possible possible possible pos pos- sible into boiling water In a wash boiler or into your canning device Let them process for the time specified in the tile table counting from the time the Water water wa Wa- mI ter tel begins to boil boll again or the tho gauge I Ion on the canning outfit registers the proper pressure Time Table for Scalding Blanching and Sterilizing Vegetables Soups Fruits and Meats OT W 0 w M t m r o aC b 6 c 3 1 l CO to- to M ti o Products by Groups E S g R i p g o u tj n g a B.- B. g C CC C 5 rn gg 0 0 n l o r r g. g rL 3 m 32 y 2 M A i w S Special Vegetables Tomatoes 1 IVi 22 2 18 15 10 Pumpkin 3 10 90 GO 60 GOGO 40 0 Squash 3 90 GO 60 GOGO 40 Hominy 3 90 GO CO GOGO 40 0 Sauerkraut 3 90 GO CO 40 0 Corn sweet 6 G O 90 f 60 Corn field 10 ISO 1 GO 60 GOCO 6 60 Mushrooms l 5 90 SO 80 CO 60 COCO 30 Sweet peppers 6 B 90 75 15 CO 60 40 Pod Vegetables and Other Green Pro- Pro ducts Beans war 5 10 10 90 00 60 j 40 Q Beans 10 90 GO ro GOCO 40 Okra 10 5 90 6 CO 60 40 Peppers green or ripe E 10 tU 90 60 CO 40 Cabba Cabbage o 10 10 90 00 60 00 40 Brussels 10 90 60 40 Cauliflower 3 60 40 ao 80 Zd x Root and Tuber Vegetables Carrots Ii 6 90 80 60 40 Parsnips 6 5 90 SO 80 60 40 6 94 90 SO 80 GO 60 40 Beets I 6 90 80 60 00 40 0 Turnips 6 90 80 60 40 Sweet potatoes 6 90 80 fA CO 40 Other roots and tubers 6 5 90 SO GO CO 40 0 Combinations and Soup Vegetables Limn Lima beans 10 GO 60 40 0 Peas 10 CO 60 40 Vegetable combinations 10 60 45 Greens Domestic or Wild Swiss chard 15 90 60 40 Kale 15 90 60 40 0 Chinese cabbage leaves lp-aves 15 90 GO 60 40 Upland cress 15 90 60 40 0 French endive 15 90 60 40 I Cabbage sprouts 15 90 GO CO 40 0 Turnip tops young tender 15 90 60 40 Spinach New Kew Zealand Zealand Zea- Zea land 15 O 90 GO CO to Asparagus 15 90 60 40 0 Spinach 15 90 GO 60 40 0 Beet tops 15 90 60 40 0 Dandelion cultivated 15 90 60 40 Dandelion wild 15 LO 90 GO 60 4 40 Dasheen sprouts tender 15 15 1 90 GO 60 40 Mustard 15 90 60 40 Mustard Russian 15 O 90 60 40 Mustard wild 15 90 GO 60 40 Collards 15 90 60 40 leaves 15 1 0 90 60 40 Pepper cress 15 1 90 CO 60 40 Quarter Lambs 15 15 1 90 GO 60 40 0 Sour dock 15 90 CO 60 40 la 15 10 90 GO CO 40 Sprouts 15 LO 10 90 GO 60 40 or pus ley 15 90 00 60 40 Pokeweed sprouts 15 90 60 40 Marsh marigold 15 90 CO 60 40 Milkweed tender tenders tender's s pro u t sand young youn leaves 15 90 00 60 40 Soft Fruits and Berries Apricots 2 2 1 16 12 10 G 5 Blackberries 16 12 10 6 Blueberries 16 12 10 5 Cherries 16 12 10 0 6 Currants 16 12 10 5 DewberrIes 16 12 10 6 Tags Figs 2 12 16 12 10 6 5 Gooseberries 2 2 1 16 12 10 6 Grapes 16 12 10 6 huckleberries huckleberries' 16 12 10 5 Peaches 12 2 1 16 12 10 0 5 Plums 16 12 12 10 6 16 Raspberries 16 12 12 10 6 Strawberries 16 12 2 10 6 Citrus fruits 2 1 12 8 6 J 4 Fruits without I sugar 30 20 12 12 10 Hard Fruits Apples 1 20 12 8 6 6 P Quinces rs i Iv 20 12 8 8 G Quinces 1 20 12 S 8 r 6 I Windfall apples pie filling 12 10 8 6 I Quartered apples salad 12 10 8 6 Whole apples pared and cored 16 10 10 8 5 Apple 15 10 8 6 Fruit juices 15 10 8 Ii 5 Preserves after atter preparation prep prep- and filling 20 15 10 Meats Meats Uncooked Poultry and game ISO ISO 1 60 Beef ISO 60 Corn beef GO 60 Prepared Youn Young Meats Spring frys 90 60 40 0 Jed Fied meats meats 90 GO 40 34 Baked meats 90 60 00 40 30 Stewed meats 90 GO 60 40 Oto 30 Roast meats 90 00 GO CO COto to 40 SO go Prepared Mature Meats Wild sarno gamo 90 0 CO 40 30 Fowls 90 00 60 60 40 30 Cockerels 90 CO 60 40 go 30 Fried meats 94 90 60 40 30 Baked meats meat 90 CO 60 40 0 A 0 Stewed meats meats 90 00 64 60 40 30 Roast 90 00 GO CO 40 30 i z I I I II i I f I t I I 1 t I lx f f i. i 1 i frt f fr l lr af f n r l r. r is f yOg N y vJ rih i. i i lT v. v ri a rr Homemade Hot Water Bath Sterilizing Outfit Showing Satisfactory Type of Wooden False Bottom Fish 5 6 ISO 90 Shellfish J. J 6 5 ISO 90 Camp Rations No 1 90 60 50 50 40 No 2 90 60 GO 60 50 30 No 3 90 60 00 50 SO 40 Soups Cream of tomato soup 30 20 18 10 All 0 other the r soup combination and soup stock 90 73 is 60 CO 45 Time schedule given is based upon the quart one-quart pack and upon fresh- fresh picked products When processing fruits iu in steam- steam pre pressure sure canners not over five pounds of steam pressure should be used When processing vegetables and nd meats do not use over fifteen pounds of pressure After processing remove the con con- Tighten the tops of jars immediate immediate- immediately ly and stand the containers upside clown down in a cool place being careful that no draft strikes the hot jars Watch 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 careful careful care care- ful not riot to let the glue get on the can itself as it may cause rust From time to time especially in ver very hot lOt weather examine jars and cans making certain that there are no leaks s. swellings or other signs of tion Uon There will be no spoilage if the directions directions di di- 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 wide bottles bottles bot bot- ties glasses and jars for putting up fruits Vegetables meats and fish however howe cannot be kept safely unless they are hermetically sealed Reserve regular jars for products that cannot be packed In other ways As there may be some difficulty in securing cans and jars dry or keep in Other ther ways everything that 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 sometimes some some- times customary to lacquer th the outside of or the can before It Is labeled The label if the product Is intended for sale must contain the net weight in pounds and ounces and the packers packer's s name and address In packing fruits and vegetables Itis it itIs itis Is necessary to surround them with brine or water but under the terms of the fe federal law governing the interstate shipment of canned goods no more of this liquor Is allowed than is actually necessary to cover the contents contents contents con con- tents after as full a pack as possible is made With tomatoes no water whatever whatever what what- ever should be added and no tomato juice should be added In excess of the amount in the tomatoes canned Add Sugar and Salt In addition to the liquor a mixture of sugar and salt adds greatly to the flavor of such products as tomatoes peas Lima Llma beans and corn The mIxture mixture mixture mix mIx- ture recommended by the government specialists in canning is composed of third one-third salt and two-thirds two sugar Two level teaspoonfuls of this are placed In a No 3 can and one teaspoonful teaspoon- teaspoon ful in a No 2 can For beans benns okra cauliflower etc a brine containing 2 23 2 ounces of salt to a gallon of water Is used For asparagus a heavier brine four ounces to a a gallon of water is needed In Ia order to conserve the supply of tin cans it Is strongly urged that all products Intended for home use should be put up whenever possible In glass The hermetic type of jar however is not a suitable one for intermittent processing for 1101 which the best type is a top glass-top jar with ith wire clamps The clamps should be raised at the beginning beginning beginning begin begin- ning of each processing to allow for expansion u. u M g j y s l I I sv f r 4 ay 7 if A Ap p ff v 1 1 Sealing a Packed and Sterilized Glass Jar r f |