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Show ...... f - ' mmm" - ' ' Throw but atf vegetables and fruiti whicji are withered or, unaound. Wash nd idirt. It possible, use i out all grit :onJjr fruity and vegetables picked th rsanie day and neve,r can peas and corn picked more than five , hours. ' Brussels sprout,v5-1- Aa4-Tii- , 66 99 ii: 40 S Yegetahlfnt. ter Carrots .............. 5 " 40S 60 W". 80 Parsnip i Salsify 40 JO 60 vesre. Beets ................ I5 Preoare fruits And laie-size- d Turnips 40 r tables for blancWug, Remove all spots Sweet potatoes....; 5 W 80'' 60 "" Other roots and from apples. .: so ao ,40 , i SO S 4tfeera I'rcpare beans and greens as Combinations and Soup --Xf gctablea. J SO 120 60 IJma beans .........5-10- . eo move all foreign plants from the Peas. ; Tw m ' Vegetable eomWna- greens. 45 ...6-1- 0 - 60 10 tions ' Blanch vegetables and all fruits ex-- i Pomestlc or WJld. Greens, 40 90 120 60 IS cept berries by leaving them from-thre- Swiss chard...'. 120' 15 to five minutes In clean boiling Kale cabbage waier, or by 'steiimingTthetnor a sim- Chinese GO 90 40 I 1!0 15 leaves I ilar period in a colander over a vessel t'pland 60 40 90 15 IS) cress I "4l. 60 120 90 15 of boiling water or In a steam cooker. French endive 15 Remove the blanched products from Cabbage sprouts..., the twilling water or steam and plunge Turnip tops (young, 15 120 90 50 40 I tender) theni quickly into cold water, the cold. Spinach, Ner Zeaer theJtter JJL- -r 40 ; I aKejhyjnutJnime land 60vr-- mdiately and let theyi drain. Don't let Asparagus ......... V Spinach them soak In the cold water. 40 L 15 120 60 90 Beet tops From this point on, speed, is highly Dandelion, culti.,)' 40 .15 120 ' 90 vated The blanchinl vegetables Imjiortann; 40 SO 60 , li wild... U) Dandelion, and fruits, which are slightly .warm, "Pasheen E?ruts to remain out of must not (tendtr) the containers a moment longer than Mustard; .lati-- ...." Mustard, 'Russian.. -is necessary. . 40 90 60 120 :5 wild "Remove skins when required, and 'as Mustard, 4 eo i:o is Ci.'. lards eii'h article is pared cut it up Into R a tender leaves) 13 lM 90 60 '40 proper size and pack dir.vtly into the R, pper cress .eo. .... is i2o Imb'.s-q.Harte- r clean, scalded cans or jars. 40 90 ' 69, 120 15 dock Sour Pnek as solid us possililf, being eare-- Smaiiweed ......... 40 15 .120 . ful not to bruise or mash 'soft prod- - Sprouts ,9- 0- 60 1'urslane. or "pus- ucts. ,. on 40 en v is fj - - MM V" X .. A - - p t::.t- , 4 - 1 ;. -- 'If ' s fl nil ?'-" j . --il 4r--- S - 4V I pT-na- t'.Ufc-- ' g re -' ' - - , v - 4, ; ., " nace Into -- PROFITABLE DISPOSITION 1 sr 1 90 CO 40 X .90 -v Tr.'i'.UI""...... Aprii'ots .lila.Uterrlps glass jars and screw, down the tops. Seal tin cans, completely. Watch Bhlet)ertrLesJJ...i.J Cherries.,...;.....'..' As-t- he tliein" for leaks. frelim'nafy Currants Water for' Boiling ,r scafi!eUrWilK7r-frii(- 40 16 16 ",,J. - ... 10 10 10 10 32 12 16 12 '. - ,v ' .r yfsJJ. S t x VV'' 'C -- -r - ...... ..j,..:. I Pish Camp Rations. S'o. 1 S'o 2 S'o. 8 OF ALL 5. W " D .. SoupS. of tomato .' ,oup Vll o t h e r soup combination and ...... roup stock 180 to 5H 40 90 90 0 60 60 60 30 of Food That Can Possibly Be Produced Housewives Can WASH-BO- Lfl I EQUI PMJT , v A rri d Perishable Products May Be Canned by Method of Canning, as Taught by the United States Department of Agriculture All Cans Should Be in Good Condition and Absolutely Clean. v All. One-Perio- (. M 20 13 10 90 "5 SO 43 IK9 w?-- Cold-Pac- (PREPARED BY UNITED STATES DEPARTMENT I' CAN SURPLUS FOOD, BUT USE JARS AND Don't have an empty preserving jar in your home next fall. 5 There may be some difficulty in securing cans and preserving jars. containers for vegetables, concen- $ Reserve regular tight-sealin- g f. trated .soups, meats and. fisti'. , , ... . . .... Concentrate products so that each jar or can will hold as much Pack-frui- t food and as little water as possible. Juices .inordjnary ' r . ljottles. ' Put-u- p jams, jellies and preserves-I- n glasses sealed with cork or - . and paraffin. pfiper Don't can anything that can be" kept Just as well dried or in other forms. Dry navyandmaturelimabeansforwinteru.se. of. cabbage, potatoes, and root crops Produce In your garden-lo- ts that can be for the winter without canning. U. S. Department of .. l r V Y a I Cold-Dippe- Produ.ct Into Jars. d OF AGRICULTURE.) CANS-WISEL- r ' ' f , 1 - kept - . - Mrj. .. Y,:jyviiy-W:- I t 'I t .' Vv j ' . vtfw t lattice work, erosspieees of wood, or coarse wire netting for your clean wash, boiler, or other large, deep vesseH ToTCulleTirTffra? this year whefa every ounce of food the purpose of keeping tiecontainers that can Be produced is needed. The from contact with the hPlottom of waste can be avoided in large part if the vessel and to permit the free cirhousewives will can as large a part of ' culation of water under them. the surplus perishables as possible, Fill the vessel with clean water so Any fruit or vegetable and practical- - thai-thboiling water will cover the ly any other faod, may be canned sat- - tops of tne jar8 or cans. Begin by the irig the waterso tbat.it will be boiling method of canning taught by tne Unit" violently by the hme the containers ed Btates dpartment of agriculture are packeri. to the boys and, gbrls of the 'canning See thnt an cans or jar3 are clubs in the northern and western condition and absolutely cleanScCld states. The homemade wash boiler,. thpm thorouchly and put. tluan in equipment for ,use in this method of vessel of water on the stovesso. that . ;i'Ti :r;' canning, described below, is entirely tney win De hot when- - tfa product is Water. effective. water new rubber seal, ' -rpnAv for nackine.. Use. Dipping Blanched ' Product. While Hot Into Cold ' . . . , rt . . w 1 1. ' i.. 12 U ,, Dewberries ur pressurcwiu b V,.u-n - rings for jars ana SCBia weui jusi of care treatment has taken expansion FlKg 12 ie outfits, wliich save time afiS'tuel, fore putting them on the jars. 12 16 It Is not necessary to exhaust the cans. Gooseberries be If desired. used Instead 16 Proarlna Fruits and Vegetables', 12 'ny ., How to. Sterilize or Process. Grapes K .12 jWiiwiiiiMji n..p1r1fni fng f.arin'gf.V-Ste- rt wttb.xieaa. hands, .clean uten12 Peaches Provide a 'false, bottom of wooden siig. and clean, sound, fresh products. slble info boiling water In a wash boiler Plums 12 IS ' . -g-"16 10 or into your canning device Let Ihem ispberriea 16 12 ." .. In the Strawberries the time for specified process I ". Citrus fruits . ) wathe from time the fable, counting Fruits without ter begins to boll again, or the gauge sugar sirup ...... .. l'lie waste of surplus fruits and vegetables iV this country each year is large."1 It 'would be deplorable if this one-perio- ind m . t.- - . . 1 r.uu-jiicssu- : ' - ,' -- i ." ,v Itil.L (1 . 2 .ykl! outiitjeglsters-th- e proper pressure. ' Time Table for Scalding Blanching, and Sterilizing Vegetables, Soups, Fruits, and Meats. . t m . B 4 J 1 a 2 o v s - V '.'n.i' PM) Squash Hominy .. S S I auerkraut - S ContssweetyCorn, fieW......", 10 B Mushrooms-....'" Sweet peppers... 7? Pod vegetables ani ducts. Beans, wax..'r.....B-iBeans, stringless..6-1- Okra Tray of Packed Jars Ready to Be Placed. In Homemade War-Bat- h fit Aluminum Pressure Cooker Also Shown. A Out. ... a 0 Pep&ers, green or rlpo x. ....... ....4--1 m3 o lilfl 5: Q. 22 18 15 120- 90 0 eo 60 eo 3. .....;.!'.'.... $: a Special Vegetables. lVi Tomatoes Pumpklrt-j.'..- ts a? 120 I 130 180 ISO, 90 .90 90 90 90 120 to 120 60 80 50 75 80 ther Green' Pio- - m ,120 120 i 90 Apples Pears 1 , . t, J two-third- faiT Nnnr'Tofnboiins, okra," cauliflower, etc., a brine containing 2 ounces of wd4- -t a galbvn 'ot.wuUir.lt used. For asparagus a heavier brine, four ounces to a gallon of wnter, i needed. In order to conserve the supply of tki cans, it' is strongly urged that all prod net ?r tn traded for home- ti m? Thtul (t In glass. put up," whenever possible. The hermetic type of jar, however,, la re con- - best type 1 processing, for which ihe glass-toJqr 'with wire he raised j clumps, should nlng of each processing expahsio.n. clamps. p -- Is a The at the begin-I- n to allow for t JUICES FRUIT May Be Sterilized and Bottled. Without Sugar and Made Into Jelly at Any Time, the Unfterl States Department of (From . JELLIES FOR j,Fruit Agriculture,) .il . d 10 10 10 f I M S 1 1U 0 . FilV'-tK- e n. . 10 ' I - 1 s...7-f- 20 'v. 20 I 12 12 12 - T- 8 C s ,f, V - 'tA 6 i . 120 0 ' 120 60 ; 40 30 40 40 40 80 - ' iP f : p- ' 'xX''-- . vVl tj ,SSy. ; . i , ! . - . Baked meats tewed meats Roaut meats . , ''.... 80 60 .. 90 60 'v j ft " so !0 40 so ' , . , , ' - - N . V- ' - Aallni , ' I ""T. Packed Mrf . A J . - "'" ' v . . ftpillML.fiUM '' v', " ' "' . v " '' ' ' i v'- "j ." ' R-- i A'J - , - -- r " '. - y ; 1 ' - J'"8 M Vi' , 30 . - " -- . Z - - 1 J V V . '. :!,... ) I " - ', f . I 'ft. " I y r 1111 j - , .1- - - vivi"";J , U - f . . . 'Sj,... - . 8 ' - 4. . . - . I a - , V - Y 0 - ' . I "'.'''!-.,- . 20 114 Quinces "Windfall apples (pie 12 .10 filling) Quartered apples ' ' (salad) Whole apples, pare4 and cored ........ .. is Apple sirup.......'. .. .: Fruit Juices Preserves, after prep- - . aratlon and filling .. Meats Uncooked. . Poultry and game. .. 1) .180 .. Beef 180 ISO .. Corn beef Prepared Young Meats. .9" Spring frys 90 i .. Fried meaU90 .. Paked meats 90 60 .. Stewed meats ... 90 Koast meats Prepared Iatur Meats. 90 60 .. Wild game ... 90 0 .. .., owl .: 9a 60 Cockerels ..... u - I 10 E Hard Fruits. Fried meats 90 4- 2 . ..?. onthe --canning -- " 2 . Products by Groups, r P . . - -- - .g ,r- - "1 are soft strain out the juice through n flannel hag. Heat and pour while hot lute bottles previously scalded. bottles full, leaving 110 ulr space beiime arid address. tween juice and cork or seal. Place fruits and vegetables, It the filled 8eare0rT,TttTrTs.nTtietrstder-Is necessary to surround tnem wair wuter near the boiling point, and brine,, sirup. or water, but under the keep them In the bath for about thirterms "Of the federal law gojruing the ty tnlnutes. 5lakesure that the corked interstate shipment of canned goods, or. sealed end Is foder-- ' thetyit; "water. no more of this liquor Is allowed than As soon as the bottles' are cool coyer Is actually necessary to, cover the conthe cork. with, a parafflp seal. Thortents after as full a pack as possible. Is ough sterilization aiiir sealing are made." With tomatoes no water whatA ebntlul to success. ever should' be added, and no tomato " j ' 1 finesTustonmry16a5 y ; J if the can before.lt is labeled. The label, If the product Is ,intended for. sale, must contain the net weight In pounds and 'ounces and the pucker's cold-pac- k d ! n e j V pressure. . After processing, remove the wide-necke- h f i juices for use later In jelly making can be sterilized and bottled without sugar and made into Jellies at the housewife's convenience. This enables her to do with fewer jelly glasset and to distribute her purchases of sufruits. gar for. jelly making through the year. Vegetables, meats, and fish, however, Moreover, with the bottled Juice she cannot be" kept safely unless they are can make n greater variety of jellies, Reserve regular as Jueswh!chjylll not Jell can tie put . liermetlcally--seu,led- . ' cannot be up when the fruit is ripe and combined that for products jars s. other-Wayluter with fruits that will jell, or fruits . packed in As there may be some difficulty In ripening at different seasons can be securing cans and jars, dry or keep in 'combined. For example, the Juice of other ways everything jhat need not be strawberries, cherries, or pineapple can be kept without sugar and later canned. The labeling.should be done with n when apples are plentiful can be made rather dry paste, which Is put only Into combination jelly. rtldnf.4lHj lubel.jso that itiloes jj,put up unsngnmt fruit juice for iot "touch the tin. Paste limy causa Jellyliiiiklng prbced exactly as If Jelly" uSt. and-Iwere. to be made at the time. Cook damp climates It Is smm . Agriculture. rt that no draft strikes .the hot jars." Watch for leakage and screw covers flown tighter when necessary.. Store 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 Itself as 'lt.may cause rust. From time to time, especially In very hot weather, examine jars and cans, miking certain thntthere are no leaks, swellings or other signs of lion; ' The-rwUl be no spolliigeJLtheJ.lL rectiims are followed Implicitly and tho containers are sealed up tight. Fruits which are put up with heavy sirups can be kept under cork and botparatiin seal. Save all for and Jars putting up tles, glasses 41 Packing Blanched and ...i.u "" fc oiie-tliir- d tamers. e Tighten the tops of jars immediate-bcontainers the upside ly and stand, A SS Practically )f 4 W" M addeif In excess- pf ht niuouht in the tomatoes canned,' Add Sugar and Salt. In' addition to the liquor, admixture of supar and salt adds greatly to the flavor of such, products as tomatoes, pens, Lima beans and corn; The mixture recommended by the government specialists In canning is composed of s salt and sugar." Two level teiispoonfuls of this are, placed in a No. 3 can and one teaspoon-fu- l 40 steani-IUH'ssu- X - Juice should be' 90 120 Time schedule given Is based upon the pack and upon fresh-(ileke- d products. When processing fruits In canners, not over five poy-o- f steum pressure should Imj used. "When processing vegetables and meats do not use over fifteen pounds AvoOTluch Waste by Canning. 1 V -- ' one-qua- This Year, Will Be Needqd I Bath Sterilizing Outfit, Showing Satisfactory Type of Wooden False Bottom. .. Jj3hellflsh T SURPLUS FRUITS AND VEGETABLES e I V y" t J r -- v. . v "t.w !!rt-a- Every-Ounc- 1 II II" '"' :"'"' Homemade Hot Water - f ,-, -x- ;fs v"' - ' . " u:.Vs''f. vy ' - i " rrn ; - ' ,- t J S i 'V SCL. .'t" .t- L Fx j,,,,,' JiP ' " Si- ". -r- M V, 1 jf';i'" $ - L'M1,' Ji f . J.' ! i - 10 12 J w - - at rr----' 60 f- T" i ': -- irltie'"cn"rrffrTrttvThT"Tryntnin PokfPe'i Fprouta. ers at once with boilinphot sirup,,.; Marsh mnrlKOld... 15 In the case of vegetables, ijll the Milkweed (tmler cont.Miiers with,. boiling hot water to tpr cTulea vps)s an'l.... 15 v.iuns whuh a little salt has been lidded. .iiuitilanlJBerrLofi.. Wifaatfc.. jfej,- Wrapped Product Being Lowered Blanching. h Cheese-Clpt- , , .':F-yn- vs: e , , a- ' ' ' ,' 1 . -- . X V J' 1 6-- & 1 - 0 Cauliflower t 139 ..5-1- 0 Cabbage i Jan. " ' i ' ' ' r.. ' 1 r , i - |