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Show I PROFITABLE DISPOSITION OF ALL I SURPLUS FRUITS AND VEGETABLES I Every Ounce of Food That Can Possibly Be Produced H This Year, Will Be Needed Housewives Can I Avoid Much Waste by Canning. I WASH-BOILER EQUIPMENT IS SATISFACTORY B Practically All Perishable Products May Be Canned by One-Period m Cold-Pack Method of Canning, as Taught by the United States H Department of Agriculture All Cans Should Be in Good m Condition and Absolutely Clean. H (PREPARED BY UNITED 8TATES DEPARTMENT OF AGRICULTURE.) CAN SURPLUS FOOD, BUT USE JARS AND CANS WISELY ,'; Iion'l Iiiivc nil empty preserving Jnr In your home next full. il B ' There may bo some difficulty In securing cans nnd preserving Jnrs. jl H id .. re regulur tlght-seullng containers for vegetables, coneen- H trilled -imps, meats and llsli. 'J B I! I'mii entriife brMUctl so thnt Mich Jnr or enn will hold as much H jj; food nnil us ill tie water as poaalble. Pack fruit Juices In ordinary ij B i Hfl J; Put up Jams, Jellies and preserves In Kinases sealed with cork or ,1 H I I pit per I'llll pllllllllll. ,J B Deal can anything that can be kept Just as well dried or In other ,1 B I' forms. Dl!f navy and mature lima beans fur winter use. 'j H X Produce In your garden lots of cabbage, potatoes, nnd root crops i B l 'but inn be kept for the winter without canning. U. 8. Department of ;j B i Agriculture. B MHr(rtrr!rCrtrtrto1rtrxirtrCt4iitT4 m gjw I i Mi W i aaMB MM su Lunal nuavfmirf it jf Mmmf jBUF BUaanaanananl oW Jtfc L -asllBnanaasaaaBnBBntM- wjf' :3rH onr l u ' ?fr ssasaaaaaaaaaaamR?' v-. ggiiir LV Cheeee-Cloth Wrapped Product Bemg Lowered Into Boding Water for giiiiS Blanching. nasaaaal B The waste of surplus fruits and veg- B etables In tins country eueli year Is sB large. It would be deplorable If this B normal waste were allowed to go on B this year when every ounce of food B that can be produced Is needed. The B waste can be avoided In large part If B housewives will can as large a part of B the surplus perishables as possible. B Any fruit or vegetable and practical- j B ,v ,ll' "Iber food may be canned snt- B Isfactorlly by the oue-perlod cold-pack method of cunning taught by the Unit- B ed States department of agriculture B to the boys and girls of the running ' B clubs In the northern and western B States. The homemade wash boiler B equipment for use In this method of H canning, described below, Is entirely H effective. lloiue-si.e Witter '-e;il, BBM Bteam-pressure of Pl'eHUf COOIW can- H nlng outfits, which save time and fuel, BBb ,M"V '"' UM'1' instead if desired. B Preliminary Preparation for Canning. B Provide a false bottom (if wooden j lattice work, erosspieo's of wood, 01 coarse wire netting for your clcui wash Imller of oilier large, deep vessi I to be used for sterilizing. This is for the purpose of l.eeiing the containers from contact with the hot holtoiu of the vessel and to permit the free circulation cir-culation of water under tbein. Till the o--el with clean water M that the holllni: water will cover the tops of the Jars or cans, ltegin heat tBg the water so that It will be botMng violently hy the time the contnlnn-are contnlnn-are packed. See licit all cans or Jars are In good Condition and absolutely clean. Scald iiu in thoroughly nd pu! them in . -el of water on the stove BO that they will be bot when the product Li ready for packing. Dae new rubber rings for Jars and scald them Ju-t be ion putting thorn on tha Jan. Preparing Fruits and Vegetables. Siart wlili clean hands, clean utcn-und utcn-und clean, sound, fresh products - - i bI W r B bWbssK I I i I Si ii B 4BBBBBB I B jBB Packing Blanched and Cold-Du r'rl Product Into Jan. Throw out nil vegctnbles nnd fruits which are withered or unsound. Wash out all grit and dirt. If possible. u- only fruits and vegetables picked IhS same- dSJ and never can DOM and corn picked more than five hours. Prepare fruits and large sized vegetables vege-tables for blanching. Remove all spots from apples. Prepare beans nnd greens us for cooking. Be especially careful to remove re-move all foreign plants from the greens. Blanch vegetables nnd nil fruits except ex-cept berries by leaving them from three to five minutes In clean boiling water, or by steaming them for a similar sim-ilar period In a colander over n vessel of boiling water or In a steam cooker. RejBOVS the blanched products from the boiling wnter or steam and plunge them quickly Into cold wnter, the colder cold-er the better. Tuke them out Imme- ' diutely nnd let them drain. Ion't let them sonic In the cold water. From this point on, speed Is highly Important. The blanched vegetables and fruits, which are slightly warm, must not be allowed to remain out of I the containers a moment longer than la necessary. Remove skins when required, and as em li article Is pared cut It up Uito proper size and pnek directly Into the clean, scalded cons or Jars. Pack as solid us possible, being careful care-ful not to bruise or mnsh soft products. prod-ucts. In the case of fruit, fill the containers contain-ers at once with boiling hot sirup. In the case of vegetables, fill the containers with boiling hot water to which a little snlt has been added. Place scalded rubber rings on the glass Jars and screw down the tops. Seal tin cans completely. Wntch them for leaks. As the preliminary C1 m, i Dippng Blanched Product While Hot Into Cold Water. I treatment has taken care of expansion I it is noi m aor to ouhouat thocuas. How to Sterilize or Procecs. Put the Jills Of CnU u soon iis possible pos-sible into boiling water in a wash boiler or into your canning device. Lot them process fo the time specified In the table, counting from the time the water wa-ter begins to boll iiguin, or the goUgt on tin- cunning outfit registers the, proper pros euro. Time Table for Scalding Blanching, and Sterilizing Vegetables, Soups, Fruits, and Meats. SP S 5l '& "8 s iie!lrirl Products by Groups a t I 1.9 is e I ?' llllfi : r j K i : Bprcial Vegetables Toinntces IMi 18 15 10 Pumpkin 3 Ml W to 41 Squash 3 lit 90 66 40 II., a. lav 3 ISO 6u 40 Saii.rliiuut 3 IB N 60 40 Cora, hwoci it"' iso W I ' Cora ttel.l 1 i IM ' N o Ifushrooaia s '"' i gwssl psppere ' " "" '" l'o.t Vt-Ki-tutiies and Other Green vro- ducts Deans, wax HO 10 M ' 40 Beans. BtrtnBles..!l-l 190 M 6u 40 Okra R-W 1-" K" 60 40 Peppers, Kreen or ripe 8-10 III M 60 40 rnhbajrs R H M M ,11 40 Hruel sprout. ..B-li 120 90 B0 trt Cauliflower 3 eo 40 so !' t nnd TiiIkt Ves-etahles. Carrots I 90 w 0 4" Parsnlpt I 90 so c 40 Ify B 90 SO GO 40 M.el. r. 90 SO 60 40 T'irnlps f ! SO 60 40 i potatoes o 90 so oo 4e Its t anil tuben b so so eo 40 (Vmlilnatloiis anfl Soup VpRctablea. 1.1ml hoini r,-10 1W 120 00 40 Can B-10 10 120 60 4" table combine ttOOS B-10 120 120 60 46 Qreene, Domestic or Wild Hwlss chard IB 120 90 60 40 KhI,' 15 120 90 00 40 Clilneae ,atbn:e leSTSS IS 120 90 00 40 t'pland cress II 120 90 60 40 Preach endive H 120 90 60 0) Cabbage sprouts... 15 120 90 60 40 Turnip tops (young, leieler) IB 120 90 60 40 Hplnach, New Zea- land IB 120 90 60 40 Asparagus 16 120 o 00 40 Bpinaeh 15 120 eo 40 Beet tops 15 120 90 60 40 Danflstlon, cuiti- rstsd IB 120 90 60 40 Dandellnn, wild 15 120 90 00 40 Paslieen sproata (tender) 15 120 90 60 40 Mustard, native.... IB i 120 90 60 40 Mustard. Russian.. II 120 90 00 40 Mustard, wild IB 120 90 60 40 I'nllanls 15 120 90 60 40 ICapettender leaves) II 120 90 60 40 Pepper cress 15 120 90 60 40 tArnh's-qiiartcr .... 15 120 90 80 40 Sour dock II 120 90 00 40 Pmnrtweed IB 130 90 60 40 Hprouts 15 120 90 00 40 I'urslane, or "pus-ley" "pus-ley" 15 120 90 00 40 Pokeweed sprouts. . IB 120 90 60 40 Marsh mailROld.... 18 120 90 60 40 Milkweed Itemler sprouts noil young- leaves) 15 120 90 80 40 Soft Fruits and Herrlea. Apricots 1-2 16 13 10 6 Ilia. liLerrles 16 12 10 8 ' Hlueherrlea 16 12 10 6 Sherries is 12 10 6 L'urrants 16 II 10 B Dewbeirles ci 1-' 10 8 IY.;s 1-2 II 12 10 8 : i. 1-2 in 10 6 l!niM .4 II 12 10 5 j 11a. klets riles II 12 lo 5 1-2 lii 12 10 8 ! Plum II 12 10 8 1 rrtei 18 11 10 G Strawberries U II 10 I1 fruits 1-2 12 ! 6 4 l'i iris without sugar strap.. 10 so 12 10 liar. I I 'nil is. Apples !' M 12 8 6 i Teara l'i 20 12 8 6 Quinces l'ii V) 12 8 Wluilfill apples pie tllllngi 12 10 8 6 Quarti led apples (salad) 12 10 8 II Whole apples, pured and cored M M 8 sppts sirup 15 10 S 6 Irult Juices 15 10 I 6 Preserves, after prep- arnt'oa and tilling . 20 IS 10 .. Meals t'neooked. Poultry and game. i ito 120 60 r f in 1111 120 M r, beef IM IM IM CO Prepared You- ; Meats. Spring frys 90 00 40 3") I .-led meals 9" M 40 30 1: iked meats M M 30 Riewi d meats 00 00 40 3u Roast i: e it- . .. . M 00 40 M Prepared stature ?; Wild game no H 40 M Tow Is Oil M 4" H 1 ... ki rsls M (' 40 M Pried in. ms M 00 40 30 1 .1 111. ats f) GO 40 30 I '' M i' floast mi .ta id ui iu to V UIlmIl. !iJtee mL v ( JL. I W Ji jJ Sfef .. " ! Tray of Packed Jars Ready to Be Placed in Homemade Water-Bash Out- fit Aluminum Pressure Cooker Also Shown. i ' as - essssatss . ' : ' , , . '' , ' , Homemade Hot Wster Bath Sterilizing Outfit, Showing Satisfactory Type of Wooden False Bottom. Msh I 180 160 ISO 90 Shellfish 6 190 160 120 to Camp Rations. No. 1 90 60 80 40 No. 2 90 60 60 80 No. S 90 60 80 40 Soups. Cream of tomato koiip K 30 II 10 All o I h t r soup combination and soup stock 90 78 80 48 Time schedule jrlven is bused upon the nno-o,uurt pack and upon fresh-picked fresh-picked products. When processing fruits In steam-pressure steam-pressure runners, not over five pounds of steam pressurV should be used. When processing vegetables nnd meats do not use over llfteen pounds of pressure. After processing, remove the container-. Tighten the tops of Jars immediately immediate-ly and Maud the containers upside down In .1 cool place, being COrofUl that HO draft strikes the hot Jars. WutCh tr leakage and screw cover, down tighter When necessary. Store In a cool, dry place, mil exposed to freeslng temperature. Use bund labels for can'-, being careful care-ful not to let the glue get on the can Itself as It mny cause rust. I'rom time I" time, especially In '. ;' hot weather, examine Jars atld cam?, making certain that there are no leaks, i swellings or other signs of fermentation. fermenta-tion. There will be no spoilage If the ui- reciiotis are followed implicitly and the containers are sealed up tight. Fruits which are pul up with heavy sirups can be kept under cork and paraffin seal. Save ail wide-necked hot-tie. hot-tie. glasses nnd bus tot putting up fruit -s. Vegetables, meats, and Ash, however. cannot be kept safely unless 1 1 1 1 are hermetically sealed. Reserve regular jars for products thai cannot be packed In Other ways. As tliei a be --onie dilliculty in Securing can- and jar-, dry or keep In other ways everything thai need not be canned. 1 1 labeling should he done with n 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 tn damp climates It Is sometimes some-times customary 10 lacquer the outside ot the can before It Is labeled. The luhel, If the product Is Inlended for sale inu-t contain the net weight In pounds and ounces und the pucker's name and address. In packing frutl and vegetables. It Is necessary to surround them with brine, sirup or water, but under the terms of ihe fedora! law governing the InterStatS shipment of canned goods, no more of this lUjuor Is allowed than Is actually necessary to cover the contents con-tents alter as full a pack as possible is made. With tomatoes no water whatever what-ever should he added nnd no tomato juice should be added In excess of the-IttOUttt the-IttOUttt In the tomatoes canned. Add Sugar snd Salt. i In addition to the liquor, u mixture of sugar and salt adds greatly to the flavor of such products as toiuutoes, peas, Limn beans and corn. The mixture mix-ture recommended hy the government specialists In canning Is composed of one-third salt and two-thirds sugar. Two level teaspoonfuls of this are placed In a No. 3 can and one teaspoon-ftil teaspoon-ftil iu a No. 2 can. For beans, okru, cauliflower, etc.. n brine containing UV4 itinces of salt to a gallon of wnter Is used. For asparagus u heavier brine, four ounces to a gallon of water, Is needed. In order to conserve the supply of tin cans. It Is strongly urged that all products intended for home use should lie put up, whenever possible, in glass. The hermetic type of Jar, however, Is imt a suitable OUS for intermittent processing, for which the best type Is a iOSStop Jar with wire clamps. The stomps should be raised at the begin nine of each processing to allow for expansion, 1 C.asuaeTJI resMSlXJauBeflaL-i M t 1 '. I v. A F -. IrHaV -JasuBUBuausuauauauasiBuWBssw f , " '' am f feMu R Sealing a Packed and Sterilized Glass Jar. |