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Show CAUTIONS TO HOME CANNERS BY O.H. BENSON (U. S. Department of Agricultural) Professor J. C. llogenson of tho extension division of the Utnh Agricultural Agri-cultural college Is In receipt of a special spe-cial set of home canning Instructions, prepared by O. II. Benson, of tho United States department of agriculture. agricul-ture. These Instructions should be followed very carefully by all homo canners if entire success is to bo insured. in-sured. They aro as follows. 1. The beginning home canning work, tako time to study fully the Instructions in Farmers' Bulletin 839, Home Canning by the One-Period Cold-Pack Method. Club members should use N R. circulars on homo canning work, or the special instructions instruc-tions In home canning sent out by tho state colleges of agriculture. Follow but one set of Instructions. If you combine two, It will lead you Into difficulties and cause tho loss of food products. 2. The instructions In Farmers' Bulletin 839 are based on the use of fresh, firm, sound, ripe products. When canning vegetables which bavo stood in the market place over 24 hours, increase the time of sterilization steriliza-tion as given In this bulletin about 20 per cent. 3. Do not begin canning largo amounts. First, try out a tew packs thoroughly and determine for yourself your-self whether you understand the Instructions In-structions and can follow them. 4. Use good rubbers. Most of tho rubbers which aro furnished with glass Jars will not stand the boiling required for the sterilization of veg etables In hot water, steam, or steam under pressure, and might better bo discarded and good rubbers procured. Description of good rubber rings Rubber rings for the average standard stand-ard pint and quart Jars, etc., should bo 5-16 of an Inch wide. They should be cut 12 to the Inch, that Is, 12 rubber rings placed one upon the other will measure one Inch In thickness. thick-ness. They shoald stand up under sterilization In boiling water or In stea munder pressure .for at least three hours without Injury to the rubber. Good rubbers will stretch and return promptly to place without changing tho inside diameter. They should be reasonably firm and able to stand abrupt bending without breakage. This description does not apply to rings of the special types of Jars on the market. 5. Reports during the past flvo years Indicate that 75 per cent of the spoilago of food products in homo canning ts due to the use of poor rubbers, old Mason tops, and defective defec-tive Joints, springs and caps. G. Success In homo canning by tho one-period cold-pack method de-jpends de-jpends upon a full understanding of tho entire process. Observo especially especi-ally that green vegetables should bo bleached In live steam, tubers, In hot water for not less than five minutes. Then dip them quickly in cold water. Pack at once In hot sterile Jars and add boiling water. All greens, pod vegetables, green peppers, etc., should bo bleached In live steam rather than water. Take time to pack all food products well Into hot glass Jars. A little salt or sugar should be added Immediately, rubbers and tops put In place, and the Jars partially sealed. These steps. If properly and quickly taken, have largely to do with the success of the method. Tho final success rests, of course, with tho sterilization. ster-ilization. Food products should be sterilized for n period given In Farmers' Farm-ers' Bulletin 839. Read carefully all Instructions with reference to the handling of pressure canners to avoid exhauslng of liquids, syrups, etc. When canning In territory with nn lUtltudo of over 1O0O feet, Increase the timo Riven In tho tables from fi to 10 per cent for tnch additional BOO feet In altitude. Do thLs with, ont fall, or some of the products will be lost. 7. In canning fruit the syrui should bo prepared In a separate ves sel and poured over the fresh fruit in the hot Jar. Some food product: with high acid content, like cherrle and pluniB, shrivel and shrink toe much If a heavy syrup Is used. 8. Tho flavor of sweet corn am peas canned for home use Is greatl; Improved by the addition of sugar In stead of salt. 9. In canning tomatoes be sure to scald until the skins crack, dip In cold water, then cut tho cores out, remove skins, and pack at onco into hot glass Jars. Use a wooden spoon tor packing purposes and pack carefully. care-fully. A well-ripened tomato may b placed at the top and pressed down to fill all crevices. Allow a level teaspoontul of salt to the quart. Wipe off the Joints before the rubber rings aro placed in position. Then place the place tho rubber rings and caps In position, partially tightening the tops, and sterilize. 10. "Flat sour," which develops In canned vegetables, especially with greens, asparagus, peas, and sweet corn, Is caused by Insufficient sterilization, steril-ization, by canning old, deteriorated food products, or by improper bleaching bleach-ing and cold-dipping. 11. Bleaching and cold dipping all vegetables before packing, it properly prop-erly dono, will not In nny way Injure the character and quality of tho product. prod-uct. On the other hand, It will remove re-move dirt and bacteria and materially material-ly aid In sterilizing process. These preliminary steps will also make It unnecessary In tin canning, to exhaust ex-haust tho products. |