OCR Text |
Show CAUTIONS TO HOME CAM BY O.H.BENSON (U. S. Department of Agricultural) Professor J. C. Hogenson of tho extension division of the Utah Agricultural Agri-cultural college Is In receipt of a special spe-cial set of home canning Instructions, prepared by O. H. Benson, of tho United States department of agriculture. agricul-ture. These instructions should bo followed very carefully by all homo canners If entiro success Is to bo Insured. In-sured. They aro as follows. 1. The beginning homo canning work, take time to study fully the Instructions in Farmers' Bulletin 839, Home Canning by tho One-Period Cold-Pack Method. Club members should use X. 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 ono set of Instructions. If you combine two, It will lead you Into difficulties and cause the loss of food nroducts. 2. The Instructions In Farmers' Bulletin 839 are based on the use of fresh, firm, sound, ripe products. When canning vegetables which have stood In tho market place over 24 hours, Increase the time of sterilization steriliza-tion as given In this bullotln about 20 per cent. 3. Do not begin canning large amounts. First, try out a few packs thoroughly and determine for yourself your-self whether you understand tho Instructions In-structions and can follow them. 4. Use good rubbers. Most of tho rubbers which are furnished with glass jars will not stand the boiling required for the sterilization of vegetables veg-etables in hot water, steam, or steam under pressure, and might better be 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 bo cut 12 to the Inch, that Is, 12 rubber rings placed ono upon the other will measure one inch In thickness. thick-ness. They should 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 ablo 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 five years Indicate that 75 per cont of the spoilage, of food products in homo canning Ib due to the uso of poot rubbers, old Mason tops, and defec-. defec-. tlvo Joints, springs and caps. C. Snccess In homo canning lj I tho ono-perlod cold-pack method de I I ponds upon a full understanding ol tho entire process. Observe especl I ally that green vegetables should b 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 poppers, 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 a period given In Farmers' Farm-ers' Bulletin 839. Read carefully all Instructions with referenco to the handling of pressure canners to avoid oxhauslng of liquids, syrups, otc. When canning in territory with nn ultltiido of over IOOO feet, Increnso tho tlmo rI veil in tho tables from r to 10 per cent for tach additional 500 feet In altitude. Do thLs with-ont with-ont fall, or some of tho products will bo lost. 7. In canning fruit the syrup should bo prepared In a separate vessel ves-sel and poured over the fresh fruit. In the hot Jar. Some food products with high acid content, like cherries and plums, shrivel and shrink too much if a heavy syrup Is used. 8. Tho flavor of sweet corn and peas canned for home uso Is greatly Improved by the addition of sugar Instead 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 once Into hot glass jars. Use a wooden spoon for packing purposes and pack carefully. care-fully. A wcll-rlpened tomato may bo placed at the top and pressed down to till all crevices. Allow a level teaspoonful of salt to tho quart. Wipe off the Joints boforo the rubber rings aro placed in position. Then place tho placo the rubber rings and caps In position, partially tightening the tops, and sterilize. 10. "Flat Bour," which develops In canned vegetables, especially with greenB, 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 beforo packing, It prop- erly done, will not In any way Injure ' tho character and quality of the product. prod-uct. On the other hand, It will re-' re-' move dirt and bacteria and material- ly aid In sterilizing process. These ' preliminary steps will nlso mako It unnecessary In tin canning, to ex-1 ex-1 hnu8t tho products. |