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Show One-Period Cold-Pack Canning Is the Thing When Sugar Is i (Scarce and Time and Energy Are Precious. Says Uncle Sam A. ' 1 1 WASHINGTON. Jbne 21. Canning 'tltna Is here again. Strawberries are going, chsrrles are coming, and then straight' through the summer thor will be vegetables of all description, fruits that will yield IJuleec for Jslly making, fruits to pre-;erve pre-;erve and finally the golden peaches .of early fall rlpenins; to be canned whole, in halves, or mad Into mellow peach butter for winter mornings. j True, sugar la xcarce. lut the method of canning endorsed by the United States department of agriculture agricul-ture points a way around this dirficul-j ty. By the One-Period-Cold-Pack ' canning method fruits may be canned j vlthout sugur. Hot water instead of; syrup Is poured over the fruit In the can before sealing. Of couise If a housowlfo h.s plenty of sugar and want to use it. sirup is quite in order; -but It is not neceiftry j Ab.-olutc Accuracy. , The first requisite to succe-m with cold-pack cunning Is absolute accuracy. accu-racy. Then, according to government1 teachers of this method, one must carefully unlearn all the Icnaona of the old-time, more complicated canning can-ning syfctems. such as the "ojien kev-tle" kev-tle" method, and start with an open mind lo master the five simple steps of tne cold -pack method. ; Thre art? several variations 0 th eold-paek equipment for canning, including in-cluding hot water baths with home-, iiiude outfits, and steam pressure out-' fits. The steam pieMure outfits savej time, bui home-made equipment is1 quite as successful and calculated to appeal lo a majority of housewives by reason of lis economy. 1 V Wnsliboller J I'avorlte. A , homemade outilt may be. made of audi u receptacle as a washbollcr, a lurge tin pail, a hud pail, milk can or a metal washtub. Such 'a cunner must have a well-fitting cover and a faUe bottom or lining- platform 01. wood or metal. This talsc bottom is necessary both to support the tiult Jars and prevent them from coming I In direct contacl with heat, and also I to permit ft free circulation of water and steam around and under the Jars. In addition to the cauner, a housewife house-wife should have al hand several bowls and sharp knives for paring the 1 trult or preparing the vegetables; I wooden spoon for packing food into Juis. plenty of clean white cheesecloth and two largo kettles for tho blanching ;and cold-dipping process; a colander; u supply of new rubber rings for seal-Ins; seal-Ins; me jura; jurs b.crlllzcd and tem-peiect tem-peiect by heating in water and allowed to cool m the aunie water; quart measure; meas-ure; funnel; a clock. Fle Cold-I'ack Stops. The successive steps In this method are scalding or blanching, cold-dlp-plng. packing the food In jars, sterilizing, steri-lizing, and .sculing the Jars. The blanching process Is accom- ; Tlmc-Tablc fot-UJauciilng ami mtmi V Appier !-- 20 - VJ v V maokberrlc5 . IC $M&JLS" , f Jj ff-li n i I ltn.Mpbcrric-i " 10 f ffjbr y' lSrL 'pllshcd by putting the food, thorough-' ly cleaned, into a large piece of cheesecloth and InwiMing this into a ikettle of boiling waier, leaving It Immersed Im-mersed for the number ! minutes ;callcd for In thr canning Mr.ie sched-lule. sched-lule. The blunihiiig may be done by 'suspending the food lit cheesecloth above the boiling water in steam. This; 'process Is of groat importance, eliml-' nutlng objectionable acids, starting the. flow of coloring matter and reducing, the bulk of the food. j Shock Kills llacterln. ; When food Is blaunhud It must be j cold-dipped Immediately after. The j shock from boiling lo cold water kills '.certain destructive bacteria, "sets" Ihe coloring matter, and hurdens the pulp under the skin. The food in the , cheesecloth should be lifted directly' I from the boiling water and plunged1 into a ketth- of very' cold water. It bouid neer be allowed to stay 111 the old water, but remoed immediately immedi-ately and drained, preparatory to pac King. A wood-n spoon is bust for packing the food into jars, since it docs not injure the food as a sharp spoon might. When the Jars are packed full and pressed down, to Insure full Jars when finished, the Jars should bo filled with boiling water If the food Is a vegetable; and with sirup If it Is fruit. The scalded rubbers and covers cov-ers are then placed on the Jurs. but not sealed, lest tho air expanding when sealed should blow the rubber out or break tho Jar. No Delay Between Steps. Next comes the sterilizing. The Jars filled with food are placed on the false bottom of the wash boiler In boiling water' which should reach at least severul inches above the tops of the .Jurs Tlu must lie left in the boiling water the exact period of time Btatcd in the schedule for that particular food, and time should be counted from the second the water begins Jumping over the rotire surface. The covr should 1 hen be kept on tightly until 1 time to remove the Jars. ' When the sterilizing Is completed .the Jars should bo removed at onco 'sealed and tested for leaks by Inverting Invert-ing or lying on their sidea while cool-,Ing. cool-,Ing. : lSxperts In. this process emphasize In addition to the necessity for accu-1 accu-1 racy the fact that there must be no ! delay between the five stops. I From government bulletins and from various books prepared by tcach- ora of the cold-pack method, the ! housewife can find detailed recipes for eaeh foud she may wish to prepare in thix way. |