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Show TO CAN FRUITS SUCCESSFULLY Adults and Children May Easily Profit By Methods Taught By the Depart- ment of Agriculture. 4. tv.irt h, nn rmpti presrnlng Jar In ..tir home next full. There m l m.m dlffl.ulo in securing cans ami preserving Jnrs I . 1,p',,r, ""gu'ar tight waling container for vegetabl-.. r.mfen- tinted suups, mv.iis and fish. 4 "in. ntrate prmlurla tlmt enrh Jsr or .-an lll hold as mu.h ! and hs llltlr water (Hwelbte. rot up Jnm Allies and pre-ervet. In gle pealml with irk or iir or puMfrin. Pa.k rmlt iMlees In ordinary Iwttle Iton't .an anything that enn tie kept jnst a ell drteil r In other 1 ini lr n and nmlnre I J ins bentw f.w winter ue. rr...ln.. in )r gnrden bits of enblstge. tt. hihI nwt .row J tli.il tl l. k.pt for the winter wIIImmH canning l'nlle.1 Mtsilee lie. piittinent 01 Agriculture. Tin Hun He. lal eVrvlee. WAHIHN'tJTO.V. I. l, June 3t lont l.t vshisHI,. mirpliH trult nnd eg. tables go in wale. Adulls nnd hlldr. n In a ver few hours, with tit -llr other Imme equipment than a washlmller and cans and jars, can preserve much valuable perishable food for next winter's use. Hueeutent v.getahje and fruits are Important to health the ear round. Hre that the table Is supplied. The simple one period coldpnek mitliuil descrlled b. that taught by the Pnlled Htatw. department of agriculture agri-culture for the hoi and irlrls of th canning clubs In the Northern nnd Western Htates. With this method thousands of ho nnd girls each sen-son sen-son put up at quantities of fruits and egelables. Al with this method practically err vrgetablo nnd fruit grown In this section can be canned. The wnshholtcr mithod described lielow I entirely effective. Those who desire may purchase homeslte water seal, steam prewture or pressure cooker canning outfits whleh save time and fuel. Prcllmliuir) Preparation. Provide n falsi bottom of wooden lattice work, cross piece of wood or coarse wire netting for your clean washbollcr or other large, d.ep Vessel Ves-sel to be used'for sterilising. Kill the eiwcl with clean wnt.r so that the boiling waler will cover the tops of the Jars or cans, Itegln heat-Ing heat-Ing the water so that It will be boiling boil-ing violently by the time the cm-talncrs cm-talncrs are packed. Hee that all cans or Jur are In good condition nnd absolutely clrnn. Kcnld them Ihoroughl) l's new rubber rings and scald them Just before putting put-ting them on the Jars. Ktarl with clean hands, clean uteu slls and clean, miund, fresh products In preparing fruits and vegetables. Throw nut all vegetables and fruits which are withered or unsound. Wash nut nil grit and dirt. If possible, use only frluls and vegetable picked the same day and never ran peas nnd earn picked more than five hours. Prepare fruit and large slied veg etables for blanching. II. move all spots from apples. PreHvre beans nnd green as for cooking II especially enrcful to remove re-move all foreign ptant from the greens. Itbtnch vegetables and all fruits except ex-cept lerrles by leaving them from three to five minutes In clean iKillIng The Colder the Heller. Itvmove the blanched products from the trolling wnter nnd ptungp them (pilckly Into cold water the colder the better. Take them out lm-medlttely lm-medlttely and let them drain. Don't let them soak In the cold vvuler. Prom this point on spent Is highly Important. Tho blanched vegetables and fruits, which are slightly warm, must not be allowed to remain out of the Jars n moment longer than Is nee. rosary Itemove skins when required, and as each article Is pared cut It up Into proiirr site 11 ml pack directly In to the clean, scalded cans or Jars. Pack as solid ns possible, being enrcful not to bruise or mash soft product. In the iw of fruit, fill the con tnluers at ne with boiling hot sirup. Ill the casi of vegetables, fill tho container with boiling hot water to which n little mil has bi-en lidded. Place scalded rubber ring on the glass Jars and screw down the tops. Heal tin cans comph-My. Watch them for leaks. As the preliminary trinliiii-iit has taken care of exnan slon II lo not necessary to exhaust the ran. To Merlllio Or Proo1". Put the Jars or cans 11 soon ns po. sflble Into boiling water In 11 wash, bolter or Into your canning device. Iet them procesa for the time specified speci-fied In the table, counting from the time the water begins to boll again, or the gauge nn the conning outfit register the proper pressurj-. Here Is it time table for the seald lug. blanching' and sterilizing of fruits nnd vegetables by tho one period coldpack method: Time schedule, given Is based upon O. t " !g Kl IMIODKCTM, If ?P 2 lilli i : 5 : ; g-n : T 51 . . a fruits of Ail I'liul Minutes. Minutes. Mlnuto. Minutes. Minute. Apricots 1 to 2 l 12 10 6 lllackbcrrles no 10 12 10 6 Illuebcrrlwi no 1C 12 10 B rhrrles (sweet .... no 16 13 10 B Dewberries no If 12 10 6 Orapea no 10 12 10 6 Peaches 1 to 2 1 1 1 R Plums no l 12 10 I llaspberrle no 1 1- 10 ' Hlraw berries no U 12 1 6 Citrus fruit 1 !i ! Cherries (sourf no 10 72 10 a Cranbcrrlea no 1C 12 10 6 Curranls no lu 12 10 s (Jooseberrle no 1 1- JO Ithutwrb (blanch before paring! 1 to 3 '? Apple 1H !0 ,s IW IH 12 . H KIkk fc. .. IS 40 30 25 20 Pineapple 10 30 26 25 II Quince 30 26 20 fipeclal Vegetablns and Comblnallniw Tomato. I t 3 J " Tomato.. uh.I mm ...T.2.C.10 90 75 0 46 Kggplant 3 4B s 10 Corn on cob or out off . . 5 110 90 80 46 Pumpkin 0 " " H..uaLi, B 90 B0 40 36 H'omtnV '. 7. .'. .. IJJJ o 40 Cabbage or sauerkraut. 5 0 76 no an mr.p:ragrusm.,':MHr.. .20 90 to l.rirssells sprouts .... J J20 90 50 36 Cauliflower J " lVniirr eras. 15 120 90 60 SB SI qter. 15 120 90 60 35 Hour ilMk 15 ;0 " " Hmartww.1 spr.wts .... 1J 20 90 60 SB Purslane or "puly" .. 15 130 0 60 35 okeueed .. .. .. .. 16 0 9 60 " .fndelbm. JJ J J " Marsh marigold 6 20 90 80 35 Wild mustard 16 120 90 60 35 Milkweed (young loave and tender sprouts .. 15 120 90 50 36 Pod Vegetable lleans (Lima or string) 5 120 90 0 40 .Z," 6 120 90 SO 40 Pens 6 S0 90 B0 40 Hoots and Tuber HertH .90 76 0 86 Carrots 76 0 36 Hweet potato C 90 76 0 JS Other roots and tuber as parsnips or turnips 6 90 76 Q 36 Roups, all kinds no 90 75 0 45 fihellfl.h 3 110 120 90 80 Poultry and gamn ... . 20 310' 110 160 0 i..,h 6 110 ll 160 90 Pork and bef 30 240 240 210 90 the one-quart mck nnd upon fresh picked products. When processing fruits In stcAitt pressure ennners, not over five twunds of steam pressure should bo used. When processing vegetables and meats do not uso over fifteen pounds of pressure. After processing. rc mora tho containers. Tighten the top of Jars Immediate, ly nnd stand the container upside down In n cool place, bring direful that no draft strike the hot Jars Watch for leakage and screw cover down tighter when necessary. Htore In n cool, dry place not cximsed to f reeling temperature. Ueo band labels for cnn. being careful not to let the glue gi t on the can Itself no ll ma) .-nuso rust. Prom time to time. epccbilty In very hot weather, ex.imlne Jar and cans, making certain that there are 'no leaks, swelling or other signs of I fermentation. I There will lie no Miltagc If the .11-'rcctliin .11-'rcctliin are followed Implicitly and the containers are scaled up tight. I'rnlts whleh are put up with heavy sirups can be kept under cork and paraffin seal. Have all wldrnrckcd bottles, glasses nnd Jar for putting up fruit. Vegetable, meat and fish, however, how-ever, enn not be kept safely utiles they are hermctlcalt) acalcd. Deserve regular Jar for products that enn not lie packed In other wn. A there may be some difficulty In securing enn nnd Jars, dry or keep In other way everything that need not bo canned. |