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Show Lynn Says Successful Cannng: It is easy to do the right thing with foods to be put up in cans if you know the principles and follow directions. Follow the slogan, "two hours from garden to kettle." Use only fresh, firm, ripe rather than overripe over-ripe produce. Wash all foods carefully before attempting any preparation. Check jars, rubbers if used, and caps along with equipment before be-fore you start canning. Work at the range as much as possible to save time between steps. Have sterile jars on one side of range, fill them from kettle on stove (or from colander near stove, if using us-ing fruit which is not pre-cooked), and place immediately in water bath or pressure cooker or oven. Jars should be washed in a pan of soapy suds and scalded, inverted in-verted on a clean towel until used. |