Show LITTLE THINGS HAVE BIG POINT VALUE IN CANNING 71 1 1 I 1 0 2 75 AV P V Q X P 74 photo courtesy ball brothers co gladys kimbrough home service director for ball broth i ers company and editor of the famous blue book of home homa canning recipes recently expressed the opinion that most I 1 canning failures would be avoided if people could be made toi to understand that in canning things have big point value she also stated there is no short cut to successful home canning but careful planning ahead of time takes the drudgery out of the job careful attention to reliable instructions at the time of canning puts success into it to use proven quality jar select any style jar you like but be sure it is a home canning or fruit jar and that it is a nationally known brand there is no excuse for a slip up on this because the name of both jar and maker is into the side of all jars intended for home canning A sheet of instructions telling how to use them is packed with each dozen jars the instructions should be followed if this were not important there would be no instructions because printing and putting them in the cartons cost the manufacturer a lot of money jars caps and lids which have been used before should be examined carefully for nicks and cracks washed clean in warm soapy water rinsed and then boiled twenty or in more ore minutes and kept hot until needed and remember please jars should be ready and waiting for the food which is to be canned never never keep fruits and vegetables waiting for either jars or canner because bacteria and other organisms of spoilage overtake fruits and vegetables w when hen there is an unnecessary delay anywhere between garden or orchard and canner vegetables may look fresh after a night out of the garden but they no longer have strength to resist bac teria yeasts and moulds which cause them to spoil fruit which is taken from the tree and per hermitte permit mitte tei to ripen in storage may kee keep but v I 1 flavor wont be right pears pear are at a T exception to this rule they should be removed from the tree and ripened in a cool spot A countless number of apricots and peaches have been wasted because home canners understood that such fruit must be tree ripened if it is to have a good flavor after can 5 ning all tree grown fruit should be washed carefully through two waters 4 before its skin is broken it if not washed off chemicals used to keep insects away from the fruit may give an unnatural flavor to the canned product a flavor which some persons have confused with that or of rubber boil rubbers in soda another little point to remember some authorities advise that wartime jar rubbers be boiled twenty minutes in a solution made by di days solving a heaping teaspoon of bak a s soda in a pint of water fox for bac dozen rubbers ab bers to be treated the rubbers should be rinsed well be foie using when asked about this miss kimbrough stated that she had used no rubbers which needed such treatment but that boiling in soda could do no harm and might do some good if the rubbers seem to have an unusual amount of odor she cautioned against stretching rubbers to test them this rule also applies to prewar pre war rubbers it is false economy to use any rubber more than once |