Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1906-09-13
FARMER AND PLANTER
CANNING vEeErAslES


A report from E. J. Watson, of the
Louisiana experiment station, giving
results secured at that station in the
canning OF fruits and vegetables with
a canning outfit costing but SO is
quite interesting. The one used at
the Louisiana station had capacity
OF 700 two-pound cans and 200 three
pound cans per day. II consisted. es-
eentially. Of specially crnstucted
galvanized Ircn toiler. made 10 at eth
e. No. or No. 8 kitchen stove. q
boiler. can tongs and soldering irons
The station ran two OF these outfits.
AMI the expense for labor and material
required 10 run them one day, In put
ting M coo twopound cans Of toma-
toes. exclusive Of the cost OF the fruit.
which vas grown by the station. was
Sal 40. These canned tomatoes were
sold for 20 cents per dozen. ora total
OF SIS for the lot. leaving a balance
OF Si3.so to pay for the tomatoes used
The details observed in the canning
OF tomatoes with this outfit Is thus
stated by the report:
In canning tomatoes the first step
Is to scald the fruit Just sufficient to
loosen the skin so that Il can be
slipped on. To do this we use a large
iron kettle, commonly callef a wash
pot The tomatoes are placed In q
cheap tin vessel holding about one
third Of a bushel. that has been
E..rr - n
dipped into the boiling water and al
lowed to remain about one minute. or
until the skin viii slip readily. The
fruit il then peeled. sliced and filled
directly into the empty cans. The
cans mast be well filsd fer good re-
suits. This finishes the first step
The filed cans are then passed to the
second stage OF the operation. The
top OF the cans are wiped dry with a
clean cloth. the cap placed on and sol
dered around the rim. the small hole
or vent in the center Of the cap being
left open Their We are ready for the
third step-that OF exhausting. expelE
ing the air out OF the cans. This Is
accomplished by submerging the cans
In the boiling water Gin the boilerl
about twothirds Of their length They
are held there until they come to .
boil. or for tomatoes. ten minutes.
They are then removed. the small
hole in the center of the top closed
with solder, and the cans are then
completely submerged in the boiling
water. or professor. 20 minutes. which
Is the fourth. and last. step in the op-
Grafton
Tomatoes, string beans. asparagus.
ries. blackberries. raspberries. peaches.
pears. plums. cherries. applies. figs.
etc. can be successfully canned in a
Somewhat similar manner Corn and
peas can not be ssuccessfully preserved
by this method unless the cans are
prccessed-boilinx. etc.-for three and
one-half to four hours. But even then
there will be many losses from swelled
and spoiled cans. A busheI Of toma-
toes will yield about twelve three
pound cans of finished product Do
not try to figure up the comparative
cost OF the cans you can buy at the
store. When YOU can your tomatoes.
or other vegetables OF fruits. you knew
what is in the cans. When you buy
canned tomatoes or other pro,Slc,s 8.
you know only by hearsay what the
cans notwithstanding to the best
Information, a fair. II not generous.
proportion OF hurtful personalities.
poisonous coal tar, coloring matter.
and the like. Can the home pro<uct;
therefore plant enough Of the case to
insure a canned supply for the long
winter months.
Sell what crops you raise as tou
can. but what you cant sell, can"