The Houma courier. (Houma, La.) 1878-1939, 1910-06-11

Decn competed the cans OF JARS
must be made absolutely tight.
The 'p%rocessing' mentioned above
consists III placing the jars or cans
of vegetables or fruit, after the lat
ter have been packed in sterillzed,
ho' containers and covered with
boiling liquid, in hot water or in
steam for a certain length Of time
before they are finally sealed pre-
]paratory to cooling off and putting
away. This time varies from twelve
minutes to two hours for different
kinds of vegetables and fruits where
the Jars are steriliZcd in q hot
with a bottom or tray to keep the
jars from coming into direct cOntact
with the metal over the fire, and to
facilitate putting them in and out.
Where they can be sterilized in a
steam cooker, or under slight pres
sure, much less time is required.
There is not space here to give
iten4ized data On these points for the
several dozen products which can be
put up. If you want the most au-
lthentic information regarding them
write to the Department of Agricul-
ture at Washington, d. c., Di ision
of Publication, for Farmers Bulletin
S39. There is no special reason why
it should be called a farmers bull
letin' except that it comes in that
class of the departments publica-
tions. 1t is for every housewife in
city and town, as we'll as in the coun-
try, who wants to make her table
expenses a little less than they were
last winter. Also SEMI .. 3urpee &
Co., Philadelphia, for their boCh on
Best Ways to Cook Vegetables, re-
questing at the same time a list OF
their free publications on garden and
food topics.
While drying vegetables" has been
in use for a great many years-Was, |
in fact, used more years ago than i,
has been lately-a new method of |
drying has just been developed |
which will be particularly useful to
those living in cities and small |
where there is little space for
the string of canned goods, but
WherI electricity Is aTaflable.
This new method Of drying is, in
brief, simply this: You u up or
slice you vegetables or fruits in
small pieces so that they will
dry out readily. Place them in thin
bakers in open trays stalked one
above the other and placed before
an electric fan, W ich is kept run
ming until they dry out! Nothing
to it, But it seems to answer the
purpose most admirably. If the
market is flooded with string beans.
can get a bushel Of them and
blow all the water you can out of.|
them at a cost Of tn to twenty cent
for electricity. In the winter YOU out
the water into them again by let
ting them soak overnight, and ',
fresh string beans. Il
Some things, like bans, are
"blanched" before drying by being
lowered into boiling water or placed
in steam for a few minutes before
drying. They should be dried unit!
no water can be pressed out Of a
freshly broken piece--that is. until
tough and leathery; but not until
crisp and brittle To be sure Of get
them evenly dried, md suff:-
GENTLY dried, each BATCH of dried
should be mixed and con
G~itioned' by pouring it from one
contalner into another two or .hr q
times during the first few days after
Ii too moist it can be put
and dried out more. The dried
products should be kept from the
light after drying, as otherwise ev
lose their color. For full particu-
lars and detailed directions for this
method Of drying send to Wash
'ngton for Farmers Bulletin No.