Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1910-07-26
e. III I
HoUsEKEEPERs PRESERVE THIS


LETTER.
Dear Household:
notice that some OF the members are
giving their methods OF canning. When
you try mine. you will never use any 9TH
er. / am sure.
L use tin cans. They never freeze and
break. and will keep for years, II you
keep them in a cool. dry place. Then you
have the satisfaction OF knowing that
the fruit and vegetables are fresh and
clean. II Is quite a saving in the gro
Gerry bin, and IL one cares to do the
work there is a nice bit Of pin money to
Be made.
II you live near a town you can get
the cans there, otherwise, you will have
I 10 order them. You need a bottle OF can
ming fluid TO make the solder adhere TO
the cans. a small soldering iron. some
wire solder. though the bar or the seq
ment viii do.
The furnace depends upon the size OF
family. II you mean to can 200 or more
cans. I would make a furnace outdoors.
Make a wooden box large enough TO
hold Is or % cans. and more than twice
the depth Of two cans Get a piece
OF galvanized tin. nail In for the bot
tom and up the sides for eight inches.
4 place this over the furnace you have
built OF rock and mortar together. You
may use a round tin bath tub, an old
fashioned clothes boiler. anything with
a fat bottom.
~ A boiler. a tub or a dish pan may
be used upon the stove or on the ironing
erste-anything that Is deep enough TO
hold water enough TO cover the cans
Do not have the vegetables overripe.
nor the fruit green. See that the fruit
and vegetables are free from decay. and
that all Feelings and cores are off before
putting into the cans Tomatoes and all
fruits are canned raw. Beans are placed
in a bag. dropped into boiling water and
boiled ten minutes 20 shrink them You
may boil them in the furnace, or tubs.
but care must be taken to pour all the
water out: wash the tub and put in clean
water to use again. as this water would
stain the cans IL boiled In IT. Peas and
ORA are cooked until tender before put
ting IN cans
Boil ogra before cutting off the
stems as this prevents it from Nbeing
sticky.
Everything except tomatoes and corn .
and tomatoes. and corn. okra and tonla-
toes are canned with water. Everything
except the soup mixture Ccorn, toms-
toes, okra) are placed firmly In the cans
and packed slightly with a spoon, put In
oue-fourth teaspoon Of salt in can, then
nj with water. tablespoon OF sugar
iu each can OF fruit will improve the
flavor.
Care must be taken that nothing
touches the top OF the can around the
hole The cans Of corn and tomatoes,
and corn. okra and tomatoes should be
only three-fourths full. to allow the
corn TO swell: and in the proportion OF
one-fourth corn; and one-fourth corn,
and oue-eighth okra and the remainder
tomatoes The tomatoes are canned in
as large pieces as can go into the cans
without MASKING
I use two grades Of tomatoes. 1 Sc
lect the ripest and smoothest and. peel
with a knife. put them in cans and mark
them extra tomatoes" to be used on
table The other tomatoes can to stew
OF use in the soup mixture. This shouln
he cut I'd fine: the corn must be very
tender and never scrsped from the COD,
the okra cut in small pieces and used
raw. The whole should be mixed thor
opghIy with Ione-fourth teaspoon OF salt
10 the can
The corn and tomatoes are canned the
same as for the mixture. and Is excel
lent for Brunswick stew
The beans should be free from strings
and none but tender ones used snap
an small pieces before boiling; use one
eourth teaspoonful salt
The fruit must be ripe; I use two
rrades Of peaches: extra ones, to he
eaten with cream ana sugar. he OtneE |
ones can for pies
Wash out the groove, place tops on
the cans, brush around once or twice
with a mop dipped in the canning flu
"a. place the solder on and seal. Be |
sure the iron is hot. Put the cans three |
fourths deep in boiling water and eX-
haust according to directions below. |
Take out and stop the small hole in the |
center OF can, then place under boiling |
water and boil according to directions. |
For a small family I would use two |
pound cans; for a large family. three |
pound cans
All cans. vessels, wash-rags should be |
Thoroughly clean and entirely free OF
grease.
When canning for a small family can
on the stove and can as the fruit and |
vegetables get ripe. II canning for A
large family plant extra vegetables and
can out doors in a cool place.
Apples should be used the first win
ter after they are canned-other things
will keep for several years.
Some people are preJudiced against tin
cans. but II they are sealed properly
they will keep perfectly. The tin tops
used on glass cans will corrode and one
knows the risk Of getting slivers Of
glass, though I use glass to put away