Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1911-08-04

There is no good reason why sarce
quantities of fruits and vegetables
should not be canned on the AVERAGE
farm There is a surplus produced IN
nearly ever garden. but IL is difficult 10
kepe the product in good condition be-
cause CT the high temperature prevail
Inc. Theoretically, two crops year
80 always be grown. and hence there
should be an abundance OF fresh veseta-
bles at practically all seasons OF the
year As q matter OF fact. severe
freeze or a drought period often mars
the best laid plans. and as result.
there Is a dearth OF food products 81
one or more seasons during the year.
This aeprfves the farmer and his family
OF the benefits derived from the use OF
an abundance Of vegetables in the dali
IL diet or forces him TO purchase can
ned goods at high prices BY taking
a little forethought IL Is easily possible
to can the surplus available and thus
have q uniform supply Of these desira-
BILE dafnties at all seasons OF the year
As the season is now az hand when
the canning of vegetables in particular
can be pursued TO the best advantage,
few suggestions relative to this subject
viii no doubt be OF interest 10 our reda-
ers. OF course, IL Is not necessary that
the canned products be reserved solely
for the family use, as there Is good
demand for them, and when surplus
accumulates, IL can often be disposed OF
10 good advantage. Canning is not
difficult process. and the girls of the
family should be encouraged to under
take the work BY doing so thousands
OF them might make for themselves q
nice little income which Nigh. enable
them TO take trip or 10 purchase new
clothes. as their fancy dictates Nearly
every girl is seeking an opportunity TO
make some money. and this affords one
Of the best with which the writer is ac-
uuainted az this time.
In undertaking to can fruits and veg
etables. the first and most important
rule to learn is that cleanliness and
complete sterilization are the screts OF
success A small canning factory may
be operated in any kitchen or on. any
farm, and In fact. hundreds OF such fac
tories are operated every year. the fruit
being put up mostly in glass jars.
though sometimes tin cans. because OF
their cheapness. are substituted for the
glass For home purposes IL Is probably
more desirable TO use glass than tni..
though the initial cost is much greater.
Fruit put I'D in glass is much more at
tractfve in appearance and viii proba-
bly, sell at enough advance in price to
paw for the increased cost OF the con-
fainer. No matter which be used, IL is
necessary that they be Immaculate as 10
cleanliness; that they be thoroughly
sterilized. and the cans in particular free
from rust and defects OF any character.
Cans that are dirty. greasy or rusty
viii not preserve the material put in
them nor will they have sufficiently
attractive appearance to sell well. IL rs
equally important that clean new rub
bers be used on the glass jars and that
the tops fit very tightly
E-sT
keep are destroyed by what are called
bacteria These are minute forms OF life
occurring everywhere in untold num-
hers. they are found in the air we
breathe. and in the water and food.
when they obtain a foothold in a can of
fruif OF vegetables they spoil IL BY pro-
ducing fermentation Bacteria increase
with surprising rapidity. and hence IL the
products have not been properly put up,
Il Is not surprising 20 find the cans
bursting open. OF evidences OF fermenta-
tion taking place in a few days An
forms OF bacteria are killed by complete
sterilization and this Is an important
and essential matter TO bear in mind.
The secret. therefore. Is 90 sterilize the
Jars and the product and seal IL up
tightly when in this condition Complete
sterilization may be effected in one Of
several ways. The bacteria themselves
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ing water. but the spores which CORES
pond 10 the seed OF an ordinary plant re-
slst much higher temperatures for a
longer period OF time In a large factory
the cans are sterilized by subjecting them
TO steam under pressure. This process
can not be well followed in the average
kitchen where the open kettle method Is
employed To insure complete steriliza-
ton t. is necessary that the heating
process be repeated on two or three con-
secufive days. BY this method any bac-
terra or spores which escape the first
day viii probably be destroyed on the
second day.
The next matter to consider is the ne
cesslty Of selecting the fruits or veg
etables to be canned with skill and care.