Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-09-16

New Pointers in Canning

September finds the housewife with the small fruits and berries
well out of the way and the real labor of preserving thu bulk OF tn
summers bounty confronting her.
Miss Kate Monnel. graduate lecturer on home science and a recog-
nized national authority IN culinary affairs gives the following point
es to readers of this column whose efforts sin canning have not always
been successful.
What causes my fruit to fermentg why do my vegetables spoil
in the Jars? re questions 1 am constantly asked" says Miss Monnen.
1.-The secret of canning and preserving lies in complete sterilization.
The water, the air. all fruit n vegetables everything IS tenn
with bacteria. These germs are the cause of decay, and 1t Is only nc-
essary to exclude them to have food keep in perfect condition IN
definitely.
THE first requisite is a good jar; glass is most satisfactory. for
tin ID more n less soluble In tn juices OF FRUITS n vesetaoles I'VE
tin cans that are lacquered on the inside n open % this objection.
Perhaps the ordinary screw top jar is the in most common Use
run, 70" the breakage Is greater than when a better grace Il ia Is
used, and the tops furnish excellent harborng places or germs, which
makes sterilization difficult. The screw top lids must De purchased
fresh almost every year.
"rhe best jar by actual test is one with a rubber ring and a glass
top lid held in place by a simple rubber ring. There are several brands
of these the market and they are low in price.
"a supply of jars does cost something. but this should be charged
floods most often spoil after sterilization because of defective rub
bers. 1t is poor economy to buy cheap rubbers and they must never
with good lars ht-htHng lids and new rubbers there is no ra-
10 why the most delcately-favored vegetables like okra, lima beans.
asparagus and corn, may not be 'canned successfully in the home
kitchen.
THE first step is in the selection and preparation of the articles to
be canned. Never attempt to can vegetables that have matured MOI
those thai have commenced to decay. Generally young vegetables are
better in flavor and superior in texture to the older ones. Especially
is this true of those mentioned above.
Corn is considered one of the difficult vegetables to can, but this
is a wrong impression. Cut the corn from the ars with a sharp knife,
pack the jar full, add salt to taste. A teaspoonful is usually suhh-
cient. FLY the jar to the brm with cold water. Put the rubber ring
on then the lid, but do not fasten the lid tightly.
Put as many jars in the boiler steamer, Gamer or oven as the re-
ceptacle will hold, leaving space between them. Add water to cover
the bottom of the steamer or boiler and keep 1t boiling for a n hour.
return them to the boiler, again loosen the lids and cook for two hours
longer, when sterilization will be complete. If, after a few days, the
contents of the jars show signs of deterioration they may be placed
again in the Gamer and be sterihzed again.
"string beans, okra, peas, asparagus tips, succotash, lima beans
are all canned in the same way a corn. Thorough cooking in ster-
iized jars is the whole secret.
After the jars have been sterized and tested keep them lin a dark
place, al the sunlight will discolor the vegetables"