The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1913-08-06
Tomato Club Notes
To Girls in Canning Clubs:


The most important work Of the
season is now at hand. Our girls can
not hope to make the reputation they
should have unless they take great
care In the canning. Follow the in
structions, especially about sterilizing
the cans. Be sure to put up good
sound fruit, with full pack. One
spoiled or short weight can sometimes
ruin not only the trade of the in
dividual but the trade Of the whole
club or county. A reputation for
purity, clealiness and good quality of
products is worth more than money,
because you can not buy it, you have
to make it. The marketing problem
Is difficult one. but we will soon
find ready market for a good pro-
duet. 1t is important that every can
to be sold, be weighed after pack
ing, to make sure of full weight.
Some things to be observed when
canning:
l. Keep water at q jumping boil
Do not allow fire to die down for an
instant while cans are in canner.
z. Keep cover on Gamer. Steam
plays a large part in cooking contents
OF cans
J. To scald place tomatoes in wire
| basket, plunge in boiling water for
one minute, then Immediately into
cold water. The skin will then slip
off easily. Do not peel more than you
can Immediately can.
4. Be careful TO remove hard part
of tomato at stem end with sharp
knife, but do not cut into seed cells
s. Use only red ripe tomatoes.
One green or lightly colored tomato
will ruin the grade of your whole
pack.
=. Put into your can as many whole
tomatoes, as possible. cutting only
when they are too large to slip in.
Fill to within 1-2 inch of the top,
pressing gently and shaking down
fruit to FIJI crevices.
z. Use no water. II properly
filled the juice will be sufficient.
8. The quality Of the grade Of
your pack depends on: 1st number of
whole tomatoes in cans; End color of
fruit. 3rd, weight; 4th, flavor.
9. The flavor is often injured by
letting peeled fruit stand too long be-
fore cooking.
10. Keep capping and tapping
your pack and we'll timed. If surfaces
Of either become dull and lose the
coat Of solder, clean thoroughly with
sandpaper, brick, or old file, before .
heating. and after heating moderately
plunge and rub in small amount Of
salammonac into which some solder
chips have been melted. This will
clean surfaces and the free solder will
readily adhere to both the irons. With
ordinary care of tools, a flux made by
following formula will be found to
give excellent results: "
To 12 pint commercial r'muriate
acid, add small strips OF sheet zine
until bubbling ceases, then add 3 |
table spoonfuls of salammoniac and /
IL pint Of water. Plunge irons
quickly before using.
IL. Weigh every can and see that .
1t does not fall below regulation .
weight.
No. 3, from 3S to 40 ozs.
No. 10, l pound, 4 ounces.
/ would like to give the following |
from DR.. Bradford Knapp's last let
ter:
Let me make an announcement in |
this letter that l think Is important. !
Your mothers have been greatly in
terested in this work. From now on let |
us consider every mother as an hon !
orary member Of the Girls Canning /
Club. How would it do to call the !
mothers cO-OperatOrs? We have been
trying to help the farmers in the
South to adopt new methods of farm .
ing. l believe you see how this girls
work is commencing to help the girls
and to help the homes. Would you
and your mothers be interested i'm /
an extension Of this work so as to in |