The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1914-08-01
SURE METHODS OF
CANNING TO CHECK
WASTE OF Spelling
Cook Vegetables Three Sue
cessive Days to Kill All
Germs and Insure Good
Results.

Many housewives like to take a day
or two for the express purpose Of
looking over their supplies before the
fruits or vegetables are on hand. II
the market is at some distance the
spices. sugar. vinegar, etc. should be
collected and arranged 50 that time
Will not be lost on the eventful day
or else the work will be done in an I'M.
satisfactory manner.
The stock of cans is to be looked
over and sorted. The old screw-top va
riety should be set aside for sub
stances that do not spoil easily, such
as pickles, preserves and canned
fruits that contain great proportion
of acid
For vegetables such as corn or
beans the cans that close with a
spring or on which the cap Is held in
place by the pressure Of the air, have
been found the most successful. In
all cases the lids and rubbers of the
vacuum jars should be new. If bottles
are to be used for relishes they should
have new corks. In short all mater
ials should be provided and convent
emily arranged.
Keep Kitchen Clean.
The kitchen itself should receive
some attention on the day when the
be cleaned and thoroughly busted to
rid the room Of as many germs as pos
sible. This point was very we'll
brought out In a paper read by Mrs.
Eliason at a meeting of the Women's
Auxiliary of the Farmers Institute at
Centerville. All the work places should
be wiped off and all utensils washed.
A large kettle of scalding hot water
kept close at hand at all times will
save time and steps.
To insure good results in the can
ming of vegetables they must be Sc
lected with care. Wilted or half-spoil-
ed material will not can to advantage.
Young vegetables that are quickly
grown will usually have better fla
vor than those grown under less IA
vOrable circumstances. Corn loses
part of it's sugar when it stands too
long Asparagus should be cut just the
length to All the jars and be put in
with the tips up. Young, tender red
beets are the best for canning because
the mature beet is stringy and woody.
Green beans should be gathered when
the pods are about three-fOurths
grown. Lima beans lose in flavor as
soon as the bulls are removed and,
for this reason, should be canned
very soon after Smelling. Young and
tender peas should be chosen. For
spinach, the crisp leaves which have
grown quickly should be selected and
washed thoroughly to remove sand
and grit.
High Temperature Needed.
The reason why vegetables are more
difficult to keep than fruits is that
the spelling is due to bacteria rather
than to yeasts and mOlds. To destroy
these germs, together with their
spores, longer heating or a higher
temperature is required. There are
three methods that have the sanction
of housewives and scientists alike.
One Of these methods is called pro-
longed heating. The vegetables are
heated from four to six hours In an
open kettle or in the cans. This meth.
cd has two objections. In pouring
from the kettle to the jar the food is
exposed to the ever present germ. Pro-
longed heating I'm jars overcomes this
difficulty but impairs the flavor and is
q long tiresome process.
Another method is heating under
pressure, that is, heating for a short
time in a higher temperature than
boiling This requires a special can
ner and is the method used by com
mercial Gamers. A small canning
outfit Of this type could be used to ad-
vantage on many farms and dollars
and cents made out of the otherwise
wasted vegetables.
Best Home Method.
The best home method is that of
boiling the material three successive
days. The prepared vegetables are
put in the jars which are then filled
with water to which has been added
q teaspoonful of salt to each quart
Of water. Do not add salt to peas or
beans as these vegetables contain pro-
tein and it is hardened by salt making
tough vegetables. Place the lids on