The Lakeland evening telegram. (Lakeland, Fla.) 1911-1922, 1915-06-22

| DiohSh tHc tips on1y TWO or tnree
minutes.
4. Packing.-The Federal laws
require the cans to be filled as full
of food as is practicable for process
ing and to contain only enough liq-
nor to fill the spaces and cover the
contents. Weigh a sufficient number
of cans before and after filing to
obtain an accurate idea of average
net weight. On account of expan-
sion in processing, corn can be
packed less full than other vegeta-
bles. These instructions do not
cover the canning of corn for mar
ket. Mark cans with pencil or knife
to show contents. Plan in advance
and work rapidly. Let one person
do packing and aother attend to the
weighing. Do not allow filled cans
to stand before adding liquor and
exhausting. To do so will injure
the product.
| ,. Adding brine, strip, or water.
AFTER adding to within IA inch of
top. shake can gently to displace all
air within the can. Now clean and
wipe the groove around the opening.
| Slip on cap and weigh before seal
| ing to be sure of having required
| weight.
6. Fluxing and capping.-Apply
| the fluX carefully around the groove,
allowing none of it to enter the can.
Use small brush, cord, or little
mop made by tying piece of clean
white cloth around the end of a
small stick. The fiux is used to make
| the solder adhere to the tin. Apply
the clean, hot Gaping steel, holding
the cap in place with the center rod;
while you lower the STEEL turn it
steadily until the solder flows Hold
the rod firmly and lift the steel with
sudden twist to swing the melted
solder around the groove evenly.
z. Exhausting. SPlace the cans in
trays and lower into boiling water to
within inch of the top to drive the
air out of the cans. Let them stay
the shortst tim possible to drive out
the air. Ordinarily three minutes
is enough, and the temperature need
not again reach boiling before cans
are taken out. Frequently, exhaust
ing is done at 1870 degrees Fahren-
heit EXhausting is necessary. If
omitted, the air left in the can ex-
pands, causing it to bulge The can
may not resume normal shape again,
or if it does and is exposed to
warmer temperature, it may again
expand. giving the appearance of a
, swell" This will prevent sale not
only of that can but may also cut off
future orders. Furthermore, the
presence of air may cause the tin to
dissolve more readily and enter into
the food. Exhausting is required
where the All Brand label is used.
8. Tipping.-Close the small hole
ia IVY VI Suh GA
hausting. Apply flux as for Gaping,
and use a little wire solder. Hold
the solder with left hand near the
hole and barely touch the hot cop
per to it so that only bead will
drop and cover the hole. This makes
a neat tip.
Drnnnocsrr Do;1
which have been exhausted and tip
ped to sterilize the contents. Have
the water boiling vigorously when
the cans go in. Lower cans slowly
under the water and look out for
any showers of bubbles from a can.
This shows that it leaks at the point
from which the bubbles come and
! must be taken out and resoldered.
Begin counting time when the water
first boils after immersing the cans.
Keep it boiling constantly. In in
termittent processing the vegetable
is processed for one hour on each of
three successive days. The time is
sometimes reduced to two days with
very young string beans and some
other more easily sterilized vegeta.
Ibles. 1t is not possible to give you
! the shortest time which may be used
safely because of the varying condi-
| tions.
| 10. Cooling.-Cool all canned
products as quickly as possible to
stop the cooking, which breaks down
the fruit and Injuries the flavor and
color. Plunge cans into very cold
water Immediately, especially when
processing intermittently. Never
stack cans close together until en-
tirely cold.
| II. Labeling.-After to 10
days. or Immediately before selling,
label all cans. Place the sealed end
down so that the opposite end will
appear at the top when placed on
the shelf. Use rather dry paste,
and put it only on the label at the
end SO that no paste will touch the
tin. II paste touches the can it may
cause rust. Where damp climate
causes cans to rust easily, the out
side of can may be lacquered before
being labeled. Club members may
use the "4-H Brand" label only on
first -class goods. They must nut net