Daily capital journal. (Salem, Oregon) 1903-1919, 1915-09-30
INDIAN LASS|ES TELL
CROWDS HOW TO CAN
BY LATEST METHODS
Chemawa Girls Give Demon
stratiOn In Old Pavilion
To Housewives

The work Of the Chemawa girls can
ming club is attracting favorable atten-
tion in the old pavilion at the state
fair grounds. The domestic science
department of the Indian Training
school, for the past two years has given
| special attention to the latest process
es in canning, and the regular canning
club of Chemawa has been brought in.
to favorable notice by the prizes won
/ in competition with Salem, Rosedale
and the Thurston canning clubs of Lane
/ county
AS representatives of the Chemawa
club the following girls have been dem
onstrating their methods each day:
Alice Kelley, Leona John, Marion Me-
Clusky, Mary Lester and Julia Mills.
Tuesday the work of demonstration
was taken up with canning tomatoes,
by what is known as the cold pack
process. The girls have put up several
hundred cans this year, and those on
display showed the canned goods to
be preserved in perfect form.
Practical demonstrations of the cold
pack process were gwen Wednesday
with beets, while Thursday, the day
was taken up with demonstration of
the proper method of canning chicken
by the cold pack process.
Last year the Chemawa girls were
in competition with Salem canning
clubs, one from Rosedale and the
Thurston club from Lane county but
this year the work Is being done only
by the girls from Chemawa. Under
the direction of county agriculturist
l.. j. Chaplin, in cooperation with the
superintendent at Chemawa, the girls
have been working all summer, and so
much interest has been taken in this
practical work that at present the class
numbers 1853.
As this cold pack process of canning
is of special interest to every woman,
the booth has been crowded every day
with interested spectators, asking ques-
tions and learning every detail of the
work.
In canning pears, the girls worked as
follows; After peeling and quartering
the pears, they weie packed tight in
an economy jar, filled with boiling
/ syrup, two parts of sugar and one part
water. After dipping the lids in cold
water they were tnen placed on the
jars and clamped. The jars were then
| placed i'll a pressure cooker and brought
to pressure of five pounds for fifteen
minutes Where thu years are full
ripe, they are left in the pressure
cooker but ten minutes. The pressure
is then let down and the jars taken out
and cooled. Where there is no pres.
sure cooker any boiler may be used,
only much longer time is required.
Time tables covering the canning of
! fruits and meats may be secured of
county agriculturist l.. ]. Chaplin, or
by writing the Oregon Agricultural
College at Corvallis. The same process
should be followed in the canning of
apples, peaches and other soft fruits.
The tomatoes canned by the girls
were almost perfect in shape and had
tn appearance of fresh fruit. In this
work the process was as follows: The
tomatoes were sealded to loosen the
skins, then dipped in cold water TO
set the color. After peeling, they were
packed solid in the economy Jars, and
one teaspoouful of salt water added to
each quart. The lids and clamp are
again carefully cooled before placing
ON the jars. They are then cooked for
fifteen minutes under five pound
pressure. That this process is the right
one for canning is SHOWN by the sam.
I pies now ON display in the canninn
booth. In the tougher and harder veg'
etables, a pressure of ten pounds is
maintained.
With the tougher or harder vegeta.
b3les like beets, after being scalded and
dipped in cold water, they are packed
in the jars for 40 minutes under a ten
pound pressure.
1t should be remembered that where
the pressure cooker is not available
all this can be done with an ordinary
boiler only about three or four times
as long is required for the boiling.