Estancia news-herald. [volume] (Estancia, Torrance County, N.M.) 1912-19??, 1915-07-22
CANNING Of
VEGETABLES


Y farmers of the vicinity and thei
f wives were unable to attend tn
e demonstration given by Mis-
: Ross and Prof. Conway unde
. the auspices of County Agen
) Harwell assisted by the ladies O.
} the Womans Club on Tuesda!
, afternoon. However, about fif
teen ladies and goodly sprink
ling of men were present, ant
judging by the questions asked
, and attention given the demon,
strators, good will be the result
Samples of beets, string beans
carrots, caulifower, cherries and
peaches were on hand and these
were canned, showing both the
steam pressure and water-bath
processes. While Prof. Conway
prepared the articles, Miss Ross
explained each step, giving rea
sons for the same, and explained
the Gamers used. While the
steam pressure outfit is better in
that less time is required, Miss
Ross showed that a good Gamer
can be made from material found
in every home. The water bath
outfit she used was constructed
out of large lard pail, using a
lid from another pail, punched
full of holes, for a false bottom.
This false bottom is necessary in
order to keep the jars from rest
ing directly on the bottom of the
Gamer and being broken when
the water boils. In placing the
lid on the improvised Gamer a
cloth was first put over the top
and the lid put on over this MAX
ing it fit snugly.
The vegetables were prepared
by cleaning, then dipped in boil
ing water. In the matter of
beets and carrots these were
left in the boiling water some
ten minutes, to loosen the skins
that they might be removed
readily. The vegetables were
taken from the hot water and
plunged at once into cold water,
to assist in slipping the skins
and also to prevent discoloring.
After cutting into pieces of de-
sired sizes, the vegetables were
then packed into the jars as
firmly as possible. Mason glass
jars were used. The rubbers
were then put in place. Salt
was added at the rate of one
level teaspoonful to each quart
of vegetables. The jars were
then filled with boiling water.
The caps were then placed in po-
sition, but not screwed tight.
The jars were then placed in the
Gamers and boiled. After re-
naming the required length of
time, they were removed and the
caps screwed down tight.
With the water bath outfit the
jars were covered with water,
and the fruit was allowed to boil
for Is minutes. Vegetables
would need to be boiled a con-
siderably longer time in such AN
outfit.
In preparing the fruit, Miss
Ross used a syrup made of two
parts sugar and three of water,
which was brought to the boil
ing point before being poured
over the fruit in the jars.
With the steam pressure out
fit, only sufficient water was
placed in the Gamer to cover the
false bottom, on which the jars
were placed. The cover was
fitted and the boiling was con-
tinued for one hour, under five
pounds of steam. In both in
stances the time is to be counted
from the beginning of actual
boiling.
The finished product showed
the vegetables and fruit in per-
feet condition without having
been crushed or bruised in the
least, and retaining its natural
color. In fact the product was
so tempting that one of the men
who had watched the process.
declared that while he had not
understood all that had been
done, he believed he could under
stand sampling the product and
rendersan unbiased decision as
to its edibility.
Miss Ross distributed folders
containing recipes for canning
practically all fruits and vege-
/ ii .orn Inririrrr q nnnu