Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-07-29
LET THE BOYS AND
GIRLS DO CANNING
Government Expert Gives Most In.
teresting Talk on Preserving to
Omaha Women.
WAS AT Y. M. c. A. LAST NIGHT

That a mere man could teach them
a thing or two about the purely fem
mime art Of canning vegetables was
fully conceded by large number of
women at the Saratoga school yester1
day morning, when George e. Farrell,
government expert, gave demon
stration of the work. This demon
stration is the finishing touch to the
local Garden clubs summer contest,
under the supervision of Z. z. Dale.
Another demonstration was given at
CASTELAR, school at 8 o'clock, and the
last one was held last night at
o'clock at the Young Mems Chris
tian association.
Let tho boys and girls do the canning"
advocates Mr.. Farrell. opening up a wide
vista OF thought 70 the many mothers
present so many OF you women banker
TO do social service work. Instead OF that,
take four or five boys and girls, direct
their energies towards raising a garden
during the summer and then show them
how 20 can their fruits and vegetables.
You VIII be doing zeal service then" he
said.
There are 5000 vacant acres in the
city Of Omaha. On these there could he
raised enough garden produce TO feed the
whole city.
Must Have Greens.
You can't live on meat potatoes and
bread. You must have greens. This coun-
try consumes more meat than any other
IN the world. That's why we also con.
sumo more patent medicines than any
other country"
The women gave careful attention while
the government expert skIllfuily cut,
pared and sheiled ami dexteriousiv nan.
died Jars, covers and spoons with never
miEhap. Only when the eover Of n
glass jar which had been Immersed IN
boiling water cracked Just as ginss
covers have n habit o. cracking for the
ordinary housewife. did they feel that he,
too. was human.
Printed government recipes for canning
fruit and vegetables may b. secured from
T. p. Dale. II was announced.
Canning Directions.
Following are Mr. Farrelrs directions
for canning;
l. Plunge vegetables IN boiling water,
then immense I'm cold water This
loosens the skin and sets the color; makes
II firm and takes out Objectionable acid.
Remove skins and stems, put directly
into jars with teaspoonful OF salt to quart
jar. then fasten top.
SteFtliSe Jars in larger receptacle.
This lie the process;
a. Have at least three-fourths of an
inch space under Jars for water 20
circulate.
b. Have water covering jars at
least one inch.
c. Count time only after water be-
gins to Jump.
d. Remove Jars when time is up and
tighten.
Put away where light will not de-
stroy color. II canned In glass.
Timely Canning Hints by Farrell.
Eighty per cent OF failures In canning
are due to defective covers.
Water boils In Omaha al 210 degrees.
Boiling water IL necessary 20 kill the
spores In fruit or vegetables.
Fruit and vegetables should be canned
when fresh. II over twenty-four hours
Old II " four times as hard TO can.
Jars need not be boiled n clean.
Don't slice things to be canned; can
whole.
II you cut into the top OF a Mason far.
throw II away Il has outlived It's use.
Paraffin should be applied TO covers
not later than twenty minutes.
To keep the color In beets. can whole
and leave on tho tail For bleaching,
leave one inch OF stem.
In pouring boiling water into glass lars
avoid q draft The jar will crack. You
can immeree the jar In warm watsr to
temper e.
Don't use tops second time. Buy new
ones.
Use the best rubbers Boil three minutes
TO set nd OF the rubber taste.
Don't use a fireless cooker for canning.
It's below sterilixing point.
Don't pack spinach. cherries. strAwber-
ries, rhuberb. pumpkin and squash IN or
binary tin cans unless they are laoauered
or otherwise prepared.
Glass Jars ara not more sanitary than
TIN. They only last longer.
Ptomaine poisoning has nothing 70 do
with tin.
Well sterilised fruit need not be ksrt
In the cellar.
Good syrup recipe; Three parts II suRar
20 two parts Of water. by actual measure.
Boil TN clear.
To open Jar invert in warm water.
Else use patent devices
Most difficult vegetables 10 can are
peas. beans corn and asparagus. They
are high IN protein and Low In acid.