Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1915-05-25
CONSERVATION METHODS
THROUGH CANNING.
Demonstration Given In Town Hall by
Miss sPraaue and Mr.. Brundaae
From Storrs.

From Storrs.
Although disappointed over the non
arrival Of Miss Snyder of Washington,
D. c., who was unable to come here
Monday evening to give a canning
demonstration in the town hall I'M
der the auspices of the New London
County Improvement league yet the
the demonstration given by Miss NJ.
E. Sprague and G. A. Brundage, both
of the Connecticut Agricultural col
lege, whose services were secured to
take the place of Miss Snyder.
Miss Sprague and Mr.. Brundage
worked under difficulties as the great
er part of their demonstrating appar-
ratus did not arrive and SO they did
the best they could do under the cir
the various methods used in canning
were made very clear, however, and
the demonstration as a whole proved
interesting as well as valuable.
The meeting was called to order at
about SIS o'clock by E. C. Jewett of
the Improvement league, Mr.. Jewett
said that very few farmers, bankers
or business men realized fully the
economic changes now going on.
The fiscal year just closing will re-
veal astonishing facts regarding con-
ditions in this country he said. I'm
ports will show a decline of % per
cent. while the exports will show q
four fold increase. 1t behooves US,
one and all, to work along economic
lines. In closing he spoke of the
demonstrations being carried on by
the government in an effort to induce
people to join in the economic move
ment. He then introduced Miss
Sprague.
Miss Sprague told of the enormous
waste of fruits and vegetables in this
methods carried on in Europe. The
movement is net only a matter of
economy she said, but is also a matter
Of good health. We cannot keep our
health without fruits and vegetables.
During tn summer these products are
have only those products that can be
stored in the cellar. These varities
do not carry all the nutritives We
need. We get these nutritives from
fruits and succulent vegetables.
It is not a difficult matter to can.
said Miss Sprague, for canning may
be carried on a little at a time. 1t is
a matter of convenience to have
canned fruits and vegetables on hand,
especially when unexpected guests ar
rive for dinner. AS for the young
people it gives them a chance to
II4dlNO i1lOllSy. IL - Niu4NC POooANAC All
a boy or girl to have small piece
Of ground to raise tomatoes, for in
stance and to can them and dispose
of their canned goods at a profit. Miss
Sprague told of an IL year old girl
who canned at a cost Of 8 cents a can
and disposed of her goods at a. selling
price of Is cents can.
Miss Sprague then went on to tell
Of the methods used in canning differ
ent foods. The first step in canning
is to steriIize the product and can
thoroughly and the second step is to
seal the can tightly SO that no BAG
terra can get into the product Vege-
tables are blanched by dipping them
in Scalding water. The blanching re-
moves objectional acids and in the
case of greens, reduces bulk. Blapch-
ing loosens the skins of tomatoes,
pears, apples, eac., so that the skins
may be easily removed.
In cooking vegetables for canning
it is well never to put them into boil
ing water, but to steam them. II
cooked in boiling water the vegetable
loses much of it's nutritiVe value
which is thrown away with the water
1t is better to drink the water and
| throw away the vegetables cooked by
this process. After blanching. the
product should be plunged into cold
water. The blanching serves to bring
the color near the surface and the cold
v
The next move is to pack the pro-
duct into jars. Here Miss Sprague
showed how Strawberries are packed
into jars. (The stems in the case OF
pears and other fruits being turned
away from the sides so as to improve
the appearance of the fruit.)
The fruit should be packed in solid
but not solid enough to crush, and
the syrup then poured in. After the
Jars are filled the rubbers should be
put on and the covers partly sealed
| Then the jars are placed in the boil
necessary time. After removing the
jars from the boiler the sealing is
completed. The tops should never be
remover as this allows bacteria tC
enter and the product will not keep
| The Sars after being fully sealed are
then turned bottom upwards. This
| for two reasons: First, to discover il
there are any leaks; and second to al
low the syrup to become evenly dis
| tributed. After labelling, the jars
should be put in a cool place where
they should be kept until needed fol
| use.
Miss Sprague gave her audience sew,
eral pointers regarding the purchase
of jars and rubber rings.
Mr.. Brundage demonstrated the
| method of canning greens and ther
| showed how tin cans are sealed.
During the evening pamphlets is
sued by the United States Department
of Agriculture were distributed.
Regarding the use of tin cans on
of the pamphlets says:
The use of tin cans in the canning
of surplus fruits and vegetables II
entirely practical for the average
| farmer, trucker, and fruit grower. Tit
question of soldering and tipping th'
caps is a comparatively simple matter
A child, IL years of age or over, car
| readily learn to successfully seal a til
can. 1t requires a hand Gaping iron
and tipping copper, a little soldering
fiux, a small brush, sal ammoniac
and a little practice.
The use of tin cans for the canning
of surplus fruits and vegetables il
| important because of the ease witt
which these packs are handled II
transportation and storage.
When tin cans are used for the
| canning Of green vegetables, meats
| fish, oysters, ETC., it is highly desira-
able to use the lacquered or enameleC
cars This is not absolutely neceS,