The Lakeland evening telegram. (Lakeland, Fla.) 1911-1922, 1915-06-22
Proper Way To Can Fruits
And Vegetables According To
Rules OF Girls Canning Club

o CANNING IiuU McHpciS AZ eA~
South:
1t is important that you get ready
for the canning season by securing
in advance supplies such as jars,
cans with solder hemmed caps, can
ming outfit, etc., so that you will
allow nothing to go to waste. 1t is
also of the greatest Importance that
you study your instructions and fol-
low the advice of your county agent
carefully that your products may be
of fine quality. Club members must
follow these instructions for can
ming so that all products may be
uniform and of standard pack. Tack
these rules up by you as you work
and observe every one of them. Re-
member that the "4H-Brand" label
can be used only on the best and that
every can you pack must come up to
these standards if sold. By so doing
you can secure good market and
sustain your reputation for fine pro-
ducts.
The United States Food and Drugs
Act requires that foods in package
form which are shipped from one
State to another should have the
quantity of the contents plainly and
conspicuously marked. This applies
to canned fruits and vegetables, in
which case the net weight should be
stated in pounds and ounces. Many
States have similar requirements.
1t is illegal to sell a package con-
tanning less than the net weight
stated on the label.
The directions in this circular en-
able you not only to comply with
Federal regulations but also to pro-
duce the quality required for stand
ard club products.
Preparation for Canning in Tin
Making fux.-Put some CONNER
cial hydrochloric (muriatic) acid in
a glass or crockery vessel (not met
all, add strips of sheet zinc until no
more can be dissolved. To this add
an equal quantity of water Label
this "Flux" and use carefully.
When canning have one vessel "a
can will do with enough f1ux in it
to clean the tools Keep separately,
in a glass bottle, the quantity to be
used in sealing cans.
Cleaning and timing the steel and
copper.-It is Of first Importance to
have Gaping steel and tipping cop
per in good condition. These may
need to be rubbed with coarse sand
paper or on soft brick to smooth
them, or may have to be filed to take
the rust off. In the latter case care
must be taken to keep the edge Of
the steel true. But the Gaping
steel and tipping copper must be
kept timed or coated with solder to
make the solder flow evenly when
sealing. Have ready in can a
handful of sal ammoniac mixed with
few pieces of solder Heat the al
ready smoothed Gaping steel or tip-
ping copper until almost red hot, dip
into the flux, then into the sal
ammaniac and solder, turning it
about and rubbing until bright and
we'll coated with solder. Then dip
into the fiuX again.
Preparation of vegetaples.-1n Sc
curing a fine quality, much depends
upon having the vegetables or fruit
absolutely fresh, crisp and clean,
and kept cool. Have all surround
ings and utensils spotlessly clean,
and carry on all steps from begin
ming to end of any lot of canning as
rapidly as possible. A good slogan
is lone hour from the field to the
can" First have cans and lids
thoroughly washed and scalded. Sort
ond grade fruit, discarding all de-
fective ones, and use together those
of same size. Use only uniformly
we'll ripened products. In canning,
the flavor is retained only when
young, tender, quickly grown vege-
tables are used.
Steps Taken in Canning in Tin
l. Sorting and grading fruit or
vegetables, washing, peeling, etc.
2. Scalding, peeling. and coring
flor tomatoes) Put into trays and
lower into boiling water for one
minute. Remove at once to prevent
cooking. Plunge into cold water to
make the fruit firm and peel prompt
ly. In tomato peeling use a slender
pointed knife to cut out the core and
be careful not to cut into the seed
cells. Keep the tomatoes whole
when possible.
3. Blanching consists of plung-
ing the vegetables or fruit into boil
ing water for a short time. Use
wire basket or cheese cloth square
for this. The blanch gives a more
thorough cleaning, removes the
strong odor and flavor from certain
kinds of vegetables, improves the
texture and gives a clearer liquor.
Tt also shrinks the fruit or vegetable
and makes it more flexible. A full
pack is then more easily made. The
time required for blanching varies
with the state of maturity Reans