The Richfield recorder. (Richfield, Idaho) 1909-1931, 1915-07-22

IN One-nan gallOn jars or SallOn tlr
cans. Pour over boiling hot water
and add a teaspoonful of salt to each
gallon. Place rubber and tops in po-
sition. Seal partially but not tight
(Cap and tip tin cans) Sterilize in
hot water bath outfit 1S0 minutes. Re-
move jars Tighten covers. Invert to
cool and test joints. Wrap jars in
paper and store When sweet corn
is taken from the jar for table use,
remove ears as soon as jar is opened.
Heat corn. slightly buttered in steam
er. Do not allow ears to stand in
water or to be boiled in water the
second time.
Recipe for canning sweet corn cut
from cob. Can same day as picked.
Remove husk and silks. Blanch on
cob in boiling water to Is minutes.
Plunge quickly in cold water Cut
the corn from the cob with a thin,
sharp bladed knife. Pack corn in jar
tightly until full. Add level tea
spoonful of salt to each quart, and
sufficient hot water to fill Place rub
ber and tops in position. Partially
seal, but not tight. (Cap and tip tin
cans) Sterilize 1S0 minutes in hot
water bath outfit Remove jars.
Tighten covers. Invert to cool and
test joints. Wrap in paper and store
Syrup of IS per cent density-About
1 part sugar to parts water.
Syrup of 2S per cent density-About
part sugar to parts water.
California Syrup-About 2 parts
of water to 8 parts of sugar.
Baltimore Syrup-About 8 parts of
water to parts of sugar.
Recipe for canning other vegetables
such as lime beans. string beans. peas.
ol<ra, etc. Can same day picked. Hull
string and grade Blanch in boiling
water Pack in cold water until full.
Add boiling hot water to fill crevices.
Add one level teaspoonful of salt to
each quart. Place rubbers and tops
in position. Partially seal, but not
tight. (Cap and tip tin cans) Ster-
ilize in hot water bath outfit 120 min
utes. Remove jars. Tighten covers.
Invert to cool and test joints. Wrap
jars in paper and store.
Recipe for canning pie filings such
as pumpkin and squash. Cut in con-
venient sections. Core and remove
skin. Cook for thirty minutes to re-
duce to pulp. Pack in glass jars or
tin cans. Add one cup of sugar and
a teaspoonful of salt to each quart
Place rubber and tops in position.
SEAL but not tight. Sterilize
80 minutes in hot water bath outfit.
Remove Tighten covers. Invert to
cool and test joints. Wrap in paper
and store.
Recipe for canning special dishes.
(Fried canned and baked.) Cut
or squash in small uniform
;ize cubes. Blanch in boiling hot wat
n for ten minutes. Plunge immediate
Y in cold water. Pack in jars until
ull. Add boiling hot water and lev
i teaspoonful of salt to each quart.
Place rubbers in position, put on tops
,ut not tight. Sterilize for 60 minutes
n hot water bath outfit.
In the above methods of canning the
erm blanching refers to the prelimin-
Try heating of the product, which in
Iicates that its use is for much the
anne as scalding, yet scalding and
,lanching are two different terms
which are explained in the following:
Scalding-Three important reasons
or scalding fruit and vegetables are |
IS follows: First loosens the skin.
second eliminates Objectionable acids !
nd acrid flavors. Third unnecessary |
0 use exhaust period and starts flow
f the coloring matter which is later
hecked by the cold dip.
Blanching-Three reasons for
lanching are as follows:
First to eliminate Objectionable acids
nd acrid flavors. Second to reduce
he bulk of vegetable greens. Third
to use exhaust period and
ltermittent process.
Cold Dipping Reasons for using
old dip in canning;
First to harden the pulp under the
kin and thus permit the removal OF
ne skin without injury to the pulp
econd to coagulate the coloring mat
sr and make it harder to dissolve
uring the sterilizing process. Third
lalSes it easier to handle products in
acking.
BY following the above method of