Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-07-20
halps About Canning.

hh0eRo ShSSss
By the closed boiler method OF can
ming. fruits are placed In tho cans IN 2
raw state and covered with syrups Oh
varying proportions Of sugar and WAFER
vegetables are either blanched or scaid'
cd. dipped in cold water, packed In jars,
and covered with boiling water 70
which salt 10 added. Tho cans are tnen
partially sealed and sterillzed. One
level teaspoonful of salt to the quart u
the general rule followed, but 2 hstie
more or less may be used according W
taste. A..
The work may be done in one OF the
various makes Of commercial, portable
Gamers found on the market, In wash
boiler with false bottom and tight hitting
cover. or q deep kettle, pail, can, or otn'
ar recsptacle fitted with cover and raise
bottom. Be sure to provide false bot
tom as the cans are likely to burst II
placed upon the bottom of the boiler
Most commercial Gamers and boilers
With tight fitting covers use only small
amount of water, but when the cover IL
not tight or an open boiler IL used, the
cans Of fruit or vegetables should oe
completely submerged, allowing tne
water to come we'll up above the talies'
can. Have the water boiling and intro
duce cans gradually to prevent bursting
Begin counting time when the cans art
put into the boiling water.
Below 10 q table furnished oy the
United States Department OF Agriculture
sho ring the length of time to scaid OF
blspch the various fruits and vegetables
Blanch peas, beans, ETC., 3 minutes.
Blanch corn on cob to Is minutes.
Blanch pumpkin, squash, mangoe'
about 8 minutes.
Blanch okrs, cabbage, sweet potatoes
3 minutes.
Blanch asparagus. spinach, kale, etc.
g to 5 minutes.
Blanch rhubarb, beet tops, etc., l tt
8 minutes.
Blanch or scald beets, carrots, turnips
ETC., 4 minutes.
Scald tomatoes, plums, pears, etc,
to 2 minutes.
Scald peaches, apricots / to Q minutes
Notes: Cook greens, cabbage, chard
from 10 to Is minutes before packing t
reduce bulk. After blsnching vegetable
plunge in cold water and pack quickly
II fruits and vegetables are packed II
ontainers In a systematic way, large
amount can be put In q given space, ant
the product will keep In better condition
In packing, tip the can on the side ant
slide tomatoes, peaches, etc., down care
fully and pack 10 place. To make tn
pack solid jar the container with tn
palm OF the hand. Cut asparagus to b
the cans and pack half of the heads NJ
and half down. The pieces cut OH ma,
be canned separately. 10 packing
apples, pieces of rhubarb, etc., turn tn
can on the side, pack around the edge o
the bottom row until pieces begin to fal
in toward the center, then pack the cen
ter. Repeat for the other rows.
With following examples and BY care
full attention to the directions given ii
this article, the following may be can
ned:
Grade for ripeness, size and quality
Scald to loosen skins. Dip In cold water
remove skins; pack whole. Fill wit
tomatoes only and add one level tea
spoonful salt to each quart. Place rut
Der and partially seal cover. (Cap an
tip tins.) Consult time table. Remov
| jars, tighten covers, and invert to cool.
CARROTS, PARsNIPs, SWEET PoTAToE
/ Scald, from / 10 minutes, in boilin
water. Plunge in cold water. Remov
skins; pack whole or sliced; add boiliD
water and level teaspoonful salt to eac
quart. Partially seal cover. (Cap an
tip tins), Etc.
SWEET CORN
Of the cob. Blanch 10 to 10 minute'
according to ripeness, size and FRESHNESS!
plunge In cold water; cut from col
Pack and I'll jars with boiling wate
adding level teaspoonful salt to eac
pint. Partially seal cover, etc.
i wINDFALL APPLES
For pie filling. Peel and core. Slice
scald one minute in boiling waite
plunge in cold water. Pack In glass
tin, and add about teacupful OF no
thin syrup to each quart. Partially sea
covers, etc.