The Richfield recorder. (Richfield, Idaho) 1909-1931, 1915-07-22
r. I'll. MUSSER GIVES
RECIPES FOR CANNING
Valuable Information For Canning the
Various Fruits and Vegetables

X. ii. MuSSef, VINO is working Tor the
state of Idaho with headquarters al
Gooding in the interest of the boys ane
girls clubs, while lecturing in Rich
field at the Chautauqua, handed us the
following receipts for canning the va
rious fruits and vegetables. These re-
ceipts are all tested and if carefully
followed will eliminate much of your
canning trouble.
Recipe for canning soft fruits such
as Strawberries, blackberries, dew
berries, sweet cherries, blue berries,
peaches, apricots, etc. Can same day
fruit is picked. Grade and wrinse the
fruit by pouring water over it through
a strainer. Hull, seed and stone. Pack
Immediately in glass jars or tin cans.
Add boiling syrup of IS per cent dem
sity. (thin) Place the rubber and top
in place Partially tighten. (Cap and
tip tin cans.) Sterilize in hot water
bath outfit 16 minutes. Remove.
Tighten covers. Invert to cool and test
joints. Wrap glass jar in paper to
prevent bleaching. Then store.
Recipe for canning sour berry fruits
such as currants, gooseberries, cram
berries and sour cherries. Can same
Gay as picked. Stem, hull and clean.
Blanch in hot water one minute. Re-
move and dip quickly in cold water.
Add hot syrup of 2S per cent density
until full. Place rubber and cap in
place. Seal partially, not tight. (Cap
and tip tin cans.) Sterilize in hot
water bath outfit 16 minutes. Remove
jars. Tighten covers. Invert to cool
and test joints. Wrap in paper and
store.
Recipe for canning hard fruits such
as apples, pears, ounces. Grade,
blanch IL minutes, and plunge quick
ly in cold water. Core, pit or remove
skins, if necessary. Pack whole,
quartered or slice as desired. Add
boiling hot syrup of from Is to 2S per
cent density. (medium thin.) Place
rubber and tops in place. Partially
seal, but not tight. (Cap and tip tin
cans. Sterilize in hot water bath out
fit 20 minutes. Remove jars. Tighten
tops and invert to test joints and cool.
Wrap in paper, store.
Recipe for canning vegetable green's.
Prepare the same day picked Sort
and clean, blanch in a vessel with a
little water under a false bottom or
regular steamer Is or 20 minutes. Re
move. Plunge quickly in cold water.
cut in convenient lengths. Place tight
n a jar or container and season to
aste Add little Clipped beef, olive
Ill, etc Add hot water to fill crevices
md add a level teaspoonful of salt to
zach quart. If using glass jars place
'ubber and top in position. Partially
zeal. If using tin cans cap and tip
Sterilize 80 minutes in hot
water bath outfit. Remove from can
Ter. Tighten covers. Invert to cool
md test joints. Wrap in paper and
tore.
Recipe for canning root and tuber
vegetables such as carrots. parsnips,
'eets, turnips sweet potatoes, etc.
trade for size, color and degree of
ipeness. Wash thoroughly. Use veg
table brush Scald in boiling hot wat
T sufficiently to loosen skin. Cool
uiclkly in cold water. Scrape or pare
o remove skin. Pack whole, or cut IN
ections or cubes as desired by home
r market standard. Add boiling hot !
yater and a level teaspoonful of salt
0 each quart. Place rubber and top |
4 position. Partially SEAL but not ,
Ight. (Cap and tip tin cans.) Steri-
ze 80 minutes in hot water bath !
utfit.
Recipe for canning tomatoes and
orn. Grade for size, ripeness and |
olor. Scald in hot water enough to
,osen skin. Plunge quickly in cold
-ater. Remove. Core and skin. Pack
hole. Fill container with the whole
,matoes only. Add one level teas
oonful of salt to each quart. Place
lbber and cap in position. Partial
? seal, but not tight (Cap and tip
n cans.) Sterilize in hot water bath
utfit % minutes. Remove jars.
tighten covers. Invert to cool and
,st joints. Wrap jars in paper to
revent bleaching and store.
Recipe for canning sweet corn on
,e cob. Can corn same day picked
emove husks. silks and grade for
re. Blanch on the cob to Is min
tes. Plunge quickly in cold water
ack ears, alternately butts and tips