The Oskaloosa herald. (Oskaloosa, Mahaska County, Iowa) 1885-1919, 1916-05-18
FARM CLUBS FOR
BOYS AND GIRLS
M.-THE CARE or APPLES.
LATEST CANNING HINTS.
Tprapared by United States department Of

Prepared by United States department Of
NfG6"h 3g1icuiture1 ."''A
S D sb6 eg sRtIiiIe to tFaRsf9frn the
bruised and windfaIl apples
into valuable and palatable
food product available for
home consumption throughout the en-
tire year as well as for the cOmmerS
cial market is a great advantage Wor-
thy OF consideration, as many boys and
girls have discovered. ST..
Besides the ordinary use Of apples
In making sauce, cider, cider vinegar
jesly, preserves, buffers and similar
products, bruised and windfall apples
may be used prOfitably by canning the
apples whole, sliced for pie filling or
quartered for fruit salads. Generally
speaking, windfall and bruised apples
may be divided into two grades. The
first includes whole, reasonably sound
fruit: the second, the worm eaten parts
or partially decayed and Injured fruit.
The injured or partly decayed parts
or those which are overripe of course
should not be canned.
Apples Canned Whole.
Apples which have been canned
whole find many uses. AS a breakfast
dish they are served with cream and
sugar. Baked, like fresh apples, they
are used for breakfast as well as for
other meals. ....
Apple salad is often served for lunch
and supper. Apples may also be used
rs a relish with roast pork.
They may be fried in the pork fat,
or the cores may be cooked with roast
pork to flavor it. The strip from APP
piles which are canned whole can be
used for pudding sauces or fruit drinks
and the apples used in making dump
lings. deep apple pie and other desserts
ia which whole apples are desirable.
Canning Whole, Reasonably Firm Ap.
piles. .r u.
The departments canning experts
recommend the following method for
canning whole, reasonably firm apples:
Wash and peel the apples; remove the
cores and blemishes Place the whole
apples in a wire basket or cloth sack
and blanch them by dipping in boiling
water for two minutes. Then remove
them and plunge the apples quickly
Into cold water. Pack the apples In
large glass jars, or gallon tin cans.
pouring over the product a hot. thin
siEup.
A thin strip is made by mixing sugar
and water and slowly boiling it until it
is of sufficient thickness 50 that it
WIN readily run from a spoon.
Place the rubber caps on top of the
jars and partially seal the cover. If
usine tin cans. cap and tip completely.
Place the jars or cans in homemade
or hot water bath outfit in which the
boiling water reaches the necks Of the
cans for twenty minutes.
Remove the Jars. tighten covers and
inyert to cool and test joints. The
time Of heating must be varied accord
ing to the ripeness and condition Of the
fruit, the aim being to steriliZe the
fruit perfectly and yet not change the
color or reduce the fruit to pulp or
sauce.
When firm and tart apples are to he
canned they should first be cored and
peeled and then treated the same as
explained above.
..,.. Simple Utensils.
Ordinarily the utensils needed for
making homemade canning outfit are
easily obtainable. Almost any large
receptacle which will hold water ana
which can be made fairly steam tight