The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1916-08-05
CAN IT AT HOME
Most Popular Indoor Pastime
in Kansas Now.
Expert Recipes Are Given Out
by Government.

Recent statistics go to prove that
home canning is the housewifes
most popular indoor pestime and is
becoming more and more popular as
the seasons go by
During the season of 1915 the can
ming statistics of one hundred Kansas
women were kept During the season
of 1915 they canned 1912 quarts of
fruit. In 1914 they canned only
about $500 quarts. In 1914 they
the close of 1915 they canned 5.6O1
quarts. OF fruit juices and syrups
they canned 400 quarts in 1914 and
sos quarts in 1915.
Canning Recipes.
Following are some of the best can
ming recipes from Kansas home can
ming experts
CD Soft fruits, such as blackberries,
dewberries, blueberries. peaches. april
cots, etc: Can the same day fruit is
picked. Grade and rinse the fruit by
pouring water over it through a
strainer. Gull, seed and stem. Tack
Immediately in glass jars or tin cans
Add boiling hot strip of Is per cent
density (thin). Place rubber and top
in place. Partially tighten. cap and
tip tin cans1 Sterilize in hot water
| odtil LOT 10 minutes, IN water
seal outfit 10 minutes; steam-pres-
| sure outfit under 8 pounds steam,
minutes; in aluminium pressure cook
er, with 10 pounds of steam. min
/ utes. Remove. Tighten covers. In
vert to cool and test joints. Wrap
! ing; then store.
CD Hard fruits, such as apples,
| pears, ounces, etc: Grade, blanch one
and a half minutes, and plunge quick
| iy in cold water. Core, pit and re-
move the skins, if necessary Pack
whole. quartered, or sliced. as desired.
Add boiling-hot strip of from Is to 20
| per cent density (medium thin}.
| Place rubbers and tops in position.
Partially tighten. (Cap and tip tin
cans.) Sterilize twenty minutes in hot
water bath outfit; twelve minutes in
water-seal outfit; eight minutes under
| five pounds steam in steam-pressure
| outfit; six minutes in aluminium pres
sure cooker under fifteen pounds
pressure. Remove jars. Tighten COW
ers and invert to cool and test joints.
Wrap glass jars in paper to prevent
bleaching, and store.
Corn on Cob.
The average citizen and his wife and
| family can enjoy the Kansas summer
time delicacy of corn on the cob"
months after the season, If his wife
will but follow this receipt: Can corn
| the same day picked Remove husks
silks, and grade for size. Blanch on
the cob in boiling water five to fif-
teen minutes. Plunge quickly in cold
water. Pack ears. alternating butts
and tips, in half-gallon glass jars or
| gallon tin cans Pour over boiling
hot water and add two level teaspoon
fuls of salt to each gallon. Place rub
/ bers on tops in position. Seal partial
| ly. but not tight. (Cap and tip tin
cans-) Sterilize in hot-water bath out
fit $50 minutes, one period: ninety
| minutes in water-seal outfit: sixty
minutes in steam pressure outfit I'M
| der five pounds steam; thirty-five
minutes in aluminium pressure cooker
under twenty pounds steam. Remove
jars. Tighten covers. Invert to cool
and test joints. Wrap glass jars with
paper. and store.
| Note-When sweet corn is taken
| from jar or tin can for table use. re-
move ears as soon as jar or can Is
opened. Heat corn, slightly buttered,
in steamer Do not allow ears to
stand in water or to be boiled in water
the second time.
Tomatoes-Grade for size, ripeness,
and color. Scald in hot water enough
| to loosen skins. Plunge quickly in
cold water. Remove. Core and skin.
Fill container with whole tomatoes
only. Add one level teaspoonful of
salt to each quart Place rubber and
cap in position. Partially seal, but not
tight. (Cap and tip tin cans.) Sterilize
% minutes in hot-water bath outfit;
| Is minutes in water-seal outfit; Is
minutes in steam-pressure outfit under
| pounds steam; 10 minutes in alumni
steam. Remove jars Tighten covers.
Invert to cool and test joints Wrap
jars in paper, and store.