Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1916-07-28
ANOTHER CANNING LESSON.


states. ask about canning; four OF them
ask for personal replies by return mail.
Just now we are having protracted
meeting. God is certainly with us.
Fruit is to be taken care OF or lost.
Cabbages won't last even week longer
so pickles and crout must be started.
and. OF course, the chickens are here all
the time: so you see what a poor chance
there is for personal letters this week
But here are answers 10 all the Ques-
tons I know there are many who have
never even seen canning done. and they
do not know how 20 commence Gather
your vegetables early, wash carefully
and prepare them just you would for
that DAYS dinner. II you have a Gamer,
YOU are to be congratulated, for they
certainly are labor savers: and thank
your good fortune IL you can put your
stove in a shady place if you have an
oil stove. There are farmers who would
turn gray over the idea of an old pillow
and no modern farming tools. who ex-
pect three hot meals a day on the wood
stove
Everyone asks how TO bIanch vegeta-
bles. Place them in a vessel and cover
with boiling water. Remember that
merely hot water is quite different from
boiling water. Let them boil rapidly
three minutes. Naturally the vegeta-
bles lower the temperature at first. but
have your clock there and see that they
boil three minutes. Immediately drain
out OF that water and cover with cold
water. The vegetables are supposed TO
De clean. but this kills germs and. in the
case Of some vegetables. removes a gel
atinous substance that would ferment-
Where one is preparing to can corn to
any great extent it's well TO have this
liquid ready; and II the gardens have
suffered as ours has from rain. corn ard
Okla and beets viii be about all one can
put away.
The canning liquid is: Three pounds
OF salt, five pounds Of granulated sugar
and twenty gallons OF boiling water. or
for as smaller quantity one can use three
fourths OF a pound OF salt. one and a
quarter pounds Of sugar and FIVE gallons
OF water The sugar gives back a sweet
ness that the vegetables lose. the salt
preserves as well as iayors.
Beans OF all sorts are best blanched.
also okra. and TO peel tomatoes they
must be blanched.
Corn-Have II young and tender: DO
not cut too closely
Pack the cans full, settle by shaking.
and put in either salted water or the
liquid that I've given you the formula
for. Exhaust ten minutes. That means
r after you have put the corn in the
cans you solder on the caps. leaving a
little. air hole in the center Of the cap.
This IS 10 allow the air TO pass out;
4
and lower until they are three-Quarters
OF their height in the boiling water. Let
them stay until time OF exhaust is up.
Take out the corn and cook five hours.
The better way is to cook an hour a
day after the first day. when you cook
two hours
BY repeating every day you give the
toughest germ spores time to break
their husk and get cooked.
Tomatoes are put in the boiling water
for three minutes; let them be just
ripe, not soft. and they will not break
in the water. Fill your cans or Jars
without any additional liquid. just
Juice. or II you have none use the
formula
If you use Jars and a wash boiler
remember to put a rack made of four
boards or an old iron crate. or some
thing to let the cans be at least an inch
above the bottom of the pot. On that
rack put coarse white cloth; salt sacN
will do: and set your jars on that Let
the water come nearly to the tops. The
rubbers and tops must be on, but not
screwed tight or clamped. Let the
water be cold when you put your jars
IN. and gradually come to the boiling
point This is the same as the "ex-
haust' in using tins. Watch the clock
and when the times up press down your
clamps or screw your tops and pour on
two inches. Boil rapidly for forty-fve
minutes
Remember that cans or Jars must be
thoroughly clean. and you cannot do
that with the greasy old thing I've seen
IN some kitchens and heard called
dish cloth.
Peas are packed TO three-quarters of
an inch OF the top. filled with the can
ming liquid or clear water as you please,
beans full TO the top. and the liquid put
in TO NIL every crevice-
Okra-Gather none but tender pods.
Pack in salt water, exhaust ten min
Utes- Cook thirty-five minutes.
Peas.-Shell them, boil a few min
utes TO shrink. pack in cans or jars, fill
with liquid. or water. exhaust ten min
utes, cook an hour and three-quarters.
Sweet PotatOes--BOil until done. Cut
in blocks so as to pack better. do not
moisten them, exhaust five minutes,
cook half an hour.
Beats-wash carefully. Boil until
tender, slice and pack in the cans. fill
with the water that they were cooked
in. exhaust six minutes. Cook half an
hour
Corn and Tomatoes.-Select nice ten
der corn. cut from the cob and mix one
third corn 10 twO-thirds tomatoes Ex-
hsust ten minutes; cook one hour.
String Besns--Snap off the ends. and
best Boil ten minutes 10 soften them
. so that more can be put In a can, pack
tightly and fill with slightly salted wa
ter Exhaust ten minutes. cook one hour.
Squash--Gather the young, tender
squashes, boil until done, mash them,
and pack in number two cans, or pint
iars. Exhaust ten minutes, cook half
an hour.
Now come some fruits that all of US
hope TO get
Pears.-Peel. cut in halves or quarters
Cut out cores and any specks. pack in
the cans or jars Use two tablespoOnfuls
OF sugar 10 a quart can Fill UP with
water. Exhaust five minutes. Cook
them quarter Of an hour.
DamsOns.-Seed them. put N cans. fill
with water Exhaust five minutes, cook
fifteen
Figs.-Wash them. put in twO-pound
cans. or pint jars One tablespoonful
OF sugar TO each can. Fill up with wa
ter Exhaust seven minutes. Cook