The Brinkley argus., 1916-05-05
III. SOME RULES FOR CANNING.
By Miss Emma Archer, in Charge

Girls Club Work for Arkansas.
 The first step in canning is sterili' ration. All new glass jars, tops, rub bers, tin cans and caps should be boiled at least five minutes. Old glass jars should be boiled at least fifteen minutes. Never use old rubbers If old tops are corroded or battered out of shape new ones should be purchas- ed, but if the old ones are in perfect condition sterilize for fifteen minutes and they will be ready for use.
 Asserting Fruits and Vegetables: Fruits and vegetables should be as- sorted according to size, color and degree of ripeness Each variety of fruits and vegetables should be canned by itself It is no more profit able to can over-ripe fruits than 1t Is green ones.
 Preparing Fruits and Vegetables for the Can: All fruits and vegetables have to be prepared for the can first by a thorough washing. Those from which the skins are to be removed should be peeled or scalded.
 Blanching: Blanching consists of plunging the vegetable or fruit into bc:ling water for short time. Use wire basket or cheese cloth square tor this The blanch gives a more thor ough cleaning, removes the strong odor and flavor from certain kinds of vegetables, improves the texture and gives clearer liquor. It also shrinks the fruit or vegetable and makes 1t more flexible. A full pack is then more easily made. The time required for blanching varies with the state of maturity. Beans should be blanched until tender enough to bend without breaking Peaches will pack better IT blanched for an instant in water be- low boiling (about 180 degrees F.) lowering peaches into 1t for 15 sec onds The same blanch will make the hard varieties of pears pack bet' ter and give them a more transpar- ent appearance; and used for cher ries will prevent splitting and crack ing. Spraying fruit with cold water after blanching will make it firmer Frequently 1t is well to put the vege- table into cold water for an instant after blanching to make more crisp In blanching asparagus, tie a few stalks in each bundle, lower bundle ln- to water, tips up, blanching the lower ends one or two minutes before i'm mersing the tips. Blanch the tips on ly two or three minutes.
 Packing: The Federal laws require the cans to be filled as full of food as is practicable for processing and to contain only enough liquor to fill the spaces and cover the contents Weigh sufficient number of cans before and after filing to obtain an accurate idea Of average net weight. On account of expansion in processing, corn can be packed less full than other vege tables. These instructions do not cover the canning of corn for market. show contents. Plan in advance and work rapidly. Let one person oo packing and another attend to the weighing. Do not allow filled cans to stand before adding liquor and ex hausting.
 Seasoning: Adding brine, syrup or water. After adding to with 14 inch of top, shake can gently to displace all air within the can.
 Exhausting: After placing the rub Der on the tops of glass jars, the tops should be screwed on to the last turn thereby leaving a space through which the air can pass out When exhaust ing tin cans the opening in the top of the cap is left open for the same purpose.
 Processing: After p.aclng jars in the hot water the time is not kept uu til after the boiling is started The boiling should be kept up until the required length of time is up, whfcl differs, of course, with the fruits and vegetables The tops of the jars are fastened tight immediately upon re moval from the boiling water.
 Labeling: After eight to ten days. or immediately before selling, label all cans. Place the sealed end down 50 that the opposite end will appear at the top when placed on the shelf Use rather dry paste, and put 1t only on the label at the end so that no paste will touch the tin. Label all glass jars about one-half inch from che bottom of the jar.
 
 Ownership is great thing. Let the