The Nevada County picayune., 1916-01-06
III. SOME RULES FOR CANNING
By Miss Emma Archer, in Charge Girls Club Work for Arkansas.

By Miss Emma Archer, Tn CharSe
 Girls Club Work for Arkansas.
 The first step in canning is sterili, zation. 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 it Is green ones.
 Preparing Fruits and Vegetables Tor 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 Fcalded.
 Blanching: Blanching consists of plunging the vegetable or fruit into boiling water for a short tune. Use wire basket or cheese cloth square for 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 a clearer liquor. It also shrinks the fruit or vegetable and makes it moro 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 If blanched for an instant in water be, low boiling (about 1S0 degrees FD lowering peaches into it for l5 sec onds. The same blanch will make the hard varieties of pears pack beg ter and give them 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 frmer. Frequently it is well to put the vege- table into cold water for an instant after blauching to make more crisp. In blanching asparagus, tie a few stalks in each bundle, lower bundle m to water, tips up, blanching the lower ends one or two minutes before lm mersing the tips Blanch the tips on. ly two or three minutes.
 Packing The Federal laws require the cans to be filled as fu.l of food as Is practicable for processing and 10 contain only enough liquor to fll the spaces and cover the contents. Weigh sufficient number of cans before and after filllng to obtain an accurate idea of average net weight On account of expansion In processing, corn can be packed less full than other vese- tables. These instructions do not Mark cans with pencil or knife se show contents. Plan in advance and work rapidly Lot one psrsoo do packing and another stteGd so the weighing Do not allow hiied cans Id stand before adding liquor and sx. hausttnE.
 Seasoning: Adding brine, syrup oI water After adding ts with x inca of top, shake can gently to displacs 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 whied the air can pass out. When exhaust ing tin cans the opening in the top of tho cap is loft open for the came purpose
 Processing: After pIacing jars in tho hot water the time is not kept un. 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 srs fastened tight immediately upon re moyal from the boiling water
 Labelling; After eight to ten days or imm sdiately before selling, label all cans Place the sealed end down SO that the opposite end will appear at the top when placed on the shelf Use rather dry paste. and put k only on the label at the end so that no paste will touch the tin. Labs! all glass jars about one-half inch from rbA b0ttOm Of the far
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