The Harrison times., 1916-03-04
~. SOME RULES FOR CANNING.
By Miss Emma Archer in Charge
Girls Club Work for Arkansas.

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. II
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 Tor 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. 1t is no more ma -,
able to can over-ripe fruitsrcsro =, !,
green ones. sN
Preparing Fruits = o,,.. 49,,
@ ,ne ni .i 80 Al fruits and vegetables
nhrsy 20 be prepared for the can first
10y 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
boiling water for short time. Use
wire basket or cheese cloth square for
this The blanch gives 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 It
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 bendawithout
breaking. Peaches will pack better II
blanched for an instant in water be-
low boiling (about $50 degrees FL
lowering peaches into 1t for ID Sec
onds. The same blanch will make
the hard varieties of pears pack bex
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 flrmev
Frequently it is well to put the vege.
table into cold water for an instant
after blanching to make more crisp.
In blanching asparagus, tie few
stalks in each bundle, lower bundle In
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
a 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
Mark cans with pencil or knife TO
show contents. Plan in advance and
work rapidly. Let one person 90
hacking and another attend 10 the
weighing. Do not allow filled cans n
stand before adding liquor and ex.
hausting,
Seasoning: Adding brine, syrup or
water. After adding to with Y race
of top, shake can gently to dispiscs
all air within the can.
Exhausting: After placing the rub
Der on the tops Of glass jars. the top'
should be screwed on to the last turn
thereby leaving a space through whics
the afr can pass out. When exhaust
ing tin cans the opening in the tor
of the cap is left open for the same
purpose.
Processing: After pacing Jars IL
the hot water the time is not kept un
iii after the boiling is started. TIT
boiling should be kept up unth The
required length Of time is up, whici
differs, of course, with the fruits anf
vegetables. The tops Of the jars are
fastened tight Immediately upon re
moval from the boiling water.
Labelling: After eight to ten days
or Immediately before selling. lahe
all cans. Place the sealed end dow
so that the opposite end will appeal
at the top when placed on the shelf
Use a rather dry paste. and put |
only on the label at the end 80 tina
no paste win touch the tin. Labe
all glass jars about one'half inch from
1 A. lA~