The sun., 1916-09-10
CANNING RECIPES
FROM UNCLE SAM
Official Advice on Means to Cut
Down Cost Of Living and Add
Zest to Home Fare

natural state In the glass Jars or con-
tainers. To the fruits hot syrup is
applied to the vcgcta bles and greens
hot water and n little salt are added.
Then the sterilization is done in the
jars and containers after they are
partly or entirely sealed. This makes
IT. practically impossible for the bac-
terra or spores to enter the lars after
the product has once been carefully
sterilized or cooked. ny the cold pack
process all food products. including
fruits. vegetables and meats. can he
successfully sterilizcd in u single
period with hut one handling Of the
product In and out Of the cannery."
Applying science to canning. the De-
partment has divided tho fruits into
four distinct groups soft. sour. hard
and citrus. Here are sample rccipcs
under the different classes which will
probably be OF interest to all house
wives:
l. Soft fruits. such as strawbcrric-.
blackberries. dewberries, sweet che
RES, blueberries. peaches and apricots
Recipe-Can the same day fruit il
picked. II possible. Pour over IL water
through n straner 10 rinse it, Gull.
seed or stem as required. Pack iinmc-
diately In glass Jars or tin cans. Add
boiling hot syrup of IS per cent. dem
sity. thin. This syrup is made from
one pound and two ounces of sugar to
three quarts Of watcr. Place the rub
her and top OF the jar in place; partly
tighten. Put the jars or cans into a
hot water bath and sterilizc for sin
teen minutes. Remove the Jars tighten
covers. 1nvert tho Jars to cool and at
the same time to test the tightness Of
the joints. Wrap the glass Jars In
paper to prevent contents bleaching.
The recipe for sour berry fruits. such
az currants. gooseberres. cranbcrries
and sour cherries follows:
Can the same day as picked. Shell,
hull and clean. Blanch in hot water
one minute. Remove and dip quickly
in cold water, Pack berries closely IN
container. Add hot syrup IS per cent
density '2k pounds OF sugar to 4
quarts water) until full. Place rub
bers and caps in place. Seal partly or
! II cans are used instead of jars cap
and tip them. Sterilize in hot water
bath outfit sixteen minutes in water
seal outfit twelve: In fivc pound steam
pressure outfit ten minutes: in alumi
mum pressure cooker under fifteen
pounds steam pressure live minutes.
Follow other general directions as
/ above.
/ For hard fruits. such as apples, it Is
recommended that they he blanched
1i2 minutes and then plunged quickly
into cold water. Core. pit. remove skin
| If necessary. Pack whole. quartcred
81 sliced as desired. Adj boiling he:
syrup of from IS to oS per cent. den
sity. Proceed as in other recipes.
The canning OF citrus fruits. such A.
whole oranges, Is rather unusual, but
il can be followed at certain seasons
with advantage, as II saves surplus and
by-products. First the skins and the
surface white fibre are removed. The
frui, il blanched In boiling water for
li2 minutes and then dipped quickly IN
cold water. The time for sterilization,
in the hot water bath Is IL minutes.
In such compass as this all the reci-
pcs for cooking vegetables cannot BE-
given There H. on exhibition at the
Teachers College a remarkable display
Of vegetables preserved BY the cold
pack process In tars of glass which is
- revelation.