Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1916-09-28
CAN LEARN HOW TO CAN
Extension Service
lletin Explains Methods.
Copies of II being Distributed
Er the State--Miss Thayer on
Fruits. Etc. Miss Birds-
eye on Meats.

Bessie M. Thayer, who has been
housewives all over the state
can their fruits, berries ana
bles, has six pages of good advice
EN- in a bulletin 1900 copies OF
are now being distributed by the
tural extension service throughout
ate. In the same pamphlet Miss
Birdseye has two pages or more
canning of meats.
spelling of canned goods is due
growth of bacteria. yeasts and
F" SAYS Miss Thayer. And she
nends the use Of very thick
to prevent spelling by such means.
ization ia the secret of all success
ming" she concludes.
g are the methods which she rec
Ids:
ETHODS FOR FRUIT. ETC.
Frhe open kettle method is the name
when the material is cooked in
pen kettle and then transferred to
terilized Jars. This works fairly
or fruits, but bacteria and spores
Inter the material easily while it
ng transferred to the Jars; the
1t loses it's shape; the hot mixture
(icult to pack; and great care must
zen to sterilize all spoons. jars or
utensils used.
The intermittent method advocates
bling of the products in the cans
hour day on three successive
This method is absolutely safe, but
Wolves considerable work, and
esteful of time and fuel. In
method the material is packed
can and the can is then filled with
the rubber adjusted. the top half
and the whole boiled for an hour.
the cans are removed, and the
process repeated on two success
ays.
The cold water method may he
for very sour materials, like cram
and rhubarb. The product is
ID thoroughly. packed into the jar
he can filled to overfiowing with
cold water. Be sure all air bubbles
escaped.
re is tendency for rhubarb to
and in any case, the flavor is
what affected. The liquid In which
canned should be utilized, otherwise
bile mineral salts will be thrown
barb may he cut in squares ana
d into the jar so tightly that its
iuice provides enough liquid to ill
r This retains the ease of the cold
method and obviates loss OF
The cold pack method Of canning
les that the produce be packed in-
p Jar and sterilized in the can. The
filled with boiling water or syrup
1p adjusted and partially sealed ant
he can and its contents are steriliz
once If the can is not full afte,
"a ton. do not open to refill 1t q:
may enter the can.
The freless cooker is similar T.
small fruits like berries, plums, etc
the fruit into the sterilized jars
he Jars with hot syrup; adjust rub
nd top; seal completely. Place II
water in the fireless cooker kettle
with water, bring to a boil and lie
over night. Some persons thinl
method preserves the flavor anC
better than other methods.
bother variation Of this method il
tepare the cans as above, sealing
letely. Submerge in a wash boile
ling water: remove boiler from tn
cover tightly with numerous layer
PWspapers and cloth, and let stant
o twelve hours"
CANNING MEAT.
Birdseye recommends these meth
or canning meat:
Free the meat from the bone, an
in pieces of such a size that the
60 into the Jars easily. Pack tn
meat soidly into tested clean Glas
filling the jars to within three
hs inch from the top. Sprinkle owe
op Of the meat onc-half teaspoon
f salt for each pint of meat Ad
alter. Celery leaves, onion, pepper
her seasonngs may be added if de
Adjust on the jar new rubbe
pod quality. Place the cover on III
bf the lar and adjust, but do M
n the upper wire clamp, or if a M9
jar is used, partly screw on IL
Place the Jars on rack in
~ covered container, such as a was
or a sap bucket. in which there
water that reaches within abo,
inch from the tops of the jar
ize the meat by cooking it for fro
to five hours, beginning to coul
inc when the water around the ia
hes the boiling point. A steam pre-
cooker is particularly convenie
his process. and pressure cam
res the sterilization period, but
boiler or a sap bucket answers Il
bse satisfactorily. Before removil
cans from the s,erilizer, compile
Fealing of each jar by adjusting t
wire of the clamp. or in the ca
Mason jar, by screwing the t
Keep the Jars in a cool, da
Scar the meat in hot oven
fat, or in boiling water and stea
simmer it until it can be torn apa
the meat into the jars. fill I
with stock and add one-half te
nful of salt to each pint of me;
lie the meat for three hours AS
Cd /. Unless the meat is first brow
does not have so good flavor
of raw meat steamed in the can.
CANNED CHICKEN.
nicken may be successfully cam
ither of the two methods suggest
hing surplus cockerela that ha
led the proper size does away W
necessity of feeding and caring
during the winter months. A 70
hing two pounds when dress
Id make a pint of solid meat and
of stock thick enough to Jelly.
pound fowl should fill one and Of
pints cans
CHICKEN STOCK.
II bones and trimmings Of
ken should be covered with c,
r, sailed and slowly sinlmeted VI
flesh drops in shreds from the bon
the LIQUID, or stock, is concentrat
oning, such as onion and bit
" Ieaf, may be added. Strain
If desired. re-heat IT, and boil
ten minutes. Pour into sterilii
and sterilize it as described UNI