The Dermott news. (Dermott, Ark.) 1910-1977, 1916-01-06

'IuuS.' go Fundamentals of Can
ming. 90 Science OF Growing PIGS,
80 some y l. - on Poultry Growing,
Co Primary Rules Of Cotton Grow
.ng.
III. SOME RULES FOR CANNING.
By Miss Emma Archer, in Charge
Girls, Club Work for Arkansas.
The trst step IN canning is sterili,
latIon 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
minute Never use old rubbers. If
old tops are eorroded or battered out
of shape new ones should be purchas-
cd, but # tire Old ones are in perfect
condition sterlli1e 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 II is no more profit
able TO can over-ripe fruits than II Is
green ones
Preparing Fruits and Vegetables for
lie Cau. All fruits aud vegetables
have to be prepared for the can first
by thorough washing Those from
which tire skins are to be removed
should he peeled or scalded.
Blanchiug Blanehing consists OF
plungiur the vegetable or fruit into
boiling water for short time. use-a
wire basket or cheese cloth squa+e for
,his The bIarf.h gives a more thor
ourh cleaning. removes the strong
dor and flavor from certain kinds OF
vegetables. improves the texture and
gives d clearer liquor 1t also shrinks
the fruit or vegetable and makes 1t
more flexible \ full pack is then
more easily made The time required
fer blaueGinF varies With the state of
maturity Beaus should be blanched
until tender enough to bend without
breaking Peaches Will pack better II
blauched for an instant in water be-
low boiling tabout $50 degrees fD
lowering peaches into il for Is sec
AlNN- III NdliLf blAllAiA wiz MANY
The hard varieties of pears pack bex
ter and give them more transpar-
cut appearance. and used for cher
ries viii prevent splitting and crack
Ing Spraying fruit With cold water
after blanching Will make ii firmer.
Frequently il is we'll TO put the vege-
table into cold water for an instant
after blanching TO make more crisp.
In blanchng 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
merslne the tips Blaneh the tips on
~ two or three minutes.
Packing. The Federal laws require
the cans TO be filled as full of food as
is practicable for processing and 10
contain only enough liquor to I'LL the
spaces and cover the contents. Weigh
sufficient number of cans before and
after dlnng 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
eov,r IN. canning al corn for market.
,iarl cans with mcneil or knife &c
show contents. Plan in advance and
u.o,L ran5dlv Lei one person 90
rocl,n,r md another attend to the
,,.oict4,.g 40 not allow dlled cans to
.,ona hofora adding Iiouor and ex
,ovs,,,,y
Saasan,ng Adding brine syrup or
vater After adding 10 with u inch
-, ,an sI,al,o can gently 10 disnlace
ON .ir within the can
uxha,s,ipe. After nlacing the rub