The Palatka news and advertiser., 1916-06-30

Weigh a sufficient number OF cans
before and after filling to obtain an
accurate idea of average net weight.
On account of expansion in process
sing, corn can be packed less full
than other vegetables. Mark the cans
with pencil or knife to show con-
tents. Plan in advance and work rap
idly. Let one person do the pack
ing, and another attend to the
weighing. Tomatoes-No. can
should contain lbs. OF. A No. 2 can,
lib. 4oz. Do not allow filled cans
to stand before adding liquor and
exhausting, it will injure the product.
5. Adding brine, sirup, or water
After adding to within IA in. of top,
shake the can gently to displace all
air within it. Clean and wipe the
grove around the opening. Slip on
the cap, and weigh before sealing to
be sure of having the required
weight.
6. Fluxing and Capping-Apply
fux carefully around, grove with q
small DiuSn OI COlu, DSllS oulC olie'e
none enters the can. FluX makes
the solder adhere to the tin. Apply
the clean, hot Gaping steel, holding
the cap in place with the center rod;
while you lower the steel, turn it
steadily until the solder flows. Hold
the rod firmly, and lift the steel with
a sudden twist to swing the melted
solder around the grove evenly.
. 7. EXhausting-Place the cans IN
trays and lower into boiling water to
within l inch of top to drive the air
out of cans. Let them stay the
shortest possible time necessary to
drive out the air. Ordinarily min
utes is enough. EXhausting is nee
essary. If omitted, the air left in
the can expands, causing it to bulge.
This will prevent sale of this can. EX-
hausting is required where the All
Brand label is used.
8. Tipping-Close the small hole
in top Of the can Immediately after
exhausting. Apply fuX, as for cap
ping, and use a little wire solder to
close hole. Hold the solder with
left hand near the hole, and barely
touch the hot copper to it, so that
only a bead will drop and cover the
hole. This makes a neat tip.
q. Process &ng-Boil the cans
which kave been exhausted and tipp-
cl t. sta,i'ize the contents. Have
the varer boiling vigorously when
the cans 60 in. Lower cans sloWi7
under the water, and look out for any
showers of bubbles from a can. These
show that it leaks at that point and
must be taken out and resoldered
Begin counting time when the water
first boils after immersing cans. Keep
it boiling constantly.
10. Cooling-Cool all canned pro
ducts as quickly as possible to stop
the cooking which breaks down the
fruit, and Injuries the favor and col
or. Plunge all cans Immediately in
to cold water. Never stack cans
close together until entirely cold.
Labelling Immediately before SELL
ing 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 it only on the end of the
label so that no paste will touch the
tin, causing it to rust. Club men,
bers may use the All Brand label
only on frst-class goods. They must
put net weight and packers name
and address on each can.
Brining and Seasoning.
Brine, syrup, or water are added i'm
mediately after packing to such fruits
and vegetables as need to be sur
rounded by liquid either for prop
er preparation or for purpose of ster-
ilization. No more liquid is allow
ed than is actually necessary to cover
the contents after as full Q pack as
possible is made. All All Brand
tomatoes have a mixture of sugar
and salt added, mix this in the pro-
portion of 1-2 salt and % sugar, and
put 2 level teaspoonfuls in each No.
3 can of tomatoes, and one teaspoon
full in each No. 2 can. Use this for
peas, lima beans, and corn. All prod
uctS to be sold should be marked
with syrup OF brine indicated. The fla
vor of such products is much superior
to those without sugar or salt. In
canning tomatoes, no addition of to-
mato juice in excess of the amount
present in the tomatoes canned is
allowed. Any water is considered
an adulteration.
The intermittent processing means,
boiling a certain kind of vegetable, af-
ter it hes been sealed in the tins, for
one hour each day, for three success
i've days, cooling Immediately after
each boiling by plunging Immediately
into cold water.
4 String beans packed in No. 2 cans
are preferable because more surely
sterilized.
Corn, lima beans, and peas should
never be packed in larger containers
than No. ?, and processed always in
termittently. Corn is cut from cob
after blanching. Beets, rhubarb and
most fruits should be put in enamel
lined cans.
"Flux" already prepared may be
purchased from any can company,
possibly a little cheaper than buying
material, and making it yourself.
TABLE FOR CANNING vEGETAB
| Vegetable Blanch, minutes Liquor