The Palatka news and advertiser., 1916-06-30
Canning in Tin.

Canning in Tin.
Lately, a great many letters have
come from all over the county, en-
quiling aout canning vegetables in
tin. | have been specially asked to
make my next article IN the paper,
treat of canning; consequently be-
low you will find all the information
necessary, on the subject. In the
next issue, l will treat of canning in
glass. If any one in the county
needs special help along this line, and
will drop me a card a few days in
advance, l will be happy to bring
my Gamer and utensils, and give
them help personally.
Preparations for Canning in Tin.
Making FluX-Put some muriatic
acid into a glass or crockery vessel
(not metal,) add strips of sheet zinc
until no more can be dissolved. To
this add an equal quantity of water.
Label this "Flux" and use carefully.
When canning, have one vessel Ga
can will do) with enough fluX in it
to clean the tools. Keep separately
in a glass bottle the quantity to be
used in sealing cans.
Cleaning and Timing the Steel
and Copper-It is of great impor-
tance to have the Gaping steel and
tipping copper in good condition.
These may need to be rubbed with
coarse sand paper or on soft brick
to smooth them, or the steel may
have to be filed, if rusty. In the latter
case care must be taken to keep the
edge of the steel true. Both the
Gaping steel and tipping copper
must be kept timed or coated with
solder to make the solder flow even
ly when sealing. Have ready in a
can, IA ID. sal ammoniac mixed
with a few pieces of solder. Heat
the already smothered Gaping steel
or tipping copper until almost red
hot, dip into fuX, then into sal am
moniac and solder, turning it about
and rubbing until bright, and well
coated with solder. Then dip into
fuX again.
Preparations of Vegetables-In
securing a fine quality, much depends
upon having the vegetables or fruit
absolutely fresh, crisp, and clean, and
kept cool. All surroundings and
utensils should be spotlessly clean,
and all operations, from beginning to
end carried on as rapidly as possible.
First have cans and lids thoroughly
washed and scalded. Sort and grade
the fruit, discarding all defective
ones, and use together those Of same
size. Use only uniformly well rip
ened products. Only young, tender
quickly grown vegetables retain their
flavor when canned.
Steps Taken in Canning in Tin.
l. Sorting, and grading fruit OF
vegetables, washing peeling etc.
2. Scalding peeling and caring
(for tomatoes). Put into traps and
lower into boiling water for one
minute. Remove at once to prevent
cooking. Plunge into water to make
the fruit firm, and peel promptly.
Keep the tomato whole when pos
sible.
3. Blanching, consists of plung-
ing the vegetable or fruit into boil
ing water for a short time. Use
wire basket or cheese cloth sack for
this. The blanch gives a more
thorough cleaning, removes the
strong odor and flavor from certain
kinds of vegetables, improves the
texture, and insures a cleaner liquor.
1t also shrinks the fruit, or vegeta-
bic, and makes it more flexible. A
full pack is then more easily made.
The time of blanching varies with
the state of maturity. Beans should
be blanched until tender enough to
bend without breaking. Peaches
pack better if quickly blanched by
lowering into water below boiling
point (180 degrees F.) for Is sec
onds. Plunge fruit or vegetables in
to cold water, after blanching, to
make firm.
A. Packing-The Federal laws re-
quire the cans to be filled as full of
food as is practicable for processing,