Norwich bulletin., 1916-07-07
LATEST BULLETIN TO
 HOME CANNING CLUES.
Advises the Members Regarding Steps
 to Be Carried Out in Canning.


 County Agent F. c. Warner has sent the following bulletin to the members of the Mother and Daughter Home Canning clubs:
 Steps in Canning.
 Follow carefully each step and do not mix up other recipes with these. The results will be satisfactory pro- vided there is no defect in can or rubbers, if the product Is not stale and if the directions are accurately fol- lowed.
 1. Grade products. By doing this, the contents of each jar may be uni form in size, shape. color and tex ture.
 2. Wash products carefully. Peas should be washed in the pod. When washing berries, put in wire sieve and run the water through. In this way the berries will keep their shape and will not be water soaked. Hull or stem before washing.
 3. Scala blanche or steam the pro- duet according to the recipes given. 4. Plunge into very cold water. Use fresh, cold water every time. Be sure all the product is immersed but do not allow it to soak at all.
 5. Peel or otherwise prepare, and pack in glass or tin cans.
 6. Add hot syrup to fruits. boiling water to vegetables except to toma- toes.
 7. Adjust rubber and cover; partial 8. Cook the required length of time. Follow accurately the time given in the recipes. soon as each jar comes from the cook 19. Cool. The jars may be invert- ed for test. il. Cover or store in a cool dark place. The cartons in which jars are sold make an excellent storage box.
 Do not blanche too much of the pro duct at a time for the object of blan nching, followed by a cold dip, is to subject the product to extreme heat and then to extreme cold. If the mass is bulky, the center will be unaffect- ed.
 syrups.
 The following cIassifcations of syrups are to be used with the recipes sent:
 For convenience in canning, syrups are divided into four densitie. Tn making. use three parts of sugar to two of water; in other words, if you use three pints of sugar, use two pints of water.
  quired amount of water boiling; dis solve the required amount of sugar in it. stirring until the liquid is clear. l. Thin syrup is that which has boiled sufficiently to dissolve all sugar but is not sticky.
 2. Medium thin syrup is that which has thickened slightly and becomes sticky when cooled on the fnger-tip or spoon.
 3. Medium thick syrup is that which has thic<ened enough to pile up over the edge of a spoon after it is cool ed when you try to pour it out.
 Thick syrup is used in the pre- serving of fruits and is just below the sugarinG stage.
 These different densfties may be ob- tained by cooling a small amount of the syrup after boiling a few min utes, and testing. If not thick enough, boil a. few minutes longer. The impurities rise to the surface while boiling and should be skinned off or strained throuGG a cheese cloth.
 Notes.
 Cans are lowered into boiling water, so be careful to have glass cans hot when put in.
 Fruits and vegetables should be can ned as soon after picking as pos sibIe This is especially important with corn, asparagus, peas and beans, as they begin to change rapidly and when canned may develop "fat-sour" although the product when canning appears all right.
 Peas and corn lose their sweetness Do not fill jars full of corn. peas