The Republican. [volume] (Oakland, Md.) 1877-current, 1917-06-07
Thrift No. l.

I Ia ~ @NOf l.
Published at request Of the Home
Economics Department of the State
Federation of Womens Clubs for the
Women's Preparedness and Survey
Commission of Maryland.
CANNING.
Our government is asking the women
of the country to see that more fruit
and vegetables are raisedin the garden
and preserved for winter use in the
home. This is our patriotic duty. Mr..
Hoover, the chairman of the new Food
Board Of the United States, says:
There is no body of women in the
world so capable of rising to an emer-
gencY as the American women"
THE AIR TIGHT JAR,
There are many kinds of good jars
on the market. Use all that you have
on hand, as, it is said, the supply is
short. Directions will be given later
for the sealing of crockery jars.
Examine your glass Jar carefully to
see that the top fits perfectly and that
there are no dents or breaks that will
keep the top from closing smoothly on
the rubber. Rubbers must be new and
soft (when streatched they should
spring back; but only those that are of
good quality. Wash and boil the Jars
and tops and dip the rubbers for a
moment in boiling water, do not wipe
them with even the cleanest cloth.
BLANCHING.
This is one of the new methods which
is considered very important. The
fruit or vegetable to be canned Is put
for a certain time into boiling water
and then dipped quickly in and out of
cold water before packing in the jars.
Branching has four advantages:
/. Itreduces the bulk and thus allows
of packing more into a jar.
2. 1t improves the flavor and color.
3. 1t gives frmness to the fruit.
4. 1t makes keeping more certain.
CANNING OF SPINACH, DANDELION AND
OTHER GREENS.
Do them up the same dav they are
picked. After washing, blanch them
by boiling or 10 minutes; this is best
done by placing them in a wire basket
or tying them up in piece of sleazy
cloth, as cheese cloth or -four bagging
Or, they may be steamed in a close
steamer. Remove and dip quickly in
ano out of cold water. Pack closely in
to the jars, add boiling water to fill
crevices and l teaspoon OF salt to
quart. Put rubber and top In position,
screw partly shut but do not close COM
pletely
Put the jars in wash boiler or other
vessel which has rack IN the bottom
on which the jars may rest. Do not
allow the jars to touch each other. Fill
the boiler with water until it covers the
tops an inch or two. Boil for an hour
and half. Take out the jars and tight
en- the cover. Do not open to add more
water. Next day tip up on the side to
test thaseal. If any liquid comes out
put on another rubber and reboil 10 to
Is minutes.
CANNING ASPARAGUS.
Asparagus is canned in the same way.
The stalks must be put into punches,
tied and cut off even. then the punches
are placed upright in three inches of
boiling water for five minutes so that
the stems will have more time to blanch
than the tender tops. The punches are
then placed on the side and covered with
boiling water for FIVE minutes. The
string is cut and the stocks are packed
head up in the jars, and treated as were
the greens.
CANNING STRAWBERRIES.
Can the same day they are picked.
Rinse before Gaping by placing in a
colander and letting water run over.
Strawberries are net blanched. Place
at once in jars, sorting them so that
different sizes will not go into the same
can. Fill up with rather heavy syrup
made by dissolving pint of sugar with
half pint of water and put into the
boiler for 16 minutes.
Prof. VIM. King, mathematician at
the Naval Academy, Annapolis, accom-
panied by Mrs. King and their two lit
tie sons, en- route from Annapolis to an
Ohio point by automobile stopped off in
halr