Gilpin observer., 1917-07-05
INSTRUCTIONS FOR
CANNING VEGETABLES

CANNING VEGETABLES
Notes on canning taken frcm the
first Home Economics lecture by
Marjorie Lake:
No. I.
1. One period cold pack method ANY
1. One period cold pack method; any
food product may be canned in home;
ordinary Kitchen equipment may be
used; minimum Of labor expended;
minimum of time in preparation of
food.
Preparation for canning.
Sterilization of containers; cleans
ing Of product.
Steps in one period cold pack meth
cd.
a. Scalding or blanching, place
product in cheese cloth or dipping
basket and plunge into boiling water
from l to 10 minutes, depending on
product.
N. B. In canning berries and soft
fruits, blanohing omitted; in case of
green's and green vegetables place in
collander over boiling water and COW
er as tightly as possible.
b. Cold dipping; remove product
from boiling water or steam and
plunge into very cold water; remove
Immediately and drain.
C. Packing; pack at once in hot
jars; in case of fruits fill to over
flowing with boiling sirup; in case
OF vegetables fill with boiling water
and add one teaspoon salt per quart
jar. Put scalded rubbers and tops
on loosely and place jars ON rack in
hot water bath; water must cover
tops OF jars by I inch.
d. Processing. Final application
of heat to be packed. partially sealed
jars; length of time determined by
product.
C. Sealing. Remove jars from hot
water bath and seal tight at once; IN
vert on rack to cool and watch for
leaks; when cool wrap and store.
Precautions
1. Use only perfectly fresh, sound
fruits and vegetables. preferably can
ned within few hours Of picking;
fruits should be Just under ripe.
| 2. Peas, beans and corn may be
perfectly canned II subjected to long
continued period of heat.
8. Keep water inrbath boiling Wig
\ loeeusss -NNds dsesaAt <44me~aAssooA %
boiling begins.
4. No salt is better than too much ;
l teaspoon per quart.
5. Pack jars full.
6. Never combine two recipes.
Equipment
Homemade water bath may be
made of wash boiler, tin pals, metal
wash tubs, with tight cover and rack
in bottom to keep water under fruit !;
make rack Of wooden Stats or wire.
Jars-Economy jars; Kerr self-seal'
ing jars; Mason jars with Kerr tops.
The old Mason jar top and rubber Is
not desirable because OF metallic
taste, and danger Of rubber drying
thus preventing perfect sealing. Kerr
tops may be bought to fit old Mason
jars.
Fruit may be canned without sugal
by adding boiling water in place OF
sirup; use for pies and salads.
Fruit juice may be canned without
sugar, for future jelly making, cold
drinks and water ices.
Recipe - Press juice frcm fruit
! heat In acid proof kettle to no. F
Pour into hot jars or bottles; II put
in bottles make cotton stopper ant
!, press into neck of bottle. Set II
. boiling hot water up to neck OF bot
: tie and sterilize for / hour and A
minutes at 1867 F. Remove bottle
/ press cork on top Of cotton stopper
at once. II corks do not fit well dill
cork in paraffin.
Caution A higher temperature
t must not be used or juice will lost
i. flavor and be flat" A lower tenn
r perature may be used for a longel
, time.
Why jelly does not ''jell" and SOM
, remedies
t 1. Fruit over-npe; should be Jus
3 mder-ripe.
2. Too much sugar used; a httl