French Broad hustler. [volume] (Hendersonville, N.C.) 1916-1919, 1917-06-14
ECONOMY IN THE KITCHEN.
Save Your Garden Peas by Canning
Use Them This Winter.

by Mrs. Jane S. McKimmon, State
Afent, Home Demonstration Work,
N, G. Agri, Extension Service.)
The only apparatus needed for
home canning is a ham boiler, a deep
preserving kettle, or a clothes boiler
with a piece of galvanized wire netting
cut to ut the bottom. Either one OF
these will make as good a Gamer as
an expensive one from the store and
will furnish the houSekeeper with as
many canned products as she will find
time to put UP during the summer.
Whichever vessel is chosen should be
furnished with a top that the seam
may not escape easily but map help IN
cooking of the products
With this Gamer, the garden peas
that are now coming in in such
abundance may be saved. Select PHI
Jars for peas, place them in the can
ner. in which has been poured about
three inches of water. Let this water
come to a boil and boil jars for not
less than eight minutes. This Will
thoroughly sterilize them. See that
the rubbers are new and then put them
in a pan of boiling water for three
minutes. Remove the jars from the
Gamer and stand in a a OF hot va
ter.
Method of Canning.
Grade your peas, keeping the younj
and tender, small peas in a dlIerent
bowl from the larger and oder peas.
This grading is necessary Ii 1t IS eA'
pected to keep the peas from SpOllih-.
Old peas require a much longer Doli-
ing period than the young and tender
ones. Place small peas in a muslin
sack and plunge in boiling water u
minute, This is called blanching).
Older peas must be blanched eight
minutes. Pour Immediately into the
steriIized Jars. Fill to within one
half inch of the top, filing the spaces
with hot water until the peas are COW
cred. Add l level ~teaspoonful OF salt
and 1 level teaspOonful of sugat,
Place ruber on jars, screw tops down
lightly; or, if spring tops, spring
lightly. Add cold water to the BOILING
water in Gamer to prevent jars crack
ing. Place jars on wire netting IL
bottom of Gamer, put top on Gamer
and when the water begins 10 DOLL
count time. After half-hour push the
spring down tightly on jars. By allow
ing the Jars to remain only parity
! closed for that you have exhausted the
air and the tops can be tightly closed
with very little fear of having theh up-
bers blow out.
Young and tender peas must boil or
process, as it is called, forty-hve min
utes in all, that is, fifteen minutes al
ter the tops have been tightly closedi
and older peas one hour or half-hour
after the tops have been tightly closed
Peas belong to the class OF Vegeta-
HES that must be processed or Dolleu
three DAYS in succession; and AFTER the
lars have been set aside to cool, n
must be placed IN tho Gamer on the
second day for another processing OF
forty-fve or sixty minutes. At this
second processing it is not necessary
to open the jars. Do not touch the
J spring or tops; simple place IN teplo
water, bring to a boil, and process the
required length of time. This process
must be repeated on he third day.
The principle is this: All active a
terra are killed at the first boiling, Du!
the spores are not affected In inc
twenty-four hours between the mrs
and second processing, these spores
develop into active bacteria n sec
lond boiling kills them but some spores
are so hardy that they do not deVezol
until after the second boiling. me
third days boiling will destroy THESE
and give you a we'll sterilized can.
one should not attempt to can peas
bv the one. day1method as the percent
age of spells is too great.