Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1917-06-08
CANNING.

TANNING.
Our government Is asking the women OF
the country to see that more fruit and
vegetables are raised in 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 emergency 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,
II is said, the supply is short Directions
will be given later for the sealing Of crock
cry 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
stretched they should spring back) buy
only those that are OF good quality. Wash
and boil the jars and tops and dip the
mbbeTs for a moment in boiling water.
When you remove jars from the 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 GER
tain time into boiling water and then
dipped quickly in and out Of cold water
before packing in the jars.
Branching has four advantages:
l. II reduces the bulk and thus allows
Of packing more into a jar.
| 2. 1t improves the flavor and color.
8. II gives firmness to the fruit.
4. II makes keeping more certain.
CANNING Or SPINACH. DAEDELIoN AND OTHER
| GREENS.
| Do them up the same day they are
picked. After washing. blanch them by
boiling or 10 minutes; this is best done
by placing them In wire basket or tying
them up In a piece Of sleaZy cloth, as
cheese cloth or -four baeging. Or, they
may be steamed in a close steamer. Re-
move and dip quickly in and out of cold
water. Pack closely into the jars, add
boiling water TO ill crevices and tea
spoon Of salt to a quart. Put rubber and
top in position. screw partly shut but do
not close completely.
| Put the jars IN wash boiler or other
vessel which has a rack in the bottom on
which the jars may rest. Do not allow the
| JoAo W tooNt CoNh OttACts Tie DOlltT Win
water until 1t covers the tops an inch or
two. Boil for an hour and half. Take
out the jars and tighten the cover. Do
not open to add more water. Next day
tip on the side to test the seal. II any
liquid comes out put on another rubber
and reboh 10 to is minutes
CANNING ASPARAGUS.
Asparagus is canned In the same way.
The stalks must be put into punches, tied
and cut of 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 5 minutes The string Is cut and the
stalks are packed head up in the jars. and
treated as were the green's
| CANNING STRAWBERRIES.
Can the same day they are picked
Rinse before Gaping by placing In a
colander and letting water run over.
Strawberries are not blanched. Place at
once In jars, sorting them so that differ
ent sizes will not 60 into the same can.
Fill up with rather heavy syrup made
by dissolvine a pint Of sugar with half
pint OF water and put into the boiler for
sixteen minutes.