Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-07-10
How to Com and PreserUe
Fruits and Vegetables and
Conserve Supply of Food

ever the "4-H Brand" label is used, ex'
hausting shall be done.
After exhausting, the small hole in
the top of the can must be closed I'M
mediately. To do this apply flux as
for Gaping and use a little wire solder
TO close the hole. Hold the solder with
the left hand near the hole and barely
touch the hot copper to it, so that only
a bead will drop.
sIt now remains to steriliZe the con-
tents of the sealed cans. For beans
corn, peas and asparagus intermittent
processing IS recommended. Under this
method sterilization is carried on Tor
one hour for three successive days. The
cans are lowered slowly under water
that is boiling vigorously at the time
Naturally 10 ceases to boil as soon as
the cans are Immersed, but will begin
to boil again a short time later. The
time of processing is counted from the
moment when the water begins to boil
again and it must be kept boiling con-
stantly throughout the entire hour. In
the case of very young string beans anc
some other easily sterilized vegetables
the processing is reduced to one hour
for two successive days.
AS soon as the processing is over. til.
cans should be cooled as rapidly as pos
breaks down the fruit and Injuries the
favor and color. 1t is we'll to plunge the
cans into very cold water. They should
never be stacked close together unit
they are entirely cold.
The labelling should be done with 6
rather dry paste, which is put only or
the end of the label so that it does
not touch the tin. Paste may cause
rust, and in damp climates 1t is some
times customary to lacquer the outside
of the can before it is labeled. The la.
bel If the product is intended for sale
must contain the net weight in pounds
and ounces and the packers name anc
address.
In packing fruits and vegetables 1t is
necessary to surround them with brine
strip or water. but under the terms OF
the federal law governing the interstate
shipment of canned goods no more OF
this liquor is allowed than is actually
necessary to cover the contents after
as full pack as possible is made. With
tomatoes no water whatever should be
added and no tomato juice should be
added in excess of the amount in the
tomatoes canned.
ADD SUGAR AND SALT.
In addition to the liquor a mixture
of sugar and salt adds greatly to the
flavor Of such products as tomatoes
peas, Lima beans and corn. The mix
ture recommended by the government
specialists in canning is composed OF
one-third salt and two-thirds sugar. Two
level teaspoonfuls of this are placed in
a No can and one teaspoonful in a
No. can. For beans, okra, .caulif1ower
etc, a brine containing two and a half
ounces of salt to a gallon of water is
used. For asparagus a heavier brine,
ounces to a gallon of water, is needed
In order to conserve the supply OF
tin cans it is strongly urged that all
products intended for home use should
be put up, whenever possible, in glass
The hermetic type of jar. however, is
not a suitable one for intermittent pro-
cessing, for which the best type is a
glass top jar with wire clamps. The
clamps should be raised at the beginn-
ing Of each processing to allow for ex-
panSiOn.