Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1917-07-13


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How to Can by the One-Period Cold
Pack Method.
WASHINGTON, D. c., July 10
Don't let valuable surplus fruits and
vegetables 60 to waste. Adults and
children in a very few hours, with
little other home equipment than a
wash boiler and cans and jars, can
preserve much valuable perishable
food for next winters use. Succu-
lent vegetables and fruits are impor-
tant to health the year round. See
that your table is supplied. This
Uncle Sam advises.
The simple one-period cold-pack
method mentioned is that taught by
the. United States department OF
agriculture for the boys and girls OF
the canning clubs in the Northern
and Western states. With this meth
|od thousands of boys and girls each
season put up vast quantities OF
fruits fand vegetables. With this
method practically every vegetable
and fruit grown in this section can
be canned.
The wash-boiler method described
below is entirely effective. Those
who desire may purchase home-size
water-seal, steam pressure or pres
sure cooker canning outfits which
save time and fuel.
Preliminary Preparation for Canning
Provide q false bottom Of wooden
lattice work, cross pieces Of wood. OF
coarse wire netting for your clean
wash boiler or other large, deep yes.
sci to be used for sterilizing.
Fill the vessel with clean water &c
that the boiling water will cover the
tops Of the jars or cans. Begin
heating the water SO that It will be
boiling violently by the time the con-
tanners are packed.
See that all cans or jars are in
good condition and absolutely clean
Scald them thoroughly. Use new
rubber rings and scald them just be-
fore putting them on the jars.
Preparing Fruits and Vegetables.
Start with clean hands. clean
utensils. and clean, sound fresh
products.
Throw out all vegetables and
fruits which are withered or un.
sound. Wash out all grit and dirt
II possible, use only fruits and vege'
tables picked the same day and never
fcan peas and corn picked more than
FIVE hours.
| Prepare fruits and 1arge-sized
vegetables for blanching. Remove
all spots from apples. A., M.
Prepare beans and green's as fol
cooking. Be especially careful tc
remove all foreign plants from the
greens.
Blanch vegetables and all fruits
except berries by leaving them from
8 to 5 minutes in clean boiling water
Remove the blanched products
from the boiling water and plunge
them quickly into cold water, the
colder the better Take them ou
Immediately and let them drain
Don't let them soak in the colo
water.
Speed Essential Now.
From this point on, speed is high
ly important. The blanched vege
tables and fruits. which are slightly
warm, must not be allowed to re
main out of the jars moment longer
than is necessary.
Remove skins when required, ant
as each article is pared cut it ur
into proper size and pack directly
into the clean scalded cans or jars.
! Pack as solid as possible, being
products.
In the case of fruit, fill the con.
tanners at once with boiling hot strip
In the case of vegetables, fill the
containers with boiling hot water tc
which a little salt has been added.
Place scalded rubber rings on the
glass jars and screw down the tops
Seal tin cans completely. Watch
them for leaks. AS the preliminary
treatment has taken care of eXpan.
sion it is not necessary to exhaust
the cans.
Fruit for use IN pie or salads or as