Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-05-25

have your cans. whether glass or tin.
already i'm The house Prices have gone
up like a shy rocket. and II YOU have
rot bought them it is time to set busy.
. rhiuE that glass Will ne more encomi b
al ami YOU certainly can keee things
-s~t ~ we'll Kept tomatoes for two
ears IN glass 5ars. they were wrapped
5I paper and sci CA a shelf. This year
9 am EOiuE as keep the pssteboard
OcNes that the Jars come m and as fas.
as the canned ssUf is ready 10 put away
. Will pat the Jars hsC.S in their Originsi
T5.S.;Se-. write the sort Of vegetable
ur fruJi OF The box and be ready for the
nest i-b-
The cold pack method = the only sure
way 10 do the work. Most OF you know
rOv. hut Tor ne benefit OF the others 1
w5Il explain some Of the terms. And
i5gdc here let me insist on every one
e.. you forgetting any other methods II
sou expect TO Use tins one YOU cannot
succeed tT you try to use TWO methods
t5 YOU have a came YOU should fol-
low those directions nos ANY others
The cold pack method ~ TO pack
rh- fruits and vegetable cold and raw.
and a. soon after they are gathered as ia
Us possible TO 40 80. First you blauch
Them. and t1e word blauCh really means
20 e.vsuji 'hCE. TO- q takes longer thaa
90. ~fnpI. ~CsId them B.suching takes
;-um one to i've minutes. e. sterilizeS
.-.u. znd also fsNss away the sour
ste. sIlriHA~ the vegetables and makes
% necessary. with a few exceptions. the
re1mfttcut cooking. They are tsken
ON tao hot water and pIunSed quickly
ITO coId water. Ihr sudden plunge kills
Ire bacteria. Io3ssus the skin and sets
grFnr
Next the prCdgct Is skinned. or Gu.
uu. - desired and packed in the Jars. or
TN cans II YOU have vegetables pack
pack them carefully. give a teaspoon OF
salt 10 each quart can. adjust the ruo-
rcr. cover the vegetables with boiling
water. put on the jar tops and screw
hlIr way The boil Jors have the
hoiI adjusted. bu, NOT snapped The
raps are featured evenly on hermeti-
Jars and they seal themselves a. tneN
cool. Tin cans are ent rely sealed with
,aps or automatic sealing devices And
these methods make ii almost imposihse
for the spores or bacteria 10 enter an1
spoil the products
Now comes the hot water bath. An
ordinary wash boiler can be used II You
have no Gamer \ new galvanized
-arSage can or lard pail with ITS
roSed Ton i fine. \ false bottom IS
EHlE EW 20 LE1A tie EAdor WIZ AANN - ~~--Ns
md a wire basket with lifting nan
.IsS. o. some sort OF device to get
them ont j. necessary The only ad-
yeutaze the canning outfit has 10 that
% much more can be done in day ana
- 50 much easier The water in the
boiler should ne fairly warm You re
.7cmbs- that each glass Jar has had
boiling water poured iu and that warns
tlcm enough 10 keep them from oreah-
~. Now the time OF sterilizing
t-sauS from the time JIaJ the water
,-auv begins 10 boil hard Lei e. be-
I'm 10 really jump, then ,o0k a The
''rc--s and give ~ che sIme required
This time varies with fruits ana Nese-
tables Don't get tire time mixed ana
don decide that ears gre 90 hisn. lot
-ou WI surely need ali nat You can
t.Ir away The order has gone tofth
-u4- tie factories must first supply
rre soldiers ard its noe 90 De eNPetIeu
,rst any VIII he left Tor rs
After Won sreriiize your. products be
-.sr7 10 :uru shem upside down TO see
there SIRE any leaks in the soldering
..- r. the -urbcrs and tops are perfect
- YOU have 70 dark place 10 store your
IRIS JUS gu. them in the 0oNes they
tru-s fu
Where foul spoiIs iu tn o. glass
~ s-s. 80 70 /, was nos properly
r1ndled- 80,
t-4rS .-e. called No . when they hb!d
mart =gF :az- IS -ettsr size Tor
.-,e avc,.,-. family y Nushel o. To-
---a;ocS- The .c' Il frI. sort viii PACK
r--eou No cans OF uUar-S one oushe'
r lima .,csnS. =heIied. makes tnirty
-garts. ono Of siTiu= besns makes 'WeH-
= auar.s- one busHcl OF sheiled peas
.-.ee --r ,r-ur--S sweet potatoes ten
quarts .,.-.--.
Table for H.suvhiuS and Sterlliz'ns
E:rauz ,I.-uI. ss~iu=i. blsnch min
- .-,-fl=za 100 minutes. beeJs. blanch
T. minute. ~rerlIizr 80 minutes; black
-.--.-rz. Ste:iI.ze 2. minutes corn
without r. fdt- blJUsI 40 l. minutes
--.rfIfze en- minutes eggplant oiahch
= -,,5r,ut~s sztc-fIiz- 80 minutes: grapes.
--srfIfze - minutes greens "lancn ,
81. To- minutes ~ter.l.Ze 90 minutes
~i.rs. bIauch = minutes sterilIze az"
MINUTES: Okrs and tomatoes. sterh1e ,"
r-=nutss- peas. blsnch . minutes. sterh-
s-. 100 minutes peaches. pears or
,,i1,r1S hIanch I TO minutes steriilze
:. minutes pumpkin blsnrh j" min
u-es. sferiIize So minutes spinach
lrauch 10 minutes tsterilize 81 min
ne. SQUASH. bIanch W. minutes. sterii-
re 80 minutes. tomatoes blsnch min
T;eS. SterEIze - minutes iona Zoe
nd corn -tersIfzz 81 minutes; FISH or
ErEEEAEE@ -Wt minute
f,rof S5srfIsze 2su minute
when the steTiliziug u compete
,,-b., the, have actually boiled az long
IS the table SAYS. lift out your 5ars anu
lew down the tops. 10 see that the
-.ss are properly sealed YOU Will notice
as Won sI.bnerge them. that bubbles VIII
- al the places that are defective Oh
r-o'rSr with the jars YOU only lei the
wafer in the boiler come 10 an incn OF
r1e ions Never. under any circUmstsn-
-sS omen ? ar TO add hot water or any
hing after IL has been Sterilized- me
ans 30 not hsve-t ne exactly tuli. a.
7- tho old method IT YOU guess Al the
time your vegetables or fruit may he
rlrderdoue. for even an hour seems ike
% long time on such occasions. and "
5r IL not boiled the full time the nac-
tarfs may not he killed and the goods
viii spoil. n cooked TOO long the flavor
BE- not good.
Fla, or sour corn peas or beans Is
.yhc result Of letting them stand TOO
long before they are canned IT your
-oru turns dark II is because the corn
was in the dough state. or YOU had
mineral water. soft water IL what Won
. need.
Heat tho corn quickly. nave brisk
ire. and don't let . stand in the cold
water after bIsnching. IL will become
.-raErd