South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-06-08
SAVE YOUR FOOD!
MANY 4 MICKLE MAKES \
MUCKLE."
BY John ;. BOrdner.
GET THE COLD-PACK CANNING
HABIT

How to Select Materials.
For satisfactory results in can
ming, the fruit or vegetable must
be in prime condition. If at all pos
sible the canning should be done
the day the material is picked. If
the material be wilted, as it may
be in the case Of green's. it should
be carefully crisped before canning
! by placing in cold water for half an
/ hour or so. Contrary TO the com
\ mon belief. green fruit is not i'm
proved by canning. The sugar may
make il take a trihe better but the
/ flavor is always below par. The
/ same is true Of over ripe fruit. In
/ addition the latter is more difficult
/ 70 sterilize and is not so good in ap-
! pearance for the fruit breaks up
! and becomes mushy. Fruit and
/ vegetables should be looked over
and any foreign matter removed. a
| brush is a great help in cleaning
I vegeta bles. Berries and small fruits
should be placed in large collander
and have water poured over them.
This removes The sand and yet pre-
vents the fruit being soaked or
crushed as it would be if it were
put in "A can of water. Cans present
a more pleasing appearance and
usually a fuller pack is obtained
when fruit is Graded according to
size.
ScaIding.
The principal object of scalding is
| to remove the skins. In some cases
| Objectionable acids and iavors are
also removed. To scald, lower the
material into boiling water and al
| low 10 remain from one 10 three
minutes. This cooks the outer layer
of pulp and lOssens the skin. 1t
also starts the flow of coloring ma
terial TO the surface. Follow al
ways by plunging Immediately into
cold water. To scald most salts
factorily, place the material in a
wire basket or a square of cheese
cloth. In this way the change from
boiling TO cold water may be made
quickly and easily.
Blanching.
This is done the same a scalding
only the material remains in the
boiling water d longer time-five 10
Is minutes. Materials are blanched
Ito eliminate Objectionable
acids and favors.
ITO reduce bulk.
3.-To start the flow of coloring
matter to the surface.
4.-To make intermittant steriliz-
alton unnecessary.
In the case of green's and beets
better color results if they are
blanched in steam rather than in
water. Place these on rack in a
vessel containing a small amount of
water and allow 10 blanch.
Cold Dip.
The cold plunge is a necessary
part of the scalding and blanching
processes. 1t serves three purposes
1.-Hardens the pulp under the
skin and thus permits removal of
skin without injury to the pulp.
Sets the cOlOring matter so
the product is a better color after
sterilization.
3.-Makes the handling Of ma
terial easier when packing.
Packing.
Pack can 10 within Il or y inch
Of the top in such a way that ma
terial will be crushed as little as
possible and at the same time avoid
unnecessary waste space. a knife
or long-handled spoon is helpful in
placing the harder fruits and vege-
tables in the can. Berries should be
shaken into place rather than press
ed down. Cover the material with
syrup of desired consistency or hot
water and in the case of vegetables
add one teaspoon of salt 10 the
quart. Place new rubber and lid
and seal loosely For screw top cans
use thumb and little finger TO tight
en- top and thus avoid pressure. For
spring top cans adjust the spring.
but do not clamp. The half-inch or
space at the top Of can and the
loose lid permits the contents to ex-
pand during heating.
SteriIizing or Processing.
Place cans on rack and in the
homemade outfit cover with hot
water. having it come an inch
above the top of the cans. Care
should be taken to keep the can
immersed in water 10 insure even
cooking Of contents. After water
reaches the boiling point process or
sterilize according TO time table
When cans have processed for the
required time remove from the
vNter. tighten the lids Immediately
and invert to test for leakage, eX-
cept in case of vacuum cans, which
should not be inverted. In case
can leaks or a rubber has bulged
badly during processing new rub
her should he put on and the can
returned TO the boiler and processed
for a short time. In no case should
a top or rubber be replaced with
out re-procesisng taking place. Care
should be taken 10 avoid cooling
the cans in a draft as this may
cause the glass TO crack. \ leak
in a vacuum can is indicated by
loose top. Cans should be stored
away from light to avoid fading the
contents