The Emmett index. [volume] (Emmett, Idaho) 1893-1925, 1917-06-21

packed and ready for sterilizatio
place on rack in kettle, not too clos
together, cover with hot water an
boil the required time not beginning
to count time until water is reall
boiling.
After process is finished CAREFUL.
remove the jars from the kettle
tighten lids and set away to coo
out of the draft. After twenty-foul
hours test for sealing. Turn screw
top jar upside down and see if there
is leakage. For other jars release
spring and lift top. If the seal is
perfect the jar lid can be lifted with
out loosening the lid If there be a
leak in the first instance or if the lid
comes off in the second, of course the
food will spoil. A new top or rubber
may be substituted and the jar re-
processed, or better use the food at
once
If gas bubbles appear and continue
to increase, your food is spelling and
may as well be discarded. However,
small bubbles do not always indicate
a fermentation. Observe closely and
see whether the food seems to be
working" before discarding. After
jars have been tested and found in
good condition they should be stored
in a dark and dry place to prevent
discoloration of the food and decom-
position of the rubbers. Watch can
ned goods rather closely for the first
ten days or so for signs of spelling.
Fruits may be canned with much |
greater ease than vegetables on ac-
count of their natural acids and small
Pr number of bacteria. They may
be canned with or without sugar.
When sugar is extremely high, fruits
'or pies, rolls and dumplings should
,e canned in water rather than syrup
md sweetened when used. But if the
'ruits are to be used for sauce they
will retain their shape better and
re more palatable if sweetened before
cooking. Often canning in syrup is
ealy cheaper when you consider the
waste sugar left in the sauce dish
When fruit is sweetened at the table.
'yrups may be of any desired thick
less, but it is unwise to oversweeten.
Thick syrup is made from one part
1ater to two parts sugar. A medium
hick syrup from one part water to
ne part sugar. Whatever proportion
) used, bring syrup to boil and let
oil two or three minutes. Pour over
ruits hot.
With the shortage of both sugar
nd containers it may be an economy
o return for time to the old fasrion-
d method of drying both fruit and
vegetables at home. A simple home
made dryer consists of trays and
Iolder. Four strong, upright wooden
connected by horizontal bars
will hold several trays at once. Make
he trays like window screen frames
nd cover with cheesecloth or I'M
leached muslin. Spread food on
rays, cover with mosquito net and
lace in hot sunshine, shifting trays
D promote drying.
The supports may be tipped at the
ase with a large nail or piece of
fetal so that the rack may be set
n the back of the stove to continue
rying over moderate heat when
ecessary Shelled beans and green
cas- may be dried in this fashion as
ell as string beans and sweet corn.
ONE find it advantageous to scald 6
lese foods before drying. Sweet |
I'm should be slightly cooked, then !!
1t from the cob and spread in very
in layers. Small quantities of fruits :
vegetables may be dried on platters
vered and set in a hot sunny
indow.
When fruits and vegetables are per- 4
city dry pack in clean boxes lined
tn heavy paper or seal in jars. This
ethod for drying has been advocated
the U. S. Department of Agri-
lture.