The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-06-13

saving in gas In canning strawber-
ries, for instance, the homemade out
fit takes eight minutes to steriiize the
fruit. while under a steam pressure
of fifteen pounds in the steam-pres-
sure kettle, only four minutes are nee
essary.
The next question Is the type of jars
to be used. There are three OF these
which the department of agriculture
advocates for canning-the screw top,
or Mason jar; the suction top and the
spring clamp Great care should be
taken in sealing the jars, as poorly
causes of spoilage. Before packing
food in the jars they should be tested.
to be sure thes-are not defective. In
the first place, put the top on the jar
without the rubber. Screw it on tight
Then see if you can insert a thumb
nail between the top and the glass. If
you can, the top is usually defective.
In the case of glass tops, the glass
top should first be placed on the jar
without the rubber. Then tap around
the edge of the top with pencil or
the finger. If the top rocks you will
know it is defective. Be sure that the
wire bail is tight enough to hold the
top firmly in place, too.
Jars and containers of all kinds this
year are more expensive than ever be-
fore; hence, no precaution is too elab-
crate to prevent breakage. Do not
overpack them. Corn, pumpkin, lima
beans, peas and sweet potatoes. par
ticularly, have a tendency to expand
in processing and should be packed
accordingly. Then, be sure not to put
water on cold jars. Heat the jars
before you put your hot water or
syrup into them. If you use a manu-
featured outfit, don't put too much
water in it. The water should not
come all the way up to the rack hold
n he 10 81,
paid to draughts, also. If cold
draught happens to strike the jars as
they come steaming from the Gamer
they are all likely to break.
Most of these precautions are well
known to the experienced canning
housewife, but the woman who cans
for the first time this summer wants
to take heed of them. In it's farm
extension work, the department of ag-
riculture also teaches canning in tin
cans, but for ordinary home use it
does not advocate them, chiefly be-
cause they are too much trouble. One
more bit of advice, however: Wrap
your jars in brown paper before stor-
ing them 1t prevents bleaching.
Recipes for canning fruits and veg
etables may be obtained by consult
ing almost any cook book, only if you
use the one-period cold-pack method
explained in this article do not mix it
with any other methods. The amount
of salt you desire to use on your
string beans is matter of individual
taste, and it does not affect the can
ming process if you cook bacon or
Clipped beef with them. The syrup
density you use is also a matter for
you to decide, albeit an important one.
1t has a great deal to do with the
quality of the goods But remember
that the canning process itself must
not be changed: Blanch the product
with boiling water; douche it in cold
water. pack it in partially sealed jars
and sterilize.
Questions on the above or any sub
Ject upon which the reader desires in
formation should be addressed the To-
peka State Journal Information Bu-
reau, Frederic J. Haskin. Director
Washington. D. C., with 2-cent stamp
e: closed for reply