Fulton County tribune. (Wauseon, Ohio) 1883-1925, 1917-08-17
CAN CAREF FULLY
How to Avoid Canning Troubles
Care Is Especially Necessary in Use
of SinpIifed Method.

Careful painstakirg canning is the
only kind Of canning that pays, de
clares the United States Department i
OF Agriculture in a statement issued .
today warning housewives against
carelessness in putting up fruits and |
vegetables
'"The faithful following of approved |
methods and directions is the only
safe road to success in canning" says |
the statement. Housewives who
carelessly practice methods that are
new to them, or who attempt to I'M
prove" on the method, or to make
short cuts, are taking risk of spoil
ing good food. Canning is essentially i
a scientific process however much il
may have been simplified for home use.
Methods Should Be Followed in Detail |
''In the canning methods which the |
department advocates careful study |
has been made of the essentials for |
the preservation Of food products, and /
all steps not absolutely necessary have |
been eliminated There is good reason /
therefore, for each step which is ad- /!
vOcated If home Gamers profess to |
follow department method, they
should follow it in detail; and if thoy |
fail so to follow it. they should frank !
| ly recognize that not the method but
the application Of it is at fault. Fs-I
peciallv there should be no mixing IF
methods, whether those of the depart
ment or others. One method should
be adopted and followed carefully in
canning any given batch of products.
One-Period CoId-PacIl Method.
'fIn the one-period cold-pack
method Of canning. in particular,
canning has been simplifed greatly
as compared with some other methods.
! For this very reason every step calle3
for in the directions is essential. and
not one should be omitted or parforr7-
! Specialists who have worked out and
demonstrated this method of canning
! for the last five years have investi-
gated all reports of the spoilage Of
products and have found in every case
that the trouble was due to faulty
equipment, including poor rubbers and
containers, to failure to follow the al
rections carefully, to the use of old or
spoiled vegetables or fruits, or t, the
local occurrence in certain vegetables
of unusual spores which prove troUhLe-
some even under commercial canning
practices. By following the simple
directions exactly the specialists them
selves have put up with home made
water-bath outfits without loss, thou
sands of jars and cans of various pro
ducts
'The following points especially
should be kept in mind when canning
by the one-period cold-pack method:
"Test Jars, and use only those free
from flaw.
"Use only good quality live rubber
rings.
"Use only fresh, sound vegetables
or fruits.
"Wash products thoroughly.
"Blanch in boiling water or live
steam-hot water or vapor will not
J do
"Dip into cold water-not tepid or
warm water.
dip quickly into and out of cold
! water-do not soak.
TPack into Jars immediately-do
} not let the dipped products stand un-
covered while you attend to some
J thing else.
'Be sure the jars are hot when the
J products is put into them. They can
J be kept hot in vessels of boiling wa
J ter.
} 'Place the top and rubber on each
lar as it is flled-do not wait until
all the Jars are filled,
z "Place the Jars in boiling mot
Z merely hot) water deep enough to
cover them entirely (not merely part
|, wav UP the side Of the iarsl.
"Sterlize for the full time indicat-
!. ed in the directions. Count time af-
|, ter boiling point has been reached.
"After sealing, turn jars upside
e down to cool so that those with
S leakv seals may be found easily anj
so that their contents NAV be rester.
n lized in tight-sealing containers.
'Store in a cool place-not in bot
d kitchen or attic
), "Above all, plan so that YOU vii
not be interrupted. Then work quick
" and devote your whole attention tt
the work in hand, Let all other house
T. work 90 if POSSIBLE, until al the jar.
are in the sterlzer. ANY delav in per
S forming the steps between hlanchins
and sterlizing means risk Of loss"