The Robesonian. [volume] (Lumberton, N.C.) 1870-current, 1917-06-28
ECONOMY IN THE KITCHEN

ECONOMY IN THE KITCHEN
Save Your Garden Peas BY Canning
Use Them This Winter
by Mrs. Jane s. McKimnon. State
Agent, Home Demonstration Work
N. c. Agricultural Extension Ser,
vice.
The only apparatus needed for
nome canning is ham boiler, deep
preserving kettle, or clothes boiler
with piece of galvanized wire net
i ing cut to TT the bottom. Either one
OF these will make as good Gamer
as an expensive one from the store
and will furnish the housekeeper with
as many canned products as she will
1lnd time to put up during the sum-
mer. Whichever vessel is chosen
should be furnished with a top that
the steam may not escape easily but
!, may help in the cooking of the pro-
ducts.
/ With this Gamer, the garden peas
that are now coming in in such
abundance may be saved. Select pint
jars for peas, place them in the can
ner, in which has been poured about
three inches of water. Let this water
come to boil and boil the Jars for
not less than eight minutes. This
will thoroughly sterilize them. See
that the rubbers are new and then
put them in a pan of boiling water
for three minutes. Remove the Jars
from the Gamer ard stand in a pan
of hot water.
Method of Canning
| Grade your peas, keeping the young
and tender, small peas in a different
bowl from. the larger and older peas
This grading is necessary if it is ex
pected to keep the peas from spoil
ing. Old peas require much long
er boiling period than the young ant
tender ones. Place small peas in
muslin sack and plunge in boiling wa
ter one minute. This is calle'
blanching). Old peas must be blanch
| ed eight minutes. Pour immediatel
into the sterilized pint jars. Fill t
| within one-half inch Of the top, fill
ing the spaces with hot water unit
the peas are covered. Add l levt
teaspoonful of salt and i level tee
spoonful of sugar. Place rubber Q
| jars, screw tops down lightly; or,
spring topH, spring Nightly AID
cold water to the boiling water
Gamer to prevent jars cracking. Pla
jars on wire netting in bottom of ca
ner, put top on Gamer and when t
water begins boil, count time. A
ter half-hour push the spring doy
tightly on jars. By allowing the ia
to remain only partly closed for tn
you have exhausted the air and t
tops can be tightly closed with We
little fear of having the rubbers bl
out.
Young and tender peas must b
or process, as it is called, forty f
minutes in all, that is, fifteen m
utes after tops have been tigh
closed; and older peas one hour
half-hour after tops have been t1g
ly closed.
Peas belong to the class of We
tables that must be processed or b.
ed three days in succession; and
ter the jars have been sent aside
cool, they must be placed in the c
ner on the second day for anot
processing of forty five or sixty n
utes. At this second PROCESSING
is not necessary to open the j
Do not touch the springs or tt
simply place in tepid water, bring
boil, and process the requl
length Of time. This process must
repeated on the CnlTd DAY.
The principle is this: All &C
bacteria are killed at the first
ing, but the spores are not affec
In the twenty-four hours between
first and second processing, tn
spores develop into active bacte
The second boiling kills them
some spores are SO hardy that
do not develop until after the SCI
boiling. The third days boiling
destroy these and give you a
sterilized can.
One should not attempt to can
by the one day method as the
centare of snoils is too great.