The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1917-08-22

Gardens planted green and growing,
but the hot dry weather we are likely
to get for the next few weeks Will
cause crops to mature very rapldiy,
the supply and prevent great deal
of unnecessary waste.
Even in the garden that has been
very carefully planned there is sure
to be surplus of some things. IL one
has made big planting of beans or
corn especially for winter use, proVi-
sion is naturally made to take care
of them, but it is the small SURPRISES
for which no such provision is made
and which go to waste before one
realizes it that make total loss OF
very considerable amount even IN the
small garden.
To utilize the gardens products to
the fullest extent you should be pre-
pared to save every extra quart OF
beans or dozen ears. of corn that Is
likely to be produced. Two ounces of
dried string beans will supply that
part of a meal for five people. 1t
takes but two ounces of dried apples
to make large. apple pie. So 1t IS
evident that even the odds and ends
are well worth saving, and to do this
saving with the least possible trouble
the apparatus and containers neces-
sary should be kept on hand and
ready to use at all times With the
use of up-to-date methods this does
not mean very difficult work. .Up-so-
date methods do not necessitate any
elaborate or expensive equipment.
The ordinary kitchen utensils, with
few conveniences which can easily be
made at home, answer every purpose
where only small amounts are to be
handled.
Improved Canning Methods
The modern method of canning
which is being quite universally adop-
ted everywhere with good results and
with great saving in work is called
the "One Period Cold Pack Method"
The vegetables or fruits are put in
the jars or cans while they are cool
| instead of being dipped out of
| steaming hot kettle with the certainty
! of a good deal of hot and disagree
able work and the risk of badly
scalded fingers, If not telephone call
to the nearest doctor.
i In the One Period Cold Pack Meth
| cd there are four general rules to be
obeyed They may seem SO obvious
| as to be hardly worth mentioning,
i but any failure in results can usually
1 be found to be due directly to care
| lessness in one of these four points.
4 First, each product to be canned
should be absolutely sound and per-
fectly clean; it should also be as fresh
as it is possible to get it-preferably
gathered the same day that it Is to
1 be put up. r. $50 49, Isl
l. Second, the utensils and all equip
tment and containers should be not
only carefully washed. but thoroughly
sterilized before work with each
Il - e.
Third. after being put in the con-
tanners the processing" should be
continued the full length of time that
is required for the particular product
that is being put up-the time re-
quired for different things varies
Igreatly and one should be sure OF
4 having correct information on this
point before beginning work with any
fruit or vegetable that has not been
handled before.
| Fourth, after the processing" has
1 been completed, the cans or Jars must
be made absolutely tight.
The processing" mentioned above
consists in placing the jars OF cans
of vegetables or fruit, after the lat
4 ter have been packed in sterilized
hot containers and covered with boil
ing liquid, in hot water or in steam
for certain length of time before
they are finally sealed preparatory te
cooling off and putting away. This
time varies from twelve minutes tc
two hours for different kinds of vege-
tables and fruits where the jars are
sterilized in 'thot water BATH" sucf
as a wash boiler with a bottom .ol
tray to keep the jars from coming il
to direct contact with the metal ovel
the fire, and to facilitate putting then
in and out. Where they can be steri
. liked in a steam cooker, or under
slight pressure, much less time is re
CURED
There is not space, here to give
iitemized data on these points for tht
several dozen products which can b.
iput up. If you want the most authen
tic Information regarding them, write
to- the Department OF Agriculture a
Washington, D. c., Division of Publ
cation, for Farmers Bulletin $50
There is no special reason why i
should be called a farmers bulletin
: except that it comes in that class o
the Departments publications. 1t i
3 for every housewife in city and town
/ as well as In the country who want
: to make her table expenses a littl
, less than they were last winter. Ais
: send to Burpee and Co., Philadelphia
: for their book on Best Ways to Coo
: Vegetables, requesting at the sam
I time list of their free publication
!. on garden and food topics.
1 While. drying vegetables'' has bee
: in use for a great many years-wa:
4 in fact, used more years ago than
L has been lately+a new method Q
: drying has just been developed whic
r will be particularly useful to thos
: living. in cities and small towns wher
d there is little space for the string c
d l-canned goods but where electricity
e available.
S This new method of drying is, i
l brief, simply this-You cut up or sic
t your vegetables or fruits in rattle
e small pieces SO that they will dry OF
( readily. Place them in thin layer
in open trays stacked one above tn
= other and placed before an electri
s fan which is kept running until the
# dry outt Nothing to it," But it seem
d to answer the purpose most admin
Z ably If the market Is flooded wit
: string beans. you can get a bushel {
e them and blow all the water you ca
d out of them at a cost ,of ten to twent
n cents for electricity. In the winte
It you put the water into them agai
Y by letting them soak over night, an
o you have fresh string beans!
: Some things, like beans al
e ''blanched" before drying by bein