New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1917-08-08
CALL is ISSUED FOR CONSER-
WALTON OF EVERY GARDEN
PRODUCT.
FRUITS AND VEGETABLES PRE-
SERVED WILL RELEASE ALL
OTHER FOOD

SoAoSe' Ado ASoueu Cue lOllOWlng call,
which explains itself:
vegetables and fruits properly canned
and stored now for winter use will greatly
reduce the home demand for meat and
bread. They will thereby release stores
OF foodstuffs for the armies which are
fighting to give the world liberty and
peace, and for the peoples who have been
going hungry that such armies might be
fed. For this reason the Minnesota
Committee of Food Production and
Conservation appeals to the people of
the state to promote the canning of
every possible ounce of garden products.
There need be no fear of causing an over
supply of foodstuffs.'
AS a means of encouraging home
canning, the state food committee is
emphasizing the use of the "cold pack
method"
Cold Pack Method Explained.
The cold pack method calls for the use
OF hot-water bath, water-seal, or a
steam-pressure outfit. The chief article
in the first may be found in practically
every home. 1t is a washboiler, large
lard can, or some similar receptacle.
For this reason the hot-water bath is
recommended. Instructions as to the
canning by the cold pack method with
the hot-water bath equipment follow:
Provide false bottom of wire netting.
or wood Stats with legs to lift it about
one and half inches above bottom of
vessel. If it is made of wood it should
be fastened down to prevent it's floating.
Fill vessel with clean water to cover
tops Of jars to depth of one inch. Be-
gin heating water in time to let it boil
violently by the time the jars are packed.
See that the jars are not cracked, have
no broken areas on the collar on which
the rubber rests and are absolutely clean.
Scald them thoroly. Use new, thick
elastic rubber rings scalded just before
being put on jars.
Start preparation of vegetables or fruit
with clean hands, clean utensils, and
clean, sound, fresh products. /
The quality is always better if the
product is canned Immediately. This is
especially true of corn and peas which
lose flavor very soon.
Prepare products for blanching. Large
sized vegetables, as squash and pumpkin,
must be cut into pieces, and others pre-
pared as for cooking. Blanch all greens
IN steam rather than in boiling water.
Use ordinary steamer or place in cheese
cloth in live steam.
Blanch vegetables and all fruits except
berries by leaving them from one to
fifteen minutes in clean boiling water.
In blanching vegetables each person
must use judgment as to time. Fresh
young vegetables blanch in the shortest
time given; older vegetables take more
time.
Remove the blanched products from
the boiling water and plunge them
quickly into cold water, the colder the
better. Take them out Immediately and
let them drain. Don't let them soak in
the cold water.
Speed is Demanded.
Put the blanched vegetables and fruits
into hot jars at once.
Remove skins when required, cut,
and pack into clean, scalded jars.
Pack as solidly as possible, but do not
brulse or mash soft products.
Fill the fruit jars with boiling hot
strip.
Fill the vegetable jars with boiling hot
water to which teaspoonful of salt has
been added.
Put scalded rubber rings in place.
Put the cover on and partly seal jar.
For screw-top tighten top until it grips
the rubber. The glass top covers are
held in place by the top wire only.
Put the jars as soon as possible into
boiling water on the false bottom of wash
boiler or other receptacle prepared for
this purpose.
Let them sterilize or process for the
time indicated in the table herewith,
counting time from the moment the
water begins to boil after the jars have
been immersed. Time schedule is for
one-quart jars of fresh-picked products.
Remove jars and tighten the tops
immediately. Then stand them upside
down in cool place but where no draft
will strike them. Watch for. leakage
and tighten tops when necessary.
Store in cool, dark, dry place, but not
in one exposed to freezing temperatures.
Time Schedule for Canning.
Scald or Hot-water
.,s.. s Blanch. Bath
~. Outft-212
>-,... ii deg.
Vegetables Minutes Minutes
Tomatoes. = = :: :! :>:.~ 1-1-2 %