The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-06-03
FOR KITCHEN GAMERS
MRS. BUSH GIVES
GOOD RULES

Home canning of vegetables and OF
fruits is one of the things which Mrs.
Bush will urge the women of Missoula
county to do. Isl
Much of the additional garden truck
which Missoula county probably will
produce this year will be lost unless
the women do a great deal of canning"
says Mrs. Bush. THE response to the
presidents request for an increase in
food production has been gratifying
Not only have many city people plant
ed backyard gardens. but real farmers
heve increased their acreages. In this
the food must be conserved. In this
county, where there are no canneries,
the task devolves upon the women"
Mrs. Bush gives the following rules
for home Gamers:
i. Select perfect fruits or vege-
tables. They should be ripe, but not
over ripe. They should be perfectly
fresh-"an hour from garden to can"
2. Have all utensils ready for use.
Before beginning work have the cans
the cans, testing by filling the jar with
water and inverting to make sure that
the covers fit tightly enough SO that
the cans are perfectly sealed.
3. Grade products, i. G., choose those
which are as nearly uniform in size,
color, and ripencss as can be secured.
One poorly selected piece lowers the
quality of the entire can.
4. Wash vegetables ana scrape or
peel, as you would II preparing them
to be used at once on the table.
5. Scald, blanch or steam. vege-
tables like tomatoes we simply scald
after washing to make it easier to re-
move the skins; peas. beans. carrots,
, ETC.. we blanch after they are washed
and prepared as for the table.
s. Plunge at once into cold water
The vegetables can be most easily
| handled in blanching and cold dipping
II they are put into wire basket. q
square of cheesecloth. or thin cloth
bag. For soft fruits and vegetables
the basget is better: for firmel
| products the cloth is just as good.
Pack in the jars. The vegetable.
can be handled more easily II a paddle
made of some flexible wood like BAN
boo or reed. is used. The Jars shouls
be well filled. 1t is foolish to use tim,
and fuel to sterilize cans which ar,
filled chiefly with water.
z. Fill the jars to OVERLOOKING will
hot water, adding one level teaspoon
full of salt to each quart jar of vine
tables.
8. Adjust the rubbers
2. Put on the covers. tighten them
and then loosen slightly by turnin
back about one half an inch. This
to allow a slight amount Of steam I
! escape and avoid breaking the cans. ]
jars with glass covers and sprin
clamps are used, adjust the wire owe
the cover. but leave the other wir
loose. II jars of the Economy" typ
are used. put on the clamp only tight
ly enough to hold the cover in place
TO- Place the rack in boiler or ket
tie and set jars on rack. BE sure tina
the jars do not touch each other.
IL. Pour warm water into the boil
err. using enough to completely cove
the Jars. Three or four cupfuls Of sa
may be added to this water. Th
slightly raises the boiling point and
5 a good idea, especially in the highe
, attitudes.
IL. Put the cover on the boiler {
kettle. II the cover does not fit tightl
+ strips Of cloth should he packed aroun
! the edge to prevent the escape of ii
4 steam.
IS. Heat to the boiling point ar
then continue to boil for the length
e time indicated in the table given at Il
!, end OF the bulletin.
:. II. After sterilizing for the require
r length OF time. remove the jars fro
: the container and tighten the covers
t, Is. Invert the Jars to cool. Be car
e full not to let draft strike the ia
e while they are hot as they are apt
break.