New-York tribune., 1917-06-20
Thousands of Women Of
Country Taking Up Work,
Says Garden Commission
Rules Are Given Free
Canning Primer and One on
Drying Being Distributed by
Emergency Body

The cold pack method Of canning is
so simple and the instructions so easily
followed that the women of the country
are taking up the work by the thou
sands, says recent bulletin from the
National Emergency Food Garden Com
mission, of Washington, which is push
ing a. nationwide campaign for con-
serving the food Of the country.
The canning primer and one on dry
ing will be sent free on request 10 the
commission at 2l0 Maryland Building,
Washington. In the cold pack method
the steps to be taken follow:
Cold Pack Rules
I. Select sound vegetables and fruits.
If possible can them the same day they
are picked. Wash, clean and prepare
them.
.. Have ready on the stove can or
pail of boiling water.
3. Place the vegetables or fruits IN
cheesecloth or in some other porous re-
ceptacle-a wire basket is excellent
for dipping and blarching them IN boil
ing water.
1. Put them whole into the boiling
water. After the water begins to boil
begin TO count the blanching time.
5. The blanching time varies from
one to twenty minutes, according TO the
vegetable or fruit. When the blanching
is complete remove the vegetables or
fruits from the boiling water and
plunge them a number Of times INTO
cold water to harden the pulp and check
the flow of colorng matter. Do not
allow to stand in cold water.
Cleanliness Essential
s. Containers should be thoroughly
clean. II is not necessary 10 sterlllze
them in steam or boiling water before
filling them, for the reason that IN the
cold pack process both the insides or
containers and the contents are steril-
lied. The jars should be heated before
the cold product is put in them.
7. Pack the product into the con-
tainers. leaving about quarter OF an
inch of space at the top.
&. With vegetables add one level tea
spoonful of salt to each quart con-
, tainer and fill with boiling water. With
fruits use syrups.
9. With glass jars always use new
rubber. Test the rubber by stretching
or turning inside out. Fit on the rub
Der and put the lid in place. II the
container has a screw adjust as tightly
as possible, but use only the thumb and
little finger in tightening 1t. This makes
il possible for steam generated within
to escape and prevents breakage. II a
glass top jar is used, snap the top bail
only, leaving the lower bail loose dur
ing sterilization. Tin cans should be
completely sealed.
Test for Leaks
10. Place the filled and capped con-
tainers on the rack in the sterillzer. II
the homemade or commercial hot water
bath outfit is used some authorities in
sist that enough water should be in the
boiler TO come at least one inch above
the tops of the containers, and that the
water in boiling out should never be
allowed to drop to the level of these
tops. Begin to count processing time
when the water begins to boil.
IL. At the end of the sterllizing
period remove the containers from the
sterilizer. Fasten covers on tightly at
once, tip each container over 10 test for
leakage, and store. Be sure that no
draft is allowed TO blow on glass jars,
as il may cause breaking.
H. II Jars are TO be stored where
there is strong light, wrap them in
paper. preferably brown, as light will
fade the color OF products canned in
glass jars and sometimes deteriorate
the food value.