Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-05-25
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~ LIZZIE THOMAS 49,
CANNING VEGETABLES

ripe or under-ripe. ii is we'll TO add
quarter of q teaspoOnful of soda TO
each quart.
Corn. pumpkin and sweet potatoes
swell in processing. so do not MI the
iarS entirely. Good rubber will allow
some pulling and go back to its shape
boil thoroughly i'm the hot water bath
and not be affected. Place a rubber on
your jar screw down lightly and then
pull the rubber out. if II returns under
the top that top is defective. If the
wire lever on your lars does not go on
with a snap YOU should remove the bail
from the tightening lever and bend to
make IL tight. y piece OF sand paper
instead or towel grips the top and
screws il on or Off much easier.
II YOU have never done much can
ming YOU should go slow" with meats.
The method il the same as with vege-
tables except that meat must be thor
oughly cooked before packing. Then
put in clean glass or tin. the tops put
on and actually boiled four hours. To
can chicken. he sure il is absolutely
fresh. Par boil. put i'm the jars and
iii with the. water in which il was
boiled. Sterilize for three and a hall
hours Be sure that the chicken is alb
solu;sly clean before par boiling.
Soups. Make your soup. can while
Eot and ster;liZc ninety minutes.
Tomato pulp. Plunge i'm the boiling
water for .Co minutes. remove the skin
and cores Place the tomatoes in Ret
tie and boil half an hour. Pass the
pulp through seive TO remove seed.
add a jeas0oouful of salt for every
Quart Pack while hot. SteriliZe TWEEN
" minutes
Vegetables for SOUP: Soak six pounds
HI.
over night. Boil each for half an hour
BIanch six pounds OF turnips, four
pounds or oSra. one pound of opion. for
three minutes and dip quickly i'm cold
water. Cut the vegetables into small
cubes. the onions extra fine. Mix all
thoroughly. season to taste Pack in
glass jars or tin cans. fill with boiling
water. partially seal the glass jars. cap
and tip the cans. Process. ninety min
uteS. 7 think that I have covered the
whole process. Use your good sense
and don't spoil the vegetables or fruit
by carelessness. More people go on
the guesswork plan than you have any
idea OF, and then sit up and say they
haven't any luck
Don't expect first class canned goods
from second or third rate material or
labor. Have your blanching bath
boiling vigorously and your cold water
really cold. Have all your cans. rub
bers and tops really clean. Have the
glass jars warm so that they will not
break. Use good rubbers and see that
they lie fiat and fit closely to the jars.
II using screw top jars be sure to
screw till the cover catches. If YOU
have vacuum sealed. put the cover on
and the spring in place. II you have
the glass top with a wire snap, put the
cover in place. the wire over the top
but do not clamp down. While pro-
cessing the material swells and il the
cover is tight the jars will burst.
Have fuel for the products YOU a hot
F-e quickly for the products will soften
II the water takes too long TO boil. yet
Won cannot put your jars in water $50
no.,
Suppose you ger a nice galvanized
v-s III tub. sc; cover made. and false
bottom made OF Stats. Have a pit an"
4 few bricks. and a piece OF stove pipe.
and there is 2 place for your processing
Urst erilizing.
I give YOU these suggestions and YOU
can improve on them-brains count.
For every nine cans you expect to use
on ysour own able or sell. be sure 20
put up one for the widow and orphan
or ting soldiers family. God gives you
,hie opportunity 20 help the world.
Next week we will discuss fruits and
miscellany.
Faithfully yours.
LIZZIE q. THBIAS