The Richmond Virginian. (Richmond, Va.) 1910-1920, 1917-05-27
HOME CANNING

HUME ul.llI ID
tcoDttnued from Tenth Paga)
~. An vesetabIs products require
ae olanch and cold dip.
NNith meats the same result1 are
curcd by parboiling or partially
00king the product before packing
the jars All fru!ts except berries
pd other soft fruits should bo given
snort biancl. In no instance should
III product be allowed 10 soak in
~ cold water. A quick plunge il
g proper method. Where running
ater IT, available the product may be
eid under thu cold-water spigot for
&noment.
Very quickly after the cold dip tho
f9dnct should be prepared for the
AZ BY removing skins when necessary.
Z will be found that skins Of all such
PRODUCTS can be removed easily after
M bianchtng step las been taken.
Is very important that the product
q packed In heated Jars quickly
Ter the cold dip, for otherwise
nuci, 81 the effect OF the blanchinx
viH be lost. AS soon as the jars have
Ieen hllea az completely as possible
Without destroying the form OF the
product hot strip for the fruits or
o. water for The vegetables should
ez youred into the jars until they
nye been completely fliled
4The density of the strip has very
title to do wifi, the keeping quality
fruit product. 1t is entirely a
natter Of choice and may be resu-
ater accordingly. Usually q sirup
nAde in tho proportion OF one and q
uarter pounds Of sugar to three
~ mi Wa f{ufaF-
orv n
a level teaspoonful Of salt should
X addcs. u Deach quart OF vegetables.
This IL merely for nayoring purposes.
After rho ~ubbers have been placed
n posl.sor the tops to scfew-top jars
hould ne screwed down until the top
np1cs II, contact with the rubber.
Vhsn using glass-top jars having a
rifa spring clamp. the wire bal
houia csplaced over the top and the
nwsf spring clamp leTt up until after
hc ~serilixing process. saction-top
ar ears SHOULD ne held in position by
aoans. OF the wire spring which ac-
OnlpAnics each new lot OF Jars
The next sep in coid-pack canning
h sterilization. The Jars are placed
b tho home Gamer as quickly as pos
tbie. and sterilized for the period of
tfne required for the product being
Anaed. This time period varies In
hotwater Gamer from sixteen min
ItAs for soft fruits and berries to one
Continuous sterilization period OF two
hours for corn, peas and beans. and
our hours for some meat products i
Probably the best basis for home
made Gamer is the washboiler, al
housh any other receptacle of suf-
lcient size will answer. The presery-
|nE kettle. used In former years In
bpen-kettle canning, can he made to
(erve a better purpose by converting
b into n coid-pack Gamer.
Berries. cherries and other small
ruit:
pack fresh. raw fruit so}idly Unto
|arr- Pour cold or iuks-warm syrup
Into far until fun to brim.
Make syrup by d!ssolving sugar In
boiling water. The amount of sugar
bsed will depend upon your taste, as
h does not affect the preserving when
Ia nin- this way.
Now. after filling Jars, put caps or
sov@rs on them: If Economy" or
Hehrara' Jars. put clamps on also.
.Mason'' jars -stuuta have rubber
fiBKs In place and cover screwed down.
but not quite tight. SO that steam can
ksc4pe out of Jar, The same applies
Ia all screw covers. such as Kerr
NGW Afs&NGBs W. stoWa %@k@s
Ito
Cinss-top lars should have covers
Ind rubhers on. bat not he clamped
light.
New place. wash boiler or any.
karge kettle that can be covered up
HIGHT on the stove. Pat jars 10 be
ubkFd into handy fssits jar haldsrs
Md then into boiler.
rill boiler with cold or lukewurm
ratar to neck Of jars. cover boiler.
Ind after water begins to boil. keep
boaling steadily fifteen minutes. Be
nre you count time from when the
water commences to boil.
4 You must have all Jars In the boiler
koypred. and have the boiler-cover fst
kirht TO keep In A. much steam az
boa61ble.
After fafteen minutes steady boiling,
eire. faru out of boiler. Do not wait
nntil water has cooled of.
Now, IL using scrow-top or glass;
knr Jars. tighten covers immediately.
lake 3ars out OF holders and set away
n cool. ne careful; do not set hot Jars
81 anything wet or cold.
III you now have another set OF jara
He'd and ready. just add some cold
1870 to that in the boiler: sct these
- into holders and repeat NJ above.
Peaches, pears. apricotn. plun1s and
kther large fruit may be canned whole
= Aiced, ~ desired. Proceed the
ame a. for berries. except that Jars
nuat be in the boiling water twenty
minutes
whole fruit. II not peeled. should be
relI punctured with fork or needle.
.his viii keep the skin from bursting.
- only fruit that II sound and fresh.
Home-canned vegetables for use In
Inter are I luxury that no household
- AFFORD 70 b without. 70 have =
lAerai supply Of canned veGetables at
6ssSd 70 ,laA when the fresh vegetables
- at of season will tend GreAtly -
3s,c1 the high cost Of living and
= tho same tims b Of biz benedt 70
~ general health Of the family.
Ntrinx beams, lima beans. peas, A.
EXfS9us, tomAfoAe--In fact. any vege-
Anle that can be eaten after being
1900, can easily and successfully be
~ u n glAss Jars by any housewife.
- though totally inexperienced In
~ art of canning. if shA h provided
IN ~ Of handy fruit Jar holders
~ f0lIoSxn our ample directions.
Dlr0rt3OnA.
Eraparo vegetables the same ~ you
vnuld for Immediate table uss.