The Oskaloosa herald., 1917-06-28
SWAIN STARTED |TIEVERY COMMUNITY PRESERVING FOOD
CANNING DEMONSTRATION WAS
LARGELY ATTENDED.

The last canning demonstration of
the Mahaska County campaign was
given Saturday afternoon at the La
cey Hotel and was well attended.
Miss Ford, preparatory to the demon
stration of canning, gave an interest
ing talk on storing vegetables for
winter use, including beets, carrots,
parsnips, in dried sand, which will
be kept firm and solid throughout
the late spring and early summer.
Sweet potatoes should be packed in
one-half sand and one-half cork
crumbs and in warm, dry room.
Storing is the cheapest way of pre-
serving foods, then drying and can
ming.
Methods for drying fruits and veg
etables will be sent upon request
| from Ames.
In canning by the cold pack meth
ed: Packing the uncooked product in
! the jar, and cooking the packed pro-
duct in the hot water bath.
| Before the product is packed it is
blanehed by dipping for the number
of minutes (given in the time table,
in boiling water, then dipped in cold
water. Have the jars sterilized and
fill with the blanched product. II
! this is q vegetable, pour in enough
boiling water to fill the jar, then seal
and plunge into the hot bath water
for the required length of time. Ii
/ fruit is being canned make a heavy
syrup, using IL cups of sugar and one
cup of water and pour in ire jar and
proceed as with vegetables.
1 - - >:
-. Cards for Canning Clubs.
Enrolment cards for food conser-
walton clubs can be secured from
Mrs. Rose Sherburne. Clubs for
Juniors are to be formed and any one
desiring information can call on her.
Recipes are furnished by the gov
eminent for canning meals. soups,
vegetables and fruits by the cold
pack process and any one desiring
these can write to Congressman
Ramseyer at Washington, ID. c., and
secure them Form Number N 26-
Home Canning of Meats, Soups, ETC.,
and Form N r 24-Home Canning of
Fruits and Vegetables.
| - =: -
Save Sugar In Jelly.
| BY request this article from a re-
cent issue of the Herald is repro
duced for the benefit of those engag-
ed in cannig and jelly making:
Much waste of sugar and spoilage
of jellies can be avoided by using a
, simple alcohol test recommended by
the Bureau of Chemistry, United
States Department of Agriculture. To
determine how much sug,r shcEll be
used with each kind of Juice put a
spoonful of juice in G@1s and add
; to it one spoonful Of 95 per cent
grain alcohol, mix by shaking the
glass gently. Pour slowly from the
glass, noting low the pectin-the
: substance in fruits which makes
them jelI-is p-ecipitated. If the
pectin is precipitated as one lump a
l cup of sugar may be used for each
: cup of juice; if in several Jumps the
proportion of sugar must be reduced
/, to approximately three-fourths the
: amount of juice. If the pectin is
not in Jumps but is merely precipi-
, tated, the sugar should be one-half
Y or less of the amounts of the juice.
If the juice shows no precipitation
under this test, it is unsuitable for
jelly making and must be combined
= with apples or other juices rich in
pectin.
The housewife will do well before
making the test, to taste the juice, as
fruits not as acid as good tart apples
probably will not make good jelly
unless mixed with other fruits which
are acid.