Lincoln County times. (Jerome, Idaho) 1911-1919, 1917-09-06

combination and
soup stock ...... 70 rs 90
Time schedule given is based upon
the one-Quart pack and upon fresh
picked products.
When processing fruits In steam
pressure Gamers, not over five pounds
of steam pressure should be used.
When processing vegetables and
meats do not use over fifteen pounds
of pressure.
After processing, remove the con-
tainers.
Tighten the tops of jars Immediate
ly and stand the containers upside
down In a cool place, being careful
that no draft strikes the hot jars.
Watch for leakage and screw covers
down tighter when necessary. Store
In a cool, dry place. not exposed to
freezing temperature.
Use band labels for cans. being care
full not to let the glue get on the can
itself as II may cause rust.
From time to time. especially In very
hot weather. examine Jars and cans
making certain that there are no leaks,
svellings or other signs OF fermenta-
ton.
There wiz be no spoilage II the d.
rections are followed implicitly and the
containers are sealed up tight.
Fruits which are put up with heavy
sirups can be kept under cork and
paraffin seal. Save all wide-necked bot
ties, glasses and Jars for putting up
fruits.
Vegetables, meats. and fish. however,
cannot be kept safely unless they are
Theoretically sealed. Reserve regular
Jars for products that cannot be
packed In other ways.
AS there may be some difficulty In
securing cans and Jars, dry or keep 10
other ways everything that need not be
canned.
The labelling should be done with
rather dry paste, which is put only
on the end OF the label. SO that 1t does
not touch the tin. Paste may cause
rust, and in damp climates 1t is some
times customary TO lacquer the outside
of the can before IT is labeled The
label, II the product is intended for
sale. must contain the net weight 10
pounds and ounces and the packers
name and address.
In packing fruits and vegetables. II
is necessary 10 surround them with
brine, strip or water, but under the
terms OF the federal law governing the
Interstate shipment OF canned goods,
no more of this liquor is allowed than
is actually necessary to cover the con,
tents after as full pack as possible is
made. With tomatoes no water what
ever should be added and no tomato
juice should be added In excess Of the
amount In the tomatoes canned.
Add Sugar and Salt.
In addition to the liquor, a mixture
OF sugar and salt adds greatly to the
flavor Of such products as tomatoes,
peas, Lima beans and corn. The mix
ture recommended by the government
specialists In canning is composed OF
one-third salt and two-thirds sugar
Two level teaspoonfuls of this are
placed In No. 8 can and one teaspoon
full In No. 2 can. For beans, okra,
cauliflower, etc, brine containing 21a
ounces Of salt to gallon of water is
used. For asparagus a heavier brine.
four ounces to gallon of water, Is
needed.
In order to conserve the supply Of
TIN cans, 1t s strongly urged that all
products Intended for home use should
be put up, whenever possible, In glass.
The hermetic type Of jar. however, Is
not a suitable one for intermittent
processing, for which the beet type is a
glass-top jar with wire clamps. The
clamps should be raised at the begin
ming Of each processing to allow for
EXPANSION