Morris tribune., 1917-06-29
TO CAN FOOD WITH
ORDINARY UTENSILS
Adults and Children Easily Can Put
Up Fruits and Vegetables by
Methods Given

cans wisely.
Don't have an empty preserving
jar in your home next fall.
There may be some difficulty in Sc
curing cans and preserving jars.
Reserve regular tight-sealing con-
tanners for vegetables, concentrated
soups, meats, and fish.
Concentrate products so that each
jar or can will hold as much food
and as little water as possible.
Put up jams, jellies, and. preserves
in glasses sealed with cork or paper
and parafin. Pack fruit juices in
ordinary bottles.
Don't can anything that can be
kept just as well~dried or in other
forms. Dry navy and mature Lima
beans for winter use.
Produce in your garden lots of
cabbage, potatoes, and root crops
out canning.-U. S. Department of
Agriculture.
HOW TO CAN BY THE ONE-PER-
TOD COLD-PACK METHOD
Washington, D. C.-Don't let val
liable surplus fruits and vegetables
go to waste. Adults and children in
a very few hours, with little other
home equipment than a wash boiler
and cans and jars, can preserve much
valuable perishable food for next
winters use. Succulent vegetables
and fruits are important to health
the year round. See that your table
is supplied.
The simple one-period coId-pack
method described is that taught by
the U. S. Department of Agriculture
for the boys and girls of the can
ming clubs in the northern and west
ern states. With this method thou
sands of boys and girls each season
put up vast quantities of fruits and
vegetables, With this method prac-
tically every vegetable and fruit
grown in this section can be canned.
The wash boiler method described
below is entirely effective. Those
who desire may purchase home-size
water-seal, steam pressure or pres
sure cooker canning outfits which
save time and fuel.
PRELIMINARY PREPAR N
FOR CANNING
Provide a false bottom OF n
lattice work, cross pieces of
coarse wire netting for your clean
wash boiler or other large, deep YES
sci to be used for sterilizing.
Fill the vessel with clean water
so that the boiling water will cover
the tops of the jars or cans. Begin
heating the water so that it will be
boiling violently by the time the
containers are packed.
See that all cans or jars are in good
condition and absolutely clean. Scald
them thoroughly. Use rubber rings
and scald them just before putting
them on the jars.
PREPARING FRUITS AND VEGE-
TABLES
Start with clean hands, clean ut
ensils, and clean, sound, fresh prod
ucts.
Throw out all vegetables and
fruits which are withered or un-
sound. Wash out all grit and dirt
If possible, use only fruits and veg
etables picked the same day and
never can peas and corn picked more
than five hours.
Prepare fruits and large-sized veg
etables for blanching. Remove all
spots from apples.
Prepare beans and greens as for
cooking. Be especially carefully to
remove all foreign plants from the
greens.
Blanch vegetables and all fruits
except berries by leaving them from
to minutes in clean boiling water.
Remove the bIanched products
from the boiling water and plunge
them quickly into cold water, the
colder the better. Take them out
Immediately and let them drain.
Don't let them soak in the cold wat
er.
From this point on, speed is highly
important. The blanched vegetables
, and fruits, which are slightly warm,
must not be allowed to remain out
of the jars a moment longer than is
necessary.
Remove skins when required, and
as each article is pared cut it up in
to proper size and pack directly into
the clean, scalded cans or jars.
Pack as solid as possible, being
careful not to bruise or mash soft
products.
In the case of fruit, fill the con-
tainers at once with boiling hot
syrup.
In the case of vegetables, fill the
containers with boiling hot water to
which little salt has been added.
Place scalded rubber rings on the
glass jars and screw down the tops
Seal tin cans completely Watch
them for leaks AS the prelimin-