The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-06-29
CAN O AT HOME

S<A4> COODS AL HUME
Don't let valuable 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 of cold-pack
method described is that taught by the
United States Department of Agricul-
ture for the boys and girls Of the
canning clubs in 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, Of pressure
cooker canning outfits, which save
time and fuel.
Preliminary Preparations for Canning.
Provide a false bottom of wooden
lattice work, cross-pieces of wood, or
coarse wire netting for your clean
wash boiler or other large, deep ves-
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 heat
ing the water so that it will be boil
ing violently by the time the contain
ers are packed.
See that all cans or jars are in good
condition and absolutely clean. Scald
them thoroughly. Use new rubber
rings and scald them just before put
ting them on the jars.
Preparing Fruits and Vegetables.
Start with clean hands, clean uten-
sils, and clean, sound, fresh pro-
ducts.
Throw out all vegetables and fruits
which are withered or unsound. Wash
out all grit and dirt. If possible, use
only fruits and vegetables picked the
same day, and never can peas and
corn picked more than five hours.
Prepare fruits and large-sized vege.
tables for blanching. Remove all
spots from apples.
Prepare beans and greens as TO,
cooking. Be especially careful tc
remove all foreign plants from the
greens.
Blanch vegetables and all fruits ex.
cept berries by leaving them from
to 5 minutes in clean boiling water.
Remove the blanched products from
the boiling water and plunge then
quickly into cold water, the colder the
better. Take them out Immediately
and let them drain. Don't let then
soak in the cold water.
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 pars a moment longer than is ne.
cessary.
Remove skins when required and as
each article is pared cut it up into
proper size and pack directly into the
clean, scalded cans or jars.
Pack as solidly as possible, being
careful not to bruise or mash soft
products.
In the case of fruit, fill the contain.
ers at once with boiling hot syrup.
In the case of vegetables, fill the
containers with boiling hat water te
which a little salt has been added.
Place scalded rubber rings on the
glass jars and screw down the tops
Seal tin a n completely. Watch
them for leaks. AS the preliminary
treatment has taken care of expan.
sion it is not necessary to exhaust the
cans.
CHICKEN FAT VALUABLE.