New Britain herald., 1917-07-10
EAT WHAT YOU CAN,
 CAN WHAT YOU CAN'T
Many Attend Lectures on Pre-
 serving Garden Foods

Mrs. c. o. Dean, canning expert, de- livered two demonstrative lectures on how to can garden products before large gatherings of women at the fre- vocational Grammar school kltcheh this morning and afternoon. 50 large was the crowd of women at potl morning and afternoon lectures thae extra chairs had to be secured anu even then there were many Who were compelled to stand. Great ehVllue iasm in the work was manifested Oy the women and Mrs. Dean, m the course of her lectures, stated that III case there are g. sufficient nunoer o1 girls and women who nave to "olh days and who would like to learn the art of preserving garden produce they can organize an evening class ana arrangements can be made for her to lecture and demonstrate before them.
 These lectures and demonstrations on canning are given through the office of the Chamber of Commerce, with which is cooperating the Con- necticut Committee on Food Supply, the Connecticut Agricultural college and the United States Department of Agriculture. The local committee di- rectly in charge of arranging these lectures and from whom further in formation can be obtained, is com- posed of E. w. Pelton, chairman, Mrs. E. w. Christ, Mrs. c. F. Chase, Mrs. Hedley P. Carter, Mrs. Ira E. Hicks, and the Misses Mary A. Campbell and Flora Humphrey.
 Lectures on Canning.
 Mrs. Dean, who lectured today, gave her demonstrations at 10 a. m. and ? D. m, the subject being Home Can ming and Drying Among other things, the expert explained that one of the first principles in canning is to thoroughly sterilize the product and to seal the container absolutely air tight The various steps in canning, she explained, should be taken up in fifteen parts: grade the products ac- cording to shape, size and degree Of ripeness; wash thoroughly, trim or pare; scald or blanch, according to recipe; dip the product quickly but thoroughly in very sold water; pack carefully in jar; add boiling liquid: wipe top of jar carefully; place rubber and cover on jar; partially seal; cook the length of time required in recipe: remove jar; tighten cover; cool; test; seal when cool; label.
 As one excellent formula for syrup to be used in canning all fruits del- icate in flavor and texture, is given three quarts of sugar and two quarts of water, boiled together. If sugar is too expensive and the fruit is such that less is required, three quarts of water and two quarts of sugar works we'll. By the cold pack method, how ever, all fruits can be successfully canned without sugar, it was ex- plained This cold pack method is one in which the product is sterilized after it is placed in jars and is found to be successful in canning fruits, vegetab bles and meatT. By this meth cd the products retain their natural color, flavor and texture and there is much saving of time and fuel.
 When canning fruits by the cold pack method Mrs. Dean advised all women to can the products on the day they are picked. For canning lima bea1~, string beans, peas, etc, the expert recommended canning on the same day as picked. The opera tion is: Gull, string and grade. Blanch in boiling water for two to five minutes. Remove and plunge quickly into cold water Pack in container. Add boiling water to fill crevices. Add one level teaspoonful of salt to each quart. Partially seal. Sterilize, if in hot water bath, for 120 minutes. Remove jars, tighten cov- CTS and pack away. For canning corn, the recipe is to remove the husks and silk and blanch on the cob in hot water for five to ten minutes. Plunge quickly into cold water and cut corn off cob with sharp knife Pack in jar and follow above process except that it should be sterilized in hot water bath for 1SO minutes
 Among the many important can- ming suggestions made by Mrs. Dean are the following: Be sure and ster- ilize all jars and use only the best jars. No glass jar with rubber or metal in direct contact with the food is desirable unless metal cap is enamelled or lacQuered. To test seal ing rubbers the rubber should be folded in half and if it does not crack it is probably safe. Also, if the rubber, after being stretched, springs back into original shape.