Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-05-13

use rubber more than oncc). then
the glass top, and place one wire across
the top. leaving the second one loose.
After all the jars are ready. set them
in the boiler on the false bottom and
pack paper between them to keep them
from striking together; fiji the boiler
with cold water up to the neck of the
Jars. put the top on the boiler and set
ii on the stove. Don't move the boiler
and don't make up the fire during cam
ming process, but have good fire be-
fore beginning. Let the water boil In
the boiler one hour. At the enc OF
an hour, clamp down the second wire
on each of the jars. lift boiler off the
stove ana set in Il convenient place.
Next day set the boiler on the stove,
loosen up the second clamp on each
jar and boil one hour AT the end OF
the hour. tighten down second wire and
set the boiler OF the stove. The third
day loosen the second wire Of the
clamp and set the boiler OH the stove.
boil one hour. take off the stove and
tighten second clamp. This is the final
process and when the jars are cool,
they can be taken out of the boiler,
wiped off, wrapped in newspapers 10
keep dark. and pu. away on shelves
in the StorcrOoin.
PERFECT STERILIZATION
NECESSARY FOR SUCCESS
Perfect sterilization is the secret of
success i'll canning. There are three
classes OF germs which cause decay:
yeast., modS and bacteria
Those fruits or vegetables which
contain sugar have the yeast germs:
and acid vegetables. like the tomato,
arc subject to mold. These are usually
killed at temperature OF boiling
water. so that in canning tomatoes.
boiling one hour is all that is ncces
boiling
one hour each day for three corsecu--
tive days. 1T is the same for fruits
In preparing fruit sugar should be
sprinklcd all through IL before filling
the jars with water, the amount Of
sugar according to the acidity Of the
fruit. Put in as much sugar az you
would in preparing the fruit for the
table. and boil only ono hour.
The third germ, bacteria. is the most
difficult to Kill, and. therefore. re-
qurcs three consecutive days of one
hour each at the temperature Of boil
ing for most vegetables. Corn is very
easy to can. If these directions are
followed carefully: Corn should be
canned Immediately after II is gath
cred. IT loses it's sweetness very soon.
Select the ears with full grains before
they begin TO harden. husk them and
brush the silk off with stiff brush.
cut the grains off the cob with sharp
knife and pack the can full. Put Il
teaspoonful Of salt oil top of quart
jar and fiji up with cold. fresh water.
Put on the rubber ring. Place the
glass top on loosely, i. e, with one
wire across the top. the second wire
unclamped. and so on according to
directions given above.
Tomatoes arc scalded. peeled and
packed in Jars. and their own juice is
sufficient. No water is necessary.
Okra and string beans should be young
and tender. and, therefore, not longer
than two inches. Keep the ckra whole.
or cut in slices. Cap and string the
beans and boil one hour.
Egg plant should be peeled. sliced
in half-inch pieces and soaked in cold
wafer for at least half an hour. The
slices can then be placed neatly in the
jar. one on top of the other IL cut to
fit the opening OF the jar. and then
proceed according to general directions
1t is ready TO fry in batter and serve,
or II can be broken up and baked.