The Barre daily times. (Barre, Vt.) 1897-1959, 1917-07-21
CAN CAREFULLY.
United States Department of Agriculture
Tells How to Avoid Canning Troubles.

Tells How to Avoid Canning Troubles.
Careful, painstaking canning is the
only kind of canning that pays, declares
the United States department of agri.
culture in a statement issued to-day
warning housewives against carelessness
in putting up fruits and vegetables.
"The faithful following of approved
methods and directions is the only safe
road to success in canning" says the
statement. Housewives who carelessly
practice methods that are new to them,
or who attempt to improve on the
methods, or to make short cuts, are tax.
ing a risk of spelling good food. Can
ming is essentially scientific process
however much it may have been simpli.
fed for home use.
I'm the canning methods which the
department advocates careful study has
been made of the essentials for the pres
ervation of food products, and all steps
not absolutely necessary have been elm
mated. There is good reason, therefore,
for each step which is advocated. If
home Gamers profess to follow a depart
ment method, they should follow it in
detail; and if they fail so to follow it,
they should frankly recognize that not
the method but the application of it is
at fault. Especially there should be no
mixing of methods, whether those of the
department or Others. One method
should be adopted and followed carefully
in canning any given batch of products.
"In the one-period cold pack method
of canning in particular, canning has
been simplified greatly as compared with |
some older methods. For this very rea-
son, every step called for in the direc- |
lions is essential, and not one should be
omitted or performed otherwise than as
indicated. Specialists who have worked |
out and demonstrated this method of |
canning for the last five years, have in
vestigated all reports of the spoilage OF
products, and have found in every case
that the trouble was due to faulty equip |
ment, including poor rubbers and con-
tanners, TO failure to follow the direc-
tions carefully, to the use of old or
spoiled vegetables or fruits, or to the
local occurrence in certain vegetables ot
unusual spores which prove troublesome
even under commercial canning prac
Ices. By following the simple directions
exactly the specialists themselves have
out up with home made water bath out
its, without loss, thousands of jars and
ans of various products.
The following points especially should
,e kept in mind when canning by the
me period cold pack method:
Test jars and use only those free from ,
law.
Use only good quality live rubber
ings.
Use only fresh, sound vegetables or
ruits. s
Wash products thoroughly. .
"Blanch in boiling water or live steam
hot water or vapor will not do.
Dip in cold water-not tepid or warm
rater.
dip quickly into and out of cold wa
er-do not soak
rack INTO Jars lmmediately--do not
It the dipped products stand uncovered
lille you attend to something else
"Be sure the jars are hot when the
roduct is put into them. They can be
ept hot in vessels of boiling water.
place the top and rubber on each jar
5 it is filled-do not wait until all the
Irs are filled.
place the jars in boiling mot merely
ot water deep enough to cover them :
ltirely mot merely part way up the
de of the jars.
"Sterilize for the full time indicated in
Ie directions. Count time after boiling
lint has been reached.
After sealing, turn jars upside down I
cool, so that those with leaky seals
ay be found easily, and so that their
ntents may be resterilized in tight
aling containers.
"Store in cool place-not in a hot
tchen or attic.
"Above all, plan so that you will not O
interrupted. Then work quickly, and o
vote your whole attention to the work
hand. Let all other Homework go, if
ssible, until all the jars are in the
srilizer. Any delay in performing the
cps between blanching and sterilizing
,ans risk of loss