Gunnison news-champion., 1917-07-06

must not be allowed to remain out of
the jars moment longer than is
necessary.
Remove skins when required, and
rs each article is pared cut it up into
proper size and pack directly into the
clean, scalded cans or jars.
Pack Is solid rs 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 a 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 preliminary
treatment has taken care Of expan-
sion it is not necessary to exhaust the
cans.
How to Sterilize Or Process
Put the jars or cans as soon as pos
sible into boiling water in q wash boil
er or into your canning device. Let
them process for the time specified in
usual canning.
When processing fruits in steam
pressure Gamers, not over pounds
Of steam pressure should be used.
When processing vegetables and
meats do not use over Is pounds Of
preAsure.
After processing, remove the con-
tanners.
Tighten the tops Of jars immediate
ly and stand the containers upside
down in cool place, being careful
that no draft strikes the hot jars.
Watch for leakage and screw covers
down tighter when necessary. Store
in cool, dry place. not exposed to
freezing temperature.
Use band labels for cans, being
careful not to let the glue get on the
can itself Is It may cause rust.
From time to time, especially in
very hot weather, examine jars and
cans, making certain that there are
no leaks, swellings or other signs Of
fermentation.
There will be NO spoilage il the di-
rections are followed implicitly and
the containers arc sealed up tight.
Fruits which are put up with heavy
syrups can be kept under cork and
parafin seal Save al wide-necked
bottles. glasses and jars for putting
up fruits.
Vegetables, meats, and hsh. how
ever, can not be kept safely unless
they are dramatically sealed. Re-
serve regular Jars for produets that
can not be packed in other ways.
A. there may be some difficulty
in securing cans and jars, dry Or
keep in other ways everything that
need not be canned.
Canning Fruit withsat Sugsr
Fruit for use in pie or salads or as
stewed fruit can Be put mp or canned
without the use Of any sugar at III,
according to the canning specialists
Of the Depaxtmsnt. They, thersfore, ,
advise those who, because Of the high
price of sugar, have been thinlEing Of
reducing the amsant Of fruit tksy put
mp. to can - much Of thsir surplus q
possible by the use Of boiling water
VIXEN sugar syrup il beyond their
means. Any fruit, they say. may be
sueeessfully sterilixed and retained IN
the pack By simply adding boiling Va
ter instead of The hot syrup. The. use
Of sugar, Of course, u desirable In the
canning Il III kinda Of frnits and
makes = better and ready-sweetened
produet. Moreover, mest. ef II fruits
when canned IN water alone % ~
rstain their naEural Ahsss, 4sxturs
- eolsr = wsll - fruit pue Up II |
syrup. Fruit .eanned witaoat saear|
= b used for sanesS u dsserts nA1st
~ sWeetened
Dlrsetisas fsr Casaisg ftsiss WA
- Syrup & ss,' 5 :
C1n the prpdnets IL sane day Il. III
picked Cull, 49,, o.. SO, md elean |
~ &zuit ~ plaeine + = :, sls1insrl
~ po1rfns watsr eyer Il uhffl e III
49,. Pax ~ prednet t1sssaShlyl
= slsss IN = = - intI tlsy