The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1917-08-03
A. o. WILSON, CHAIRMAN or
STATE FOOD COMMITTEE, Is
SUES CALL FOR coNsERvA-
TON OF GARDEN PRODUCTS.
HEIGHT OF THE SEASON
OPPORTUNITY TO SAVE
Fruits and Vegetables Canned Now
viii Release Bread and Meat for
the Use Of the Armies
Fighting for Liberty.

ISSUED by the Minnesota Food Com.
mittee with the approval of the
Public Safety Commission.)
A call to all of the people of Mime
sofa to save every possible ounce OF
garden products by canning now, in
the height of the garden season, is
being sent out by A. D. Wilson, chair
man of the State Committee of Food
Production and Conservation, as a
step toward the solution of the prob
lem of feeding the world through the
present war crisis. The call reads:
ITO the People Of Minnesota:
Vegetables and fruits properly can
ned and stored now for winter use will
greatly reduce the home demand for
meat and bread They will thereby re.
lease stores of foodstuffs for the
armies which are fighting to give the
world liberty and peace, and for the
peoples who have been going hungry
that such armies might be fed. For
this reason the Minnesota Committee
of Food Production and Conservation
appeals to the people of the state to
promote the canning Of every possible
ounce of garden products. There need
be no fear of causing an over-supply Of
foodstuffs."
AS a means Of encouraging home
canning, the State Food Committee is
emphasizing the use Of the "cold pack
method"
Cold Pack Method Explained.
The cold pack method calls for the
use of hot water bath, a water seal,
or a steam pressure outfit. The chief
article in the first may be found in
practically every home. 1t is a wash
boiler, large lard can, or some SIM
liar receptacle. For this reason the
hot water bath Is recommended. In
structions as to the canning by the
cold pack method with the hot water
bath equipment follow:
Provide false bottom of wire net
ting or wood Stats with legs to lift it
about one and half inches above bot
tom of vessel. If it is made of wood
1t should be fastened down to prevent
Its floating.
Fill vessel with clean water to cover
tops of jars to depth of one inch.
Begin heating water in time to let it
boil violently by the time the jars are
packed.
See that the jars are not cracked.
have no broken areas on the collar on
which the rubber rests and are abso-
lutely clean. Scald them thoroughly.
Use new, thick, elastic rubber rings
scalded just before being put on jars.
Start preparation of vegetables or
fruit with clean hands, clean utensils
and clean, sound, fresh products.
The quality is always better if the
product is canned Immediately. This
Is especially true of corn and peas,
which lose flavor very soon.
Prepare products for sblanching.
Large sized vegetables, as squash and
pumpkin, must be cut into pieces, and
others prepared as for cooking.
Blanch all green's in steam rather than
In boiling water. Use ordinary steam
or or place in cheese cloth in live
steam.
Blanch vegetables and all fruits ex-
cept berries by leaving them from one
to fifteen minutes in clean boiling
water. In blanching vegetables each
person must use judgment as to time.
Fresh young vegetables blanch in the
shortest time given; older vegetables
take more time.
Remove the blanched products from
the boiling water and plunge them
quickly into cold water, the colder the
better. Take them out Immediately
and let them drain. Don't let them
soak in the cold water.
Speed 10 Demanded.
Put the blanched vegetables and
fruits into hot jars at once.
Remove skins when required, cut
and pack into clean, scaided jars
Pack as solidly as possible, but do
not bruise or mash soft products.
Fill the fruit jars with boiling hot
strip.
Fill the vegetable Jars with boiling
hot water to which level teaspoonful
Of salt has been added for each
quart.
Put scalded rubber rings in place.
Put the cover on and partly seal jar.
For screw-top jars tighten topzuntil it
grips the rubber. The glass top GOV.
ers are held in place by the top wire
only.
Put the jars as soon as possible into
boiling water on the false bottom Of
wash boiler or other receptacle pre-.
pared for this purpose.
Let them sterilize or process for the
time indicated in the table herewith,
counting time from the moment the
water begins to boil after, the jars
have been immersed. Time schedule
is for one-quart jars of fresh-picked
products.
Remove jars and tighten the tops
Immediately. Then stand them upside
down in cool place, but where no
draft will strike them. Watch for