Gunnison news-champion., 1917-07-06

!
To Can Food With Ordinary Heae
Utensils
Adults and children can easily put
up fruits and vegetables by method
taught to canning clubs.
.
:. Can Surplus Food But Use Jars .
and Cans Wisely
> Don't have an empty preserv-
ing jar in your home next fall.
There may be some difficulty .
in securing cans and preserving
jars.
sReserve regular tight-sealing .
containers for vegetables, con
centrated soups, meats, and fish. .
Concentrate products SO that :
each jar or can will hold as much .
food and as little water as pos =
sible. .
Put up jams, jellies, and pre-
serves in glasses sealed with cork
or paper paraffin. Pack fruit :
juices in ordinary bottles.
Don't can anything that can be :
kept just as well dried or in other
forms
How to Can BY the One-Peried Cold.
a Pack Method
Washington, D. C.-Don't let valu-
able surplus fruits and vegetables e
to waste. Adults and children in {
very few hourss with little other r'hsml
equipment than wash boiler and
cans Ind jars, can preserve much
valuable, perishable food for next
winters use. Succulent vegetables
and fruits are important to health
the year round. See that your table
is supplied.
The simple one-period cold-pacl
method described is that taught by
the U. s. Department Of Agriculture
for the boys and girls Of the canning
clubs in the northern and western
states. With this method thousands
Of boys and girls each season put up
vast quantities Of fruits and vege-
tables. With this method practically
every vegetable and fruit grown in
/ this section can be canned.
The wash-boiler method described
below is entirely effective. Those who
desire may purchase home-size water
zeal, steam pressure Of pressure cook
Y canning outfits which save time
and fuel.
Preliminary Preparatiea for Canning
Provide false bottom Of wooden
at$ice work. cross pieces Of wood. or
Ieoarse netting for your clean wash
boiler or other large, deep vessel to
Be used for sterilising.
FIN the vessel with clean water 70
hat the boiling water will cover the
-ops " the jars or cans. Begin heat
|;pg the water 70 that It will be boiling
siolently by the time the containers
Are packed.
See that al cans or jars are in good
~ ition and absolutely clean. Seald
heX thoroughly. Use new rubber
ings and scsld than just before putt
Ag them on the Jars.
| Pfl lArine Fruits and ve9etables
Start With elean hands, clean uten-
,sils, and clean, sound, fresh products.
y Throw out I'll vegetables and fruits
hieh are withered or unsound. Wash
{ III grit and dirt II possible, use
lily fruits ard vegetables picked the
me day and never can peas and corn
Heared hnore than i've hours.
Prepare fruits and large sized veg
I E1bles for blanching. Remove al
pots dpm apples.
PfeF3se beams ard greens - for
skiing. Be especially careful to re-
~ n foreign plants from the
- Nlaneh vegetables and III fruits
Z (pE bsfriss " Isaving thsm frsa
D s minufe6 h e3san beiling wa&er.
nuanese ~ b1anc1sd prsduets frsa
= ksfling vlter md plunge them
10y infe epld vataR, he eoldsr
g (hettsr. tn ta1e tken 81 fli,-
1inti1y ~ vt tksm drain. Doat
s 49, ~ II ~ 81 WateF.
Ikom II poant - Gpoea = hieh1yl
16aoant n b1onGae6 voestah1so|
{ f1uits. vtisA ~ sligAEly war;,