Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1917-08-29
i i i i i j. j. j. j. ds j. J.
.9'CANNING AND DRYING FOR =.
IL WINTER USE. =.
By #. II. Rockwell.
''0oN"eH' Il
y # + T. Il \ !. i. i. i. i. j. j. X
Sixth Article.

he biggest source Of loss in the
average fall garden is not insects mr.
diseases or dry weather, as bad as
these things are, but the waste of
products which are not gathered in
t'me and go to seed or get too old
and tough to use.
Inc abundance Of rain which wa
nave had so far in most sections has
Aept the emergency gardens planted
green and growing; but the hot, dry
weather we are likely to get for the
"eHt rev weeks will cause crops to
mature very rapidly. Consequently
only the gardener who is prenared
Will be able to keep up with the sup
ply and prevent great deal of un-
necessary waste.
even in the garden that has been
very carefully planned there Is sure
TO be a surplus of some things. If
one has made big planting Of beans
or corn especially for winter use,
provision Is naturally made to take
care of them, but 1t Is the small sur-
made, and which go to waste before
one realizes 1t, that make q total lose
OF very considerable amount even IN
the small garden.
TO utilize the gardens products to
the fullest extent you should be pre-
pared to save every extra uuart of
beans or dozen ears Of corn that is
likely 10 be produced. Two ounces
or dried string beans will supply that
part OF a meal for five people. 1t
taxes put two ounces Of dried apples
10 make a large apple pie. So it is
evident that even the odds and ends
are well worth saving, and to do this
saving with the least possible trou-
Die the apparatus and containers nec-
essary should be kept on hand and
ready to use at all times. With the
use OF up-to-date methods this does
not mean very difficult work. Gun
to-date methods" do not necessitate
any elaborate or expensive eouip-
mentN The ordinary kitchen uten-
sils, with few convenience, which
can easily be made at home, answer
every purpose where only small
amounts are to be handled.
Improved Canning Methods.
The modern method Of canning,
which is being quite universally ad
opted everywhere with good results
and with a great saving in work, is
called the "One-Period Cold Pack
Method" The vegetables or fruits
are put In the jars or cans while they
are cool instead Of being Dipped out
of steaming hot kettle with the GER
tainty of good deal Of hot and dis
agreeable work and the risk OF badly
scalded fingers, if not telephone
call to the nearest doctor.
In the one-period cold pack me-
tohd there are four general rules to
be obeyed. They may seem so obyi-
GUS as to be hardly worth mention
ing, but any failure in results can
usually be found to be due directly
to carelessness in one Of these four
points.
First, each product to be canned
should be absolutely sound and per-
fectly clean; it should also be as
fresh as 1t is possible to get it-pref-
erably gathered the same day that it |
Is to- be put up.
Second, the utensils and all euuip- |
ment and containers should be not !
only carefully washed, but thorough
~ sterilized before work with each |
"hatch Of stuff" is begun.
Third, after being put in the con-
tainers the processing" should be |
continued the full length of time that
Is required for the particular pro-
duct that Is being put up. The time |
required for different things varies |
greatly, and one should be sure Of |
having correct information on this
point before beginning work with |
any fruit or vegetable that has not |
been handled before.
Fourth, after the processing" has |
been completed, the cans or Jars
must be made absolutely tight.
The processing" mentioned above |
consists in placing the jars or cans
Of vegetables or fruit, after the lat !
ter have been packed in sterlized,
hot containers and covered with boil |
ing liquid, in hot water or in steam
for certain length Of time before |
they are finally sealed preparatory to |
cooling off and putting away. This |
time varies from twelve minutes to |
two hours for different kinds of yege- |