Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1917-06-06
Kennebec Women Join
Forces to Save Food
Country Wide Public Canning Demonstration
Planned by Sub Committee of p u b Iii c Com
mittee and Instructions to Women Leaders in
Conservation Promise Much for States Share
in Herbert HOOver's Plan
Dean 1. s. Merrill

Dean L. s. Merrill
Dean Merrill took a few minutes in
outlining organization and work of the
food production in Maine. At the con-
clusion of the Augusta conference the i'm
portance of this work resulted in the ap
pointment of, the county committees and
also those Of the towns. The work of
food conservation to be effective must be
in close range one part with another.
Increased production of food, conserva-
ton Of food, distributin of food, are the
three parts of the work.
The firts step was to instruct as many
as possible in the saving of food. The
canning is one way and thousands of
girls through the canning clubs will be so
instructed.
zone of the best jobs we can do Is to
feed ourselves" A large share of food
will be exported, and so what food is
raised should be saved.
Dean Merrill said that he felt very soon
that the women will be asked to form
committees on food. to later form into
county organizations. which will be
real force to deal with a real question.
Dean Merrill said he felt sure that there
IL
department, which would have it's own
Importance in the plan outlined bv Mr.
Hoover.
The Demonstration
There is no home SO small or run on so
small a scale but what can do something
in the cutting out and doing away If
waste. Making use of small odds and
ends is great help. the careful selection
of food stuffs also helps. Making use of
surplus introduces the means of cannins
Canning is one of our oldest means of
saving this surplus.
The government strongly recommends
the cold pack method which is simple and
sure. Amy woman or girl can do this
work with success if she use common
sense.
Miss Kathryn Gordon assistant extern
sion instructor in home economics for the
college of agriculture, gave the demon
stration. String beans were first canned
by the cold pack method
Always use new rubbers on Jars, have
jars in good working order with no air
bubbles or rough places, how to keep jars
from breaking when they are filled with
hot material, how to fix old springs SO
that jars may be saved, how to tighten
old jar tops, were few of the methods
and means of saving told by Miss Gordon
Next Miss Gordon went through the
process Of canning Strawberries. Hot
water was used in order to save time, al
though cold water would do as the first
process. Using the cold Pack method
table as help. Miss Gordon guided her
listeners through the mysteries, but mys-
teries no longer, of canning. The note
books and pencils were conspicuous and
without doubt many housewives will
improve their methods by Miss Gordon.
suggestions.
One advantage of the cold pack is
that the natural flavor and color of the
vegetable and fruit is retained.
New beets are best for canning, in or
der to preserve the sweet taste.
Corn is blanched on the cob. and cold
dip it still on the cob. Then it may be
cut off, for then the milk is set and not
lost. Corn and lima beans swell, so some
space should be left. A very little water
is used in the jar with corn as the nat
ural flavor is not desired to be diluted
Squash and pumpkin is packed solid
and the steam process makes it dry which
Is desirable.
In canning tomatoes, very little water
is used. because of the large amount of
water in the tomato.
Jars should be sealed as soon as taken
out of the boiler. Turn jars upside down
to cool. for then if the seal is imperfect
the air bubbles will form. Cover jars
with towels when being cooled as drafts
from windows will cause them to crack
Labelling Is necessary. Store jars in
color of canned goods.
Miss Gordon gave an interesting talk
on rubbers. which are most factors in
successful canning.
The method and tables given below
are those which the government strongly
recommend as part of the food conserva-
ton:
CANNING BY "coLD PACK" METH
90 IN HOME MADE GAMER
METHOD: l. select sound. fresh pro-
ducts: 2. clean and trim the products;
3, scald or blanch+; 4, cold dips imme
diately; 5. pack the product in clean jars
mot necessarily sterle) with rubebrs in
position; 6. Gay, for vegetables add one
teaspoonful of salt to each quart and fill
jar with boiling water (b) for fruit fill
jar with syrup or boiling water: Z, place
cover on jar, and partially seal; s, process
or cook in boiling water. The water
should be at least an inch over the top
Of the jars; 9. remove Jars from kettle
and completely SEAL 10. COOL label. and
store In a dark place.