Norwich bulletin., 1917-06-26
CANNING LESSONS
COLD PACK METHOD
Clip This Lesson For Ready Reference

Clip This Lesson For Ready Reference
 The cold pack method Of canning is so simple and the instructions so cas- iIy followed that the women of the country are taking up the work by the thousands, says today's bulletin from the National Emergency Food Garden Commission of Washington, which is CO., operating with this paper in n2- ton wide campaign for conserving the food of the country. The canning primer and one on drying will be sent free to any reader of this paper who writes to the commission at 210 Mary land building, Washington, D. C. In the cold pack method the steps to be taken follow:
 Select sound vegetables and fruits If possible can them the same day they are picked. Wash, clean and prepare them.
 2-HaVe ready, on the stove, a can or pail of boiling water.
 3-P ace the vegetables or fruits in cheese cloth. or in some other porous receptacle-a wire basket is excellent for dipping and blanching them in boiling water.
 Put them whole into the boiling water. After the water begins to boil begin to count the blanching time.
 5-The blanching time varies from one to twenty minutes, according to the vegetable or fruit. When the blanching is complete remove the veg eta bles or fruits from the boiling water and p-unge them number of times into cold water. to harden the pulp, and check the flow of coloring matter. Do not allow to stand in cold water.
 6-The containers should be thor oughly clean. It is not necessary to steriiize them in stream or boiling water before filling them, for the req son that+in the cold pack process both the insides of containers, an dthe con tents are sterilizel. The jars should be heated before the cod product is put in them.
 Pack the product into the con tainers, leaving about a quarter of an inch of space a. the top.
 spoon of salt to each quart container and fill with boiling water. With fruits use syrups.
 9-With glass jars always use a new rubber. Test the rubber by stretch ing or turning inside out. Fit on the rubber and put the lid in place. If the container has a screw up as hard as possible, but use only the thumb and little finger in tightening it. This makes it possible for steam scnerated within to escape and prevents break age. If a glass top jar is used, snap the top ball only, leaving the lower ball loose during sterilizatio Tin cans should be completely sealed.
 
 tainers on the rack in the sterilizer. If the homemade or commercial hot water bath outfit is used, some au- thorities insist that enough water should be in the boiler to come at least one inch above the tops of the containers, and that the water in boil ing out should never be allowed to drop to the level of these tops. Be gin to count processing time when the water begins to boil
 11-At the end of the sterilizing g period remove the containers from the steriIizer. Fasten covers on tightly al once, tip each container over to test for leakage, and store. Be sure tha no draft Is allowed to blow on glass jars as it may cause breaking.
 12-If jars are to be stored where there is strong light wrap them in paper, preferably brown, as light will fade the color of products canned in glass jars. and sometimes deteriorate the food value.