The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1917-08-09


ping basket into boiling water and
allowed to remain there from one to
Is minutes, depending on the kind of
product. In the case of green's and
green vegetables, however the scald-
ing is accomplished most satisfactorily
in steam, as volatile oils and other
substances remain In the food under
such treatment. Such products may
be prepared in a steam cook err or they
may be put in colander set over
vessel of boiling water and covered
as tightly as possible. AS soon as the
product is removed from the boiling
water or steam it should be dipped
into cold. clean water and Immediate
~ removed and drained for a few
moments. The temperature of the
water used for dipping should be as
low as possible.
MATTER OF PROCESSING"
The product should be packed care
fully into hot jars as soon as removed
In the case of fruits, boiling hot syrup
or hot water is then added. In the
case of vegetables, hot water usually
is used and salt is added for season.
ing. The scalded rubb and tops of
jars are put into place, the tops of
cans sealed, and the containers are
placed in a hot water BATH or some
similar device for processing. Pro-
cessing is the final application of heat
to sterilize the product and is con-
tinued for period determined by the
character of the product and the kind
of apparatus used. The containers should
be placed in the processing vessel as
soon as they are filled.
For processing, home Gamers may
choose from among several types of APP
paratus, according to their needs and
means Those in common use are the five
general types These are the home
made hot-water- bath outfits hot-water-
bath commercial outfits, hot-seal outfits,
steam pressure outfits, and aluminium
pressure outfits. AS the great majority
of the readers of this paper will use the
homemade equipment this article will
deal with this alone.
Homemade outfits for home canning
by the one-period cold-pack method are
constructed of such materials wash
boilers, tin pals, milk cans, metal wash
tubs and lard pals. The department of
agriculture lays stress upon the neces-
sity of such Gamers having well-fitting
covers and false bottoms or lifting plat
forms of metal or wood. The latter are
to support jars or cans to prevent direct
contact with heat and also to permit a
free circulation of water and steam
around the containers.
The department lays down a few basic
rules which must be observed for success
full canning by this method. The first is,
support the jars on a perforated plat
form to permit the circulation of water
under and around the jars. Second, have
the water cover the tops Of the Jars
rs soon as the water begins to boil Wig
orously Fourth. remove the jars from
the water and tighten the covers as
soon as the time is up.
SEALING AND COOLING
Liquid may be lost from the jars dur
ing the sterilizing process If the water in
the Gamer does not cover the tops of the
jars II the covers of the Jars are ad-
Justed too loosely, OF if the platform in
the bottom of the Gamer does not per-
NIT the water to circulate underneath.
Towels, excelsior, newspapers, hay and
the like are unsatisfactory for use in the
bottoms of hot-water-bath outfits. Use
a Stat or perforated platform.
Immediately afer the Termination Of the
processing period, while the products are
still hot glass and similar containers
must be sealed. Jars should then be
placed in tray upside down to cool, and
closely examined for leaks Tin cans may
be cooled by plunging them into cold wa
ter.
Canning by tho cold-pack method does
not require the use Of q particular type
of container Glass crockery Jars with
air-tfght tops or tin cans Of practical
" any type may be used II they are
carefully cleaned and properly handled
and sealed.
In canning fruits syrups are usually
employed. Thin syrups arc used for all
fruits. such rs cherries. peaches. apples.
etc, that are mot too delicate In tax
ture. Medium thin syrups are used In
the canning Of the medfum-sweet fruits,
such n blackbefrfes, eurrants dewber-
rfos, huclxleberries, raspberries, etc. Me-
dunn thick syrups arc used IN the can
ming Of an sour fruits, such az goose