The daily Gate City and constitution-Democrat. (Keokuk, Iowa) 1916-1922, 1917-07-25

be scalded only long enough to loosen
and other conditions Of product de-
termine the time necessary. The
time table gives approximate time for
scalding and blanching different prod
ucts.
HOW. Have kettle of boiling wa
ter handy Place product In wire bas-
ket, thin towel, or cheese cloth; low
err in boiling water. Remove prompt
ly as indicated by time table for
blanching, or when skins are loosened
In scalding If scalded or blanched
too long, the products will be too
much cooked for best results. The
cold dip" follows Immediately.
4. Cold Dip Immediately. To cold
Dip" lower the product Immediately
from the hot water into cold water.
The cold dip helps to separate the
skin from the product. helps to keep
the coloring matter, firms the texture.
The sudden change from hot to cold
helps to destroy bacteria and spores
and cools the products so it is easier
to handle. Remove product from
cold dip at once.
5. Pack Product In the Jar. The
jars, tops and rubbers should all have
been made ready so that product can
be packed in Immediately. 1t is best
to have jars hot so they will be prop
erly tempered to go into the "hot wa
ter bath" as soon as packed. Be sure
that the rubbers and tops are good
ones and that there are no rough, I'M
even edges where the sealing takes
place, between the jar and the top
Pack products we'll so as to have a
well filled jar when completed.
| 6. Add Hot Water and Syrup. After
the product is packed in the jar, com
plete the filling of the jar by pouring
in hot water or syrup. Generally, hot
water is used with vegetables and
syrup with fruits. except with toma-
toes, when no liquid is needed. Water
may be used with fruits If desired.
The syrup is made by dissolving sug-
az in water and bringing to boil.
The proportion of sugar to water Is
governed by the taste. The syrup is
really seasoning to be determined
by the flavor desired.
! z. Adjust Rubber Cover. Place rub.
Der; see that 1t lies fat and fits we'll.
Place covert be sure rubber and top
are good ones.
8. Do Not Completely Seal Glass
Jars. With screwtop jars, screw COW
er on, then turn cover back just a
little (about one-half inch) Just
enough to loosen it so that when
heated the steam may escape. With
spring sealing Jars, have top spring
in place, but leave the side spring up.
With vacuum seal jars, place cover
and spring in place, to hold it on.
The spring will release the cover
Fo, Nf OF m
If covers are too tightly adjusted,
|expansion from heating may blow the
rubber out or break the jar.
9. The "Hot Water Bath" AS soon
as the jar is packed and partially
sealed, place it Immediately in the hot
water bath for sterilizinz. There is
advantage in having the water In the
bath boiling when jars are set in. II
they have been filled with boiling wa
ter or hot syrup. no breakage will oc
eur. Use good Judgment in this. !,
J Jars seem not hot enough to place In
hot water bath Immediately without
danger Of breakage, set them first IN
warm water to temper them.
Cook products as per time table. Dc
mot begin counting time until the wa
ter Is at jumping boil. II under
cooked, the product will not keep; II
overcooked, the product may lose flaw
or, color and texture.
TO- Remove from Bath and Seal
AS soon as the product has cooked
at boiling temperature the number
of minutes indicated by the time table
remove the jar from the bath, exam
inc rubbers and complete the seal &C
cording to the kind Of jar used.
Protect glass jars from draft when
removing from bath to avoid break
age. Set jars where they will cool
without disturbance until seal sets
Cautions: Follow directions faith
fully. Be sure to completely sterilize
the product Be sure of a perfect
seal. Use good judgment all the time
and you will have superior canned
product that will keep indefinitely.
Canning Clubs, Canning Recipes, In
formation. Inquire of your county
club leader. county agent, county SUI
perintendent of schools. or write to
the Agricultural Extension Depart
ment, Ames, Iowa, for information
concerning organization OF canning
clubs and the circulars giving canning
recipes, instructions and complete dt
Irections for canning club work by the
"cold pack" method.
Time Table
For scalding or blanching, and for