Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-08-05
DETAILED INSTRUCTIONS
FOR CANNING IN GLASS
Directions Are Given for Sterilization
Of Jars and Preparation
of Fruit.
STORE IN COOL, DARK PLACE
Information rs to Tomatoes, Snaps,
Beets, Peaches, Berries and Soup
Mixture Given in Detail by Miss
Jessie NJ. Jones.

Cooperating with the United States
Department Of Agriculture. the Virginia
Agricultural and Mechanical College
and Polytechnic Institute. through it's
extension division. of which Miss Jessie
NJ. Jones Is director, has issued careful
instructions for canning in glass.
These instructions are as follows. and
IL strictly observed will insure sue
cess:
sterilization Of Jars: Wash the jars
and tops thoroughly. place in cold wa
minutes. remove jars and place upside
down on clean cloth. Dip rubbers in
boiling water.
Selection: Sort fruit o, vegetables
for firmness. size and color.
Branching or S%caiding: Plunging the
fruit or vegetable in boiling ter for
a short time to shrink them. to in
sure a better-packed Jar. to remove
strong odor or flavor, and to improve
the texture. The time depends upon
the maturity Of the fruit. Take from
hot water and plunge into cold water
to stop the cooking.
Packing: Fill the Jar with fruit or
vegetable to within ~one-Quarter inch
of the top. Pour in liquid until the
jar Is full. Insert a thin paddle be-
tween the jar and the fruit to re-
move air bubbles and aid in packing.
fspe IN lar dEOunu Tic cQBc, place
a good rubber in position, aid adjust
The cap. If using glass jars with wire
clamps, leave both clamps up; il screw
TOP jar. screw the cap evenly about
half way.
Cooking: Place the jars in a kettle
OF water (you can use a wash 5o:ler>
on 4 rack (5hingle, folded tea towel or
pastetoard) to avoid breaking. The
water in the kettle should core to the
neck of tho jars. Use a tight cover
for the kettle to keep the steam in.
Count your time Of cooking from the
moment the water boils. Fasten down
the clamp, or screw the cover on light
ly ut the end OF the cooking. Remove
from the kettle and protcc. from draft.
With the vegetables which it is neaes-
sary 10 cook one hour a day FOR three
days, raise the clamp at the beginning
of each cooking. IL screw top lar. loos-
en- the top and fasten at the end OF the
! cooking.
Storing: All canned products should
DC store. in a cool, dark place.
Tomatoes Sort, scald one minute in
cold water, peel. core carefully, pack
jar full, NIL spaces with juice from to-
matoes, using no water. Season quart
:ar with two level Of mix
ture OF one OF salt to two of sugar.
Cook quart jar thirty minutes.
Snaps: Select young. tender beans.
wash and cut in inch pieces. blancil
until you CAN DenO "1tnOut breaking,
plunge in cold water, pack tightly in
jars. add brine (salt, five tablespoons
10 four quarts of water). cook one hour
a day for three days.
Reefs: Select small, tender beets,
cook three-fourths done. pack. using
brine as for beans. cuok from one to
two hours, according to size of beets.
Peaches: Select freshly gathered
peaches, peel. blanch fifteen seconds.
plunge in cold water, halve. stone, pack
in Jars. Ell Jar with strip teleyen cups
of sugar to four quarts of water). All
fruit may be canned without any
sugar. The amount given here may
be reduced.
Berries: Select freshly-gathered ber-
ries. wash in %colander. pack in jar.
tapping sides OF jar to shake down ber-
ries, fiji jar with strip (scvcn cups Of
sugar to four quarts of berry juice.
cook ten minutes for quart jar.
Soup Mixture: One-half tomato pulp,
one.fourth corn or tiny lima beans,
one-fourth okra with seasoning add.
ed. ono slice of onion two Inches in
diameter.
The tomatocc should he brought to
a boil. rubbed through a sieve to re-
move the skins and seeds. and cooked
down TO the thickness OF catsup before
measuring; then the corn, okra. onion
ard seasoning should be added and
cooked until the corn md okra are
about three-foLrths done. Cook one
hour a day for three days.