Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-07-12
START NOW TO PLAN SAVING
OF WAR GARDENS SURPLUS
New Methods of Canning Easy, Economical and Safe
Scientific Sterilization Versus OpenKette" Preserving
Cold-Pack Method Adapted to Any Kitchen
BY JOHN BARTRAM
WAR GARDENS" are now yielding
w their first crops


"\NTAR GARDENS" are now yielding
w their first crops.
Many families which once bought vege-
tables and fruit in quarter .pecks or small
carriers this year, thanks 10 their garden
ing and patriotic inspiration, are enjoying
large "messes" OF fresh green vegetables
for daily use and have a considerable sur
plus. Already have received many queries
from John Bartramites asking what 20
do with the excess Of peas, string beans
and beets. Soon corn, cucumbers, carrots
and tomatoes will be maturing bountifully.
Then will come turnips. parsnps, cabbage,
potatoes. brussels sprouts. etc.
one man writes there is no sale for his
excess crops, since all the neighbors have
producing gardens. Don't sell your surplus
Follow Uncle Sans advice and can, dry
store or pickle &C. one OF the ways this
war Is to be won Is by conservation and
preservation as we'll as by production OF
food Alternating with the gardening artl-
cles will be practical instructions by which
each family can store food for the long
nonproductive winter months.
n is not too early for the war gardener
TO begin thinking about canning his surplus
products. says the National Emergency
Food Garden Commission. The splendid
bulletins of this publc-spirited body, or
which Charles Lathrop Pack Is chairman
and Percival Ridsdale secretary, together
with the tested experiments of the Federal
Department OF Agriculture, form the basis
Of authoritative, practical and economlcal
methods and recipes, along with the house,
wifey lore Of Mrs. John Bartram TO check
of what Is adapted for the average Kitchen.
NEW METHODS
when vegetables are plentiful in the mar
ket the patriotic housewife will help save
civic waste by preserving all vegetables
her purse will allow. II vegetables are
,,In L. ttrn1,y tp hA m
that II does not pay to can them. But TINS
wear when every ounce of food counts in
the great total cost OF preservation should
not be taken into consideration as par
rer. II vegetables are expensive now
| think what they will be when the snow hies'
The average housekeeper does not know
| the latest discoveries OF science In food
| canning. She knows only the old way OF
| putting UP" by cooking thoroughly ana
| then hacking in cans or Jars. This method
| il not successful with most vegetables. IL
! is not too successful with fruit as many
| a housekeeper can testify who has gone TO
! the fruit shelf in winter TO find some of her
choicest Jars moldy sour or working; The
| old method is costly, too, because II de-
| mands rich syrups and heavily splced mix
| lures
The latest development in food canning
| is by sterilization. Under this system fruits
and vegetables, well or slightly cooked as
| the case may be, are preserved Dy pIoCcSs
which kills all germ life in jars or cans
after complete or part sealing
WHY CANNED GOODS spoil"
II is cheaper and easier to preserve food
| bv sterilization than by the old cooking
| method Of canning, and. moreover, II is even
| easier to put up vegetables than fruits by
| this method.
Canned foods spoil because bacteria OF
| micro-organisms are put up alive with the
| food and gradually extend their colonies
of descendants. Therefore II you can seal
food in Jars and then by some process Kill
the germs inside of the jars the food will
keep. The process is called sterilization
These germs can be killed by heat, Lab
| oratory studies have developed the amount
| Of heat necessary for sterilization and the
| length of time for which Jars of food should
| be kept at the given temperature. The heat
| Of live steam or OF boiling water is sufficient
| to kill these organisms and this heat doe,
not have to be maintained for very Ions
| periods. Instead Of the hours OF cookinl
| in the od-fashioned way, Jars may he ster
ilized in most cases in few minutes.
There are several methods of steriIiza,
| tion, many of them requiring more or les:
expensive equipments. The best OF all
because It is the simplest and cheapest and
every kitchen, is known as the cold pack
canning method, of which there are severa
| processing variations. 1t is the method
taught in most domestic science schools and
by various departments Of agriculture and