The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1917-08-09
HOUSEWIVES SHOW
CANNING INTEREST
Demonstrations in Commercial
Club Rooms are well Attended
Bulletin Tells How

The housewives of Kennewick anG
surrounding country have been show.
ing keen interest in the canning schoo
conducted this week in the Commercial
club rooms by Miss Walker of the
State College. All the sessions have
been well attended and the women
have given close attention to the talks
and demonstrations of the leader.
The school here is part Of the food
conservation program which has been
undertaken by the extension depart
ment of the State College, in cooper
alton with the women's organizations
of the state, the state council of de-
tense and the county agricultural
agents.
In addition to these schools the OK
tension department of the State Col
lege has just issued bulletin on "The
Home Canning of Fruits, Vegetables
Meats and Fish"
In this bulletin, Mrs. Jones, assist
ant club leader in the boys and girls
clubs Of the state, says that canning
may be done by using any receptacle
which will hold boiling water.
The bulletin deals specifically with
the canning of Strawberries, black
berries, raspberries, loganberries, rhu-
barb. gooseberries, peaches, apricots,
plums, punes, pears, apples, ounces,
fruit juices, jellies, sun preserves, APP
pie butter, lemons and the canning of
fruit without sugar. Vegetables treat
ed include green's, asparagus, toma-
toes, corn, squash, pumpkin, peas,
beans, carrots, and beets. Meats and
fish include roast beef or pork, spare
ribs, skirt roll of beef, chicken, rabbit,
CLAIMS, salmon, shrimps and crabs.
The bulletin discusses all ways of
canning, types of jars, rubbers, tin
canning, preservatives and the tenn
peratures of boiling water at different
attitudes, which is an important fac
tor in canning.
The zone period cold pack" recon-
mended most strongly in the bulletin
and now being used by many thous-
ands of boy and girl club Gamers thru
out the state with almost one hundred
per cent efficiency, involves scalding
or blanching the product, then instant
ly dipping it in cold water; then pack
ing it in hot jars and adding boiling
water or boiling strip; then closing
the jars almost tight, and cooking in
closed jars for the length of time CIV
en- in time table in the bulletin-dif-
ferent vegetables, fruits and meats
requiring different periods of time for
cooking and sterilizing.
One of the essential features of this
method is that the food is given two
terrific shocks-at the "double shock"
as it is called. For example, peas are
thrown fresh from the garden into
boiling water and left there for five
minutes. Then they are quickly taken
out and instantly thrown at temper
ature Of 212 degrees-boiling Into
cold water, at about SO degrees. This
gives an almost instant change in tenn
perature of 1872 degrees, which is the
hardest blow the science of canning, in
its present DEVELOPMENT can give To
the molds, bacteria, or spores present
in the fruit or vegetables, and which
are largely responsible for spelling.
After the first shock from boiling
water to cold water, the peas are pack
ed into hot, sterile jars = cold Of.
course. And boiling water is poured
over them, shooting their temperature
from so or thereabouts, to 212-anoth-
er shock of 1872 degrees in an instant.
The quickness of this shock is one of