South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-06-21
All Steps Explained
In the CoLd-P ack
Canning Process

The cold-pack method Of canning
is so simple and the instructions so
easily followed that the women Of
the country are taking up the work
10y the thousands. SAYS today's bulle-
tin from the national emergency
food garden commission Of WASH
ington, which is cooperating with
this paper in nation wide cam
pdlgn Tor conserving the food OF
the country. The canning primer
and one on drying will be sent free
TO any reader Of The News-Times
VINO writes TO the commission at 21O
Maryland building. Washington. ID
G. In the cold-pack method the
steps 10 be taken follow:
l. Select sound vegeta bles and
fruits. If possible can them the
same day they are picked. Wash.
clean and prepare them.
,. Have ready. on the stove.
can or pail of boiling water.
3. Place the vegetables or fruits
in cheese-cloth. or in some other
porous receptable-a wire basket is
excellent-for dipping and blanch-
ing them in boiling water.
4. Put them whole into the boil
ing water. After the water begins 10
boil begin 10 count the blanching
time.
.. The blanching time varies
from one 10 twenty minutes. ac-
cOrding to the vegeta BILE or fruit.
When the blanching is complete re-
move the vegetables or fruits from
the boiling water and plunge them
number OF times into cold water.
10 harden the pulp and check the
flow of coloring matter DO not al
low to stand in cold water.
s. The containers should he
thoroughly clean. II is not necessary
10 sterilize them in stream or boil
ing water before filling them. for
the reason that in the cold -pack
process both the insides of contain
ers. and the contents are sterilized
The jars should be heated before the
cold product is put ia them.
Z. Pack the product into the con
tainers. leaving about a quarter OF
an inch of space at the top.
:. With vegetables add one level
teaspoonful Of salt to each quart
container and I'll with boiling wa
ter. With fruits use syrups
g. With glass jars always use
new rubber. Test the rubber by
stretching or turning inside ont. Fit
on the rubber and put the lid in
place. II the container has a screw
top screw up as hard as possible.
but use only the thumb and little
finger in tightening IT, This makes
il possible for steam generated with
in 10 escape and prevents break
age. II glass top jar is used snap
the top ball only leaving the lower
ball loose during sterilization. Tin
cans should be completely sealed
10. Place the filled and capped
containers on the rack in the ster-
ilizer II TIE homemade OF CONNER
cial hot water hath OUTFIT IS used.
some authorities insist that enough
water should he in the boiler 10
come at least one inch above the
I tops Of the containers. and that the
water. in boiling out. should never
be allowed 90 drop 10 the level Of
these tops. Begin 20 count processing
time when the water begins 10 boil.
Il At the end Of the sterilizing
period remove the containers from
I the sterilizer. Fasten covers on
tightly AT once. tip each. container
over 20 test for leakage. and store
BE sure that no draft is allowed to
blow on glass Jars as IL may cause
Z breaking
L. II jars are 20 be stored where
/ there is strong light wrap them in
paper preferably brown. as light
/ VIII fade the color 81 products can
/ ned In glass Jars. and sometimes
deteriorate the food value