Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1917-08-01
A. D. WILSON, CHAIRMAN OF
STATE FOOD COMMITTEE, IS
SUES CALL FOR coNsERvA.
TON OF GARDEN PRODUCTS.
HEIGHT OF THE SEASON
OPPORTUNITY TO SAVE
fruits and Vegetables Canned Now
Will Release Bread and Meat for
the Use Of the Armies
Fighting for Liberty.

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ISSUED by the Minnesota Food Com
mittee with the approval of the
Public Safety COmmissiOn.)
A call to all of the people of Mime
sofa to save every possible ounce Of
garden products by canning now, in
the height of the garden season, is
being sent out by A. D. Wilson, chair
man of the State Committee of Food
Production and Conservation, as q
step toward the solution of the prob
lem of feeding the world through the
present war crisis. The call reads:
ITO the People of Minnesota:
vegetables and fruits properly can.
ned and stored now for winter use will
greatly reduce the home demand for
meat and bread. They will thereby. re-
lease stores of foodstuffs for the
armies which are fighting to give the
world liberty and peace, and for the
peoples who have been going hungry
that such armies might be fed. For
this reason the Minnesota Committee
of Food Production and Conservation
appeals to the people of the state to
promote the canning of every possible
ounce of garden products. There need
be no fear of causing an over-supply Of
foodstuffs."
AS means of encouraging home
canning, the State Food Committee is
emphasizing the use of the "cold pack
method"
Cold Pack Method Explained
The cold pack method calls for the
use of hot water bath, water seal,
or steam pressure outfit The chief
article in the first may be found in
practically every home. 1t is wash
boiler, large lard can, or some sim
liar receptacle. For this reason the
hot water bath is recommended In
structions as to the canning by the
cold pack method with the hot water
bath equipment follow:
Provide false bottom of wire net.
ting or wood Stats with legs to lift it
about one and half inches above bot.
tom of vessel. If it is made of wood
it should be fastened down to prevent
its floating.
Fill vessel with clean water to cover
tops of jars to a depth of one inch.
Begin heating water in time to let it
boil violently by the time the jars are
packed.
See that the jars are not cracked
have no broken areas on the collar on
which the rubber rests and are abso-
1utely clean. Scald them thoroughly.
Use new, thick, elastic rubber rings
scalded just before being put on jars.
Start preparation of vegetables or
fruit with clean hands, clean utensils
and clean, sound, fresh products.
The quality is always better if the
product is canned Immediately. This
is especially true of corn and peas,
which lose favor very soon.
Prepare products for blanching.
Large sized vegetables, as squash and
pumpkin, must be cut into pieces, and
Others prepared as for cooking.
Blanch all green's in steam rather than
In boiling water. Use ordinary steam
Ter or place in cheese cloth in i've
steam.
Blanch vegetables and all fruits ex.
cept berries by leaving them from one
ito fifteen minutes in clean boiling
water. In blanching vegetables each
person must use judgment as to time.
Fresh young vegetables blanch in the
shortest time given; older vegetable
take more time.
Remove the blanched products from
the boiling water and plunge them
quickly into cold water, the colder the
better Take them out Immediately
and let them drain. Don't let them
soak in the cold water.
Speed 10 Demanded.
Put the blanched vegetables and
fruits into hot jars at, once.
Remove skins when required, cut
and pack into clean, scalded Jars.
Pack as solidly as possible, but dc
not bruise or mash soft products.
Fill the fruit jars with boiling hot
strip.
Fill the vegetable jars with boiling
hot water to which level teaspoonfu
Of salt has been added for eacl
quart.
Put scalded rubber rings in place
Put the cover on and partly seal jar
For screw-top jars tighten top until il
grips the rubber. The glass top GOV
sers are held in place by the top wire
only.
Put the jars as soon as possible into
boiling water on the false bottom O
wash boiler or other receptacle pre-
pared for this purpose.
Let them sterilize or process for tn,
time Indicated in the table herewith
counting time from the moment thu
water. begins to boil after the jar
have been immersed. Time schedul,
is for one-quart jars of fresh picked
products.
Remove jars and tighten the top
Immediately. Then stand them upsid
down IN cool place, but where NJ
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