The Clovis news. [volume] (Clovis, N.M.) 1907-1929, 1917-09-20
HELPFUL HINTS IN CANNING.

In canning fruits aud vegetables in
the home, there are few points that
should b. observed carefully IL the
canned products are 10 br Of the high
quality gcnFally demanded by the
! housewives Of curry County.
Fruits are generally recognized to bo
more easily canned than vegetables. aS
the natural acids found IN most fruits
act upon the different bacteria which
cauSc canned products to spoil, there
fore fruits do not require the amount
of processing (co0kngl that Is needed
To keep vegetables. However. aS very
little fruit was grown IN the county
this year, il hchoovcS the good house
wife to lay IN II plentiful supply of
canned and dried vegetables for the
winter.
Those having old and tried receipts
for canning aud preserving. which
have been tried and proven II success
win do well to use such receipts. How
ever. by Il great deal Of careful expert
mrnlation the United States Depart
mcnt of Agriculture has worked Jnt
mniIy receipts aud methods of canning
aud drying which have proven to be
absolutely sure of keeping vegetables
IN an appctizing condition. and free
from Spoilagr and have the advantage
Of being much more simple aud require
much less work than the old time
methods
Demonstrations Of these methods
have been conducted IN many districts
~ the county. and further dcmonstra-
tinnS will gladly bc conducted wherever
requested
When canning vegetables. receipts
should always he followed carefully,
pnrticulnrly n to the time of process
ing or cooking. The mistake should
not hr made of guessing at the time
the cans are to h. cooked After the
cans are placed IN the water for cook
ing. the time should not hc considered
aS starting until the water is actually
boiling about the cans, For instance. IT
cans are 10 he cooked for an hour, do
not consider the hour started until the
water Is boiling over the cans. After
cooking the required time. the cans
should bc sealed Immediately, while
hot. and not allowed to cool before
sealing
More cans are probably spoiled due
to improper sealing than from any 9th
or cause. Oli rubberS should NEVER
he used. The tops should fit perfectly,
and It may he necessary To bend the
bottoms of the lids to insure close
sealing. Turn the tops as tightly as
possible. when sealing, and Immediately
turn upside down. Bubbles rising IN
side the can will show II leak,
Vegetables should always bc blanch-
ed. that Is. dipped IN boiling water Tor
the time directed for the particular
vegetable being canned Care must ho
used to see that vegetables are not
blanchcd too long, and they must not
| ,o allowed to remain In cold water
until watcrloggcd. hut simply until
cool
In canning corn cut from the cob
cnrc must bc taken that jars are left
with about an inch Of space below III,
top Of the can, Ms the corn viii swell
during the process. Beans. lStringl
sounsh. brets. tomatoes. and other veg
etnbleS will shrink. aud the cans should
therefore be packed as tightly as pos
siblc.
4 short summary Is given which VIII
result II, successful canning II followed
carefully.
Don't start canning without com
plcic directions A postal to the Co'ln
y \griculturrl Agent. or Home Demon
strator will bring them Use new rub
hcrs. aud good tops; II is cheaper IL
buy ruhncr for ) cents than lose u
caq nj! yc.ctablcs worth 40 cents. CooE
| rr.l period required, seal Immediately
Ir.d perfectly. store In dark coo
place, and your vegetables VIII Keep
| shall bp glad al any time to hol'
demonstrations aud give lessons III
canning or drying, in any community
of the county.
MRS. j. T. STALKER,
lCounty Home Economics Demonstration