The Meridian times. (Meridian, Idaho) 1909-1938, 1917-09-28
caution TO HOME cANNERsp
BY o. fl. Benson, In charge Boys and
Girls Club Work.

Cold-Pack Method.
2. These instructions are based
on the use of fresh, firm, sound,
ripe product. When canning veee-
tables which have stood in the mar
ket place over "a hours increase the
time of sterilization as given in this
bulletin about 30 per cent.
3. Do not begin canning large
amounts. First. try out a few paaks
thoroughly and determine for your
self whether you understand the in-
structions and can follow them.
4. Use good rubbera. Most Of the
rGbbers which are furnished with
glass jars will not stand the boiling
required for the sterilization Of veae-
tables in hot water, steam, or steam
under pressure, and might better he
discarded and good rubbers procur-
ed
Description of Good Rubber Rings:
Rubber rings for the average stand
ard pint and quart jars, etc. should
be So of an inch wide They should
be cut II to the inch, that is, ~
rubber rings placed one upon the
other will measure one inch in thick
ness They should stand UP under
sterilization in boiling water or in
steam under pressure for at least
three hours without injury to the
rubber. Good rubbers Will stretch
and return promptly to place with
out changing the inside diameter
They should be reasonably firm and
able to stand abrupt bending with
out breakage. The description does
not apply to rings for the special
types of jars on the market
s. Reports during the past )
years indicate that rs per cent Of the
spoilage of food products in home
canning is due to the use Of poor
rubbers, old Mason tops, and defec-
tive joints, springs, and caps
6. Success in home canning by
the one-period co1d-pack method de-
pends upon a full understanding OF
the entire process. Observe especially
that green vegetables should be
blanched in live steam, tubers, i'll hot
water for not less than 5 minutes.
Then dip them quickly in cold wat
er. Pack at once in hot sterilized
jars and add boiling water All
greens, pod vegetables, green pep
pers, etc., should be blanched in live
steam rather than water. Take time
to pack all food products we'll into
hot glass jars A little salt or sugar
should be added Immediately, rub
bers and tops put in place, and the
jars partially sealed. These steps
If properly and quickly taken, have
largely to do with the success Of the
method. The final success rests, Of
course, with the sterilization. Food
products should be sterilized for the
period given in Farmers Bulletin
500. Read carefully all instructions
with reference to the handling Of
pressure Gamers to avoid exhausting
of liqNid, syrup, etc When canning
in territory with an altitude OF over
100 feet increase the time given III
each additional SEQ feet in altitude.
Do this without fail or some OF the
products will be lost
z. In canning fruit the syrup
should be prepared in a separate
vessel and poured over the fresh
fruit, in the hot jar. Some food pro
ducts with high acid content, like
cherries and plums, shriycl and
shrink too much II a heavy syrup
is used.
s. The flavor OF sweet corn and
peas canned for home use is greatly
improved by the addition of sugar in-
stead of salt.
3. In canning tomatoes be sire
to scald until tho skins crack, dis in
cold water, then cat the cores out,
remove skins, and pack an ouce int2
hot glass jars. Use a wooden 3aa
for packing purposes and pack care
fully. A well-ripened tomato may be
placed at the top and pressed down
to fill all crevices Allow d level
teaspoonfull of salt to the quart,
Wipe off the joints before the rub
ber rings are placed in position,
Then place the rubber rings and
caps in position, partially tighten the
tops. and sterilize.
10. Flat sour" which develops
in canned vegetables, especially with
green's, asparagus, peas, and sweet
corn, is caused by insufficient ster-
ilization, by canning old, deteriorated
food products, or by improper blaneh-
ing and cold-dipping.
IL. Blanching and cold dipping
all vegetables before packing, If
properly done, will not in any way
injure the character and quality OF
the product On the other hand, it
will remove dirt and bacteria and ma
terially aid the sterilization process.
These preliminary steps will also
make it unnecessary in tin canning to
exhaust the products.
sCHRIEBER & sIDENFADEN
UNDERTAkERS AND EAIBAIIAIERS
RnQ-R11 Ranuoelr CT HALF RlocI- from,