The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1917-08-09
PUT ALL YOU CAN INTO CANS

Copyright. 1917. by the Interna-
tional Syndicate.)
Can all you can, is the food slogan
of the day. and the department of ag-
riculture is strictly on its job of tell
ing housekeepers of the newest and
simplest and at the same time the most
satisfactory method of canning food
products for winter use
Prof. Q. III. Benson of the states re-
lations service of the department Of
agriculture has the last word to say
on canning and although he is one
of the busiest men in the service he
has time to spare usually for the news
paper seeker after first-hand informa-
ton for the people.
That is what l call a good winter
garden" said Professor Benson re-
Gently, lifting from his desk a photo
graph showing a graded assortment
of canned products. 1T is very i'm
portant that at all times the surplus
products of the garden. farm and
market be conserved for future use
In some efficient manner: but this
year it is the vital and patriotic duty
of every American housekeeper to
conserve by the most improved meth
DDS all products she can possibly lay
by"
The latest method of home canning
advocated by Professor Benson IL
what is known as the one-period cold
pack method; and it has proven itself
to be simple and satisfactory. This
is the method which was taught by
the division of which Professor Ben
son is head to the canning club mem
bers in the rural communities of the
northern and western states last
year. 1t is being demonstrated to the
town jewellers this season by repre-
sentatives of the department of agri-
culture in the city assembly halls in
the interest of food ton
Without previous experience and
with no other equipment than that to
be found in almost every home, any
one. adult or child. shotild be able to
can food satisfactorily by the cold
pack method" says Professor Benson
in his latest public statement on the
subject. by this method various
vegetables. soups. meats. fish and
practically any other foods or com
bination of foods. can be canned, as
well as fruits and tomatoes. the prod
ucts most commonly canned.
Most housekeepers are familiar
with some form of canning, but that
which has been practiced in most
home kitchens has been restricted to
the putting up of fruits The canning
of vegetables and of meats has been
OOHSluCEcd will Recently Dy Ill put
relatively few persons to be too COM
plicated to be done satisfactorily in
the home. BY the method adopted
for use in the home canning club
work of the department Of agricul-
ture 1t has been found to be a refa-
lively simple matter to can practical
ly any food product In the home with
ordinary kitchen equipment and with
the expenditure of comparatively lit
tie labor. and minimum of time"
If glass or crockery jars are used
they should be placed in vessel of
cold water over a fire to heat. They
will then be hot and ready for use
when the products have been pre-
pared for packing. After the ma
terials have been carefully washed
and graded for ripeness. large fruits
, should be pared If necessary, and
small fruits. berries and greens picked
over carefully. The canning proce-
dure for most products by the one
period. cold-pack method consists of
five steps-scalding or blanching, cold
dipping, packing. processing and seal