The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-06-01
HOW TO CAN TOLD
BY STATE EXPERT
Miss Emma Chandler Tells
Methods Of Preserving,

The following directions for canning
fruit or vegetables in glass are given
by Miss Emma A. Chandler, supervisor
OF the home demonstration work in Ok
lahoma for the United States depart
ment Of agriculture and the Oklahoma
A. and NJ college
Preparation Of Vegetables or Fruit.
In securing fine quality much de
pends upon having the vegetables or
fruit absolutely fresh. crisp and clean
and kept cool All Surroundings and
utensils should be spo,lessly clean and
all operations from beginning to end OF
any LOT of canning should be carried on
as rapidly as possible Sort and grade
the fruit. discardng all detectives. Pnd
use together those OF the same size Use
only uniform, well rpened products
Only young, tender, quickly grown vege-
tables retain their flavor when canned
Sterilization.
S,erili1e jars by placing them in a
vessel, side down, covering with cold
water, bringing to boil and boiling for
Is minutes II Mason jars are used new
lids should he purchased. Always iit
Mason tops to jars before sterilization
in order to avoid having a msiit after
jars are steriized.
Steps in Canning In Glass.
Sort and grade fruit or vege.
tables. wash, peel, etc.
, Nor tomatoes soald, peel snt
oore) Put into trays and lower into
boiling water for one minute. Remov,
at once to prevent cooking. Plunge into
cold water TO make the fruit firm. In
tomato peeling use a0slender pointed
knife to GU, ou, the core and be care
full not 20 cut into the seed cells. keer
the tomatoes whole when possible
!. Blanohing consists OF plunging III,
vegetables or fruit into boiling water for
a short time Use 4 wire basket OF
cheese cloth square for this Blanohing
gives a more thorough cleaning, re.
moves the strong odor and flavor from
certain vegetables, improve texture anC
inSureS cleaner liquid.
Packing.
4 Packing - Fruit or vegetable,
should he arranged in jar with refer
ence to symmetry and best use OF space
A thin flexible paddle made OF cane i
useful This paddle may be used Il
puncture bubbles.
5. Adjusting the Cap-Befote plae
ing the cap be sure that the rubber i
ila,tened IN It's groove wi,hou, the pres
ence OF any seed or particle OF fruit
When a screw top jar is used, screw III,
cap evenly about half way When
glass top jar with wire clamps is used
place the lid on evenly and raise bot
clamps up. the upper one fastened L
hold the lid IN place With a herme,i
ar, fasten the top evening with III
clamp.
o PtooeSSing-Place the Jars in
water bath on a rack Ga wooden one
good) to avoid breaking Have III
water the same temperature as the con
tents. letting IL come to within thre
inches of the top OF jar Have a tigt
cover for the vessel TO keep in steam ID
no, count time until water begins I
boil; keep i, boiling steadily ior'tiu
required. Seal Jars air tigh, prompt
at end OF processing and remove iro,
bath, being careful not TO allow a col
drai, to strike them In in,ermit,er
processing raise the CLAMP OF each j;
at the beginning OF each processing
allow Tor expansion Seal at close
each processing. The hermetio jar
no, suited to intermittent processing,
Storing.
z Store products in cool, dar
dry place,
To can string beans, blaneh three
eish, minutes, pack IN Jars, add one te
spooa. salt, cover with lukewarm wat,
I adjus, rubber and cap; proee" o,
hour each day for two days. count tin
from time water begins 10 boil
,, The time for processing all vese,abl
!, varies II interested in canning 9th
:. vegetables, write Extension Station,
n :. and NJ college, saltwater
EsA Ca -..z IT,.