The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1917-07-27
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COOKING SCHOOL
. fxCITES INTEREST
Attendance Of Women Large;
Very Attentive
THEY LEARN HOW TO CAN
Instructions Are Given In How
To Put Away the Fresh
VEGETABLES
THEY learn n i { J! !. TO CAN
From Fridays Daily.

From Fridays Daily.
Session at the free cooking school,
which is being held in the domestic
science department of the high
school, are drawing large classes of
women, and great interest is being
| displayed in the canning processes.
Professor T. A. Erickson of the state
agricultural, extension department, is
Conducting the school, and is capably
assisted by Miss Bess. Everall, also
of the university farm. The classes
| yesterday were under the supervision
of Mr.. Erickson and were largely at
tended. Miss Overall had charge OF
the classes today. and, a group OF
young Mankato girls were initiated
into the mysteries of canning t'y..,
morning. .Cauliflower and kale were
Included in the demonstration OF can
ming Vegetables this morning. Ladies
who attended the school will no doubt
be pleased to have the following di-
rections for the canning of vege-
tables, which are very plentiful this
year and can be nicely conserved for
winter use:
Lima beans, peas, and other vege-
tables or combinations of them:
Blanch in live steam for five to ten
minutes. Dip quickly in cold water.
Pack in hot jars or tin cans. and add
boiling hot water until jars or cans
are full. Add one level ,teaspoonful
of salt to each quart. Put rubbers
and caps of jars into position, not
tight. Seal tin cans completely.
l,Sterlize for the length of time given
below for the particular type of out
fit. used: -
Water bath, homemade or, CONNER
l,cial, $50 minutes.
Water seal, FLA degrees, 120 min
utes.
Five pounds steam pressure, 60
minutes.
Ten pounds steam pressure, 40
minutes.
Caulifiower: Use lowered portion.
Plunge into cold brine (half pound salt
to twelve quarts of water). Keep in
brine one hour. Blanch three min
utes, dip in cold water. Pack in hot
glass jars, or tin cans. Fill with
boiling water, add level teaspOonfui
salt per quart. Put rrubbers and caps
in position on jars, not tight. Cap
and tip tin cans. Sterlize for the
length of time given below for the
particular type of outfit used: ;.
Ncial, so minutes.
Water seal, 214 degrees, 40 min
utes.
FIVE pounds steam pressure. 30
minutes.
Fifteen pounds steam pressure. 20
minutes.
Remove jars, tighten covers, inyert
to cool and test the joint. Wrap with
paper to prevent bleaching.
/ The following short time table for
scalding, blanching and sterilizing will
be of use to housewives:
Tomatoes, scald, III minutes, wash
boiler hot water bath, % minutes.
steam pressure, 5, to 10 lbs, 18 min
utes, pressure cooker, 10 to Is lbs,
10 minutes.
Hominy, scald minutes, washboil-
er, 120 minutes, steam pressure 5 to
10 pounds, so minutes, cooker, 10 to
Is pounds pressure, 40 minutes.
Sweet corn, scald five minutes.
washboiler ~1S0 minutes, steam pres
sure, 5 to 10 pounds, 80 minutes;
pressure cooker, 10 to Is pounds, go
minutes.
Field corn, scald, 10 minutes; wash
boiler, $50 minutes; steam pressure
IS to 10 pounds, go minutes, pressure
cooker, SO minutes.
Root and tuber vegetables, such as
carrots, parsnips, satisfy, beets, tur7
nips, sweet potatoes, etc., scald,
minutes. washboiler, 80 minutes;
steam pressure, 5 to 10 pounds, 60
minutes; pressure cooker, lGs to, s15
pounds, 40 minutes.