Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-24
SAVE THE VEGETABLES,
DEMAND OF THE HOUR
Uncle Sans Specialists Offer Timely
Instructions to Town and Coun.
try Gardeners OF Virginia.
GARDEN TO CAN IN ONE HOUR"
Get Goods Ready and Then Rush
the Work Of Canning Correct
Methods as Advocated by Experts
OF the Government.

The cry for more canning OF garden
products still goes up. Let nothing 20
anu carefully. In the methods taught
by specialists OF the United States
Department of Agriculture TO the mem
bers of the Virginia canning clubs.
TIC first step is to sec that all the
necessary preparations arc made be-
fore the vegetables or fruits are
picked. One hour from the field TO
the can" should be the motto.
WAY OF PREPARING THE
PRODUCT FOR THE CAN
In case of tomatoes. the fruits should
hrst be graded and all defective ones
rejected. They should be lowered into
boiling water for one minute; then
plunged into cold water and peeled
promptly. slender. pointed knife
should be used to cut out the core
care being taken not to cut into the
seed cells.
The next step for nearly all fruits
ana vegetables is blanching This
consists OF plunSing the product into
ooliinS water. in which it is allowed
10 remain for time. that varies with
the state of maturity Branching
gives more thorough cleaning than
ordinary washing. removes the strong
odor and flavor from certain kinds of
vegetables. improves the texture, in
sures clearer liquor. shrinks the
article and makes it more flexible. and
In this way facilitates tho putting I'D
Oh full pack. 4 wire basket or
cheesecloth square should be used for
ing fruit with cold water VIII make
IT hrmer. and il is also sometimes dc.
siranie to put vegetables into cold
water for an instan, in order to make
them crisper.
After The fruit or vegetables is in
the can, brine. strip. or water should
ne aoded 10 within one-Quartcr OF an
men OF the TOP and the can shaken
scn'iE TO displace all air within it. The
slooNe around the opening is then
cleaned and wiped and the cap slippcd
out. In order 10 make sure that tho
contents or the can have the required
weight. the container should be weigh
cd carefully before sealing.
II the weight is satisfactory hux
groove with a small brush or cord. or
srooze with small brush or cord. or
d niue mop made by tying a piece OF
clean white cloth around the end OF
a small! stick. Great care must be
taken TO see that none Of the rux on
tcrs the can. The clean hot canning
Stccl is then applied. the cap being
hcld IN place with the center rod AS
the steel is lowered it should be turn.
cd steadily until the solder flows. Hold
the rod hrmly and lif, the steel with
a sudden twist TO swing the melted
solder evenly around the groove
CORRECT METHOD OF
In AND
The next step is to exhaust tho air
from the cans To do this they shouid
DC placed in trays and lowered into
oo'iihS water to within one inch ~
.he Top. ordinarily three minutes is
ionG enough for the cans to rcu.ip
IN me water which need not be brought
again TO the boiling point before the
ns arc taken out. A temperature OF
-" degrees f.. is frequently suf4icicn,
Tor eNhaustine. Failure to exhaust r.
SUITS IN the air which is left i'm tho
can expanding. This causes tho can
10 "uiSc and gives the appearance OF 2
swell which will not only preven,
the sale of that can. but preiudices
customers in future. The leaders in
me government canning work insis,
mat wherever the "4-H brand abel is
used eNhaus;ins shall be done.
After eXhaustins, the small hole in
inc top OF tho can must be closed i'm,
mcdiatelN. To do this apply fiux as for
Gaping and use little wire solder Ia
ciosc the hole Hold the solder Win
INC i"ti hand near the hole and barely
'ouCh INC nor copper to it, SO that only
a bead will drop
IL now remains to stcrilize tbc cav
tents Of the sealed cans. For beans.
corh' peas and asparagus intermittent
processing is recommended Under this
"fthod steriliza ton is carried Oh for
one hour for three successive DAYS
me cans arc lowered slowly under
water mat is boiling vigorously at the
time Naturally IT ceases 10 boil as
soon as the cans are Immersed but
VIII begin 20 boil again short time
iatcr' III" time OF processing is count
{" from the moment when the water
Eihs 70 ooil again. and it must be
Nep' boiling constantly throughout the
chtire hour. In the case OF very Young
string beans and some other easily
Steriiized vegetables, the PROCESSING is
reduced 10 one hour for two successivc
days
AS soon as tho processing is over.
the cans should be cooled as rapidlv
as ppSSlpic N order to stop cooking
when breaks down the fruit and in
1ures the flavor and color II is well
10 piunEc the cans into very cold wa
ter They should never he stacked
cold
I'M packing fruits and Vegetables II
~ necessary 10 surround them with
prime. sirup or water. but under the !
terms OF the Federal law governing
inc interstate shipment Of canned |
goods no moro Of this liquor is allowed |
IMAM rs actually necessary 10 cover the
contents after as fun a pack as DOS
"ihie is made. With tomatoes no wa
Yer "h"'cVer should be added and no
tomato juice should be added in excess |
OF the amount In the tomatoes canned
In addition 10 the liquor a mixture
OF sugar and salt adds greatly to the
MAYOR OF such products as tomatoes. /
peas, lima beans and corn. The mix
turo recommended by the government
specialists in canning is composed of |
one-third salt and two-thirds sugar
No level ,easpoonfuls Of this arc
placed In No. ; can and one tea
spoonful in No. . can. For beans. |
okra, Cauiiflower etc n brine contain