The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1917-05-07
HOME CANNING CLUBS.

The following directions for canning
iruit or vegetables in glass are given
1y Miss Emma A. Chandler, super
visor Of the home demonstration work
in Oklahoma for the u S. Department
If Agriculture and the Oklahoma A. 4
NJ. College
Preparation of Vegetables or Fruit.
In securing fine quality. much de-
pends upon having The vegetables or
'ruit absolutely fresh, crisp and clean
and kept cool All surroundings and
Utensils should be spotlessy clean and
Ill operations from beginning TO end
IF any lot of canning should be car
ried on as rapidly as possible Sort
md grade the fruit, discarding all de
'ec'ives. and use together those of The
same size Use only uniform. well
ripened products. Only young tender,
quickly grown vegetables retain their
flavor when canned.
Sterilization.
Sterilize jars by placing them In a
vessel, side down, covering with cold
water. bringing to boil and boiling
Tor Is minutes If Mason jars are used
new lids should he purchased Always
ll Mason tops TO jars before steriliza-
ion in order to avoid having misht
lfter Jars are sterilzed
Steps in Canning in Glass.
I. Sort and grade fruit or vege-
tables, wash, peel, etc
2. CFor tomatoes scald, peel and
aore1 Put into trays and lower into
boiling water for one minute Remove
At once to prevent cooking Plunge
into cold water to make the fruit firm
In tomato peeing use a slender point
I'd knife to cut out the core and be
careful not to cut into the seed cells
Keep the tomatoes whole when posi-
ME.
3 Banchng consists Of plnnging
he vegetable or fruit into boiling
water for q short time. Use a wire
basket or cheese cloth square for this
Rlanching gives d more thorough
cleaning. removes the strong odor and
hayor from certain vegetables, i'm
proves texture and insures cleaner
liquid
T. Packing.-Truit or vegetables
should he arranged in jar with refer
onco TO symmetry and best use ol
space. A thin, flexible paddle made
n cane is useful. This paddle may
he used to puncture bubbles.
3 Adjusting the Cap. Before plac
ing the cap be sure that the rubber II
natiened in Its groove without the
presence of any seed or particle oi
fruit When a screw top Jar is used
screw the cap evenly about half way
When a glass top jar with wire clamps
is used place the lid on evenly ant
raise both clamps up, The upper one
fastened TO hold the lid in place WITT
an hermatic jar fasten the top cyenl,
with the clamp.
6. Processing Place tho Jars In .
water bath on a rack "a wooden one Il
good to avoid breaking. Have the
water the same temperature as the
contents, letting it come to wiihir
three inches Of the top of jar Have 9
tight cover for the vessel to keep il
steam DO not count time until watel
begins to boil keep il boiling stead
fly for time required Seal jars All
tight promptly at end OF processing
and remove from bath being carefu
not to allow a cold draft to strike
them In intermittent processing rais'
the clamp of each jar at the beginning
OF each processing TO allow for ex
panson Seal at close Of each pro
cessing The hermetlc jar is not suitet
to intermittent proessinggS
T. store products in a cool, dark
dry place.
To can string beans, blanch three t
eight minutes, pack in jars, add on
teaspoon salt, cover with lukewarn
wafer adjust rubber and cap; process
one hour each day for two days, coun
time from time water begins to boil
The time for processing all vege
tahes varies II Interested in can
ming other vegetables. write Extension
Division, A. & NJ College, Saltwater