East Oregonian : E.O. (Pendleton, OR) 1888-current, 1917-05-25

n eimple one-period cold-pach
method described is that taught by
the u. s. department of agriculture
for the boys and girls of the canning
clubs in the northern and western
states. With this method thousands
of boys and girls each season put up
vast quantities of fruits and vegeta-
bles. With this method practically
every vegetable and fruit grown in
this section can be canned.
The wash-boiler method described
below is entirely affective. Those
who desire may purchase home-size
water-seal. team pressure or pressure
cooker canning outfits which save
time and fuel.
Preliminary Preparation for Canning.
Provide a false bottom of wooden
lattice work. cross pieces of wood, or
coarse wire netting for your clean
wash boiler or other large, deep yes
sci to be used for sterilizing.
FIJI the vessel with clean water so
that the boiling water will cover the
tops Of the jars or cans. Begin
heating the water SO that it will be
boiling violently by the time the con-
tanners r packed.
See that all cans ar jors are in
good condition and absolutely clean.
Scald them thoroughly. Use new rub
Der rings and scald them just before
putting them on the jars.
Preparing Fruits and Vegetables.
Start with clean hands, clean uten-
sis; and clean. sound, fresh products.
Throw out all vegetables and fruits
which are withered or unsound.
Wash out all grit and dirt. If pos
sible. use only fruits and vegetables
picked the same day and never can
peas and corn picked more than five
hours.
Prepare fruits and large-sized veg
for b%lanching Remove all
spots from apples.
Prepare beans and green's as for
cooking. Be especially careful to re-
move all foreign plants from the
greens.
BIanch vegetables and all fruits
except berries by leaving them from
3 to 5 minutes in clean boiling wa
ter.
Remove the blanched products
from the boiling water and plunge
them quickly into cold water. the
colder the better. Take them out
Immediately and let them drain.
Don't let them soak in the cold water.
From this point on. speed is highly
The blanched vegetables
and fruits. which are slightly warm,
must not be allowed to remain Out
the jars a longer than is
necessary.
Remove skins when required, and
as each article is pared cut it up into
proper size and pack directly into the
clean, scalded cans or jars.
Pack as solid as possible. being
not to bruise or mash soft
products.
In the ease Of fruit, fill the con-
at once with boiling hot sirup-
In the case of vegetables, fill the
containers with boiling hot water to
a little salt has been added
Place scalded rubber rings On the
jars and screw down the tops.
Seal tin cans completely. Watch
them for leaks. AS the preliminary
has taken care of expan-
sion it is not necessary TO exhaust he
/,
INV w
Put the jars or cans as soon as
into boiling water in a
boiler or into your canning de-
Let them process for the time
specified. counting from the time the
begins to boil again. or the
gauge on the canning outfit registers
he proper pressure.
After processing. remove the con-
Tighten the tops of jars immedi-
ltely n stand the containers upside
in a cool place. being careful
hat no draft strike the hot jars.
for leakage and screw cover
tighter when necessary. store
a cool. dry place. not exposed to
temperature.
Use band labels for cans. being
not to let the glue get on the
itself as it may cause rust.
From time to time, especially in
'ery hot weather, examine jars and
ans. making certain that there r
ermentation.
There will be no spoilage II the di-
are followed implicitly and
he containers are sealed up tight.
Fruits which are put up with heavy
irups can be kept under cork and
,araffin seal. save all w~ide-necked
,ottles. glasses and jars for putting up
runits.
Vegetables. meats and fish. how
Yer. can not be kept safely unless
hey are Theoretically sealed. Reserve
jars for products that can not
.e packed in other ways.
A. there may be some difficulty
n securing cans and jars. dry or keen
n other ways everything that need
lot be canned.
'UNERAL OF RED CROSS NURSES ,