The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-06-29

CAN SURPLUS FOOD, BUT
USE JARS AND CANS WISELY

AN Alldy DC III NAAAASuAIJ
X in securing cans and preserving y
+ jars. y
X Reserve regular tight-sealing ~
X containers for vegetables, concen- n
y trated soups, meats, and fish. -
+ Concentrate products SO that +
y each jar or can will hold as much II
y food and as little water as pos -
n sible.
II Put up jams, %jellies, and pre- y
y serves in glasses sealed with cork y
y or paper and paraffin. Pack y
* fruit juices in ordinary bottles. =
Don't can anything that can be y
* kept just as we'll dried or in other =
y forms. Dry navy and mature II
X Lima beans for winter use.
x Produce in your garden lots of y
* cabboge, potatoes, and root crops y
* that can be kept for the winter =
+ without canning.-U. S. Depart 4
y ment Of Agriculture.
How to Can BY the One-period Cold
Pack Method.
Washington, D. C.-Dont let valu-
able surplus fruits and vegetables go
to waste. Adults and children in a
very few hours, with little other home
equipment than a wash boiler and cans
and jars, can preserve much valuable
perishable food for next winters use.
: Succulent vegetables and fruits are
important to health the year round.
I. See that your table is supplied.
The simple one-period cold-pack
!. 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
9 of boys and girls each season put up
: vast quantities Of fruits and vege-
tables. With this method practically
: every vegetable and fruit grown in
= this section can be canned.
The wash-boiler method described
below is entirely effective. Those
who desire may purchase home-size
water-seal, steam pressure or pressure
cooker canning outfits which saw
e time and fuel.
e Preliminary Preparatory for Canning
T. Provide a false bottom of woodel
. lattice work, cross pieces of wood, O.
coarse wire netting for your clea1
$ wash boiler or other large, deep yes
III sci to be used for sterling.
r. Fill the vessel with clean water s.
H. that the boiling water will cover tn
- tops of the jars or cans. Begin heat
ing the water so that it will be boil
T. ing violently by the time the con
. tanners are packed.
See that all cans or jars are in goo
condition and absolutely clean. Seal
them thoroughly. Use new rubbe
rings and scald them just before put
ting them on the jars.
Preparing Fruits and Vegetables.
Start with clean hands, clean utter
sils, and clean, sound, fresh product
Throw out all vegetables and fruit
which are withered or unsound. Wa
out all grit and dirt. If possible, US
only fruits and vegetables picked tn
same days and never can peas an
corn picked more than five hours.
Prepare fruits and large-sized veg
tables for blanching. Remove all spo'
from apples.
Prepare beans and greens as fl
cooking. Be especially careful to r
move all foreign plants from Il
greens.
Blanch vegetables and all fruits e
cept berries by leaving them from 3
5 minutes in clean boiling water.
Remove the blanched products fro
the boiling water and plunge the
quickly into cold water, the colder t
better. Take them out immediate
and let them drain. Don't let the
soak in the cold water.
From this point on. speed is high
important. The blanched vegetabl
and fruits. which are slightly war
must not be allowed to remain out
the jars a moment longer than
necessary.
Remove skins when required, a
as each article is pared cut, it up in
proper size and pack directly into t
clean, scalded cans or jars.
Pack as solid as possible, bel
careful not to bruise or mash Sc
products.
In the case of fruit, fill the contai
ers at once with boiling hot syrup.
In the case of vegetables, fill
containers with boiling hot water.
which a little salt has been added.
Place scalded rubber rings on t
glass jars and screw down the to,
Seal tin cans completely. Wat
them for leaks. AS the prelimina
treatment has taken care of eNpansi
it is not necessary to exhaust
cans.
How to Sterilize or Process.
Put the jars or ans as soon as p
sible into boiling water in a We
boiler or into your canning device.
them process for the time specif