The Knoxville independent. [volume] (Knoxville, Tenn.) 1894-current, 1918-08-10

The first step in home canning of
vegetables or fruits is to make sure
that all the needed apparatus is handy
and in condition for immediate use.
AS explained, this consists of hot
water bath outfit (such as wash
boiler with false bottom) or steam
pressure Gamer, glass jars, tops and
rubber rings Tor cans and soldering
outfit), yard or two of clean cheese
cloth for blanching and dipping, and
the usual kitchen equipment OF clean
enameled pans, knives, spoons, wood
en- paddle, and sugar, salt and other
condiments for flavoring. Tables and
all utensils with which the product is
to come in contact must be scrupu-
lously clean-preferabl scalded with
boiling water.
Use Fresh, Sound Products.
The fruits or vegetables to be
canned must be fresh, sound and nei-
sher too green nor too ripe. Young
vegetables give better results than old,
woody or tough ones. Aim to get the
products into the Jars as quickly as is
practicable. Every minutes delay
lessons flavor and adds to the difficulty
of canning. Such products as green
peas or sweet corn are not fit to can
If they are off the vines more than a
few hours. Peas for canning should
be picked early in the morning or dur
ing cool spell and rushed into the
cans. Don't let peas stand after they
are shelled.
Prepare Water Bath and Empty
Jars and Lids.
Start your days canning operations
by putting your wash boiler or hot
water bath with It's false bottom 20
boil on the fire. Before the water in
1t gets too hot place clean empty jars
on their sides and put glass covers
or metal caps in the bath. the metal
caps preferably in piece of cloth
which may be lifted out conveniently.
Cover the Jars with water, put the lid
on the boiler, and let the Jars boil
until you are ready to use them. They
should be allowed to boil for at least
Is minutes. AS it takes time for q
big vessel of water to come to boil,
start this boiling of jars some time
before you begin actually to prepare
your fruit or vegetables. Try not to
have your prepared fruits or vegeta-
has laf1ofh Of fip1n 70 hn mt
into the boiled Jars.
Meanwhile start water for blanching
to boil In clean enameled pail.
Use only new rubber rings. Shortly
before you will use the rubber rings
add q teaspoonful Of ~bicarponate
(cooking) soda to a quart of boiling
water. Cleanse the rubber rings just
before putting them on the jars by
dipping them for one minute in this
bot soda water.
Cold Dipping.
If dipping in a cold water bath is
advised for the product, the moment
the bag of blanched material is taken
from the boiling water plunge it into
vessel of clean cold water-the cIlder
the better. Allow it to remain in the
cold water only for the time specified
Do not allow it to soak in the cold
water.
Preparing Fruits and Vegetables.
Select sound, fresh fruits and vege-
tables and carefully wash in cold wa
ter. Do not put soft berries into wa
ter. Rinse them by pouring water
over the berries in colander, being
careful not to mash or bruise them.
Sort the product again and discard all
bruised or defective pieces.
With clean hands and scalded uten-
sils peel or scrape or cut up large
products into pieces of canning size.
If the hot jars are not yet ready
and they must have boiled for at least