Judsonia weekly advance., 1918-07-31

fTullS ana VegetaDleS may De Suc- cessfully canned with very simple and cheap appliances. Thousands of wom- en, girls, and boys every year can fruits and vegetables successfully with home made equipment-in fact, so success fully that many find a profitable out side market for their surplus home canned products.
 To can almost any fruit or vegetable or fruit juice-especially for home use the conserver needs only:
 (a) Good, sound fruits or vegetables freshly gathered.
 (b) A large metal vessel, with tight fitting cover, such as a wash boiler or big pail fitted with false bottom of laths or wire and partly filled with boiling water.
 Co Heat to keep the water boiling. (d) Tight-sealing jars and rubber rings Cor cans and a soldering outfit).
 (e) A yard or so of cheesecloth. (f) The ordinary enameled pans, china bowls, and other equipment | found in every kitchen.
 Even sugar is not essential Fruits and berries can be canned in plain hot water, fruit juice or fruit sirups made from concentrated fruit juice.
 The Hot-Water Bath.
 With a hot-water bath outfit the home canner can boil (process) the filled jars or cans so that when finally sealed the contents are reasonably cer- tain to keep.
 A false bottom for the processing vessel is practically an essential. It's purpose is to allow free circulation of the boiling water around and under the jars and also to prevent the jars from resting on the metal bottom right next to the flame. Such false bottom can readily be made out of pieces of lath or wood or by bending piece of stiff wire netting. Still more convenient will be a wire basket with small legs and fitted with handles on either end which stick up above the hot water. This basket makes an excellent false bottom and at the same time enables the housewife without trouble to lift several jars in or out of the hot-water bath at one time.
 With such equipment, clean, airy kitchen and utensils, or fire and clean tables in shady clean place out of doors, the housewife will need only to follow directions carefully, work quick l ly, and be ever watchful of sanitary conditions, to can and preserve garden products successfully. When the re- l quired temperature to sterilize (boil. steanD various products is reached, they must be held for the length of time stated in processing (heating) timetables, and the jars must be seal ed alright immediately after the pro- cessing.
 Some steps in the procedure may seem unnecessary to the amateur, but the operations of blanching, boiling or steaming of jars, attention to rubber rings, and final sealing have an impor- tant function In aiding to kill molds, yeasts. and bacteria and in preventing their re-entry into the food.
 Since all successful canning is de- pendent upon sterilization by means of heat. it Is most important to apply suf- ficient heat to make the products ster- lie. Do not let filled jars cool before they are sealed. Seal them tight while they are still hot from the bath. The hotter the product when sealed the less chance that molds and bacteria from the air will enter the jar, live, and cause the canned goods to spoil. | The jars must be absolutely air l tight-hermetically sealed. The slight | est leak anywhere in jar or can at the rubber ring or through crack