The times-herald. [volume] (Burns, Harney County, Or.) 1896-1929, 1918-08-31
CAN ALL You CAN

a al Food Administrators w. X. Newell
the following instructions for the as
sistance of Oregon housewives I'm can
ming fruits, vegetables and fish, have
, been prepared by Miss Edna Groves
|, superintendent, sof. domestic science
and home economics In the, Portland
public schools. a-a 10 ..- ,.-.
"Evey Jar OF Perishabie food can
ned by the housewife is a valuable
contribution towards the nations
food reserve" said Mr.. Newell, and
the food Administration urges Ore
gon women to fill every possible
container for winter use. particular
ly with vegetables. BY careful at
tention to Miss Groves formulas the
canning can be done with minimum
of sugar, which is very important
Miss Groves canning directions
are:
Food conditions are bringing
many new problems to the housewife.
The shortage of sugar should not les
sen the canning of fruit since It Is
! possible to preserve without sugar.
Boiling water may be substituted for
the usual sugar-syrup in canning
fruits. The sugar can be added as
the fruit is opened. Karo corn syr-
up has proven very successful sub
stitute for sugar. Jellies. jams or
fruits Will have slightly different
flavor and be little less sweet II
preserved with karo. but will retain
the fresh flavor OF the fruit
In using karo syrup as a substi-
tute for sugar, an equal measure of
karo should be used. or one may use
half karo and half sugar All jams
and preserves may be made by using
three fourths or less of the measure
OF fruit In karo or mixed karo and
sugar. Fruit juices for jellies require
about three-fourths of the measure
In sugar or karo and sugar. In using
karo for jellles. II is necessary to
cook the mixture longer. II should |
"sheet Off" the spoon when tested |
Tho Juices for jcli,es may be sealed /
(very hot and In heated containers) |
without adding any sugar and the 1
jelly may be made from this as need /
cd in the winter by adding the US |
ual amount OF sugar. which viii then |
be more plentiful
The cold pack method OF canning |
fruits aud vegetables has proven /
successful and the housewife win |
the open kettle. Great care should
be exercised In the selection OF jars,
rubbrs and lids. See that there are
no hicks on the edges OF the Jars and
that lids III and are IN good condi-
ton. II IS unsafe 10 use old or doubt
full rubbers. The wash boiler, with
a wooden rack IN the bottom makes
IA good canning outfit for the cold
pack method.
A very thin syrup for canning may
be made by using one cup OF karo
or one cup OF sugar to three cups OF
water. and boiling for five minutes.
One cup OF karo to two cups OF water
makes syrup with little more
body or one may use half the amount
Of the sweetening in karo, the other
half In sugar.
Blanching Is an important step In
4, o..
Is used for vegetables and hard fruits
After the fruit or vegetable is pre- ,
pared for canning, place II in col ,
inder or square OF cheese cloth, and
'ubmerge In kettle OF rapidly boil
ng. water for the desired length of a
ime (see table below.J and then ,
'lunge into cold water, and out
gain, then proceed according to di- /
rections below.
Recipes For Canning Fruits q
select firm. ripe fruit. Pare blanch, I
md pack in Jars, Cover with syrup
n boiling water and place rubber 4
nd cap In position DO not tighten y
ne cover on until Il catches. but Is 4,
rot tight. II the wide-tOpped self G.
ealing Jars and lids are used, follow 4
he directions that are given with the
anne, leaving the Ids loose 40 that y
team may escape. Process the de- u
ired length OF time (see table, re Il
move from the boiling water tighten i
he lids, and IL Mason jars) invert Il
o cool. In boiling the fruit. the
'ater should cover the Jar, or come I.
ven with the top and the time of I,
fertilization should he counted from /,
'hen the water begins to boil q
round the jar. The Gamer should IA
ave tight cover to keep the steam o.
nd heat in.
Time Table For Canning