Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1918-08-23

products into pieces of canning size.
If the hot Jars are not yet ready
and they must have boiled for ut least
10 minutes-cover each dish of pre-
pared product with Il clean towel or
Scalded cover. Better yet, prepare
| only Il small quantity at n time and
rush into one or two jars. Then pre-
pare another batch. The quicker the
product is prepared and packed into
the hot jar the better.
BIanching.
Just before placing in the jars put
the prepared product in the center of
clean cheesecloth square. Take the
cloth by the corners and plunge the
product into the clean boiling water in
| the blanching vessel. Allow it to re-
main i'm the boiling water only for the
| time specified for the particular prod
uct. Remove Immediately and either
dip into cold bath or place directly in
the jars, as directed for the product.
Packing the Jar.
Remove from the water bath the
| Jars and covers, which must have been
boiling for at least II minutes. As
quickly rs possible pack the blanched
| (and dippedD product into the boiled
jars. Pack quickly and carefully. MS
ing fiat and narrow wooden paddle
or wooden spoon. Eliminate all bub-
bles. Pack tightly but not so as to
mash or crush the product.
L.. g., b.. hn1f inn
of the top with hot brine or water or
| juice If you are canning vegetables.
or with hot sirup. fruit juice or merely
clean hot water if yOu are canning
| fruit. Directions for making brineS
and sirups are included in the bulletin
by the L. S. department of agricul-
| ture.
Partial Sealing of Jars.
| As each jar is filed and while II Is
still hot place rubber ring cleansed
in boiling soda and water on the jar.
| Screw down the boiled top, II n screw
top Jar is used. but do not screw IL
tight If glaSs-top jars are used, pnt
on cover and slip wire over II, but do
not press down side spring. Do not
delay in putting on tops until the jar
and top are cool.
Do not seal jars tight Mt this stage.
The packed product will expand some
what when the jars are boiled (proc-
esSed). and there must be an outlet
for the expanding air.
As each jar is partially sealed put
1t back i'm the hOt-water bath from
which some of the hot water has been
removed and to which cold water has
been added until the water is merely
warm. Do not put cold jars directly
into hot water. They will crack. Try
to have filled Jars and the water in the
bath about the same temperature At
the start.
Fill and partially seal all the jars
as rapidly as possible and place them
in the BATH See that when all are in
the water comes over tops Of the jars.
Put a tight cover on the vessel to
keep the steam around the tops of the
Jars.
Allow the jars to remain in the boil
ing water for the time specified for the
product Begin counting the time for
processing when the water around the
jars I'm the water bath starts 10 boil.
Sealing the Jars.
Remove jars from the bath Mt the
end of the canning period prescribed
for the particular vegetable or fruit.
Instantly clamp tightly or screw
down the lid on each jar as it is taken
out. Make certain there Is no leak.
Store Jars to cool in a draftfree place.
Test for leaks again next day. II any
jar shows any signs of leaks replace
| faulty rubber, cap or container ana
reboil.
Canning in Metal.
Wash the cans carefully and Scald
with boiling water IN make certain
that they are absolutely clean. In the
case of cans. prepare the product the
same as if il were To be packed in
lars. FIJI the cans Solder on the
tops. leaving open the small hole in
the center of the cap.
Boiling (Processine) Filled Cans.
Remove the exhausted cans. tip the
air hole with solder. then process in
! boiling water or In Water-Seal or
steam-presSure Gamer for the time
specified for the particular product
and for the particular outfit.
Bulletins issued for free distribution
by the department Of agriculture.
Washington, u. c.. tell all about can
ming in cans as well as in glass jars.
IA q
pHSN