The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-07-09

The first step in home canning of
vegetables or fruits is to mako sure
that all the needed apparatus is handy
and in condition for immediate use.
As explained, this consists of a hot
water bath outfit (such as wash boil
err with false bottom), or a steam
pressure Gamer, glass jars, tops and
rubber rings Cor cans and soldering
outfit), n yard or two of clean cheese
cloth for blanching and dipping, and
the usual kitchen equipment of clean
cnamcled pans, knives, spoons, wooden
paddle, and sugar, salt, and other con-
dimcnts for havoring. Tables and all
utensils with which the product is to
come in contact must he scrupulously
clean preferably scalded with boiling
water
Uac. Fresh Sound Products.
The fruits or vegetables to be canned
must he fresh, sound, and neither 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 practi-
| cable. Every minute s delay lessons
lavor and adds to the difficulty of can
ming Such products such as green peas
or sweet corn are not fit to can if they
are off the vines more than few hours.
Peas for canning should be picked early
IN the morning or during a cool spell
aud rushed into the cans. Don let
ocas stand after they are shelled
Prepare tic Water Bath.
Start your days canning operations
i by putting your wash boiler or hot
water bath with its false bottom tc
boil on the fire Before the water in
il gets too hot place clean empty jar:
on their sides and put glass covers OF
metal caps in the bath, the metal caps
preferably in a piece of cloth whicl
may be lifted out conveniently. Cover
the jars with water, put the lid on tn.
boiler, and let the jars boil until yor
ire ready TO use them. They should
)c allowed to boil for at least ID min
ties. AS it takes time for a big YES
81 of water to come to a boil, star
his boiling Of Jars some time befor,
you begin actually to prepare YOU
ruits or vegetables. Try not to hav,
5uur prepared fruits or vegetables wal
my length of time to be put mo thu
boiled jars
Meanwhile start water for blanchin,
20 boil in a clean enameled pail
---l-aa.alsll. I.LhsE rings Shortl,
before you viii use the rubber ring
i'd tcaspoonful of bicarbonate ,cook
ns) soda to a quart of boiling watci
Cleanse the rubber rings just befor
putting them on the jars by dippiD
them for one minute in this hot sod
water.
Preparing Fruits And Vegetables.
Select sound fresh fruits and vegC
cables and carefully wash in col
water. DO not put soft berries int
water. Rinse them by pouring waite
jver the berries in a colander, bcin
arcful not to mash or bruise then
Sort the product again and discard a
bruised or defective pieces.
With clean hands and scalded utter
sils peel or scrape or cut up larg
products into pieces of canning siz
IT the hot jars are not ready-and the
must have boiled for at least Is mi
Ites--eovcr each dish of prepared pro
lct with a clean towel or scalded cove
Better yet, prepare only a small quar-
.ty at a time and rush into one
wo jars. Then prepare another bate
The quicker the product is prepar,
aud packed into the hot jar the bette
d Blanching.
:. just before placing in the jars p
he prepared product in the center
v clean eheeseeloth square. Take t
10th by the corners and plunge t
rcduct into the clean boiling wat
. in tire blanching vessel Allow it
, cmain IN the boiling water only +
i ne time specified for the particul
=" product Remove Immediately a
:, 'ither dip into cold bath or place
Getty in tie jars, as directed for t
Il product.
- Cold Dipping.
If dipping in cold water bath
advised for the product, the nome
: the bag of blanched material is TAX