East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-10-04
HOUSEHOLD
SUCCESSIVE. CANNING
II ROOD TnRIET

cheney and il must be recognized as
xaiuablcN cNassct. The term "cold
pack'' means that vegetables arc
Taokcd cold and raw in hot sterilized
ffmt 3ars--wlth some exceptions in
hianching-as soon AZ possible after
picked.
Some OF the vitai steps are these;
/. Have fars clean and tested for
leakage before beginning any canning.
his means top 60 jar should not
rock or bail. neither too loose nor too
tight; Il is easily removed aud bent
10 fit.
2. Use an new live rubber rings
which viii not crack on folded edge.
3. Sterilization and cleanliness
lnsures success.
4. Select perfectly rlpcncd fruit for
canning or jelY making. Keep others
FOR everyday use or drying.
3. Have jars and covers washed
tested and placed IN the kettle or can.
nor OF cold water and bring slowly to
boiling point for az least ten minutes.
Then 'they are ready 10 nii. one at n
time. ns needed.
s. Wash products clean
Z. To "blanch" plunge fruit or veg
ctablcs IN boiling water from one 20
eight minutes. and then dip quickly
IA cold water. This process e. said a
KIM bateria. shrink the fruit. loosen
the skin and SCI the color Steam
spinach. For convenience wire
basket or yard square Of chaeso cloth
should be used for holding small fruit
and vegetables In blanohlnE In the
kettle of boiling water. Easy quick
and safe a. remove 20 sink FOR dipping
in cold water
s. Next skin. scfapc or cut tho
fruit or vegetables as desired ana
pacl, in the tested hot storiiIzed Jars
Very Important 20 remove all scales
from asparagse: the young rhuharh
washed hut not peeled.
Q. A boiling syrup. thick or thin ms
desired Is poured over fruir until can
IS fun. rubber placed. cover partially
tlght ana set Ia the kettle or eanner
on the rack with hot water a. least
90 the neck Some Anthorities say
cover entirely with water. have
used this method for Years without
lofinE a jar. havinE the water onlS
over the shoulder or TO thu mock
Juice Is apt 20 boil out anf waste
when jars are covered with water. a
steam cooker is ideal for all,canniug
10. For vegetables proceed as for
fruits. except fm Jars with boiling wa.
ter and one teaspoon ~ salt added 60
each quart can. then proceed ns Cor
fruits. ~es'
II, Al frnits may be canned nie-
cessfullv without the use OF sugar hv
adding boiling water. Sweeton when
ready 20 use. Maple syrup and corn
syrup alone or IN combination with
sugar is useful On sugar shortage.
~. Noycr let dipped az prepared
products stand uncovered while you
attend 20 something else.
Preparation for Canning.
!. Have every biz of dust removed
IN the kitchen before beginning
work. Dust IS danFerous floating
about IN the room while canning ana
should all be taken up with a damp
cloth
g. Have al the dishes washed and
order In the kitchen before beginning
work.
8. Discomfort and time IN work
VIII De lessened by placing ali uteu-
sils necessary for work on the table.
such ns phring knife. spoons mcaur.
Ing cup scales. wooden spoon, pad
dies. sugar. falt sauce pnus. sire bna-
let and cheese cloth, holders and the
steamer or canHor and kettle on the /
stove storllizing jars with the ten .
kettle filled with freshly boiling wa
ter for sierilizing any knives. forks .
or spoons used while ruling the jars
with fruit or vegetables.
g. iio perfectly clean yourself Hair
combed and covered " possible, Dress
neat and clean with plain. unEathor-
od apron not in the way nails ana
hands wushed and cared for. and COM
Portable shoes which mako for case
n walking or standing
=. Thrro f. no reason why fruit or
canned under home condi-
lions may not ho done perfectly n tho
.nmc laws - order and cleanliness ARE
observed which our state requires in
large canning factories.
8. AboYo an plan for no Interrupt
Ion. Devote your whole thought ~
he work at hand aud h VIII not spoil
he fruits ana vegetables ~ plenty OIL
oy ana love ~ tho work is canned
Yith them.
Canning Rhubnrb. IA
This g. one ~ the fruits which WIN !
.oep very easily IN water nr mrup. bn' :
Z has 80 much lulrn ~ liH own thai
more is not needed. 80 bnitor flniah-
Il ennnoa produci o. as fuiiowei
.. wash clean your rhuhnrh. DO
~ prri
2. cut IN finch pieces into double
ollef 40 steamer.
q Steam until tender. ihrn ada
no-half cup ~ sugnr Tor each quart d.,
r cHt rhuhafh.
4 Fill the hot Gorllixnd inr8 pui on
.uHa and cnYUfH nH each lur is nfird
nd place them iu boiling water deep !.
lDurh fo reach tho uecl- ~ fho Ser .
oyer the Kettle aud count lime sfirr !.
pliine p0int has been reached ton .
inmier
60 remdVn seni. cool and store in /.
rani DARK pinoe. mot fifrhen or nt. 4
p nor top shelf in warm rlnaft
Canning mraNhorrieH Tlmn. twelve ~
iuHfes. q
canning Asparagus Intermittent
two hnurr
FIefsu Tnfa