Mexico Missouri message., 1918-08-22


vegetables or fruits is to make sure
that all the needed apparatus is handy
and in condition for immediate use.
AS explained, this consists of hot
water bath outfit (such as a wash
boiler with false bottom), or a steam
pressure Gamer, glass jars, tops and
rubber rings Cor cans and soldering
outfit, a yard or two Of clean cheese
cloth for blanching and dipping, and
the usual kitchen equipment of clean
enameled pans, knives, spoons, wood
en- paddle, and sugar, salt and other
condiments for flavoring. Tables and
all utensils with which the product is
to come in contact must be scrupu-
lousy cIean-preferably scalded with
boiling water.
Use Fresh, Sound Products.
The fruits or vegetables to be
canned must be fresh, sound and nei-
ther 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
practicable. Every minutes delay
lessons flavor and adds to the difficulty
of canning. Such products as green
peas or sweet corn are not fit to can
If they are off the vines more than 9
few hours. Peas for canning should
be picked early In the morning or dur
ing a cool spell and rushed into the
cans. Don't let peas stand after they
are shelled.
Prepare Water Bath and Empty
Jars and Lids.
Start your days canning operations
| by putting your wash boiler or hot
water bath with It's false bottom t.
boil on the fire. Before the water II
I it gets too hot place clean empty jars
on their sides and put glass covers
or metal caps in the bath, the meta
caps preferably in a piece of clotf
which may be lifted out conveniently
Cover the Jars with water, put the liz
on the boiler, and let the jars boi
until you are ready to use them. The!
should be allowed to boil for at leas
10 minutes. AS it takes time for ;
big vessel of water to come to boil
start this boiling of Jars some tim
before you begin actually to prepar
your fruit or vegetables. Try not t,
have your prepared fruits or vegeta
bles wait any length Of time to be pu
into the boiled jars.
Meanwhile start water for blanchini
to boil in a clean enameled pail.
Use only new rubber rings. Shortl,
before you will use the rubber ring
add teaspoonful Of bicarbonat
(cooking) soda to quart of boilin
water. Cleanse the rubber rings JUS
before putting them on the jars b.
dipping them for one minute in thi
hot soda water.
Preparing Fruits and Vegetables.
Select sound, fresh fruits and vegt
tables and carefully wash in cold wa
ter. Do not put soft berries into wa
ter. Rinse them by pouring waite
over the berries In a colander, bein
careful not TO mash or bTulse then
Sort the product again and discard a
bruised or defective pieces.
Nllu ClCdu AluildS uAu ,IuluNu uNNh
sils peel or scrape or cut up larg
products into pieces of canning slz,
II the hot Jars are not yet ready
and they must have boiled for at lea'
15 minutes-cover each dish Of pr
pared product with a clean towel c
scalded cover. Better yet, prepai
only small quantity Mt time an
rush into one or two jars. Then pr,
pare another batch. The quicker I'll
product Is prepared and packed Int
the hot jar the better.
5lsnehina.
Just before placing In the jars pI
the prepared product in the center OF
clean cheeseclOth square. Take u
cloth by the corners and plunge II
product into the clean boiling water
the blanching vessel. Allow 1t to r
main in the boiling water only for Il
time specified for the particular pro,
uct Remove Immediately and eith'