Cheyenne record., 1918-08-08

The first step in home canning of
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 q false bottom), or 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-
lously clean-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 a
few hours. Peas for canning should
be picked early in the morning or dur
Ing q 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 its false bottom to
boil on the fire. Before the water In
1t gets too hot place clean empty jars
on their sides and put glass covers
or metal caps in the bath, the metal
caps preferably in a piece Of cloth
which may be lifted out conveniently.
Cover the Jars with water, put the lid
on the boiler, and let the jars boil
until you are ready to use them. They
should be allowed to boil for at least
Is minutes. AS 1t takes time for q
big vessel Of water to come to a boil,
start this boiling Of Jars some time
before you begin actually to prepare
your fruit or vegetables. Try not to
have your prepared fruits or vegeta-
bles wait any length Of time to be put
Into the boiled jars.
Meanwhile start water for blanching
to boil in a clean enameled pail.
Use only new rubber rings. Shortly
before you will use the rubber rings
add a teaspoonful Of bicarbonate
(cooking) soda to a quart Of boiling
water. Cleanse the rubber rings just
before putting them on the jars by
dipping them for one minute in this
hot soda water.
Preparing Fruits and Vegetables.
Select sound, fresh fruits and vege-
tables and carefully wash in cold wa
ter. Do not put soft berries into wa
ter. Rinse them by pouring water
over the berries in colander, being
careful not to mash or bruise them.
bruised or defective pieces.
With clean hands and scalded uten-
sils peel or scrape or cut up large
products into pieces of canning size.
II the hot Jars are not yet ready
and they must have boiled for at least
Is minutes-cover each dish Of pre-
pared product with clean towel or
scalded cover. Better yet, prepare
only a small quantity at 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.
Blanehine.
Just before placing In the jars put
the prepared product in the center of a
clean cheesecloth square. Take the
cloth by the corners and plunge the
product into the clean boiling water in
the blanching vessel. Allow 1t to re-
main in the boiling water only for the
time specified for the particular prod
Hst Remove Immediately and either