Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1918-08-15

Process
The first step in home canning Of
vegetables or fruits is to make sure
that oil the needed apparatus Is handy
and in condition for immediate use.
As explained. this consists Of q hot.
water bath outfit (such as a wash
boiler with a false bottom), or a steam.
pressure Gamer, glass Jars, tops and
rubber rings Tor cans and soldering
out1t), a yard or two Of clean cheese
cloth for blanchlng 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
oil utensils with which the product is
to come in contact must be scrupu-
lousy clenn--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
II they are off the vines more than a
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 its false bottom to
Doll 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
10 minutes. As 1t takes time for a
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 OF 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 tho jars BY
dipping them for one minute In this
hot soda water.
Preparing Fruits and Vegetables.
Select sound, fresh fruits and vcge.
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, beini
careful not to mash or bruisc them
Sort tho product again and discard al
bruised or defective pieces.
With clean l,ands and scalded uten
sils peel or scrape or cut UP larg'
products into pieces Of canning size
II the hot Jars arc not yet ready
aud they must have boiled for at lens
Is mlnutes-covcr each dish Of pre-
pared product with q clean towel o.
scaldcd cover. Better yet, prepare
only a small quantity Mt q time IN,
rush into one or two jars. Then pre-
pnre another batch. The quicker III
product " prepared and packed int'
the hot jar the better.
s~ianehine.
Just before placing IN the Jars NJ
the prepared product In tho center Of {
clesn .checsccloth square. Takc IN
cloth by tho corners and plunge III
product Into the clean boiling wntcr Il
the blanchlug vessel. Allow It to re
main IN the boiling water only for III,
time specified for tho particular prod
ust. Remove immediately and etthe