The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-08-09

Inc nrSC step IN nome canning Oh
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 a hot
water bath outfit (such as a wash
boiler with false bottom), or a steam
pressure Gamer, glass jars, tops and
rubber rings Tor cans and soldering
outfit. 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 fiavoring. Tables and
all utensils with which the product Is
TO come In contact must be scrupu-
lously cIean-preferably scalded with
boiling water.
p use Fresh, Sound Products.
! The fruits or vegetables to be
canned must be fresh, sound and mel
Their 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 aud 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
boil on the fire. Before the water In
It 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 a
big vessel of water to come to 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 clean enameled pail.
Use only new rubber rings. Shortly
before you win use the rubber rings
add teaspoonful of bicarbonate
(cooklng) 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 b. pouring watei
over the berries In coiander, beini
careful not 20 mash or bruise them
Sort the product again and discard 81
bruised or defective pieces.
with clean haads and scalded uten
ellis peel o. scrape or cut up isrgs
products into pieces Of canning size
n the hot Jars are not Jet ready
and they must have boiled for at iehs'
Is mlnutes-eoTer each dish Of pre-
pared product with 4 clean towel o.
scslded cover. Better yet, prepar'
only small quantity at = time and
rush into one or two Jars. Then pre-
pare another batch. The quicker tn
preduct Is prepared and packed Int
the hot Jar the better.
Hlznchlna.
Juzf before placing n the Jars pu
the prepared product In the center q
clean cheaseclnth square. Take tn
cloth by the corners and plunge n
product into the clean boiling water i
fhe hianching vessel. Allow 4 70 r
main ia ihe haIl'ae water only for n
i..ao s.eciaed r. ~ rticelar prod
nj. Rcmoz In4s.llal = aud elite