The Knoxville independent. [volume] (Knoxville, Tenn.) 1894-current, 1918-08-03

FRUITS anu vegetables may De sue
cessfully canned with very simple and
cheap appliances. Thousands of wom-
en-, girls, and boys every year can fruits
and vegetables successfully with home
made equipment-in fact. so success
fully that many find profitable out
side market for their surplus home
canned products.
To can almost any fruit or vegetable
or fruit juice-especially for home use
the conserver needs only:
(a) Good, sound fruits or vegetables
freshly gathered.
(b) A large metal vessel, with tight
fitting cover, such as wash boiler or
big pail fitted with a false bottom of
laths or wire and partly filled with
boiling water.
(c) Heat to keep the water boiling.
(d) Tight-sealing jars and rubber
rings Cor cans and a soldering outfit).
(e) A yard or so of cheesecloth.
~ The ordinary enameled pans,
china bowls, and other equipment
found In every kitchen.
Even sugar Is not essential. Fruits
and berries can be canned In plain hot
water, fruit juice or fruit sirups made
from concentrated fruit juice.
The Hot-Water Bath.
With hot-water bath outfit the
home Gamer can boil (process) the
filled jars or cans so that when finally
sealed the contents are reasonably GER
tain to keep.
A false bottom for the processing
vessel is practically an essential. Its
purpose Is to allow free circulation OF
the boiling water around and under the
Jars and also to prevent the jars from
resting on the metal bottom right next
to the flame. Such false bottom car
readily be made out Of pieces of latf
or wood or by bending piece of stiff
wire netting. Still more convenien
will be wire basket with small leg
and fitted with handles on either ent
which stick up above the hot water
This basket makes an excellent falls
bottom and at the same time enable
the housewife without trouble to lif
several jars in or out of the hot-wate
bath at one time.
With such equipment, clean, air
Kitchen and utensils, or fire and clea
tables in shady clean place out o
doors. the housewife will need only t
follow directions carefully, work quick
Nv, and be ever watchful of sanitar
conditions, to can and preserve garde
products successfully. When the II
quired temperature to sterilize tboi
steam) various products Is reached
they must be held for the length Q
time stated in processing Cheating
timetables, and the jars must be sea
ed alright Immediately after the pre-
cessing.
Some steps in the procedure ma
seem unnecessary to the amateur, BIT
the operations Of blanching, boiling c
steaming of jars, attention to rubbe
rings, and final sealing have an impo
tant function in aiding to kill mold
yeasts, and bacteria and in preventin
their re-entry into the food.
Since all successful canning is d.
pendent upon sterilization by means
heat, it is most important to apply su
ficient heat to make the products ste
lie. Do not let filed jars cool befol
they are sealed. Seal them tight viii
they are still hot from the bath. til
hotter the product when sealed tn
less chance that molds and bacteri
from the air will enter the jar, liv
and cause the canned goods to spoil.
The Jars must be absolutely all
tight-hermetically sealed. The Sigh
est leak anywhere in a jar or can
the rubber ring or through cra(
tstsIsss III & 4 4 4 & 4 &