The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1918-07-31
Cold Pack Canning
BY NINA v. SHORT

BE food controller in your home,
and count yourself fortunate that you
have food to control"
During the present war there have
been 100000 more deaths caused by
starvation than by actual shot and
shell. Think what this means. Does
it give you any conception of the re-
sponsibility of commemorative
food controller
At present we must not only con-
serve such supplies as meat. wheat
sugar, etc, according to vernment
regulations, but we must take care of
the produce of the season. All food
must be saved, no food wasted. There
are over 20000.00O homes in our Unit
ed States. Think what one can lost
in each family would mean. How
many the total loss would feed We
dare not waste.
Save foods, whatever method, but
save.
Many foods can be satisfactorily
kept by storing by drying, by brining
but doubtless the majority save by
canning. Canning by the cold pack
method is very satisfactory. 1t re-
duces failures to a minimum.
Cold Pack Canning.
Equipment. IA vessel with a
tight fitting cover. deep enough to al
low the cans. when resting on a false
bottom, to be completely immersed in
water
2. A false bottom or rack which
prevents cans from resting directly on
the bottom and permits free circula-
ton of water.
8. Bowls or kettles for blanching
and cold dipping
4. Branching cloths or strainer.
5. Good jars with covers to fit.
6. Good rubbers, (the best rubbers
are necessary for they must be able
to withstand the boiling temperature
for several hours.)
Method Select good material
Wash carefully.
2. Scald or blanch in boiling water
or steam. a. To soften fibre. b. To
reduce bulk C. To eliminate objec-
tionable acids and flavors. d. To start
flow of juices
8. Cold dip (plunge into cold water
and OUT a. To harden pulp under
the skin. b. To set coloring matter.
c. To make easier to pack.
4. Pack Immediately into clean
jars. Pack tightly as possible. all ex-
cept greens and starchy vegetables as
corn. Pack to within one-half or one
fourth of top. Add one teaspoon of
salt to each quart of vegetables. Fill
with boiling water to within one
fourth inch of top. In canning fruits,
substitute a very thin syrup for the
salt and water. Two tablespoons of
sugar to each cup of water. Mix a
syrup sufficient to develop the flavor
of the first. 1t is possible that when
the fruit is opened sugar will be more
plentiful and can then be added, if de-
sired.
5. Place rubber on can Place top,
seal to test for leakage. If screw top,
loosen by turning top back about one
half inch. If spring top, loosen clamp.
6. Place jars on false bottom in
vessel of boiling water. Have enough
water to come one inch above top or
jars. over vessel and let process or
boil according to time table.
7. Remove carefully from water.
seal, invert (all but vacuum jars.) Let
stand to cool. Let cool rather quickly,
but not in draft.
s. Label and store.
Suggestive Time Table.
Soft Fruits-No blanching. Process
16 minutes.
Hard Fruits-Blanch IL to 2 min
utes. Process 1920 minutes.
Such vegetables as asparagus, beets
and carrots, blanch from $40 minutes
and process 80 minutes.
Vegetables as beans, peas and okra,
blanch from $40 minutes and process
120 minutes.
Corn-Blanch from 5-10 minutes,
cold dip and process $50 minutes.
Greens-Blanch in steam, 1920 min
utes, cold dip and process 80 minutes.
Note-The time for processing must
be counted from the time the water
begins to boil