Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-07-20
r CANNING DIFFICULTIES -
Much Trouble Will Be Avoided by
Careful Preparation and Handling
Of Products

10 enable the home Gamer over
cosr some OF the difficulties likely 10
br met with ia canning yegeJ lb.ss. the
sannlng-club specla isis of lie lie
meut Tor The No,Ihern al Western
States give The following dire tons.
Sour corn, peas. beans and aspara-
kus.-Caus az th~se veget- bles mas
SHOW g0 slsn ~ spollsse and We when
opened mas ave q sour taste ami
dis. eeable OdO.. This trouble can
Ge avoided b. the Canner will use
products which have not been gather
ed more than hyc or six hours. and
viii blanoh cold alp. anu pack one
Jar At i lime and place each jar III
The Gamer a. II is packed. The rlfst
Jars Will not be affected b. the extra
eoC-ng RAPID coolins OF these
p.oducts prevents Oyercooking. clari-
les the liquid. ana preserves the
shape ana texture or the vegetable.
When peas are keeping vel. tut the
liquid shows cloudy or fazy appear
anCe. il Indicates that ths product was
rUughl, handled IN blanchlns and cold
dipping. OF that split or broken peas
were not removed before paekiIs
v hen peas are too old and bl..nChing
Is not carefully done the skin becomes
cracked and the liquid cloudy. Some
waIers Of peculiar mineral content
have tendency 10 Increase cloud
ness
Corn requires care. Corn SEEM 10
s.ve The most trouble, but with a little
care and study this product may be
canned as easily as any other. Select
corn that is just between the milk
aud the dough stage Blanch not
longer than tlye minutes. A plunge in
cold water is sufficient. Cut lhe corn
from The cob with sharp knile and
pack at once IN sterilized jars Best
results can be aCcompli shed when two
people cut and one person nils. II
working alone, cut on sufficient corn
10 NIL one jar pour on boiling water,
add salt. place rubber aud cap in
position, ana put The jar at once IN
the Gamer A little overcookins does
not inJure the quality OF canned corn
Corn should not be tightly packed IN
the jar il expands little in process
ing and each jar should be filled scant
full. Corn in the dough stage before
being packed has cheesy ppealanoe
after canning. Corn should never be
allowed to remain in the cold dip and
large quantities should not be dipped
al one time unless SUN 2ient help is
available 10 handle the product quick
ly. WaIer-logged or soaked corn indi
Gates SLOW and Inefficient packing.
Faded ts.-The older the beet the
more chance there is tor loss of color.
Leave on | inch OF the stem and all
OF the tail while blanching. Blanch
not more than tiye minutes and cold
dip. To remove the skin the beet
should be scraped, not peeled Beets
should be packed whole II possible.
Well-canned beets will show slight
loss OF color when removed from the
Gamer. but will brighten up in few
days. Small beets that run 40 10 the
quart are the most suitable size for
tirst-class packs.
Shrinkage OF greens. -This is usual.
Ia N N tffi MI bl1 al
the canning process. The proper way
10 blanch all green's or pot hei bs is in
a steamer or in vessel improvised to
do the blanching in live steam above
the water line. II this is done, a high
percentage OF mineral salts and VIOLA
tile oil is retained by the product.
Too great acidity OF TOMATOES
degree Of acidity disaereeable to the
taste which = sometimes noted in
canned tomatoes may be corrected
when cooking by adding one-fourth
teaspoonful OF baking soda to So quar-
OF canned tomatoes
Water for home canning The
hardening OF beans, peas, and some
other products after cooking OF pro.
cessins, or the turning OF green yege
tables TO dark olive or russell color.
usually indicates that the water con
Iaips TOO nigh d percentage OF mineral
matter. Water used for canning pur.
poses should be pure. soft, and as free
as possible from Objectionable and ex.
cesslye quantities Of mineral matter.
II large quantity OF food products is
10 be canned and there is difficult with
the water available it would be well
TO have the water analysed 1t would
be well also to secure advice from the
college of agriculture or from the
Once of Home Economics, States Re.
lations Service. Department OF Agri-
culture, Washington. u. G..