Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1919-05-20
VIZ Cold Rscks Eail--
Reassa Fer E1isres
Pointed Out BY Expert

Why did my canned pears spoil
What was the cause OF my asparagus
failing TO keep These questions are
repeatedly asked of the county HON,
demonstration AGENT In regard To cold
pack canning.
Mrs, Mark Gregg. county demon
strator. In response 10 these queries
| calls attention 20 the results Of eN-
periments conducted In universities
and agricultural colleges and by Miss
Nina Denton. an authority on expert
| mental cookery In the office OF house
hold economics, United states depart .
ment OF agriculture The following
timely hints 10 Gamers are extracts
from the reports OF tests made;
The vessel used Tor holding the bath
OF boiling water should be Of such size
and shape that a considerable nssss
OF water surrounds the Jars. The en-
trance OF tho cooler Jars does not SO
greatly check the boiling Of the bath.
! II IL well to have n large body Of water
beneath the Jar so the rack might be
raised an inch or more.
Care should be taken to keep the
surface OF the boiling water well above
the covers OF the Jars being sterilized.
| II this level sinks 10 the rubber rings
n difference OF several degrees may be
observed within the jar
Pint jars VIII. of, course, heat
thorough somewhat more rapidly than
quart Jars. Under some circumstances
the Jars nearest the outside or the
bath may he slower in reaching the
sterilizing temperature than the jars
nearer the center. because the circu-
lation OF water is not so good.
The more tightly the cold dipped
| vegetables are packed the smaller Is
| the amount OF boiling water which
the jar holds and the greater Is the de-
lay In reaching a sterilizing tempera-
ture. To pack loosely means to in
crease the amount OF watery juice,
| But in case OF those vegetables
Especially hard to can successfully.
Ihowever. 1t will be found distinct
! advantage to Increase the proportion
| of boiling water and reduce the
amount Of vegetables put into the jar,
| 1t then becomes the duty of the house
| wife to devise some means of utilizing
| this juice. which under these circum-
stances may contain two-thirds of the
vegetable nutrients.
Thenumber Of inquiries in regard to
Inc difficulties in nome canning oi
asparagus called forth n number OF
tests with the following results:
TESTS carried on in the department OF
domestic science OF the Kansas state
| Agricultural College. Further tests
are being made,)
A period of processing necessary to
sterilize asparagus softens the yeSe-
table to an undesirable extent.
Small quantities of acid added IT
the form of vinegar are very effective
| in reducing the time of processing FOL
preservation OF the vegetable.
The flavor impaired by vinegar may
be detected but Is not Objectionable.
/ Branching rs Justifable for the pur-
pose of shrinkage before packing bu'
not as an aid in preservation.
The results OF the tests made with
vinegar Indicate that OF two table
spoons Of vinegar to a quart OF water
used for filing the jars the time for
sterilization, one and one-half hours
will give good results. The decrease
in spoilage was decided. The vege-
table was more firm. flavor