The Nevada County picayune., 1919-07-17
STEAM CAhNER Is
 BEST FOR RESULTS
srnaH or Large Pressure oerft Is Beet For the Housewife In
 All Respects.
By Elisabeth Temple, Agrfout&nfAl
 RxtsnsPn Division, University Of

Fly Elizabeth Temple, Agricultural
 Rxtsns|n Division, University Of
 AYhansas
 Tne steam pressure oanner is one of ths Eeatess conysntspees for the modssn housewife, Whether ft ts the big tanner operated on fts own fur naos and oaSabie oa turning oat six huoASed csne a day, U the modest ltttls prassare eoo&er operated or one burner sl an o1 stDre and answering tAs Aesda @ a small family, the pria- caple is the same, and shs sssufts css- tain,
 The steam pressure canner worxs collectively in canning fratts, vegets biss. greens, soups, meats, and al most anything that s preserved an cans. Even corn, peas. green beans, okra, pumpkin. hominy and sweet DO tatoes; those vegetables most difficult to keep by the hot water process, are successfully stsrtlizsd by this method The period of processing Is shorter than for other methods, the percen. tage of spoilaee from mold or hot weather is very small
 The cold pack method described In the government canning bulletins Is used for all fruits and vegetable Af- ter blanching. the cold product Is packed into freshly sterilized jars. The Jars are placed in the steam vat, the vet Is closed tightly and the heat is turned on. subjecting the contents of the cans to q pressure of five, ten or fifteen pounds according to tho diff feulty of sterilizing that particular vegetable or fruit
 Meats also are successfully canned on the farm by steam pressure, but the process differs little from hat of canning vegetables The meat is cooked about threAfourths done by any recipe desired After removing the bone, the meat is packed hot into the cans and the juices poured over It boiling hot. It is subjected to high CT pressure and for longer period than are vegetables
 Canning fresh meats on the farm has these advantages: (1 The far
 
 to do his butchering It may be done any evening cool enough for the ani- maj heat to escape from the carcass; t21 Fresh canned meat Is relief from the sameness of an all.year salt meat diet; 3) Fresh meat is in the list of food preventive of pellagra; (4) The busy housewife may drop a can of timed meat into the boiling tea kettle. may take fifteen minutes long CT for her sewing and still have din. her on time with a hot dish on the table
 specialist on steam pressure canning of meats. suggests several plans of community cooperation in meat can ming:
 By four farmers cooperating. when the first daughters a calf, each takes quarter to can, and the worr Of canning is light for all week la ter. the second farmer butchers & pig or sheep and give each of the others his quarter, and SO on around the group. By this plan each tamuy se- cures variety of meats. and the can ming has not been burdensome to any
 By the second plan larger group works together Each farmer in turn butchers in the evening, cuts up the carcass and gives each neighbor piece to carry home. The housewife. famous for her roasts receives that portion one known for her stews re- ceives a suitable piece Spanish stakes and portions for barbecue will fall to the lot of the women owning an open fireplace The liver goes to tho woman versed in liver paste, liver wurst or liver pudding the jowls 10 the mincemeat specialist. the lean strips and scraps to the best sausage maker In the morning each house wife prepares the meat allotted t3 her and as early as possible brings f back to be canned II is relocated and packed into the cans, the neigh hors remaining to help finish the can ming, This plan secures variety ot cooking with the meats prepared ty the best cooks in the neighborhood Poth plans are attractive and practi cal
 Dr. Lund further advocates canning the whole animal Nothing is vast ed. The bones are boiled for soup stock, the feet are cleaned and boiled for gelatin.
 At the Tri-State Fair at Memphis last year Miss Minner Fortenberry County Home Demonstration Agent for Monroe County, Ark. had on ex hibt from her county seventeen kinds of meats canned by steam pressure including beef pork, mutton. chicken, rabbit. squirrel, fish and turtle.
 The Community Clubs of Searcy