Pine Bluff daily graphic., 1919-06-14
STEAM CAHNER lS
 BEST F0R RESULTS
Small or Large Pressure Outfit ls Best For the Housewife in
 YAH Respects.
By Elizabeth Temple, Agricultural
 Extension Division, University Of

By Elizabeth Temple, Agricultural Extension Division, University Of
 Arkansas.
 The steam pressure canner is one of the greatest oonvcniences for the modern housewife. Whether it Is the big banner operated on It's own fur nace and capable of turning out six hundred cans day. or the modest little pressure cooker operated on one burner of an oil stove and answering the needs Of a small family, the prin- ciple is the same. and the results cer- tain.
 The steam pressure canner worKs eeffctiveky in canning fruits, vegeta- bles. greens. soups, meats, and al- most anything that is preserved m cans. Even corn, peas, green bearfs, okra. pumpkin. hominy and sweet po- tatoes; those vegetables most difficult to keep by the hot water process, are successfully sterflized by this method. The period of processing is shorter than for other methods, the peroen- tage of spoilage from mold or hot weather Is very small.
 The cold pack method described in the government canning bulletins Is used for all fruits and vegetables. Af- ter blanching, the cold product Is packed into freshly sterilized jars. The jars are placed in the steam vat, the vat is closed tightly and the heat Is turned on, subjecting the contents of the cans to a pressure of five, ten or fifteen pounds according to the diff ficulty of sterilizing that particular vegetable or fruit.
 Meats also are successfully canned on the farm by steam pressure, but the process differs little from that of canning vegetables. The meat is cooked about three-feurths done, by any recipe desired. After removing the bone, the meat is packed hot into boiling hot. IL Is subjected to high CT pressure and for longer period ! than are vegetables.
 Canning fresh meats on the farm has these advantages: CD The far mer need not wait for cold weather to do his butchering. It may be done any evening cool enough for the ami nal heat to escape from the carcass; | (2) Fresh canned meat is a relief l from the sameness of an all-year salt meat diet; (3) Fresh meat is in the I 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 1 CT for her sewing and still have din. ner on time with hot dish on the table
 1 Dr. Frantz P. Lund, government specialist on steam pressure canning of meats, suggests several plans of community cooperation in meat can ming:
 By four farmers cooperating, when the first slaughters a calf, each takes quarter to can. and the worK of canning is light for all A week la ter, the second farmer butchers a pig or sheep and give each of the others his quarter, and so on around the group, By this plan each family se- cures a variety of meats, and the can- ming has not been burdensome to any.
 By the second plan a larger group works together. Each farmer in turn butchers in the evening. cuts up the carcass and gives each neighbor a piece to carry home. The housewife, famous for her roasts receives that portion: one known for her stews re- ceives suitable piece. Spanish 1 stakes and portions for barbecue will fall to the lot of the women owning an open fireplace. The liver goes to the woman versed in liver paste, liver wurst or liver pudding: the jowls to 1 the mincemeat specialist: the lean strips and scraps to the best sausage maker. In the morning each house. wife prepares the meat allotted to her, and as early as possible brings 1 1t back to be canned. It is relocated and packed into the cans, the neigh hors remaining to help finish the can ming. This plan secures variety of cooking with the meats prepared ty the best cooks in the neighborhood. Roth plans are attractive and practi cal.
 Dr. Lund further advocates canning the whole animal Nothing is vast l ed. The bones are boiled for soup stock; the feet are cleaned and boiled l for gelatin.
 l At the Tri-State Fair at Memphis last year. Miss Minner Fortenberry. County Home Demonstration Agent for Monroe County, Ark. had on ex- hibit from her county seventeen kinds of meats canned by steam pressure, 1 including beef. pork. mutton, chicken, rabbit, squirrel, fish and turtle.
 The Community Clubs of Searcy County. where Mrs. A. l.. Watkins is the home demonstration agent, are enthusiastic believers in this method of canning, Last year three organ ized clubs purchased each s,eam