Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-03
BY MRS. NJ. A. WILSON
tcopDrfoht; 1919. by MS. ". 4, Wilson.
All Rights RcserTed.J

ECONOMIC conditions make i
necessary for the housewife t
conserve by either canning, drying o
preserving sufficient products of tn
harvest to insure the family a suppl,
OF fruits, vegetables and condiment
during the fall and winter months.
Up-to-date scientific methods hav,
taken the drudgery from this work
Few of us today would be satisfied t.
use the horse-drawn street car. Anc
why? Because it is out of date, SLOW
and inconvenient. Then if this is so
why use the old-fashioned, antiqu,
methods of canning and preserving
The open-kettle method of canning
food is entirely out of date. 1t is
also unreliable and laborious.
The canning of food by a process
called the cold pack is used in all
large canneries. This method eiimi-
mates failure, shortens the work and
gives a satisfactory result in both
the taste and appearance of the food
that has been canned.
To be successful you must follow
the rules, and for this reason each
step or part Of the process should be
remembered and done with great
care.
The Eight Steps
First. Gather together all the jars
and other containers to be used for
1 this work. Make a survey Of them.
Fit each lid to each jar and note that
Z it fits securely, and that it is in good
condition. Wash and fill each jar
with water and then invert to test
for leaks. This will prevent trouble
later on.
Do not use old rubbers. Select
only the best grade for this work. A
poor quality of rubber will blow out
during the processing and thus make
it necessary to replace it. This not
only increases the cost of the article
( canned but also makes for loss of
time. Discard at once ali damaged
or defective jars. If you intend pur-
chasing jars keep this fact in mind:
that the all-glass jar can be used for
picking and canning foods that con-
tain vinegar and spices.
Second. Select fresh, unwilted
produce, not over six hours old. Re-
member that it is impossible to have
success if the foods intended for can
ming are old, wilted, partially de-
!. cayed or overheated.
!, If possible, have the products that
n are to be canned delivered to you di-
\ rectly from the farm. Keep the fact
Z in mind that these foods not. only
1 spoil quickly, but that they also lose
much of their flavor by standing.
Professional Gamers are very well
aware of this fact and for this very
reason move their canning equip
ment directly adjacent to the fields
that contain the vegetables and into
the orchards among the fruit.
Third. Grade all fruits and vege-
I tables for size and ripeness. Discard
all not in prime condition.
Fourth. Wash to remove sand and
grit. This must be done thoroughly,
using plenty of fresh running water
Blanching Is Important
Fifth. Blanch:ng: This process is
most important for shrinking the
product and for packing purposes
1t also starts the flow of coloring
matter and eliminates all objection
able acids.
To blanch, place the vegetables or
fruits that require this process in
either a square of cheesecloth or ii
a'wire basket. Plunge at once into
large pot containing sufficient boil
ing water to cover we'll. Process as
directed in the recipe. The actua
time allowance will depend upon the
kind of product that is to be proc
essed. The time counted in this
process is determined by counting
from the moment the water starts tt
boil after the product is placed II
I the container. The minute the time
for blanching expires lift the product
and plunge it at once into cold water
Remove at once and spread on flat
surface while packing into the jars
i This process requires about one
half minute. Use fresh running
water, if possible, and fresh watel
each time the products are dipped.
This process loosens the skin
q hardens the pulp and sets the color
ing matter, also it makes for cas-!
packing.
Sixth. Packing: Sterilize the jar
and lids in boiling water. Drain anC
I then pack the vegetables into then
firmly. Fill the jar to overfowinl
with boiling water containing on'
level teaspoon of sat to each quart
Place on the rubber and then adjus
the lid. Now, If the jar is all glass
adjust, one clamp of the bail in place
+ For a screw-top jar, fasten the liz
( in an easy manner as far as it viii
{ turn and then give it one full turl
Z back to unscrew. Place the jars il
the rack in place in the hct-wate
Z bath.
Hot Water Bath
Seventh. Processing: This part l
Of the most importance. Here come
the time when either you will make
siiccess or failure of your canning
The Jars must be placed on rack
then in either a regular water-bat
Gamer or in a wash boiler. Thi