Weekly journal-miner., 1919-07-23
(BY SHARLOT HALL)

One of our Navapai men who know:
 as much probably of the worlds fooC
 situation as any man in the state
 says that ii there is not to be terrible
 hunger in Europe this winter we ot
 the United States must send ovcr
 about twice the quantity of food we
 sent last year. Letters from the allied
 countries tell Us that food has risen
 steadily in price this summer and
 that only the gardens supplying per ishable vegetables have kept thou
 sands of people from actual hunger.
 Our American ways of preserving
 food for winter use are not well
 known in Europe and if they were il Is now impossible for the women of the war-desolated regions to get jars
 sugar, and especially fuel, with which to save the food in their gardens and orchards.
 Our government is sending over a group of food demonstrators with full equipment for teaching the can ming of fruits and vegetables but after all this is but a small help for few homes or villages can have the needful articles to work. with after the demonstration supply IS used.
 The real help is in what we can put tip here at home and in that way per init the output of our commercial canning factories to be sent abroad. It is safe to say that Arizona has never seen a July wetter than thc present one and the gardens and orchards are loaded with all sorts of vegetables and fruit, with the earth already soaked so full of water that the fall months should ripen every thing even if it rains no more.
 This is the time to begin the food saving campaign at home and while every household magazine contains excellent rules and the government bulletins are exceedingly valuable there are still ways that are new and old ways not widely known, as well as personal experience which would prevent most of the failures if it were generally known. Some of the bull letins are a little brief on detail and many of the magazine articles dwell only upon the successes, so a record of personal adventures in foOd-saving is pretty sure to help someone
 The very best bulletins that I have used are those issued by the Univer- sity of California College of Agricul- ture. Anyone who has lots of fruit and vegetables to put up should send for the set, enclosing stamps for pay ment.
 This institution has been experi-i menting for some years with the can ming of vegetables and has worked out the best and surest methods which l have tried. For twenty years or more my mother and 1 tried out a few vegetables each year, with vary ing success. We seldom failed with tomatoes. We sometimes made a hit with string beans, and we often failed with corn. Last year put up lot oi vegetables by the California meth cd and when | lost any knew exactly |. what to blame for it, thereby being able to avoid future trouble.
 Some form of cold pack canning is the only one that can be used for i vegetables and the older forms of this . method called for boiling on three Or more successive days which was great deal of trouble and very ex-I pcnsive in fuel, as well as destroying to some extent the flavor of the food. !
 Working along the lines of shorten, ing this method as well as of cooking the food products only what was really necessary the California method ], has been developed especially for the | home canner and is by lar the sim plest and safest way to put up veget- ables for home use.
 It has long been known that yegct- ablcs spoiled more easily than fruits because they lack almost entirely the acid which prevents the growth of bacteria to which loss oi canned food . i, chiefly due. That is why canned tomatoes are easily kept and why tomatoes and corn canned together generally keep well.
 In this California method one may use a large galvanized wash boiler or a ten-gallon lard can as a cooker: a covered kettle which will hold four quart jars will also be convenient for smaller quantities and smaller jars.
 ] have always used just a nome made wooden rack which lifted the jars about an inch off the bottom of the cooker and l have tried to have the cover of the cooker ht tightly, l, though this is not necessary. It does not seem to matter whether the water in the cooker covers the jars an inch or two or whether it IS an inch below i the necks of the jars as they sit on the wooden rack. but the water should be hot when the not jars are put ln {, and kept bOIifuc hard the fu11 time ,