The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1919-08-21

tins for all products, and because OF
the variety of style, the clearness of
the glass and the use with which they
may be used, especially in the cold
pack method, the vacuum seal jar.
On account of the large mouth OF two
styles of the vacuum jars, they are
especially suited for the canning OF
whole fruits, vegetables and large
pieces of meats. In addition to hav-
ing ready our Gamer and container
which should be cleaned and steril-
lied by boiling Is minutes, it is nee
essary to have at hand "a large square
of cheese clooth or a clean -four sack
for the blanching, a vessel Of cold
water, knives, spoons and several
bowls or pans to hold u products
during the preparation period. After
the products are prepared for the
canning, the more quickly it is done,
the better the results and the more
satisfactory the appearance of the fin
ished product.
So many people have complained Of
not being able to can beans so that
they would keep without the addition
of vinegar or salacylic acid that we
think best to state just exactly how
it is done, thus showing the various
steps which in general may be APP
piled to all vegetables or meats.
While we have the jars placed on
the rack in the boiler or Gamer, COW
cred with water and are waiting for
them to sterilize by being boiled, first
we will wash and string our beans.
If we will cut them in uniform pieces
we will be ahle to make a more attrac-
tive pack. Second, then we will place
them in the square of cheese cloth
or -four sack. and tying the ends to-
gether as we would the wash, we
will plunge it at once into boiling
water-that in which the jars were
boiling will do just as well as any.
Then beginning to count time we will
let them boil five minutes and with
a fork or jar litter, we will immedi-
ately take from the boiling water and
plunge the entire bag into cold water
or under running water. This third
step is the cold-dip and is very i'm
portant as it sets the color, and firms
the vegetables while the blanching
starts the process of cooking and re-
moves some of the Objectionable min
eral products and the sudden chang
ing of the product from the hot to
cold helps to destroy bacteria. Fourth.
Now holding the jar with the left
hand we will pack firmly with beans.
A ladle or spoon may be used for
this purpose, but work very rapidly
through this step. To each quart of
beans add one level teaspoonful of
salt, then cover with boiling water
end immediately adjust the cap, and
fifth, place at once in the Gamer or
hot water and bring rapidly to a boil.
When the water begins boiling-not
simmering, but boiling - begin 70
count time and let boil 120 miutes,
or if preferred, sterilize internationally
which means one hour each for three
successive days.
Right here is where the advantage
in using the vacuum seal jar comes
in, for when you use this type of jar
your work is finished as it is only
necessary after the sterilization period
to remove the jars and set aside to
cool; as the lids are not to be touched
or frightened in any way after remov.
ing them from the Gamer, but if you
are using the glass spring top jars
the clamps must be loosened or raised
before this last step and frightened
Immediately after the jars ere taken
from the boiling water, or if you use
tire screw zinc tops, they must also
be screwed at once as the Jars are
removed from the Gamer. SO If you
use these last named types of jars
be sure to have some dry cloths
handy so that you will not burn your
hands.
Corn, cabbage and corn field peas
are canned just like beans. Directions
follow for the canning of peas and
mushrooms. Your County Home Dem
onstration Agent whom you SHOULD
make it a point to know, will be
pleased to furnish you free of all cost
recipes for the canning of any
product.
English Peas-Shell e discard
all yellowish n or those that are
too mature. Blanch three minutes or
until just beginning to wrinkle, cold
dip and pack in sterilized Jars. Add
one-third teaspoon salt and two-thirds
teaspoon of sugar to each quart Jar
Cover with boiling water, adjust caps
and sterilize three hours or three
days intermittent process.
Tomatoes-Scald tomatoes, cold dip
and peel. Pack at once in sterilizeQ
jars, packing them in until Jars are
level full of juice of the tomatoes.
Do not add any water but season with
one-half teaspoon of salt and one-half
teaspoon of sugar if desired. Adjust
caps and place jars in canner Of hot
water. Let come rapidly to a boil
and boil for 25 minutes. Remove Jars
and if using Hermetic Seal jars, sim
ply set aside to cool. But If USING
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