Weekly journal-miner., 1919-07-23
HOME PRESERVED FOOD WILL RELEASE AMERICAN SUPPLIES
 FOR HUNGRY EUROPEAN FOLK

about turn and half of the bottom Tor so the jar can be lifted by the lid then set at once in a boiler of hot water and boil about an hour. Count Ftime from when the water really hboils. When the time IS up take out the jars, seal tight, and turn upside down to cool. If the seal is not per fleet leaks will show in a few hours and the contents can be used at once If the seal is perfect set the jars away in dark place if possible as light seems to fade the color of canned vegetables.
 I have canned Swiss chard and all sorts of greens by this method with perfect success. the small quantity of acid only adding to the flavor of the food.
 Canning Corn.
 Corn must be used as soon as pos sible after gathering as the milk in it begins to ferment and carefully pre- pared cans will turn flat sour" with out any apparent cause. However, the acid method of canning makes this much less to be feared
 Husk the corn, silk as for the table, place the ears in cheesecloth bag and dip for three or four minutes in boiling water. Blanch very quickly in cold water and drain at once-corn absorbs water and seems water logged if allowed to lay in the cold water.
 Cut from the ear and pack at once in hot jars, working quickly at every part of the process. Fill the jars with boiling brine in fine proportion given for beans, put on lids, and boil about one hour.
 Corn and Tomatoes.
 Fresh corn and tomatoes are de- licious canned together and in this case the acid of the tomato is all that Is needed. Blanch and cold dip the corn and mix with tomatoes sca1ded to remove the peeling, using about two-thirds corn. Seal and boil for an hour. Never fill any jar of corn nearer than an inch of tne top, corn swclls in cooking and all the corn which 1 have lost has been due to swelling and so loosening the jar cap.
 Okra and Tomatoes.
 Okra is seldom seen on Prescott markets but Is grown on good many of the ranches in Yavapai. It is easily canned alone, using the directions for string beans, and is delicious for soups, but it is still better added to and canned just as tomatoes and coin, except that only about one third okra should be used and the jars boiled little less than an hour.
 Canned Beets.
 Small bects canned are so nice that anyone trying them once will be sure 10 include them always. Boil till the skin will slip off easily, then pack in hot jars and pour over the boiling brine and cook an hour. Beets may llso be covered with a weak vinegar 'piced and slightly swectcned, and boiled as directed for other veget- lbles, They keep easily and are fine.
 Canned Carrots.
 Two years ago I canned carrots | hat kept perfectly for two years and | were more delicious than any fresh 1 ,arrot l ever tasted. They were peeled, cut in thin slices, and cooked n salted water till slightly tender. hen filled hot jars, exactly as would . with stewed fruit, put on the lids, and ,oiled the jars over an hour in the wash boiler. Not a jar was lost. Car ots may also be canned by the Cali ornia method, using a little less acid.
 Practically all vegetables may be anned by this method and if Jew ars are put up day by day one does lot notice the time spent.
 The best result Of the California agricultural College investigations as pplied to canning fruits was to dem nstrate that most fruits have bet CT flavor if cooked less than we have bought necessary and that all soft ruit, are better heated only to ,he point and kept there. Some lew things in fruit canning will b. ivcn next week.
 What We Can Buy and Where.
 All sorts of needs come up in can iug-time and we can meet them al he BasnfordBurmistcr Companys ig hardware department where they ave not only all sorts of cans but all orts of kettles, pans, ladies, strain to make home canring lst fun. Shallow pans are best for and preserving and thev ave some excellent things of ,his ort as well as no end of jelly glasses. )ne thing they do lack, and that is eally good household scale at moder- te prIce-because our state law con erning weights and measures do not | ermit the sale of such scales as certified" It would be fine for if we could get a really ccurate scale at a price within the leans of every home canner.
 When we think of food shortage in Europe l wonder if We can rcaIizr|