Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1919-07-12
Can All Surplus and
Keep Down Expenses

w ntn tUtIN 10 ihoit thtth sho te"''F
can eat In season, put Il IN cans to fur.
nish variety In the diet next winter.
An abundant supply Of fruits and veg
etabies at all times is essential for
health, and from an economic stand
point every family should produce and
conserve as much as possible or Its food
However. no product which Is too ripe
for immediate eating should be can
ned. Above all, do not can bruised,
wilted or partly rotten material.
Open kettle canning-fruit and Veg
etables cooked In kettle and put In
the jars while hot-is not very salts
factory way to preserve certain KINDS
of vegetables, altho 1t Is used success
fully with fruits and Vegetables like
tomatoes. The modern way. and that
used by the home demonstration work
ers and the boys and girls club lead
ers from the United States department
OF agriculture, Is to place food pro-
ducts cold in tars, cover tho fruit with
syrup or the vegetables with sailed
water. and then process (heaD the jar
and it's contents In steam or hot wat
err the required length of time. with
this method, the average of success III
high and the results are satisfactory II
directions are carefully followed, say
the department Of agriculture special
lists.
Kinds Of Gamers.
No expensive equipment is necessary.
A washboiler, lard can, or any contain
err with a tightly fitting cover large
enough to hold a number OF packed
fax., nyh MI "a
generally found in the ordinary kitch-
en-, will do the work. When such
equipment is used, false bottom must
be placed in the boiler or other con-
tainer to prevent the Jars coming In
contact with the metal. A rack maze
Of strips of wood is probably best for
the purpose. The processing or boil
ing of the jars in the container may
be done on the kitchen stove or on a
furnace built out Of doors.
Several types Of Gamers, by when
the work can be done more easily than
with u home made outfit, are on the
market. The not water-b bath Gamer Is
the least expensive commercial type.
There are two kinds, ne-that may De
placed on the kitchen stove and an
other which has a fire box and pipe
attached and is to be USED out of doors.
Each has sterilizing vat, lifting trays,
tongs for handling hot jars. false bot
toms and tools necessary to use IN
sealing tin cans Tin cans or glass
Jars may be used with any outfit.
There are also steam pressure out
fits for home use. They develop a
higher temperature than the water
hath Gamers mentioned. Steam pres
sure outfits are made to carry from
five to thirty pounds Of steam pres
sure and are regulated easily.
Any kind of a glass jar which makes
a perfect seal readily may be used. Test
both jars and rubbers to make sure
they are perfect. Select jars which are
to be packed. Consider the size OF the
container from the standpoint OF the
quantity desired when opened. the size
of the fruit or pieces of fruit to be
packed, and the ease of processing.
Wash the jars carefully and place
them, side down, in a vessel. Cover
with cold water and bring the water
to the boiling point and allow it to boil
for fifteen minutes to process the Jars.
While the jars are being boiled sort
and grade the fruit or vegetables &C
cording to size and degree Of maturity.
Discard all overripe, underripe or I'M
sound fruit Vegetables should be" IN
choice condition for the table to be
suitable for canning. After the sort
ing and grading, wash thoroughly be-
fore proceeding to pare, core or slice.
Berries should be washed lightly by
placing in colander and pouring wat
err over them, instead of immersing
them in water. Peel, or scrape when
needed, and cut large products into
pieces Of canning size. II the hot jars
are not yet ready, cover the prepared
product with a clean towel or cover,
but the quicker q product is prepared
and packed into the jar which has been
scalded fifteen mintes, the better.
What BIanching Does.
The blanch-immersion for a short
time in boiling water OF live steam
gives a more thorough cleansing. I'M
proves the texture of the product and
insures clearer liquor In the can. 1t
also shrinks the fruit or vegetable and
makes it more flexible. A full pack IS
then made more easily. The time re-
quired for blanching varies with the
state Of maturity. After blanching the
fruit or vegetable place 1t for an in
slant in cold water to make it more
crisp.
Pack in the hot jars, which rest on
cloths wrung out of hot water. Fruits
cut in half should be arranged with the
pit surface down. A thin, slender, flexl-
BILE paddle made Of wood is useful In
placing the fruit or vegetable In the
Jar. When the jar has been packed as
full as possible without crushing the
pieces, the sirup, brine or seasoning Is
added. The paddle is also used to take
out bubbles Of air after the liquor has
been added 20 the pack. ~,
When the jar Is full, put in place a
rubber jar ring (Which has been boil
ed in solution Of one teaspoon OF
baking powder to one quart boiling
water). Put on the caps. When a
screw top jar is used, screw the top
evenly about half way. When glass
top. Jar with wire clamp is used, place
the lid on eve<ly and raise both clamps.
the upper one Aastened to hold the I'D
in place. When jars equipped with
rubber caps and clamp spring adjust
n.ent for sealing Theoretically are used.
the cap should be fastened on the Jar.
evenly with clamp.
The Jars are then placed either IN
the water bath on rack or In a pres
sure cooker for processing. Process
ing Cheating in the water bath or the
pressure cooker). is the final applica-
ton Of heat to kill the majority Of the
bacteria present, and Is continued for
a period determined by the character
Of the product and the kind Of appara-
.tus used. Immediately after the ter