The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-07-24

trays, tongs for. handling hot jars
false bottoms and tools necessary to
use in sealing tin cans. Tin cans or
glass jars may be used with any out
Ifit.
! There are also steam pressure outfits
! for home use They develop a higher
Temperature than the water bath can
ners mentioned Steam pressure out
! fits are made to carry from FIVE &c
thirty pounds OF steam pressure and
lare 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 appropriate for the fruit
or vegetable 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 Is minutes to process the
Jars.
While the jars are being boiled
sort and grade the fruit or vegetables
according to size and degree of ma
turity. Discard all overripe. under
ripe or unsound fruit. Vegetables
should be in choice canning After
the sorting and grading wash thor
oughly before proceeding TO pare,
core or slice. Berries should be
washed lightly by placing in
colander and pouring water 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 pro-
duct with clean towel or cover,
but the quicker a product is prepared
and packed into the Jar which has
been scalded 5 minutes the better.
What Blanching Does.
The hlaaeh--immersion for a short
time in boiling water or live steam
gives A more thorough cleansing i'm
proves the texture OF the product and
nsures clearer liquor in the can.
1t also shrinks the fruit or yegc
table and makes II more flexible. a
full pack is then made more easily.
The time required for blanching va
ries with the state Of maturity. After
blancf1ing the fruit or vegetable place
II for an instant in cold water to
make 1t more crisp.
rack III the not jars Nnlfn resi-
on cloths wrung out of hot water
Fruits cut in half should be arranged
with the pit surface down \ thin.
slender flexible paddle made of wood
is useful in placing the fruit or vege-
table in the jar When the jar has
been packed as full as possible with
out crushing the pieces. the sirup,
brine or seasoning is added The
paddle is also used to take out hub
hles of air after the liquor has been
added to the pack
When the jar is fall, put In place
n rubber Jar ring (which has been
boisei in a solution of teaspoon Of
baking soda TO l quart Of boiling
waterl. Put on the caps. When n
screw top jar is used screw the top
evenly about half way. When a glass
top Jar with wire clamp is used,
place the lid on evenly and raise
both clamps. the upper one fastened
10 hold the lid in place. When jars
equipped with rubber cans and clamp
spring adjustment for sealing her
metically are used, the cap should
be fastened on the jar evenly with
clamp.
The Jars are then place.. either in
the water bath on a rack or in n
pressure cooker for preserving. Pro-
cessing Cheating in the water bath
or the pressure COOKERY, is the fnal
application of heat to kin the ma
tority Of the bacteria present. and is
continued for period determined by
the character of the product and the
kind of apparatus used. Immediate
" after the termination of the pro-
eessing period. while the products