The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1920-05-20

Soon there will be many green
vegetables growing in your garden
I'VE hope you will endeavor TO save
all you do not need for immediate
nse and when the vines are done
rbearing, pull them up and plant 9TH
.er seed. We hope you will do your
best to interest others and get them
ITO save enough food for the family
for the next year. Let us branch
out in our work to that larger family,
rhe community. When using the in
rtermittant process in canning, jars
with glass tops are best to use.
Preparation of Vegetables
In securing a fine quality, much
depends upon having the vegetables
or fruit absolutely fresh, crisp and
clean, and kept cool. All surround
,ings and utensils should be spouess-
ly clean. and from beginning to end
of any lot, canning should be carried
on as rapidly as possible, Sort and
grade the fruit, discarding all de.
fective ones, and use together those
of same size. Use only uniformly
well.ripened products. Only young,
tender. qluckly-grown vegetables re-
tain their flavor when canned,
Sterilization
Sterllize jars by placing them in a
vessel side down, covering with cold
water, bringing water to a boil and
boiling for Is minutes. If mason
jars are used, new lids should be
purchased.
Always fit mason tops to jars be-
fore sterilization in order to avoid
having q misfit after jars are ster-
iiized.
Scalding, Peeling and Coring
Put tomatoes into trays and lower
into boiling water for one minute.
Remove at once to prevent cooking
Plunge into cold water to make the
fruit firm, and peel promptly. In
tomato peeling, use u slender point
ed knife to cut out the cores, and
be careful not TO cut into the seed
Icells. Keep the tomatoes whole
when possible.
Blanching
Consists Of plunging the vegetables
nr fruit into boiling water for short
time. Use a wire basket or cheese
cloth square for this. The blanch
gives q more thorough cleaning, re.
moves the strong odor and flavor
from certain kinds Of vegetables, i'm
proving the texture, and insures a
clear liquor. 1t also shrinks the
fruit or vegetable ana makes it more
FLEXIBLE. A full pack is then more
easily made. The time required for
rblanching varies with the state OF
maturity. Beans should be blanched
until tender enough TO bend without
breaking. Peaches will pack better
If quickly blanched by lowering fol
15 seconds into water below boiling
(about 1S0 degrees Farenheit), af
ter they are peeled. The same blanct
will make the hard varieties OF pears
pack better and give them more
transparent appearance; and used fol
sherries will prevent splitting an(
cracking. Spraying fruit with colo
water after blanching will make il
firner. Frequently it is well to pu
the vegetable into cold water for az
instant after blanching to make more
crisp. In blanching asparagus, III
a few stalks in each bundle, lowel
the bundle into water, tips up, blanch
ing the lower ends one or two min
utes before immersing the tips
Bianch the tips two or three minutes
Packing
After selecting fruit or vegetable
for uniform size and quality /
should be arranged with referenc,
to symmetry and the best U.S.
Of the space within the jar In plac
ing the fruit or vegetable In a gar
a thin, slender. flexible paddle mad
out of cane is useful. This paddl
is also used to take out the bubble
OF air running 1t down the side o
the jar to touch these bubbles afte
the liquid has been added to tn
pack.
Adjusting the Cap
Before placing the cap, be sur
that the rubber is flattened in 1T