Every evening, Wilmington daily commercial., 1920-06-11
GOOD HOUSEKEEPING.
BY Laura A. kirkman.
CANNING WITH YOUR BOILER.

The natural born housckeeper pre-
parcs for her Summer and Fall canning
with an inward thrill of exlltntion. For
she knows there is nothing quite 80
satisfying ms to- survey, Mt the beginning
of Winter. n whitc-labclcd army of glass
jars standing on her storage room shelves
ready To save the poclsethook during
the months when her garden Is not pro
lucing and when tho woman who did not
can must buy canned goods from her
grocer.
The day of the open-kcttle method OF
canning with its doubtful results are over
the intermittent or three-dnys canning
method is nlso thing of the past Tho
cold-pnck method. which lnsures fine,
firm, pcricct-keepinG products ami entails
minimum output of time and energy,
has outshonc all other canning methods.
The bride or the housckecpcr who has
never before canned. will need the following
equipment to put up her fruits and voge-
tables bv the cold pack method, wash
boiler, one Of tho many types Of wire
racks ON tho market, which TT INTO u wash
boiler and are made to hold from six to
two dozen lars. according t0 the azc
(0nc o( these racks IS necessary go that
the boiling water can circulate freely
beneath the Jars which process lnsures
not only n more evenly heated product
hut fewer broken jars). a large bowl for
cold dipping, large muuthed funnel for
filling lars. chccse-cloth ar wire basket
for blanching sharp knives, SILVER table
Rpoon for packing products IN lnrs. one
/ teaspoon, glass jars and new ruhhcts
Tho housckcepcr who must work alone
/ NJ her canning should not pTopate more
/ vegetables than her canner will hold
4 M ono time indeed Il IL bcst 70 handle
| only as much iruit or vegetables rs can
/ hc hlanched ~ once In thus WAY, the
! fruit ~ vegetables have no chance to
/ spoil before tho process ,s completed
1 Fruits and vegetables aro washed unrcd.
+ acrapcd, or shclled according to thelr
I nature as for cooking They are then put
/ in wire basket or in piece II cheese
/ cloth and hngcd INTO boiling water aud
1 left there aR long as the lrnc Table Ii
rects / will print the Time Table fnt both
/ fruits and Vegetables next "Wednesday
4 DO not hcgIn t0 count iimc untN tho
water ia actually boiling again after
4 rlunging IN the vegetable OF fruit
/ After this period Of hlanching remove
/ the product from the boiling water and
! plunge II immediately INTO cold water fer
| a moment, removing Il at once thia =
called cold dipping Pack i into jars
after It has drained FOR 2 moment, adding
/ teaspoon of salt to evcrN quart lar IF
vegetables Thcn fill tho jars to within
| a inch If top with boiling water q alrup
| taccord,ne to the product Din the ruiz
bcr into boiling water and place i on the
neck Of the jar. half seal that r. with 2
screw-top jar, tighten tho cover with the
! thumb and little finger, and With the
sprlng-top jar. adjust the cover and
4 r lace tho top hail IN position but do not
4 push down tho side wrc
I Now place the jars On the rack IL tho
\ canncr. making sure that the water comes
4 | or inches above the jar tops Roli toI
/ the number of minutes the Time Table
directs. then remove the jars. completely
4 sral them that is with tho scrow-tor
4 jar. finish tightening the cover. and with
I tho spring-top jar, snap the second halh
inveri tho jars 70 test for leakage. cool
/ label and store
I Tomorrow Swecihrcads il the Supper
Menu