The daily Gate City and constitution-Democrat. (Keokuk, Iowa) 1916-1922, 1920-06-19
Cove rnnent Experts Explain Method
Of Canning Fruits Despite the
Shortage Of S~eeten-
Ing. .
SYRUP CAN BE USED
Job Is Not Hard One to Do and Fruits
Of All Kinds Can be Wei! Pre-
served by This
Method.
Gaming time is here again.

| Gaming time Is here again.
Strawberries are going, cherries
are coming, and then straight through
the summer there will be vegetables
of all descriptions, fruits that will
yield juices for jelly making, fruits
to preserve-and finally the golden
peaches of early fall, rpening TO be
canned whole, in halves. or made into
mellow peach butter for winter morn
ings.
True, sugar is scarce. But the
method of canning endorsed by the
United States department of agricul-
ture points way around this diff
Guilty. By the oneperiod cold-pacK
canning method fruits may be canned
without sugar. Hot water instead or
syrup is poured over the fruit N the
can before sealing. or course if
housewife has plenty OF sugar and
wants to use it. syrup of sugar is
quite in order-but it is not neces-
sary.
Absolute Accuracy.
The first requisite to success with
cold pack canning is absolute accu-
racy Then, according to government
teachers of this method one must
! III
the old-time, more complicated can
ming systems, such as the open
kettle" method, and start with q open
mind to master the five simple steps
of the cold-pack method
There are several variations of the
cold-pack equipment for canning in
GLIDING hot water baths with home
made outfits and with commercial
equipment, water-seal outfits, and
steam pressure outfits. The steam
pressure outfits save time, but home.
made equipment is quite as success
full and calculated to appeal to
majority of housewives by reason OF
its economy.
Wash boiier Is Favorite.
A home made outfit may be made
of such a receptacle as a washboller,
large tin pail, lard pail, milk can OF
a metal washtub Such Gamer
must have well fitting cover and a
false bottom or lifting platform OF
wood or metal This false bottom IS
necessary both to support the fruit
lars and prevent them from coming
in direct contact with heat, and also
TO permit a free circulation Of water
and steam around and under the
jars.
In addition to the Gamer, house
wife should have at hand several
bowls and sharp knives for pairing
the fruit or preparing the vegetables;
wooden spoons for packing food into
lars; plenty of clean white cheese
cloth. and two large kettles for the
blanching and cold-dipptng process;
a colander; a supply Of new rubber
rings for sealing the iars. jars stert-
LIKED and tempered by healing IN
water and allowed to cool In The
same water: quart m "a sure. funnel:
clock
Five coId-pack Steps.
The successive steps IN this 1:ethod
are scalding or blanching, cold dip
ping, packing the food In jars. s,er-
lzing. and sealing the Jars.
; The blanching process is accom-
plished by putting the food. thorough
" cleaned. into a large piece CT
cheesecloth and lowering this inro
kettle Of boiling water, leaving 1t
immersed for the number Of minutes
called for in the canning time sched-
,ule. The blanching may be done Nv
.suspending the food IN cheesecloth
above boiling water in steam. This
process is of great importance. clint
mating Objectionable acids. starting
the flow of coloring matter and re-
ducing the bulk of the rood
Shock Kills Bacteria.
When food is bfanched 1t must be
cold-dipped Immediately after. The
shock from boiling to cold water
kills certain destructive bacteria,
sets" the cokoring matter, and hard
ems the pulp under the skin. The
food in the cheeseclotn should be
lifted directly from the boiling water,
and plunged INTO a kettle Of very
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