The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1920-05-07
HOME DEMONSTRATION NOTES
''Grow What You Can; Can What
You Grow"

NlT
pack canning process.
Remember this one thing--in your
food preservation work this summer
can or dry your fruits and vegeta-
bles while they are at the desirable
age-stili sufficiently young and
fresh. If you wait until they get so
old and dry, or hard, or ripe that you
Shave to can them to save them," you
will lose them or have an inferior
quality when you open your jar. The
food, when you open the jars, caf be
no better than when you canned it.
AS fine old cook said, "You can't ex-
pect to take good things from the .ov-
en- unless you put good things into the
oven."
Cans Per Bushel of Common Fruits
and Vegetables.
Windfall apples, 80 pints, 20 quarts;
Standard peaches, 25 pints, IS quarts;
pears, As pints, 80 quarts; plums, 45
pints, 80 quarts; blaekberries, so pints,
80 quarts; tomatoes, % pints, Is
quarts; shelled Lima beans, 80 pints,
80 quarts; string beans, 80 pints, 20
quarts; sweet corn, As pints, 25 quarts;
shelled peas, 16 pints, 10 quarts;
sweet potatoes, 80 pints, 20 quarts.
Canning Precautions
To test jars-Screw Top. 1. Place
top on jar without rubber. [ Turn
down tight. If thumb nail can be in
serted between top and glass the top
is defective. 2. Place rubber and cap
in position. Screw down lightly. Pull
rubber from it's position. Release. If
the rubber returns to its position be-
tween lid and jar the top is defective.
3. Put little water into jar. Place
on rubber and screw down lid tight.
Invert and test for leakage. A. If
jar is Economy, run fingers around
Z top to feel for hicks.
Glass Top-Place glass top on jar
without rubber. Tap around outer
edge of top with the finger. If the top
rocks, the lid is defective. 2. Put
wire bail into place over the top Of
the cover. If it does not go down (or
in) with a snap, even when the tight
ening lever or the clamp spring is up
remove it from the jar and bend it to
make it tight. This Tightening Of the
bail should be done every year before
using.
To Test Lids
Mason-1. Feel for hicks or splits
on edge. If edge is dented, rub out
Smooth with knife handle os8 5sass 4
thing. 2. If inner glass top, examine
for cracks.
Glass;. Feel for hicks on edges.
Economy. Press finger nail into
the composition of the edge. If it feels
gummy it is safe to use; if it is sandy
or gritty, the composition is likely old
and unsafe to use.
To Test Rubbers
/. Grasp the inner edge, close to-
gether, with the thumb and little fin
ger. Give firm downward and out
ward pull. If poor material, the rub
Der will tear in two. 2. IL sufficient
iy firm and elastic, the rubber will en-
dure a stretching pull without break
ing. 8. Make a fold in the rubber.
Pinch the fold to see if it will crack.
SteriIizing Jars
Wash jars and lids and boil Is to 20
minutes before filing. Leave in the
boiling water until needed. Do not
omit this step.
Filling Jars
Take jars from sterilizing kettle,
set in pan of hot water and pack. Be
careful not to pack the meat too tight |
ly in the jars as the meat will first
expand then. contract. Unless there
is room for expansion, the jar may
break, or the lid be forced off.
Sealing Jars-Before Processing"
Mason Turn lid lightly with thumb
and little finger until it just stops.
Glass-Adjust first bail into place. |
Economy-Adjust one clamp.
After Processing" Complete the
seal on each as quickly as It is taken
from Gamer. If rubber has pulled
out so that it cannot be used, place a
new rubber on jar and return to can
ner to Process 10 more minutes. This
will not happen very often if good !
tested rubbers are used.
Processing" or Sterilizing by
Water Bath
Remove the packed jar from the
pan Of hot water as soon as it Is
packed and plunge it into the hot wa |
ter bath. Be sure that the water COW
ers the tops of the jars about in. Do |
not begin to count time until the wa
ter is jumping furiously around the
jars. Be sure to have rack of somS
sort in bottom Of boiler or kettle SO
that the bottom of the jars will'be an
inch above Gamer bottom, and in con-
tact with the water below. As soon
as time is up, remove jars from can
ner and seal. Inyert jars on table to
test for leakage. Don't let air draft
strike Jars when removing from can
ner.
Summary of Steps in Canning.
/. Put wash boiler or. kettle on fire
and add sufficient water to more than
cover jars. Cover tightly.
2, Wash jars in soap and water and
put on to sterilize. Covered.
8. Prepare products and pack in
Jars.
4.sDip rubber in boiling water, PLACE
on Jars nnd partially seal. Place In
Gamer.
S, After given time, remove jars
from Gamer. Seal tightly. Invert
4 g. Cool. When ready wrap Jars in
paper and store In cool place. WI 4.
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