Ashland weekly tidings. [volume] (Ashland, Or.) 1919-1924, 1921-08-10
Domestic Science Department
[andUcIed4y
Mrs. Belle De graf
DomcSnc Science Director
-Soeyy:y Flour 60.

Although the cold pack methods
of canning and jelly-making have
been covered in general way ear
lier in the season in this series of
cooking information, many letters
have been received recently making
inquiries regarding certain points in
the canning process and jelly-mak.
ing.
The quality Of jar used plays an
important part in successful results
of canning. This does not mean the
type of jar. Select any style you
fancy, but be sure there are no
flaws. The jars, and covers also,
should be perfectly smooth where
the two come together; there should
be no cracks, rough edges or Clipped
spots.
Jar covers must fit SO tight that
there is no possible chance Of a leak
after the jar is sealed. Thorough
sterilization is a necessity both for
Jars and covers. Wash jars in warm,
soapy water; rinse well, then put into
pan of cold water and bring slowly
to the boiling point, and boil not less
than five minutes. Allow jars to
stand in the boiling water until ready
to fill Covers may be dropped into
boiling water a few minutes before
required. Another very important
point is to have new rubbers each
time a jar is used. 1t is false econ
omy to use old rubbers.
In order to Withstand the boiling
during the period OF cooking the
fruit for the cold-pack method, rub
bers must be firm and elastic. Ster-
ilize rubbers by covering with boil
ing water, then dry in a clean cloth
and use at once. The essential point
is to kill all basteria by heat, so ev-
erything that comes In contact with
food to be canned must be sterillzed
by boiling.
Fruit for canning should be ripe
and fresh for the best results. Over
ripe fruit is difficult to sterilize.
Cold Pack Used In Many Cases
By the "cold-pack" method the
fruit is placed in the jar and all cook.
Ing or sterilization is done in the
jar, In this way all bacteria is do
stroyed and as the jar Is not opened
again until the fruit is required for
use, no bacteria can enter proyid-
ing the jars and covers are perfect,
so that the jar is completely sealed.
If air can enter the jar the food
will mold and spoil.
All fruit except berries are
blanched for the cold-pack method
OF canning. By blanching is meant
immersing fruit in pan of hot wa
ter for a certain period, the length
of time depending upon the type Of
fruit.
RI0nnhinn nj thnra..ark al
ing, loosens the skin, improves the
texture and shrinks the product. Az
ter blanching the fruit is immedi-
ately dipped into cold water. This
haredns the pulp under the skin,
making 1t easy to remove the skin,
leaves the fruit firm, and sets the
color II also enables handling of
the fruit at once, so that it can
easily be packed into jars. Do not
allow the fruit to remain in the
cold water; dip 1t in and then re-
move at once. Peel and pack into
jars Immediately. It is necessary
to handle the fruit rapidly at this
stage. Many failures in canning can
be traced to allowing the fruit to
stand after blanching instead of
packing in jars at once. II can cas-
lily be understood why it is both cas-
ier and better in every way to blanch
only small quantity of fruit at a
time. 1t is necessary to exercise
judgment as to the length of time
required for blanching. as the con-
dition Of the fruit will govern that
somewhat.
The time tables which will fol-
low this article can be followed ex-
actly II the fruit Is fresh and in per-
feet condition. The time for blanch-
ing fruits Is much easier to deter
mine than that for vegetables.
Filling with Syrup Requires Care
After packing the irult IN the jar,
fill to one-fourth inch Of the top with
hot syrup, adjust the rubbers and
place the covers In position. DO not
seal completely. Leave the clamp
up. II glass-top jars are used; for
screw top jars do not screw down
entirely. The tops of the jars should
be tight enough to tit down so that
no water can seep into the jar, but
not so tight that they can be forced
off by the expanding process.
The density OF the syrup may be
varied. according to the variety of
fruit uaad hut a panara1 rula which