Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-09
-. AIRS. NJ. A. WILSON

By MRS. NJ. A. W!LsoN
,e.p~toA. ,'hit., "A tI.,osys, sy 1m.!!::r-v!Ssj g. ''
ZINE may be considered the opening
-, ~ the canning season. Each
y mon.n women can q surprisingly
year ,,,her mah of summer foods, expect
large nsnd them In q usuable condit,on
log 70 uh u.ho winter months, only TO ma
during ,ntment tu because something mas
dlssppv.5 IN the contents OF the jar,
happen, ,ses them to be total loss.
Wn.n W.,,v two causes will account for
Usu'rr; the fruit or vegetable was
this .ictly fresh and In prime condi-
not tus .snning; second. faulty. Jars
tion iVt,,cbt iVt carclcssness In packing or
prcees.s,ptSe tSe first causc-rit 10 not always
As .nond upon the eye for evidence
wise 70 usenndjtion Of the food. Many
o. toe are shipped from distance
ioods uoJ oJevelop certain bacteria that
10 cs cs.rmless II the food Is used When
Me nS a. a fresh condition but II tness
foods are processed Win View ~
ssm.,,rins them for future useLconu
couue n" arise that develop these oac'et'a
uoas .hs food becomes unht tor use. an
ssansuuple ara Of this Is the nat sour o' no
paragus. ,.oh,.s that arc intended
Fru;ns Fruit sns must be harvested early IN
tcr ca.n;nc before the heat OF the sun
he , mo' them they cau be stored IN
reacnes a. yhere no natural heat may
eool p,a for YOU know that II food -
deyelyp' r;les IT, generates n heat unit
kept arts ~ the development OF these un
that st1o bscteris. so that II Is best TO
dcslrapiee e,;t and vegetables spread out
Keep sm,nis lsyer, The manufacturing
IN fonnd this out only after re-
esnn.d e,sd failures; it is the price OF sue
cess, ,,,;,, and vegetables intended for
,.. Az I'm mist not be allowed to stand ~
80. Ljfcher. The warm, humid anu
,.rmoist ,ns atmosphere is conduGiVe "
SSSov.lnnment Of bacteria that Will pre-
uert usr, these foods from keeping.
How TO Can Fruits and Vegetables
r;.s, decide upon what and whose
,,..hoS Won intend to use and then iSl-
h,..nt mem 10 the letter. honestly, Inc
r,.n ow who usually has repeated tail'
",as wy~I have found upon close investiga.
.i,n ~ nsnary uses hit-or miss
,,n.thod.--.s ,.sp little of one porty,s method.
"'l i;ttle OF her own-and she hnaily
e,,.hs. M with a little OF another
Method Method. This is sure to spell loss to
her.
The Jars
Before attempting any canning opera,
tnns look carefully over every jar ana
w uvDH tbat each lid Ats securely and is air
trbt This can best be done by hlling
, iar With water, then sealing and In
verting it: 49,, .;.. ~.
metal ia needs special attention, par
ticulsriy il you are in the habit of using
a knife TO open these jars when you
wish TO use their contents. II you 10
this then new lids must be purchased
The all. glass jars simply need the
wire bale tightened. Use two rubbers
on these jars. IL necessary, to secure
them tightly. .,..
important. Here quality counts. as IN
ali other parts. Buy only the very best
grade of rubbers and dip them in boiling
water TO soften before placing on the
The cold rack method Of canning is
up TO date and will give the best re-
suits. This method calls for a hot water
bath---that Is. container that will
hold the Jars during the period OF proc
essing. To use this method success =
fully you must first sterilize all jars be-
fore using
Second. Pack the fruit or vegetable
In the jars at once. Blanch II the
blanching process is necessary.
Third. Cover vegetable or fruit with
boiling water or sirup.
Fourth. Place at once in hot water
bath and process the length Of time re-
Quired to sterilize that particular prod
uct.
Fifth. Remove from the hot-watcr
bath and Immediately, at the end of the
period, seal securely and remove from
the kitchen to cool room which Is
free from drafts. Let cool and then
store in cool. dry place.
Now--to sterilize the jars and lids
have a large pan that will hold a sufi- =
clent amount Of boiling water to cover
the jars. Place the jars In the pan OF
warm water and bring quickly to n boil.
Remove the jars and then let the water
cool little before other jars are added.
Some fruits and vegetables require
blanching - this means placing In a
square Of cheesecloth and dipping in
boiling water from three to ten minutes,
depending upon the variety of product
remove at once when the time limit ex .
pires, and dip in cold running water
and spread in single layer. Pack
quickly into jars and fill to overnowing
with either water or sirup. Then par
tlally sea and place at once in a hot
water bath.
How TO Seal Partially
II all glass jars are used. place the
rubber In position and then the lid and
clip the wire bale in place on top OF
the jar. It is then ready for the bath.