Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1922-08-07
KEEP KITCHEN
COOL EVEN At
CANNING TIME
Put Jars of Fruit in the
Oven, Set the Switch and
Let Electricity Do the
Rest.

Canning time, although II comes
at the hottest season OF the year,
has no terrors for the woman who
has an electric stove and IL more
women owned them many more
pounds of fruit would be made into
delectable jams and jellies each
year.
No woman likes to stand over a
red hot stove when the thermom-
eter registers 30 in the shade even
though by so doing she can tickle
the family palate when the snow
flies.
Only on an electric stove may
she hope to prepare winter delica-
cies in summer heat without dis
comfort or distemper.
The highest authorities on can
ming. recommend the cold pack
process and the fruit to be canned
must be selected with care and
blanched by submerging in boiling
water from one to ten minutes. A
wire basket./ lined with cheese
cloth is useful for this process and
may also be used for second bath
of cold water in which the fruit is
allowed to remain two or three
, minutes.
After draining and drying the
fruit is packed into hot jars and
either boiling syrup or boiling
water added. The tops are then
put on but not screwed tightly.
Meanwhile the electric oven has
been heated as for baking and the
jars placed in the first rack above
the heater. 1t Is not necessary
when canning electrically, to place
the jars in a pan of hot water as
is customary when other fuel is
used.
Uniform Heat.
The most important factor In
fruit canning is to maintain uni
form heat until sterilization takes
place and this uniformity is only
possible with electric heat. The
amount Of heat and the length of
time required to sterilize the fruit
depends, OF course. upon the Kind
of fruit and the number of jars in
the oven.
AS soon as the Jars have been
stacked in the oven the adjustable
hand of the thermostat must be set
at ! u tboiling point and the oven
door tightly closed. When the Cir
cult breaker trips at 212 degrees
Fahrenheit the adjustable hand
should be moved forward to az
the circuit breaker knob reset and
the switch for the oven bottom
turned to "low."
The important thing is to keep
the oven at 212 degrees Fahrenheit
for the time required for steriliza-
ton, after which the jars are re-
moved, the tops screwed on tightly
and turned upside down to cool
and to test for leakage.
Many people make the mistake
of opening the jars and filling
them up with water or syrup if the
moisture has lessened to any great
extent. This is grave mistake
because the vacuum is broken
when the jar is opened and unless
it is sterilized all over again the
fruit will spoil.
Eireless Cooker Canning.
The woman who is not fortunate
canning in an electric fireless
cooker entirely satisfactory. The
cold pack" method is used and
uniform heat is as readily obtain
able in the cooker as in the range.
The same well defined steps are
requisite such as selecting and
cleaning the fruit; blanching for
four or five minutes in hot water
and then plunging into very cold
water for a few minutes.
The fruit is then packed In the
heated jar, the covers put on loose
ly and set into the fireless cooker
with heat maintained at G12 de-
grees Fahrenheit until the fruit is
sterilized.
When sufficiently sterilized. the
cans are ready for cooling and put
ting away for winter consumption.