The Bingham County news. [volume] (Blackfoot, Idaho) 1918-1930, 1923-09-14
CAN AND KEEP COOL

during hot weather the pessimis
says, Keep cool, IL you can" with 4;
defiant glare, whereat the wise home
maker retorts, wisely, Keep COO
while you can" And then proceeds
with beautiful unconcern, to do this
very thing, aided and abetted by the
electric range. Instead of having &c
stand over a hot stove and cook her
self as well as the fruit or vegetables
she is preserving, she let's the electric
range relieve her of much of the dis
agreeable portion of her culinary du-
ties
Most women, from time immemo-
rial, have had to do their canning
during the hottest season of the year
when the fresh fruits and vegetables
are in season. If more women own
ed electric ranges, canning time
would lose it's terrors and many more
pounds of fruit would be made into
delectable jellies and jams than
heretofore. Only on an electric stove
is it possible to prepare winter edibles
in summer heat without discomfort
or distemper
The highest authorities on canning
recommend the cold-pack process.
The fruit to be thus 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 a
second bath Of cold water In which
the fruit should be allowed to re-
main from one to 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 down tightly.
Meanwhile, the electric oven has
been heated as for baking and the
jars placed on the lowest rack just |
above the heating element. 1t is not
necessary-in fact, It is quite wrong |
to place the jars in a pan Of hat |
water as is the usual custom when
canning with other types of ranges.
The most important factor in fruit
canning is to maintain uniform heat
until sterilization takes place. Such
uniformity is easily possible with the
electric range. The amount OF heat
and the length of time required de-
Ponds, OF course, upon the kind Of
'ruit and the number of jars in the
wen.
AS soon as the jars have been
~ IN, hn thu adm of hla
land of the thermostat must be set ,
It ~ (boiling point) and the oven
loor tightly closed. When the circuit
breaker trips at PIP degrees F. the
adjustable hand should be moved for
yard to III, the circuit breaker knob /
eset and the switch for the oven bot
ON heating element turned to "low."
The principal thing is to keep the
wen at PIP degrees F. for the time
equired for sterilization. Then re- g.,
move the jars, screw the tops on l
lightly and turn them upside down to
DOL. This latter is sure test for
sakage. \
The woman who is not fortunate 4
nough to possess an electric range I
ill nevertheless find she can can 4
by using an electric 1
poker. The cold pack method is en- I
loyed and uniform heat is as read II
y obtainable in the cooker as in the e
lnge. s.
The same selecting and cleaning o
nd blanching should be done. The II
uit is then packed in the heated u
rs, the covers put on loosely and
lie jars placed in the fireless cooker
18th the heat maintained at PIP de- lie
'ees F. until sterilization is accom- B
ished The length of time required
4ries, of course, with different fruits As
ID vegetables. When sufficiently
erilized it is then only necessary to -
oil the jars and put them away for N
inter use.