The Mankato free press., 1923-06-15
JUNIOR CLUB
CANNING WORK

spoilI Did You ever leave q good
sound apple on the pantry shelf and
watch it for long time? For weeks
perhaps it was firm, then 1T gra-
dually became dark and soft. in
spots. II you wrap An equally good
apple in paper and put it in a cool
dry place, you will tlnd that 1t stays
firm longer but finally decays. If the
is peeled 1t will spoil more quickly
because the outside skin which pro-
tects the inner part is removed.
Many years ago people found out
that living bodies in the air (bac-
teria) caused food to spoil. These
bodies are 80 tiny they cannot be
seen except with a microscope.
| There are four ways in which we
can make conditions unfavorable
for the gowth Of these living Bodies
One. BY drying which takes away
the moisture they need for growth.
TWO. BY preserving, picking, or
sailing, because bacteria cannot
amount Of sugar, vinegar or salt.
Three. BY freezing or keeping at
nearly freezing temperature.
Four. BY canning, which is boil :
ing for a certain length Of time to
kill the bacteria already on the food,
and Jar, and water and air, in the
jars, and then sealing to keep other
germs from getting in.
There are four ways Of canning
products
One. The open kettle method /;
this is the Oldest and most common
method OF canning fruits. The pro.
duct is completely cooked the jars
filed to overflowing, and then sealed
tightly. When the jars are filled
after the product is cooked there is
always the possibility Of bacteria
and spores entering the jars. Mold
is often found on fruits canned by
this method.
Two. The cold water method: !:
The cold water method should not
be confused with the cold pack
method. In the cold water method
no cooking is done while IN cold pack =:
method the products are cooked in
Jars. The cold water method can
only be used with strongly acid
fruits such as green gooseberries
and rubarb.
Three. The intermittent: In this
method the product is prepared In
/ the same way as in the Cold pack
! one period method, but instead of
being boiled or processed in a single
lperiod it is boiled for a certain length
Of time on each of three successive
days, sealing the Jars after each
Iboflfng. The reason for this is that
when Jars cool down to ordinary
4 Temperature, spores which were not
killed by the first boiling develop
into growing bacteria which are
easily killed by the second boiling.
/ Four. The Cold pack method
lThe name for this method is con
fusing and some people get the idea
that products are not cooked. When
the products are scalded or blanched
cold water before putting into jars
ing. This Is probably the reason foi
i the name. Products canned by the
cold pack method are cooked In par
! TALLY sealed jars. immersed in boil.
; ing water or steam. The Jars arr
> sealed Immediately after the time
for processing is over.
All products can be successfully
canned by the cold pack method
; The great advantage 1t offers is tha
the processing or boiling Is done II
the far after IL is partially sealet
!, making It impossible for bacteria OF
spores to enter the container aftel
the product has been boiled for ;
certain length of time.
Vegetables and meats will not
! keep by open kettle m ethods because
l they can the spore Or seed of bac
terra which are harder to kill thar
/ the growing forms 1t is the safes
way to can vegetables because NJ
perservatives are used. Perservativei
are injurious to health. It is thu
j surest way to- can because there Il
no chance for bacteria to enter thu
Jar after boiling. Products keep the
!. shape better and the flavor is mor'
:, III method Anyone can can any
thing by the Cold Pack method
; Boys and girls can have Just as goot
results with canning as their moth
, ers. OF they follow the direction!
carefully.
~ Canning is again offered to the
81 boys and girls of Mankato this sum
b. NJ er. and mothers should avail then
|, selves OF the opportunity to have
: their girls do their canning for then
!, and at the same time learn the colo
!. pack method. Glasses for instruc,
J. ton will be held at the Hieh schoo
:. building on Tuesday and Thursday
!, afternoon Of each week beginnins
the IA. Each student who enters the
1 work is REQUIRED to can at least 81
\. Jars of products. II however is nee
, essary that a student attend regular
r The aim Of the work is to teach then
the method and-the value of can
/ ming products when they can bt
bought at the right prices, and Il
student feels that they know the
method and would sooner do II al
home with her mother they will re
ceive the proper credit if the work is
done as required The school allows
one half credit for all work that is
properly done. Demonstration teams
will be organized during the summer
, for those who are interested gtTine
, them oportunity to compete for city
county and state honors. The Man
, kato fair board has allowed a neal
sum Of prize money for those who
, will exhibit at the fair this fall /
Mothers here is great oppor-
tunity for your girls and boys to
make use of spare time. learn and
earn instead Of spending and idline
away time during the summer. II
costs nothing just the fruit or vege-
tables they wish to can and the Jars
that should hold products.
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steele County Mail Carriers
nwo luna 9-Thn Sfa6lA