Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1924-05-01
CANNING TIME

your preparations for canning. \ OF
nave all the empty jars ready, per
aapS, but 1t is not safe to depend OF
Iii the tops and rubbers that We're
|lsed last year. Many people have 3
lablt of running d knife around the
tops to loosen them. 1t is almost
sure to spoil them. A safe way is tC
pet small pan of water on the stove
urn the jar upside down and let il
#tay there till the water heats the
cop. This makes it expand, and as q
ule 1t easily comes off. A friend OF
|nlne has Il piece of sand-paper that
he holds the top with and it cannot
lip. AS you know, for ] told you
bow to make one, / have q piece of
$tlff wire bent so as to slip over the
Top and twist it. L bought one, but
was too small.
so many new subscribers may not
know that they can get a splendid
bulletin that teaches canning fruits
nd vegetables that will suit the
|outhern states [ have told you
bout it several times, but will tell
he new subscribers that they can
lend to Washington, d. c., and get
bulletin No $50, called "Home Can
ling Of Fruits and Vegetables" by
Hiss Mary E. Creswell and Miss OILS
POWELL and have everything that the
Tub girls are taught. Send to agri-
ultupal department, Washington, d.
=, and give name and number.
Don't get the idea in your head
hat You can do almost any way and
keep what you put in cans. These
olumns have been telling the house
eepers for twenty-one years how to
observe their products, and every
ne that has succeeded will testify
hat one must be careful and strictly
Anitary, and no time must elapse be-
ween the various stages of the OPP
ration. In our mothers time the
sual practice was to cook in open
cities, and there were some notable
OncoctionS put up But as they will
ell you, it was an uncertain process,
pr there was so much more fruit
bst then, by mold and fermentation,
nd hours spent over hot fires stir
ng, stirring.
Some vegetables are easily steril-
FED. the pores of others need hours
real boiling. Corn, / believe, is
bout the hardest, and next comes
eas. Where it takes as much as
We hours, even three, it is better
use the intermittent process, three
RyS in succession.
Intermittent processing is to let
be vegetables already packed in the
If boil for an hour and a half, seal
& Immediately if the top has been
Posened, and after each daily proc
Fsing, putting them in a moderately
arm place so that any spores that
ave started to develop will be killed
be next day. Three days is usually
ken for corn, and some take that
ing for beans. but l boil mine flu
ously for an hour and half, after
anching. Peas and corn take equal
as long. | can one or two quarts
corn about every other year, just
keep my hand in but as a rule
be can sell green corn for enough
get a good quality of canned corn,
nd you have not had the trouble nor
ndured the heat that comes with
Inning corn. Peas are even better
lied. and add variety to the winter
emu, as we'll as health to the fam
y.
Some get the idea that rubbers
ust be boiled. They should be drop
I'D In a solution of boiling water, Il
uart of water and teaspoonful of
liking soda. Then put on a clean
ate till used, which should be right
way. Invert your screw top jars
fter you have filled them, and my
an is to let them stand hours
verted. If they are not olutely
right, they will leak. zen you
ust turn the contents out, first try
G. to find where the airhole is. The
bntents may be saved if they are
hnr0aacco1 10Th T coll
to a home where a girl was doing
bme beautiful canning, but some of
err beans were not looking right
We took them out carefully. rinsed
hem in cold water in which a tea
boonful of soda had been added,
hen we put them back in jars that
ad been boiled and we processed
hem half an hour. She took the
rize. and those beans were in the
bllection examined.
The small hot water Ncanner is
last expensive and Is the one that
generally used in small families.
here is also the one with all the
ecessary tools for sealing tin cans,
ut my advice is to use the boiler
n the oil stove Or put them in a
liz pot with a tight fitting cover.
ny one Will ten you tlIdI lolildIoSo
md fruits have a better flavor fl
aimed at the boiling temperature,
hstead Of being subjected to the
igher temperatures.
II you will begin right away, gath
ing all the beans every day you
ill have them tender and by can
ing a quart or half-gallon every day
so, while getting dinner, YOU will
ave a. fine collection before you
now It. Branching consists Of
lunging the vegetables in boiling
ater for short time. They must
rst be entirely free from dirt, and
II not first-class should be discard
q. Blancshing shrinls them and
akes them more flexible. The time
pr blanching the commoner Vegeta'
les is as follows:
String beans, let them be in the
oiling water five minutes, then
rop in cold water and immediately
en-, adding enough hot water to
over them. twist the top half tight
nd put in the water to process. Two
ours is safe time to process, or
n hour day for two days. Put a