The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-08-10

s the season progresses there Is
"A a succession of fruits ana
vegetables, giving housekeepers am
pie opportunity to can.
vet right here we wish to regis
tar ! warning. 1t is wise economy
- conserve the gardens surplus OF
fresh vegetables and fruits. On
AZ other hand, it is a waste OF
time money, and materials 10 at
teTnnt to can wilted, bruised,
nodded. or decayed vegetables or
fruits. Two hours from garden
to can should be the slogan Oh
all.
If YOU have no garden OF your
own buv from a nearby farmer,
buf let whatever you buy pc
freshly picked. 1t is a risk to buy
vegetables for canning from a
market, unless you are sure that 1t
deals in fresh products. Tne
fresher the vegetables the more
choice will be the canned fruits.
with fresh fruits and vegetables
Tor canning, the next consideration
A. the tyne Of equipment one should
select. When non-acid vegetables,
such as asparagus. string beans.
lima beans, etc, are canned ar
home. we believe that, on the
whole. the safest method OF proc
essfng them is in a steam pressure
Gamer. To, be sure, there are UNI
doubtedly many housekeepers who,
having ideal conditions. can these
vegetables in a hot-water-bath out
fit with satisfactory results. How
ever. recent Investigations carried
on by the United States Depart
ment of Agriculture have shown
that frequently spoilage in home
canned vegetables is due to the
fact that the center of the jars
never reach a sufficiently high tenn
perature to sterilize the contents.
A the temperature OF the hot
Water-bath outfit cannot 60 higher
than 212 degrees Fahrenheit, it
would seem safer to employ steam
under pressure at temperatures
higher than can be obtained in a
water bath So, If possible, can all
vegetables, with the exception OF
tomatoes, in a steam pressure
cooker.
In selecting a pressure cooker
or Gamer you may be guided by
those which Good Housekeeping
Institute has included on it's. tested
and approved list, The manutac-
turers include careful instructions
for the use Of the cookers, and il
these directions are followed one
need have no difficulty. There Is
just one suggestion which we wish
TO make in using the pressure
Gamer. Wait until steam flows
from the pet-cock before closing;
otherwise the pressure is no indica-
ton of the temperature. Com
mence to count time when the
pressure reaches the desired point
never before.
II you expect to confine your
canning fruits, tomatoes, we sug
gest that you use either a hot
water-bath outfit, the pressure
Gamer at 212 degrees Fahrenheit
or a heat-eon oiled oven. We
have approved several hot-water-
bath outfits. Likewise, there are
tar racks to be used in such a
boiler as will allow the cans and
Jars to be completely immersed
in water while processing.
No less important for perfect
results IN a selection of such jars
and rubbers az will insure safe
keeping of the products upon
which so much has been expended.
The prize essential in fruit jar
IL good constructfon-it should be
Well-blown glass, with smooth
rims and covers to furnish per-
feet seal. The housekeeper who
anticipates canning IN large guam
titles may be interested in an
outfit for roaming tin cans at
home. AS for rubbers, use every
care in selecting them. Have a
fresh supply OF rubbePs for each
seasons canning. Never use rub.
bers more than once and never use
last years rubbers. The sum
Of your jar fruit or vegetables
plus your fuel, IL TOO costly when
matched against even the most ex-
pensiVe new rubber rings. Use our
approved list as your guide.
81 fruits to be canned in a hot
wafer Gamer or heat-regulated over
should be washed thoroughly and
prepared as for cooking. Those
with earth clinging to them should
have special attention, because the
soil may contain bacteria that are
difficult to kill. Peaches and to
matoes should be allowed to stant
In boiling water just long enough
" tOOSCn tue Ni1cu ulDDeQ III
cold water and pAeled before pack
ing in the jars. On the other hand
such fruits as raspberries, cherries
blackberries, etc.. can be packe,
into the scalded jars immediatell
after being washed. and a boilinJ
syrup poured ever them. Thi
method of packing cold" makes i
necessary to process the fruits II
the hot-water-bath outfit or ovel
for a longer period than il tn
fruits are first cooked in an opel
kettle in syrup and then packs
hot ("
The syrup to be used in cannin
such fruits may be thin, medium
or thick, depending upon the sweet
ness Of the fruit itself. For a thi
syrup, bring one part OF sugar an
three parts Of water to the boilin
point. For medium syrup brin
olsa part OF sugar and two parts q