Smyrna times., 1928-09-05
LATEST NEWS ABOUT CANNING
Food Facts by Ann Page, Director of
A. & p. Bureau of Home Economics

This is the month when the house
keeper thinks hard about her plans
for putting up a supply Of the fruits
and vegetables which are at their best
during the next few months. How
much Of her winter supply she will
can herself will depend upon num-
Der Of things. Of course, if she has
garden and an orchard she will
probably find it we'll worth her while
to go in for the fun of housewives
dissipation, az | once heard an i'm
patient husband term his wife's en-
thusiasm for preserving ia her own
| kitchen the full winters supply.
If she can buy vegetables and
fruits at very reasonable price, and
can get them i'll fresh, fine condition,
this may be an economy. If, how
ever, she must pay a high price for
| them, it will mean an outlay of money
which added to the time used, will
make home-canned products luxury.
If she cannot get them perfectly
fresh, it will be a waste both Of
money and of time
O1IGn ~ IIdy DG WOI III NllllS " NG1Al
one or two products which happen to
be plentiful Then there are special
ties which certain households must al
ways put up because of family tradi-
tions. There must always be jars Of
I horle-canned Strawberries or raspber-
ries for mid-winter use.
Fruits are 50 much easier to can
| ,,I,1 80
sure to be successful Much greater
care must be used in methods Of can
ming vegetables except, perhaps, to-
matoes
There are certain things which APP
ply both to vegetables and fruit. The
product must be fresh and Of the best
ripe, but not over-ripe. They must
be clean, as must be the jar and the
utensils used in their preparation
The jars must be perfect. They
should be tested for leaks by filling
with water, sealing the cover with
rubber and turning them upside down.
Good rubbers that will stretch with
out breaking or corking must be
used. These must always be new.
The jars should be scalded with boil
ing water
To prepare vegetables for canning,
they should be carefully cleaned and
pared or scraped, and cut in pieces
if large. They should then be placed
in kettle and just covered with fresh
boiling water Most vegetables should
boil five minutes They should then
be packed loosely into the jars, and
! filled with the water in which they
have been cooked, to within one-half
inch from the top. A teaspoon of
salt to each quart is then added. The
rubber is adjusted. (It is easier to
put the rubber on jar before start
ing to fill it, Then the lid is put on
and half sealed either by screwing or
by fastening.
After fruits are prepared, they are
packed directly into the jar and then
covered with syrup and cooked in the
syrup.
The vegetables and fruit are now
ready to process. Three different
forms of processing are now used
successfully, the pressure cooking,
the hot water bath and the oven. The
pressure cooker is particularly recon-
! mended for vegetables, such as peas,
beans and asparagus, which are more
difficult to keep than those vegetables
which take a longer time to cook. A
| pressure cooker will reduce the time
twO-t thirds
If hot water bath is used, the jar
should be placed on a rack in a ket-
tie of boiling water which should be
deep enough for the water to cover
the top Of the jar. Since the general
use Of oven regulators, a gas stove
for cooking has become very popular.
The temperature is set at the proper
point, which is 375 degrees F., and
will remain constantly at that point.
Time for oven cooking is little long
| er for fruits which take shorter
time, but about the same for veget-
ables as when the hot water bath is
used.
AS oven canning is the newer Of
these methods, | will give a few re-
several products.
Recipes For Canning Cherries
Temperature 275 degrees-time 80
minutes Wash cherries, pick them
over. Remove the seeds if desired.
Cook them in a syrup made Of three
parts Of sugar to two parts Of water
for Z minutes. Allow the fruit to
stand in this syrup over night Pack
hot jars on which rubbers have been
adjusted Pour syrup over them to
within one inch Of the top Of the jar.
Partly seal, then process in oven for
30 minutes at 275 degrees. Complete
the seal Immediately upon removal
| from the oven.