The Washington times., 1928-06-11
FOOD
FACTS
Bv ANN PAGE

Director Of A. p. Bureau OF ho"e
Economics
This il the month when tue
bousekeener thinks hard about her
plans for putting up" supply Oh
the fruits and vegetables that VIII
he at their best during the next
few months. How much OF her
winter supply she will can hersei1
will depend upon NUMBER :"
things. OF course, il she mas
garden and an orchard she VIII
nrohablv find it well worth ner
while to go in for the run OIL
housewives dissipation as once
heard an impatient husband term
his wife's enthusiasm for preserN-
ing in her own kitchen the fuh WIN
ter's supply.
Fruits are so much easier to can
than vegetables that they are
almost sure to be successful. Mucn
greater care must be used III
methods of canning vegetables e1'
cept, perhaps, tomatoes.
Canning Vegetables.
To prepare vegetables for canning.
they should be carefully cleaned ano
pared or scraped and cut in pieces
il large. They should then be placed
in a kettle and just covered wien
fresh boiling water. Most vegetables
should boil five minutes. Iney
should then be packed loosely INTO
the jars and filled with the WatSr III
which they have been cooked, 20
within one-half inch from the top.
A teaspoon of salt to each quart Is
then added. The rubber Is adjusted.
If is easier to put the rubber on the
jar before starting to fill IT'D Then
the lid il 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
/ recommended 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 re-
| duce the time two-thirds.
If a hot water, bath Is used, the
! jar should be placed on rack in q
| kettle OF boiling water which should
be deep enough for the water To
| cover the top of the jar. Since the
general nse Of oven regulators. 2
| gas stove for cooking has become
| very popular. The temperature Is
set at the proper point, which is BIS
degrees f., and will remain con
stantIy at that point. Time for
oven cooking is a little longer for
! fruits which take shorter time
| but about the same for vegeta bles
as when the hot water bath is used
! AS oven canning In the newer ot
these methods. / will give few
recipes for its use in connection
with several products:
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 wa.
| ter for minutes. Allow the fruit
10 stand in this syrup over night.
rack not Jars on Wnlcn FuDDefS
haVs been adjusted. Pour syrup
over them to within one inch OF
| the top of the jar. Partly seal, then
| process in oven for 30 ninutes al
| 275 degrees. Complete the seal i'm.
nediately upon removal from the
| oven.
| Beans
Temperature, 275 degrees. Time
z n hours. For each quart use:
teaspoon salt
| pound green beans
| 4 cups boiling water
Wash the beans and remove the
ends and strings. Cut into inch
pieces or leave whole. Cover with
water. Boil S minutes. Pack
loosely into clean hot jars on which
rubbers have been adjusted. Add
the salt and fill 10 within one inch
| or the top with boiling water.
rarity seal. Place in oven at 275
! degrees. At the end of 2k hours
remove from the oven and com.
piete the seal. Test for leaks. Cool
AS rapidly al possible. Label. and
store in a cool, dry place.