The Waterbury Democrat., 1932-08-19

Nay developments have been ss msds in home canning methods, sproy.ding definite information and leaving little to luck. The condi- tion of veg getables and fruits, per
 Elect sterilization of equipment and
 .cccr.acy in following directions
 < haM been recognized as important
 faesecs in successful canning. .
 f1ie cold pack method has been Mreplaced by the hot pack to give
 the best results. Fruits and VeSe-
 tables are pre-cooked a few min y-utes before packing in jars. This
 pre-cooking shrinksSthe vegetables just as the old method of blanch- :. ing did, but 1t also makes for uni ~ form temperature throughout the ' can. When dense mixtures were s placed cold in jars 1t was almost { Impossible for heat to penetrate to 1.-the center of the can. Conse- Y quently the food was not heated 4 to a temperature high enough to ' destroy all living organisms, and z spoilage was almost certain to oc- ', cur.
 # The bureau of home economies, s United States department of agri- ( culture Washington, D. C.. advises < that non acid vegetables such as q corn, beans. peas and asparagus | can be canned only by the pres z sure method. No other method will 7 develop a temperature high\enough to insure the destruction of harm \ full bacteria and spores in these v vegetables. The danger from botu- z linus poisoning in canning these ss vegetables by the ordinary cold ,s, pack method is to great to be over . looked.
 4 However. if your vegetable are x fresh from your own garden and .s if you add an acid in the form of z lemon juice you will find even Y these vegetables will keep excel lently. If you want to invest in a pressure cooker you will make a 2 paying investment for the cooker < can be used for many cooking pur- 7 poses in addition to canning. Man. ufacturers' directions for the use of { pressure cookers always accompany 2 them and should be followed ex- ' plicitly.
 To prepare vegetable for can .s ming they are first washed and :. thoroughly cleaned. They are then = prepared as for immediate use 2 water is added to cover them and q they are heated to the boiling point z and cooked about three minutes !. With cup, the hot mixture is :. dipped into the hot sterilized jars :. rubbers and covers are adjusted z and the product is ready for the z final processing period. Glass jars {. are half-sealed before processing . but tin cans are completely sealed :. before putting in the canner. Canning Corn
 Choose corn which Is young anc
 ' tender. 'in the milk" Be sure thai !. it is not allowed to heat in tht { husk. Several dozen ears crowded { into burlap sack and carried < around in a hot truck for an houi will not be in good condition fol canning.
 Cut corn from cob, add boiling ]. water to cover and bring to boil :. ing point. Boil three minutes and flli prepared jars to within one { half inch from the top. Add on' {. teaspoon salt and one teaspoon { sugar to each pint jar, half sea , and process In hot water bath fol three hours. Count the time aftei the water begins to boil hard ths second time. Tho packed jars wil lower the temperature and lt wil take several minutes for it to reach . the boiling point again.
 If two teaspoons lemon juice ara added to each pint. process for tive and one.half hours. . Process for so minutes at il pounds Trcssnre in steam pressure cooker.
 ilemovs from hot water at end