The Waterbury Democrat., 1932-08-27
NEA Service Writer

Whether canning is done on al large or small scale, the procedure is the same. The same precau- tions and requisites must be con- sidered for one can or one hun- dred.
 Communities, social service or ganizations and churches can take care of bushels of fruits and vege- tables if they will work out a de- finite schedule and follow 1t in de- tail. Many hands make light work" if they are competently di- rected.
 Fruits and vegetables must be in the best of condition. Every thing must be tender, fresh and good. Stale, wilted vegetables are not restored by canning-they re- main stale in their jars. Those too old have very poor flavor and are tough, while those with the slightest degree of over-ripeness and maturity are not safe for can- ming.
 If vegetables have been ordered for a certain day the person in charge of the canning project must know how many workers can be depended on to take care of the vegetables as soon as they are de- livered. All equipment should be ready, and each worker assigned her special task.
 Tomatoes and fruits can be can- ned satisfactorily by the hot water bath method, but there have been so many warnings lately regard- ing danger from botulinus poison ing in canning non-acid vegetables by this method that it seems wise to use the pressure method for these vegetables.
 Community canning is home canning on a large scale. All tho essentials that make for success at home make for success in the group plan. Absolute freshness of materials, perfect cleanliness and accurate timing and temper atures must be maintained through out.
 Undoubtedly jars will be gath cred from all available sources. The color of the glass makes no difference in the strength of the jar, although fruits look more at- tractive packed in clear glass than in green. Be sure to inspect jars and covers for inperfections. They must be smooth inside and free from bubble holes and hicks or cracks. Both the rims of the jars and the rims of the covers must be smooth in order to as- sure a perfect seal. Some of the jars, If not too badly nicked, can be used for preserves and buffers. but not for canning when perfect seal is necessary.
 Use only new fresh rubbers. Test each rubber before it is put on the jar.
 Wash Containers We'll.
 Wash all cans, tops and rub bers in hot soap suds. Put jars and tops, with the exception of tin covers which have 8 rubber-like substance around the edge, into the boiler of the hot water bath outfit or any large pan. Complete ly cover with cold water and bring to the boiling point. Boil IS minutes. Add rubbers for last five minutes of boiling. This ster- ilization of jars, tops and rubbers Is vastly important and rubbers is vastly important and must be done thoroughly.
 If enough help is available. one group of workers can be prepar- ing the material for canning while another group is washing and ster- ilizing the jars. Otherwise wash the jars the day before they will he needed. Scala them well and turn them upside-down to drain Then steriiize them for 1b min utes while preparing the fruit or vegetables.
 Pack the food in the clean jars, removing the jars from the water as they are wanted for packing, Pack evenly and closely without crowding or crushing. to within one-ha inch from the top of the far. Be sure not to crowd lars, pieces of food Into the top or necl of tho jars as they may act as ( stopper and prevent the jar iron being properly filled. Add syruI or liquid to cover the food. max l ing sure that all spaces are fillea Riip a flexible knife or apatuli down the side of the Jar and gent ' iy press the food back to allow th'