The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-08-26
az sISTER MARY


New developments have been made
in home canning methods, pro-
viding definite information and
leaving little to luck.
The condition Of vegetables and
fruits, perfect sterilization Of equip
ment and accuracy in following di-
rections have been recognized as
important factors in successful can
ming.
The cold-pack method has been
replaced by the hot-pack to give
the best results Fruits and vege-
tables are pre-cooked a few min
utes before packing in jars.
Vegetables Are Shrunk
This pre-cooking shrinks the
vegetable just as the old method Of
blanching did, but it also makes for
uniform temperature throughout
the can.
When dense mixtures we're placed
cold in Jars, it was almost impos-
sible for heat to penetrate to the
center of the can Consequently,
the food was not heated to tenn
perature high enough to destroy all
living organisms, and spoilage was
almost certain to occur.
The bureau of home econom-
les. United States department Of
agriculture, Washington, D. c., adj
vises that non-scid vegetables such
as corn, beans, peas and asparagus
can be canned only oy the pressure
method
No other method will develop
temperature high enough to insure
the destruction of harmful bacteria
and spores in these vegetables.
The danger from botulinus pois-
oning in canning these vegetables
by the ordinary cold-pack method
is too great to be overlooked.
Lemon Juice Helps
However, if your vegetables are
fresh from your own garden and
if you add an acid in the form Of
lemon juice. you will find even
these vegetables will keep excel
lently.
If you want to invest in a pres
sure cooker you will make a paying
investment, for the cooker can be
used for many cooking purposes in
addition to canning.
Manufacturers directions for the
use of pressure cookers always ac-
company them and should be fol-
lowed explicitly.
To prepare vegetables for cNl-'
ming they first are washed and
thoroughly cleaned. They then are
prepared as for immediate use,
water is added to cover them and
they are heated to the boiling point
and cooked about three minutes.
Pour Into Hot Jars
With a cup, the hot mixture is
dipped into the hot sterilized jars,
rubbers and covers are adjusted and
the product is ready for the final
processing period
Glass jars are half-sealed before
processing, but tin cans are COM
pletely sealed before putting in the
Gamer.
Choose corn which is young and
tender, lin the milk" Be sure that
it is not allowed to heat in the
husk.
Several dozen ears crowded into
a burlap sack and carried around
in a hot truck for an hour will not
be in good condition for canning.
Cut corn from the cob, add boil
ing water to cover and bring to
boiling point. Boil three minutes
and f1ll prepared jars to within one
half inch from the top,
Add Salt and Sugar
Add one teaspoon salt and one
teaspoon sugar to each pint lar.
half seal and process in hot water
bath for three hours. Count the
time after the water begins to boil
hard the second time.
The packed jars will lower the
temperature and it will take sew
eral minutes for it to reach the
boiling point again.
If two teaspoons of lemon Juice
are added to each pint, process for
two and one~half hours.
Process for eighty minutes at fif-
teen pounds pressure in steam pres
sure cooker.
Remove from hot water at end
OF processing period and finish
sealing Cool quickly
In the pressure cooker turn out
heat under cooker at the end of
the processing period and let stand
until gauge has reached zero. Then
remove cans and finish sealing.
Canning Green Beans
Wash beans and remove ends and
strings. Cut into diamonds or leave
tiny ones whole. Put into boiling
water to cover and boil hard for
five minutes.
Pack loosely into hot jar, adding
water in which they were cooked to
cover. Add salt, u teaspoonful to
each pint. half seal and process In
hot water bath for two and one-half
hours.
Process 10 minutes at fifteen
{. pounds pressure in pressure cooker.
Lima Beans
Use only very young, tender and
a SnAA 4lhAdcs Cnell anu WdSN, COOK
IN boiling water to cover for five
minutes.
Pack loosely into hot jars and add
water in, which they were cooked to
cover. Add one-hah teaspoon salt
to each pint.
Half-seal and process in hot
water bath for three hours. Process
IN steam pressure cooker for one
hour at fifteen pounds pressure.
Greens of all Kinds
Wash thoroughly. Steam or cook
IN very little water until wilted
Pack loosely in jars, adding LIQUID
IN which they were cooked to cover
Add one-half teaspoon salt tn
each pint and process in hot water
bath for three hours.
With the addition of teasnoon
lemon juice to each pint Jar. process
Tor two hours. Process sixty min
utes at fifteen pounds pressure,