The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-08-25
BY SISTER MARY
NEA Service Writer

MA NtfNiff NTHff
XXTHETHER canning is done on a
w large or small scale the pro-
cedure IS the same. The same pre-
cautions and requisites must be
considered for one can or one hun
dred.
Communities and social service
organizations and churches can take
care Of bushels Of fruit and yegeta-
bles If they will work out a definite
echedule and follow it in detail.
Many hands make light work If
they are competently directed.
Fruits and vegetables must be in
the best Of condition. Everything
must be tender fresh and good
Don't Use Stale Vegetables
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 slight
est degree Of oyerripeness and ma
turity are not safe for canning.
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-
lvcrcd
All equipment should be ready,
and each worker assigned her spe-
cial tas.
Tomatoes and fruits can be
canned satisfactorily by the hot
water method, but there have been
so many warnings lately regarding
danger from botulinus poisoning in
canning non-acid vegetables by this
method that it seems wise to use the
pressure method for these vegeta-
bles.
Have Fresh Materials
Community canning is home cam
ming on a large scale. All the es-
sentials that make for success at
home make for success in the group
plan
Absolute freshness of Materials
, perfect cleanliness and accurate
timing and temperatures must be
maintained throughout.
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 imperfections. They must be
smooth inside and fee from bub-
BILE holes and hicks or cracks. Both
the rims of the jars and the rims
of the covers must be smooth to
assure a perfect seal.
Some of the jars, if not too badly
nicked, can be used for preserves
and buffers, but not for canning
when a perfect seal is necessary.
Use only new, fresh rubbers. Test
each rubber before it is put on the
jar
Wash Containers Well
Wash all cans, tops and rubbers
in hot soap suds. Put jars and tops,
with the exception of tin covers
which have a rubber-like substance
around the edge, into the boiler of
the hot water bath outfit or any
large pan.
Completely cover with cold water
and bring to the boiling point. Boil
fifteen minutes. Add rubbers for
last five minutes of boiling.
This sterilization of jars, tops ano
rubbers is vastly important and
must be done thoroughly
If enough help is available, one
group of workers can be preparing
the material for canning while an
other group is washing and steriliz-
ing the Jars
Otherwise, wash the jars the day
before they will be needed. Scald
them well and turn them upside
down to drain. Then sterilize them
for fifteen minutes while preparing
the fruit or vegetables.
Pack Evenly, Closely
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-half inch from the top of the
jar
Be sure not to crowd large pieces
Of food into the top or neck of the
jar as they may act as stopper and
prevent the jar from being properly
filled Add syrup or liquid to cover
the food, making sure that all
spaces are filed.
Slip a flexible knife or spatula
down the side of the jar and gently
press the food back to allow the air
to escape and the liquid to fill the
space.
The ring should be put in place
before packing the jar.
Half seal To do this for glass