Evening star., 1933-07-21

OVEN canning is . decided
saving In labor, as all hand
ling of water, putting Jars into
" it and taking them out Of 1t
is eliminated. If you are for
tunate enough to have temperature
controlled oven, simply set the thermo-
static control at 275 degrees F. and
heat the oven while preparing the
vegetables. Then all that Is necessary
Is to follow the time table exactly, turn
off the heat and remove the jars at
the proper time. If you are not so
fortunate as to have a temperature
controlled oven, thermometer can be
used, and by checking 1t frequently
satisfactory results may be secured.
In oven canning vast amount OF
labor is saved. The bacteria found in
all foods are best killed by even, pro-
longed exposure to heat. Then, seal
ing the Jar prevents the air from enter
ing and carrying in more bacteria,
which cause the food to decay. THIS
process is more perfectly carried out
in oven canning than in any other
canning process that 1t Is practical
for the housewife to use.
All you need do in oven canning Is
follow few simple directions as to the
preparation of the food. Then pack
it in glass Jars, half seal them. and
place them on a cooky sheet or shallow
pan in your oven. Set your regulator
at a low temperature and forget 1t for
an hour or so, as the case may be.
When the processing period Is over,
remove from the oven, lower the clamp,
or screw the top down tightly, accord
ing to the jar used, and turn upside
down to test. The majority of homes
now have in the kitchens either gas
or an electric range equipped with an
oven control, which takes all the guess
work out of baking.
Every housewife feels natural pride
In having her pantry well stocked with
vegetables and fruits which she has
canned from either her home-raised
products or those which she has eco
nomically put up when there were
plenty in the market. If you have
surplus fruits and vegetables from your
own garden, by all means can them. or
if there is a surplus on the market
which you can buy cheaply 1t is wise
for YOU to can, but it would not be
economical for you to can if you have
to pay high prices for your raw ma
terial Better plan to buy the canned
product by the case or watch for spe-
cial sales. But If canning is econom-
ical for you, be sure to do 1T IN the
easy oven way.
Fruits and Vegetables.
Because the temperature remains
constant in oven canning, your fruits
and vegetables will retain their shape,
color, and flavor far better than when
canned by any other method A very
convenient way of checking the time OF
processing is to set your alarm clock
and then you can forget your canning
until it is time to remove it from the
oven. Processing" means heating in
the oven.
In all canning. especially Of vege-
tables, it is absolutely necessary that the
food be as fresh as possible. Big can
ming companies allow scarcely more
than one hour from the garden to the
can. Food must be absolutely clean;
Jars must be perfect. not nicked or
cracked, and thoroughly clean. New
rubbers must always be used. As soon
as the product is thoroughly sterilized
and sealed, it must be stored in dry,
cold place. Some authorities think that
all vegetables should be blanched. that
is immersed in boiling water for cer-
tain period, then slightly chilled. They
say that blanching helps to keep the
original color, shape and flavor. Other