Page 1 of 21 Jun 1917 Issue of Des Moines Iowa Homestead in Des-Moines, Iowa

Des Moines Iowa Homestead June 21, 1917 Page 1 old newspaper archives

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Des Moines Iowa Homestead (Newspaper) - June 21, 1917, Des Moines, IowaUp i i ii this is red Cross week vol. Lxi no. 25. Des Moines Iowa june 21, 1917. Whole no. 3115 conservation in the Home. Keeping with our present policy to con serve every bit of the nation s food Supply the work of Canning fruits and vegetables in the Home seems particularly important. Enormous quantities of these products have been wasted every year because they Are perishable and cannot be shipped far or stored until there is a demand for them but this year it is absolutely necessary to save them for food. Canning clubs Are being organized for this purpose throughout All the country. Their membership includes boys girls and grown folks alike and their work is growing steadily in value and interest. Everyone who joins a can Ning club is required to learn How to can by the cold pack method at least one Jar of every suitable product grown in his locality and those who can provide More than enough to Supply their own Home Are encouraged to sell the Bur plus on the Market. While it May not be possible for a member of every household to join a Canning club those who cannot May do their share in saving the nation s food Supply by Canning at Home such fruits and vegetables As Are available in their Vicinity. Perhaps the first step in this direction is to learn the cold pack method. It is Superior to other methods in that it is adapted to All fruits and vegetables requires comparatively Little time labor and equipment and produces a product with better flavor brighter color and finer texture. In Canning operations the first essential is to prevent decay or spoiling. Very minute Organ isms Are the cause of decay and they must be killed by sterilizing or boiling before the canned product can be preserved for any length of time. By the cold pack method this is done in a water Bath that is easily made of a Wash boiler lard can tin pail or any other Container with a close fitting lid. A Low rack or platform in the Bottom of the Container is necessary to support the jars which Are to be sterilized. This rack should be about three quarters of an Inch High and made of either Wood or wire netting so that it will be firm and unyielding. For convenience wire handles May be attached at the ends to permit lifting the rack full of jars up out of the boiling water after sterilization has been completed. Although there Are special out fits on the Market such As the steam pressure cooker the Wash boiler outfit has proved entirely successful and it May he set up with a farm Kitchen where Canning is done with excellent results. The Wash boiler makes a Good water Bath outfit. Trials that Are on hand in practically every Home. In the cold pack method either Glass jars or tin cans May be used. Any of the Well known types of Glass jars Are satisfactory the main thing is to be sure that they Are sound and free from Nicks or rough places around the top. As a Rule new covers and rubbers should be used every year but sometimes the covers Are used twice. Whether new or not they should always be tested before use by filling a Jar with water fastening on the rubber and top and inverting. If the water leaks out the least hit the outfit cannot be used since the leak will let air Iri and introduce organisms of decay. When tin cans Are used a soldering outfit is necessary and directions for handling it Are usually furnished when the outfit is purchased. In every Case precaution must be taken to make the jars or cans absolutely air tight. The Only additional equipment needed is a table paring and Corn ing knives clean cloths a watch or clock to time the sterilizing and plenty of fresh water. A thermometer is convenient to Tell when the water is hot enough but is not absolutely Neces sary. While the water May be heated on a Range or Cook stove an Oil stove heats More quickly and is More convenient especially when it May be taken out in the Yard. Since there is a difference in the Way in which different kinds of fruits and vegetables Are pre pared for Canning it is necessary to Divide them into classes and explain the process for each class. For example there is a class which consists of soft fruits such As strawberries Black berries de berries Sweet cherries peaches apri cots Etc. These should be canned As soon after picking As possible because deterioration and souring set in almost immediately. The Canning process is As follows rinse the fruit by pour ing cold water Over it through a Strainer then cull Stem and seed if necessary and pack closely in Glass jars or tin cans. Add boiling hot syrup consisting of one part sugar to one and one half parts water. Then put on the rubber and cover and partly tighten or if tin cans Are used put on the Caps and solder the tips. Mil the rack in the Wash boiler with jars and put in enough water to come within one and one half inches of the top of the jars. Place the lid on the Wash boiler and after the water begins to boil hard sterilize for sixteen minutes. Then remove jars tighten covers and stand jars upside Down to test for leaks. If there Are no leaks wrap in paper when Cool and store in a Cool dark place. For sour Berry fruits such As currants Goose berries cranberries and sour cherries the procedure is slightly different since the fruit must be blanched and dipped before sterilizing. First the berries Are stemmed hulled and cleaned then placed upon a cloth and dipped cloth and All in boiling water and blanched for one min Ute. Then they Are removed and dipped immediately into cold water after which they Are packed closely in jars. A thicker syrup is used for these berries than for soft fruits and it should contain one cup of sugar for every cup of water. When the hot syrup has been added the rubbers and covers Are partly fastened on and the jars of fruit sterilized for sixteen min utes. The rest of the procedure is the same As for soft fruits. Hard fruits such As apples pears and quinces should be blanched for one and one half minutes instead of one minute As in the Case of sour fruits before plunging into cold water. When this is done and the skins and cores have been removed the next step is to pack closely in jars leaving the fruit whole or cutting it in quarters or slices. A hot syrup is then added consisting of one part sugar to one or one and one half parts of water. From this Point on the process is exactly the same As that used for soft fruits concluded on Page 6. A fruit cellar with the jars of fruit placed on shelves along the Wall. Jug pc i

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