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ANY CLEAN VESSEL WITH TIGHT COVER MAY BE USED IN CANNINGFruit* and vegetable* may be successfully canned with very simple anil cheap appliances. Thousands of women, girls, and boys CTcry year can frulta and vegetables successfully with homemade equipment—In fact, so successfully that many find a profitable outside market for their surplus home-canned products.To can almost any fruit or vegetable or fruit Julca—especially for home use —the conservcr needs only:(a) Good, sound fruits or vegetables freshly gathered.(b) A large metal vessel, with tight-fitting cover, such as a wash boiler or big (tail fitted with a false bottom ofand cause the canned goods to spoil.The Jars must be absolutely airtight—hermetically sealed. The slightest leak anywhere In a Jar or cun at the rubber ring or through a crack means that the air, carrying with It germs, mny emer.aud the product will not keep. Bear In mind thut the hot product In the Jars will shrink a little when It begins to cool. This shrinkage will draw air Into the Jar If the*lt;rbirtrtrtrlt;rtrtrtrlt;r(rlt;rttrtrttMORE CANNED Q00D8 THAN EVER.First step—Get Jars and tops, clean them, and have them ready for use.Second step—Have now rubber rings ready to put the seal on your canned products.Third step—Conveniently arrange canning outfit nud other equipment.A determination to save food and help your country, coupled with a plentiful supply of fresh J vegetables and fruits. If cureful- « ly managed by safe and sanitary j methods, will give results that j are successful and satisfying, iBulletins containing directions J for canning, preserving, Jelly making, drying pnd other conserving methods will be sent free on request to the U. S. Depnrt-ment of Agriculture, Washington. D. C. wwwwwwwwilaths or wire and partly filled with boiling water.(c) Heat to keep the water boiling.(d) TIght-senlIng Jars and rubber rings (or cans and a soldering outfit).(o) A yard or so of cheesecloth.(f) The ordinary enameled puns, chlnn bowls, and other equipment found In every kitchen.Even sugar Is not essential. Fruits and berries cun be canned In plain hot water, fruit Julca or fruit sirups made from couceutAitcd fruit Juice.The Hot-Water Bath.With a hot-wnter bath outfit the home canner can boll (process) the filled Jars or cans so that when finally scaled the coutonts are reasonably certain to keep.A false bottom for the processing vessel Is practically an essentinl. Its purpose Is to allow free circulation of the belling water around and under the Jars and also to prevent the Jars from resting on the metal bottom right next to the flnme. Such a false bottom can readily be made out of piece# of lath or wood or by bending a piece of stiff wire netting. StUI more convenient will be a wire basket with small legsA FREE GUIDE TO CANNING, jThose Interested In canning j should send for the department i of agriculture's bulletin on that j subject. It will be sent free on j receipt of your postal card re- , quest to the United States de- j partment of agriculture, Wash- : lngton, D. 0. It tells all about ] canning fruits and vegetables In i glass and tin nnd how to make ] many attractive preserves, Jcl- j lies, and fruit pastes.Other free government bul- i IetinB tell how to dry fruits and i vegetables with home-made equipment.WHERE CAN YOU CAN?In the kitchen, provided with coal or wood stove, range, gas stove, or oil stove.Out of doors, In a clean, cool, shady spot, over a charcoal fur- J once or any kind of fire that will i heat a largo kettle of water.On the back porch.In a city apartmentIn a school room.In a community kitchen.Moist heat does the trick.Where does not matter so much as how.seal is not perfect nnd there Is the slightest opening. Molds, yeasts, and bacteria ate likely to be carried in by the air and the very things the con-scrvcr tried to kill by heat and Jteep out by sealing ore present In the Jura nnd all effort and labor la lost.Examlno Jars or cans carefully. Throw aside bent Uds, even If the lower Up Is dented only slightly. Discard Jars with faulty screw threads or unevenness where the rubber must fit. Take no chances with leaks. Every lenky container must he reprocessed and sealed absolutely tight before it can be expected to keep.More' Elaborate Canning Outfits.Those who wish to save tlmo and labor In canning enn purchase stenm-preasuro cairners. which produce tern-and fitted with handles on either end which stick up above the hot water. This bosket makes an excellent false bottom and at the samo time enables tho housewife without trouble to lift several Jars in or out of the hot-water bath at one time.With such equipment, a clean, airy kitchen and utensils, or a fire and clean tables in a shady clean place out of doors, the housewife will need only to follow directions carefully, work quickly, and bo ever watchful of sanitary conditions, to can and preserve garden products successfully. When the required temperature to sterilize (bell, steam) various products Is reached, they must be held for the length of tlmo stated In processing (heating) timetables, and the Jars must bo sealed air-tight Immediately after the processing.Some steps In the procedure mny seem unnecessary to the amateur, but tho operations of blanching, boiling or steaming of Jars, attention to robber rings, und final sealing have an Important function In aiding to kill molds, yeasts, and bacteria and In preventing their re-entry Into the food.Since all successful canning Is dependent upon sterilization by means of heat. It Is most Important to apply »uf ficlent heat to. make the product# sterile. Do not let filled Jars cool before they aro ser.'ed. Seal them tight while they are still hot from the bath. The hotter the product when sealed tho less chance that molds and bacteria from tho air will enter the Jar. live.A Simple Home Canner, Made From'an Old Wash Boiler and Fitted With a Slat Bottom.perntures higher than 213 degrees F., or that of boiling water, and shorten the period of processing.Pressure cookers, which are light to handle and which may be obtained upon the market In various sizes, are especially well adapted to home canning, and to the quick and effectual preparation of such foods as cereals, beans, meats, etc., which ordinarily require long cooking. They may be used to advantage three times a day. the year round, and the Investment of the smell amount of money required to purchase of these Is real kitchen economy as regards time, fuel, and work. TheWHO CAN CANTMother, of course, and big sister, too.Father, If he has time.That little girl eleven or twelve years old.The boy Just finishing grammar school, or older.Grandmother will like to help.And even grandfather will nut J find ahelllng peas or stringing } beans so dull when he Is work- *; i Ing with a family group for the i good of the nation.use of sucli nn ontflt and also full directions on filling, heating and sealing ordinary cans are given In bulletin* supplied free on request to the Department of Agriculture, Washington. D. 0. Where Only One Period of Bolling It Required.If the product la ono that can bo canned by a single-period of boiling In a hot-wnter bath, your product, if tightly sealed nnd thoroughly cold, 1* now ready for storage. Where only ono boiling Is required, screw-top. damping or self-sealing container* or cons can be used.
Newspaper Details
The Spanish American
Roy, New Mexico, US
Sat, Aug 03, 1918
Page 7
Full Page
Clipped by
Madison M.
NA, 23 Mar 2024
Other Publications Near Roy, New Mexico
The Spanish American
