Every Power Possible

Before the World War, housewives had lost the good habit of canning, preserving and pickling. It was easier to buy California fruits by the case and canned vegetables by the dozen or half dozen cans, according to the size of the family. There is no doubt it was cheaper and decidedly easier to purchase canned fruits, vegetables, greens, soups and meats than to take time and strength in the very hottest season of the year to do our own canning.

But what was true then is not true now. The war taught us thrift. The crime of wasting even a few tomatoes or berries has sunk into our minds to stay forever; scientific canning methods have been adopted by the modern woman. Women who had never canned in days before the war had to can during war days. Food was so scarce and so high in price that to buy fancy or even plain canned products was a severe strain on the average housewife's purse. The American woman, as was to be expected, came quickly and eagerly to the front with the solution and the slogan: "More gardens and more canning and preserving at home."

A great garden and canning movement swept the whole country. As I have just said, women who had never canned before became vitally interested in putting up not merely a few jars of this and that, but jars upon jars of canned fruits, vegetables and greens; and so great was their delight in the finished products that again and again I heard them say: "Never again shall we depend upon the grocery to supply us with canned goods."

If these women had been obliged to use the same methods that their grandmothers used before them, they would have canned just the same, because it was their patriotic duty to do so; but they would have canned without the enthusiasm and zeal that was so apparent during the summers of 1917 and 1918. This enthusiasm was a result of new canning methods, methods unknown to our grandmothers. The women of to-day were forced into a new field and learned how satisfying and well worth while the results were. It is safe to guarantee that every home-canning recruit will become a home-canning veteran.

The fascination of doing one's own canning after one has learned how simple and economical it is will be lasting. No one need fear that home canning is going to suffer because the war ended the immediate necessity for it. Home canning has come into its own because of the war, and it has come to stay because of its many merits.

There are four methods of canning that are employed by women all over the United States. They are the "open-kettle," the "intermittent," the "cold-water" and the "cold-pack" methods.

DRAWBACKS OF THE OLD METHODS

The "open-kettle," or "hot-pack," method is the oldest. It was largely used in the pre-war days. The food is completely cooked in the preserving kettle, and is then packed into hot, sterilized jars, after which the jars are sealed. As the packing into the jar is done after the sterilization has been completed, there is always a possibility of bacteria and spores entering the jar with the cooked food and the air. Fruits can be handled successfully in this way, but this method cannot be used for vegetables, greens and meats. It is a very laborious, hot and hard way to can. Modern housewives are discarding it more and more every year and are beginning to place their trust in the newer and far more scientific methods of canning.

The "intermittent," or fractional sterilization, method is still beloved by some people who cling to the sure and hate to venture into the new. Vegetables can be handled by this method as can all fruits and meats. It is used rather extensively in the South, where they say the conditions do not favor "cold-pack." The great objection to this method of canning is that it requires three periods of sterilization on three different days and three liftings of jars in and out of the sterilizer.

What is sometimes called the "cold-water" method of canning should not be confused with the "cold-pack" method. The "cold-water" is often used in connection with the canning of rhubarb, green gooseberries and a comparatively few other sour berry fruits. If the "cold-water" method is used we would suggest that the product be thoroughly washed, placed in a strainer, scalding water poured over it, and the product then packed at once, in practically a fresh state, in the jars, and clean, cold water applied until the jars are filled. If these steps are taken carefully and quickly the method in most cases will be successful with such acid products as I mentioned. As the products will have to be cooked before they can be used many housewives do not consider it any saving of time or labor to follow this method.

THE COLD-PACK METHOD

The method of to-day that came into its own during the war is known as the "cold-pack" method of canning. It fought a long fight to prove that it was a very efficient, economical and satisfactory process for busy housewives to can everything that grows.

This is the method that I shall mostly refer to in this book, and if I should omit the phrase "cold-pack" you will know that I am referring to it. "Cold-pack" simply means that the products are packed cold in their fresh and natural state in the glass jars or containers. To the fruits hot sirup is applied; to the vegetables hot water and a little salt are added. The sterilization is done in the glass jars or tin containers after they are partly or entirely sealed, making it practically impossible for bacteria or spores to enter after the product has once been carefully sterilized or cooked. In following this method vegetables should first be blanched in boiling water or live steam, then quickly plunged into cold water and the skins removed. The products are then packed in containers and sterilized according to the instructions and recipes given later.

When we use the term sterilizing we simply mean cooking the product for a certain period of time after the jar has been filled with food. It is sometimes called processing. Sterilizing, processing, boiling and cooking are all interchangeable terms and mean one and the same thing.

By this "cold-pack," or cold-fill, method of canning, all food products, including fruits, vegetables and meats, can be successfully sterilized in a single period with but one handling of the product in and out of the canner.

All the flavor is retained, the product is not cooked to a mushy pulp, and the labor and time needed for the canning are less than in any other method. The housewife's canning enemy, mold, is eliminated and all bacteria and bacterial spores which cause vegetables and meat to spoil are destroyed.

EXPENSIVE OUTFITS NOT ESSENTIAL

For this "cold-pack" method you can use whatever equipment you have in the kitchen. Complicated equipment is not essential. Many of us have purchased commercial outfits, for we know we can turn out more at the end of a day and have found it well worth while to invest a few dollars in equipment that enabled us to be more efficient. But if you are a beginner and do not care to put any money in an unknown venture use the available things at hand, just to prove to yourself and others that it can be done.

Every type of glass jar manufactured can be used except those which are sealed with wax. So dig into your storerooms, attics and basements and bring forth all your old jars. If a top is in good condition and will make a perfect seal when adjusted with a good rubber you can use that jar.

If the tops cannot be restored to good condition it is poor economy to use them. Imperfectly sealed jars are probably responsible for more spoiled canned goods than any other cause. Good tops and good rubbers are requisites for good canning.