Every Step in Canning

oker, or in steam under pressure; having gathered together the necessary tools, such as spoons, knives and a

sults. The canning itself is simple-all berries are quickly and easily canned-but strawberries always shr

have a fairly good product. Two minutes too long will produce a very dark, shrunken berry. So be careful of the cooking time. Another thing that makes a good-looking jar is to pack a quart of berries-all kinds of berries, not merely strawberries-in

int jar, so we know just how many quarts of berries we will

spring. If it does not, remove the bail and bend it into shape by taking it in both hands and pressing down in the middle with both thumbs. Do not bend it too hard, for if it goes down with too much of a snap it will break the jar. This testing of the bails sho

vert. This is a sure test for leakage. Never use a Mason cap twice unless the cover and collar are separate so that both can be co

d once it is impossible to make a fastening between the porcelain and the metal so tight that it is not possible for the liquid to seep through and

parts, the metal collar and the porcelain cap. Th

examine this rubber composition to see that it is perfect. This composition should go entirely round th

rings are necessary, as the rubber composi

slivers of glass or bursted blisters that may be still clinging to the jars. Those on the tops cut through the rubber and cau

with the food. The jars should be of smooth, well-finished glass. The color of the jar does not affect the keeping qualities of the food. The top or part of the top that comes in contact with the contents should be all in one pie

pan or kettle of cold water after they have been washed in soapy water; bring the water slowly to a boil and let it boil fifteen minutes. After the jars are ready test the rubber rings. This may seem a useless precaution,

ly. If it seems soft and spongy discard it. All rubbers fit for canning should be firm, elastic, and should endure a s

Some women insist on red, and others on white. Color is given to rings by adding coloring matter du

. Hull the berries by twisting the berries off the hull, instead of pulling the hull from the berry as most women do. You will have a

DJUST TH

glass jars, pressing the berries down tightly, but without crushing them. Put the rubber on the jar if you are using a

screw down with the thumb and little finger, not

n and the spring in place. The spring wil

wire snap, put the cover in place, the w

se the air will expand when heated, and if the cover is not loose enough to al

s now ready f

RIL

er-bath outfits and in condensed steam, sixteen minutes; in the water-seal, twelve minutes; in the steam pressure under five pounds of steam, ten minutes; and i

it is lowered into the canner, and keep it boiling vigorously for the entire sixteen m

they are protected from drafts. If necessary close the windows and

o tight the pressure of the steam from the inside causes the rubber to bulge out. Simp

to be a poor rubber it should be replaced by a new one

rewed down, clamps put in place-immediate

l is not perfect correct the fault and return the jar to the c

ars by the cover only. Lift the jar only half an inch, holding it over the table, so that in case the lid does not hold the jar and c

shelves protected from the light. Black cambric tacked to the top shelf and suspended over the other shelves is a sufficient protection fr

erature below seventy degrees Fahren

ING SOFT FRUI

n berry and soft-fruit canning, or do wha

r and all its ac

s and tops and put i

rubber

d put in double

e product-hul

or fruit in str

uring cold wat

m strainer

poon to get

ter to cleanse it and pu

t sirup over th

of jar on, b

dy for

ary length of time, accordin

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r-bath o

d-steam

seal o

ure, 5 poun

ker, 10 poun

ove fro

pt vacuum-seal jar, whi

est j

, if perfectly air-tight, la

ries, dewberries, huckleberries, gooseberries, raspberries, and

ter or steam and are then plunged into cold water. These two steps of hot-dipping and cold dipping make the removal of skins a very simp

RU

irup in canning fruits. The amount of sugar used in the sirup will depend upon the individual taste. In a first-class product there should

oportions boiled different lengths of time. What is known as the California sirup is made

the sugar is dissolved. This is used for all sweet fruits not too delicate in texture and color, as

out four minutes, or until it begins to be sirupy. This is

he spoon when it is tipped. This is used for sour or acid fruits, as plums, gooseberr

it will form a ball in the spoon and cannot be p

to a quart jar containing large fruits, as apples and pears, than in

sirup. If the sugar is sifted into the boiling water just as fine-grained cereal

e market or to win a prize at the coun

nfuls of water to each quart of berries. Boil slowly for fifteen minutes in an enameled or acid-proof kettle. Allow the berries to cool and remain several hours or over-night in the

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homemade or

al, 214

steam p

eam pressure

t the jars to cool and test the joints. Wr