Every Step in Canning

-pack method of canning without using any preservatives, if you will follow all directions, instruct

MA

s them for soups, for sauces and for seasoning many meat dishes. Some women say: "I can preserve everything but t

ization is short, and many jars may be canned in a day, or if one is very busy

cult to peel, and the percentage of waste is high. Tomatoes should not be picked when they are green or partly ripe, for the flavor will not be so good

y spoiled tomatoes are worth. If the housewife will can only uniformly ripe, sound tomatoes, saving the small, uneven but sound fruit for tomato purée, she will have a much better-looking pac

different sizes and shades together, but uniform products are more pleasing to the eye and will sterilize much more e

the ends together to form a sack, and let this down into the kettle. It is a good plan to slip a rubber band round the neck of this sack to hold t

n the skin. If the tomatoes are very ripe, one minute scalding will be sufficient. The average length of time for tomatoes, just perfect for

time from the minute the product is immersed in the boiling water. If you wait until th

in from the pulp, firms the texture, and coagulates the coloring matter so it stays near the surface, giving them a rich, red color. Then the shock due to the sudden change from hot to

the seeds and pulp through the liquid, injuring the appearance of the product. Cut out the core before removing the skin, for the skin will protect the pul

there will be no danger of breakage in setting them in the hot water, a

shaking them well down together, but

ore is needed. Another exception where no water is needed is with the "greens family." So with tomatoes we add no water, but add one teaspoonful of salt and one teaspoonful of sugar, ju

easoning; so if for any reason you forget the salt, do not b

AY TO

ould not have been sterilized, and might contain the bacteria which cause the product to ferment or mold. But by the cold pack, the air in the can is sterilized while the

se good rubbers and see that they lie flat and f

ntil it catches, then turn a quarter of a round back; or screw down with the

n and the spring in place. The spring wil

nt wire snap, put the cover in place,

ir will expand when heated, and if the cover is not loose enough to allow

ill bulge out, but is strong enough to withstand the pressure,

tes; in condensed-steam cooker, twenty-two minutes; in water-seal, eighteen minutes; in steam-pressure

ime lost in bringing the contents to the point of sterilization softens the tomatoes and results in inferior goods. Use the ordinary good sen

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

causes the rubber to bulge out. Simply loosen the cover a thread or two, push the rubber back into place and then tighten. In case the rubber

rewed down, clamps put in place-immediate

erfect, correct the fault, and return the jar to the co

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

s and cores, concentrated by cooking to about half the original volume, and packed in the jars. Rubbers and tops should then be placed in position and the product

VEGETABLES

calded. All other vegetables are blanched. We scald tomatoes to loosen the skins and to st

Scalding is never for more than two minutes.

, and thus improve the flavor; to reduce the bulk so we can pack closer; to start the flow of the coloring matter; to improve the texture of the vegetables by making them more tender, and to improve the

. Do not stand with the cover in hand and wait for the water to come back to the boil, for, of course, it stopped boiling for a second when you lowered into it the cold product. If you cover the ke

ge or "cold-dip." The scalding or blanching is the "hot-dip," and this must be followed by the "c

e pulp; to coagulate the coloring matter and make it harder to dissolve during the sterilization period and to make it

CANNING V

for all vegetable canning you

rubbers do not return to normal s

e canned, according to d

product in boiling water for different lengths of time, according to the material to be cann

blanched or scalded food into cold water, which makes it more

y and let it drain. Don't let a

d vegetables which are slightly warm must not be allowed t

as each article is pared cut i

ise or mash soft products. Pack the product to within three-eighths of an inch of the top. Lima beans, navy

y quart jar of vegetables, and an equal amount

ns. Tomatoes contain ninety-four per cent water, so none should be added. Tomato juice can be us

and the covers of the

e time-table on

l. Test for leaks. Cool jars as rapidly a

rcooking, clarifies the liquid and preser

TIONS FOR VAR

percent of greens is water. They are high

n or dry tough ends for soup. If asparagus is pack

or in pieces. Skin, cook and strain imperfect tomatoes. Use this f

of an inch thick. Do not add salt,

out of the shells you can remove seeds, pare and

lled quite full. Corn that has reached the dough stage before being packed will have a che

or canning this product. Avoid packing container too full, as the product swells during the sterilization period. The corn should be canned the same day it is picked from the field if possib

After opening containers remove the mushrooms i

l the skins separate from the meat. Remove the skin. Pack in ho

blanched or steamed. If blanched allo

ns can be canned whole o

r should be soaked in cold brine (? lb. salt to

uts. Use smal

hat the product was roughly handled in blanching and cold d

n slices or in cross-section pieces. Skin of parsnip

for first-class packs. Well-canned beets will show a slight loss of c

in after blanching

quart of mixture. Mix 2 parts of tomatoes with 1 par

of green string beans and 3 parts of tomatoes. Add 1 teasp

NING ALL VEGET

MINUTES TO

OR HOMEMADE OUTFIT (212°F.) IN CONDENSED STEAM OUTFIT IN WATER-SEAL OU

ens, Domest

n several waters. Steam in colander or in steamer until wilted Takes abo

Special V

in bundles. Blanch tough ends 4 minutes, tip ends 2 min

Skins will slip off after scalding and cold

old dipping. Slice crosswise and pack. Blan

ape shells after blanching and cold dipping. Blanch 5 1

ely after and cold dip. 5 on cob 180 (3 hr) 1

er and grind to a pulp. Cook this product in a kettle, add ? teaspoonful sugar and ? teaspoonful salt to each quart. Cook (stir whil

ge they may be cut into sections. 5 90 (1?

ed peppers. .. 90 (1? hr) 90 (1? hr

etables and Oth

o 10 180 (3 hr) 180 (3 hr) 120

g. 5 to 10 120 (2 hr) 120 (2 hr) 9

bbage. 5 to 10 120 (2 hr) 120 (2 hr

on of cauliflower. 3 60 (1 hr)

remove core. 5 to 10 120 (2 hr) 120 (2

ea- spoonful of sugar toevery quart. 5 to 10 180 (3 hr

ts and Tube

ng after blanching and cold dipping. 5 90 (1? hr

the root on while blanching. After cold dipping, the skin may be removed

table brush. 5 90 (1? hr) 90 (1? hr

getable Co

es and then combine and pack. .. 120 (2 hr) 1

O

TOES

NG B

hr) 120 (2 hr) 60

ver). This time schedule is for both pint and quart jars