The Nonpartisan Leader Newspaper, June 7, 1917, Page 11

¥ " Ofil&@ 'S Pas Page v Edited by Alh rta x‘%r Cannzng With Standard Equzpment e | =S S S S g S s How Housewives Can Improve on Oldtime Methods WO household methods of canning are the open-kettle method, the old way of put- ting up fruit, and the cold- pack method which is well adapted to all fruits and vegetables. In the cold-pack method the cooking and sterilizing are mainly done after the material is packed in the jar. People who have used the cold-pack method long enough to know, claim it is more certain, saves time and labor and produces a more uniform product with better color and flavor. For the average farm home, the simplest type of canner is what Is known as the water-bath outfit. This may be made by using a wash boiler, or any kind of utensil with a close fitting lid. A rack is necessary to keep the jars from touching the bottom of the container. The rack may be made of board, wire or tin. The jars should be about an inch from the bottom of the container to allow the water to circulate freely beneath. SOMETHING ABOUT CANNING OUTFITS ‘Water-seal ' canning® differs from water-bath canning in that the former requires a longer time for sterilization than the latter. The water-seal out- fits consist of container, cover and rack, each resembling a straight sided pail. The rack has holes bored in the sides. The container has two walls about two inches apart, the inner wall being shorter. The cover is fitted with & thermometer and safety valve. ‘When the cover slips into place be- tween the two walls, it forms two columns of water, which make it possi- ble to obtain a temperature higher than boiling. The higher temperature reduces the mnecessary cooking time and the thermometer gives accuracy. Steam-pressure outfits are made of warious materials from cast-iron to gluminum and are equipped with a lifting crate, thermometer, safety valve and steam release cock. From five to thirty pounds pressure may be carried, by the regulation of which the temper- ature necessary for a given material may be obtained. The advantage which this apparatus has over the two previ- ously described is that the time neces- sary for cooking may be greatly short- ened. The aluminum steam pressure cooker is useful for general cooking, particu- larly meats and cereals as well as for canning. The fact that aluminum transmits heat very rapidly makes it the quickest canning and cooking out- fit. It is asserted by people who have given it a thorough trial that the use of aluminum ware exclusively makes @ saving of about one-third of the amount of fuel consumed in using cooking utensils of other material. Mzany home-canning outfitsvare on the market, each having its merits, but many home-made devices are in suc- cessful use. After one has mastered the art of canning by the use of a sim- ple home-made device, the selection of an outfit that will meet one’s needs ‘will be an easy matter. Much depends en the size of the family, the amount ‘of material to be canned, etc., in con- gidering the purchase of an outfit. . PREVENTING TROUBLE BEFORE IT ARRIVES To be successful in.canning accurate gneasures and tests are very helpful ‘Whe accurate measurement of tempera- ture is particularly so. A certain length of time for boiling is usually given in directions for canning, which means after the water is actually boil- ing in the container. Much time and energy can be saved by canning when one’s entire atten- tion can be given to it. Plan to have all materials and utensils as conveni- ent as possible. Test jars by partly filling them with water, putting on the rubbers and covers and turning them up side down. If a jar leaks, try another cover or rubber. If it con- tinues to leak, discard it. Put tested jars in water and bring the water up to the boiling point and keep it there. Jars shoald be left in boiling water until needed. To insure uniform cooking and the greatest usefulness, grading of ma- terials and separating acording to size and degree of ripeness, are necessary. Blanching is the result obtained from the treatment of material with bofling A home canning outfit and its product. The modern outfits take less time, give curacy than tl:ne old household method of open kettles for cooking, dishpans for and ready equipment mobilized from all departments of the household. water. Some fruits and vegetables are simply dipped into the boiling water. Others are left boiling for various periods according to their nature and condition. This is for the purpose of loosening the skin, reducing the bulk and partially destroying action of micro-organisms. A wire basket is the most convenient utensil to hold the fruit or vegetable while blanching and cold dipping. Squares of cheese-cloth or leose woven sacks make good sub- stitutes. BLANCHING THE FRUIT AND VEGETABLES The material taken from the blanch- ing kettle should be immediately plunged into cold water and thoroughly tmmersed to stop the cooking process started by the blanching. Be sure that the water comes quickly in contact with every part. Do not allow the material to soak in cold water. The cold dip hardens the fruit and makes peeling easier: It also stops the flow of juice and coloring matter, thus preventing loss of color and flavor. The final preparation should be done as rapidly as possible. Pack the prod- uct into jars taking them as needed from the pan of boiling water. Pack closely and slowly fill with ‘boiling water or syrup as the case may De, to lessen danger of cracking. For vegetables, add one teaspoon of salt before filling with water. For fruits, syrup of proper density is used in- stead of water. Adjust the rubbers and partially seal. This will permit the escape of air. Sterilizing and processing are two terms much used in canning. Steriliz- ing means the .boiling of a material long ‘enough to destroy all micro- organisms. Acid fruits require much less sterilizing than peas, corn, meat, etc. Sterlizing is most important for suc- cess depends upon the careful use of a container with™a tight cover and false bottom. Have enough water -in the container to completely cover the jars. Begin count time after the water begins to'boil vigorously. Time tables and directions usually apply to quart jars. If pint or two-quart jars are used diminish or increase the time about five minutes. After sterilizing for a given time remove, seal tightly, invert to test and set aside to cool. As this promises to be a season when canning will be more popular than. ever, readers will no doubt be glad to hear from others who have had experi- énce, and especially with methods or equipment that are known to be cal. The woman®s department of the Leader has already- received re- quests for such information and it is hoped there will be a generous re- sponse. Something from those who S e more heat, and better means for ac- holding the hot jars, and 9ther rough have tried the water-bath and water- seal and steam-pressure methods would be especially helpful. ADVERTISEMENTS 0. J. deLendrecie Co. Fargo’s Greatest Department Store GREAT JUNE CLEARANCE SALE Women’s and Misses’ Wool Coats and Suits Half SUITS— Our entire stock of women's and misses’ tailored and semi- at Almost Price tailored street and traveling suits—divided into two lots— dress—coats for every purpose. $14.95 COATS— $25.00 All new 1917 spring coats—in wool velours, gaberdines, serges and tricotine—coats for driving—coats for business—coats for dress—coats for any purpose. Prices $12.50 and $19.50 | | All colors and all sizes—for every type of figure. i | 0.J. deLendrecie Co. Fargo, North Dakota Opposite N. P. 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