,,every ,,step ,,in ,,canning ,the ,cold-,pack ,method by ,,grace ,,viall ,,gray1 ,,ph4,b41 ,,ed4,b ,formerly ,associate ,professor of ,home ,economics1 ,iowa ,state ,college #aibj ,,preface ,it was six years ago that ,i first heard of the ,one ,period1 ,cold-,pack ,method of canning4 ,a little circular was put in my hand one day at a federated club meeting announcing the fact that in a few weeks there would be a cold-pack demonstration about fifty miles away4 ,immediately ,i announced that ,i was going to the demonstrations4 ,so leaving my small daughter with my mother1 ,i went to the ,normal ,school at ,de,kalb1 ,illinois1 and heard and saw for the first time cold-pack canning4 ,it is sufficient to say that those three days were so crowded full of interest and new messages on the gospel of canning that ,i felt amply repaid for going fifty miles4 ,as a result of that trip1 the first story ever published on cold-pack canning appeared in ,the ,country ,gentleman and ,i had the pleasure of writing it4 ,so enthused was ,i over this new1 efficient and easy way to can not only fruits but hard vegetables1 such as peas1 corn and beans1 that ,i wanted to carry the good news into the kitchen of other busy housewives and mothers4 ,my mother had insisted that ,i take with me my younger sister1 just from college1 but with no domestic science tendencies4 ,so1 much against her wishes1 preferring rather to do some settlement work1 my sister went with me4 ,the canning was so interesting that for the first time in her life1 my sister became enthusiastic over one phase of cooking4 ,my mother was so pleased at this zeal that when she received my sister's letter written from ,de,kalb1 saying1 ,mother1 ,i am enthused about this canning and want to can everything in sight this summer1 she hastily washed all available glass jars and tops and had everything in readiness for young daughter's return4 ,and we canned4 ,we were not content to can alone but invited all the neighbors in and taught them how to can4 ,our community canned more things and more unusual things1 including the hard vegetables1 that year than they had ever attempted before4 ,do not think for one minute it was all easy sailing1 for there were doubting ,thomases1 but it only took time and results to convert even the most skeptical ones4 ,and here ,i must make a confession4 ,it was much easier for my sister1 unversed in any phase of canning1 to master this new method than it was for me with my four years' training course and my five years of teaching canning behind me4 ,and this is the reason4 ,she had nothing to unlearn1 she knew no other method whereas ,i had to unlearn all my previous methods4 ,the one period1 cold-pack method is so entirely different from the old hot pack or open kettle method that to be successful you must forget all you ever knew and be willing to be taught anew4 ,and right here is where many women fall down--they are not willing to admit that they know nothing about it and so do not get accurate information about it4 ,they are so afraid of appearing ignorant4 ,this false feeling is the greatest obstacle in woman's way4 ,i still go into small towns on my lecture trips and women will say1 ,oh1 that cold-pack canning isn't new to me4 ,i have used it for thirty years4 ,and when ,i show my surprise1 they further enlighten me with1 and my mother used it before me1 too4 ,with a little tactful questioning ,i usually get these answers3 ,of course1 ,i do not hot dip and cold dip4 ,i never heard of that before4 ,i pack the products into the cold jars and for all vegetables ,i use a preserving powder because there is no way on earth to keep corn and peas and such things unless you put something into them to keep them4 ,fruit will keep all right4 ,then ,i cook them in my wash boiler until they are done4 ,and when ,i ask1 ,how do you know when they are done1 ,i invariably get the answer1 ,oh1 ,i take out a jar once in a while and try it4 ,it seems like such a hopeless task to change all these old-fashioned1 out-of-date methods of cooking but with a great amount of patience and much actual canning it can usually be done4 ,not always1 of course1 for there are some women who seem to delight in sticking to the old rather than try the new4 ,the present book is therefore designed for all interested in greater efficiency in the home1 including not only students of home economics but all persons who have charge of homes and are interested in learning new1 efficient1 time and labor saving methods4 ,in the preparation of this book ,i have received much help from ,mr4 ,o4,h4 ,benson1 ,agriculturist in charge of the government ,boys' and ,girls' ,club ,work1 and my first instructor in ,cold-,pack ,canning4 ,i also wish to acknowledge my appreciation to those who have helped to make this book possible by contributing information1 advice and encouragement4 ,,grace ,,viall ,,gray4 ,october1 #aiai4 ,,contents ,i4 ,,getting ,,ready ,,to ,,can ,,ii4 ,,soft ,,fruits ,,and ,,berries ,,iii4 ,,hard ,,fruits ,,iv4 ,,vegetables ,v4 ,,soups ,,vi4 ,,jellies1 ,,jams1 ,,preserves1 ,,marmalades1 ,,fruit ,,juices ,,and ,,sirups ,,vii4 ,,meat ,,viii4 ,,fish ,,ix4 ,,easy ,,methods ,,of ,,canning ,,in ,,tin ,x4 ,,intermittent ,,canning ,,or ,,fractional ,,sterilization ,,xi4 ,,why ,,canned ,,goods ,,spoil ,,xi4 ,i ,,getting ,,ready ,,to ,,dry ,,xiii4 ,,how ,,to ,,dry ,,fruits ,,xiv4 ,,how ,,to ,,dry ,,vegetables ,,xv4 ,,every ,,step ,,in ,,brining ,,xvi4 ,,curing1 ,,smoking ,,and ,,preserving ,,meat ,,xvii4 ,,preserved ,,or ,,canned ,,eggs ,,xviii4 ,,home ,,storage ,,of ,,vegetables ,,xix4 ,,how ,,to ,,market ,,home ,,canned ,,produce ,,every ,,step ,,in ,,canning ,,chapter ,i ,,getting ,,ready ,,to ,,can ,before the ,world ,war1 housewives had lost the good habit of canning1 preserving and pickling4 ,it was easier to buy ,california fruits by the case and canned vegetables by the dozen or half dozen cans1 according to the size of the family4 ,there is no doubt it was cheaper and decidedly easier to purchase canned fruits1 vegetables1 greens1 soups and meats than to take time and strength in the very hottest season of the year to do our own canning4 ,but what was true then is not true now4 ,the war taught us thrift4 ,the crime of wasting even a few tomatoes or berries has sunk into our minds to stay forever2 scientific canning methods have been adopted by the modern woman4 ,women who had never canned in days before the war had to can during war days4 ,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 purse4 ,the ,american woman1 as was to be expected1 came quickly and eagerly to the front with the solution and the slogan3 ,more gardens and more canning and preserving at home4 ,a great garden and canning movement swept the whole country4 ,as ,i have just said1 women who had never canned before became vitally interested in putting up not merely a few jars of this and that1 but jars upon jars of canned fruits1 vegetables and greens2 and so great was their delight in the finished products that again and again ,i heard them say3 ,never again shall we depend upon the grocery to supply us with canned goods4 ,if these women had been obliged to use the same methods that their grandmothers used before them1 they would have canned just the same1 because it was their patriotic duty to do so2 but they would have canned without the enthusiasm and zeal that was so apparent during the summers of #aiag and #aiah4 ,this enthusiasm was a result of new canning methods1 methods unknown to our grandmothers4 ,the women of to-day were forced into a new field and learned how satisfying and well worth while the results were4 ,it is safe to guarantee that every home-canning recruit will become a home-canning veteran4 ,the fascination of doing one's own canning after one has learned how simple and economical it is will be lasting4 ,no one need fear that home canning is going to suffer because the war ended the immediate necessity for it4 ,home canning has come into its own because of the war1 and it has come to stay because of its many merits4 ,there are four methods of canning that are employed by women all over the ,united ,states4 ,they are the open-kettle1 the intermittent1 the cold-water and the cold-pack methods4 ,,drawbacks ,,of ,,the ,,old ,,methods ,the open-kettle1 or hot-pack1 method is the oldest4 ,it was largely used in the pre-war days4 ,the food is completely cooked in the preserving kettle1 and is then packed into hot1 sterilized jars1 after which the jars are sealed4 ,as the packing into the jar is done after the sterilization has been completed1 there is always a possibility of bacteria and spores entering the jar with the cooked food and the air4 ,fruits can be handled successfully in this way1 but this method cannot be used for vegetables1 greens and meats4 ,it is a very laborious1 hot and hard way to can4 ,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 canning4 ,the intermittent1 or fractional sterilization1 method is still beloved by some people who cling to the sure and hate to venture into the new4 ,vegetables can be handled by this method as can all fruits and meats4 ,it is used rather extensively in the ,south1 where they say the conditions do not favor cold-pack4 ,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 sterilizer4 ,what is sometimes called the cold-water method of canning should not be confused with the cold-pack method4 ,the cold-water is often used in connection with the canning of rhubarb1 green gooseberries and a comparatively few other sour berry fruits4 ,if the cold-water method is used we would suggest that the product be thoroughly washed1 placed in a strainer1 scalding water poured over it1 and the product then packed at once1 in practically a fresh state1 in the jars1 and clean1 cold water applied until the jars are filled4 ,if these steps are taken carefully and quickly the method in most cases will be successful with such acid products as ,i mentioned4 ,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 method4 ,,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 canning4 ,it fought a long fight to prove that it was a very efficient1 economical and satisfactory process for busy housewives to can everything that grows4 ,this is the method that ,i shall mostly refer to in this book1 and if ,i should omit the phrase cold-pack you will know that ,i am referring to it4 ,cold-pack simply means that the products are packed cold in their fresh and natural state in the glass jars or containers4 ,to the fruits hot sirup is applied2 to the vegetables hot water and a little salt are added4 ,the sterilization is done in the glass jars or tin containers after they are partly or entirely sealed1 making it practically impossible for bacteria or spores to enter after the product has once been carefully sterilized or cooked4 ,in following this method vegetables should first be blanched in boiling water or live steam1 then quickly plunged into cold water and the skins removed4 ,the products are then packed in containers and sterilized according to the instructions and recipes given later4 ,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 food4 ,it is sometimes called processing4 ,sterilizing1 processing1 boiling and cooking are all interchangeable terms and mean one and the same thing4 ,by this cold-pack1 or cold-fill1 method of canning1 all food products1 including fruits1 vegetables and meats1 can be successfully sterilized in a single period with but one handling of the product in and out of the canner4 ,all the flavor is retained1 the product is not cooked to a mushy pulp1 and the labor and time needed for the canning are less than in any other method4 ,the housewife's canning enemy1 mold1 is eliminated and all bacteria and bacterial spores which cause vegetables and meat to spoil are destroyed4 ,,expensive ,,outfits ,,not ,,essential ,for this cold-pack method you can use whatever equipment you have in the kitchen4 ,complicated equipment is not essential4 ,many of us have purchased commercial outfits1 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 efficient4 ,but if you are a beginner and do not care to put any money in an unknown venture use the available things at hand1 just to prove to yourself and others that it can be done4 ,every type of glass jar manufactured can be used except those which are sealed with wax4 ,so dig into your storerooms1 attics and basements and bring forth all your old jars4 ,if a top is in good condition and will make a perfect seal when adjusted with a good rubber you can use that jar4 ,if the tops cannot be restored to good condition it is poor economy to use them4 ,imperfectly sealed jars are probably responsible for more spoiled canned goods than any other cause4 ,good tops and good rubbers are requisites for good canning4 ,for your canner1 or sterilizer1 you may use a wash boiler or a galvanized bucket1 such as is used for a garbage pail--a new one1 of course4 ,either is excellent where the family is small and the canning is accordingly light4 ,some use the reservoir of the cookstove while others employ a large vat4 ,if you should have to buy the wash boiler or pail see that it has a tight-fitting cover and be sure the pail does not leak4 ,then all you have to do is to secure what we call a false bottom1 something that will keep the jars of fruit from touching the direct bottom of the boiler or pail4 ,this false bottom1 remember1 is absolutely necessary1 for without it the jars will break during the boiling4 ,for this false bottom use a wire netting of half-inch mesh and cut it to fit the bottom of the sterilizer1 whether boiler1 pail or bucket4 ,if you haven't any netting and do not care to purchase it a wooden bottom can be made to fit the sterilizer1 or if that is not available put thin pieces of wood in the bottom--anything to keep the jars from coming in direct contact with the bottom of the sterilizer4 ,if you have only a small quantity of berries or fruit to can use a deep saucepan with a tight-fitting cover and a few slats of wood4 ,this rack is absolutely necessary to keep the contents of the jars from becoming overheated4 ,even if they should not break there is a tendency for part of the contents to escape under the cover and be lost4 ,do not use hay1 old clothes1 newspapers or excelsior for a false bottom2 they are unsatisfactory because they do not allow proper circulation of water4 ,individual jar holders are very convenient and are preferred by many women to the racks4 ,inexpensive racks with handles are on the market and are worth what they cost in saved nerves and unburned fingers4 ,some hold eight jars1 others hold twelve4 ,so it just lies with you1 individual housekeeper1 whether you want a rack that will hold all your jars or a set of individual holders that handles them separately4 ,to return to the subject of the canner1 let me add that no matter what kind you use1 it must be at least three inches deeper than the tallest jar4 ,this will give room for the rack and an extra inch or two so that the water will not boil over4 ,besides the canners1 the jars1 the rubber rings and the rack you will need one kettle for boiling water1 into which the product may be put for scalding or blanching2 another kettle for water--if you haven't running water--for the cold dip4 ,if you use a homemade rack without handles you should have a jar lifter of some kind for placing in and removing jars from the canner4 ,if individual holders are used this is not necessary1 as they contain an upright bail4 ,some women use a wire potato masher for lifting the jars out of the canners4 ,other kitchen equipment1 such as scales1 knives1 spoons1 wire basket or a piece of cheesecloth or muslin for blanching or scalding the product1 and the kitchen clock play their part in canning4 ,no canning powder or any preservative is needed4 ,if the product is cooked in closed jars in the hot-water bath as directed the food will be sterilized so that it will keep indefinitely4 ,if it is desired to add salt1 sugar1 sirup1 vinegar or other flavor this may be done when the product is packed in the jar4 ,a great many people have been led to believe through advertising matter that it is both safe and practical to use canning compounds for the preserving of vegetables which have proved hard to keep under the commonly known methods of canning4 ,the first argument against the use of a canning compound is that it is unnecessary4 ,it is possible to sterilize any fruit or vegetable which grows on tree1 vine1 shrub or in the ground by this cold-pack1 single-period method of canning1 without the use of a compound4 ,the second argument against it is that many of the canning compounds are positively harmful to health4 ,some of them contain as high as ninety-five per cent of boric acid4 ,directors of county and state fairs should exclude from entry all fruits and vegetables that have been preserved in any canning compound4 ,perfect fruit can be produced without any chemical preservative4 ,the third argument is that they are expensive4 ,there are many modifications of the original wash boiler and garbage pail cookers4 ,these are all known as the hot-water-bath outfits4 ,in these outfits the products are all cooked in boiling water4 ,there are condensed-steam cookers under various names1 where the product is cooked in condensed steam4 ,these steamers are generally used for everyday cookery4 ,the water-seal outfit1 the steam-pressure outfit and the aluminum pressure cooker follow in order of efficiency as regards the time required to sterilize food4 ,following the hot-water canner in simplicity of construction and manipulation is the water-seal cooker4 ,the temperature of the hot-water-seal outfit is a little higher than the homemade or hot-water-bath outfit2 so time is saved in the sterilizing4 ,the steam-pressure and the pressure cookers are more complicated but more efficient4 ,some prefer the aluminum pressure cooker because it can be used for everyday cooking in the home4 ,pressure cookers are expensive1 but they are worth their price1 as they are used daily and not just during the canning season4 ,here are examples of how they rank as to time required3 ,in a hot-water-bath outfit soft fruits must be sterilized sixteen minutes2 in a steamer1 sixteen minutes2 in a water-seal outfit1 twelve minutes2 in a steam-pressure-outfit under five pounds of steam1 ten minutes2 in an aluminum pressure cooker outfit with ten pounds of steam1 five minutes4 ,it takes longest to can with a homemade or hot-water-bath outfit2 the shortest and quickest method is with the pressure cooker that has a pressure of ten pounds or more4 ,each housewife has different financial problems1 different hours of working and different ways of working4 ,where quick work is desired and expense is no item the pressure cooker is advisable2 where money is scarce and time is no object the homemade outfit answers4 ,each one must decide which outfit is best for her own particular case4 ,it matters not which outfit you have--they have all been thoroughly tested and approved by experts4 ,each one does the work4 ,this equipment for canning should be in all kitchens3 four-quart kettle for blanching2 steamer for steaming greens2 colander2 quart measure2 funnel2 good rubber rings2 sharp paring knives2 jar opener2 wire basket and a piece of cheesecloth one yard square for blanching2 pineapple scissors2 one large preserving spoon2 one tablespoon2 one teaspoon2 one set of measuring spoons2 measuring cup2 jar lifter2 either a rack for several jars or individual jar holders2 and a clock4 ,the manufacturers1 realizing that boys and girls must be kept busy during the vacation months1 have made some wonderful devices for outdoor canning4 ,would it not be a good plan to buy one for the young people of your family and give them something definite and worth while to do in summer8 ,you know little brains and hands must be kept busy--if not usefully employed they are often inclined to mischief4 ,this type of cooker furnishes its own heat2 so it can be used in the back yard1 in the orchard or under the trees in the front yard4 ,remember that the higher the altitude the lower the degree of heat required to boil water4 ,time-tables given in instructions for canning are usually based upon the requirements of an altitude of #ejj feet above sea level4 ,generally speaking1 for every #djjj-;foot increase in altitude it will be well to add twenty per cent to the time required as given in recipes or time schedules for the canning of all kinds of fruits1 vegetables1 greens and meats4 ,,chapter ,,ii ,,soft ,,fruits ,,and ,,berries ,having decided on your canning outfit1 whether you are going to can in boiling water1 in a condensed steam cooker1 or in steam under pressure2 having gathered together the necessary tools1 such as spoons1 knives and a funnel2 having raided the storeroom and collected some jars1 you are now ready for the actual work of canning4 ,it is rather unfortunate that strawberries should be one of the very hardest products to can with good results4 ,the canning itself is simple--all berries are quickly and easily canned--but strawberries always shrink1 are apt to turn a little brown1 and1 what distresses us most of all1 they float to the top of the jar4 ,the berry's tendency to shrink is responsible for loss of color as well as its floating qualities4 ,however1 if you will be exceedingly careful to remove the berries from the canner the minute the clock says the sterilizing period is over1 you will have a fairly good product4 ,two minutes too long will produce a very dark1 shrunken berry4 ,so be careful of the cooking time4 ,another thing that makes a good-looking jar is to pack a quart of berries--all kinds of berries1 not merely strawberries--into a pint jar4 ,if you will get that many in you will have a much better-looking jar1 with very little liquid at the bottom4 ,it does not hurt the berries at all to gently press down on them with a silver spoon while you are packing them into the jar4 ,we know we are going to get a quart of berries into every pint jar1 so we know just how many quarts of berries we will need to fill the necessary jars for the next winter's use4 ,the first thing to do is to test each jar to see that there are no cracks1 no rough edges to cut the rubber1 and to see whether the cover and clamp fit tightly1 if a clamp type of jar is used4 ,the bail that clamps down the glass tops should go down with a good spring4 ,if it does not1 remove the bail and bend it into shape by taking it in both hands and pressing down in the middle with both thumbs4 ,do not bend it too hard1 for if it goes down with too much of a snap it will break the jar4 ,this testing of the bails should be done every year4 ,the bails on new jars are sometimes too tight1 in which case remove the bail and spread it out4 ,after the bail has been readjusted1 test it again4 ,the chances are it will be just right4 ,of course all this testing takes time1 but it pays4 ,if you are using some old ,mason jars put a rubber on each jar1 fill the jar with hot water1 and then put the cover on tight and invert4 ,this is a sure test for leakage4 ,never use a ,mason cap twice unless the cover and collar are separate so that both can be completely sterilized4 ,fortunately the old-fashioned ,mason jar metal cover to which a porcelain cap is fastened is going out of style4 ,if you still have some of these old covers it will be economy to throw them away4 ,you will be money ahead in the end4 ,after these tops have been used 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 cause the contents to spoil4 ,this accounts for many failures when old tops are used4 ,for this reason never use the old-fashioned1 zinc-topped covers4 ,the new and safe ,mason jar covers consist of two parts1 the metal collar and the porcelain cap4 ,they are for sale at all grocery or hardware stores4 ,if you are using the vacuum-seal jars which have a composition attached to the lacquered tops1 carefully examine this rubber composition to see that it is perfect4 ,this composition should go entirely round the top and should not be cut or broken in any place4 ,if it is the top must be discarded for a perfect one4 ,of course with this type of jar no rubber rings are necessary1 as the rubber composition on the lacquered top does the sealing4 ,it is a wise plan to go round the tops and over the inside of all new glass jars with a heavy and dull knife to scrape off any slivers of glass or bursted blisters that may be still clinging to the jars4 ,those on the tops cut through the rubber and cause leakage4 ,those in the jars may get into the product4 ,i often find these splinters1 particularly on new straight-sided jars4 ,it matters not what type of jar you use4 ,use what you have at hand1 but if you are buying new jars consider the following things before making your selections3 ,no metal1 unless it is enameled or lacquered1 should come in contact with the food4 ,the jars should be of smooth1 well-finished glass4 ,the color of the jar does not affect the keeping qualities of the food4 ,the top or part of the top that comes in contact with the contents should be all in one piece1 so as not to offer a place for the accumulation of organisms and dirt4 ,the jars which have nearly straight sides and a wide mouth or opening are easier to wash and facilitate better1 quicker and easier packing of the product4 ,wash the jars in soap and water4 ,rinse in boiling water4 ,some people temper new jars so they will stand the shock of hot water or hot sirup without breaking4 ,if you wish to take this extra precaution put the jars in a dishpan or kettle of cold water after they have been washed in soapy water2 bring the water slowly to a boil and let it boil fifteen minutes4 ,after the jars are ready test the rubber rings4 ,this may seem a useless precaution1 but it is a necessary one1 for there is no one detail in the business of canning that is more important4 ,even in the best boxes of rubbers there is occasionally a black sheep1 and one black sheep may cause the loss of a jar4 ,test each rubber before you use it by pressing it firmly between the thumbs and forefingers1 stretching it very slightly4 ,if it seems soft and spongy discard it4 ,all rubbers fit for canning should be firm1 elastic1 and should endure a stretching pull without breaking4 ,a good rubber ring will return promptly to place without changing the inside diameter4 ,a great many women are laboring under the wrong impression that color affects the quality of a ring4 ,some women insist on red1 and others on white4 ,color is given to rings by adding coloring matter during the manufacturing process4 ,the color of the ring is no index to its usefulness in home canning4 ,use only fresh1 sound strawberries or other berries4 ,there is a little knack about preparing the strawberries that few housewives know4 ,hull the berries by twisting the berries off the hull1 instead of pulling the hull from the berry as most women do4 ,you will have a better-looking berry if you will be careful about this4 ,place the berries in a strainer and pour cold water over them to cleanse them4 ,,how ,,to ,,adjust ,,the ,,covers ,never allow the berries or any fruit to stand in water1 as the flavor and color are destroyed by water-soaking4 ,pack in glass jars1 pressing the berries down tightly1 but without crushing them4 ,put the rubber on the jar if you are using a jar requiring a rubber4 ,pour hot sirup over the berries4 ,put the top of the jar in place1 but only partially tighten it4 ,if using the screw-top jars1 such as the ,mason1 screw down with the thumb and little finger1 not using force but stopping when the cover catches4 ,if using vacuum-seal jars put the cover on and the spring in place4 ,the spring will give enough to allow the steam to escape4 ,in using glass-top jars with the patent wire snap1 put the cover in place1 the wire over the top and leave the clamp up4 ,the cover on a glass jar must not be tight while the product is cooking1 because the air will expand when heated1 and if the cover is not loose enough to allow the steam to escape the pressure may blow the rubber out or break the jar4 ,the product is now ready for the canner4 ,,sterilizing ,if you are using the homemade outfit1 such as wash-boiler or garbage pail1 all berries and soft fruits are sterilized sixteen minutes2 in all commercial hot-water-bath outfits and in condensed steam1 sixteen minutes2 in the water-seal1 twelve minutes2 in the steam pressure under five pounds of steam1 ten minutes2 and in the pressure cooker under ten pounds of steam1 five minutes4 ,do not allow the pressure to run above ten pounds for soft fruits2 fifteen pounds makes them mushy4 ,if you use any type of hot-water-bath outfit be sure the water is boiling when the fruit is lowered into the canner1 and keep it boiling vigorously for the entire sixteen minutes4 ,at the end of the sterilizing time1 immediately remove the jars from the canner4 ,in taking canned goods from boiling water care is needed to see that they are protected from drafts4 ,if necessary close the windows and doors while lifting the jars out1 as a sudden draft might break them4 ,examine rubbers to see that they are in place4 ,sometimes if a cover is screwed down too tight the pressure of the steam from the inside causes the rubber to bulge out4 ,simply loosen the cover a thread or two1 push the rubber back into place and then tighten4 ,in case the rubber does not seem to fit well or seems to be a poor rubber it should be replaced by a new one1 and the jar returned to the cooker for five minutes4 ,the jars should be sealed tight--covers screwed down1 clamps put in place--immediately after they are removed from the cooker4 ,invert the jar to test the joint1 then let it cool4 ,if the seal is not perfect correct the fault and return the jar to the cooker for five minutes if hot1 ten minutes if the jar is cold4 ,do not invert vacuum-seal jars4 ,these should be allowed to cool1 and then be tested by removing the spring or clamp and lifting the jars by the cover only4 ,lift the jar only half an inch1 holding it over the table1 so that in case the lid does not hold the jar and contents will not be damaged4 ,or1 better still1 tap round the edge of the cover with a rule4 ,an imperfect seal will give a hollow sound4 ,as light injures delicately colored fruits and vegetables1 it is wise to store them in dark places1 such as cupboards1 or basement or attic shelves protected from the light4 ,black cambric tacked to the top shelf and suspended over the other shelves is a sufficient protection from light4 ,a discarded window shade can be rolled down over the shelves and easily pulled up when you desire to take a jar from the shelves4 ,canned goods are best kept at a temperature below seventy degrees ,fahrenheit1 where that is at all possible4 ,,steps ,,in ,,canning ,,soft ,,fruits ,,and ,,berries ,it might be well to enumerate the steps in berry and soft-fruit canning1 or do what we called in our schooldays review it3 #a4 ,get the canner and all its accessories ready4 #b4 ,test and wash jars and tops and put in water to sterilize4 #c4 ,test rubber rings4 #d4 ,make sirup and put in double boiler to keep hot #e4 ,prepare the product--hull1 seed1 stem4 #f4 ,place berries or fruit in strainer or colander4 #g4 ,rinse by pouring cold water over product4 #h4 ,pack from strainer into hot jar4 #i4 ,use big spoon to get a firm pack4 #aj4 ,dip rubber in hot water to cleanse it and put it in place on the jar4 #aa4 ,pour the hot sirup over the fruit at once4 #ab4 ,put top of jar on1 but not tight4 #ac4 ,ready for canner4 #ad4 ,sterilize for the necessary length of time1 according to the outfit you are using3 ,,minutes ,hot-water-bath outfit #af ,condensed-steam outfit #af ,water-seal outfit #ab ,steam pressure1 #e pounds1 outfit #aj ,pressure cooker1 #aj pounds1 outfit #e #ae4 ,remove from canner4 #af4 ,tighten cover1 except vacuum-seal jar1 which seals automatically4 #ag4 ,test joint4 #ah4 ,three or four days later1 if perfectly air-tight1 label and store in a dark place4 ,these steps are followed for strawberries1 blackberries1 blueberries1 dewberries1 huckleberries1 gooseberries1 raspberries1 and for all soft fruits1 such as cherries1 currants1 grapes and figs4 ,the other soft fruits1 such as peaches and apricots1 which have a skin1 are scalded or hot dipped for one to two minutes in boiling water or steam and are then plunged into cold water4 ,these two steps of hot-dipping and cold dipping make the removal of skins a very simple operation4 ,after the skins are removed the fruit is put into the hot jars and the process continued from ,step #h1 as with strawberries4 ,,sirups ,of course you are wondering about the sirups for the different fruits4 ,there is no set rule for making sirup4 ,it is not necessary to use sirup in canning fruits4 ,the amount of sugar used in the sirup will depend upon the individual taste4 ,in a first-class product there should be enough sirup to improve its flavor1 but not enough to make it take the place in the diet of a sweet preserve rather than a fresh fruit4 ,the sirups are made either with varying proportions of sugar and water or with the same proportions boiled different lengths of time4 ,what is known as the ,california sirup is made with three parts of sugar to two parts of water1 boiled gently to different concentrations4 ,thin ,sirup4 ,for a thin sirup take three cups of sugar and two cups of water4 ,mix sugar and heat until the sugar is dissolved4 ,this is used for all sweet fruits not too delicate in texture and color1 as apples1 cherries1 pears1 or for fruits in which more sugar will be added in preparation for the table4 ,medium ,thin ,sirup4 ,the sugar and water should be boiled about four minutes1 or until it begins to be sirupy4 ,this is used for raspberries1 peaches1 blackberries1 currants1 etc4 ,medium ,thick ,sirup4 ,boil the sugar and water until it will pile up over the edge of the spoon when it is tipped4 ,this is used for sour or acid fruits1 as plums1 gooseberries1 apricots1 sour apples1 and some of the delicately colored fruits1 as strawberries4 ,thick ,sirup4 ,the sugar and water are boiled until it will form a ball in the spoon and cannot be poured from the spoon4 ,this is used for preserves4 ,it is possible to get more1 sometimes almost twice as much1 sirup into a quart jar containing large fruits1 as apples and pears1 than into a quart jar containing small fruits1 as currants or blackberries4 ,there is a little knack worth knowing about combining the sugar and water for the sirup4 ,if the sugar is sifted into the boiling water just as fine-grained cereals are sifted into water1 there will be no scum formed4 ,this is a saving of sugar4 ,if you wish to can strawberries for the market or to win a prize at the county or state fairs1 can them as follows3 ,canned by this recipe1 strawberries will not rise to the top of the sirup4 ,use only fresh1 ripe1 firm and sound berries4 ,prepare them1 and add eight ounces of sugar and two tablespoonfuls of water to each quart of berries4 ,boil slowly for fifteen minutes in an enameled or acid-proof kettle4 ,allow the berries to cool and remain several hours or over-night in the covered kettle4 ,pack the cold berries in hot glass jars4 ,put rubbers and caps of jars in position1 not tight4 ,sterilize for the length of time given below for the type of outfit used3 ,,minutes ,water bath1 homemade or commercial #h ,water seal1 #bad degrees #f #e pounds steam pressure #e #aj pounds steam pressure4 ,do not use4 ,remove the jars1 tighten the covers1 invert the jars to cool and test the joints4 ,wrap the jars with paper to prevent bleaching4 ,,chapter ,,iii ,,hard ,,fruits ,,pineapples ,the object of canning citrus fruits is1 first1 to save the surplus and by-products2 second1 to furnish wholesome fruits at reasonable cost to more of our people2 third1 to help the producer to transform by-products into net profits4 ,almost every one likes canned pineapple1 but some housewives stopped canning this fruit because they found that when cooked in sirup it seemed to get tough and less palatable4 ,vegetable and fruit fibers are toughened when cooked with sugar for any length of time1 so in all cases where you desire to keep the product as ,nature grew it avoid this form of cooking4 ,when the product is put into the jars with a sirup and cooked in the jar you will have a product superior to the one that is cooked over the direct fire in the kettle with the sirup4 ,but pineapple slices or pieces are so hard they cannot be put directly into the jars as berries are4 ,pineapples must undergo a preliminary process to make them palatable and soft4 ,this preliminary process is known in canning as blanching4 ,after the pineapple has been prepared by paring and removing the eyes1 it can be left in slices or cut into cubes4 ,in cutting hold the pineapple at the top and use a sharp knife4 ,it is then placed in a wire basket or a piece of cheesecloth for the blanching4 ,blanching means to immerse the product in boiling water for a certain length of time to reduce its bulk and soften it4 ,pineapples are blanched for five minutes4 ,we scald peaches and apricots1 which are soft fruits2 but we blanch pineapples1 apples and quinces1 the hard fruits4 ,scalding means to immerse the product in boiling water for a very short time--just long enough to loosen the skins4 ,blanching is just a longer period of scalding4 ,when you blanch pineapples use only enough water to cover them4 ,this same blanching water can be used for making the sirup4 ,it contains much of the pineapple flavor and there is no reason for discarding it4 ,but this is absolutely the only blanching water that is ever used4 ,all other blanching water1 particularly that in which vegetables are blanched1 is full of objectionable acids that we want to get rid of1 so under no circumstances must it be used4 ,but with pineapples the object of blanching is primarily to soften the hard fiber1 so there is no objection to using the blanching water4 ,after the pineapple has been in the covered kettle of boiling water for five minutes1 it is held under cold water until cool enough to handle4 ,never let it soak in cold water1 as that will impair its delicate flavor4 ,after this it is packed into hot sterilized jars4 ,rubber rings are put on the jars1 the covers are put in place--not tight--and the jars are put in the canner4 ,pineapple is sterilized for thirty minutes in a hot-water-bath outfit2 thirty minutes in a condensed steam outfit2 twenty-five minutes in the water-seal2 twenty-five minutes in the steam pressure under five pounds of steam1 and eighteen minutes in the pressure cooker under ten pounds of pressure4 ,at the end of the sterilizing period the jars are removed1 the covers completely tightened and the joints carefully tested for leakage4 ,a thin or medium-thin sirup is best for pineapples4 ,measure the blanching water and to every two cups of it add three cups of sugar4 ,if you wish the sirup thin heat until the sugar is dissolved4 ,if medium-thin sirup is desired1 boil it about four minutes or until it begins to be sirupy4 ,,steps ,,in ,,canning ,,pineapple #a4 ,cut the pineapple into slices of desired thickness4 #b4 ,pare the slices4 ,it is easier to pare the slices than to pare the whole pineapple4 #c4 ,remove the eyes1 using pineapple scissors to facilitate the work4 #d4 ,blanch pineapple for five minutes in a small amount of boiling water1 using a wire basket or cheesecloth4 #e4 ,cold-dip the pineapple4 #f4 ,make a sirup1 using the blanching water4 ,make a thin or medium-thin sirup4 #g4 ,pack the pineapple into hot sterilized jars1 with good rubbers on them4 #h4 ,pour the sirup over the pineapple4 #i4 ,put the tops of the jars on--not tight4 #aj4 ,sterilize for #cj minutes in hot-water-bath outfit1 #cj minutes in condensed-steam outfit1 #be minutes in water-seal outfit1 #be minutes in steam pressure 7#e pounds71 #ah minutes in pressure cooker 7#aj pounds74 #aa4 ,remove from canner1 tighten covers and inspect rubber and joints4 ,,apples ,here are six ways in which canned apples may be used3 as a breakfast dish1 with cream and sugar2 baked like fresh apples2 in apple salad1 often served for lunch or supper2 as a relish with roast pork--the apples may be fried in the pork fat or the cores may be cooked with roast pork for flavoring2 and for apple dumplings1 deep apple pie and other desserts in which whole apples are desirable4 ,the sirup of canned whole apples can be used for pudding sauces or fruit drinks4 ,apples are another hard fruit which require blanching1 as it greatly improves their texture and appearance4 ,apples and some other fruits1 such as pears and quinces1 have a tendency to turn brown when allowed to stand after they are cut4 ,to prevent their discoloring the pieces may be dropped into mild salt water as they are pared and sliced4 ,let them stand for five minutes1 then wash them in clear water and pack4 ,use a thin sirup for canning apples4 ,summer apples are not firm enough to keep well when canned4 ,they cook up and lose flavor4 ,they may1 however1 be canned to be used in a short time4 ,windfall apples may be pared1 cored and sliced1 using water1 and only a small quantity of that1 instead of sirup1 and canned for pies4 ,to be able to can windfall and cull apples and thus have them for home use through the entire year is a great advantage to all farmers who grow them4 ,they can be sold on the market canned when they would not bring a cent in the fresh state4 ,the windfall and cull apples may be divided into two grades4 ,the first grade would include the whole reasonably sound fruit2 the second grade the worm-eaten1 partially decayed and injured fruit4 ,do not can any injured or decayed part nor allow apples to become overripe before canning4 ,canning ,whole ,reasonably ,firm ,apples4 ,wash the apples4 ,remove cores and blemishes4 ,place whole apples in blanching tray or blanching cloth and blanch in boiling hot water for one or two minutes4 ,remove and plunge quickly into cold water4 ,pack in large glass jars4 ,pour over the product a hot thin sirup4 ,place rubber and top in position4 ,seal partially--not tight4 ,sterilize jars twenty minutes in hot-water-bath outfit and in condensed steam1 fifteen minutes in water-seal1 ten minutes in steam-pressure outfit with five pounds of steam pressure1 five minutes in aluminum pressure-cooker outfit1 under ten pounds of steam pressure4 ,remove jars1 tighten covers1 invert to cool and test joints4 ,firm and tart apples may be cored and peeled first1 then canned by the above recipe4 ,canning ,apples for ,pie ,filling4 ,use second grade of windfalls or culls4 ,wash1 core1 pare and remove all decayed spots4 ,slice apple quickly into a basin containing slightly salted cold water--about one tablespoon of salt per gallon--to prevent discoloring4 ,pack fresh cold product in glass jars4 ,add one cupful of hot thin sirup to each quart of fruit4 ,put on the rubbers and screw on tops1 but do not seal completely4 ,sterilize twelve minutes in hot-water bath or condensed-steam outfit2 ten minutes in water-seal outfit2 six minutes under five pounds of steam pressure2 four minutes in aluminum pressure cooker4 ,remove jars1 tighten covers1 invert to cool and test joint4 ,store4 ,this filling can be used for making apple pies in the same way that fresh apples would be used1 with the exception that the sirup must be poured off and less sugar should be used4 ,since the apples have already been cooked1 only enough heat is needed to cook the crust and to warm the apples through4 ,pies may be baked in seven minutes4 ,the apple pies made with these apples are1 in the opinion of many housekeepers1 as good as those made with fresh fruit1 and they can be made in less time and are less expensive4 ,the only difference between canning apples for pies and salads or whole is that when wanted for pies the apples should be sliced immediately after placing in cold slightly salted water4 ,canning ,quartered ,apples for ,fruit ,salads4 ,select best-grade culls of firm and rather tart varieties4 ,core1 pare and quarter4 ,drop into basin containing slightly salted cold water4 ,pack these quartered pieces tightly in jars4 ,add a cup of hot thin sirup to each quart4 ,place rubber and top in position1 partially seal--not tight4 ,sterilize twelve minutes in hot-water bath and condensed-steam outfits2 ten minutes in water-seal outfit2 six minutes under five pounds of steam pressure2 four minutes in aluminum pressure cooker4 ,remove jars1 tighten covers1 invert to cool and test joints4 ,store4 ,,oranges ,canning ,whole ,oranges and ,other ,citrus ,fruits4 ,select windfall or packing-plant culls4 ,use no unsound or decayed fruit4 ,remove skin and white fiber on surface4 ,blanch fruit in boiling water one and a half minutes4 ,dip quickly in cold water4 ,pack containers full4 ,add boiling hot thin sirup4 ,place rubber and cap in position and partially seal--not tight4 ,sterilize twelve minutes in hot-water-bath and condensed-steam outfits2 eight minutes in water-seal outfit2 six minutes in steam-pressure outfit under five pounds of steam2 four minutes in aluminum pressure-cooker outfit4 ,remove jars1 tighten covers1 invert to cool and test joints4 ,wrap glass jars with paper to prevent bleaching1 and store4 ,canning ,sliced ,oranges for ,salad ,purposes4 ,the oranges may be divided into their natural sections or sliced with a knife4 ,pack jars or containers full4 ,pour over product hot thin sirup4 ,place rubber and cap in position4 ,partially seal--not tight4 ,sterilize ten minutes in hot-water-bath and condensed-steam outfits2 six minutes in water-seal outfit2 five minutes in steam-pressure outfit with five pounds of steam2 four minutes in aluminum pressure-cooker outfit under ten pounds of steam4 ,remove jars1 tighten covers1 invert to cool and test the joints4 ,wrap jars with paper to prevent bleaching1 and store4 ,,pears1 ,,quinces ,,and ,,rhubarb ,pears are prepared and canned just as the whole firm apples are1 being blanched a minute and a half1 cold-dipped and sterilized for the same length of time as apples4 ,quinces are so very hard they must be blanched like pineapples1 but for a longer time4 ,six minutes' blanching is usually sufficient for quinces4 ,the sterilizing period can be determined by looking at the chart4 ,if skins are left on rhubarb it keeps its pink color4 ,the hot dip is not necessary and may be omitted4 ,it removes some of the excessive acid in the rhubarb which makes it objectionable to some people4 ,be very careful not to hot-dip the rhubarb more than one minute1 for it gets mushy4 ,an advantage of the hot dip is that more rhubarb can be packed in a jar after it has been hot-dipped4 ,,what ,a ,,bushel ,,of ,,fruit ,,will ,,yield ,a great many women have no conception of how many jars of fruit they will get from a bushel or half bushel of produce4 ,it is wise to have a little knowledge along this line1 for it aids in planning the winter's supply of canned goods as well as at marketing time4 ,from one bushel of the various fruits you will get on the average the following3 ,,products1 #a ,,bushel ,,pint ,,jars ,,quart ,,jars ,windfall apples #cj #bj ,standard peaches #be #ah ,pears #de #cj ,plums #de #cj ,berries #ej #cj ,windfall oranges--sliced #bb #ae ,windfall oranges--whole #ce #bb ,,canning ,,without ,,sugar ,though all instructions indicate that sugar is necessary for the canning of all kinds of fruits1 it is not necessary for their proper sterilization and preservation4 ,any fruit may be successfully sterilized by simply adding boiling water instead of the hot sirup4 ,it is a well-known fact1 however1 that most fruits canned in water will not retain so well their natural flavor1 texture and color as fruit canned in sirup4 ,when the product is to be used for pies1 salads1 and so on it is not necessary to can in sirup4 ,when fruits canned in water are to be used for sauces1 the products should be sweetened before use4 ,in many instances it requires more sugar to sweeten a sauce after canning than it does when the product is canned in the hot sirup4 ,however1 during the ,world ,war we had a good chance to test the fruits which we canned without sugar1 when that commodity was scarce and1 in fact1 impossible to get in very large quantities4 ,we used our fruits just as they were and considered them very good4 ,this all goes to show that we can easily adjust ourselves to prevailing conditions4 ,in canning without the sugar sirup1 you would follow these directions3 ,cull1 stem or seed1 and clean fruit by placing in a strainer and pouring water over it until clean4 ,pack product thoroughly in glass jars until full2 use table knife or tablespoon for packing purposes4 ,pour over the fruit boiling water from kettle1 place rubbers and caps in position1 partially seal glass jars and place produce in canner4 ,if using hot-water-bath outfit sterilize from twenty to thirty minutes4 ,after sterilizing remove packs1 seal glass jars1 wrap in paper to prevent bleaching1 and store in a dry cool place4 ,when using a steam-pressure canner instead of the hot-water bath sterilize for ten minutes with five pounds of steam pressure4 ,never allow the pressure to go over ten pounds when you are canning soft fruits4 ,,when ,,to ,,can ,inexperienced canners may not know when certain fruits are in season and at their prime for canning4 ,the list below is necessarily subject to change1 as seasons vary from year to year2 but in normal years this table would hold true for the ,northern ,states4 ,apples ,september ,apricots ,august ,blackberries ,august ,cherries ,july ,currants ,july ,gooseberries ,july ,grapes ,september ,huckleberries ,july ,peaches ,august-,september ,pears ,september ,pineapple ,june ,plums ,august ,quinces ,september ,raspberries ,july ,rhubarb ,all summer ,strawberries ,may-,june ,for your canning you will need as your guide the charts on the pages which follow4 ,they are very simple and will tell you how to prepare all the various fruits1 whether or not they are to be blanched1 and if so exactly how many minutes1 and how long to cook or sterilize the products1 according to the outfit you are using4 ,,chart ,,for ,,canning ,,soft ,,fruits ,,and ,,berries ,a ,,number ,,of ,,minutes ,,to ,,blanch ,,or ,,hot-,,dip ,b ,,in ,,hot ,,water ,,bath ,,outfit ,,at #bab;,f ,c ,,in ,,condensed ,,steam ,,outfit ,d ,,in ,,water-,,seal ,,outfit #bad;,f ,e ,,in ,,steam ,,pressure #e ,,to #aj ,,pounds ,f ,,in ,,pressure ,,cooker #aj ,,pounds ,,number ,,of ,,minutes ,,to ,,sterilize ,,kind ,,of ,a ,b ,c ,d ,e ,f ,,remarks ,,fruit_/,,preparation ---------------------------------------- ---------------------------- ,,apricots3 ,to remove#a to #b #af #af #ab #aj #e ,use skins hot-dip and medium-thick cold-dip4 ,can be sirup canned with the skins4 ,pits give a good flavor ,,blackberries3 ,pick ,none #af #af #ab #aj #e ,use medium-thin over1 wash and stem sirup ,,blueberries3 ,pick ,none #af #af #ab #aj #e ,use medium-thin over1 wash and stem sirup ,,cherries3 ,wash1 ,none #af #af #ab #aj #e ,use medium-thin remove stems1 and sirup if sour2 remove pits if thin sirup if desired4 ,if pitted sweet save the juice ,,currants3 ,wash and ,none #af #af #ab #aj #e ,use medium-thin pick from stems sirup ,,cranberries3 ,wash ,none #af #af #ab #aj #e ,use medium-thin and stem sirup ,,dewberries3 ,wash ,none #af #af #ab #aj #e ,use medium-thin and stem sirup ,,figs3 ,wash and stem ,none #af #af #ab #aj #e ,figs can be hot- dipped for a minute or two if desired4 ,hot-dipping shrinks the figs so more can be packed in a jar ,,gooseberries ,wash ,none #af #af #ab #aj #e ,use and snip off stems medium-thick and blossom ends sirup ,,grapes ,wash and ,none #af #af #ab #aj #e ,use medium-thin pick from stems sirup ,,huckleberries ,wash ,none #af #af #ab #aj #e ,use medium-thin and stem sirup ,,peaches ,blanch and #a-b #af #af #ab 99#aj ,x 99,use only #e cold-dip1 then pounds remove skins4 pressure4 ,if peaches are canned under more than #e pounds of pressure they become flavorless and ,,plums ,wash2 stones #a-b #af #af #ab #aj #e ,for sweet plums may be removed if use thin or desired4 medium-thin sirup2 for sour plums use medium-thin sirup ,,raspberries pick ,none #af #af #ab #aj #e ,use medium-thin over1 wash and stem sirup ,,rhubarb ,wash1 cut #a #af #af #ab #aj #e ,be very careful into inch pieces4 not to hot-dip ,use sharp knife the rhubarb more than one minute1 for it gets mushy ,,strawberries ,pick ,none #af #af #ab #aj #e ,use over1 wash and hull medium-thick sirup ---------------------------------------- ---------------------------- ,,hard ,,fruits ---------------------------------------- ---------------------------- ,,apples ,pare1 core #a to #bj #bj #ae #aj #e ,use thin sirup and cut into halves #b or smaller pieces ,,pears ,wash1 pare or #a #bj #bj #ae #aj #e ,use thin sirup not as desired4 ,small pears may be canned whole or quartered ,,pineapple ,cut into #e #cj #cj #be #be #ah ,use thin or slices or inch medium-thin cubes4 ,the cores sirup can be removed ,,quinces ,remove #f #dj #dj #cj #be #bj ,apples1 pears skins and cores4 and quinces ,cut into convenient should be slices dropped into salt water to keep fruit from turning brown4 ,use salt in the proportion of one tablespoonful ,,windfall ,,apples ,,for to one gallon of water4 ,use thin ,,pie ,,filling ,cut ,none #ab #ab #aj #f #d ,can in water into halves ,,quartered ,,apples ,none #ab #ab #aj #f #d ,can in water ,,for ,,salad and save the sugar for other purposes ,,crab ,,apples ,pare ,none #af #af #h #e #e ,can in water or and core use thin sirup ---------------------------------------- ---------------------------- ,,citrus ,,fruits ---------------------------------------- ---------------------------- ,,oranges1 ,,whole #a #ab #ab #h #f #d ,add boiling ,remove skins and thin sirup white fiber or surface1 then blanch ,,lemons1 ,,whole #a #ab #ab #h #f #d ,add boiling ,remove skins and thin sirup white fiber or surface1 then blanch ,,grapefruit1 ,,whole #a #ab #ab #h #f #d ,add boiling ,remove skins and thin sirup white fiber or surface1 then blanch ,,orange ,,and ,,other ,none #aj #aj #f #e #d ,use thin sirup ,,citrus ,,fruits1 ,,sliced ,slice with a sharp knife ,,fruits ,,canned ,,in #cj #cj #bj #ab #aj ,,water ,,without ,,sugar ,,sirup ---------------------------------------- ---------------------------- ,,note4--,when cooking products in pint or half-pint jars deduct three or four minutes from the time given above4 ,when cooking in two-quart jars add #c or #d minutes to time4 ,the estimates given are for quart jars4 ,,chapter ,,iv ,,vegetables ,it is practical to can all vegetables1 even such difficult ones as corn1 peas and beans1 by the cold-pack method of canning without using any preservatives1 if you will follow all directions1 instructions and the time-table accurately4 ,vegetable canning is a little more complicated than fruit canning4 ,,tomatoes ,every one likes canned tomatoes4 ,in many homes more tomatoes are canned than any other product4 ,the housewife uses them for soups1 for sauces and for seasoning many meat dishes4 ,some women say3 ,i can preserve everything but tomatoes4 ,they always spoil4 ,what do ,i do wrong8 ,if the following directions are followed tomatoes will not spoil4 ,tomatoes really are the easiest vegetable to can1 because the period of sterilization is short1 and many jars may be canned in a day1 or if one is very busy a few jars may be canned daily without the expenditure of a great deal of time4 ,the best tomatoes for canning are those of moderate size1 smooth and uniformly ripe4 ,when a tomato ripens unevenly or when it is misshapen1 it is difficult to peel1 and the percentage of waste is high4 ,tomatoes should not be picked when they are green or partly ripe1 for the flavor will not be so good as when they are allowed to remain upon the vines until fully ripe4 ,care should be taken1 however1 not to allow them to become overripe before canning4 ,in no instance should a tomato with a rotten spot be canned1 even though the spot is cut out1 for the occasional spoiled jar resulting from this attempted saving will cost more than the partly spoiled tomatoes are worth4 ,if the housewife will can only uniformly ripe1 sound tomatoes1 saving the small1 uneven but sound fruit for tomato pure1 she will have a much better-looking pack and greater food value at the close of the season4 ,yellow tomatoes may be canned in the same manner as are the more common red varieties1 except that it is not necessary to remove the cores4 ,first of all1 grade for ripeness1 size and quality2 this is to insure a high-grade product4 ,we could1 of course1 can different sizes and shades together1 but uniform products are more pleasing to the eye and will sterilize much more evenly4 ,if the products are of the same ripeness and quality1 the entire pack will receive the proper degree of cooking4 ,wash the tomatoes4 ,have ready a kettle of boiling water4 ,put the tomatoes in a wire basket1 or lay them on a piece of cheesecloth or a towel1 twist the ends together to form a sack1 and let this down into the kettle4 ,it is a good plan to slip a rubber band round the neck of this sack to hold the ends in place4 ,the ends should be long enough to stand up out of the water and so avoid danger of burning the fingers when removing the product4 ,have the water boiling hard4 ,lower the tomatoes into the boiling water4 ,this is called scalding the tomatoes4 ,we scald the tomatoes to loosen the skin4 ,if the tomatoes are very ripe1 one minute scalding will be sufficient4 ,the average length of time for tomatoes1 just perfect for canning1 is one and a half minutes4 ,do not leave the tomatoes in the hot water until the skins break1 as this gives them a fuzzy appearance4 ,the scalding kettle always should be covered1 to keep in all the heat possible4 ,begin to time from the minute the product is immersed in the boiling water4 ,if you wait until the water comes back to a boil1 you will scald the product too long and have mushy tomatoes4 ,lift the tomatoes out of the hot water and plunge them immediately into cold water1 or hold them under the cold-water faucet4 ,the cold-dip makes them easier to handle1 separates the skin from the pulp1 firms the texture1 and coagulates the coloring matter so it stays near the surface1 giving them a rich1 red color4 ,then the shock due to the sudden change from hot to cold and back to hot again seems to help kill the spores4 ,do not let the product stand in the cold-dip4 ,the water becomes lukewarm1 softens the product and allows bacteria to develop4 ,take the tomato in the left hand and with a sharp knife cut out the core4 ,be careful not to cut into the fleshy portion or seed cells1 for this will scatter the seeds and pulp through the liquid1 injuring the appearance of the product4 ,cut out the core before removing the skin1 for the skin will protect the pulp and there will be less danger of breaking the tomato4 ,if the tomatoes are ripe and have been scalded properly1 the skin can be slipped off with the fingers4 ,the jars1 rubbers and tops should be ready4 ,glass jars should be hot1 so there will be no danger of breakage in setting them in the hot water1 and so they will not cool the water in the cooker below the boiling point4 ,pack the tomatoes whole1 pressing and shaking them well down together1 but not using force enough to crush them4 ,now we come to a point where tomatoes are different from most vegetables4 ,beans1 carrots1 peas1 and so on1 have hot water added to them4 ,but as a large part of the tomato is water1 no more is needed4 ,another exception where no water is needed is with the greens family4 ,so with tomatoes we add no water1 but add one teaspoonful of salt and one teaspoonful of sugar1 just for seasoning1 to every quart jar4 ,i think that tomatoes always are improved by the addition of a little sugar1 but this is not necessary and can be omitted1 as also can be the salt4 ,the salt in canning does not act as a preservative1 but as seasoning2 so if for any reason you forget the salt1 do not be alarmed4 ,your products will keep perfectly without the salt4 ,,the ,,way ,,to ,,seal ,the products are in the hot jars now4 ,the jars do not need to be full in order to keep4 ,if you were canning by the open-kettle method1 the air in the partly filled jar would not have been sterilized1 and might contain the bacteria which cause the product to ferment or mold4 ,but by the cold pack1 the air in the can is sterilized while the product is being sterilized2 and if the can is closed immediately after cooking1 a single spoonful may be canned in a two-quart jar and the product will keep indefinitely4 ,place ,rubber and ,cover on ,jar4 ,fit the rubber4 ,use good rubbers and see that they lie flat and fit close up to the can4 ,put the covers in place4 ,do ,not ,seal ,glass ,jars ,tight4 ,if using screw-top jars screw each cover down until it catches1 then turn a quarter of a round back2 or screw down with the thumb and little finger1 not using force but stopping when the cover catches4 ,if using vacuum-seal jars put the cover on and the spring in place4 ,the spring will give enough to allow the steam to escape4 ,if using glass-top jars1 with the patent wire snap1 put the cover in place1 the wire over the top and the clamp up4 ,the cover on a glass jar must not be tight while processing1 because the air will expand when heated1 and if the cover is not loose enough to allow the steam to escape1 the pressure may blow the rubber out or break the jar4 ,when canning in tin we cap and tip the cans at once4 ,the tin will bulge out1 but is strong enough to withstand the pressure1 and when the contents cool the can will come back into shape4 ,the jars are now ready for the canner4 ,tomatoes sterilized under boiling water require twenty-two minutes2 in condensed-steam cooker1 twenty-two minutes2 in water-seal1 eighteen minutes2 in steam-pressure1 with five pounds1 fifteen minutes1 and in the pressure cooker1 at ten or fifteen pounds1 ten minutes4 ,if you use the homemade outfit or any water-bath outfit be sure the water is boiling when the jars of tomatoes are lowered into the canner4 ,time lost in bringing the contents to the point of sterilization softens the tomatoes and results in inferior goods4 ,use the ordinary good sense with which you have been endowed in handling the jars and you will have no breakage4 ,at the end of the sterilizing period1 remove the jars4 ,in taking canned goods from boiling hot water1 care is needed to see that they are protected from drafts4 ,if necessary close the windows and doors while lifting the jars out1 for a sudden draft might break them4 ,examine rubbers to see that they are in place4 ,sometimes1 if the covers are screwed down too tight1 the pressure of the steam from the inside causes the rubber to bulge out4 ,simply loosen the cover a thread or two1 push the rubber back into place and then tighten4 ,in case the rubber does not seem to fit well or seems to be a poor rubber1 it should be replaced by a new one and the jar returned to the cooker for five minutes4 ,the jars should be sealed tight--covers screwed down1 clamps put in place--immediately after they are removed from the cooker4 ,invert to test the joint and cool4 ,if the seal is not perfect1 correct the fault1 and return the jar to the cooker for five minutes if hot1 ten minutes if jar is cold4 ,do not invert vacuum-seal jars4 ,these should be allowed to cool and then tested by removing the spring or clamp and lifting the jars by the cover only4 ,lift the jar only a half inch1 holding it over the table so that1 in case the lid does not hold1 the jar and contents will not be damaged4 ,or1 better still1 tap round the edge of the cover with a ruler4 ,an imperfect seal will cause a hollow sound4 ,tomato ,pure4 ,small1 misshapen1 unevenly ripened tomatoes may be converted into tomato pure4 ,the tomatoes should be washed1 run through a colander to remove skins and cores1 concentrated by cooking to about half the original volume1 and packed in the jars4 ,rubbers and tops should then be placed in position and the product sterilized for the same length of time as for canned tomatoes4 ,pure even may be kept in bottles sealed with sterilized corks and dipped several times in paraffin4 ,,how ,,other ,,vegetables ,,are ,,canned ,all other vegetables are canned exactly like tomatoes1 with two exceptions4 ,tomatoes are scalded4 ,all other vegetables are blanched4 ,we scald tomatoes to loosen the skins and to start the flow of the coloring matter1 which is later arrested or coagulated by the cold-dip4 ,blanching is scalding1 only for a longer time4 ,scalding is never for more than two minutes4 ,blanching covers from three to thirty minutes4 ,we blanch beans1 peas1 corn1 cabbage1 carrots1 beets1 turnips1 and so on1 for three to ten minutes4 ,we blanch these vegetables to eliminate any objectionable acids or bitter flavors which may be present1 and thus improve the flavor2 to reduce the bulk so we can pack closer2 to start the flow of the coloring matter2 to improve the texture of the vegetables by making them more tender1 and to improve the appearance by helping to make clear the liquid in the jar4 ,blanching is what makes for success in the cold-pack method of canning4 ,blanching is very important and must be carefully and accurately done4 ,let me repeat about blanching3 ,have the kettle of blanching water boiling vigorously1 completely immerse the product in the boiling water1 cover the kettle immediately and begin to time the product4 ,do not stand with the cover in hand and wait for the water to come back to the boil1 for1 of course1 it stopped boiling for a second when you lowered into it the cold product4 ,if you cover the kettle the water will quickly reboil4 ,do not keep wondering if it is boiling and take off the cover to see4 ,all these may seem foolish precautions1 but it is necessary to follow directions accurately4 ,and remember1 all things that are scalded or blanched must be followed immediately by a cold plunge or cold-dip4 ,the scalding or blanching is the hot-dip1 and this must be followed by the cold-dip4 ,you may be asking1 what is the point of this cold-dip8 ,it is a very logical question4 ,we cold-dip a product to harden the pulp under the skin and thus permit the removal of the skin without injury to the pulp2 to coagulate the coloring matter and make it harder to dissolve during the sterilization period and to make it easier to handle the products in packing1 and to subject the product to a sudden shock by quick change in temperature4 ,,steps ,,in ,,canning ,,vegetables ,if you will follow these steps for all vegetable canning you cannot help but be successful3 #a4 ,clean jars and test rubbers4 ,if rubbers do not return to normal shape after stretching1 do not use4 #b4 ,prepare material to be canned1 according to directions given on chart4 #c4 ,hot-dip--blanch or scald--the prepared food4 ,this process consists of immersing the prepared product in boiling water for different lengths of time1 according to the material to be canned4 ,see chart4 ,hot-dipping shrinks the product and enables one to pack more material in a jar4 #d4 ,cold-dip the material4 ,this process consists of plunging the blanched or scalded food into cold water1 which makes it more easily handled4 ,be sure the water is cold2 the colder the better4 ,take the product out immediately and let it drain4 ,don't let any food soak in the cold water4 ,from this point on1 speed is highly important4 ,the blanched vegetables which are slightly warm must not be allowed to remain out of the jars a moment longer than is necessary4 ,remove skins when required1 and as each article is pared cut it into pieces of proper size and #e4 ,pack directly into the clean1 scalded cans or jars4 ,pack as solidly as possible1 being careful not to bruise or mash soft products4 ,pack the product to within three-eighths of an inch of the top4 ,lima beans1 navy beans1 peas1 corn1 pumpkin and sweet potatoes swell1 so pack them within only one inch of the top of the jar4 #f4 ,add seasoning4 ,one teaspoonful salt to every quart jar of vegetables1 and an equal amount of sugar to tomatoes1 corn and peas if desired4 #g4 ,add boiling water to within a quarter inch of top to all vegetables1 except tomatoes and greens4 ,tomatoes contain ninety-four per cent water1 so none should be added4 ,tomato juice can be used if desired4 ,greens are canned in just the water that clings to the leaves after the cold-dip4 #h4 ,adjust rubber rings and the covers of the jars2 partially seal4 #i4 ,sterilize--see time-table on pages following4 #aj4 ,remove from canner and completely seal4 ,test for leaks4 ,cool jars as rapidly as possible1 without drafts striking them4 ,rapid cooling of the product prevents overcooking1 clarifies the liquid and preserves the shape and texture of the product4 ,,special ,,directions ,,for ,,various ,,vegetables ,greens4 ,no water is added to greens4 ,ninety percent of greens is water4 ,they are high in mineral matter and we must preserve that4 ,asparagus4 ,remove string before packing in jar4 ,can or dry tough ends for soup4 ,if asparagus is packed in jars as whole stalks1 pack with the tips up4 ,tomatoes4 ,remove skins before packing4 ,tomatoes may be canned whole or in pieces4 ,skin1 cook and strain imperfect tomatoes4 ,use this for liquid2 as #id per cent of the tomato is water1 no water is needed4 ,eggplants4 ,make slices about to of an inch thick4 ,do not add salt1 as it causes eggplants to turn dark4 ,pumpkin and squash4 ,if you do not wish to scrape out of the shells you can remove seeds1 pare and cut into small blocks of uniform size4 ,then blanch4 ,sweet corn4 ,corn expands a little in processing1 and for this reason jars should not be filled quite full4 ,corn that has reached the dough stage before being packed will have a cheesy appearance after canning4 ,corn should never be allowed to remain in the cold-dip water4 ,field corn4 ,this product is commonly known as corn-club breakfast food4 ,the corn should be selected between the milk and the dough stage4 ,wide-mouthed glass jars or tin cans should be used for canning this product4 ,avoid packing container too full1 as the product swells during the sterilization period4 ,the corn should be canned the same day it is picked from the field if possible4 ,after this product has been sterilized and cooked and stored away it will form a solid1 butter-like mass which may be cut into convenient slices for toasting1 frying and baking purposes4 ,mushrooms4 ,do not fail to blanch and cold dip4 ,after opening containers remove the mushrooms immediately and use them as quickly as possible4 ,sweet peppers4 ,place the peppers in the oven and bake them until the skins separate from the meat4 ,remove the skin4 ,pack in hot jars4 ,add #a teaspoonful of salt to a quart4 ,add boiling water4 ,lima beans4 ,lima beans can be either blanched or steamed4 ,if blanched allow #e minutes2 if in live steam allow #aj4 ,wax or string beans4 ,beans can be canned whole or cut into uniform pieces4 ,cabbage and cauliflower4 ,cabbage and cauliflower should be soaked in cold brine 7 lb4 salt to #ab quarts water7 for one hour before blanching4 ,brussels sprouts4 ,use small solid heads4 ,peas4 ,a cloudy or hazy appearance of the liquid indicates that the product was roughly handled in blanching and cold dipping1 or that broken peas were not removed before packing4 ,carrots and parsnips4 ,carrots can be packed whole1 in slices or in cross-section pieces4 ,skin of parsnips can be scraped off after blanching and cold dipping4 ,beets4 ,small beets that run #dj to a quart are the most suitable size for first-class packs4 ,well-canned beets will show a slight loss of color when removed from the canner1 but will brighten up in a few days4 ,turnips4 ,scrape skin after blanching and cold dipping4 ,corn and tomatoes4 ,add #a teaspoonful of salt to every quart of mixture4 ,mix #b parts of tomatoes with #a part corn4 ,one teaspoonful of sugar improves the flavor4 ,corn1 tomatoes and string beans4 ,use #a part of corn1 #a part of green string beans and #c parts of tomatoes4 ,add #a teaspoonful of salt and #a teaspoonful of sugar to every quart jar4 ,,charts ,,for ,,canning ,,all ,,vegetables ,,and ,,greens ,a ,,scalding ,,or ,,blanching ,,minutes ,b ,,in ,,boiling ,,water ,,or ,,homemade ,,outfit 7#bab;,f47 ,c ,,in ,,condensed ,,steam ,,outfit ,d ,,in ,,water-,,seal ,,outfit #bad;,f ,e ,,in ,,steam ,,pressure #e ,,to #aj ,,pounds ,f ,,in ,,pressure ,,cooker #aj ,,pounds ,,vegetables_/ ,,number ,,of ,,minutes ,,to ,,sterilize ,,preparation ,a ,b ,c ,d ,e ,f ---------------------------------------- ---------------------------------- ,class #a--;,greens1 ,domestic and ,wild ---------------------------------------- ---------------------------------- ,,all ,,greens--,,spinach1 ,steam in #abj #abj #ij #fj #dj1 at ,,beet ,,tops1 ,,chard1 colander or 7#b hr7 7#b hr77#a hr7 7#a hr7#aj lbs4 ,,dandelions1 ,,etc4 in steamer ,pick over2 wash in until wilted several waters4 ,takes about #ae minutes4 ---------------------------------------- --------------------------------- ,class #b --,special ,vegetables ---------------------------------------- --------------------------------- ,,asparagus ,blanch tough #ij #ij #fj #ej #be1 at ,wash1 remove woody ends #d 7#a hr77#a hr7 7#a hr7 #aj lbs4 ends2 cut to fit minutes1 tip jar2 tie in bundles4ends #b minutes4 ,,tomatoes ,select ,scald #a #bb #bb #ah #ah #aj1 at fresh1 ripe1 firm #aj lbs4 tomatoes4 ,skins will slip off after scalding and cold dipping4 ,,eggplants ,remove skin ,blanch #c #fj #fj #ej #de #cj1 at after blanching 7#a hr7 7#a hr7 #aj lbs4 and cold dipping4 ,slice crosswise and pack4 ,,pumpkin ,,and ,,squash ,blanch #e #abj #abj #ij #fj #dj1 at ,cut into sections2 7#b hr7 7#b hr77#a hr7 7#a hr7#aj lbs4 remove seeds2 scrape shells after blanching and cold dipping4 ,,corn--,,sweet #e on cob #ahj #ahj #abj #ij #fj1 at ,cut corn from cob1 7#c hr7 7#c hr7 7#b hr77#a hr7#aj lbs4 blanch immediately after and cold dip4 ,,corn--,,field #aj #ahj #ahj #abj #fj #ej1 at ,remove husk and 7#c hr7 7#c hr7 7#b hr7 7#a hr7#aj lbs4 silk4 ,cut the corn from the cob after it has been blanched and cold dipped4 ,feed the corn to a food chopper and grind to a pulp4 ,cook this product in a kettle1 add #b_/c teaspoonful sugar and #a_/c teaspoonful salt to each quart4 ,cook 7stir while cooking7 until the product has assumed a thickened or pastelike mass4 ,,mushrooms ,if small1 #e #ij #ij #hj #ej #cj1 at can them whole2 if 7#a hr77#a hr77#a-a_/c #aj lbs4 large they may be hr7 cut into sections4 ,,sweet ,,peppers ,use 44 #ij #ij #ge #fj #dj1 at either green or red 7#a hr77#a hr77#a hr7 7#a hr7#aj lbs4 peppers4 ---------------------------------------- --------------------------------- ,class #c--,pod ,vegetables and ,other ,green ,products ---------------------------------------- --------------------------------- ,,beans--,,lima #e to #aj #ahj #ahj #abj #fj #dj1 at ,shell and wash4 7#c hr7 7#c hr7 7#b hr7 7#a hr7#aj lbs4 ,,beans--,,wax ,,or ,,string #e to #aj #abj #abj #ij #fj #dj1 at ,wash and string4 7#b hr7 7#b hr77#a hr7 7#a hr7#aj lbs4 ,,cabbage ,use small #e to #aj #abj #abj #ij #fj #dj1 at solid heads of 7#b hr7 7#b hr77#a hr7 7#a hr7#aj lbs4 cabbage4 ,,cauliflower ,use #c #fj #fj #dj #cj #bj1 at flowered portion of 7#a hr7 7#a hr7 #ae lbs4 cauliflower4 ,,brussels ,,sprouts #e to #aj #abj #abj #ij #fj #dj1 at ,cut into sections 7#b hr7 7#b hr77#a hr7 7#a hr7#aj lbs4 and remove core4 ,,peas #e to #aj #ahj #ahj #abj #fj #dj1 at ,shell and wash4 ,add 7#c hr7 7#c hr7 7#b hr7 7#a hr7#aj to #a teaspoonful of #ae lbs4 salt and #a tea- spoonful of sugar toevery quart4 ---------------------------------------- --------------------------------- ,class #d--,roots and ,tuber ,vegetables ---------------------------------------- --------------------------------- ,,carrots1 ,,parsnips1 #e #ij #ij #hj #fj #dj1 at ,,salsify 7#a hr77#a hr7 7#a-a_/c 7#a hr7#aj lbs4 ,remove skin by hr7 scraping after blanching and cold dipping4 ,,beets #e #ij #ij #hj #fj #dj1 at ,to retain the color 7#a hr77#a hr7 7#a-a_/c 7#a hr7#aj lbs4 of beets leave #c or hr7 #d inches of the stem and all the root on while blanching4 ,after cold dipping1 the skin may be removed ,scrape the skin4 ,,turnips #e #ij #ij #hj #fj #dj1 at ,wash thoroughly 7#a hr77#a hr7 7#a-a_/c 7#a hr7#aj lbs4 with a vegetable hr7 brush4 ---------------------------------------- -------------------------------- ,class #e--,vegetable ,combinations ---------------------------------------- -------------------------------- ,,corn ,,and ,,tomatoes #abj #abj #abj #fj #de1 at ,prepare individual 7#b hr7 7#b hr7 7#b hr7 7#a hr7#aj lbs4 vegetables and then combine and pack4 ,,corn1 ,,tomatoes ,,and ,,string ,,beans ,corn #c ,tomatoes #a #abj #abj #abj #fj #de1 at ,string beans #e 7#b hr7 7#b hr7 7#b hr7 7#a hr7#aj lbs4 ---------------------------------------- --------------------------------- ,count from time when water begins to boil 7bubbles all over74 ,this time schedule is for both pint and quart jars4 ,add #cj minutes to time of sterilizing for #b-quart jars4 ,,chapter ,v ,,soups ,after one has learned how to can fruits and vegetables successfully1 the next thing to attempt is the canning of soups4 ,soups may be canned with or without meat4 ,we make one variety which is a pure vegetable soup4 ,we use no stock or meat1 and can it in its own juice or liquor1 thus using no water4 ,when we wish to use it we dilute it three or four times and serve it as a vegetable soup or1 more frequently1 when we have chicken bones or any meat bones on hand1 we add a can of this concentrated vegetable mixture to the bones and make a delicious stock soup4 ,i will give this recipe as ,i have given it to many friends1 all of whom have pronounced it excellent3 #a ,peck ripe tomatoes #a ,head cabbage #a ,dozen carrots #a ,white turnip #c ,pounds string beans #a ,pound okra #c ,red peppers #a ,peck spinach #b ,pounds asparagus #f ,small beets #f ,ears sweet corn ,scald the tomatoes by placing them in a wire basket and plunging them into boiling water for one and a half minutes4 ,cold-dip them immediately4 ,after removing the core and stem end of the tomato1 the skin slips right off4 ,save all the tomato juice4 ,cut the tomatoes into quarters4 ,put into a large pail or bucket with the juice4 ,blanch the cabbage1 carrots1 turnip1 string beans1 okra and sweet red peppers five minutes4 ,cold-dip4 ,of course you blanch and cold-dip each product separately4 ,cut each vegetable after it is blanched and cold-dipped into small cubes and add to the tomatoes4 ,spinach must be carefully washed to remove all grit and sand4 ,all greens must be washed through several waters to cleanse them thoroughly4 ,instead of blanching the spinach in a kettle of boiling water1 as we do the other vegetables1 we steam it by placing it in a colander over boiling water or in a regulation steamer with tightly fitting cover1 such as is used for steaming suet puddings and brown bread4 ,if you can with a steam-pressure canner or a pressure cooker1 then steam the spinach there4 ,if we boiled the spinach for fifteen or twenty minutes we would lose a quantity of the mineral salts1 the very thing we aim to get into our systems when we eat spinach1 dandelion greens1 ,swiss chard and other greens4 ,after the blanching or steaming comes the cold dip4 ,there is something about blanching asparagus1 either for soups or when canned alone1 that is worth knowing4 ,instead of blanching the whole stalk of asparagus for the same length of time1 we use a little discretion1 giving the tougher1 harder ends a full four minutes' blanching1 but allowing the tender tip ends only two minutes4 ,you are possibly wondering how that is done4 ,tie the asparagus stalks in bunches and put the bunches with all the tips standing one way on a piece of cheesecloth4 ,tie the cloth or snap rubber bands round it1 and then stand the asparagus in boiling water in an upright position for two minutes2 next lay the asparagus lengthwise in the blanching water for another two minutes1 and you have accomplished your purpose4 ,you have given the tougher parts two minutes' more blanching than the tender parts4 ,use a deep enough kettle so the asparagus will be completely covered when laid lengthwise4 ,after the blanching1 cold-dip the asparagus4 ,wash the beets4 ,leave two inches of the top and all the tail on the beets while blanching4 ,blanch for five minutes1 then cold-dip4 ,next scrape off the skin1 top and tail4 ,the tops can be put right into the soup too4 ,any surplus tops can be steamed with the spinach and can be treated similarly4 ,blanch corn on the cob five minutes4 ,cold-dip4 ,cut the corn from the cob1 cutting from tip to butt end4 ,add the corn to the other vegetables4 ,add no water4 ,pack the mixed vegetables into clean glass jars2 add one level teaspoonful of salt to every jar2 partially seal2 cook one hour and a half in wash-boiler or other homemade outfit4 ,at the end of that period remove jars from canner1 seal tight1 and the work is done4 ,of course you are interested in the cost of this soup4 ,most of the ingredients came right from our garden4 ,we had to buy the okra and the red peppers1 but ,i figured everything just as if ,i had to buy it from the market2 and on this basis1 the cost of our soup would have been only seven and a half cents a can4 ,we canned it in tin1 using size ,number ,two1 which is the same as pint size in glass jars4 ,another vegetable soup without stock1 dried beans and peas being used1 is made as follows3 ,soak six pounds of ,lima beans and four pounds of dry peas over night4 ,boil each thirty minutes4 ,blanch sixteen pounds of carrots1 six pounds of cabbage1 three pounds of celery1 six pounds of turnips1 four pounds of okra1 one pound of onions1 and four pounds of parsley for three minutes and dip in cold water quickly4 ,prepare the vegetables and chop into small cubes4 ,chop the onions and celery extra fine4 ,mix all of them thoroughly and season to taste4 ,pack in glass jars or tin cans4 ,fill with boiling water4 ,partially seal glass jars4 ,cap and tip tin cans4 ,process ninety minutes if using hot-water-bath outfit or condensed-steam outfit2 sixty minutes if using water-seal outfit or five-pound steam-pressure outfit2 forty-five minutes if using pressure cooker4 ,in many homes cream of tomato soup is the favorite4 ,to make this soup the housewife uses a tomato pulp and combines it with milk and seasonings4 ,you can can a large number of jars of this pulp and have it ready for the cream soup4 ,to make and can this pulp follow these directions3 ,tomato ,pulp4 ,place the tomatoes in a wire basket or piece of cheesecloth and plunge into boiling water for one and a half minutes4 ,plunge into cold water4 ,remove the skins and cores4 ,place the tomatoes in a kettle and boil thirty minutes4 ,pass the tomato pulp through a sieve4 ,pack in glass jars while hot and add a level teaspoonful of salt per quart4 ,partially seal glass jars4 ,sterilize twenty minutes if using hot-water-bath outfit or condensed-steam outfit2 eighteen minutes if using water-seal1 or five-pound steam-pressure outfit2 fifteen minutes if using pressure-cooker outfit4 ,soup ,stock4 ,to make the soup stock which is the foundation of all the stock soups1 use this recipe3 ,secure twenty-five pounds of beef hocks1 joints and bones containing marrow4 ,strip off the fat and meat and crack bones with hatchet or cleaver4 ,put the broken bones in a thin cloth sack and place this in a large kettle containing five gallons of cold water4 ,simmer--do not boil--for six or seven hours4 ,do not salt while simmering4 ,skim off all fat4 ,this should make about five gallons of stock4 ,pack hot in glass jars1 bottles or enameled or lacquered tin cans4 ,partially seal glass jars4 ,cap and tip tin cans4 ,sterilize forty minutes if using hot-water-bath outfit or condensed-steam outfit2 thirty minutes if using water-seal or five-pound steam-pressure outfit2 twenty-five minutes if using pressure-cooker outfit4 ,soups made with soup stock are many and varied4 ,one can utilize the things at hand and change the distinctive flavor from year to year4 ,i will give you a few good specimen recipes which if followed will give good results3 ,vegetable ,soup4 ,soak a quarter pound dried ,lima beans and one pound unpolished rice for twelve hours4 ,cook a half pound pearl barley for two hours4 ,blanch one pound carrots1 one pound onions1 one medium-size potato and one red pepper for three minutes and cold-dip4 ,prepare the vegetables and cut into small cubes4 ,mix thoroughly ,lima beans1 rice1 barley1 carrots1 onions1 potato and red pepper4 ,fill glass jars or the enameled tin cans three-fourths full of the above mixture of vegetables and cereals4 ,make a smooth paste of a half pound of wheat flour and blend in five gallons soup stock4 ,boil three minutes and add four ounces salt4 ,pour this stock over vegetables and fill cans4 ,partially seal glass jars4 ,cap and tip tin cans4 ,sterilize ninety minutes if using hot-water-bath outfit or condensed-steam outfit2 seventy-five minutes if using a water-seal or five-pound steam-pressure outfit2 forty-five minutes if using pressure-cooker outfit4 ,cream of ,pea ,soup4 ,soak eight pounds of dried peas over night4 ,cook until soft4 ,mash fine4 ,add the mashed peas to five gallons of soup stock and bring to boil4 ,pass the boiling liquid through a fine sieve4 ,make a smooth paste of a half pound flour and add paste1 ten ounces of sugar and three ounces of salt to the soup stock4 ,cook until soup begins to thicken4 ,pack in glass jars or tin cans4 ,partially seal glass jars4 ,cap and tip tin cans4 ,process ninety minutes if using hot-water-bath outfit or condensed-steam outfit2 eighty minutes if using water-seal outfit2 seventy minutes if using five-pound steam-pressure outfit2 forty-five minutes if using pressure-cooker outfit4 ,cream of ,potato ,soup4 ,boil one and a half pounds of potatoes1 sliced thin1 and five gallons of soup stock for ten minutes4 ,add three ounces of salt1 a quarter teaspoonful of pepper and a half pound of butter and boil slowly for five minutes4 ,make three tablespoonfuls of flour into smooth paste and add to the above4 ,cook three minutes and pack in glass jars or tin cans while hot4 ,partially seal glass jars4 ,cap and tip tin cans4 ,sterilize ninety minutes if using a hot-water-bath outfit or condensed-steam outfit2 seventy-five minutes if using a water-seal outfit2 sixty-five minutes if using a five-pound steam-pressure outfit2 forty-five minutes if using a pressure-cooker outfit4 ,bean ,soup4 ,soak three pounds of dried beans twelve hours in cold water4 ,cut two pounds of ham into quarter-inch cubes and place in a small sack4 ,place beans1 ham and four gallons of water in kettle and boil slowly until the beans are very soft4 ,remove the ham and beans from the liquor and mash the beans fine4 ,return ham and mashed beans to the liquor1 add five gallons of soup stock and seasoning1 and bring to boil4 ,pack into jars or cans while hot4 ,partially seal jars4 ,cap and tip tin cans4 ,process two hours if using hot-water-bath or condensed-steam outfit2 ninety minutes if using water-seal outfit2 seventy-five minutes if using five-pound steam-pressure outfit2 sixty minutes if using pressure cooker4 ,okra ,soup4 ,slice eight pounds okra into thin slices the round way4 ,blanch ten minutes and cold-dip4 ,boil one and a half pounds rice for twenty-five minutes4 ,mix okra and rice and fill cans or jars half full4 ,to five gallons soup stock add five ounces salt1 a quarter teaspoonful of coriander seed and a quarter teaspoonful of powdered cloves1 and bring to boil4 ,fill remaining portion of jars or cans4 ,partially seal glass jars4 ,cap and tip tin cans4 ,process two hours if using hot-water-bath outfit or condensed-steam outfit2 ninety minutes if using water-seal outfit2 seventy-five minutes if using five-pound steam-pressure outfit2 sixty minutes if using pressure-cooker outfit4 ,chicken-,soup ,stock4 ,place thirty pounds chicken in ten gallons of cold water and simmer for five hours4 ,remove meat and bones1 then strain4 ,add sufficient water to make ten gallons of stock4 ,fill glass jars or tin cans with hot stock4 ,partially seal glass jars4 ,cap and tip tin cans4 ,this stock is used to make soup where the term chicken-soup stock is used4 ,process ninety minutes if using hot-water-bath outfit or condensed-steam outfit2 seventy-five minutes if using water-seal outfit2 sixty minutes if using five-pound steam-pressure outfit2 forty-five minutes if using pressure-cooker outfit4 ,chicken ,broth ,with ,rice4 ,for each gallon of soup stock use twelve ounces of rice4 ,boil rice thirty minutes4 ,fill jars or tin cans two-thirds full of rice and the remainder with soup stock4 ,partially seal glass jars4 ,cap and tip tin cans4 ,process ninety minutes if using hot-water-bath outfit or condensed-steam outfit2 seventy-five minutes if using water-seal outfit2 sixty minutes if using five-pound steam-pressure outfit2 forty-five minutes if using pressure-cooker outfit4 ,chicken ,gumbo4 ,cut two pounds ham into small cubes and boil thirty minutes4 ,mince three pounds chicken and chop half a pound of onions fine4 ,make a smooth paste of a half pound flour4 ,add above to five gallons of chicken-soup stock4 ,then add a half pound butter and a quarter pound salt and boil ten minutes4 ,next add three ounces powdered okra mixed with one pint water4 ,pack into glass jars or tin cans while hot4 ,partially seal glass jars4 ,cap and tip tin cans4 ,process ninety minutes if using hot-water-bath outfit or condensed-steam outfit2 seventy-five minutes if using water-seal outfit2 sixty minutes if using five-pound steam-pressure outfit2 forty-five minutes if using pressure-cooker outfit4 ,,tomato ,,acid ,,checks ,,bacteria ,some women who have canned soup tell me it spoiled or tasted sourish and smelled sourish too4 ,this is what we call flat sour4 ,it may happen to any vegetable you can1 as well as to the soups4 ,flat sour affects peas1 beans1 asparagus and corn more than other vegetables4 ,if the vegetables have been picked for some time and the bacteria have had a chance to work1 and you are not exceedingly careful about your canning1 you may develop flat sour in the soup4 ,if you let one little spore of this bacteria survive all is lost4 ,its moist growing place is favorable to development1 particularly if not much acid is present4 ,one little spore left in a jar will multiply in twenty hours to some twenty millions of bacteria4 ,this twenty million can stand on the point of a needle1 so a can could acquire quite a large population in a short time4 ,bacteria do not like acids1 so it is always a good idea to have tomatoes in your soup mixture1 and get the tomatoes into the stone crock early in the game4 ,the tomato acid will safeguard the other vegetables which lack acid4 ,if you are careless about the blanching and cold-dipping--that is1 not doing these full time--if you work too slowly in getting the products into jars and then let the full jars stand in the warm atmosphere1 you are pretty sure to develop flat sour4 ,place each jar in the canner as it is packed4 ,the first jars in will not be affected by the extra cooking4 ,have the water just below the boiling point as you put in each jar4 ,when you have the canner full bring the water to the boiling point as quickly as possible and begin to count cooking or sterilizing time from the moment it does boil4 ,some women make the mistake at the end of the cooking period of letting the jars remain in the boiling water1 standing on the false bottom of the canner until they are cool enough to handle with no danger of burning the hands4 ,this slow method of cooling not only tends to create flat sour1 but it is apt to result in cloudy-looking jars and in mushy vegetables4 ,for this reason you should have in your equipment a lifter with which you can lift out the hot jars without the hands touching them4 ,if you use a rack with wire handles this answers the same purpose4 ,this flat sour1 which is not at all dangerous from the standpoint of health1 must not be confused with the botulinus bacteria1 which is an entirely different thing4 ,flat sour1 perfectly harmless1 appears often with inexperienced canners4 ,botulinus1 harmful1 appears rarely4 ,you need not be at all alarmed about eating either flat sour or botulinus1 because the odor from spoiled goods is so distasteful--it really resembles rancid cheese--that you would never get a spoon of it to your mouth4 ,if you are debating whether this jar or that jar of soup or vegetables is spoiled1 do not taste the contents of the jar4 ,smell it4 ,tasting might poison you if you happened on the botulinus bacteria1 which is so rare it need alarm no one2 whereas smelling is perfectly safe4 ,,time-,,table ,,for ,,soups ,,gray ,,soup ,,without ,,stock ,,number ,,of ,,ingredients ,,minutes ,,other ,,preparation ,,to ,,blanch #a ,peck ripe tomatoes ,scald #a ,remove core and stem end4 #a ,head cabbage #e #a ,dozen carrots #e #a ,white turnip #e ,cut into cubes after blanching #b ,pounds string beans #e #a ,pound okra #e #c ,red peppers #e #a ,peck spinach ,steam #ae minutes or until thoroughly wilted4 #b ,pounds asparagus #d ,cut into small pieces after blanching4 #f ,small beets #e ,cut into slices after blanching4 #f ,ears sweet corn #e ,cut from cob after blanching4 ,salt ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #ij4 ,in condensed steam outfit1 #ij4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #fj4 ,in steam-pressure outfit1 #e pounds1 #fj4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #de4 ,,vegetable ,,soup ,,without ,,stock1 ,,using ,,dry ,,legumes #f ,pounds dried ,lima beans ,soak over night1 then boil #d ,pounds dried peas for one half hour4 #af ,pounds carrots #c #f ,pounds cabbage #c ,cut into small cubes after #c ,pounds celery #c blanching4 #f ,pounds turnips #c #d ,pounds okra #c ,cut into slices after blanching4 #a ,pound onions #c ,chop fine after blanching4 #d ,pounds parsley #c ,cut into pieces after blanching4 ,salt ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #ij4 ,in condensed steam outfit1 #ij4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #fj4 ,in steam-pressure outfit1 #e pounds1 #fj4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #de4 ,,soup ,,stock 7,foundation of ,all ,stock ,soups7 ,,number ,,of ,,ingredients ,,minutes ,,other ,,preparation ,,to ,,blanch #be ,pounds beef hocks1 joints and bones ,simmer for #f or #g hours4 #e ,gallons water ,should make #e ,gallons stock4 ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #dj4 ,in condensed steam outfit1 #dj4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #cj4 ,in steam-pressure outfit1 #e pounds1 #cj4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #be4 ,,vegetable ,,soup ,,with ,,stock ,pounds dried ,lima beans ,soak #ab hours4 #a ,pound rice ,soak #ab hours4 ,pound pearl barley ,cook #b hours4 #a ,pounds carrots #c #a ,pounds onions #c ,cut into small cubes after #a ,potato #c blanching4 #a ,red ,pepper #c ,pound flour ,make paste of flour and soup stock4 #e ,gallons soup stock ,boil #c minutes and add salt #d ,ounces salt ,pour over vegetables and fill cans4 ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #ij4 ,in condensed steam outfit1 #ij4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #ge4 ,in steam-pressure outfit1 #e pounds1 #ge4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #de4 ,,cream ,,of ,,pea ,,soup #h ,pounds dried peas ,soak over-night and cook until soft4 ,mash peas fine4 #e ,gallons soup stock ,add stock and boil4 ,put through sieve4 ,pound flour ,make paste of flour1 sugar and salt #aj ,ounces sugar and add to stock4 ,cook until thick4 #c ,ounces salt ,can4 ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #ij4 ,in condensed steam outfit1 #ij4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #hj4 ,in steam-pressure outfit1 #e pounds1 #gj4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #de4 ,,cream ,,of ,,potato ,,soup ,,number ,,of ,,ingredients ,,minutes ,,other ,,preparation ,,to ,,blanch #a ,pounds potatoes ,boil potatoes and stock sliced thin #aj minutes4 ,add salt1 #e ,gallons soup stock pepper1 butter and boil #c ,ounces salt #e minutes4 ,make flour ,teaspoonful pepper into paste and add4 ,pound butter ,cook #c minutes and can4 #c ,tablespoonfuls flour ,boil potatoes and stock ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #ij4 ,in condensed steam outfit1 #ij4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #ge4 ,in steam-pressure outfit1 #e pounds1 #fe4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #de4 ,,bean ,,soup #c ,pounds dried beans ,soak #ab hours4 #b ,pounds ham ,cut ham into inch cubes4 #d ,gallons water ,boil beans1 ham and water #e ,gallons soup stock until beans are soft4 ,salt ,mash beans fine4 ,add stock and salt4 ,can4 ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #abj4 ,in condensed steam outfit1 #abj4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #ij4 ,in steam-pressure outfit1 #e pounds1 #ge4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #fj4 ,,chicken ,,soup ,,stock 7,foundation of ,all ,chicken ,soups7 #cj ,pounds chicken #aj ,gallons cold water4 ,should make #aj gallons ,simmer #e hours4 ,can4 stock when finished ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #ij4 ,in condensed steam outfit1 #ij4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #ge4 ,in steam-pressure outfit1 #e pounds1 #fj4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #de4 ,,chicken ,,gumbo #b ,pounds ham ,cut ham into small cubes and boil #cj minutes4 #c ,pounds chicken ,mince chicken4 ,pound onions ,chop onions4 ,pound flour ,make paste of flour4 #e ,gallons chicken soup stock ,add all this to soup stock4 ,pound butter ,pound salt ,add butter and salt4 ,boil #c ,ounces powdered okra #aj minutes4 ,then add mixed with pint of okra mixed with water4 water ,can4 ,,number ,,of ,,minutes ,,to ,,sterilize ,in boiling water or homemade outfit1 #bab degrees ,fahrenheit1 #ij4 ,in condensed steam outfit1 #ij4 ,in water-seal outfit1 #bad degrees ,fahrenheit1 #ge4 ,in steam-pressure outfit1 #e pounds1 #fj4 ,in pressure-cooker outfit1 #aj to #ae pounds1 #de4 ,,chapter ,,vi ,,jellies1 ,,jams1 ,,preserves1 ,,marmalades1 ,,fruit ,,juices ,,and ,,sirups ,for jelly making select firm1 slightly underripe fruit that is fairly acid and contains a large amount of pectin4 ,fruit that is just a little underripe contains more pectin than the mature or overripe fruits4 ,pectin is the substance that makes jelly harden4 ,this fundamental jelly-making quality does not exist in all fruits4 ,such fruits as currants1 crab apples and grapes contain much pectin and are1 therefore1 considered excellent jelly-making fruits4 ,the white inner skin of grapefruit is also a prolific source of pectin1 but as it has a bitter taste we seldom use it for jellies1 though we find it valuable in making orange1 grapefruit and other marmalades4 ,rhubarb1 strawberries and cherries all lack pectin1 but can be made into good jellies if we add the white skins of oranges and lemons to them while cooking4 ,so the very first thing we must know about jelly making is whether or not a fruit contains pectin4 ,there will be no tears shed over jelly that will not jell if all young housewives will learn the simple test for pectin2 to find out whether a juice contains pectin or not is a very easy matter4 ,take one tablespoonful of grain alcohol--#ij to #ie per cent4--and add to it one tablespoonful of cooked juice that has been cooled4 ,the effect of the alcohol is to bring together the pectin in a jelly-like mass4 ,if a large quantity of pectin is present it will appear in one mass or clot which may be gathered up on a spoon4 ,you will notice ,i said cooked juice4 ,it is peculiar that this pectin frequently is not found in the juices of raw fruits1 though it is very plentiful in the cooked juices4 ,therefore the test must be made with cooked juice4 ,there is little pectin in the juice of raw apples1 raw quince1 raw grapes1 and yet the cooked juices are full of pectin4 ,this test not only indicates the amount of pectin present1 but it also gives some idea of the proper proportions of sugar to juice4 ,if three-fourths or more of the juice forms a gelatinous mass or clot this indicates that you should use three-fourths as much sugar as juice4 ,if the pectin is slightly gelatinous or is less than three-fourths of the whole volume of juice1 use less sugar4 ,if the pectin is less than one-half add some form of pectin to make the jelly1 or can the juice for use as a beverage1 for flavoring ice cream or some form of cooking4 ,by employing this test1 sugar can often be reduced1 and thus the jelly texture will be fine1 less rubbery and the flavor will be better4 ,after the fruit has been selected and prepared as usual by washing1 stemming1 and so forth1 it is ready to be heated in an acid-proof kettle4 ,with juicy fruits use just enough water to prevent burning--about one cup of water to every four or five quarts of fruit4 ,the juicy fruits are currants1 raspberries1 and so forth4 ,with less juicy fruits1 as apples or quinces1 use enough water to cover1 or follow the rule1 half as much water as fruit4 ,use the cores1 skins and seeds2 these improve the flavor and color of the jelly4 ,berries can be mashed4 ,heat the fruit slowly in a covered kettle1 stirring once in a while to obtain an even cooking4 ,when the simmering point is reached1 crush the fruit with a well-soaked wooden masher4 ,when the fruit is tender or has a transparent appearance1 it is ready to strain4 ,the jelly bag must be of closely woven material2 one with a large mouth is advisable4 ,if cheesecloth is used double it and tie opposite corners together4 ,when a very clear jelly is desired use a flannel or felt bag for straining the juice4 ,what drips into the dish or pan is called ,extraction ,one4 ,when this ,extraction ,one is fairly drained out1 which takes about thirty minutes1 do not squeeze the pulp for a second grade jelly as so many housewives do2 instead1 make another juice extraction4 ,to do this1 empty the contents or pulp in the bag into the preserving kettle1 cover with water1 and stir until thoroughly mixed2 then cover1 bring slowly to a boil as before and drain again4 ,the juice that drips out is called ,extraction ,two4 ,the pectin-alcohol test can be used here again to find out whether there is much or little or no pectin left4 ,if much pectin is present1 you can repeat the operation and get ,extraction ,three4 ,three extractions usually exhaust the pectin1 but sometimes you can get as many as five extractions4 ,you may say1 ,why bother with extractions--why not squeeze the juice and be done with it8 ,you will get clearer1 better-flavored and more glasses of jelly if you will make the extractions than if you squeeze the jelly bag4 ,i always make the jelly from ,extraction ,one by itself1 but usually combine ,extraction ,two and ,three4 ,the next step in jelly making is vitally important--that is1 how much sugar to use to a given amount of fruit juice4 ,this is where many housewives fall down on jelly making4 ,they use the same proportion of sugar to all juices4 ,to make jelly that does not crystallize the right proportion of sugar must be added to the juice4 ,to make jelly that is not tough or unpleasantly sour1 the right proportion of sugar and juice must be used4 ,currants and unripe or partly ripened grapes are so rich in pectin that they require equal amounts of sugar and juice--that is1 to every cup of extracted currant and grape juice we add one cup of sugar4 ,red raspberries and blackberries require three-fourths of a cup of sugar to every cup of juice4 ,all fruits which require much water in the cooking take three-fourths of a cup of sugar to every cup of juice4 ,crab apples and cranberries are examples4 ,it is harder to make jellies from the fruits to which a large amount of water is added than from the juicy fruits4 ,i am frequently asked1 ,when should you add the sugar to the fruit juice in jelly making8 ,do you add it at the beginning of the boiling1 in the middle of the process1 or at the end1 and should the sugar be hot when added to the juice8 ,it is better to add the sugar in the middle of the jelly-making process than at the beginning or the end4 ,skim the juice well before adding the sugar1 so as to lose as little sugar as possible4 ,if the sugar is hot when added it will not cool the juice1 and thus the cooking time will be shortened4 ,to heat the sugar put it in a granite dish1 place in the oven1 leaving the oven door ajar1 and stir occasionally4 ,be careful not to scorch it4 ,after the juice is put on1 the jelly making should be done as quickly as possible4 ,no simmering should be allowed and no violent boiling4 ,a steady boiling1 for as few minutes as possible1 will produce good results4 ,currant1 blueberry and grape jelly usually can be made in from eight to ten minutes4 ,the hot sugar is added at the end of four or five minutes4 ,raspberry1 blackberry and apple jelly take from twenty to thirty minutes4 ,the sugar is added at the end of ten or fifteen minutes4 ,the jellying point is hard to determine4 ,if you have a cooking thermometer or candy thermometer always use it when making jelly4 ,it is the one sure1 reliable test4 ,the temperature for jellies is #bba degrees ,fahrenheit4 ,if you want a very soft jelly1 boil it #bbj degrees4 ,if you want to use it immediately1 then boil it to #bbb degrees4 ,if you do not have a thermometer the next best test is to pour the boiling sirup from the side of a clean1 hot spoon1 held horizontally4 ,if the sirup is done two drops will break simultaneously from the side of the spoon4 ,another test is to take a little jelly on a cold plate and draw a path through it with the point of a spoon2 if the path stays and the juice does not run together1 the jellying point has been reached4 ,when the jellying point has been reached1 remove the kettle from the fire1 skim the jelly and pour immediately into hot1 sterilized glasses1 which have been set on a cloth wrung out of hot water to prevent breaking4 ,fill the glasses not quite full4 ,never attempt to make more than six to eight glasses of jelly at one time4 ,if new at the game make only four1 because there is danger of the juice jellying in the kettle before it can be removed4 ,when the jellies are well set cover them with hot1 not merely melted1 paraffin4 ,the paraffin if hot will kill any germs that may fall on the surface of the jelly4 ,then cover with the clean tin or aluminum covers and store the jelly in a dry1 cool place after proper labeling4 ,,steps ,,in ,,jelly ,,making #a4 ,select firm1 slightly underripe fruit that is fairly acid and contains a large amount of pectin4 #b4 ,prepare fruit as usual by washing1 stemming1 and so forth4 #c4 ,heat slowly in acid-proof kettle until fruit is tender4 ,mash berries before beginning to cook them4 ,a little water may be added if necessary to keep from burning4 ,cut hard fruits into small pieces2 add half as much water as fruit4 #d4 ,pour into dampened bag4 #e4 ,drain through closely woven bag4 #f4 ,make alcohol test for pectin to determine minimum amount of sugar to use1 also the character of the fruit4 ,the amount of pectin1 the fundamental jelly-making property1 varies in different fruits4 ,to make the pectin test add to one tablespoonful of cold cooked fruit juice one tablespoonful of grain alcohol4 ,shake gently4 ,allow to stand one-half hour4 ,if three-fourths or more of the juice forms a lump add three-fourths as much sugar as juice in making jelly4 ,if the precipitate--pectin--is not held together in a lump or is less than three-fourths of the whole volume of juice1 add less sugar in proportion to juice4 ,if less than one-half forms a lump1 add pectin to make the jelly1 or can the juice for use as a beverage1 flavoring1 and so forth4 #g4 ,if fruit juice meets jelly-making test put on to cook4 #h4 ,add required amount of sugar after juice begins to boil or midway in the process4 #i4 ,stir until sugar is dissolved4 #aj4 ,cook rapidly1 but not hard4 #aa4 ,test to determine when jelly stage is reached by dipping a clean spoon into boiling juice4 ,remove and allow juice to drip from it4 ,if done1 two drops will break simultaneously from side of spoon4 ,some prefer to wait until mass sheets off from side of spoon4 ,better still1 use thermometer4 #ab4 ,remove from fire and skim4 #ac4 ,pour immediately into hot1 sterilized glasses4 #ad4 ,when cool add hot melted paraffin4 ,melt the paraffin in a little coffeepot or pitcher with spout1 so it will pour easily4 #ae4 ,cover1 label and store4 ,no time can be given for jelly making1 for several things enter into consideration3 ,the proportion of pectin in the juice1 the amount of water used in cooking the fruit and the proportion of sugar to juice2 the more sugar used1 the less time needed4 ,,jams ,,and ,,butters ,jams and butters are not so difficult to make as jellies4 #a4 ,carefully wash berries and fruits4 #b4 ,weigh the fruit on standard scales or1 if scales are not convenient1 use measuring cup4 #c4 ,mash berries4 ,cut large fruits into several pieces4 #d4 ,add enough water to prevent sticking4 #e4 ,stir to keep from burning4 #f4 ,cook gently until the mass begins to thicken4 #g4 ,measure sugar1 using three-fourths part of sugar to one part fruit4 ,that is1 for every pound of fruit use three-fourths of a pound of sugar1 or to every cup of fruit use three-fourths of a cup of sugar4 #h4 ,continue cooking1 allowing the jam to simmer gently4 #i4 ,cook the mixture until the desired consistency is reached4 ,when a little of the jam falls in heavy drops from the spoon1 it is thick enough4 #aj4 ,a small amount of mixed ground spices1 vinegar or crystallized ginger can be added if desired4 #aa4 ,pour into hot1 sterilized glasses to within one-half inch of the top4 #ab4 ,allow to cool1 seal with paraffin1 cover1 label and store4 ,fruit butters are always softer than jam4 ,marmalades are made much as are jams4 ,the rind is usually used in lemon1 orange and grapefruit marmalades4 ,conserves consist of a combination of several fruits4 ,nuts and raisins are often added to conserves4 ,preserves are thick mixtures containing sugar equal to at least three-fourths of the weight of the fruit4 ,if you wish to eliminate the necessity of using paraffin or other wax tops for jellies1 jams and preserves1 you can use the cold-pack method of canning4 ,you may have containers with screw or bail tops which you wish to use in this way4 ,the following is one recipe showing how to proceed4 ,cherry ,preserves4 ,place one gallon of water in a kettle and add ten pounds of pitted cherries4 ,boil slowly for eighteen minutes4 ,add twelve pounds of granulated sugar and cook until product is boiling at a temperature of #bai degrees4 ,cool quickly in shallow pans4 ,pack into glass jars4 ,put rubber and cap in position1 not tight4 ,cap and tip if using enameled tin cans4 ,if using a hot-water-bath outfit1 sterilize twenty minutes2 if using a water-seal outfit1 a five-pound steam-pressure outfit or a pressure-cooker outfit1 sterilize fifteen minutes4 ,remove jars4 ,tighten covers4 ,invert to cool and test the joints4 ,wrap jars with paper to prevent bleaching and store4 ,when using pressure-cooker outfits on preserves1 keep the valve open during period of sterilization4 ,fruit ,juices4 ,fruit juices furnish a healthful and delicious drink and are readily canned at home4 ,grapes1 raspberries and other small fruits may be crushed in a fruit press or put in a cloth sack1 heated for thirty minutes1 or until the juice runs freely1 and allowed to drip4 ,strain through two thicknesses of cotton flannel to remove the sediment1 sweeten slightly1 bottle1 close by filling the neck of the bottle with a thick pad of sterilized cotton1 heat to #afj degrees1 or until air bubbles begin to form on the bottom of the cooker1 and keep at this temperature one hour and a half to two hours2 or heat to #bjj degrees1 or until the bubbles begin to rise to the top of the water1 and hold at this temperature for thirty minutes4 ,the hot water comes up to the neck of the bottle4 ,cork without removing the cotton4 ,if canned in jars close the jar partly1 and seal tight after cooking4 ,fruit juices should never be heated above #bjj degrees1 as a higher temperature injures the flavor4 ,strawberry ,preserves4 #a4 ,add thirty-five ounces of sugar to one-half pint of water2 bring to a boil and skim4 ,with this amount of sirup the berries can be packed attractively without floating and no sirup will be left over4 ,to this amount of sirup add exactly two and three-fourths pounds of washed1 capped and stemmed strawberries4 ,boil the fruit until it registers #bbb degrees ,fahrenheit on a candy or chemical thermometer4 ,if no thermometer is available boil until the sirup is very heavy--about as thick as molasses4 ,remove the scum4 ,fill the sterilized jars full of hot berries4 ,pour in enough of the hot sirup to fill the jar1 leaving as little air space as possible4 ,put sterilized rings and caps on at once1 but do not fasten tightly4 ,stand the sealed jars in tepid water up to their necks if possible4 ,bring this water to a boil4 ,let pint jars stay in the boiling water for at least fifteen minutes and quart jars at least twenty-five minutes2 then close caps tightly at once4 ,at the conclusion of the operation1 stand each jar for a moment on its cap to make sure that the seal is absolutely tight4 ,recipe ,number #b4 ,the following method is preferred by some because it leaves more of the natural color in the preserves3 ,to two pounds of washed1 capped and stemmed strawberries add twenty-six ounces sugar2 let stand over-night4 ,in the morning pour juice thus obtained into a preserving kettle1 add berries and cook to #bbb degrees ,fahrenheit1 or until the sirup is very heavy4 ,pack and sterilize1 as in ,recipe ,number #a4 ,these recipes can be used for all other berries4 ,when wet weather makes strawberries too soft or sandy for the table1 they are still useful for making strawberry acid1 a thick sirup which1 mixed with water1 ice and perhaps spearmint1 makes a cooling summer drink4 ,strawberries--,sun ,preserves4 ,select firm ripe berries2 hull and rinse4 ,place them in a shallow platter in a single layer2 sprinkle sugar over them4 ,pour over them a thick sirup made of one quart of water and eleven pounds of sugar1 boiled until very thick4 ,cover them with a glass dish or a plain window glass4 ,allow them to stand in the hot sun eight to twelve hours4 ,pack them in jelly glasses and cover with paraffin or put in regular glass jars or tin cans4 ,put the rubber and cap in position1 not tight4 ,cap and tip or seal if using enameled tin cans4 ,sterilize for the length of time given below for the particular type of outfit used3 ,,minutes ,hot-water bath1 homemade or commercial #bj ,water seal1 #bad degrees #ae ,steam pressure #aj ,remove the jars1 tighten the covers1 invert the jars to cool1 and test the joint4 ,wrap the jars in paper to prevent bleaching4 ,when using steam-pressure or pressure-cooking outfit on preserves1 remember to keep the valve open during the sterilizing4 ,,special ,,directions ,,for ,,jelly ,,and ,,jam ,,making ,apples vary in the percentage of sugar and acid they contain2 a fine flavored acid apple should be used when possible4 ,winter apples are best for jelly making4 ,if necessary to make apple jelly in the spring1 add juice of #a lemon to every pint of apple juice4 ,apricots are delicious combined with pineapple4 ,blackberries1 elderberries and loganberries make delicious juices and shrubs for summer beverages4 ,the total time of making blueberry jelly need not exceed #aj minutes4 ,cranberries are not always put through a jelly bag1 but are rubbed through a sieve4 ,cherries are most delicious if preserved in the sun4 ,a good combination for preserves is equal parts of cherries and strawberries4 ,crab apples can be combined with some juices1 such as peach1 pear and pineapple1 to furnish necessary pectin4 ,one-half currants and one-half raspberries make a delicious jelly2 currants are in best condition for jelly making from ,june #bh to ,july #c4 ,black currant jam is considered quite a delicacy these days4 ,acid grapes are best for jelly2 sweet1 ripe grapes contain too much sugar4 ,equal portions ripe and green grapes are satisfactory4 ,if gooseberries are fully ripe they make finer-flavored jam than do green-as-grass gooseberries4 ,some women are successful in making peach jelly1 but be sure to test for pectin before completing the process1 to save time and effort4 ,pineapple is best canned alone or used as foundation for conserves4 ,an underripe1 acid plum is best4 ,plums and apples combined make an excellent tasting jelly4 ,quince parings are often used for jelly1 the better part of the fruit being used for preserving4 ,raspberries and other berries should not be gathered after a rain1 for they will have absorbed so much water as to make it difficult1 without excessive boiling1 to get the juice to jell4 ,rhubarb is an excellent foundation for the more expensive fruit4 ,it will take the flavor of other fruits and thus we can make an otherwise expensive jam go a long way4 ,strawberries combine well with other fruits and can be utilized in many ways4 ,select sour1 smooth-skinned oranges4 ,lemon ,marmalade4 ,after the #i oranges and #f lemons are sliced1 put in kettle2 add #d quarts water1 cover and let stand #cf hours2 then boil #b hours4 ,add #h pounds sugar and boil one hour longer4 ,grapefruit used alone is bitter4 ,oranges or lemons or both are usually combined with grapefruit4 ,all wild fruits or berries used for jelly making must be fresh and not overripe4 ,barberry jelly is firmer and of better color if made from fruit picked before the frost comes1 while some of the berries are still green4 ,,chart ,,for ,,jelly ,,and ,,jam ,,making ,,kind ,,of ,,fruit,,character ,,of ,,how ,,to ,,amount ,,of ,,amount ,,of ,,fruit ,,prepare ,,water ,,needed ,,sugar ,,needed ,,for ,,cooking ,,for ,,jellying ---------------------------------------- --------------------------- ,,apples1 ,,sour ,excellent ,wash1 ,one-half as cupful of for jelly discard any much water sugar to #a making unsound as fruit cupful of portions1 juice cut into small pieces4 ,include ,,apricots ,not suitable,leave a few ,for jam use cupful of for jelly stones in just enough sugar to #a making4 for flavor4 water to cupful of ,excellent keep from apricots for for jam4 burning jam ,,blackberries ,excellent ,wash #a cupful of cupful of for jelly water to #e sugar to #a making quarts of cupful of berries juice ,,blueberries ,excellent ,wash #a cupful of #a cupful of for jelly water to #e sugar to #a making2 make quarts of cupful of a sweet berries juice jelly ,,cranberries ,excellent ,wash ,one-half as cupful of for jelly much water sugar to #a making as berries cupful of juice ,,cherries ,pectin must ,pit the ,for jam1 use cupful of be added forcherries forjust enough sugar to #a jelly making jam water to cupful of keep from cherries for burning jam ,,crab ,,apples ,excellent ,same as ,one-half as cupful of for jelly apples much water sugar to #a making as apples cupful of juice ,,currants1 ,,red ,excellent ,do not #a cupful of #a cupful of for jelly remove stems water to #e sugar to #a making for jelly quarts of cupful of currants juice ,,currants1 ,better for ,remove stems,enough water cupful of ,,black jam to keep from sugar to #a sticking cupful of currants ,,grapes1 ,excellent ,wash1 do not#a cupful of #a cupful of ,,unripe for jelly stem2 use water to #e sugar to #a making stems quarts of cupful of grapes juice ,,gooseberries ,excellent ,head and #a cupful of #a cupful of for jelly tail1 using water to #e sugar to #a making scissors quarts of cupful of gooseberries juice ,,peaches ,pectin must ,peaches1 ,just enough cupful of be added for apples and water to sugar to #a jelly makingraisins make keep from cupful of a delicious burning juice conserve ,,pineapples ,pectin must ,prepare as ,for jams1 cupful of be added for for table enough water sugar to #a jelly making use to keep from cupful of burning juice ,,plums1 ,suitable for ,mash fruit #a quart of cupful of ,,greengage jelly making and remove water for sugar to #a stems2 cook each peck of cupful of stones with fruit juice fruit ,,plums1 ,,damson,suitable for ,wipe and #a quart of cupful of jelly making pick over2 water for sugar to #a prick every peck cupful of several of plums juice times with large pin ,,quinces ,excellent ,cut out the ,one-half as cupful of for jelly blossom end4 much water sugar to #a making1 if ,mash and cut as quinces cupful of not too in quarters juice ripe4 ,if so1 add crab apple ,,raspberries ,excellent ,wash them #a cupful of #a cupful of for jelly thoroughly1 water to #e sugar to #a making but do not quarts of cupful of let them berries juice soak in the water ,,rhubarb ,pectin must ,wash and cut ,for jam1 cupful of be added for into small half as much sugar to #a jelly pieces water as cupful of making4 fruit4 juice ,better for jam4 ,,strawberries ,pectin must ,wash and ,for jam1 cupful of be added for remove just enough sugar to #a jelly hulls4 water to cupful of making4 keep from pulp4 burning4 ,,citrus ,,fruits ,,oranges ,excellent ,for orange ,cook in ,three-quarters for jelly marmalade water to their weight making and weigh cover4 in sugar4 marmalade oranges slice cross- wise with sharp knife as thin as possible2 remove seed4 ,,lemons ,excellent ,for #h pounds of for jelly marmalade #i sugar making and oranges and to supply #f lemons are pectin to a good other fruitscombination ,,grapefruit ,best for ,grapefruit ,three-quarters marmalades is sliced their weight very thin1 in sugar4 seed removed4 ,,wild ,,fruits ,,raspberries1 ,all ,prepare as ,just enough #a cupful of ,,blackberries1 excellent other water to sugar to #a ,,barberries1 for jelly fruits4 keep from cupful of ,,grapes1 ,,beach making4 burning4 juice4 ,,plums4 ---------------------------------------- --------------------------- ,,chapter ,,vii ,,meat ,canned meat adds variety to the diet in the winter-time and makes a pleasant change from the cured and smoked meats4 ,you put meat into jars in the raw state and extend the sterilizing period or you can cook the meat partially or completely and then sterilize for a shorter period of time4 ,of course a reliable method of canning meat must be used1 such as the cold-pack process1 where the sterilizing is done in the tin or jar in either boiling water or steam under pressure4 ,we usually recommend the partial cooking1 roasting or boiling of the meat before canning especially for beginners4 ,if you are a beginner in the business of cold-pack canning then by all means cook the meat before putting it in cans4 ,if you have canned peas1 beans and corn successfully for years then you are ready for all kinds of raw meat canning4 ,to save criticism of the cold-pack method of canning meat and to guard against any danger from eating poorly prepared and improperly sterilized meat we do not urge beginners to experiment with meat1 although the meat can be safely canned by any one whether new at the canning game or a veteran in it if directions are carefully followed4 ,but it is the big ,if that we have to watch4 ,many farmers and farmerettes are canning meats of all kinds all over the country and there is never a can lost4 ,we need more meat canning done at home and you can do it if you will practice cleanliness in all your work and follow directions4 ,the fear of getting botulinus bacteria from eating canned meat is just a bug-a-boo4 ,it should be clearly understood that botulism is one of the very rare maladies4 ,the chances for getting it by eating canned goods1 say the experts1 is rather less than the chances from dying of lockjaw every time you scratch your finger4 ,to regard every can as a source of botulism is worse than regarding every dog as a source of hydrophobia4 ,moreover1 for the very timid1 there is the comforting certainty that the exceedingly slight danger is completely eliminated by re-cooking the canned food for a short time before eating it4 ,there are always a few cases of illness traceable to bad food1 not only to canned food but to spoiled meats1 fish1 bad milk1 oysters and a number of things4 ,there are also cases of injury and death by street accidents1 but we do not for that reason stop using the streets4 ,if you put good meat into the can and do your canning right then you will have good results4 ,never put into a can meat that is about ready to spoil1 thinking thereby to save it4 ,if you want to be absolutely sure1 even if the jar of meat seems perfectly fresh when it is opened1 you can re-cook the meat1 thus insuring yourself against any possibility of botulinus poisoning4 ,so you see1 there is nothing at all alarming about that frightful sounding word botulinus4 ,using fresh products1 doing the canning properly and reheating before serving eliminates all danger4 ,for canning meat1 tin cans are in most respects superior to glass1 as they eliminate all danger of breakage1 preserve the meat just as well as glass1 and by excluding the light prevent any change of color4 ,if you use glass jars be sure to get the best brand of jar rubbers on the market4 ,this is very important4 ,if1 as ,i have said1 you are a beginner--cook the meat first by frying1 roasting1 broiling1 baking or stewing--just as you would prepare it for immediate use4 ,the meat is usually seasoned according to taste and is cooked until thoroughly heated through1 before putting in the cans4 ,do not cook until tender as that will be too long with the additional sterilizing4 ,if too tender it will fall apart and be unappetizing although perfectly good4 ,see that nothing is wasted in the canning4 ,if you are canning a young steer or a calf you would go about it as follows3 ,select the meat that you would ordinarily want4 ,slice the meat wanted for steak4 ,what is not suited for either of these can be used for stews1 or be put through the meat grinder and made into sausage meat1 formed into little cakes1 fried and canned4 ,what meat is left clinging to all bones will be utilized when the bones are boiled for soup stock4 ,the sinews1 the head and the feet1 after being cleaned may be used for soup stock also4 ,the liver should be soaked in water1 the coarse veins cut out and the liver skinned and prepared any way that is desired before canning it or it may be made into liver sausage4 ,the heart can be used for goulash4 ,the kidneys should be soaked in salt water1 split open and the little sack removed2 then they can be either stewed or fried and then canned4 ,the sweetbreads may be prepared in various ways and then canned4 ,the brain is soaked in water to remove the blood1 and the membrane enclosing it is removed4 ,it can be fried or prepared in any favorite way and then canned4 ,the ox tail is used for soup4 ,the tongue is soaked in water1 scrubbed1 cleaned1 salted1 boiled1 skinned and packed in cans with some soup stock added4 ,if you do not care to use the head for soup stock and if it comes from a young animal1 split it open and soak in cold water4 ,use a brush and scrub thoroughly4 ,remove the eyes and mucous membrane of the nostrils and then boil it4 ,after it is boiled1 remove all meat and make a mock turtle stew or ragout4 ,prepare the tripe as for table use and then can4 ,after the soup stock is made and the bones are cracked for a second cooking1 the bones need not be thrown away4 ,you can dry them1 run them through a bone crusher and either feed them to the chickens or use them for fertilizer4 ,in this way not a particle of the dressed animal is wasted4 ,here are a few ways to utilize the cuts that are really left-overs4 ,,goulash #b ,pounds of meat scraps which can consist of beef1 veal or pork4 #b ,ounces of any fat4 #b ,onions chopped fine4 #a ,stalk celery1 cut in small pieces4 #b ,carrots4 #b ,cups tomatoes either canned or fresh4 #a ,bay leaf4 #f ,whole cloves4 #f ,peppercorns4 #a ,blade mace or a little thyme or both4 ,a little flour4 #a ,tablespoonful chopped parsley4 ,salt and paprika to taste4 ,cut the meat into one inch squares and roll in flour4 ,melt the fat in the frying pan1 add the vegetables 7onions1 celery1 carrots7 and brown lightly3 add the meat and brown4 ,stir with a spoon or fork to prevent burning4 ,when browned empty into a pan4 ,put the bay leaf1 cloves1 peppercorns1 mace and thyme into a cheesecloth bag and add to the meat1 add tomatoes4 ,cover with soup stock or water and simmer #de minutes if it is going to be canned4 ,if for immediate use1 #b hours will be necessary to thoroughly cook it4 ,remove the spices1 season with salt1 paprika and the chopped parsley4 ,you can add ,worcestershire sauce or soy sauce if desired4 ,use only small quantities as these sauces are very strong in their distinctive flavor4 ,put hot mixture into cans and sterilize4 ,if the different spices are not at hand a good goulash can be made by using the meat1 fat1 onions1 tomatoes1 flour1 salt and pepper and omitting the rest of the recipe4 ,,liver ,,sausage ,beef1 veal1 or hog liver4 ,remove the membrane and cut away the large blood vessels4 ,soak in water #a to #b hours to draw out blood4 ,boil until done4 ,when cooled put through a food chopper or grate finely4 ,take half as much boiled fat pork as liver4 ,divide this fat into two portions2 chop one portion into one-quarter inch cubes2 pass the other portion through the food chopper2 mix all together thoroughly2 add salt1 ground cloves1 pepper1 and a little grated onion to taste4 ,a little thyme and marjoram may be added to suit taste4 7,for a liver weighing #a pounds add pounds fat pork1 #c to #d teaspoonfuls salt1 teaspoonful cloves1 teaspoonful pepper1 #a small onion1 teaspoonful thyme1 and pinch of marjoram47 ,this mixture is stuffed into large casings4 7,if no casings are available1 make casings of clean white muslin47 ,cover with boiling water1 bring to a boil1 and boil for #aj minutes4 ,pack into cans1 fill in with the water in which the sausages were boiled4 ,sterilize4 ,this liver sausage may also be made from the raw liver and raw pork1 but in that case the sterilizing is for a longer period1 as the time-table indicates4 ,this recipe is recommended by the ,united ,states ,department of ,agriculture4 ,,head ,,cheese ,cut a hog's head into four pieces4 ,remove the brains1 ears1 skin1 snout and eyes4 ,cut off the fattest parts for lard4 ,put the lean and bony parts to soak over night in cold water in order to extract the blood and dirt4 ,when the head is cleaned put it over the fire to boil1 using water enough to cover it4 ,boil until the meat separates readily from the bones4 ,then remove it from the fire and pick out all the bones4 ,drain off the liquor1 saving a part of it for future use4 ,chop the meat up finely with a chopping knife4 ,return it to the kettle and pour on enough of the liquor to cover the meat4 ,let it boil slowly for fifteen minutes to a half-hour4 ,season to taste with salt and pepper just before removing it from the fire4 ,bay leaves1 a little ground cloves and allspice may be added and boiled a short time in the soup4 ,pack while hot in cans to within inch of top4 ,sterilize4 ,this head cheese is always served cold4 ,,corned ,,beef ,after beef has been properly corned for three weeks1 remove the meat from the brine4 ,soak for two hours in clear water1 changing water once4 ,place in a wire basket and boil slowly for half an hour4 ,remove from the boiling water1 plunge into cold water1 and remove gristle1 bone and excessive fat4 ,cut into small pieces and pack closely into cans4 ,add no salt and proceed as in other canning4 ,,canned ,,pork ,after the animal has been killed1 cool quickly and keep the pork cool for at least #bd hours4 ,can only lean portions1 using the fat to make lard4 ,place meat in a wire basket or cheesecloth and boil #cj minutes1 or roast in the oven for #cj minutes4 ,cut into small sections and pack closely into cans4 ,add salt and proceed with remainder of process4 ,other pieces of beef and pork3 ,hamburg steak1 sausage1 venison1 squirrel1 raccoon1 opossum1 lamb1 are canned as follows3 ,after cleaning1 season and fry1 roast1 stew1 or bake in oven as though preparing for serving directly on the table4 ,cook until meat is about three fourths done4 ,pack while hot into sanitary tin cans or glass jars4 ,pour over the meat the hot liquids1 gravies1 dressings1 etc41 or hot water4 ,add salt and proceed as in any other cold-pack canning4 ,,how ,,to ,,can ,,poultry ,,and ,,game ,,with ,,the ,,bones ,,removed ,kill bird and draw immediately2 wash carefully and cool2 then cut into convenient sections4 ,boil until the meat can be removed from the bones2 remove from the boiling liquid and take out all bones2 pack closely into glass jars or enameled cans2 fill jars with the hot liquid after it has been concentrated one half2 add #a level teaspoonful salt to every quart of meat for seasoning2 put rubbers and top of jars in place but not tight4 ,if using enameled cans completely seal4 ,sterilize the length of time given in the time-table on page #ajh of this book4 ,after the sterilizing remove the jars2 tighten the covers if glass was used2 invert to cool and test joints4 ,wrap with paper to prevent bleaching4 ,,fried ,,spring ,,chicken ,after cleaning and preparing the chickens1 season and fry as though for serving directly on the table4 ,cook until the meat is about three-fourths done4 ,if a whole spring chicken1 break the neck and both legs and fold around body of chicken4 ,roll up tight1 tie a string around the chicken and drop this hot1 partially fried product into sanitary tin cans or glass jars4 ,a quart tin can 7,no4 #c7 will hold two to four small chickens4 ,pour liquid from the griddle or frying pan into the can over the chicken4 ,proceed1 as in any other canning1 with the sealing1 sterilizing and removing of the jars4 ,chicken fries canned in the late fall preserve the meat at the most delicious stage and furthermore we avoid the expense of feeding the chickens throughout the winter4 ,,how ,,to ,,can ,,cockerels ,when cockerels reach the point in their growth where it is no longer profitable to feed them1 and when they are wanted for home use during the winter months they should be canned4 ,this method of handling the cockerel not only saves money by cutting down the feed bill1 but it places in the pantry or cellar the means of a delicious chicken dinner at a time of the year when the price of poultry is high4 ,the bird should not be fed for at least twenty-four hours before killing4 ,it should be killed by the approved method and picked dry4 ,when the feathers have been removed and the pin feathers drawn the bird should be cooled rapidly4 ,this rapid cooling after killing is essential to a good flavor in canned meat4 ,as soon as the bird has been properly cooled it should be singed and washed carefully with a brush4 ,,cutting ,,up ,,and ,,drawing ,,chickens ,mr4 ,george ,farrell1 a most expert canner1 tells us how to go about this job of canning chicken4 ,in preparing the bird for canning1 care should be taken in drawing it so that the contents of the digestive tract do not come in contact with the meat4 #a4 ,remove the tops of the wings1 cutting at the first joint4 #b4 ,remove the wings4 #c4 ,remove the foot1 cutting at the knee joint4 #d4 ,remove the leg1 cutting at the hip or saddle joint4 #e4 ,cut the removed portion of the leg into two parts at the joint4 #f4 ,place the bird so the back of the head is toward the operator1 cut through the neck bone with a sharp knife but do not cut the windpipe or gullet4 #g4 ,with the index finger separate the gullet and windpipe from the skin of the neck4 #h4 ,cut through the skin of the neck4 #i4 ,with a pointed knife cut through the skin from the upper part of the neck1 thus separated1 to the wing4 #aj4 ,leave the head attached to the gullet and windpipe and loosen these from the neck down as far as the crop4 #aa4 ,with a sharp pointed knife cut around the shoulder blade1 pull it out of position and break it4 #ab4 ,find the white spots on the ribs and cut through the ribs on these white spots4 #ac4 ,cut back to the vent2 cut around it1 and loosen4 #ad4 ,begin at the crop and remove the digestive tract from the bird1 pulling it back toward the vent4 #ae4 ,remove the lungs and kidneys with the point of a knife4 #af4 ,cut off the neck close to the body4 #ag4 ,cut through the backbone at the joint or just above the diaphragm4 #ah4 ,remove the oil sack4 #ai4 ,separate the breast from the backbone by cutting through on the white spots4 #bj4 ,cut the fillet from each side of the breastbone4 #ba4 ,cut in sharp at the point of the breastbone1 turning the knife and cutting away the wishbone with the meat4 ,bend in the bones of the breastbone4 ,,packing ,,chicken ,use a one quart jar4 ,caution3 ,do not pack the giblets with the meat4 #a4 ,have the jar hot4 #b4 ,pack the saddle with a thigh inside4 #c4 ,pack the breastbone with a thigh inside4 #d4 ,pack the backbone and ribs with a leg inside4 #e4 ,pack the legs large end downward1 alongside the breastbone4 #f4 ,pack the wings4 #g4 ,pack the wishbone4 #h4 ,pack the fillets4 #i4 ,pack the neck-bone4 #aj4 ,pour on boiling water to within one inch of the top2 add a level teaspoonful of salt2 place the rubber and cap in position1 partially seal1 and sterilize for the length of time given below for the particular type of outfit used3 ,water bath1 home made or commercial 7pint or quart jars7 #a hour ,water seal1 #bad #c hours #e pounds steam-pressure #b hours #aj to #ae pounds steam-pressure #a hour ,remove jars2 tighten covers2 invert to cool1 and test joints4 ,wrap jars with paper to prevent bleaching4 ,,pigeons ,young pigeons4 ,dress pigeons1 wash well1 and roast for #cj minutes basting frequently4 ,some pieces of fat bacon put over the breasts will prevent them getting too dry4 ,old pigeons4 ,dress1 wash1 and fry pigeons4 ,brown some onions in the fat with the pigeons1 using a pound of onions to a dozen birds4 ,cover with hot water after pigeons and onions are a golden brown2 simmer until the meat is tender and can be removed from the bones4 ,add from time to time boiling water1 if necessary1 in order to keep the birds covered4 ,when tender1 take meat from bones4 ,return the meat to the liquor1 salt to taste and pack while boiling into cans or jars1 fill with liquor to within one-half inch of top4 ,all small game birds may be canned like pigeons4 ,blackbirds may be treated like pigeons4 ,they make an excellent stew4 ,,plain ,,canning ,,of ,,tender ,,cotton-,,tails ,,or ,,twice-,,skinned ,,jack-,,rabbits #a4 ,blanch in boiling water until the meat is white4 #b4 ,cold dip4 #c4 ,pack tightly in sterilized jars4 #d4 ,add boiling water and #a teaspoonful salt to quart4 #e4 ,adjust rubber and lid4 #f4 ,sterilize in hot water bath for three hours4 #g4 ,remove from bath and complete the seal4 ,rabbit meat thus canned1 may be served in various appetizing ways4 ,,rabbit ,,sausage ,for rabbit sausage and mince-meat only the backs and legs of the carcass are used1 discarding the sinews4 ,grind together equal parts of rabbit and fat pork 7or at least fat pork74 ,the pork may be salt pork if all salt is omitted from the mixture4 ,to every ten pounds of the above add #f teaspoonfuls salt1 #a teaspoonful of pepper1 #b teaspoonfuls powdered sage4 ,mix thoroughly4 ,shape in flat cakes and fry till nicely browned4 ,pack tightly in jars1 pour over the fat in which the sausage was fried1 and sterilize4 ,,rabbit ,,mince-,,meat ,rabbit mince-meat is used a great deal on the plains and large quantities of it are canned4 ,the mince-meat may be made by simply substituting the rabbit meat for beef in your favorite recipe4 ,the following is an inexpensive recipe3 #a ,cup of rabbit meat which has been parboiled in salted water and drained1 then chopped finely4 #a ,cup chopped apple4 ,cup finely chopped suet4 ,cup seeded raisins4 ,cup currants4 #a ,cup molasses or syrup4 #b ,tablespoonfuls sugar4 #a ,tablespoon cider1 lemon juice1 fruit juice or vinegar4 ,cup chopped watermelon pickles or green tomato pickles4 #a ,teaspoon of cinnamon or nutmeg4 #a ,teaspoon of salt4 ,teaspoon cloves1 mace or other spice4 ,mix together all ingredients except the meat1 add the meat broth and simmer for about #a hour4 ,add the meat4 ,pour into jars1 and sterilize4 ,remove and seal4 ,,steps ,,in ,,canning ,,meat ,,and ,,game ,for all meat1 poultry or game canning the following general instructions should be kept in mind4 #a4 ,sterilize the jars1 caps and rubbers4 #b4 ,grade the meat for size4 #c4 ,cut up into convenient portions for cooking or canning4 #d4 ,saut1 fry or bake1 broil or stew as desired4 ,this step can be omitted if you are an experienced canner4 #e4 ,pack in sterilized1 hot jars or tin cans4 #f4 ,add #a level teaspoonful salt per quart of meat for seasoning if not already seasoned4 #g4 ,if glass jars put on rubber and seal1 not too tight4 ,seal tin cans4 #h4 ,process in boiling water or steam under pressure4 #i4 ,remove1 completely seal the jar4 #aj4 ,invert to cool and test the joint4 #aa4 ,label and store4 ,if you can in tin use the enamel or lacquered cans4 ,a slight amount of water in the bottom of the jars of prepared meat will insure quicker sterilization of the air remaining in the jar4 ,where meat has been stewed the liquor can be poured into the jar for filling4 ,if you use a steam-pressure cooker outfit of course the time of cooking will be much shorter than if you use a wash-boiler or some other homemade outfit4 ,if you cook in boiling water we call that the water-bath method4 ,the following data will be of interest to those who contemplate canning meat4 ,hog on foot--weight #ejj4 ,liver1 heart and a part of the ribs were eaten at the time of butchering1 therefore1 not canned4 ,the remainder of the ribs canned six ,no4 #c cans3 ,ham #ah1 ,no4 #c cans ,shoulder #ah1 ,no4 #c cans ,roast #ah1 ,no4 #c cans ,sausage #bf1 ,no4 #c cans ,hash #d1 ,no4 #c cans ,gravy #e1 ,no4 #c cans 7which is also called stock7 ,the sausage weighed #eb lbs4 before it was canned1 making #b lbs4 to the can4 ,there were #bjj lbs4 of fat for lard4 ,after it was rendered there were #agf lbs4 of lard and #bj lbs4 of cracklings4 ,,time-,,table ,,for ,,canning ,,meat1 ,,poultry ,,and ,,game ,a ,,if ,,using ,,hot ,,water ,,bath ,,outfit ,,at #bab;,f ,b ,,if ,,using ,,water-,,seal ,,outfit ,,at #bad;,f ,c ,,if ,,using ,,steam ,,pressure #e ,,pounds ,d ,,if ,,using ,,pressure ,,cooker #ae ,,pounds ,,time ,,to ,,sterilize ,,products ,a ,b ,c ,d ---------------------------------------- ------------------------------ ,,partially ,,cooked ,,meat ,,of ,,all ,,kinds ,roast beef ,corned beef ,sweetbreads ,tongue ,brains ,headcheese ,spareribs #a hrs4 #a hr4 #dj min4 #cj min4 ,kidneys ,sausages and other meats ,rabbits ,pigeon ,chicken ,,uncooked ,,or ,,raw ,,meat ,beef ,pork #c hrs4 #c hrs4 #b hrs4 #a hr4 ,veal and all other meats ,poultry and game ,all meat stocks with or without #a hrs4 #ge min4 #a hr4 #dj min4 vegetables and cereals ,,note4--,this time-table is for ,no4 #b and ,no4 #c tin cans or pint and quart glass jars4 ,if larger cans or jars are used more time must be allowed for the sterilizing4 ,if canning in tin1 scratch on the can at the time of sealing the initial of the contents4 ,for instance--,s4,r4 means spareribs2 ,g4 means goulash2 ,r4,b4 means roast beef4 ,you can make out your list and mark accordingly4 ,,chapter ,,viii ,,fish ,people in some sections of the country are interested in canning mountain trout and others live where there is an abundant supply of either fresh-water fish or salt-water fish4 ,heretofore we have been wasteful and lax about the fish supply4 ,but as we have learned to can vegetables and meats so we are going to learn to can fish4 ,fish is really canned the same in every step after preparation as peas and corn are canned4 ,in order to have a good product1 fish must be fresh when canned4 ,no time should be lost in handling the fish after being caught4 ,putrefaction starts rapidly1 and the fish must be handled promptly4 ,the sooner it is canned after being taken from lake1 stream or ocean1 the better4 ,never attempt to can any fish that is stale4 ,,preparation ,,of ,,fish ,,for ,,canning ,as soon as fish are caught it is advisable to kill them with a knife and allow the blood to run out4 ,scale fish4 ,this is easily done if the fish is dipped in boiling water4 ,for canning1 most varieties of fish need not be skinned4 ,if the fish is very large and coarse1 the large back fin may be cut out and the backbone removed1 but with most varieties this is unnecessary4 ,cut off the head and tail1 being careful to leave no more meat than necessary on the parts removed4 ,remove the entrails and the dark membrane that in some fish 7e4g41 mullets7 covers the abdominal cavity4 ,thoroughly clean the inside4 ,the head may be cleaned and used for fish chowder4 ,if you wish to be sure that all blood is drawn out before canning1 place the fish in a brine made of one ounce of salt to one quart of water4 ,allow the fish to soak from #aj minutes to #a hour according to the thickness of the fish4 ,never use this brine but once4 ,if the meat of the fish is very soft or loose1 it may be hardened by soaking in a brine 7strong enough to float an ,irish potato7 for from #ae minutes to an hour1 depending on the thickness of the pieces and the softness of the flesh4 ,,canning ,,the ,,fish #a4 ,remove the fish from the brine where it has been placed in order to draw out all the blood and to harden the texture of the fish4 #b4 ,drain well4 #c4 ,cut into can lengths4 #d4 ,place fish in a piece of cheesecloth or in a wire basket and blanch in boiling water from three to five minutes4 ,three minutes for the soft flesh fish1 such as suckers1 crappies1 whitefish4 ,fish with a firmer flesh1 as pike1 muskalonge and sunfish require #e minutes blanching4 ,the blanching removes the strong fish flavor and cleans the outside of the fish4 #e4 ,cold-dip the fish by plunging into cold water immediately4 ,this makes the flesh firm4 #f4 ,pack in hot jars or cans to within inch from top4 ,add #a teaspoonful salt per quart4 ,put on a good rubber and partially seal the jar1 completely seal tin cans4 #g4 ,place jars or cans in canner and process in boiling water for three hours4 ,three hours sterilization will insure the keeping of all varieties of fish1 providing fresh products are used and the blanching and other work is carefully done4 ,if canning with a steam-pressure canner or a pressure cooker sterilize for one hour and a half under #aj to #ae lbs4 pressure4 #h4 ,at the end of the sterilizing period cool the jars quickly after sealing completely4 ,the tin cans may be cooled by immersing them in cold water4 #i4 ,store for future use4 ,,softening ,,of ,,bones ,,in ,,fish ,this can be done satisfactorily under pressure4 ,the bones of fish are composed of large quantities of harmless lime1 bound by a matrix of collagen1 which is insoluble under ordinary conditions4 ,when subjected to a high temperature under pressure this collagen is converted into gelatin and dissolved1 leaving the bones soft and friable and even edible4 ,bony fish1 such as herring and shad1 which are too small to use otherwise are greatly improved when subjected to steam under pressure4 ,the bones in herring are softened in #cg minutes at a temperature of #bdj degrees2 shad in #a hour2 flounder #a hour4 ,other fish are fully cooked and the bones softened in times approximately proportionate to the size of the bones4 ,the following table was made after many experiments and gives the time required to soften the bones in many common species of fish4 ,the term softening means the point in cooking when the small bones1 ribs1 etc41 are soft1 but when the large vertebrae are not yet sufficiently soft to be consumed along with the meat4 ,in some of the larger fishes where the large bones could scarcely be eaten1 even if they were softened1 it would appear to be a waste of time and fuel to carry them to a point of complete cooking1 and in such cases it ought to be sufficient to soften the small bones and sterilize the contents of the can4 ,for such a purpose1 the softening rather than the soft point1 may be used4 ,the time periods are measured from the point when the given pressure and temperature are reached 7at the top of the cooker7 to the time when the heat is shut off4 ,the heating-up and cooling-off period of time are therefore not included4 ,the fish were salted1 but no water was added4 ,samples of fish canned during the course of these experiments were kept six weeks at room temperature 7about #fh ,f47 and were then incubated at #ih ,f4 for #dh hrs4 ,all were sterile4 ,,time ,,required ,,to ,,soften ,,the ,,bones ,,of ,,various ,,species ,,of ,,fish ,,in ,,quart ,,jars ,,or ,,no4 #c ,,tin ,,cans1 #aj ,,lbs4 ,,pressure1 #bdj ,f4 ,,weight ,,softening,,soft 7,,lbs47 7,,minutes77,,minutes7 ,,black ,,bass ,large #e-f #ajj #abj ,small to #a #ajj #aaj ,,bluefish ,large #f-i #ij #ajj ,small #a-b #hj #ij ,,butterfish ,average - #fj #hj ,,catfish ,large #a-b #gj #hj ,small #fj #gj ,,cero ,average #aj-ac #hj #ij ,,cod ,large #f-af #hj #ij ,small #a-b #ej #fj ,,flounder ,large #a-a #gj #hj ,small -#a #ej #fj ,,haddock ,large #c-e #fj #gj ,small #a-b #ej #fj ,,halibut ,average #ej-ij #gj #hj ,,hickory ,,shad ,average #a-b #fj #gj ,,kingfish ,average -#a #fj #gj ,,lemon ,,sole ,large #b-c #hj #ij ,small -#b #fj #gj ,,mackerel ,average -#a #fj #gj ,,mackerel1 ,,spanish ,average #a-b #ajj #aaj ,,perch1 ,,white ,average - #ajj #aaj ,,perch1 ,,yellow ,average - #ij #ajj ,,pollack ,average #e-g #fj #gj ,,salmon ,average #ac-ai #ij #ajj ,,sea ,,bass ,average #a-a #fj #gj ,,squeteague ,large #b-d #hj #ij ,small -#b #ej #fj ,,smelts ,large1 per lb4 #e-g #fj #gj ,small1 per lb4 #ae-bj #ej #fj ,,snapper1 ,,red ,large #aj-ae #aaj #abj ,small #e-f #ij #ajj ,,sucker ,average -#a #hj #ij ,,tilefish ,average #f-ab #ij #ajj ,,whiting ,average -#a #ej #fj ,,fried ,,fish #a4 ,clean the fish and remove entrails4 ,split along the back and remove backbone4 #b4 ,place in brine strong enough to float an ,irish potato4 ,allow fish to remain in this brine from #aj minutes to #a hour according to the thickness of the flesh4 ,this draws out the blood and hardens the meat4 #c4 ,draw1 wipe dry4 #d4 ,cut in pieces that can go through jar or can openings4 #e4 ,roll in cornmeal or other flour1 dip into beaten egg and roll in flour again4 #f4 ,then put into frying basket and fry in deep fat until nicely browned1 or it can be sautd in bacon or other fat until well browned4 #g4 ,drain well by placing pieces on coarse paper to absorb excessive fat4 #h4 ,pack into hot jars or enameled tin cans4 #i4 ,add #a teaspoonful salt per quart4 ,add no liquid4 #aj4 ,partially seal glass jars4 ,completely seal tin cans4 #aa4 ,process #c hours in hot water bath outfit4 ,process #a hours in steam pressure 7#aj to #ae lbs4 pressure74 #ab4 ,remove from canner4 ,seal glass jars4 ,cool quickly as possible4 ,,baked ,,fish ,prepare and bake fish same as for table use until half done4 ,pack in hot jars1 add salt and sterilize three hours in hot-water-bath outfit or #a hours in steam pressure or pressure cooker1 #aj to #ae lbs4 pressure4 ,,another ,,formula ,,for ,,miscellaneous ,,fish ,rub the fish inside and out with a mixture made as follows3 to #ej pounds fish1 mix #b pounds salt1 #b pounds brown sugar and #b ounces saltpeter4 ,let the fish stand in a cool place for #dh to #fj hours with the mixture on1 then wash and drain4 ,fill into glass jars or enamel lined tin cans and add the following sauce until cans are nearly filled3 pound whole black pepper1 #a pounds salt1 #a pound of onions chopped fine1 ounce bay leaves1 pound whole cloves1 #b quarts cider vinegar and #be quarts of water4 ,soak the pepper1 cloves and bay leaves for #dh hours in the vinegar4 ,put the water1 salt and onions in a kettle4 ,bring to a boil and cook #cj minutes1 then add the vinegar and spices4 ,let boil for one minute4 ,strain and it is ready for use4 ,sterilize for #c hours in hot-water-bath outfit4 ,sterilize for #a hours in steam pressure or pressure cooker 7#aj to #ae lbs4 pressure74 ,,canned ,,fish ,,in ,,oil ,rub fish with salt1 brown sugar and saltpeter as above directed4 ,wash and dry thoroughly in the sun4 ,spread on wire screens and dip in oil heated to a temperature of #cjj degrees4 ,use a strap handle plunge thermometer to determine heat of oil4 ,cottonseed oil may be used for this purpose1 although olive oil is best4 ,as soon as the fish are cool enough to handle1 pack tightly in cans1 filling up with the hot oil4 ,sterilize #c hours in hot-water-bath-outfit2 #a hours in steam pressure or pressure cooker 7#aj to #ae lbs474 ,,canned ,,fish ,,in ,,tomato ,,sauce ,handle same as specified under ,another ,formula for ,miscellaneous ,fish1 except pour in the following sauce instead of pepper1 cloves1 onions1 etc43 ,ten gallons of tomato pulp 7mashed tomatoes and juice with cores1 seeds and skins removed72 #a gallon cider vinegar1 #a pint ,worcestershire sauce2 #b pounds red sweet peppers2 #b pounds sugar1 #b cups salt1 #b pounds onions 7chopped fine72 #a pound ,west ,india peppers and #a ounce ,saigon cinnamon4 ,the fish are processed same as ,fish in ,oil4 ,enamel lined cans or glass jars must be used4 ,,fish ,,chowder ,the cleaned heads of any fish1 the backbones cut out of large fish with what meat adheres to them and all other fish scraps may be used for fish chowder4 ,put all these parts in cold water 7to cover7 and cook until all the meat can be easily removed from the bones4 ,pick all the meat from the bones1 strain the fish liquor and return it with the picked fish meat to the kettle4 ,add the following ingredients3 ,to every two pounds of fish picked from bones and the liquor in which fish was cooked add #f onions1 diced or sliced thin2 #f potatoes1 diced or sliced thin2 #b tablespoonfuls fat2 #a teaspoonful paprika2 #b teaspoonfuls salt or salt to taste4 ,cook vegetables1 fat and seasonings until vegetables are half done4 ,pack hot in cans and sterilize same as all other fish4 ,when the chowder is opened1 heat and add milk according to taste4 ,,fish ,,roe ,for canning be sure to use roe of freshly caught fish and only such roe as is known to be good to eat4 ,the roe of some fishes1 such as the garfish1 is not eaten4 ,clean the roe by removing the shreds and strings adhering to it and wash well in cold water1 being careful not to break the roe4 ,soak for #b hours in a brine made of #f quarts of water and #f ounces of salt4 ,drain and pack in hot glass jars or enameled tin cans4 ,can for the same length of time as other fish4 ,,oysters ,be sure all oysters that are to be canned are absolutely fresh1 have not soured and contain no spoiled oysters4 ,oysters are opened by hand4 ,all oysters should be rejected that have partly open shells1 as this is a sign that the oyster is dead and consequently not fit to eat4 ,rinse the oysters to prevent any pieces of shell or grit from getting into the cans4 ,blanch #e minutes4 ,cold-dip4 ,if the canned oysters are to be sold it is required by law to mark on each can the net weight of solids or meat exclusive of liquids4 ,there have been a number of standard grades of oysters recognized on the ,baltimore market4 ,they are given as follows3 ,standard ,oysters 7four kinds74 ,no4 #a cans1 containing respectively #a1 #c1 #d and #e ounces of meat1 after being processed in the cans4 ,no4 #b cans1 containing respectively #c1 #f1 #h and #aj ounces of meat4 ,select and ,extra ,select ,oysters contain respectively #f ounces and #ab ounces for ,no4 #a and ,no4 #b cans4 ,the above are the net weights of meats only that have been drained over a strainer with a wire bottom of inch mesh4 ,these are the only grades that have so far been recognized by the trade4 ,an even balance scale1 with one platform for graduated weights and another for articles to be weighed1 is used to weigh oysters or clams4 ,it is suggested that those who are going to can clams or oysters find out from their prospective customers just what requirements are as to weights and then make their pack meet the occasion4 ,under no circumstances is it advisable to make any misstatements or misbrand in any respect4 ,after oysters have been packed in the can1 fill with boiling brine made of #e quarts of water to lb4 salt to within inch from top of can4 ,sterilize as other fish4 ,,clams ,if clams are received in a muddy condition1 it is advisable1 though not necessary to wash them before opening4 ,after opening1 discard broken or discolored clams4 ,do not can any clams unless absolutely fresh4 ,blanch4 ,cold-dip4 ,weigh out the amount of solid meat1 after draining1 that is to go into each can4 ,weigh and label just as oysters are weighed and labeled4 ,fill can to within inch from the top with boiling brine made of #e gallons of water and #a pound of salt4 ,sterilize4 ,,clam ,,broth ,,and ,,chowder ,place the clams1 after being opened1 in a kettle with enough cold water to cover4 ,add a few stalks of celery4 ,boil for #aj minutes4 ,season with salt1 and pepper to taste and add #a tablespoon butter to every #ej or #fj large clams4 ,can4 ,clam chowder can be made according to any recipe and then canned4 ,,shrimps ,shrimps when first caught are a grayish white color4 ,they are very delicate and spoil quickly if allowed to stand for any length of time in a warm place4 ,there are two general methods of canning shrimp--the dry pack and wet pack4 ,nearly all the trade now calls for wet pack because the other always has a rather offensive odor and the meat is never so fresh and sweet of flavor as the wet pack4 ,canned shrimp is very pleasing to the taste and is preferred by many to lobster for salads and stews4 ,wet ,pack4 ,medium sizes are preferable as very large shrimps are apt to be too tough and too dry4 ,put the shrimps into a wire scalding basket and lower into a boiling hot salt water solution made by mixing one pound of salt to each gallon of water4 ,allow the shrimps to remain in this bath for about five minutes1 then remove and drain thoroughly4 ,peel and remove viscera 7entrails74 ,the boiling and the salt will harden the meat and make the peeling comparatively easy4 ,pack into enameled tin cans or glass jars4 ,nos4 #a and #a cans are used almost exclusively4 ,these sizes should contain #d oz and #i ounces of meat respectively4 ,it is unsafe to put in more meat than above directed1 for it might cake and become solid when processed4 ,add a very mild brine to within inch from top of can4 ,for the brine use #a teaspoonful salt to #a quart of boiling water4 ,sterilize4 ,dry ,pack4 ,handle same as above1 except do not pour into the cans any brine4 ,the fish is packed in the cans and processed as follows without the addition of any liquor4 ,drying of ,shrimps4 ,after shrimps are boiled and peeled they may be dried4 ,spread on a drier of any kind and dry at a temperature of from #aaj;,f4 to #aej;,f4 ,when thoroughly dry pack in dry clean glass jars or in parchment-paper lined boxes4 ,,salmon ,scale fish1 clean and wipe dry4 ,do not wash4 ,if the fish are large cut in lengths to fill the cans and in sizes to pass through can openings easily4 ,salmon is usually packed in ,no4 #a cans or in flat cans4 ,fill cans with fish after it has been blanched #e minutes and cold dipped4 ,sterilize as other fish4 ,many salmon packers lacquer the outside of their cans to prevent rusting4 ,this is a very advisable point4 ,the test for unsound salmon is the nose4 ,if the contents issue an offensive odor1 it is unsound4 ,freezing does not hurt canned salmon4 ,,american ,,or ,,domestic ,,sardines ,the fish taught and used for packing domestic sardines belong to the herring family and are said to be of the same species as the sardines of ,france1 ,portugal and ,spain4 ,there are two methods generally used in canning sardines4 ,first1 when the fish are put in a sauce such as mustard dressing or tomato sauce1 and secondly where they are packed in oil4 ,,canning ,,sardines ,,in ,,sauce ,the heads are cut off1 the scales taken off and the fish cleaned4 ,blanch #e minutes2 cold dip2 drain and pack into the cans dry4 ,cover with sauce1 either mustard or tomato4 ,,sardines ,,in ,,oil ,the fish are prepared in the same manner as above described but instead of blanching them1 they are put in wire baskets and immersed in boiling peanut or cottonseed oil until tender4 ,olive oil might be used1 but is rather expensive4 ,when cooked1 they are drained1 packed into cans in order1 and the cans filled with olive oil4 ,it is often advisable to salt the fish while fresh and before cooking as it improves the flavor4 ,,crab ,,meat ,put #e gallons of water in a large kettle4 ,add lb4 of baking soda to it4 ,when boiling vigorously throw the live crabs in it and boil quickly for #bj minutes4 ,remove crabs and wash them in cold water4 ,pick out all meat4 ,wash the meat in a brine made of #a ounce of salt dissolved in three quarts of water4 ,drain and pack in enameled ,no4 #a flat cans4 ,sterilize4 ,as soon as the time of sterilizing is up1 plunge the cans immediately into cold water1 otherwise crab meat discolors4 ,for this reason1 glass jars are not so well adapted to crab meat canning as tin cans4 ,,flaked ,,codfish ,the fish are first cleaned and the entrails removed1 then the fins are cut off4 ,the fish are then soaked for about two hours in a salt brine to remove the blood4 ,this brine is made with about #aj lbs4 of salt to #h gallons of water4 ,the brine is then rinsed off and the fish are cooked1 either boiled or cooked by steam4 ,when codfish are thoroughly cooked1 the meat will drop off of the bone in pieces1 and it is very white in color and crisp in texture4 ,these pieces are then broken in suitable sizes and are ready to place in the cans4 ,the cans are filled as full as possible1 because after processing the fish will shrink some4 ,,crawfish ,the best way to can crawfish is to put it up in a bouillon as follows3 ,water1 #b gallons2 vinegar1 #a quart2 cloves1 #aj2 carrots in slices1 #f2 onions in slices1 #f2 cloves of garlic1 #c4 ,to the above should be added a good quantity of pepper to suit the taste1 a little salt and bunch of parsley and a little thyme4 ,boil slowly for about an hour4 ,throw in the crawfish after the intestines have been extracted2 to do this take the live crawfish in your hand and tear off the wing which is in the middle of the tail2 it will pull out at the same time a little black intestine which is very bitter4 ,boil one or two minutes1 never longer1 put in cans and process4 ,,time-,,table ,,for ,,blanching ,,and ,,sterilizing ,,fish ,a ,,scald ,,or ,,blanch ,b ,,hot ,,water ,,bath ,,outfit #bab;,f ,c ,,condensed ,,steam ,,outfit #bab;,f ,d ,,water-,,seal ,,outfit #bad;,f ,e ,,steam ,,pressure #e ,,to #aj ,,pounds ,f ,,pressure ,,cooker #aj ,,pounds ,,number ,,of ,,minutes ,,to ,,sterilize ,,product ,a ,b ,c ,d ,e ,f ---------------------------------------- -------------------------- ,fish of all kinds #c to #e #c hrs4 #c hrs4#b hrs4#b hrs4 #a hrs4 min4 ,shell fish of all #c min4 #c hrs4 #c hrs4#b hrs4 #b hrs4#a hrs4 kinds ,,chapter ,,ix ,,easy ,,methods ,,of ,,canning ,,in ,,tin ,if the proper sanitary requirements are provided and instructions of the cold-pack method of canning are followed1 it is entirely safe and practical to use tin cans for all kinds of fruits1 vegetables and other food products4 ,food poisoning--commonly called ptomaine poisoning--and the effects ascribed to salts of tin result from improper handling and improper preparation of the product before packing1 or from allowing the product to stand in the tin after it has been opened4 ,the raw food products used for canning in tin must be in sound condition1 just as they must be if put into glass containers4 ,it is true that canned foods may be rendered unfit for use by improper handling of the product before packing and that decomposition may occur after canning1 owing to insufficient processing1 improper sealing or the use of leaky containers4 ,this condition1 however1 is no more likely to be encountered in foods put up in tin than in products canned in other types of containers4 ,you run no more danger of poison from your own tin-canned products than from tin-canned food bought at the store4 ,most canned foods if in a spoiled condition readily show this condition by the swelling of the can or by odor or taste4 ,canned foods showing such evidences of decomposition should not be used4 ,certain foods which are high in protein1 such as meats1 peas1 beans and fish products1 may undergo decomposition without making this condition obvious to the senses4 ,it is essential1 therefore1 that the greatest care be taken to subject such products to proper preparation and ample processing4 ,it should be remembered that canned foods1 after opening the containers1 should be treated as perishable products and should be handled with the same precautions that are applied when fresh products are being used4 ,,advantages ,,of ,,cans ,many housewives ask1 ,why can in tin when we have always used glass jars8 ,there are many advantages in canning in tin which we can well consider4 ,there is no breakage as in glass2 you can handle the tin cans as carelessly as you choose and you will not hear a snap or crack indicating a lost jar4 ,furthermore1 tin cans are easier to handle not only in canning but in storing4 ,the expense each year of new tin covers or new tin cans is no more than the purchase of new rubbers and the replacement of broken glass jars4 ,furthermore1 one big advantage of tin over glass is that tin cans can be cooled quickly by plunging them into cold water immediately upon removal from the canner1 and thus the cooking is stopped at the proper moment4 ,the product is consequently better in form and flavor than when the cooking is prolonged1 as it must be in glass jars4 ,many women like the large openings of cans because they can make better packs than when using narrow-necked jars4 ,if you do not care to bother with the soldering you can purchase a safe and simple device that will do the work for you4 ,this device is called a tin-can sealer4 ,with a sealer no soldering is necessary4 ,even an inexperienced person1 by following directions carefully1 can seal a can as well as an experienced one4 ,the sealed cans look exactly like those purchased at the store4 ,two or three cans a minute can be sealed with this device4 ,this is the way to operate a can sealer3 ,prepare the fruits and vegetables as for any canning1 following directions formerly given for cold-pack canning4 ,after the fruits or vegetables have been properly prepared1 blanched and cold-dipped if necessary1 place them in sanitary1 solderless cans4 ,put water or sirup on1 according to directions4 ,put the top on the can and place the can in the sealer4 ,raise the can into the chunk by swinging the raising lever at the bottom of the machine against the frame4 ,turn the crank1 rapidly at first1 with the right hand1 and at the same time push the seaming-roll lever very slowly with the left hand until it will go no farther4 ,this is one of the most important steps in the use of the machine4 ,continue to give the crank several turns after the seaming-roll lever has gone as far as it will go4 ,this completes the first operation or seam4 ,continue turning the crank with the right hand1 and with the left hand pull the seaming-roll lever until it will go no farther in this direction4 ,after this has been done give the crank several more turns1 and the second and final operation is complete4 ,bring the seaming-roll lever back to the middle position and remove the can4 ,the can is then ready for sterilization4 ,before sealing a new lot of cans or after changing for a different size of can1 one or two of the cans about to be used should be tested for leaks4 ,if this is done and the cans stand the test it will be unnecessary to test the remaining cans of that same lot4 ,the following is a simple and safe test3 ,put one tablespoon of water into an empty can and seal4 ,have on hand a vessel containing enough boiling water to cover the can4 ,set aside and1 as soon as bubbles disappear from the surface1 immerse the can in the hot water4 ,this heats the water in the can and creates a pressure within the can4 ,keep the can under the surface for two minutes1 and if by that time no bubbles rise from the can the can has been sealed air-tight4 ,,adjusting ,,the ,,seaming ,,rolls ,if bubbles rise from the can the seam is not sufficiently tight4 ,if this seam is not sufficiently tight the second seaming roll needs adjusting1 provided the directions regarding seaming rolls given below have been observed4 ,to set the rolls proceed as follows3 ,loosen the nut on the bottom of the seaming-roll pin4 ,with a screw driver turn the seaming-roll pin counter clockwise--that is1 from right to left4 ,turn very slightly and1 while holding the seaming-roll pin with the screw driver in the left hand1 tighten nut with the right hand1 and test as before4 ,occasionally it is well to compare the seam after the first operation with the sample can which is sent with the machine4 ,if seaming rolls cut into the can they are set too close1 and the seaming-roll pin should be adjusted in the opposite direction from above4 ,after adjusting1 always test cans as suggested above before canning4 ,the seaming rolls are set before the machine leaves the factory and should not require adjusting for some time1 but ,i have found that slight variations in cans may make adjusting necessary4 ,if for any reason the second seaming roll is brought into contact with the can before the first operation is complete it may injure the can seriously1 thus preventing an air-tight seam4 ,if the first seaming roll is forced in too rapidly it may ruin the seam4 ,push the seaming-roll lever gently and steadily1 while turning the crank with the right hand4 ,this rolls the seam gradually4 ,there is no danger from bringing in the second seaming roll too quickly if the first seaming roll has completed its work4 ,there are thus1 as you see1 two kinds of tin cans used in home canning3 ,the sanitary or rim-seal can1 which is used with a sealer1 and the cap-and-hole can4 ,the latter consists of a can1 and a cover which carries a rim of solder and is fastened on the can by the application of heat4 ,the sanitary can has a cover a trifle larger than the diameter of the can1 thus leaving the full diameter of the can open for filling4 ,that part of the cover that comes into contact with the can is coated with a compound or fitted with a paper gasket or ring which makes a perfect seal when the cover is crimped on the can4 ,some mechanical device is necessary for sealing this can1 and this is the sealer4 ,cans may be had with inside enamel or plain without any enamel4 ,the following fruits and vegetables should be canned in enamel-lined cans3 ,all berry fruits1 cherries1 plums1 rhubarb1 pumpkin1 beets and squash4 ,all highly colored products should be canned in enamel-lined cans to prevent the bleaching effect induced by their action upon the plain tin4 ,some prefer to can fish and meat in the enamel-lined cans4 ,other products not mentioned here may be canned in plain cans1 since they are less expensive than the enamel-lined cans4 ,covers are lined in two ways1 with the paper gasket and the compound gasket4 ,the compound gasket is merely a preparation1 scarcely visible1 applied to the under side of the cover and is not easily damaged by handling4 ,the paper gasket is a ring placed on the under side of the cover and must be handled carefully4 ,if the paper gasket becomes broken the cover must be discarded4 ,to sterilize covers having the paper gasket1 place them in the oven for a few minutes1 but do not wet them1 before sealing cans4 ,do not remove or handle paper gaskets4 ,when the cans are removed from the cooker the ends should be raised2 this is caused by the pressure within4 ,if they are not raised at the ends the cans should be carefully examined for defects4 ,after the cans are sterilized they should be cooled off in water4 ,this will cause the ends to collapse4 ,if they do not collapse the reason is probably due to overfilling4 ,it must be remembered that peas1 beans and corn swell a certain amount after water is placed in the cans2 therefore1 in canning these vegetables the cans should be filled only to within a quarter of an inch of the top4 ,if the pressure of the air from without will not cause the end to collapse1 it should be forced in by hand4 ,,the ,,tinning ,,outfit ,tin-can sealers are made to handle the regular ,number #b1 or pint cans1 and the ,number #c1 or quart cans4 ,the sizes are interchangeable1 so that in a few minutes' time a ,number #b machine may be changed into a ,number #c machine with the necessary attachments4 ,so it is economy to buy a machine with these attachments1 as you can then use either pints or quarts as you desire4 ,if you are selling to boarding houses and hotels you also will want half-gallon and gallon cans4 ,if you use these larger-size cans and want the sealer you can get it for these sizes1 but you must tell exactly what you want when ordering4 ,the prices which ,i give are #aiai prices and are of course not stationary4 ,a sealer that will seal the ,number #b sanitary tin cans costs #ad4 ,a sealer for ,number #c cans will cost the same amount4 ,but the ideal arrangement is the combination machine which can be used for both the pints1 ,number #b1 and the quarts1 ,number #c4 ,this type of sealer costs #af4ej4 ,a special machine is used for sealing the ,number #aj or gallon cans1 and its price is #ce4 ,the price of the winter can opener is #ag4jj for smaller size and #ai4ej for the larger one4 ,several standard sizes of tin cans are in common use for canning purposes1 as follows3 ,,diameter ,,of ,,number ,,size ,,opening ,,inches ,,inches #a #b-e_/h by #d #b-a_/af #b #c-e_/af by #d-i_/af #b-a_/af or #b-g_/af #c #d-a_/h by #d-g_/h #b-a_/af or #b-g_/af #aj #f_/c_/af by #f-g_/h #b-a_/af or #b-g_/af ,the cans are put up in crates holding #ajj or #ejj cans4 ,if you are canning for the ordinary market use ,number #b cans for berries1 corn1 peas and cherries2 ,number #c cans for tomatoes1 peaches1 apples1 pears and sweet potatoes4 ,in buying cans it is always necessary to state whether you desire plain tin or lacquered--enameled--cans4 ,in buying caps always ask for the solder-hemmed caps and give the diameter of the can opening4 ,for whole fruits and vegetables1 cans with two-and-seven-sixteenth-inch or even larger openings are preferable4 ,since the size of the can opening varies and it ordinarily will not be advisable to have more than one capping iron1 it is recommended that the larger size--two-and-seven-sixteenth-inch--capp ing iron be purchased4 ,the tin cans come in lots of #ajj or #ejj cans4 ,it is possible to buy as few as two dozen cans1 but that never pays4 ,it is cheaper to buy a larger quantity4 ,number #b plain sanitary cans in #ejj lots cost #c4de a hundred2 in #ajj lots1 #c4fe a hundred4 ,number #b sanitary cans--enameled--in #ejj lots cost #c4hj a hundred2 in #ajj lots1 #c4ie a hundred4 ,number #c1 plain1 in #ejj lots are #d4ej a hundred2 ,number #c1 plain1 in #ajj lots are #d4gj a hundred4 ,number #c1 enameled cans1 in #ejj lots1 are #d4ie a hundred2 ,number #c1 enameled cans1 in #ajj lots1 are #e4aj a hundred4 ,the gallons come twelve cans to a case4 ,they are #a4dj a dozen if #ajj cases are bought4 ,if less than #ajj cases are ordered they are #a4ej a dozen4 ,the cans that you have to solder yourself run just about the same price1 ,number #b being #c4fj in #ejj lots and #c4hj in #ajj lots4 ,number #c are #d4gj in #ejj lots and #d4ij in #ajj lots4 ,the buyer must pay express or freight charges on both sealers and tin cans4 ,,preparing ,,old ,,cans ,,for ,,refilling ,formerly1 after using a tin can once we threw it away2 but men with brains1 realizing this waste1 have come to our rescue1 and as a consequence we can now use a can three times--that is1 if we have a sealer4 ,the sealer that seals our cans will also open them for us1 so it becomes our winter can opener4 ,with this can opener we can use our tin cans three times1 buying each year only new tops1 which cost less than good rubbers4 ,cutting and ,reflanging ,tin ,cans4 ,cutting off the can the first time4 ,first lift the spring pin in the top piece1 push the lever from you1 drop the spring pin between the stop of the first operation roll and the cutting-roll stop4 ,place the can in the sealer1 push the can-raising lever against opposite side of frame4 ,turn the crank and gently push seaming-roll handle from you until you come against cutting-roll stop1 and the top of your can is cut off4 ,reflanging4 ,remove standard can base and in its place put in the reflanging base1 lift the spring-pin and bring seaming-roll lever to the original position4 ,drop the spring pin between the stops of the first and second operation rollers1 place the can in the sealer1 open end down1 push raising lever round until the can engages with the chuck1 turn the crank and at the same time gradually push raising lever round against the frame4 ,the can is now ready for use again4 ,resealing4 ,the can is now three-sixteenths of an inch shorter than originally4 ,remove the reflanging base1 put one of the narrow washers on the top of the can-raising lever1 then the standard can base1 and the sealer is now ready4 ,proceed as with the original can4 ,cutting the ,can the ,second ,time4 ,proceed as at the first time1 only be sure to cut off the opposite end4 ,the can may be cut open and reflanged only twice1 once on each end of the can body4 ,in cutting and reflanging the second time1 leave the three-sixteenth-inch washer under the can base and reflanging base4 ,resealing the ,second ,time4 ,remove reflanging base and put the second three-sixteenth-inch washer under the standard can base and proceed as directed under resealing4 ,,the ,,soldering ,,outfit ,the soldering equipment required includes a capping iron1 a tipping copper1 soldering flux1 a small brush1 a porcelain1 glass or stoneware cup in which to keep the soldering flux3 sal ammoniac1 a few scraps of zinc1 solder1 a soft brick and a file4 ,soldering ,flux4 ,soldering flux is a solution of zinc in crude muriatic acid4 ,it is used for cleaning the irons and for brushing the tins and lead surfaces so as to make it possible for the melted lead to adhere to the tin4 ,to ,make the ,flux4 ,purchase at the drug store ten cents' worth of crude muriatic acid4 ,place this in a porcelain1 stone or glass jar4 ,add as much zinc in small pieces as the acid will thoroughly dissolve4 ,the flux is always best when it has stood from twelve to sixteen hours before using4 ,strain through a piece of cloth or muslin4 ,dilute with a little water1 about half and half4 ,this will make the soldering flux4 ,when using keep the flux well mixed and free from dust and dirt4 ,tinning ,capping ,iron4 ,purchase five or ten cents worth of sal ammoniac at the drug store2 clean iron with file or knife4 ,mix a little solder with the sal ammoniac4 ,heat the capping iron hot enough so that it will melt the solder and convert it into a liquid4 ,place the iron in the vessel containing the mixture of sal ammoniac and solder4 ,rotate iron in the mixture until the soldering edge of the iron has become bright or thoroughly covered with the solder4 ,all particles of smudge1 burned material1 and so forth1 should be removed from the iron before tinning4 ,tinning the ,tipping ,copper4 ,the tipping copper is tinned in very much the same way as the iron4 ,sometimes it is desirable to file the tipping copper a bit so as to make it smooth and to correct the point4 ,heat the copper and rotate the tip of it in the mixture of sal ammoniac and lead until it has been covered with the melted lead and is bright as silver4 ,the copper should be filed nearly to a sharp point4 ,capping a ,tin ,can4 ,use one tin can for experimenting4 ,by capping and tipping1 heating the cap1 and throwing it off and simply putting another cap on the same can1 you can use this one can until you become proficient in capping4 ,when capping the full packs arrange the cans in rows upon the table while the capping and tipping irons are heating in the fire4 ,take a handful of solder-hemmed caps and place them on all cans ready to be capped4 ,place a finger on the vent hole1 hold cap in place1 and run the brush containing a small amount of flux evenly round the solder-hemmed cap with one stroke of the hand4 ,do this with all cans ready to be capped4 ,then take the capping iron from the fire4 ,insert in center the upright steel4 ,hold the capping iron above the cap until the center rod touches the cap and holds it in place4 ,then bring it down in contact with all four points of solder-hemmed cap and rotate back and forth about three strokes4 ,do not bear down on capping iron4 ,a forward and back stroke of this kind1 if properly applied1 will perfectly solder the cap in place4 ,remove capping iron and inspect the joint4 ,if any pin-holes are found recap or repair with copper4 ,it may be necessary to use a piece of wire lead or waste lead rim from a cap to add more lead to the broken or pinhole places of a cap4 ,tipping a ,tin ,can4 ,take flux jar and brush4 ,dip brush lightly in flux and strike the vent hole a side stroke1 lightly1 with brush saturated with flux4 ,use the waste solder-hemmed cap rim or wire solder4 ,place point of wire solder over vent hole4 ,place upon this the point of the hot1 bright1 tipping copper4 ,press down with a rotary motion4 ,remove quickly4 ,a little practice will not only make this easy1 but a smooth1 perfect joint and filling will be the result4 ,the cans are now ready for the canner4 ,the handwork is all over1 for the canner will do the rest4 ,precautions4 ,do not fill tin cans too full4 ,leave a one-eighth to one-quarter inch space at the top of the can and see that the product does not touch the cover4 ,if any of the product touches the cover the application of the hot iron produces steam1 which may blow out the solder1 making it impossible to seal the can4 ,,rules ,,for ,,sterilizing ,remember all fruits and vegetables are prepared for tin cans exactly as they are for glass jars and the period of cooking or sterilizing is the same4 ,the following rules will help to avoid difficulties in the operation of the various canning outfits3 ,for hot-water-bath outfits1 whether homemade or commercial4 #a4 ,support the cans off the bottom sufficiently to permit the circulation of water under and round the cans4 #b4 ,have the water cover the tops of the cans by at least one inch4 ,the heat and pressure must be equal on all parts of the cans4 #c4 ,count time as soon as the water begins to jump over the entire surface4 ,keep it jumping4 #d4 ,on removing the cans throw them into a sink with running cold water or plunge them into a pail of cold water4 #e4 ,if the cans are laid on their sides the false bottom is not necessary4 ,for steam-pressure and pressure-cooker canners the following precautions should be observed3 #a4 ,lower the inside crate until it rests on the bottom of the steam-pressure canners4 ,in the case of the pressure cooker put the rack in the bottom of the cooker4 #b4 ,have the water come to1 but not above1 the platform4 #c4 ,tin cans can be piled one above the other4 #d4 ,when the canner has been filled fasten the opposite clamps moderately tight4 ,when this has been done tighten each clamp fully4 #e4 ,have the canner absolutely steam-tight4 #f4 ,allow the pet cock to remain open until live steam blows from it4 #g4 ,close the pet cock4 #h4 ,after the gauge registers the correct amount of pressure1 begin counting the time4 #i4 ,maintain a uniform pressure throughout the process4 #aj4 ,when the process is completed allow the steam to escape gradually through the pet cock4 ,you can lift the pet cock slowly1 using a pencil or a knife4 ,this can be done only with tin cans4 ,if glass jars are used the canner must be cooled before opening the pet cock4 ,blowing the steam from the pet cock is likely to cause a loss of liquid from the partly sealed glass jars4 #aa4 ,throw the tin cans into cold water4 #ab4 ,if tin cans bulge at both ends after they have been completely cooled1 it indicates that they are spoiling and developing gas1 due to bacteria spores or chemical action4 ,these may be saved if opened at once and resealed or resoldered and processed again for ten minutes4 ,the following table will help you in estimating how many cans of fruit and vegetables you will obtain from a bushel of product3 ,,number ,,of ,,cans ,a ,,bushel ,,fills ,,no4 #b ,,cans ,,no4 #c ,,cans ,windfall apples #cj #bj ,standard peaches #be #ah ,pears #de #cj ,plums #de #cj ,blackberries #ej #cj ,windfall oranges1 sliced #bb #ae ,windfall oranges1 whole #ce #bb ,tomatoes #bb #ae ,shelled ,lima beans #ej #cj ,string beans #cj #bj ,sweet corn #de #be ,peas1 shelled #af #aj ,,chapter ,x ,,intermittent ,,canning ,,or ,,fractional ,,sterilization ,in some parts of the ,united ,states1 particularly in the ,south1 such vegetables as corn1 beans1 peas1 squash1 spinach1 pumpkin1 etc41 are canned by what is known as the fractional sterilization1 or the so-called ,three ,days ,process4 ,southern canning experts have had trouble with certain vegetables1 such as those named1 when they canned these vegetables in the wash boiler by the cold-pack or one period method4 ,they say that the climatic conditions are so different in the ,south that what is possible in the ,north is not possible in the ,south4 ,the vegetables are prepared1 blanched1 cold-dipped and packed as in the cold-pack method and the filled cans or jars are processed in the wash boiler or other homemade outfit a given length of time three successive days4 ,after each day's processing the cans should be cooled quickly and set aside1 until the next day4 ,the method is as follows3 ,process or sterilize glass jars for the required number of minutes on the first day1 remove from canner1 push springs down tightly as you remove the jar from the canner4 ,on the second day raise the springs1 place the jar in the canner1 process or boil for the same length of time as on the first day4 ,remove from the canner and seal tightly4 ,set aside until the third day1 when the process should be repeated4 ,for this canning a good spring-top jar is good1 although the ,mason jar type of top will serve for one year2 after one year of use it is advisable to fit old ,mason jars and similar types with new tops4 ,if using the screw-top jars1 such as the ,mason1 do not disturb the seal at the second and third processing unless the rubber has blown out4 ,this method is only necessary when depending upon boiling water or condensed steam to do the work4 ,a steam-pressure canner or pressure cooker is used in the ,south and many other places to avoid bothering with vegetables three successive days4 ,the steam canner or pressure cooker soon pays for itself in time1 energy1 and fuel saved as the vegetables may be canned at high pressure in one processing4 ,the following time-tables are those used in the ,south and will tell you exactly how long to blanch and process all products4 ,the preparation of vegetables and fruits is the same as in the one-period method1 but the time of blanching and sterilizing differs as the time-table indicates4 ,,time-,,table ,,for ,,products ,,in ,,glass 7,hot-,water ,canner7 ,tomatoes ,,blanch ,,liquor ,,size ,,process ,,or ,,jar ,,boil ---------------------------------------- ------------------- #a min4 ,no water ,quart #cj min4 ,tomatoes #a min4 ,no water ,pint #be min4 ,string beans 7very young #c-e min4 ,brine#a ,quart #a hr4 #ae min4 and tender7 ,sweet potatoes ,cook #b ,quart #c hrs4 done tablespoonfuls water ,sauerkraut ,brine#a ,quart #dj min4 ,baby beets ,cook ,hot water ,quart #a hr4 #dj min4 done ,baby beets ,cook ,hot water ,pint #a hr4 #bj min4 done ,soup mixture ,boil down ,quart #a hrs4 thick ,apples #a min4 ,no4 #a sirup ,quart #ae min4 ,berries #a min4 ,no4 #a sirup ,quart #ac min4 ,figs ,no4 #c sirup ,quart #cj min4 ,peaches #a-b min4 ,no4 #b sirup ,quart #be min4 ,pears #a min4 ,no4 #c sirup ,quart #be-ce min4 ,cherries ,no4 #c sirup ,quart #cj min4 ,footnote #a3 ,brine is made of #b ounces 7#a_/c cup7 of salt to #a gallon of water4 ,to make sirups recommended1 boil sugar and water together in proportions given below3 ,sirup ,no4 #a1 use #ad ounces to #a gallon water4 ,sirup ,no4 #b1 use #a pound #ad ounces to #a gallon water4 ,sirup ,no4 #c1 use #c pounds #i ounces to #a gallon water4 ,one pint sugar is one pound4 ,,time-,,table ,,for ,,products ,,in ,,glass ,the following vegetables should be processed the same length of time on each of three successive days3 ,,size ,,process ,,or ,,boil ,,on ,,blanch ,,liquor ,,jar ,,each ,,of ,,three ,,successive ,,days ---------------------------------------- ------------------------- ,corn #b min4 on cob,water1 salt ,pint #a hr4 and sugar ,garden peas#a to #d min4 ,water1 salt ,quart #a hr4 and sugar ,asparagus #a min4 ,brine#a ,pint #a hr4 and #bj min4 ,asparagus #a min4 ,brine#a ,pint #a hr4 ,lima beans #b to #d min4 ,brine#a ,pint #a hr4 and #be min4 ,okra #c min4 ,brine#a ,quart #a hr4 ,okra #c min4 ,brine#a ,pint #a hr4 and #ae min4 ,squash ,cook done ,quart #a hr4 ,squash ,cook done ,pint #a hr4 and #be min4 ,pumpkin ,cook done ,quart #a hr4 ,pumpkin ,cook done ,pint #a hr4 and #be min4 ,spinach #d min4 ,brine#a ,quart #a hr4 ,spinach #d min4 ,brine#a ,pint #a hr4 and #ae min4 ,footnote #a3 ,brine is made of #b ounces 7#a_/c cup7 of salt to #a gallon of water4 ,,time-,,table ,,for ,,products ,,in ,,tin 7,hot-,water ,canner7 ,,no4,,exhaust,,process ,,blanch ,,liquor ,,can,,minutes,,or ,,boil ,tomatoes #a min4 ,no water #c #c #be min4 ,tomatoes #a min4 ,no water #aj #e #a hr4 ,string beans #c-e min4 ,brine#a #c #c #a hr4 ,string beans #c-e min4 ,brine#a #aj #c #b hrs4 and #bj min4 ,sweet potatoes ,cook #b tablespoonfuls #c #c #c hrs4 done water ,baby beets ,cook ,brine#a #c #c #a hrs4 done ,soup mixture ,boil down #b #c #a hr4 thick ,apples #a min4 ,no4 #c sirup #c #c #h min4 ,berries #a min4 ,no4 #d sirup #c #c #aj min4 ,berries #a min4 ,no4 #d sirup #aj #c #cb min4 ,figs ,no4 #d sirup #b #c #be min4 ,peaches #a min4 ,no4 #d sirup #c #c #bj min4 ,pears #a min4 ,no4 #d sirup #c #c #bj min4 ,pears #a min4 ,no4 #d sirup #aj #c #ce min4 ,footnote #a3 ,brine is made of #b ounces 7#a_/c cup7 of salt to #a gallon of water4 ,to make sirup recommended1 boil sugar and water together in proportions given below4 ,sirup ,no4 #a1 use #ad ounces to #a gallon water4 ,sirup ,no4 #b1 use #a pound #ad ounces to #a gallon water4 ,sirup ,no4 #c1 use #c pounds #i ounces to #a gallon water4 ,sirup ,no4 #d1 use #e pounds #h ounces to #a gallon water4 ,sirup ,no4 #e1 use #f pounds #ac ounces to #a gallon water4 ,one pint sugar is one pound4 ,,time-,,table ,,for ,,products ,,in ,,tin ,the following vegetables should be processed the same length of time on each of three successive days3 ,,no4,,exhaust,,process ,,or ,,boil ,,on ,,blanch ,,liquor ,,can,,minutes,,each ,,of ,,three ,,successive ,,days ,corn #b min4 on ,water1 salt #b #aj #a hr4 and #ae min4 cob and sugar ,garden peas #a to #d min4,water1 salt #b #c #a hr4 and #ae min4 and sugar ,asparagus #a min4 ,brine#a #c #c #a hr4 ,asparagus #a min4 ,brine#a #b #c #ej min4 ,lima beans #b to #d min4 ,brine#a #b #c #a hr4 and #aj min4 ,okra #c min4 ,brine#a #c #c #a hr4 and #aj min4 ,okra #c min4 ,brine#a #b #c #ej min4 ,squash ,cook soft #c #c #a hr4 and creamy ,squash ,cook soft #b #c #a hr4 and #aj min4 and creamy ,pumpkin ,cook soft #c #c #a hr4 and creamy ,pumpkin ,cook soft #c #c #a hr4 and #aj min4 and creamy ,spinach #d min4 ,brine#a #c #c #a hr4 and #ae min4 ,spinach #d min4 ,brine#a #b #c #a hr4 ,footnote #a3 ,brine is made of #b ounces 7#a_/c cup7 of salt to #a gallon of water4 ,you will notice in the time-table for tin1 that there is a column for ,exhausting4 ,after the can is packed and capped it is placed in the canner of boiling water to within #a inch of the top of the can where it remains the number of minutes1 usually three1 indicated on the time-table4 ,this is done to force the air from the can through the little hole left open in the top1 and is called exhausting4 ,cans that are not exhausted frequently bulge after processing and are looked upon with suspicion4 ,cans exhausted too long frequently cave in at the sides4 ,the time-table should be used carefully and followed strictly in this part of the process4 ,tin cans do not require exhausting in the ,northern and ,western states4 ,,time-,,table ,,for ,,canning ,,vegetables ,,steam ,,pressure ,,temperature1 ,,vegetable ,,process1,,degrees ,,pressure ,,minutes ,,fahrenheit ,,pounds ,asparagus #cj #bdj #aj ,string beans1 ,no4 #bde #bdj #aj ,string beans1 ,no4 #cee #bdj #aj ,beets #cj #bbh #e ,corn #hj #bej #ae ,okra #cj #bdj #aj ,peas #de #bdj #aj ,soup1 concentrated vegetable #cj #bbh #aj ,spinach #cj #bbh #ae ,sweet potatoes #gj #bej #ae ,corn1 lima beans and peas should never be packed in larger container than ,no4 #b4 ,corn is cut from cob after blanching4 ,the brine used is made of #b ounces salt to #a gallon of water1 except for asparagus1 which contains #d ounces to #a gallon4 ,beets and rhubarb when packed in tin must be put in enamel-lined cans4 ,process pints as for ,no4 #b cans2 quarts as for ,no4 #c cans1 adding #aj minutes to each period4 ,string beans when more mature should be processed at #ae pounds pressure for #cj minutes for ,no4 #b1 and #de minutes for ,no4 #c4 ,,chapter ,,xi ,,why ,,canned ,,goods ,,spoil ,every day brings letters to my desk saying1 ,why did my jars of vegetables lose water8 or1 ,when ,i looked into my canner ,i saw all the beautiful dark sirup in the bottom of the canner instead of in the jars1 or1 ,what shall ,i do1 my beets are all white8 etc41 etc4 ,in this chapter ,i am going to try and tell you a few things you must and must not do4 ,a few ,do's and ,don'ts may help you a little in your canning and food preserving4 ,i want to say right here that if you have failures do not blame the method as we are always so apt to do4 ,experts have worked long enough1 carefully and thoroughly enough1 to convince themselves and others that the cold-pack method and the intermittent method1 which methods are employed for cooking the product in the jar1 are sure1 safe1 reliable and efficient methods4 ,so if your food spoils convince yourself it is not the method but something else4 ,spoilage is due to imperfect jars1 imperfect rubbers1 imperfect sealing of tin cans1 careless blanching1 insufficient cold dipping or poor sterilizing4 ,,can-,,rubbers ,possibly your canning troubles are all due to using a poor grade of rubber rings4 ,this is poor economy4 ,rubbers are apt to give more trouble than anything else to canners when using glass jars4 ,many of the rubbers sold are of a very poor quality1 disintegrating quickly when subjected to heat and strain4 ,my sister1 canning in the hot climate of ,india1 has more trouble with the rubber proposition than anything else4 ,you want good rubbers1 are willing to pay for them1 and here is what you should know about rubber rings4 ,the one-period1 cold-pack method and the intermittent method of home canning require a rubber ring essentially different from that commonly used in the old hot-pack method of home canning4 ,investigation shows that many of the rings upon the market are unsuitable for these newer methods1 being unable to withstand the long periods of boiling required in the canning of vegetables and meats4 ,practical canning tests have indicated that rubber rings for use in this method should meet the following requirements3 ,inside ,diameter4 ,the ring should fit closely1 requiring a little stretching to get it around the neck of the jar4 ,for standard jars the ring should have an inside diameter of #b inches4 ,width of ,ring and ,flange4 ,the width of the ring or flange may vary from one-fourth of an inch to twelve thirty-seconds of an inch4 ,tests which have been made show that fewer cases of blow-out occur when the flange is ten thirty-seconds of an inch4 ,thickness4 ,rubber rings as found on the market may vary from #a_/ah to #a_/aj of an inch in thickness4 ,tests show that #a_/ab of an inch in thickness is sufficient to take up the unevenness in the jar and still not so thick as to make it difficult to place the cap or adjust the bail4 ,cold-pack and intermittent-canning require a rubber ring that is tough1 does not enlarge perceptibly when heated in water or steam1 and is not forced out of position between the top and the jar by slight pressure within the jar4 ,this we call a blow-out4 ,rubber rings should be capable of withstanding four hours of sterilization in boiling water without blowing out on partially sealed jars1 or one hour under ten pounds of steam pressure4 ,they should be selected with reference to proper inside diameter1 width of flange1 and thickness4 ,good rubber will stretch considerably and return promptly to place without changing the inside diameter4 ,they should also be reasonably firm and able to stand without breakage4 ,color is given to rings by adding coloring matter during the manufacturing process4 ,the color of the ring is no index to its usefulness in home canning4 ,red1 white1 black or gray may be used4 ,always use new can-rubbers with each year's product of canned goods4 ,an old rubber may look like a new one but it has lost its elasticity and its use may cause imperfect sealing and thus endanger the keeping quality of the food4 ,this is always a hard thing to impress upon thrifty penny-saving housekeepers4 ,the old rubber looks so good1 so why not use it8 ,but be wise in this and remember it is never safe to use old rubbers4 ,new rubbers are expensive but what about the cost of the product1 the loss of your time and fuel6 ,one jar lost due to an old rubber is so much food1 time and fuel lost4 ,and do not think yourself thrifty to use two old rubber rings instead of one1 thereby thinking to obtain a better seal1 for you will not4 ,two old rubbers are inferior in strength to one new good rubber4 ,if you use old rubbers and your canned goods spoil1 blame the rubbers4 ,,glass ,,jars ,next in importance to the rubbers are the glass jars you use4 ,there are many kinds of fruit jars on the market4 ,the question is frequently asked1 ,which jars on the market are the best4 ,the only answer to that is to choose the jar which is simplest in construction1 which will seal perfectly and wash easily1 which protects the contained food against contact with metal1 which has the fewest parts to lose or misplace and which fits the shelves and receptacles planned to hold it4 ,,flat ,,sour ,flat-sour often causes annoyance to beginners in canning some vegetables1 such as corn1 peas1 beans and asparagus4 ,these canned foods may show no signs of spoilage and yet when the can is opened the product may have a sour taste and a disagreeable odor4 ,this flat-sour is not harmful and must not be confused with botulinus1 which is harmful4 ,however1 the taste and odor are so disagreeable you will have no desire to eat flat-sour canned goods4 ,this trouble can be avoided if you will use fresh products1 that is1 those which have not been allowed to wilt or stand around the shops for several days1 and will blanch1 cold-dip1 and pack one jar of product at a time1 and place each jar in the canner as it is packed4 ,the first jars in will not be affected by the extra cooking4 ,when the steam-pressure canner is used the jars or cans may be placed in the retort and the cover placed into position but not clamped down until the retort is filled4 ,,troubles ,,with ,,corn ,corn seems to give the most trouble1 but with a little care and study this product may be canned as easily as any other grown in the garden4 ,a little experience in selecting the ears and ability to recognize corn that is just between the milk and dough stage is important4 ,blanch not longer than five minutes4 ,a plunge in cold water is sufficient4 ,cut the corn from the cob with a sharp knife and pack at once in sterilized jars4 ,best results can be accomplished when two people cut and one person fills4 ,if it is necessary for one person to work alone1 cut off sufficient corn to fill one jar1 pour on boiling water1 add salt1 place rubber and cap in position and put the jar at once in the canner4 ,a little overcooking does not injure the quality of canned corn4 ,corn should not be tightly packed in the jar2 it expands a little in processing and for this reason each jar should be filled scant full4 ,corn that has a cheesy appearance after canning had reached the dough stage before being packed4 ,corn should never be allowed to remain in the cold dip and large quantities should not be dipped at one time unless sufficient help is available to handle the product quickly4 ,some to be absolutely sure when canning corn1 cook it for ten minutes in hot water before packing into jars4 ,leave fully one inch of space at the top when packing corn but enough water may be poured into the jar to fill the can or jar1 for when the corn swells the water will be absorbed4 ,corn ,turning ,dark4 ,a dark color in canned corn is due to some of the following causes3 #a4 ,using water that contains too much iron4 #b4 ,using corn that has reached the dough stage4 #c4 ,blanching for too long a period--five minutes is sufficient for corn4 ,water-,logged or ,soaked ,corn4 ,when canned corn becomes water-logged or soaked it is due to such causes as the following3 #a4 ,allowing the product to stand in the cold water too long after the hot dip4 #b4 ,allowing the jars to stand after they have been packed1 and filled with boiling water4 ,the jars should be immediately placed in the sterilizer after being packed4 #c4 ,allowing ears of corn to stand in cold water after opening4 #d4 ,heating corn in warm water over a slow fire4 ,,beets1 ,,their ,,loss ,,of ,,color ,the loss of color in canned beets is due to faulty methods of preparation before packing them into the jars4 ,to secure good results #c or #d inches of the top and all of the tail should be left on while blanching4 ,beets should be blanched for five minutes and the skin should be scraped but not peeled4 ,beets should be packed whole if possible4 ,small beets that run forty to a quart are less likely to fade and are the most suitable size for first-class packs4 ,the older the beets the more chance there is for loss of color4 ,well-canned beets will show a slight loss of color when removed from the canner1 but will brighten up in a few days4 ,,cloudy ,,peas ,the condition of peas known as cloudy is due to such causes as the following3 #a4 ,cracking the skin of the pea4 #b4 ,blanching for too long a period4 #c4 ,use of water which is too hard or has too much mineral content4 ,,shrinkage ,,of ,,product ,,during ,,canning ,shrinkage may be due to one or more of the following3 #a4 ,improper blanching and cold-dipping4 #b4 ,careless packing and using variety of sizes4 #c4 ,sterilizing for too long a period4 #d4 ,lack of sizing whole products for the container4 ,sometimes there is a natural shrinkage that cannot be prevented4 ,this is due to the fact that vegetables contain air in their tissues and when this air is driven off by the heat1 the boiling water in the jar rushes in to fill its place4 ,in consequence we have an apparent shrinkage in the amount of water4 ,so be careful to do the blanching as correctly as possible to drive out the air2 however1 the product will keep just as well in a jar half full of water as if entirely covered with liquid4 ,the contents of the jar whether food or air are sterile4 ,,shrinkage ,,of ,,greens ,shrinkage of greens or pot herbs during the canning process is usually due to insufficient blanching4 ,the proper way to blanch all greens or pot herbs is in a steamer or in a vessel improvised to do the blanching in live steam above the water line4 ,if this is not done much of the mineral salts and volatile oil contents will be extracted by the water and lost4 ,,loss ,,of ,,liquid ,,during ,,canning ,a loss of liquid in canning with a hot-water-bath outfit may be caused by one or more of the following3 #a4 ,not having the water in the sterilizing vat cover the tops of the jars by at least one inch4 #b4 ,not providing a suitable platform to hold the jars off the bottom of the sterilizing vat1 permitting circulation of water under as well as around the jars4 #c4 ,not having the wire bail that goes over the glass tops of jars sufficiently tight4 ,,reasons ,,why ,,juices ,,are ,,drawn ,,from ,,jars ,,when ,,canning ,,with ,,steam ,,pressure #a4 ,open pet cock after pointer or gauge has reached zero2 test for pressure by opening pet cock slowly at first4 ,the gauge does not register pressure until about one pound of pressure has formed1 hence opening the pet cock before the pointer is at zero means that from one to two pounds of pressure is being relieved and this will draw the juices the same as allowing the boiler to stand and a vacuum to form4 #b4 ,allowing the pressure to fluctuate during the time of sterilizing1 such as running the pressure up to fifteen1 back to seven or eight and then up again4 #c4 ,wire bails can be and should be a little tighter when jars are put in a steam pressure canner4 ,the clamp should be left up as stated4 #d4 ,there may be an escape of steam around the seal of the boiler and this would allow the pressure on the inside of the boiler to fluctuate4 ,any one of those four things will always cause loss of juice4 ,,operation ,,of ,,hot-,,water-,,bath ,,outfit ,these four rules will help in the operation of the hot-water-bath canning outfit3 ,example1 wash boiler4 #a4 ,support the jars off the bottom sufficiently to permit the circulation of water under and around the jars4 #b4 ,have the water cover the tops of the jars by at least one inch4 ,the heat and pressure must be equal on all parts of the jars4 #c4 ,count time as soon as the water begins to jump over the entire surface4 ,keep it jumping4 #d4 ,remove jars from the water and tighten the covers as soon as the time is up4 ,rapid cooling of the products prevents overcooking1 clarifies the liquid and preserves the shape and texture4 ,operation of steamers or double-deckers as they are sometimes called4 ,these have a small amount of water in a pan below two racks and the products cook in steam instead of boiling water4 #a4 ,have water boiling in pan when products are put in4 #b4 ,use same time-table as for hot-water bath or wash boiler4 #c4 ,remove jars from steam at the end of the sterilizing period4 ,do not allow them to cool off in the steamer4 ,the operation of a water-seal canner is very simple4 #a4 ,jars put on racks and lowered in water as in wash-boiler but due to an extra jacket the temperature is higher than boiling water4 #b4 ,follow time-table under water-seal4 ,,operation ,,of ,,steam ,,pressure ,,and ,,pressure ,,cooker ,,canner #a4 ,place each jar in the canner as soon as it is packed4 #b4 ,have water come up to but not above the platform4 #c4 ,have canner absolutely steam tight4 #d4 ,when canner has been filled fasten opposite clamps moderately tight4 ,when this has been done tighten each clamp fully4 #e4 ,allow pet cock to remain open until live steam blows from it4 #f4 ,close pet cock4 #g4 ,force pressure to the required point before counting time4 #h4 ,maintain a uniform pressure during the sterilizing period4 #i4 ,allow canner to cool before opening pet cock4 #aj4 ,have pet cock completely closed during the cooling4 #aa4 ,open pet cock before vacuum forms4 ,this is evidenced by a rush of air into the canner when the pet cock is open4 ,you can test this by placing the finger over the end of the pet cock4 ,if a vacuum forms it will draw the flesh of the finger into the opening4 #ab4 ,remove jars from canner and tighten lids as soon as canner is opened4 ,,breakage ,,of ,,jars ,when breakage of jars occurs it is due to such causes as these3 #a4 ,overpacking jars4 ,corn1 pumpkin and sweet potatoes swell or expand in processing4 ,do not quite fill jars with these products4 #b4 ,placing cold jars in hot water or vice versa4 ,as soon as jars are filled with hot sirup or hot water1 place immediately in the canner4 #c4 ,having the wire bail of glass top jars too tight4 #d4 ,in steam canner1 having too much water in the canner4 ,the water should not come above the tray4 #e4 ,cold draft striking the jars when they are removed from the canner4 #f4 ,wire spring too tight1 thus breaking jar when contents expand4 ,,mold ,,on ,,canned ,,products ,mold may result from one or more of the following3 #a4 ,leaky rubbers or defective joints4 #b4 ,removing tops from the jars at the end of sterilizing period and substituting new rubbers1 without returning the jars to the canning outfit for at least a few minutes4 #c4 ,if the jars are kept in a damp cellar where the rubbers may decompose1 mold may enter through these decomposed rubbers4 ,,acidity ,,of ,,tomatoes ,,after ,,canning ,too great a degree of acidity in canned tomatoes may be due to climatic conditions or overripe or underripe product4 ,such acidity can be corrected by adding teaspoonful of baking soda to one quart of tomatoes4 ,,water ,,requirements ,,for ,,home ,,canning ,the hardening of beans1 peas and some other products after cooking or processing1 or the turning of green vegetables to a dark or russet color usually indicates that the water contains too high a percentage of mineral matter4 ,water used for canning purposes should be pure1 soft if possible or as free from objectionable and excessive qualities of mineral matter as possible4 ,if you are to can any large quantity of food products and have difficulty with the water available1 it would be well for you to have the water analyzed and for you to secure the advice of some one at your college of agriculture4 ,,too ,,much ,,salt ,,in ,,canned ,,goods ,,injurious ,,to ,,quality ,most vegetables as well as meats are injured in quality by an excessive use of salt for seasoning in the canning process4 ,a little salt is very palatable and its use should be encouraged but it is better to add no salt in canning than to use too much1 as it can be added to suit the taste when served4 ,,altitude ,,and ,,its ,,effect ,,on ,,canning ,remember that practically all instructions on home canning are based upon a time schedule for sterilization from sea level to an altitude of #ejj feet above sea level4 ,when canning at an altitude of more than #ejj feet above sea level1 it will be necessary to use your judgment in the increase of time for sterilizing on the basis of #bj per cent for each #d1jjj feet4 ,blanching means boiling1 not hot4 ,in different directions for canning we often find hot water mentioned when boiling water is intended4 ,water should be boiling at a gallop when vegetables are blanched--berries and soft fruits are not usually blanched1 though some are scalded to loosen the skin4 ,,berries ,,or ,,fruit ,,rising ,,to ,,the ,,top ,some women are disturbed because berries and fruits have a tendency to always rise to the top of the jar leaving a sirup space in the bottom4 ,to prevent this you can scald all berries and fruits which are not ordinarily scalded1 for one minute and then cold-dip them4 ,they will be softened some1 but remain firm1 and can be packed very closely in a jar4 ,they can be packed so closely that only a little sirup can be added4 ,when a jar thus packed comes from the sterilizer the berries or fruit are not floating as they would be if they were not scalded4 ,another method employed to prevent berries from floating is to put the hot sterilized jar on its side while cooling and to roll it frequently during the cooling period4 ,the berries are then evenly distributed through the sirup4 ,in canning mushrooms in tin1 always use lacquered cans4 ,do not fail to blanch and cold dip before packing1 and remove the mushrooms immediately after opening the tin cans4 ,in canning cabbage and other similar products always soak the product in cold brine for one hour before sterilizing4 ,use pound salt to #ab quarts water4 ,this is believed to improve the flavor4 ,always wash greens or other vegetables1 to remove all dirt and grit4 ,,troubles ,,with ,,tin ,,cans ,to discover pin-holes or any leaks in a tin can1 immerse it in boiling water after sealing and if there is any bubbling from the can1 you may rest assured it needs resealing4 ,swells in tin cans are caused by insufficient sterilization4 ,the action of bacteria causes gas to form in the can and as a result there is a bulging at either end4 ,if left alone long enough the cans will explode4 ,watch carefully all bulging cans and use them first4 ,sometimes a slight bulge occurs when a can has been filled too full4 ,if you have trouble sealing tin cans the chances are that the can is too full4 ,see that no particle of food touches the top or when soldering1 if you employ that method of sealing1 small pin holes will be blown in the seal by escaping steam which is generated by the hot sealer coming in contact with the cold food4 ,another cause of sealing trouble lies sometimes in a poorly heated capping steel or because it is not kept brightly tinned4 ,to make a proper seal the steel must be kept bright1 hot and clean4 ,also1 be sure you buy good solder as there are inferior grades that are too poor to flow when properly heated4 ,,frozen ,,products ,watch all jars and cans that have been subjected to a freeze4 ,if the cans or jars do not burst the only harm done is a slight softening of the food tissues4 ,in glass jars after freezing there is sometimes a small crack left which will admit air and consequently bacteria4 ,sometimes cans and jars tip over in the wash boiler during sterilizing4 ,this is caused by using a false-bottom which is too low or because it is not well perforated4 ,or it may be due to the fact that the jar was not well packed and so may be too light in weight4 ,,chapter ,,xii ,,getting ,,ready ,,to ,,dry ,for various reasons women have not taken so kindly to drying fruits and vegetables as they have to canning these foods4 ,one woman said to me3 ,i like the canning because ,i can come to a demonstration and see the whole process carried through from start to finish4 ,the drying of strawberries cannot be completed in sixteen minutes as the canning is4 ,and another woman said3 ,what ,i do not like about drying is having the stuff standing round the house somewhere for so many hours4 ,i like to get things in the jars and out of sight4 ,these two objections seem to be expressed more than any other4 ,and in addition there is a third objection to drying3 ,i want my prepared food ready to use on a minute's notice4 ,i can quickly open a can of my fruit and vegetables and there it is ready4 ,with my dried things ,i have to allow time for soaking and cooking4 ,this we will have to admit is true4 ,but what weight have these three arguments against the many advantages of drying8 ,when we study the history of food preservation we find that drying was practiced before canning1 pickling or preserving4 ,i know my grandmother successfully dried quantities of things4 ,vegetable and fruit drying have been little practiced for a generation or more1 though there have been some thrifty housekeepers who have clung to their dried corn1 peas1 beans and apples4 ,a friend of mine says3 ,why1 dried corn has a much better1 sweeter taste than your canned stuff4 ,i would rather have one little dish of my delicious dried corn than two big dishes of your canned corn4 ,drying1 ,i think we will all admit1 does not and cannot take the place of canning fruits and vegetables in glass or tin4 ,drying and canning are twin sisters1 and always go hand in hand4 ,the ideal arrangement for all homes1 whether on the farm1 in the village1 in the town or in the city1 is to have an ample supply of canned food for emergencies and quick service1 and an equally ample supply of dried foods when meals are planned beforehand and there is time enough for the soaking and cooking of the dried foods4 ,,the ,,advantages ,,of ,,drying ,when we come right down to facts1 drying has many advantages over canning4 ,the process is very simple1 as you will see4 ,the cost is slight4 ,in almost every home the necessary equipment1 in its simplest form1 is already at hand4 ,there is no expense for glass jars or tin cans1 and with ordinary care there is no loss of products1 as there may be in handling glass jars or from spoilage4 ,the actual work requires less time and less skill than canning and the dried products when properly prepared are just as good as the canned ones--some say better4 ,one special thing in favor of drying is the little storage space needed4 ,you can often reduce #ajj pounds of fresh product to ten pounds by drying1 without any loss of food value and with little loss of flavor4 ,dried products can be moved more conveniently than glass jars or tin cans1 for they are usually reduced to from one-third to one-fifth of the original bulk4 ,another valuable thing about drying is that the little odds and ends one would scarcely bother to can may be dried in the oven as you go about your housework4 ,i have often been asked the difference between the meaning of the terms evaporated1 dried1 desiccated and dehydrated4 ,these terms are used more or less interchangeably when applied to foods from which the moisture has been removed4 ,in a general way1 however1 evaporated products are those from which the moisture has been removed through the agency of artificial heat2 dried fruit is that which has been exposed to the heat of the sun1 though not infrequently the term is applied to products handled in the evaporator4 ,the other terms are commonly applied to products that have been evaporated by one of the various patented processes in which equipment of some special design has been used4 ,to avoid any confusion we will use the general term dried for all products that have enough of the water removed to prevent bacterial action1 but which still retain the maximum food value1 color and flavor of the original product4 ,and that is what we want to accomplish when we attempt to dry4 ,how are we to remove the water and still retain food value1 color and flavor8 ,there are three principal methods by which we can do this4 ,first1 by artificial heat4 ,drying by artificial heat is done in the oven or on top of a cookstove or range1 in trays suspended on the stove or in a specially constructed dryer built at home or purchased4 ,second1 by the sun4 ,sun drying is done either out of doors in the sun1 under glass in sun parlors1 or the products are hung in the attic where the sun has free access4 ,third1 satisfactory drying may be done by an air blast from an electric fan4 ,of course any one of these may be used alone or two different methods may be combined4 ,you can start a product on the stove and finish it in the sun1 or vice versa4 ,the simplest and yet the most effective drying may be done on plates or dishes placed in the oven4 ,it may be done on the back of the kitchen stove with these same utensils while the oven is being used for baking4 ,in this way left-overs and other bits of food may be dried with slight trouble while the stove is being used1 and saved for winter use4 ,this method is especially effective for sweet corn4 ,a few sweet potatoes1 apples or peas1 or even a single turnip1 may be dried and saved4 ,to keep the heat from being too great1 when drying in the oven leave the oven door partly open4 ,for oven use1 a simple tray may be made of galvanized-wire screen of convenient size1 with the edges bent up for an inch or two on each side4 ,at each corner this tray should have a leg an inch or two in length to hold it up from the bottom of the oven and permit circulation of air round the product4 ,oven drying in a gas range is an effective method if the temperature is kept even4 ,an oven thermometer is a great convenience1 otherwise the temperature will have to be carefully watched and the burners turned as low as possible4 ,it is economy in the end to purchase an oven thermometer1 for then you can have the temperature just right4 ,it is best to start the temperature at #aaj degrees ,fahrenheit and dry at #acj degrees4 ,never go over #aej degrees4 ,if you wish to dry in the oven over the kerosene stove1 place soapstones over each burner to prevent the heat from becoming too intense4 ,turn the burners very low until the stones are thoroughly heated4 ,you can turn off the burners completely after the desired temperature is reached and it will be maintained from the heat of the stones for five or six hours4 ,if more time than that is required for the drying1 it may be necessary to light the burners again before the end of the process4 ,the products should be turned constantly1 so that they may dry evenly4 ,when using any oven for drying you can cover the oven racks with cheesecloth and spread the products on them4 ,always have the racks two or three inches apart to allow free circulation of air4 ,an effective dryer for use over a stove or range may easily be made at home4 ,for the frame use strips of wood a half inch thick and two inches wide4 ,the trays or shelves are made of galvanized-wire screen of small mesh tacked to the supports4 ,separate trays sliding on strips attached to the framework are desirable4 ,this dryer may be suspended from the ceiling over the kitchen stove or range or over an oil1 gasoline or gas stove1 and it may be used while cooking is being done4 ,if an oil stove is used there must be a tightly fitting tin or galvanized-iron bottom to the dryer1 to prevent the fumes of the oil from reaching and passing through the material which is to be dried4 ,a bottom of this kind may be easily attached to any dryer1 homemade or commercial4 ,a framework crane makes it possible for this dryer to be swung to one side when not in use4 ,a larger kind of homemade stove dryer can be made4 ,this is a good size3 base1 #af by #bd inches2 height1 #cf inches4 ,the lower part or supporting framework1 six inches high1 is made of galvanized sheet iron1 slightly flaring toward the bottom1 and with two ventilating holes in each of the four sides4 ,the frame which rests on this base is made of strips of wood one or one and a half inches wide4 ,wooden strips1 an inch and a quarter wide and three inches apart1 serve to brace the sides and furnish supports for the trays4 ,in a dryer of the dimensions given there is room for eight trays4 ,the sides1 top and back are of galvanized-iron or tin sheets1 tacked to the framework1 though thin strips of wood may be used instead of the metal4 ,small hinges and a thumb latch are provided for the door4 ,galvanized sheet iron1 with numerous small holes in it1 is used for making the bottom of the dryer4 ,to prevent direct heat from coming in contact with the product and also to distribute the heat by radiation1 a piece of galvanized sheet iron is placed two inches above the bottom4 ,this piece is three inches shorter and three inches narrower than the bottom and rests on two wires fastened to the sides4 ,the trays are made of wooden frames of one-inch strips1 to which is tacked galvanized-wire screen4 ,each tray should be three inches shorter than the dryer and enough narrower to allow it to slide easily on the supports when being put in or taken out4 ,in placing the trays in the dryer push the lower one back as far as it will go1 leaving a three-inch space in front4 ,place the next tray even with the front1 leaving the space at the back4 ,alternate all the trays in this way to facilitate the circulation of the heated air4 ,it is well to have a ventilating opening1 six by two inches1 in the top of the dryer to discharge moisture4 ,the trays should be shifted during the drying process to procure uniformity of drying4 ,several types of stove dryers are on the market4 ,one of these has a series of trays in a framework1 forming a compartment4 ,this is placed on top of the stove4 ,another is a shallow metal box which is filled with water4 ,this is really a water-bath dryer4 ,this dryer or dehydrator can be used on either a gas or coal range4 ,a thermometer is necessary in order to maintain the right temperature4 ,the slices of vegetables or fruit are placed on the tray with the thermometer1 and the dryer does the work4 ,commercial dryers having their own furnaces may be bought at prices ranging from #bd to #abj4 ,some of these1 in the smaller sizes1 may be bought without furnaces and used on top of the kitchen stove4 ,the cost is from #af upward4 ,sun drying has much to recommend it4 ,there is no expense for fuel1 no thermometer is needed1 and there is no danger of overheating the fruits or vegetables4 ,for sun drying of fruits and vegetables1 the simplest way is to spread the slices or pieces on sheets of plain paper or lengths of muslin and expose them to the sun4 ,muslin is to be preferred if there is danger of sticking4 ,trays may be used instead of paper or muslin4 ,sun drying requires bright1 hot days and a breeze4 ,once or twice a day the product should be turned or stirred and the dry pieces taken out4 ,the drying product should be covered with cheesecloth tacked to a frame for protection from dust and flying insects4 ,if trays are rested on supports placed in pans of water1 the products will be protected from crawling insects4 ,care must be taken to provide protection from rain1 dew and moths4 ,during rains and just before sunset the products should be taken indoors4 ,to make a cheap tray for use in sun drying1 take strips of wood three-quarters of an inch thick and two inches wide for the sides and ends4 ,to form the bottom1 laths should be nailed to these strips1 with spaces of one-eighth of an inch between the laths to permit air circulation4 ,a length of four feet1 corresponding to the standard lengths of laths1 is economical4 ,instead of the laths galvanized-wire screen with openings of one-eighth or one-quarter of an inch1 may be used4 ,in using wire the size of the tray should be regulated by the width of wire screen obtainable4 ,the trays should be of uniform size1 so that they may be stacked together for convenience in handling4 ,a small homemade sun dryer1 easily constructed1 is made of light strips of wood1 a sheet of glass1 a small amount of galvanized-wire screen and some cheesecloth4 ,a convenient size for the glass top is eighteen by twenty-four inches4 ,to hold the glass make a light wooden frame of strips of wood a half inch thick and one inch wide4 ,this frame should have legs of material one by one and a half inches1 with a length of twelve inches for the front legs and eighteen inches for those in the rear4 ,this will cause the top to slope1 which aids in circulation of air and gives direct exposure to the rays of the sun4 ,as a tray support nail a strip of wood to the legs on each of the four sides1 about four inches below the top framework and sloping parallel with the top4 ,the tray is made of thin strips of wood about two inches wide and has a galvanized-wire screen bottom4 ,there will be a space of about two inches between the top edges of the tray and the glass top of the dryer1 to allow for circulation of air4 ,protect both sides1 the bottom and the front of the dryer with cheesecloth1 tacked on securely and snugly1 to exclude insects and dust without interfering with circulation4 ,at the rear place a cheesecloth curtain1 tacked at the top but swinging free below1 to allow the tray to be moved in and out4 ,brace the bottom of this curtain with a thin strip of wood1 as is done in window shades4 ,this curtain is to be fastened to the legs by buttons when the tray is in place4 ,if you have a sunny1 breezy attic you can hang your drying trays there4 ,the use of an electric fan is an effective means of drying4 ,as there is no danger of the food scorching1 the fan proves as effective as the sun for drying4 ,sliced vegetables or fruits are placed on trays one foot wide and three feet long4 ,these trays are stacked and the fan placed close to one end1 with the current of air directed lengthwise along the trays4 ,the number of trays to be used is regulated by the size of the fan4 ,drying by this process may be done in twenty-four hours or less4 ,with sliced string beans and shredded sweet potatoes a few hours are sufficient if the air is dry4 ,of importance equal to proper drying is the proper packing and storage of the finished product4 ,use baking-powder and coffee cans and similar covered tins1 pasteboard boxes with tight-fitting covers1 strong paper bags1 and patented paraffin paper boxes1 which may be bought in quantities at comparatively low cost4 ,a paraffin container of the type used by oyster dealers for the delivery of oysters will be found inexpensive and easily handled4 ,if using this or a baking-powder can or similar container1 after filling adjust the cover closely4 ,the cover should then be sealed4 ,to do this paste a strip of paper round the top of the can1 covering the joint between can and cover for the purpose of excluding air4 ,pasteboard boxes should be sealed by applying melted paraffin with a brush to the joint4 ,if a paper bag is used the top should be twisted1 doubled over and tied with a string4 ,moisture may be kept out of paper bags by coating them1 using a brush dipped into melted paraffin4 ,another good precaution is to store bags in an ordinary lard pail or can or other tin vessel having a closely fitting cover4 ,the products should be stored in a cool1 dry place1 well ventilated and protected from rats1 mice and insects4 ,in localities where the air is very moist1 moisture-proof containers must be used4 ,it is good practice to use small containers1 so that it will not be necessary to leave the contents exposed long after opening and before using4 ,a very good plan is to pack just enough fruit or vegetables for one or two meals in each container4 ,this will lessen the chance of large quantities being spoiled4 ,for convenience label all packages4 ,,chapter ,,xiii ,,how ,,to ,,dry ,,fruits ,having decided to add the accomplishment of drying to your other housewifely arts1 you have given some thought and study to the subject of driers4 ,you now know whether you prefer sun1 artificial or fan drying4 ,you have either made or bought some kind of a drier4 ,little other equipment is needed4 ,a few good paring knives1 some plates1 and if possible some cutting or slicing device to lighten the work of preparation are all that are necessary4 ,a sharp kitchen knife will serve every purpose in slicing and cutting fruits for drying1 if no other device is at hand4 ,the thickness of all slices of fruit should be from an eighth to a quarter of an inch4 ,whether sliced or cut into strips the pieces should be small1 so as to dry quickly4 ,they should not1 however1 be so small as to make them hard to handle or to keep them from being used to advantage in preparing dishes for the table1 such as would be prepared from fresh products4 ,berries are dried whole4 ,apples1 quinces1 peaches and pears dry better if cut into halves1 rings or quarters4 ,cleanliness is essential4 ,a knife blade that is not bright and clean will discolor the product on which it is used4 ,winter apples should be chosen for drying when possible1 as sweet apples and early varieties are not so well adapted to the purpose4 ,the ,northern ,spy1 the ,baldwin and the ,ben ,davis give a good-flavored dried product4 ,most early varieties lack sufficient firmness of texture for the best results4 ,on the other hand1 some comparatively early kinds1 such as ,gravenstein and ,porter1 are considerably prized in some sections4 ,to prepare them for drying1 apples are peeled1 cored1 trimmed and sliced one quarter of an inch thick4 ,be sure to cut out all worm holes1 decayed spots and other blemishes4 ,defects are easily cut out with an ordinary straight-back1 sharp-pointed knife having a blade two and a half to three inches long4 ,to prevent discoloration1 as fast as the fruit is prepared dip it into a weak salt solution--three level teaspoonfuls of salt to one gallon of water4 ,after all the apples are prepared1 remove surplus moisture and put on trays1 water-bath drier or whatever device you are using4 ,,how ,,to ,,regulate ,,the ,,heat ,start with the temperature at #aaj degrees ,fahrenheit1 gradually raise it to #acj degrees and do the drying at that temperature4 ,it is important to know the degree of heat in the drier1 and this cannot be determined very accurately except by using a thermometer4 ,inexpensive oven thermometers can be bought or an ordinary thermometer can be suspended in the drier4 ,if a thermometer is not used the greatest care should be given to the regulation of the heat4 ,the temperature in the drier rises rather quickly and the product may scorch unless close attention is given to it4 ,the reason sun drying is popularly believed to give fruits and vegetables a sweeter flavor probably is that in the sun they never are scorched1 whereas in the oven or over a stove scorching is likely to happen unless one is very careful4 ,an oven or dairy thermometer is a good investment4 ,if you do not have a thermometer test the heat by the air feeling warm to the hand4 ,the product should never be so hot that it cannot be grasped in the hand4 ,in order to prevent the fruit from burning where artificial heat is used and to keep it from sticking to the drier by remaining in contact with it too long1 stir the fruit occasionally4 ,to insure the most uniform drying in sun drying1 the fruit also should be stirred occasionally4 ,remember that if trays with metal bottoms are used for drying1 they should be covered with cheesecloth to prevent acid action4 ,oven racks may be covered with either cheesecloth or heavy wrapping paper4 ,the interval between stirring varies with the type of drier used1 with the condition of the fruit and with the degree of heat maintained4 ,make the first stirring within two hours after the drying is begun4 ,after that examine the product from time to time and stir often enough to prevent scorching or sticking and to insure uniform drying4 ,use a wooden paddle for stirring4 ,where several trays or racks are placed one above the other1 it is necessary to shift the trays from time to time1 so the upper tray goes to the bottom and the bottom tray to the top4 ,the time necessary for drying fruit depends upon several factors3 ,the type and construction of the drier2 the depth to which the fruit is spread2 the method of preparing1 whether sliced1 quartered or whole2 the temperature maintained2 and weather conditions1 whether bright and sunny or cloudy and damp4 ,if the atmosphere is heavy and damp the drying is retarded4 ,under some conditions it is hardly possible thoroughly to dry fruit4 ,there is possibly no step in the entire drying process that requires better-trained judgment than the matter of knowing when the fruit is sufficiently dried4 ,a little experience will soon teach this4 ,the fruit should be so dry that when a handful of slices is pressed together firmly into a ball the slices will be springy enough to separate at once upon being released from the hand4 ,no fruit should have any visible moisture on the surface4 ,as the dried apples1 pears1 peaches and apricots are handled they should feel soft and velvety to the touch and have a pliable texture4 ,you do not want fruit so dry that it will rattle4 ,if fruits are brittle you have dried them too much4 ,after the apples and all other fruits are dried they must go through another process1 called conditioning4 ,the best way to condition fruits is to place them in boxes or cans and pour them from one container into another once a day for three or four successive days4 ,by doing this you mix the fruit thoroughly and give to the whole mass an even degree of moisture4 ,pieces that are too dry will absorb moisture from those that are too moist4 ,you may lose a whole bag or jar of dried products if you neglect the conditioning1 for if one moist piece goes into that bag all is lost4 ,moisture breeds mold and mold means decay4 ,ask yourself these questions3 ,do ,i ever lose any dried products8 ,are my dried products when soaked and cooked as near like the original fruit as possible8 ,if you lose products and if your dried fruits are tasteless you had better start the conditioning process4 ,for with this one step added to your drying you need lose no dried products1 and you need not dry the fruits to the brittle stage1 as you must of necessity do when you put them away immediately4 ,after you have poured the dried products back and forth every day for three or four days as an additional precaution1 reheat the dried fruit to #adj degrees just long enough--about thirty minutes--to allow the heat to penetrate throughout the product4 ,two kinds of moths stand out prominently among insects that attack dried fruits and vegetables4 ,they are much more likely to get into the fruit during the process of drying than to find their way through boxes into the stored products4 ,this applies particularly to drying in the sun4 ,the ,indian-meal moth is the most destructive of these insects4 ,it is about three-eighths of an inch long and has a cloaked appearance1 one-third gray and the rest copper-brown4 ,the fig moth is about the same size1 but dark1 neutral gray4 ,a minute1 flattened chocolate-brown beetle usually accompanies these moths and does considerable damage4 ,both of the moths deposit their eggs on fruit when it is on the drying racks--usually at dusk or after dark1 for these insects are not fond of daylight4 ,it takes from three to ten days for the eggs to hatch into whitish or pinkish grublike caterpillars1 and from five to ten weeks from the laying of the eggs before more moths appear to lay another lot of eggs4 ,a number of broods or generations are produced yearly1 so if a few of these moth eggs are stored away on dried fruits or vegetables hundreds of caterpillars are produced and many pounds of valuable material may be destroyed during the winter if the products are stored in a warm room4 ,dried fruits stored in warm1 dark bins or in sacks offer especially favorable places for the development of these destructive moths4 ,it is evident that the larger the package1 the greater the chance of a few eggs doing much damage4 ,small cartons or containers confine the injury from these moths to small quantities of material2 for if the containers are closed tightly the insects cannot easily escape from them and infest other packages which may not have been infested previously4 ,if you are drying by sun and the products are not thoroughly dry at night1 finish the process on the stove4 ,if you desire to carry it over to the next day screen the drying racks early in the evening and fasten down the cheesecloth4 ,with these precautions and with proper storage1 no danger ordinarily need be feared from these insects4 ,the additional precaution of heating the dried product to #adj degrees for thirty minutes sterilizes it if already infested4 ,though not necessary1 tin cans or glass jars make good receptacles for storage of dried fruits or vegetables4 ,pasteboard boxes with tight covers1 stout paper bags and patented paraffin paper cartons also afford ample protection for dried products when protected from insects and rodents4 ,the dried products must be protected from outside moisture1 and will keep best in a cool1 dry1 well-ventilated place4 ,these conditions1 however1 are difficult to obtain in the more humid regions1 and there moisture-tight containers should be used4 ,if a small amount of dried product is put in each receptacle1 just enough for one or two meals1 it will not be necessary to open a container1 the contents of which cannot be consumed in a short time4 ,if a paper bag is used the upper part should be twisted into a neck1 bent over and tied tightly with a string4 ,a further precaution is to place the small bags in a tin container with a tightly fitting cover1 such as an ordinary lard can4 ,all bags should bear a label4 ,pears and quinces usually are prepared and dried exactly as are apples4 ,pears are attractive when cut lengthwise into halves1 with the stem and calyx removed but the core left in4 ,or they may be quartered4 ,if sliced like apples the drying period is shortened4 ,peaches usually are dried unpeeled1 but they are better if peeled before drying4 ,the first step in the preparation of peaches is to split them open to remove the pit4 ,to do this1 cut completely round the peach in the line of the suture with a sharp knife4 ,the cut must be complete1 for tearing of the flesh will make the finished product less attractive4 ,if the fruit is to be peeled the paring should be done before it is cut open to remove the pit4 ,to facilitate the removal of the skin1 dip the peaches in a kettle of boiling water for one and a half minutes2 then plunge directly into cold water1 after which the skins can be easily slipped off4 ,after the pit has been removed1 lay on drier pit side up4 ,the juice of the fruit will collect in the pit or cup and will add to the flavor and quality of the dried peaches4 ,the peaches can be cut into smaller pieces if you wish to lessen the drying period4 ,plums and apricots are not peeled1 but are cut into halves1 the pits removed and dried in the same way as peaches4 ,small1 thin-fleshed varieties of plums are not suitable for drying4 ,when drying cherries always remove the stems4 ,the pits may or may not be removed4 ,the best product for later cooking or eating has the pit removed1 though large quantities of juices are lost in the pitting unless you provide some way of saving and utilizing it4 ,a prune is simply a plum having certain qualities not possessed by all plums4 ,all prunes are plums1 but not all plums are prunes4 ,the final test as to whether a plum is a prune is the ability to dry without fermenting with the pit still remaining in the fruit4 ,if a plum cannot dry without fermentation unless the pit is removed1 it is not a prune4 ,prunes for drying1 like other fruits1 should be fully ripe4 ,prunes are merely washed and then dried without removing the pits4 ,the fruit is dry when the skin is well shrunken4 ,the texture should be firm but springy and pliable enough to yield readily when pressed in the hand4 ,the drying should not be continued until the individual prunes rattle as they are brought in contact with one another in handling4 ,prunes must be conditioned before storing4 ,in drying1 prunes shrink about two-thirds in weight--that is1 for every three pounds of fresh fruit you get one pound of finished product4 ,smaller fruits1 such as red and black raspberries1 blackberries1 huckleberries1 dewberries1 strawberries and blueberries1 are simply washed and then put to dry4 ,berries must not be dried too hard2 if too much moisture is removed they will not resume their original form when soaked in water4 ,but the material must be dried sufficiently or it will mold4 ,haven't you often tasted extremely seedy dried berries8 ,they were dried until they rattled4 ,stop the drying as soon as the berries fail to stain the hand when pressed4 ,to obtain the most satisfactory results soft fruits should be only one layer deep on the drying trays4 ,fruits contain about #hj to #ie per cent water and when dried sufficiently still retain from #ae to #bj per cent of water1 so it is a good plan to weigh before and after drying4 ,the product should lose from two-thirds to four-fifths of its weight4 ,,steps ,,in ,,fruit ,,drying #a4 ,thoroughly cleanse the product4 #b4 ,prepare the product by slicing and so on4 #c4 ,spread on trays2 put in oven or put on commercial drier4 #d4 ,stir occasionally4 #e4 ,shift trays4 #f4 ,test for completeness of drying4 #g4 ,condition for three or four days4 ,sweet fruits may contain more moisture without spoiling than those of low sugar content4 #h4 ,heat to #adj degrees ,fahrenheit for thirty minutes1 to kill all insects4 #i4 ,pack immediately in available receptacles4 #aj4 ,label and store4 ,,fruit ,,pastes ,fruit pastes are delicious and can be dried4 #a4 ,select1 wash1 prepare fruit4 #b4 ,cook until soft2 stir4 #c4 ,add sugar to sweeten4 #d4 ,continue cooking until very thick4 #e4 ,spread out flat by spoonfuls on oiled paper4 #f4 ,dry in slow oven2 finish drying over kitchen range4 #g4 ,turn from time to time like griddle cakes4 ,nuts of all kinds can be dried in these cakes1 which may be left whole or cut in strips with scissors4 ,,candied ,,fruits ,,and ,,vegetables #a4 ,select product of uniform size and ripeness4 #b4 ,wash2 prepare in usual way4 #c4 ,cut fruit in halves1 quarters or smaller sections2 cut vegetables in narrow strips two and a half inches long4 #d4 ,drop in a sirup cooked until it spins a thread4 ,to prepare ginger sirup1 add a few roots of ginger to the sirup4 #e4 ,cook until transparent4 #f4 ,drain4 #g4 ,dry in slow oven2 ,finish drying over kitchen range4 #h4 ,roll in granulated sugar4 7,may be omitted for fruits47 ,this method is recommended especially for candied apples1 peaches1 pears and carrots4 ,in a properly constructed sun drier1 all fruits will dry in from #c to #ab hours1 under normal summer conditions4 ,time depends on dryness of atmosphere1 sunshine and wind4 ,products dried in a sun drier1 no matter how crude1 are superior to those dried in the open without protection of some kind4 ,products dry more rapidly in high altitudes than at sea level4 ,racks in oven can be used4 ,plates or platters can be used in oven4 ,a stove drier hung over the stove can be used4 ,a water-bath or other commercial drier can be used with the stove4 ,,time-,,table ,,for ,,drying ,,fruits ,a ,,artificial ,,heat ,,time ,,in ,,hours ,,temperature #aaj ,,to #acj ,f4 ,b ,,fan--,,no ,,heat ,,approximate ,,time ,,in ,,hours ,,product ,,preparation ,a ,b ,apples ,peel1 core1 trim and slice #d-f #bd-cf thick4 ,drop in salt solution1 #c level teaspoonfuls to #a gallon of water to prevent discoloration4 ,apricots ,remove pits1 but do not peel4 ,cut #d-f #bd-cf into halves and dry1 cup side up4 ,berries1 ,all ,kinds ,wash2 stem or hull4 #d-e #bd-cf ,cherries ,remove stems4 ,pit or not1 as #b-d #bd-cf desired4 ,if pitted1 save and utilize juice4 ,pears ,peel1 core1 trim and slice #d-f #bd-cf thick4 ,or peel1 cut in halves lengthwise2 remove stems and calyx4 ,peaches ,peel1 remove stones2 cut in halves #d-f #bd-cf or smaller pieces4 ,if in halves1 lay pit or cup side up to retain juice4 ,plums ,do not peel1 but remove pits4 ,cut #d-f #bd-cf in halves and dry1 cup side up4 ,prunes ,wash2 do not pit4 #e-g #bd-cf ,quinces ,peel1 core1 trim and slice #d-f #bd-cf thick4 ,rhubarb ,select young stems4 ,wash and cut #f-h #bd-cf into pieces1 using very sharp knife4 ,do not remove skins1 so the rhubarb will retain pink color4 ---------------------------------------- ---------------------------- ,,chapter ,,xiv ,,how ,,to ,,dry ,,vegetables ,vegetable drying is a little more complicated than fruit drying1 just as vegetable canning is more complicated than fruit canning4 ,blanching is an important part of the operation4 ,it makes vegetable drying satisfactory as well as easy and simple1 just as it makes vegetable canning possible4 ,however1 there is one difference between blanching vegetables for canning and blanching them for drying4 ,after repeated experiments it has been found that for drying purposes it is best to blanch all vegetables in steam rather than in boiling water4 ,in vegetable canning we blanch almost all vegetables in boiling water1 usually steaming only the members of the green family4 ,so remember that for drying all vegetables are blanched in steam4 ,to do this steaming you can use your ordinary household steamer1 such as you use for steaming brown breads and suet puddings1 or you can simply place a colander over boiling water in a kettle4 ,do not allow the colander to touch the water4 ,if you are fortunate enough to possess a pressure cooker1 steam the vegetables for drying in it4 ,blanching is necessary for many reasons4 ,it removes the strong flavors1 objectionable to many people4 ,beans1 cabbage1 turnips and onions have too strong a flavor if dried without blanching4 ,furthermore1 it starts the color to flowing1 just as it does in canning4 ,it removes the sticky coating round vegetables4 ,most vegetables have a protective covering to prevent evaporation4 ,the removal of this covering by blanching facilitates drying4 ,blanching also relaxes the tissues1 drives out the air and improves the capillary attraction1 and as a result the drying is done in a much shorter period4 ,products dry less rapidly when the texture is firm and the tissue contains air4 ,blanching checks the ripening processes4 ,the ripening process is destroyed by heating and this is to be desired for drying purposes4 ,blanching kills the cells and thus prevents the hay-like flavor so often noticed in unblanched products4 ,it prevents changes after drying1 which otherwise will occur unless the water content is reduced to about five per cent4 ,thorough blanching makes the product absolutely sanitary2 no insect eggs exist after blanching and cold-dipping4 ,there is one precaution that must be followed3 ,do not blanch too long4 ,blanching too long seems to break down the cell structure1 so that the product cannot be restored to its original color1 shape or size4 ,follow the blanching time-table for drying just as carefully as you follow the blanching time-table for canning4 ,after the blanching comes the cold-dip4 ,for the benefit of new canning and drying enthusiasts1 let me explain that by cold-dip we mean plunging the product immediately into a pan of very cold water or holding it under the cold-water faucet until the product is thoroughly cooled4 ,do not let the product stand in cold water1 as it would then lose more food value and absorb too much water4 ,you can cold-dip the product without removing it from the colander1 strainer or steamer in which it is steamed4 ,plunge the vessel containing the product into the cold water4 ,the cold-dipping checks the cooking1 sets the coloring matter which was started to flowing in the blanching process1 and it makes the product much easier to handle4 ,let us now see just exactly what we must do when we want to dry sweet corn1 more of which is dried than of any other vegetable4 ,all other vegetables are dried in the same way as is corn1 the only difference being in the length of the blanching and drying period4 ,all vegetables are prepared for drying just as they are prepared for table use4 ,when drying corn select ears that are young and tender1 and if possible freshly gathered4 ,products for drying should be in the same perfect condition as you have them for table use4 ,if wilted and old it is not worth while drying them4 ,remove the husks and the silk1 and steam--on the cob--for fifteen minutes4 ,this sets the milk1 besides doing many other things which blanching by steam always does4 ,after the steaming1 cold-dip the corn1 and then cut it from the cob1 using a very sharp and flexible knife4 ,cut the grains fine1 but only halfway down to the cob2 scrape out the remainder of the grains1 being careful not to scrape off any of the chaff next to the cob4 ,when field corn is used1 the good1 plump cooking stage is the proper degree of ripeness for satisfactory drying4 ,the corn should be thoroughly drained as this facilitates drying4 ,you can easily remove all surface moisture by placing the corn between two towels and patting them4 ,it is now ready for drying4 ,the corn may be dried in the sun1 but if so1 it is advisable first to dry it in the oven for ten or fifteen minutes and then finish the drying in the sun4 ,never attempt sun drying in moist weather4 ,the corn may be dried by artificial heat1 either on top of the stove or in the oven1 using either plates1 oven-racks properly covered1 or any commercial dryer4 ,work quickly after the blanching and cold-dipping and get the corn heated as quickly as possible in order to prevent souring4 ,you get flat-sour often when canning if you do not work quickly enough1 and you will get sour vegetables in drying if you work too slowly4 ,where artificial heat is used begin at a lower temperature and gradually increase it4 ,as the corn is drying1 stir it from time to time and readjust the trays if necessary4 ,after the drying comes the test to determine whether or not the corn is sufficiently dry4 ,vegetables at this point differ from fruits4 ,fruits are dried only until leathery1 whereas vegetables are dried until they are bone-dry4 ,they must crackle and snap4 ,this test is sometimes used to see if the product is sufficiently dry3 ,put some of it in a covered glass jar with a crisp soda cracker and keep them there for a few hours4 ,if the cracker loses its crispness and becomes soft and damp there is still too much moisture in the product and it should be dried a little longer to obtain the degree of dryness required4 ,after the corn is bone-dry it should1 like all other vegetables and fruits1 be conditioned4 ,this means to pour them from one bag or box to another1 once a day for three or four days4 ,this enables you to notice any moisture that may be left in the dried food4 ,foods that show any traces of moisture should be returned to the drying tray for a short time4 ,notice ,lima beans particularly1 as they require a longer conditioning period than most vegetables4 ,after the conditioning1 in order to kill all insects and destroy all eggs1 it is advisable to place the vegetables on trays and heat them in an oven for half an hour at a temperature of #adj degrees ,fahrenheit4 ,store directly from the oven4 ,dried vegetables are stored just as are dried fruits--in cans1 cracked jars that cannot be used for canning1 fiber containers1 cheesecloth1 paper bags or paraffin containers4 ,in storing your dried products keep in mind these things3 ,protection from moisture1 insects1 rats1 mice1 dust and light4 ,if you observe all these things it is unnecessary to have air-tight containers4 ,all varieties of string beans can be dried1 but only those fit for table use should be used4 ,old1 stringy1 tough beans will remain the same kind of beans when dried4 ,there are two ways of preparing string1 wax or snap beans for drying3 #a4 ,wash2 remove stem1 tip and string4 ,cut or break into pieces one-half to one inch long2 blanch three to ten minutes1 according to age and freshness1 in steam2 cold-dip4 ,place on trays or dryer4 ,if you have a vegetable slicer it can be used for slicing the beans4 #b4 ,prepare as above1 then blanch the whole beans4 ,after cold-dipping1 thread them on coarse1 strong thread1 making long necklaces of them2 hang them above the stove or out of doors until dry4 ,lima beans should be shelled from the pod and then blanched two to five minutes if young and tender4 ,if larger and more mature blanch five to ten minutes4 ,okra is blanched for three minutes4 ,if the pods are young and small1 dry them whole4 ,older pods should be cut into quarter-inch slices4 ,small tender pods are sometimes strung on stout thread and hung up to dry4 ,peppers may be dried by splitting on one side1 removing the seed1 drying in the air1 and finishing the drying in the dryer at #acj degrees ,fahrenheit4 ,a more satisfactory method is to place peppers in a biscuit pan in the oven and heat until the skins blister2 or to steam them until the skin softens1 peel1 split in half1 take out seed1 and dry at #aaj to #acj degrees4 ,in drying thick-fleshed peppers like the pimento1 do not increase heat too quickly1 but dry slowly and evenly4 ,small varieties of red peppers may be spread in the sun until wilted and the drying finished in the dryer1 or they may be dried entirely in the sun4 ,peppers often are dried whole4 ,if large they can be strung on thread2 if small the whole plant can be hung up to dry4 ,shell full-grown peas and blanch three to five minutes2 cold-dip and then spread in a single layer on trays to dry4 ,when drying the very tender young sugar peas1 use the pod also4 ,wash and cut in quarter-inch pieces4 ,blanch six minutes1 cold-dip and remove surplus moisture before drying4 ,when drying beets always select young1 quickly grown1 tender beets4 ,steam twenty to thirty minutes1 or until the skin cracks4 ,dip in cold water1 peel and slice into one-eighth to one-quarter inch slices4 ,then dry4 ,carrots having a large1 woody core should not be dried4 ,blanch six minutes2 cold-dip4 ,carrots are often sliced lengthwise into pieces about one-eighth inch thick4 ,parsnips1 kohl-rabi1 celeriac and salsify are prepared in the same way as are carrots4 ,onions should be held under water while peeling and slicing to avoid smarting of the eyes4 ,they should be sliced into one-eighth to one-quarter inch slices4 ,blanch five minutes1 cold-dip1 remove superfluous moisture and dry4 ,leeks are handled as are onions4 ,select well-developed heads of cabbage and remove all loose outside leaves4 ,split the cabbage1 remove the hard1 woody core and slice the remainder of the head with a kraut slicer or cutter or with a large1 sharp knife4 ,blanch five to ten minutes and cold-dip2 dry4 ,spinach and parsley should be carefully washed4 ,steam1 cold-dip and dry4 ,if the spinach is sliced the drying will be greatly facilitated4 ,beet tops1 ,swiss chard and celery are prepared like spinach4 ,select sound1 well-matured ,irish potatoes4 ,wash and boil or steam until nearly done4 ,peel and pass through a meat grinder or a potato ricer4 ,collect the shred in layers on a tray and dry until brittle4 ,if toasted slightly in an oven when dry1 the flavor is improved somewhat2 or boil or steam until nearly done1 peel1 cut into quarter-inch slices1 spread on trays1 and dry until brittle4 ,peeling may be omitted1 but the product will be very much inferior in flavor4 ,irish potatoes cannot be satisfactorily dried unless they are first cooked2 otherwise they will discolor4 ,all root vegetables must be thoroughly cleaned1 otherwise an earthy flavor may cling to them4 ,one decayed root may seriously affect several pots of vegetable soup4 ,,general ,,suggestions #a4 ,all vegetables should be completely dried in from two to twenty-four hours4 #b4 ,materials should be turned or stirred several times to secure a uniform product4 #c4 ,if heat is used guard against scorching4 ,the door is left open if an oven is used2 the temperature should be about #aaj degrees at the beginning and usually should not exceed #acj degrees4 ,onions1 string beans and peas will yellow at more than #adj degrees4 #d4 ,a thermometer is essential to successful drying by artificial heat4 #e4 ,it is impossible to give definite lengths of times for the completion of sun drying1 as this varies not only with different products but with the weather4 ,a sultry1 rainy day is the worst for drying4 #f4 ,vegetables should be stone dry4 #g4 ,succulent vegetables and fruits contain from #hj to #ie per cent of water1 and when dried sufficiently still retain from #ae to #bj per cent2 so it is a good plan to weigh before and after drying as a check4 ,the product should lose from two-thirds to four-fifths of its weight4 #h4 ,work rapidly to prevent souring of vegetables4 #i4 ,small vegetables1 mature beans and peas and small onions may be dried whole4 ,larger vegetables should be cut up so as to expose more surface for drying4 #aj4 ,the slicing1 cutting and shredding should be done before blanching1 with the exception of corn1 which is cut from the cob after blanching4 ,,time-,,table ,,for ,,drying ,,vegetables ,a ,,blanching ,,by ,,steam1 ,,time ,,on ,,minutes ,b ,,artificial ,,heat ,,temperature #aaj ,,to #acj ,f4 ,,approximate ,,time ,,in ,,hours ,c ,,fan--,,no ,,heat ,,approximate ,,time ,,in ,,hours ,,product ,,preparation ,a ,b ,c ,,asparagus ,wash and cut into pieces #b to #d #d to #h #ab to #bd ,,beans1 ,,green ,wash2 remove stem1 tip ,,string and string #c to #aj #b to #c #bj to #bd ,,beans1 ,,wax ,wash2 remove stem1 tip and string2 cut into pieces or dry whole #c to #aj #b to #d #e to #h ,,beets ,leave skin on while #abj to #cj #b to #c #ab to #af steaming ,,brussels ,,sprouts ,divide into small pieces #f #c to #e #ab to #af ,,cabbage ,remove all loose outside leaves2 split cabbage and remove woody core2 #e to #aj #c to #e #ab to #bd slice or shred ,,carrots ,wash2 slice lengthwise into pieces #a_/h-;inch #f #b to #c #bj to #bd thick ,,cauliflower,clean2 divide into small bunches #f #b to #c #ab to #af ,,celery ,wash carefully and remove leaves2 slice #c #c to #d #ab to #af ,,celeriac ,clean2 pare2 slice into #a_/h-;inch pieces #f #b to #c #bj to #bd ,,corn1 ,,sweet ,blanch on cob4 ,from #ab ears of corn you should obtain #a pound dried #ae #c to #d #b days corn ,,kohl-,,rabi ,clean2 pare2 slice into #a_/h-;inch pieces #f #b to #c #h to #ab ,,leeks ,cut into -inch strips #e #b to #c #h to #ab ,,lima ,,beans 7,,young7 ,shell #b to #e #c to #c #ab to #bj ,,lima ,,beans 7,,old7 ,shell #e to #aj #c to #c #ab to #bj ,,mushrooms ,wash2 cut into pieces #e #c to #e #ab to #bd ,,okra ,dry young pods whole4 ,cut old pods in -inch #c #b to #c #ab to #bj slices ,,onions ,remove outside papery covering2 cut off tops and roots2 slice thin #e #b to #c #ab to #ah ,,parsnips ,clean2 pare2 cut into -inch slices #f #b to #c #bj to #bd ,,peas ,can be dried whole or put through grinder #c to #e #c #ab to #bj ,,peppers ,skin blistered in oven1 steamed or sun-withered 44 #c to #d #bd ,,potatoes1 ,,irish ,cook and rice them 44 #b #e to #f ,,potatoes1 ,,irish ,cook and slice them -inch thick 44 #f #ab to #bj ,,potatoes1 ,,sweet ,cook and rice them 44 #b #ab to #bj ,,potatoes1 ,,sweet ,cook and slice them -inch thick 44 #f #ab to #bj ,,pumpkins ,,and ,,squash ,cut into #a_/c-;inch strips2 peel2 remove #c #c to #d #af seeds ,,spinach ,wash thoroughly2 can be sliced #c #c #ab to #ah ,,salsify ,wash2 cut into -inch #f #b to #c #bj to #bd slices ,,swiss ,,chard,wash thoroughly2 can be sliced #c #c to #d #ab to #ah ,,tomatoes ,wash2 slice after steaming to loosen skin #b to #c #b to #c #ab to #af ,,turnips ,pare and slice thin #e #b to #c #ab to #ah ---------------------------------------- ----------------------------- ,footnote #a3 ,till skin cracks4 ,in a properly constructed sun drier vegetables will dry in from #c to #ab hours under normal summer conditions4 ,products dried in a sun drier are superior to those dried in the open without any protection4 ,products dry more quickly in high altitudes than at sea level4 ,,chapter ,,xv ,,every ,,step ,,in ,,brining ,we have learned how to preserve fruit and vegetables by canning and drying and now we are going to learn another method to preserve foods1 in which salt is used4 ,we use this salt method for vegetables4 ,it is not adapted to fruits4 ,we may pickle apples1 pears and peaches1 but we ferment1 brine and dry-salt only vegetables4 ,this salt method is not a substitute for drying or canning1 but just an additional method we may employ4 ,every thrifty housewife of to-day wants her shelves of canned foods1 her boxes of dried foods and her crocks of salted foods4 ,each kind has its proper function to perform in the household4 ,one cannot take the place of the other4 ,for women on the farm salting is a salvation4 ,in busy seasons when canning and drying seem an impossibility1 a great many vegetables can be saved by this method in a very short time4 ,the labor required is very small1 as no cooking is necessary4 ,a good supply of salt is the one necessity4 ,besides the saving of time1 salting saves jars1 which are absolutely necessary in canning4 ,old containers can be used if they are thoroughly cleansed4 ,the vegetables can be put in any container1 so long as it holds water and is not made of metal4 ,metal containers should not be used4 ,old kegs1 butter and lard tubs if water-tight1 stoneware jars or crocks1 chipped preserve jars1 glass jars with missing covers and covered enamel buckets can all be utilized4 ,avoid using tubs made of pitch or soft pine unless coated with melted paraffin1 as they impart a flavor to the vegetables4 ,maple is the best4 ,,three ,,methods ,,of ,,salting ,,food ,there are three ways of preserving food by salting3 ,first1 fermentation with dry salting2 second1 fermentation in brine or brining2 and third1 salting without fermentation1 or dry salting4 ,dry ,salting4 ,fermentation with dry salting consists in packing the material with a small amount of salt4 ,no water is used1 for the salt will extract the water from the vegetables and this forms a brine4 ,this is the simplest process of all three and is used mostly for cabbage4 ,to make sauerkraut proceed as follows3 ,the outside green leaves of the cabbage should be removed1 just as in preparing the head for boiling4 ,never use any decayed or bruised leaves4 ,quarter the heads and shred the cabbage very finely4 ,there are shredding machines on the market1 but if one is not available use a slaw cutter or a large sharp knife4 ,after the cabbage is shredded pack at once into a clean barrel1 keg or tub1 or into an earthenware crock holding four or five gallons4 ,the smaller containers are recommended for household use4 ,when packing distribute the salt as uniformly as possible1 using one pound of salt to forty pounds of cabbage4 ,sprinkle a little salt in the container and put in a layer of three or four inches of shredded cabbage1 then pack down with a wooden utensil like a potato masher4 ,repeat with salt1 cabbage and packing until the container is full or the shredded cabbage is all used4 ,press the cabbage down as tightly as possible and apply a cloth1 and then a glazed plate or a board cover which will go inside the holder4 ,if using a wooden cover select wood free from pitch1 such as basswood4 ,on top of this cover place stone1 bricks or other weights--use flint or granite2 avoid the use of limestone1 sandstone or marble4 ,these weights serve to keep vegetables beneath the surface of the liquid4 ,the proportion of salt to food when fermenting with dry salt is a quarter pound of salt to ten pounds of food4 ,do not use more1 for the product will taste too salty4 ,allow fermentation to proceed for ten days or two weeks1 if the room is warm4 ,in a cellar or other cool place three to five weeks may be required4 ,skim off the film which forms when fermentation starts and repeat this daily if necessary to keep this film from becoming a scum4 ,when gas bubbles cease to rise when you strike the side of the container1 fermentation is complete4 ,if there is a scum it should be removed4 ,as a final step pour very hot melted paraffin over the brine until it forms a layer from a quarter to a half-inch thick1 to prevent the formation of the scum which occurs if the weather is warm or the storage place is not well cooled4 ,the cabbage may be used as soon as the bubbles cease to rise4 ,if scum forms and remains the cabbage will spoil4 ,you may can the cabbage as soon as bubbles cease to rise and fermentation is complete4 ,to can1 fill jars1 adjust rubbers and partly seal4 ,sterilize #abj minutes in hot-water bath1 or #fj minutes in steam-pressure outfit at five to ten pounds pressure4 ,the vital factor in preserving the material by this method is the lactic acid which develops in fermentation4 ,if the vegetables are covered with a very strong brine or are packed with a fairly large amount of salt1 lactic acid fermentation and also the growth of other forms of bacteria and molds are prevented4 ,this method of preservation is especially applicable to those vegetables which contain so little sugar that sufficient lactic acid cannot be formed by bacterial action to insure their preservation4 ,in the well-known method of vinegar pickling the acetic acid of the vinegar acts as a preservative like the lactic acid produced by fermentation4 ,sometimes brining precedes pickling in vinegar1 and often the pickling is modified by the addition of sugar and spices1 which add flavor as well as helping to preserve the fruit or vegetables4 ,in some cases olive oil or some other table oil is added to the vinegar1 as in the making of oil cucumber pickles4 ,besides sauerkraut1 string beans1 beet tops1 turnip tops1 greens1 kale and dandelions are adapted for fermentation with dry salting4 ,string beans should be young1 tender and not overgrown4 ,remove the tip ends and strings2 cut or break into pieces about two inches long4 ,wash the beet and turnip tops as well as all greens1 in order to remove dirt and grit4 ,weigh all products that are to be salted4 ,for salting1 a supply of ordinary fine salt1 which can be purchased in bulk for about two cents a pound1 is most satisfactory for general use4 ,table salt will do very well1 but it is rather expensive if large quantities of vegetables are to be preserved4 ,the rather coarse salt--known in the trade as ground alum salt--which is used in freezing ice cream can be used4 ,rock salt because of its coarseness and impurities should not be used4 ,a weight must be used4 ,the size of the weight depends on the quantity of material being preserved4 ,for a five-gallon keg a weight of ten pounds will be sufficient1 but if a larger barrel is used a heavier weight will be needed4 ,the weight should be sufficient to extract the juices to form a brine1 which will cover the top in about twenty-four hours4 ,if a brine does not form it may be necessary to add more stones after the material has stood a while4 ,there always will be more or less bubbling and foaming of the brine during the first stages of fermentation4 ,after this ceases a thin film will appear which will rapidly spread over the whole surface and quickly develop into a heavy1 folded membrane4 ,this scum is a growth of yeast-like organisms which feed upon the acid formed by fermentation4 ,if allowed to grow undisturbed it will eventually destroy all the acid and the fermented material will spoil4 ,to prevent mold from forming it is necessary to exclude the air from the surface of the brine4 ,perhaps the best method is to cover the surface--over the board and round the weight--with very hot1 melted paraffin4 ,if the paraffin is hot enough to make the brine boil when poured in1 the paraffin will form a smooth1 even layer before hardening4 ,upon solidifying1 it forms an air-tight seal4 ,oils1 such as cottonseed oil or the tasteless liquid petroleum1 may also be used for this purpose4 ,as a measure of safety with crocks1 it is advisable to cover the top with a cloth soaked in melted paraffin4 ,put the cover in place before the paraffin hardens4 ,after sealing with paraffin the containers should be set where they will not be disturbed until the contents are to be used4 ,any attempt to remove them from one place to another may break the paraffin seal and necessitate resealing4 ,some vegetables which do not contain sufficient water are better fermented by covering them with a weak brine4 ,those which are the most satisfactory when fermented in this way are cucumbers1 string beans1 green tomatoes1 beets1 beet tops1 turnip tops1 corn and green peas4 ,the general directions for this brining are as follows3 ,wash the vegetables1 drain off the surplus water and pack them in a keg1 crock1 or other utensil until it is nearly full--within about three inches of the top of the vessel4 ,prepare a weak brine as follows3 ,to each gallon of water used add one-half pint of vinegar and three-fourths of a cup of salt and stir until the salt is entirely dissolved4 ,the vinegar is used primarily to keep down the growth of injurious bacteria until the lactic-acid ferment starts1 but it also adds to the flavor4 ,spices may be added if desired4 ,the amount of brine necessary to cover the vegetables will be equal to about one-half the volume of the material to be fermented4 ,for example1 if a five-gallon keg is to be packed1 two and one-half gallons will be needed4 ,it is best to make up at one time all the brine needed on one day4 ,a clean tub or barrel can be used for mixing the brine4 ,pour the brine over the vegetables and cover4 ,set the vessel and its contents away in a moderately warm room to ferment4 ,when fermentation ceases1 the container should be placed in a cool cellar or storeroom and the surface of the liquid treated to prevent mold4 ,before adding the paraffin or cottonseed oil1 any scum or mold which may have formed on the surface of the liquid should be removed by skimming4 ,these general directions can always be followed with successful results1 but some modifications are desirable for certain vegetables4 ,cucumbers--,dill ,style4 ,to pickle cucumbers wash the cucumbers and pack into a clean1 water-tight barrel1 keg or crock4 ,on the bottom of the barrel place a layer of dill weed and a handful of mixed spice4 ,add another layer of dill and another handful of spice when the barrel is half full1 and when almost full1 add a third layer4 ,if a keg or crock is used1 the amount of dill and spice can be reduced in proportion to the size of the receptacle4 ,when the container has been filled to within a few inches of the top1 add a layer of covering material--beet leaves or grape leaves--about an inch thick4 ,if any spoilage should occur on the surface1 this layer will protect the vegetables beneath4 ,press down with a clean board weighted with bricks or stone4 ,make the brine as given in the general rules4 ,add sufficient brine to cover the material and allow it to stand twenty-four hours4 ,then make air-tight4 ,the time necessary for complete fermentation to occur depends upon the temperature4 ,in a warm place five days to a week may suffice2 in a cool cellar three to four weeks4 ,the dill and spices may be omitted1 in which case we then have plain cucumbers4 ,string ,beans4 ,remove the ends and strings from the beans and cut into pieces about two inches long2 pack in the container2 cover with brine and ferment4 ,green ,tomatoes4 ,green tomatoes should be packed whole and prepared as cucumbers4 ,the dill and spice may be added if desired4 ,beets4 ,beets must be scrubbed thoroughly and packed whole4 ,if peeled or sliced before being fermented the beets lose considerable color and flavor4 ,beet ,tops and ,turnip ,tops4 ,these should be washed thoroughly and packed into the container without being cut up4 ,peas4 ,green peas should be shelled and packed in the same way as string beans4 ,it is advisable to use fairly small containers for peas1 so that the quantity opened up will be used before it has a chance to spoil4 ,corn4 ,husk and clean the silk from the corn2 wash and place the ears on end in the jar1 packing the jar nearly full4 ,pour the brine over the ears2 add cover and weights4 ,fermented corn has a sour taste1 which may not be relished if the corn is eaten alone4 ,for this reason it will be preferable in most cases to preserve corn by canning1 drying or by salting without fermentation4 ,fermented corn1 however1 may be used in the preparation of some dishes1 such as chowders1 omelets1 and so forth1 where its flavor will be masked to some extent by the other ingredients4 ,to some people this peculiar acid taste of fermented corn is not at all objectionable4 ,salting ,without ,fermentation4 ,in this method the vegetables are packed with enough salt to prevent fermentation or the growth of yeasts or molds4 ,the vegetables preserved most satisfactorily by this method are dandelions1 beet tops1 turnip tops1 spinach1 kale1 chard1 cabbage1 cauliflower1 string beans1 green peas and corn4 ,the following directions should be followed3 ,the vegetables should be washed1 drained and weighed4 ,the amount of salt needed will be a quarter of the weight of the vegetables4 ,kegs or crocks make satisfactory containers4 ,put a layer of vegetables about an inch thick on the bottom of the container4 ,cover this with salt4 ,continue making alternate layers of vegetables and salt until the container is almost filled4 ,the salt should be evenly distributed so that it will not be necessary to use more salt than the quantity required in proportion to the weights of the vegetables that are used4 ,cover the surface with a cloth1 and a board of glazed plate4 ,place a weight on these and set aside in a cool place4 ,if sufficient liquor to cover the vegetables has not been extracted pour in enough strong brine--one pound of salt to two quarts of water--to cover the surface round the corner4 ,the top layer of vegetables should be kept under the brine to prevent molding4 ,there will be some bubbling at first4 ,as soon as this stops1 set the container where it will not be disturbed until ready for use4 ,seal by pouring very hot paraffin over the surface4 ,string beans should be cut in two-inch pieces4 ,peas should be shelled4 ,cabbage should be shredded in the same way as for sauerkraut4 ,corn1 however1 requires somewhat different treatment1 and the directions for salting it are as follows3 ,salted ,corn4 ,husk the ears of corn and remove the silk4 ,cook in boiling water for about ten minutes to set the milk4 ,cut off the corn from the cob with a sharp knife4 ,weigh the corn and pack in layers with a quarter its weight of fine salt1 as described above4 ,some experts insist on blanching and cold-dipping all vegetables for dry-salting without fermentation4 ,they say that1 though it is not necessary1 it makes the tissues softer and consequently they are more easily penetrated by the salt4 ,furthermore1 when preparing these products for the table the salt soaks out more readily and the products cook much more quickly if they have been blanched4 ,so where there is time it seems advisable to blanch for five minutes for dry-salting4 ,if properly prepared and stored1 fermented1 brined and dry-salted products will keep for a long time4 ,it is absolutely necessary to prevent mold from growing on the surface of the brine of fermented vegetables1 by the addition of paraffin or in some other way4 ,protection of the surface of dry-salted vegetables is desirable1 but not necessary if the containers are covered to prevent the evaporation of the brine4 ,most trouble with the fermented or salted products may be traced to carelessness in protecting the surface of the brine4 ,,points ,,to ,,remember ,these are the special things to remember about fermentation1 brining and dry-salting3 #a4 ,for fermentation1 such as in making sauerkraut1 use a quarter pound of salt to ten pounds of food material4 ,for every #ajj pounds of food add two and a half pounds of salt4 #b4 ,for brining use three-quarters of a cupful of salt and one cupful of vinegar to each gallon of water4 #c4 ,for dry-salting use one pound of salt to four pounds of food4 #d4 ,do not use vinegar1 pickle or pork barrels as containers for salted foods unless they are very thoroughly scalded4 #e4 ,thoroughly scald all containers1 covers1 weights and cloths before using4 #f4 ,if using glass jars put a cork inside to press the food down4 ,if white vaseline is rubbed on the rubber rings the solution will not get through rubber and be lost4 #g4 ,after adding salt or brine for fermented foods1 cover the food material with a piece of muslin or cheesecloth six inches larger in diameter than the diameter of the container4 ,tuck this in round the top of the food1 cover with weight and adjust lid of container4 #h4 ,during fermentation keep the cover on loosely until all bubbles cease4 ,test by slightly knocking container to see if any bubbles appear on the surface4 #i4 ,when you have made this test and discovered that the bubbling has ceased1 then it is time to protect the food from all organisms which destroy lactic acid4 #aj4 ,to protect the food cover with hot melted paraffin or liquid oil4 #aa4 ,if evaporation takes place1 add water or brine to make up the original amount of water4 #ab4 ,when dry sealing is used let the product stand twenty-four to thirty-six hours1 then add strong brine to fill the containers4 ,the water from the vegetables usually only half fills the containers4 ,,table ,,for ,,preservation ,,of ,,vegetables ,,by ,,salt ,,methods ,,vegetables ,,adapted ,,amount ,,of ,,salt ,,other ,,to ,,method ,,ingredients ,,needed ---------------------------------------- ---------------------------- ,i4 ,dry ,cabbage1 which is -lb4 salt to #aj ,no other4 salting with converted by this lbs4 food or #b fermentation4 method into lbs4 salt to #ajj sauerkraut1 string lbs4 food4 beans1 beet tops1 turnip tops1 greens1 kale and dandelions4 ,,ii4 ,cucumbers1 string -cup salt1 #a ,dill and spices ,fermentation beans1 green gallon water1 #a can be added4 #a with brine4 tomatoes1 beets1 cup vinegar for lb4 dry dill or beet tops1 corn brine4 ,amount of #b lbs4 green and green peas4 brine required is dill and #a oz4 equal to volume spices for a of food4 #d-;gallon crock4 ,,iii4 ,dry ,dandelions1 beet #be lbs4 salt to ,blanch and salting tops1 turnip tops1#ajj lbs4 of food4 cold-dip without spinach1 kale1 ,salt should be vegetables for fermentation4 chard1 cabbage1 weight of five minutes cauliflower1 vegetable4 before dry string beans1 salting4 green peas1 and corn4 ---------------------------------------- ---------------------------- ,,chapter ,,xvi ,,curing1 ,,smoking ,,and ,,preserving ,,meat ,many farmers seem to have more trouble with the curing of meats than with the slaughtering4 ,this part of the work is indeed very important as it determines whether one will have good tasting cured meat or meat that is too salty or possibly that is far removed from the original taste of the raw product4 ,it is worth every farmer or farmerette's attention to spend some time on this problem as it pays so well in the resulting1 good tasting meat4 ,why not have a superior grade of home-cured meat as easily as a poor grade8 ,work carefully and accurately done will produce good results while work slovenly or carelessly done can produce nothing but poor results4 ,to cure meat so that it is not only delicious but has good keeping qualities is an art and accomplishment worth striving for4 ,a pride in this work is just as fine and worth while as the housewife's pride in her culinary skill or the pride of any other professional in his or her line of work4 ,to-day we are thinking of food and its problems as never before and it behooves us all to put more time1 thought1 care and skill on all things that pertain to foods4 ,and as meat is such an essential item in our diet1 meat problems should receive their due attention4 ,all meat that is to be cured should always be thoroughly cooled and cut into the desired convenient sizes before it is put into the brine or packed in dry salt4 ,the pieces most commonly used for curing are the ham1 shoulder and bacon pieces from pork4 ,from beef we use the cheaper1 tougher cuts such as the plate1 shoulder and chuck ribs4 ,mutton is seldom cured and preserved4 ,the ham should be cut off at the hock joint1 the spare ribs taken out of the bacon1 and the ragged edges trimmed off smooth4 ,if ragged edges or scraggy ends are left these portions will become too dry in the curing and will practically be wasted4 ,after all the animal heat is removed from the meat and it is properly cut it is then ready for the curing4 ,if salt is put on the meat before the animal heat is all removed1 it will have a tendency to shrink the muscles and form a coating on the outside which will not allow the generating gases to escape4 ,meat should never be in a frozen condition when the salt is added as the frost will prevent the proper penetration of the brine and uneven curing will be the result4 ,,methods ,,of ,,curing ,,meat ,the two most common methods of curing meat are first the brine or sugar cure process and second the dry-curing process4 ,for general farm use the brine cured process is the better4 ,it requires less time1 less effort and not such an exacting place for the work4 ,on most farms it is impossible to secure a desirable place in which to do the dry-curing as the meat is exposed to rats1 cats1 flies and other insects4 ,the dry-curing requires considerable time to rub and salt the meat at different times while the only attention that is necessary for brine-curing is to properly prepare and pack the meat in the vessel and prepare the brine for it4 ,,utensils ,,for ,,curing ,if possible use a round container for the curing4 ,it is easier to put the meat in tightly1 and the space can be used to better advantage4 ,a hardwood barrel of some kind is excellent4 ,sirup1 molasses or lard barrels which have been thoroughly cleaned are very satisfactory4 ,if you use a vinegar or an oil barrel it should be well burned on the inside before using4 ,stone crocks or jars are sometimes used but they are expensive and cumbersome to handle besides the constant danger of loss of brine from breakage4 ,,preservatives ,for curing the meat the farmer usually uses salt1 salt peter1 white or brown sugar or molasses4 ,these are the necessary preservatives4 ,the others such as boracic acid1 borax and soda are often used for sweetening the brine and to keep it from spoiling but are not absolutely essential4 ,the salt extracts moisture and acts as a preservative4 ,the sugar or molasses imparts a nice flavor and has a tendency to keep the muscle tissue soft in contrast to the salt1 which has a tendency to make it hard and dry4 ,so the salt and sugar have two distinct functions to perform1 the one to harden and preserve1 the other to soften and sweeten4 ,if you have a favorite recipe that has proved satisfactory and you want to use sorghum or molasses instead of sugar add one pound more of the molasses4 ,if you have been accustomed to using #b pounds of sugar then use #c pounds of the other sweetening4 ,salt peter is not absolutely necessary as far as the preserving is concerned but it helps to hold the red color of the lean meat4 ,if salt peter is not used the lean meat will be gray in color4 ,it may possibly be a little tenderer if the salt peter is not used as the salt peter tends to harden the meat4 ,chili salt peter can be substituted in place of salt peter1 if only four-fifths as much is used4 ,,the ,,sugar ,,brine ,,cure ,all formulas for the sugar brine cure are practically the same varying only a little in the proportions of sugar1 salt and salt peter4 ,if you have a formula that you have tried for years and have found it to be satisfactory there is no reason you should attempt a new one4 ,but for those who want to try a different formula or recipe ,i will give you this reliable one that is widely used and indorsed by several agricultural colleges4 ,the container should be scalded thoroughly4 ,sprinkle a layer of salt over the bottom and over each layer of meat as it is packed in1 skin down4 ,when full1 cover meat with boards and weight down with a stone so that all will be below the brine1 which is made as follows3 ,weigh out for each #ajj pounds of meat1 #h pounds of salt1 #b pounds of sugar 7preferably brown7 or #c pounds of molasses1 and #b ounces of salt peter4 ,dissolve all in #d gallons of water4 ,this should be boiled1 and when thoroughly cooled1 cover the meat4 ,seven days after brine is put on1 meat should be repacked in another barrel in reverse order4 ,the pieces that were on top should be placed on the bottom4 ,the brine is poured over as before4 ,this is repeated on the fourteenth and twenty-first days1 thus giving an even cure to all pieces4 ,bacon should remain in the brine from four to six weeks1 and hams six to eight weeks1 depending on the size of the pieces4 ,when cured1 each piece should be scrubbed with tepid water and hung to drain several days before smoking2 no two pieces should come in contact4 ,for all curing always use dairy salt and not table salt1 as the latter contains starch to keep it dry and this starch may cause the meat to spoil4 ,if you carefully follow these directions you will have delicious sugar-cured hams and bacon4 ,,corned ,,beef ,it is desirable to have an ample supply of corned beef on hand4 ,for this any part of the beef may be used but the parts usually selected are the plate1 rump1 cross-ribs and brisket1 which are the tougher cuts of the meat4 ,the brisket and plate are especially good because of the character of the fat1 which is somewhat like a tissue4 ,cut all around the meat to about the same thickness1 so that it will make an even layer in the barrel4 ,it is best to remove the bone1 although this is not necessary4 ,be sure to start the pickling or curing while the meat is perfectly fresh1 but well chilled4 ,do not wait like some farmers do until they think the meat is beginning to spoil and then salt it down just to save it4 ,allow ten pounds of dairy salt to each #ajj pounds of meat4 ,sprinkle a layer of the salt in the bottom of the crock1 barrel1 or whatever container is used4 ,have the salt about one-fourth of an inch in depth4 ,after the layer is in the bottom of the container put the cuts of meat in as closely as possible1 making the layer five or six inches in thickness1 then put on another layer of salt1 following that with another layer of meat4 ,repeat until the meat and salt have all been packed in the barrel1 care being taken to reserve salt enough for a good layer on the top4 ,cover the meat with a board and weight down with a stone and not an iron weight4 ,do not allow any meat to project from the salt or mold will start and the brine will spoil in a short time4 ,let the meat stand over-night4 ,prepare a brine by boiling #g pounds salt1 #c pounds brown sugar or #f pounds molasses1 #b ounces baking soda1 #b ounces salt peter and #d gallons water for every #ajj pounds of meat4 ,this quantity of brine should be sufficient to cover that amount4 ,remove any scum that rises to the surface and filter the hot brine through muslin4 ,set the brine aside1 best over-night1 to become perfectly cold before using4 ,in the morning tip the container in which the meat is packed so that all liquor which has separated from the meat over night may drain off4 ,cover the meat with the cold brine4 ,put the container in a cool place4 ,the curing will be more satisfactory if the meat is left at a temperature of about #ch degrees ,f4 ,never let the temperature go above #ej degrees ,f4 and there is some risk with even a temperature of #dj degrees ,f4 if it is continuous4 ,the sugar or molasses in the brine has a tendency to ferment in a warm place4 ,after about five days the meat should be overhauled and repacked1 putting the pieces which were previously on the bottom on top4 ,pour back the same brine1 and five days later repeat the overhauling4 ,this may seem like some trouble and possibly look like a useless waste of time but it is well worth while as it insures a more rapid and uniform curing of the meat4 ,when unpacking the meat watch the brine to see that it is not ropy or moldy4 ,if you find either condition existing remove the meat and rinse each piece with cold water and after scalding the container pack the meat as at first with a little salt4 ,scald and skim the brine and after it is cold pour it on the meat as before4 ,you can use corned beef if necessary after a week in the cure1 but it is not thoroughly cured until it has been from #bj to #cj days in the brine4 ,if kept for sixty days it will be salty enough to need freshening before cooking4 ,if the meat has been corned during the winter1 and is to be kept until summer1 watch the brine closely during the spring as it is more likely to spoil then than at any other time4 ,,plain ,,salt ,,pork ,rub each piece of meat with dairy salt1 and pack closely in a container4 ,let stand over-night4 ,the next day weigh out ten pounds of salt and two ounces of salt peter for each #ajj pounds of meat1 and dissolve in four gallons of boiling water4 ,pour this brine1 when cold1 over the meat1 cover1 and weight the meat down to keep it under the brine4 ,the pork should be kept in the brine until used4 ,,smoking ,,cured ,,meats ,of course many farmers never attempt to smoke their cured meats but use them directly from the brine but if possible it is more satisfactory to smoke them before using for several reasons4 ,first1 the process of smoking helps to preserve the meat4 ,the creosote formed by the combustion of the wood closes the pores of the meat to a great extent thus excluding the air and helping it to keep and at the same time makes the meat objectionable to insects4 ,in the second place1 pickled or cured meats taste better and are more palatable if smoked4 ,of course the smoking must be properly done and the right kind of fuel must be used4 ,the ,smokehouse and the ,smoke4 ,it is not necessary to have a regular smokehouse--although it is a delightful addition to any farm4 ,here again a community meat ring is of great advantage4 ,one smokehouse will answer for many families4 ,this is the ideal arrangement and it can easily be managed if you are progressive and anxious enough to supply your family with delicious meat the year around saving time and money4 ,if1 however1 you have to do your own smoking and smoke only a small quantity at a time a barrel or box will answer4 ,overheating of the meat must be guarded against4 ,green hickory or any of the hardwoods or maple should be used for the smoking4 ,pine or any other resinous woods should not be used as they give a disagreeable flavor to the meat4 ,if it is impossible to get hardwood use corncobs rather than soft wood4 ,the corncobs will leave a dirty deposit on the meat1 which is carbon4 ,it is not objectionable only from the standpoint of looks4 ,the meat which you are going to smoke should be removed from the brine the day before the smoking4 ,a half hour soaking in cold water prevents a crust of salt from forming on the outside4 ,do not hang the meat so that any two pieces touch as this would prevent uniform smoking4 ,always start with a slow fire so as to warm the meat up gradually4 ,thirty-six to forty-eight hours of heat as near #abj degrees ,f4 as possible will be sufficient under most circumstances4 ,how to ,store ,smoked ,meats4 ,a dry1 cool cellar or attic where there is good circulation is a good place for storage4 ,if the meat is to be used soon the meat can hang without coverings but for long keeping you will have to wrap it when cold in waxed paper and then in burlap1 muslin or canvas bags and then hang it1 after it is tied very tightly to prevent insects from getting in1 in a room with a cool uniform temperature4 ,some farmers get satisfactory results by wrapping the meats in strong bags and then burying them in oat bins4 ,,sausage ,frequently when animals are butchered on the farm there are often wholesome portions of the carcass that are not used4 ,all trimmings1 cheeks1 liver1 tongue1 breast and other pieces can be made into bologna1 headcheese or some other form of sausage4 ,sausage making is an art worth acquiring4 ,there is always a good demand for fresh and smoked country sausage1 so if you wish to sell some you will have no trouble in finding a market for your product if it is a good one4 ,to make sausage you should have a meat grinder1 which is an absolute essential on every farm4 ,if you do not have one already then buy a ,no4 #bb or ,no4 #cb4 ,in addition to the grinder you will need a stuffer attachment which costs very little4 ,a knife1 cord1 string1 a clean tube and casings or muslin bags will complete your equipment4 ,the muslin bags can be of any size but the easiest to handle are #ab inches long and #b inches in diameter4 ,if the sausage is stuffed into these bags they must be paraffined for home use4 ,if you do not want to bother with casings or bags put the sausage in stone crocks or tin pans with a layer of lard or paraffin on top4 ,the best sausage is made by using #c parts of lean meat to one of fat4 ,when using the grinder1 distribute the lean and fat meat as uniformly as possible4 ,you are not necessarily limited to pork sausage1 for there are many other delicious varieties you can make4 ,they vary in the different kinds of meat used and in the different seasonings and spices4 ,breakfast sausage has bread added to it2 frankfurters are smoked pork sausage in casings2 liver sausage has pork and beef or veal and bread in it2 and blood sausage1 as its name suggests1 has blood 7preferably from a hog7 added to it4 ,then there is tomato sausage which is made of pulp from fresh tomatoes1 pork sausage and crackers4 ,summer sausage is made in the winter and kept for use during the summer4 ,after being dried and cured it will keep for months4 ,brain sausage is delicious4 ,to make it calves' brains are mixed with lean pork4 ,cambridge sausage has rice added to it4 ,headcheese is usually made from the hog's head but odds and ends also can be used not only from pork but from beef and veal4 ,scrapple usually means the head and feet of hogs but it can be made from any hog meat4 ,it is a good food as it uses cornmeal4 ,it makes a change from fried mush and most men working on a farm relish it4 ,sausage can be made from mutton mixed with pork in much the same way as beef is used for similar purposes4 ,a general formula would be #b parts of mutton to #c parts pork with seasonings4 ,with a plentiful supply of good home-cured and home-smoked meats1 together with several varieties of sausages1 you can feel you are well equipped to feed your family with its share of meat4 ,everything will have been utilized1 nothing will have been wasted4 ,you produced your own meat1 you slaughtered and cured and smoked it and put all trimmings and other left-overs into appetizing food for your family and you have saved money4 ,you have utilized things at hand and required no transportation facilities4 ,and best of all1 you have the very finest in the land for your family and that gives one a perfectly justifiable pride in the work accomplished4 ,,chapter ,,xvii ,,preserved ,,or ,,canned ,,eggs ,as one-half of the yearly egg crop is produced in ,march1 ,april1 ,may and ,june consumers would do well to store enough at that time to use when production is light4 ,fifty dozen eggs should be stored for a family of five to use during the months of ,october1 ,november1 ,december and ,january1 at which time the market price of eggs is at the highest4 ,when canning them the eggs must be fresh1 preferably not more than two or three days old4 ,this is the reason why it is much more satisfactory to put away eggs produced in one's own chicken yard or one's neighbor's4 ,infertile eggs are best if they can be obtained--so1 after the hatching exclude the roosters from the flock and kill them for table use as needed4 ,the shells must be clean4 ,washing an egg with a soiled shell lessens its keeping quality4 ,the protective gelatinous covering over the shell is removed by water and when this is gone the egg spoils more rapidly4 ,use the soiled eggs for immediate use and the clean ones for storage4 ,the shells also must be free from even the tiniest crack4 ,one cracked egg will spoil a large number of sound eggs when packed in water glass4 ,earthenware crocks are good containers4 ,the crocks must be clean and sound4 ,scald them and let them cool completely before use4 ,a crock holding six gallons will accommodate eighteen dozen eggs and about twenty-two pints of solution4 ,too large crocks are not desirable1 since they increase the liability of breaking some of the eggs1 and spoiling the entire batch4 ,it must be remembered that the eggs on the bottom crack first and that those in the bottom of the crock are the last to be removed for use4 ,eggs can be put up in smaller crocks and the eggs put in the crock first should be used first in the household4 ,,method ,,of ,,storing ,there are many satisfactory methods of storing eggs4 ,the commercial method is that of cold storage and if it were not for this method winter eggs would be beyond the average purse4 ,the fact that eggs have been held in cold storage does not necessarily mean that they are of low quality4 ,carefully handled cold-storage eggs often are of better quality than fresh local eggs that have been improperly cared for4 ,in the home they may be packed by several methods3 ,salt1 oats or bran2 covering them with vaseline1 butter1 lard1 paraffin or prepared ointments2 immersion in brine1 salicylic acid1 water glass 7sodium silicate7 or limewater4 ,any of these methods will keep the eggs for short periods if stored in a cool place4 ,the salt1 oats and bran are very satisfactory4 ,the ointments also are satisfactory4 ,the water glass and limewater will keep eggs without loss for a year4 ,however1 it is not wise to put down more eggs than is necessary to tide over the period of high price4 ,,water ,,glass ,,method ,water glass is known to the chemist as sodium silicate4 ,it can be purchased by the quart from druggists or poultry supply men4 ,it is a pale yellow1 odorless1 sirupy liquid4 ,it is diluted in the proportion of one part of silicate to nine parts of distilled water1 rain water1 or other water4 ,in any case1 the water should be boiled and then allowed to cool4 ,half fill the vessel with this solution and place the eggs in it1 being careful not to crack them4 ,the eggs can be added a few at a time until the container is filled4 ,be sure to keep about two inches of water glass above the eggs4 ,cover the crock to prevent evaporation and place it in the coolest place available from which the crock will not have to be moved4 ,wax paper covered over and tied around the top of the crock can be used4 ,inspect the crock from time to time and replace any water that has evaporated with cool boiled water4 ,,limewater ,,method ,limewater is also satisfactory for preserving eggs and is slightly less expensive than water glass4 ,a solution is made by placing two or three pounds of unslaked lime in five gallons of water1 which has been boiled and allowed to cool1 and allowing the mixture to stand until the lime settles and the liquid is clear4 ,the eggs should be placed in a clean earthenware jar or other suitable vessel and covered to a depth of two inches with the liquid4 ,remove the eggs as desired1 rinse in clean1 cold water and use immediately4 ,if using the limewater method add a little of the lime sediment to insure a constantly saturated solution4 ,if a thin white crust appears on the limewater solution it is due to the formation of calcium carbonate coming in contact with the air and consequently does no harm4 ,,candling ,,eggs ,,at ,,home ,if you purchase the eggs that are to be stored it is safer to candle them4 ,examining eggs to determine their quality is called candling4 ,every one knows that some eggs are better than others1 but the ease with which the good ones can be picked out is not generally understood4 ,the better the quality of eggs1 the surer the housewife can be that they will keep satisfactorily4 ,,homemade ,,candler ,the equipment for candling usually consists of either a wooden1 a metal1 or a cardboard box and a kerosene lamp or an electric light4 ,a very inexpensive egg candler for home use can be made from a large shoe-box or similar cardboard box4 ,remove the ends of the box1 and cut a hole about the size of a half-dollar in one side4 ,slip the box over the lamp or electric bulb1 darken the room1 hold the egg1 with the large end up1 before the opening in the box and its quality can easily be judged4 ,,signs ,,of ,a ,,good ,,egg ,when held before the opening of the candle1 good eggs will look clear and firm4 ,the air cell 7the white spot at the large end of the eggs7 should be small1 not larger than a dime1 and the yolk may be dimly seen in the center of the egg4 ,a large air cell and a dark1 freely moving yolk indicate that the egg is stale4 ,if the shell contents appear black or very dark1 the egg is absolutely unfit for food4 ,if you are in doubt about the quality of any eggs you are candling break a few of them into a dish and examine them4 ,this is an excellent way to learn to know how good and bad eggs look when they are being candled4 ,discard all eggs that have shrunken1 loose contents1 a watery appearance1 cracked and thin shells4 ,eggs of this description will not keep and are apt to spoil the eggs close around them4 ,any egg that floats in the solution should be discarded4 ,when packing eggs whether in salt1 oats1 or in solution place them with small end down4 ,when packing them in salt1 oats1 etc41 do not allow any two eggs to touch4 ,,packing ,,the ,,eggs ,one gallon of water glass as purchased will make enough preservative to preserve from #ge to #ajj dozen eggs4 ,three gallons of either water glass solution or limewater solution will preserve from #bjj to #bdj dozen eggs according to the size of the eggs and the shape of the container4 ,the cost of preserving eggs by the water glass method is about one cent per dozen eggs1 not considering the cost of the container4 ,the lime water method is still cheaper4 ,the following gives the sizes of jars with approximate capacity for eggs and the amount of water glass solution required to cover the eggs3 #a gallon jar--#dj eggs1 #c pints of solution or #a qt4 #b gallon jar--#hj eggs1 #h pints of solution or #b quarts4 #c gallon jar--#abj eggs1 #aa pints of solution or #e quarts4 #d gallon jar--#afj eggs1 #ad pints of solution or #g quarts4 #e gallon jar--#bjj eggs1 #ah pints of solution or #i quarts4 #f gallon jar--#baf eggs1 #bb pints of solution or #aa quarts4 #aj gallon jar--#djj eggs1 #cf pints of solution or #ah quarts4 ,,how ,,to ,,use ,,preserved ,,eggs ,when the eggs are to be used1 remove them as desired1 rinse in clean1 cold water1 and use immediately4 ,eggs preserved in water glass can be used for soft boiling or poaching up to ,november4 ,before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking1 as the preservative seals the pores of the shell and prevents the escape of gases1 which is possible in the strictly fresh egg4 ,they are satisfactory for frying until about ,december4 ,from that time until the end of the usual storage period--that is until ,march--they can be used for omelettes1 scrambled eggs1 custards1 cakes and general cookery4 ,as the eggs age1 the white becomes thinner and is harder to beat4 ,the yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks4 ,sometimes the white of the egg is tinged pink after very long keeping in water glass4 ,this is due1 probably1 to a little iron which is in the sodium silicate1 but which apparently does not injure the eggs for food purposes4 ,,chapter ,,xviii ,,home ,,storage ,,of ,,vegetables ,towards the end of the canning season most housewives have used every available glass jar and tin can and hesitate about purchasing a new supply4 ,they have dried and brined many products and yet they feel1 and rightly so1 that they would like still more vegetables for winter use4 ,there still remains another method that they may employ to provide themselves with a plentiful supply of vegetables and these vegetables can be in the fresh state too4 ,neither canned1 dried1 pickled or salted but fresh4 ,canning1 drying1 pickling and salting are essential and necessary but they can not take the place of storage4 ,to keep vegetables in their natural state is the easiest and simplest form of food preservation4 ,of course1 you must take proper precautions against freezing and decay4 ,if you do this you can have an abundant supply of many kinds of fresh vegetables all winter1 where climatic and living conditions will permit4 ,storage costs but little money and little effort and yet it is very satisfactory4 ,there are many vegetables that can be stored to good advantage4 ,they are3 ,beets1 ,brussels ,sprouts1 ,beans1 ,celery1 ,carrots1 ,chicory or ,endive1 ,cabbage1 ,cauliflower1 ,kohl-rabi1 ,lima ,beans1 ,onions1 ,sweet ,potatoes1 ,squash 7,winter71 ,salsify or ,vegetable ,oyster1 ,tomatoes1 ,turnips4 ,to get good results in any kind of storage1 you must observe four things3 #a4 ,proper ventilation4 #b4 ,proper regulation of temperature4 #c4 ,sufficient moisture4 #d4 ,good condition of vegetables when stored4 ,there are six different ways to store vegetables4 ,they are3 cellar storage1 pit storage1 outdoor cellar or cave storage1 attic storage1 sand boxes and pantry storage4 ,,cellar ,,storage ,we will first of all consider cellar or basement storage4 ,one of the most convenient places for the storage of vegetables is a cool1 well-ventilated and reasonably dry cellar underneath the house4 ,this cellar must have windows or some method of ventilation1 must not be too warm and not so cold that food will freeze4 ,if there is proper ventilation there can be some dampness without injury to the vegetables4 ,if your cellar or basement floods easily or has water standing in it anywhere it should not be used for vegetable storage4 ,if there is a furnace in the cellar or basement a small room as far as possible from the heating plant should be partitioned off4 ,do not build a room in the middle of the cellar1 for two sides of the room should consist of outside walls4 ,if possible have two outside windows for proper regulation of the temperature and for good ventilation4 ,if you cannot have two windows have one4 ,a very good arrangement for constant circulation of air consists in having a stove-pipe inserted through one of the lower panes of the window to admit cold air4 ,one of the upper panes of the window can be removed to allow for the escape of warm air4 ,that is1 of course1 if the window is made of nine or twelve small panes of squares of glass4 ,in severely cold weather this upper pane can be replaced or the opening stuffed up in some way4 ,if you do not have an old stove-pipe you can make a wooden flue of old boards or old discarded boxes4 ,most cellars and basements are now made with concrete floors4 ,the ideal floor for storage purposes is an earth floor4 ,however1 we can put two or three inches of sand on our concrete floors and get good results4 ,sprinkle the sand with water from time to time4 ,put the vegetables that are to be stored in boxes1 baskets1 barrels or crates4 ,use containers that hold only two or three bushels apiece4 ,if larger boxes or barrels are used there is always danger of heating and decay4 ,of course1 proper precautions should be taken against mice4 ,an excellent way to prevent wilting of crops and shrinkage is to put moist leaves1 oak or maple1 in the containers with the vegetables4 ,moist sand is sometimes used but it is much heavier to handle than the leaves4 ,it is no difficult matter to rake the lawn when you are ready to store the vegetables4 ,the vegetables that are adapted for cellar storage are beets1 cabbage1 carrots1 celery1 parsnips1 potatoes1 salsify and turnips4 ,,pit ,,storage ,there are two kinds of pits that may be used for storage4 ,those that are not frost-proof and those which are frost-proof4 ,some vegetables are not injured by being held in a frozen condition during the winter months4 ,cabbage is not injured by moderate frost4 ,cabbage and parsnips will stand freezing and a little thawing1 so they can be put in pits or better still1 boxes or barrels set into the ground may be used4 ,make the pit mound shaped4 ,if the earth is mounded around the box1 barrel or pit1 surface water cannot run in4 ,if using this kind of storage do not store the products until both the ground and the products are frozen solid4 ,the idea is to keep the vegetables frozen or to have very few freezings and thawings1 and those few should be gradual4 ,after the pit has been made or the box or barrel has been set into the ground and filled with vegetables1 it should be covered first with a piece of burlap or carpet1 then with a mouse-proof board cover and finally with straw or similar material4 ,when taken from the pit1 the vegetables can be thawed out over night in cold water1 after which they can be kept in the cellar for a short length of time4 ,the pits for keeping vegetables free from frost must be carefully and thoughtfully made1 but they are cheap and are very useful and practical when caves or cellars are not convenient4 ,the frost-proof pit for storing vegetables should always be placed in as well-drained a place as possible4 ,a shallow excavation should be made from one to two feet deep1 four feet wide and as long as desired4 ,line the pit with straw1 hay or leaves1 then place the vegetables in a conical pile on the straw4 ,cover the vegetables with six inches of the material used in making the lining4 ,this is covered with three or four inches of earth4 ,the straw is allowed to extend up through the earth at the top of the pile1 thus assuring ventilation4 ,when it becomes colder add more covering to the pit by another layer of straw and a layer of earth4 ,in very cold climates a layer of manure or corn stalks will afford protection against frost4 ,it is well to make several small pits rather than one larger one for the reason that when a pit has once been opened it is difficult to protect the remaining vegetables from frost4 ,it is advisable to store several varieties of vegetables in one pit so that when each pit is opened you have a variety of vegetables4 ,if you follow this plan separate the various crops by using straw or leaves4 ,pits are entered by chopping a hole through the frozen earth at one end1 large enough to reach into or crawl into4 ,after the vegetables have been obtained keep the hole stuffed and covered most carefully and deeply with old sacks and straw4 ,if the smaller pits are used1 a decidedly better arrangement1 take out all the vegetables in the pit and those that are not needed for immediate consumption can be placed in the cellar storage room1 or other cool place1 until needed4 ,do not use those pits if you live where winter rains are abundant as the pits will become water soaked and the vegetables will suffer more or less decay4 ,,outdoor ,,cellar ,,storage ,outdoor cellars or caves may be cheaply built for more or less temporary use or they may be very expensively built of concrete1 brick1 or clay blocks4 ,of course1 the latter are permanent storing places and offer perfect storage for potatoes1 carrots1 cabbages1 parsnips1 beets1 turnips and salsify4 ,the objectionable features of indoor cellar storage is that such storage does not furnish ideal conditions for keeping the vegetables fresh for any great length of time4 ,the objectionable feature to the pit storage is the inaccessibility to these pits during severe weather4 ,the outdoor cellar or cave overcomes both these objections4 ,the outdoor cellar or cave is an underground structure1 preferably built in a hillside and fully covered with earth except at one end only where the entrance is located4 ,if there are doors at both ends it is almost impossible to prevent freezing in very cold weather4 ,the cave door should fit perfectly and there should be a hatchway or door over the steps leading down to the cave door4 ,a very satisfactory inexpensive cellar can be made by digging an excavation about #e ft4 deep and in this erecting a frame by setting posts in rows near the dirt walls4 ,saw these posts off at uniform height and place plates on their tops4 ,on these plates place rafters4 ,board up completely with the exception of the entrance4 ,cover the whole with dirt or sod and in cold climates add a layer of straw or fodder4 ,a ventilation must be provided in the roof at the back end4 ,a sewer tile with the bell end up makes a very good flue4 ,a dirt floor is satisfactory as it contains moisture4 ,if there is any seepage use a drain tile to carry it off4 ,the more pretentious permanent cellars are provided with air spaces to furnish insulation2 are provided with large ventilation shafts through the roof and cold air intakes under the floor4 ,thorough drainage is obtained by placing a line of tile around the outside wall and also by having the air intake serve as a drain for surplus water that might get into the cave4 ,the floor is cement or concrete4 ,such a cave is expensive but is a permanent structure and a good addition to any farm or estate4 ,if properly made it is possible to maintain a temperature of #cd to #ch degrees without much fluctuation during the winter months4 ,this kind of storage is not only adapted for vegetables but apples as well4 ,it is better adapted to the ,northern1 ,eastern and ,western ,states than to the ,southern ,states1 where it is likely to be warm at the time the vegetables are ready for storage4 ,when making the cave1 have it as near as possible to the kitchen door4 ,sometimes caves are made so that they can be entered from the house1 cellar or porch4 ,,attic ,,storage ,some vegetables such as onions1 squashes1 sweet potatoes and pumpkins can be stored in the attic in crates which allow free circulation of air4 ,they must be absolutely free from bruises and must be well ripened and cured4 ,to cure the vegetables expose them to the air for a few days in the shade4 ,remove the tops of onions before storing4 ,the attic is much better for storing onions than the basement4 ,squashes are susceptible to cold and moisture1 so are suitable for the attic4 ,be very careful in handling the squashes to prevent breaking the stems off4 ,watch pumpkins and squash carefully and at the first sign of decay1 use immediately or can4 ,,sand ,,box ,,storage ,sand boxes in cellars1 pits or caves are desirable for beets1 turnips1 kohl-rabi1 carrots1 winter radishes and rutabagas4 ,the sand keeps them cold and prevents evaporation4 ,kohl-rabi should be tender when stored4 ,,pantry ,,storage ,where there is no attic or where it is inconveniently reached1 the products that are adapted to a very dry place can be stored on the pantry shelves or in a dry cellar near the furnace4 ,they are onions1 squashes1 pumpkins and sweet potatoes4 ,the keeping qualities of all these vegetables1 no matter what storage is used1 depends chiefly upon their condition when placed in storage4 ,all products to be stored must be mature1 but not overgrown4 ,root crops should be dry while the ground is in good working condition4 ,all vegetables should be allowed to become surface dry before placing them in storage4 ,white or ,irish potatoes1 especially1 should not be exposed to bright sunlight any length of time4 ,only vegetables free from disease or injury should be stored4 ,any that are damaged can be used immediately1 or can be canned or dried4 ,further particulars for the storing of fresh vegetables are given in the following tables4 ,,table ,,for ,,vegetable ,,storage ,,vegetables ,,how ,,best ,,stored ,,preparation ,,for ,,storage ,,amount ,,for ,,family ,,of ,,two ,,remarks ,irish ,potatoes ,must be kept cool with a slight degrees of moisture4 ,use either cellar or cave methods4 ,no potato should be more than four ft4 from air if stored in barrels1 boxes1 crates or bins4 ,potatoes must be dug before the ground is crusted with frost4 ,frosted potatoes will spoil1 one after another4 ,impossible to sort out frosted potatoes4 #aj to #ae bus4 ,remember ,irish potatoes are ruined by freezing4 ,potatoes should be kept absolutely dark to prevent greening by light4 ,never buy potatoes in sacks that show wet places due to a frosted potato4 ,sweet ,potatoes ,require warmth and dryness4 ,in crates or on shelves in warm dry room4 ,can be spread on the floor in the room above the kitchen where they will have plenty of heat1 especially for the first #b or #c weeks after they are dug4 ,when the sweet potatoes are dug they should be allowed to lie in the sun and wind for #c or #d hours so as to become perfectly dry4 ,they must be well ripened and free from bruises4 ,can be kept on shelves in a very dry place and they need not be kept specially cold4 ,sweet potatoes keep best when they are showing just a little inclination to sprout4 ,however1 if they start growing the quality is greatly injured4 #b to #c bus4 ,if you are in doubt as to whether the sweet potatoes are matured enough for storage1 cut or break one end and expose it to the air for a few minutes4 ,if the surface of the cut or break dries1 the potato is mature4 ,but if moisture remains on the surface1 it is not fully ripened4 ,in places where there are early frosts1 sweet potatoes should be dug about the time the first frost is expected1 without considering maturity4 ,carrots ,are best stored in sand in cellars1 caves or pits2 or in tightly covered boxes or crocks4 ,must be kept cold and evaporation must be prevented1 for otherwise they become wilted4 ,can remain in the ground until the weather is quite cool2 then be pulled1 the tops cut off and then stored4 #a to #c bus4 ,if you store carrots in the cellar and it is extremely dry cover them with a little moistened sand4 ,celery ,may be rooted in earth in a cellar or cave and if watered occasionally will keep fresh until ,christmas4 ,the soil1 earth or sand1 in which the celery is set should be #b or #c inches deep4 ,this soil must not be allowed to become dry4 ,can remain in the ground until the weather is quite cool4 #e dozen good plants or bunches4 ,another way to store celery is to bank it to the top with earth2 cover the tops with boards1 straw1 or leaves and allow it to remain where it has grown until wanted for use4 ,another way is to dig a trench #ab inches wide and deep enough to correspond with the height of the celery1 then lift the celery and pack it in this trench with some soil about the roots4 ,when the weather becomes colder1 cover the trench with boards nailed together in the form of a ,v shaped trough and over this inverted trough put a layer of soil4 ,the ends of this trough should be left open for ventilation until freezing sets in1 then close these openings with straw1 old bags or soil4 ,if the freeze ceases and there is a spell of warmer weather open the ends slightly for ventilation4 ,when the celery is first stored in the trenches the soil about the roots of the celery should be watered and and if the weather is dry after the celery is put in the trenches1 pour some water around the roots to keep the celery crisp and fresh4 ,cabbage ,can be wrapped in paper with the outer leaves left on for immediate use and stored in ventilated barrels or large crates in the cellar4 ,but as few cellars are cool enough to keep cabbage in good condition it is more advisable to store it in a long shallow pit in the garden4 ,is not injured by moderate frost while in the pit but should not be disturbed while frozen4 ,the pit should be long and narrow4 ,pull the cabbage1 stem1 root and all1 and then laid with heads down about #c heads in width can be placed in the pit4 ,cover lightly with soil and as the weather becomes colder add a little more soil until there is a layer #f or #g inches thick over the cabbage4 ,keep the ends of the pit partially open for ventilation until the weather becomes very cold4 #be heads4 ,late varieties of cabbage are the only ones fit for storage4 ,it is advisable to dig a shallow ditch around the pit so that all surplus water can be carried off4 ,chickory or ,endive ,store in a box or bed of moist sand in the cellar4 ,put roots in an upright position with the sand coming just to their tops4 ,water the sand occasionally4 ,sometimes a covering of straw is added to blanch the tender growth of shoots1 which is the part used as food4 ,late in the fall lift the roots out and carefully trim off the leaves without injury to the heart4 #e doz4 roots4 ,chickory or endive is grown the same as carrots or salsify4 ,it is useful in the winter for it furnishes the needed green that is so scarce in winter4 ,beets ,must not be placed in too large piles in the cellar as they are inclined to mold4 ,can also be buried in pits in open ground4 ,can remain in the ground until very cool weather2 then should be pulled1 the tops cut off and then stored in the cellar4 #a bushel4 ,beets are not so much inclined to shrivel as carrots4 ,salsify or ,vegetable ,oyster ,pack roots in box with moist sand in cellar or as they are not injured by remaining in the ground all winter they can be left there4 ,enough for immediate use may be dug in the autumn and the others dug as desired4 ,when stored in the cellar after the salsify is pulled1 trim off the tops and then stand them in an upright position with the sand even with the tops4 #ge to #ajj roots4 ,is injured by too much freezing and thawing1 so should remain frozen4 ,parsnips ,can be stored just as salsify or be allowed to remain in the ground until wanted4 ,those that are to be stored in the cellar can remain in in the garden until the weather is quite cool1 then prepare and store like salsify4 #a bushel in the cellar and one in the garden4 ,parsnips are best kept frozen or fresh in the cellar as too much freezing and thawing destroys them4 ,turnips ,must be stored where temperature is low or sprouting will result4 ,moderate freezing does no harm while in the storage pit but they must not be disturbed while frozen4 ,pull2 cut tops off and store in sand in cellars or caves1 or in pits1 or in tightly covered boxes or crocks4 #a to #c bus4 ,the object is to keep them cold and prevent evaporation4 ,it is a good plan to store a portion in the cellar so as to be available during the time that those buried in the pit are frozen in and not so easily accessible4 ,onions ,require a cool dry place4 ,attic excellent4 ,before storing1 cure them by exposing to the air for a few days in the shade4 ,dryness is absolutely essential4 ,a well cured onion should be firm and not readily dented at the base of the tops by the tip of the thumb when held in the hand4 #c bushels4 ,onions are best for storage if topped about #a inches long4 ,cauliflower ,planted in shallow boxes of soil in light place in the cellar4 ,must not be too mature4 ,store as many as possible4 ,if kept well watered they will mature for winter use4 ,brussels ,sprouts ,planted in soil in cellar4 ,must not be too mature4 ,according to family tastes4 ,keep watered and will mature4 ,ground ,cherries or ,husk ,tomatoes ,may be stored for some weeks in the husk in their layers in a dry place free from frost4 ,kohl-rabi1 ,winter ,radishes1 ,rutabagas ,best stored in sand in cellars1 cares or pits4 ,must be kept cold to prevent evaporation4 ,according to the family tastes4 ,kohl-rabi must be tender when stored4 ,horse-radish ,may be kept in the ground where grown all winter4 ,must be kept frozen as thawing injures it4 ,pumpkins ,best kept on shelves in a very dry place4 ,can be kept on shelves in furnace room4 ,must be ripened and cured and free from bruises4 #e ordinary sized pumpkins4 ,need not be kept especially cold4 ,squashes ,susceptible to cold and moisture1 so store in a dry place where temperature will be between #ej and #fj degrees4 ,care must be taken that stem is not broken4 #aj ordinary sized hubbard squashes4 ,whenever squashes or pumpkins in storage show signs of decay1 the sound portion should be immediately canned4 ,tomatoes ,cool cellar or cave2 can be wrapped in any absorbent paper preferably without printing upon it1 and laid upon shelves to ripen4 ,the paper absorbs the moisture given off by the tomatoes and causes them to ripen uniformly4 ,if cellar is dry or well ventilated1 tomatoes can be kept a month or six weeks in this manner4 ,may be kept until ,christmas if vines with the green tomatoes hanging on them are pulled and hung in the cellar4 ,pull the vines before they are frosted4 ,all that you can put away4 ,most of the tomatoes that are put into storage will ripen and be most acceptable as soon as they color up4 ,if these tomatoes1 when cooked1 are found to be very acid1 the acidity may be overcome by using baking soda4 ,parsley ,transplant into flower pots late in the fall4 ,keep in windows where they will receive plenty of sunshine4 ,garlic ,should be thoroughly cured as are onions4 ,or it may be braided by the tops into strings which are hung up in dry places for curing and storing4 ,head ,lettuce ,rooted in earth in a cellar or cave4 ,water occasionally4 ,all you have in the garden4 ,dry beans and peas ,stored where protected from weevils4 ,should be fully ripened before shelling4 ,pick pods by hand as they ripen and spread pods to become thoroughly dry4 ,may be shelled by spreading pods on a sheet and beating them with a stick4 ,can be cleaned by pouring them from a height of #d or #e ft4 upon a sheet and allowing the wind to blow the particles of pod out of them as they fall4 ,as many as you can gather4 ,apples ,must be kept in a dry1 cool place and so stored as to be in no danger of absorbing odors from vegetables stored nearby4 ,apples absorb odors from potatoes1 onions1 turnips and other strong vegetables4 ,sort apples carefully removing and using at once all fruit that is bruised and shows signs of decay4 ,the best results are obtained by wrapping each apple in half a sheet of newspaper and storing in barrels1 boxes1 crates or bins4 ,the wrapping prevents apples from touching and thus prevents decay4 ,it also protects apples from odors of vegetables stored nearby4 ,as many barrels of apples as possible4 ,remember that ,an apple a day will keep the doctor away4 ,the cellar or other storage place must be kept cool4 #cb ,f4 is ideal4 ,never allow temperature to go above #dj ,f4 ,they can be stored unwrapped in barrels1 boxes1 crates1 bins1 etc41 if proper attention is paid to sorting1 to providing a cool place for storage1 to occasional sorting during the winter and for the immediate removal of all decayed fruit4 ,even if you do not raise apples1 but have a good storage place1 meeting the requirements as regards temperature1 you will find it advantageous to buy a winter's supply in the autumn1 when prices are low4 ,,chapter ,,xix ,,how ,,to ,,market ,,home ,,canned ,,produce ,you have some delicious jellies1 jams1 canned fruits and vegetables that you wish to sell and you do not know just how to go about it4 ,there are at your disposal several means of selling3 #a4 ,through advertising4 #b4 ,through personal letters to desirable shops1 delicatessens1 boarding-houses1 colleges1 etc4 #c4 ,by direct salesmanship2 that is1 by making personal visits to the buyers1 either homes or stores4 #d4 ,through jobbers to whom you pay a commission on all sales4 #e4 ,through coperative selling4 ,perhaps the cheapest and easiest way for you to handle your problem is to employ the method so much used to-day and that is wayside advertising4 ,wayside advertising costs practically nothing and yet it pays4 ,autos are everywhere these days4 ,you cannot take a country ride without seeing many signboards at the farm entrances advertising chickens1 fresh eggs1 vegetables1 honey1 apples and canned goods4 ,i have a friend who drives #ej miles every fall for her honey4 ,she first found it by seeing the sign in front of the farm and now she returns year after year because she thinks no other honey is just like it4 ,she would never have discovered it if that farm woman had not been clever enough to think of advertising her goods in this cheap way4 ,my friend told all her other auto friends1 so the country woman has a splendid outlet for her product now4 ,if you live on a good road that is patronized at all by autoists you ought to get your signboard up at once4 ,we often pass a farm where the sign ,fresh ,home-,made ,candy always tempts us to stop and buy4 ,what autoist could resist that sign8 ,and here miles from town this clever woman is carrying on a profitable side trade1 which is netting her a nice little yearly income4 ,her candy is good2 we go often and so do many others4 ,she has turned her profession into a paying proposition4 ,she could send her candy away by parcel post or by some other means1 but she would not be so far ahead as she is now4 ,in addition to your wayside advertising you could advertise in papers1 magazines1 etc4 ,many producers believe strongly in advertising in daily and weekly papers4 ,you can quickly find out whether this kind of advertising pays4 ,give it a trial at least4 ,after you have spent ten or fifteen dollars in advertising you ought to know whether it pays4 ,use one or two of the city papers near you1 taking the publisher's advice as to the best day of the week on which to run the advertisement1 the size and the position of the ad4 ,the first cost of getting your customers may seem high1 but with good products you could soon build up a list of people to whom sales can be made year after year4 ,this form of advertising has many advantages4 ,if your advertising copy is clever and you have some novelty to offer1 you ought to receive many orders4 ,if orders come1 you get the full retail price1 the shipping charges are paid by the customer1 and cash comes with every order4 ,and it means1 if your customers are pleased1 that you have permanent customers4 ,the initial cost is great and there is a risk1 but remember it pays to advertise4 ,there are millions of city women who never can a jar of fruit or put up a single glass of preserves or jelly who will be glad to have you send your goods direct to them by parcel post4 ,but you must get in touch with these women either through wayside advertising1 magazine and paper advertising or by direct salesmanship1 although very few women have the time for personal calls4 ,considerable business can be done by letter writing to stores1 restaurants and boarding-houses in distant cities4 ,it may be impossible for you to go personally1 in which case letters often bring the desired results4 ,make your letters business-like and typewrite them4 ,do not be discouraged if you do not get many replies at first as there are at least fifty per cent who pay no attention to such letters4 ,but this form of advertising usually pays4 ,another method followed by many home canners is that of marketing direct to the retail grocers1 care being taken1 of course1 to protect these grocers by not selling to more than one member in a community4 ,one of the great advantages1 of this direct salesmanship is that little selling effort is required on your part after the first arrangements have been made4 ,the nearby market plan is greatly to be recommended because you can keep in touch with your selling concern1 build up a line of desirable goods and promote its sale by advertising4 ,of course you can get more money for your goods if you have time and the opportunity to sell direct to the consumers4 ,you will of necessity have to sell cheaper to the grocers because they too must make their profit4 ,marketing direct to the consumer has a special appeal to many people4 ,where time is available and the community accustomed to purchasing in this manner1 this method offers great possibilities4 ,the profits are of course higher but the results more uncertain1 for it is somewhat difficult to gauge the demands of the public1 and the canner must assume the risk ordinarily taken by the merchant4 ,it takes time and patience to develop a list of customers but if you have time in the winter to do this you will find it will pay you well4 ,if you can get customers who are willing to pay good prices for quality1 scrupulous cleanliness and the homemade flavor1 you will get a larger gross return than if you sold through merchants1 but if your time is valuable it would scarcely pay you to take individual orders and deliver goods4 ,there is still another way and that is to market your home-canned products in large lots to jobbers1 but if this plan is to be pursued successfully there must be a reasonably large pack and wholesale rates4 ,this method produces more uniform profits year by year1 for after a reputation is established the home-canner would not experience great difficulty in thus disposing of her entire output by contract1 providing the quality was high and the price demands not excessive4 ,but the greatest and best way of all to find a profitable market for your things is to coperate with other canners in your own neighborhood and find a market for quantity as well as quality4 ,delicatessens1 club houses1 tea shops1 college dormitories1 restaurants and hotels1 all pay good prices for fine quality4 ,no big buyer will bother to purchase one or two dozen of this or that4 ,he wants dozens of things4 ,one of the very best profitable ways to sell with little trouble is through quantities4 ,get all the women in your community to bring together cans of fruit and preserves1 etc41 to some marketing place4 ,find out how many jars of currant jelly you have1 how many cans of peas and corn1 how many of cherries1 etc41 and then notify your buyer or prospective buyer4 ,coperative selling has been undertaken and found profitable4 ,in some cases1 especially in localities frequented by the summer boarder or the automobile tourist1 sales are made direct to customers who come to the salesrooms of the organizations or to their special sales2 in other cases goods are sent by parcel post and other means4 ,the women in the community can hire or beg a room where all the women of the community can sell their products for individual profit4 ,this room should be located on the direct automobile road in order to attract tourists and automobile parties4 ,an annual membership fee of from #ej cents to #a generally is required for these organizations1 and a charge of from #aj to #ae per cent of the selling price usually is made to cover the cost of selling4 ,in a few instances the managing board has been able to secure an efficient person to take charge of the enterprise for a specified percentage on the sales4 ,wholesale grocery concerns are interested in big things--orders can be placed with them4 ,soda fountains in towns and cities are excellent customers for the freshest eggs they can get4 ,they are encroaching more and more on the trade of the restaurants and lunch rooms4 ,many serve light luncheons and would be interested in good butter1 preserves and jams4 ,when you get a list of names and addresses write to several dozen places1 tell what your organization has in the way of guaranteed eggs1 homemade products and what kind of service you could offer in the way of regular shipments4 ,when orders come it is an easy matter to look up at your local bank the responsibility of any customer1 so there is little risk4 ,or cash can be insisted upon with every order1 although large concerns prefer to pay after receipt of goods and bill4 ,each woman in this coperative organization must keep her goods up to a certain standard1 for an inferior lot of goods sent to a large firm might ruin a reputation4 ,three things govern the sale of canned products--appearances1 quality and price4 ,so many things enter into consideration of prices obtainable that it is difficult to set a standard which will be applicable to different sections4 ,the quality of the pack1 its neatness1 the method of marketing and many other matters must be considered in deciding this all-important point4 ,as a general proposition1 however1 if the products are uniformly high grade1 prices may be obtained which are somewhat in excess of factory-made products marketed in the same manner4 ,like any other new industry1 the selling should be developed slowly in order to minimize the possibility of loss and to assure stable business4 ,one should study the situation carefully both from the manufacturing and marketing standpoints4 ,plan the season's campaign before taking up the work1 and do not let the enthusiasm of the beginner interfere with good business judgment4 ,the selling when rightly managed can be made a successful business or it can be turned into a liability through careless1 unbusinesslike methods and insufficient or unwise planning4 ,properly handled it will pay well for the investment of time and money1 and offer opportunity for the disposal of surplus home-canned1 home-grown1 homemade and home-prepared products of all kinds4 ,,living ,,up ,,to ,,contracts ,care must be taken not to contract for more than can be delivered4 ,this would be bad business1 and business principles must govern in selling home products just as in other enterprises if one is to be increasingly successful from year to year4 ,occasionally a quantity of fruit which will not meet the rigid requirements of the canning business can be turned into preserves1 jellies or fruit juices4 ,preserves and jellies should be marketed in glass1 and fruit juices in bottles1 although some manufacturers are now marketing some of these products in fiber cups4 ,this line of products will require some additional equipment1 but there is a steady demand for such homemade things and many women are deriving profits through the sale of their tastily prepared jellies1 just as pickles and condiments have lined the pocketbooks of ambitious housewives before now4 ,home canning for the market is essentially a matter of specializing and of giving the consumer a better product than he is accustomed to purchase4 ,too much emphasis cannot be placed upon the maintenance of a high standard for home-canned goods4 ,care should be taken that every jar measures up to a rigid standard1 for a single one which falls below grade will neutralize the reputation and standing obtained by the sale of a dozen jars of perfect product4 ,a quality is necessary which will warrant a money-back guarantee on every jar4 ,,the ,,use ,,of ,,labels ,,in ,,canning ,labels for both tin cans and glass jars should tell the truth as to the quality1 weight and kind of product within the pack4 ,before adopting a trade-mark and label1 consult the ,bureau of ,chemistry1 ,u4,s4 ,department of ,agriculture1 ,washington1 ,d4,c41 as to label requirements for canned goods prepared for the market4 ,it pays to show samples of all your canned goods at county and state fairs4 ,you may win many premiums4 ,goods which are canned with preservatives should be debarred from all exhibits4 ,,packing ,,glass ,,for ,,shipping ,wrap each glass or jar separately in rumpled newspapers or excelsior and pack in barrels or boxes4 ,line these containers with papers or excelsior4 ,strong corrugated parcel post boxes can be obtained for this purpose4 ,wrap each jar with excelsior or paper before putting it in its proper section4 ,if sending large amounts send all boxes or all barrels1 do not mix them1--sending half barrels and half boxes--as large concerns like uniform packages4 ,,packing ,,tin ,,for ,,shipping ,two dozen cans is the regulation shipping case4 ,have the shipping boxes of uniform size4 ,put the two dozen cans in the box and nail on the top4 ,be exceedingly careful not to drive nails into the cans4 ,on both ends of the box paste labels such as are on the cans1 telling what the contents of the box are4 ,address the box carefully using marking ink or a regulation tag4 ,if a tag1 tack with small tacks on the top of the box4 ,write your own name and address on the tag distinctly as the sender4 ,be as careful of the tacks as you were of the nails4 ,always get a receipt from your express agent if shipping by express as this will be necessary in case of non-receipt of goods4 ,send to the concern or individual to whom you are sending the goods a list of the things you have sent4 ,this is called an invoice4 ,keep a copy of the invoice for yourself so if any question arises you will know what you are talking about4 ,,shipping ,,terms ,c4,o4,d4 means collect on delivery4 ,the purchaser pays the price of the products to the transportation company before they are delivered4 ,f4,o4,b4 means free on board4 ,for instance3 if you send a shipment of canned goods to ,chicago at #f4jj per case f4o4b4 ,charles ,city it means that you deliver the canned goods to the freight depot at ,charles ,city and the purchaser pays both the price per case and the freight4 ,if you deliver them f4o4b4 ,chicago it means you deliver them to the freight depot at ,charles ,city and also pay the freight to ,chicago4 ,bill of ,lading with ,sight ,draft ,attached is a call for the money before the purchaser can take the products from the freight office4 ,drop ,shipment4 ,if a wholesale firm requests that you ship direct to another firm buying from him1 thus avoiding two shipments1 this is called a drop shipment4 ,lot ,shipment4 ,if you ship two or more barrels or cases as a lot shipment to the same destination they may be sent at a cheaper rate than if each were shipped separately4 ,,list ,,of ,,firms ,,furnishing ,,supplies ,,for ,,canning1 ,,drying1 ,,preserving1 ,,etc ,,home ,,and ,,club ,,co,,perative ,,canning ,,outfits ,,and ,,devices ,butler ,manufacturing ,co4 ,kansas ,city1 ,mo41 and ,hot water and steam ,minneapolis1 ,minn4 pressure canners4 ,carolina ,metal ,products ,co4 ,wilmington1 ,n4,c4 ,h4,p4 ,chandlee ,sons ,co41 ,baltimore1 ,md4 ,hot water canners4 ,farm ,canning ,machine ,co4 ,meridian1 ,miss4 ,favorite ,manufacturing ,co4 ,tamps1 ,florida ,water-seal canners4 ,florida ,metal ,products ,jacksonville1 ,fla4 ,water-seal canners4 ,griffith ,turner ,co4 #bje-bjg ,n4 ,pace ,st41 ,steam canners4 ,baltimore1 ,md4 ,halftime ,cooker ,co4 #geef ,oglesby ,avenue1 ,pressure canners4 ,chicago1 ,ill4 ,hall ,canner ,co4 ,grand ,rapids1 ,mich4 ,hot water bath canners4 ,henninger ,ayes ,mfg4 ,co #hj-hb ,n4 #eth ,street1 ,steam pressure ,portland1 ,ore4 canners4 ,home ,canner ,manufacturing ,hickory1 ,n4,c4 ,hot water canners4 ,co4 ,e4,f4 ,kirwan ,co4 ,baltimore1 ,md4 ,modern ,canner ,co4 ,chattanooga1 ,tenn4 ,monarch ,manufacturing ,co4 ,chattanooga1 ,tenn4 ,northwestern ,steel ,iron ,eau ,claire1 ,wis4 ,steam pressure ,wks4 canners4 ,phillips ,buttorff ,mfg4 ,nashville1 ,tenn4 ,hot water canners4 ,co4 ,pressure ,cooker ,co4 ,denver1 ,colo4 ,aluminum steam pressure cookers and canners4 ,t4,h4 ,raney ,chapel ,hill1 ,n4,c4 ,hot water canners4 ,a4,k4 ,robins ,co4 ,baltimore1 ,md4 ,steam pressure canners ,royal ,supply ,co4 ,cincinnati1 ,ohio ,steam process canners4 ,southern ,canner and ,chattanooga1 ,tenn4 ,hot water canners ,evaporator ,co4 ,sprague ,canning ,machinery #bbb ,no4 ,wabash ,ave41 ,steam pressure ,co4 ,chicago1 ,ill4 canners4 ,f4,s4 ,stahl #bab ,n4 #dth ,street1 ,hot water canners4 ,quincy1 ,ill4 ,standard ,water-,seal ,canner #ag ,n4 #bnd ,street1 ,water-seal canners4 ,co4 ,philadelphia1 ,pa4 ,utility ,company ,hickory1 ,n4,c4 ,hot water canners4 ,willson ,canner ,company ,louisville1 ,ky41 and ,water-seal and ,no4 #h ,g ,st41 ,n4,w4 pressure canners4 ,washington1 ,d4,c4 ,,home ,,evaporators1 ,,dryers1 ,,and ,,equipment ,,for ,,drying ,american ,paring ,machine ,co #abca ,callowhill ,st41 ,philadelphia1 ,pa4 ,peeler ,harry ,bentz ,engineering ,co4 #ij ,west ,st41 ,new ,york ,city ,dryer ,g4,s4 ,blakekslee ,company1 #bhjf ,quinn ,st41 ,chicago1 ,ill4 ,h4,p4 ,chandlee ,sons ,co41 ,baltimore1 ,md4 ,enterprise ,mfg4 ,co41 #crd and ,dauphin ,sts41 ,philadelphia1 ,pa4 ,slicer ,edw4 ,b4 ,fahrney1 ,waynesboro1 ,pa4 ,gordon ,engineering ,corporaton #ci ,cortlandt ,st41 ,new ,york ,city ,the ,grange ,sales ,association1 ,lafayette ,bldg41 ,philadelphia1 ,pa4 ,hunter ,dry ,kiln ,co4 ,indianapolis1 ,ind4 ,dryer ,imperial ,machine ,company1 #ajh ,west #cdth ,st41 ,n4,y4 ,city ,cuber ,lake ,breeze ,motor ,co41 #efd ,w4 ,monroe ,st41 ,chicago ,dryer ,philadelphia ,drying ,machinery ,stekley ,st41 above ,westmoreland1 ,co4 ,philadelphia1 ,pa4 ,philadelphia ,textile ,machinery ,sixth ,st4 and ,tabor ,road1 ,co4 ,philadelphia1 ,pa4 ,phillips ,buttorff ,mfg4 ,co41 ,nashville1 ,tenn4 ,john ,e4 ,smith's ,sons ,co41 ,buffalo1 ,n4,y4 ,cuber ,southern ,evaporator ,co41 ,chattanooga1 ,tenn4 ,f4,s4 ,stahl1 #bab ,n4 #dth ,st41 ,quincy1 ,ill4 ,n4,r4 ,streeter ,company1 ,rochester1 ,n4,y4 ,dryer ,n4,r4 ,streeter ,co41 ,rochester1 ,n4,y4 ,b4,f4 ,sturtevant ,company1 ,hyde ,park ,dist41 ,boston1 ,mass4 ,peeler ,stutzman ,mfg4 ,company1 ,ligonier1 ,ind4 ,h4,g4,w4 ,young ,co41 #fa ,hanover ,st41 ,boston1 ,mass4 ,cuber ,,mechanical ,,seals ,,and ,,sealers ,,for ,,tin ,,and ,,glass ,american ,metal ,cap ,co41 ,summit ,st4 and ,commercial ,wharf1 ,brooklyn1 ,n4,y4 ,metal bottle caps4 ,american ,pure ,food ,process ,co41 ,greenmount ,avenue and ,preston ,st41 ,baltimore1 ,md4 ,mechanical sealer for glass jars4 ,bowers ,can ,seal ,company1 #adf ,summer ,st41 ,boston1 ,mass4 ,automatic can sealers for tin cans4 ,burpe ,can ,sealer ,co41 #bae ,w4 ,huron ,st41 ,chicago4 ,tin can sealer and opener4 ,columbia ,specialty ,co41 ,baltimore1 ,md4 ,metal bottle caps4 ,crown ,cork and ,seal ,co41 ,baltimore1 ,chicago1 ,san ,francisco1 and other cities ,sanitary metal bottle caps and sealers4 ,the ,enterprise ,mfg4 ,co41 ,philadelphia1 ,pa4 ,bottle cappers from #c in4 to #ad in4 ,frazer ,co41 ,mechanical hand sealer for sanitary #ej ,church ,street1 ,new ,york ,city cans4 ,henninger ,ayes ,mfg4 ,co41 #dg #ast ,street1 ,portland1 ,ore4 ,automatic can sealers for tin cans4 ,states ,metals ,co41 ,hand sealers for sanitary cans4 #cj ,church ,street1 ,new ,york ,city ,,steamers ,aluminum ,cooking ,utensil ,co4 ,new ,kensington1 ,pa4 ,toledo ,cooker ,co4 ,toledo1 ,ohio4 ,wilmot1 ,castle ,co4 ,rochester1 ,n4,y4 ,,heating ,,devices1 ,,lifting ,,crates1 ,,and ,,other ,,labor-,,saving ,,devices ,l4,b4 ,allen ,co4 #deag ,no4 ,lincoln ,st41 ,chicago1 ,ill4 ,commercial flux4 ,biddle-,gaumer ,co4 ,philadelphia1 ,pa4 ,patent canners4 ,h4,p4 ,chandlee ,sons ,co4 ,baltimore1 ,md4 ,fagley ,halpen ,philadelphia1 ,pa4 ,handy ,mfg4 ,co4 ,maritime ,bldg41 ,seattle ,wash41 and ,individual jar holders4 #bjh ,no4 ,wabash ,ave41 ,chicago1 ,ill4 ,kerr ,glass ,mfg4 ,co4 ,sand ,springs1 ,okla4 ,duplex fork4 ,manning1 ,bowman ,co4 ,meriden1 ,conn4 ,alcholite stoves4 ,parker ,wire ,goods ,co4 ,worcester1 ,mass4 ,lifting tray for jars4 ,pearce ,co4 ,albion1 ,mich4 ,racks and lifters4 ,w4,h4 ,schaefer ,co4 ,toledo1 ,ohio4 ,fruit jar wrench4 ,,labels1 ,,stickers1 ,,shields ,,and ,,badges ,camden ,curtain and ,embroidery ,co ,camden1 ,new ,jersey4 ,r4,p4 ,clarke ,co4 ,washington1 ,d4,c4 ,dennison ,mfg4 ,co4 ,boston1 ,mass4 ,u4,s4 ,printing and ,lithograph ,co4 ,cincinnati1 ,ohio4 ,,tin ,,cans ,,and ,,glass ,,jars ,american ,can ,co4 ,new ,york ,city4 ,tin cans4 ,ball ,bros4 ,glass ,mfg4 ,co4 ,muncie1 ,ind4 ,screw top and glass-top jars ,ben ,schloss ,san ,francisco1 ,cal4 ,glass jars4 ,buck ,glass ,co4 ,baltimore1 ,md4 ,glass jars4 ,chesapeake ,glass ,co4 ,baltimore1 ,md4 ,glass jars4 ,continental ,can ,co4 ,chicago1 ,ill4 ,tin cans4 ,frazer ,co4 #ej ,church ,st41 ,n4,y4,c4 ,sanitary cans4 ,hazel-,atlas ,glass ,co4 ,wheeling1 ,w4 ,va4 ,glass-top jars4 ,johnson-,morse ,can ,co4 ,wheeling1 ,w4 ,va4 ,tin cans4 ,kearns-,gorsuch ,bottle ,co4 ,zanesville1 ,ohio4 ,glass jars4 ,kerr ,glass ,mfg4 ,co4 ,sand ,springs1 ,okla4 ,suction seal and ,mason jars4 ,e4,f4 ,kirwan ,co4 ,baltimore1 ,md4 ,tin cans4 ,a4,k4 ,robins ,co4 ,baltimore1 ,md4 ,tin cans and general equipment4 ,schramm ,glass ,mfg4 ,co4 ,st4 ,louis1 ,mo4 ,suction seal and screw top jars4 ,smalley ,fruit ,jar ,co4 #bf ,dock ,sq41 ,boston1 ,glass-top jars4 ,mass4 ,southern ,can ,co4 ,baltimore1 ,md4 ,tin cans4 ,f4,s4 ,stahl ,quincy1 ,ill4 ,staunton ,jar ,corporation ,ellicott ,sq1 ,buffalo1 ,vacuum seal jars4 ,n4,y4 ,united ,states ,can ,co4 ,cincinnati1 ,ohio ,tin cans4 ,virginia ,can ,co4 ,buchanan1 ,va4 ,wheeling ,can ,co4 ,wheeling1 ,w4,va4 ,,rubber ,,rings ,,for ,,cold-,,pack ,,canning ,acme ,rubber ,co4 ,trenton1 ,n4,j4 ,boston ,woven ,hose ,rubber ,co4 ,boston1 ,mass4 ,united ,states ,rubber ,co4 ,cleveland1 ,ohio4 ,,glass ,,bottles ,,and ,,other ,,containers ,,for ,,fruit ,,juices1 ,,catsup1 ,,etc4 ,adams ,brothers ,co4 ,chicago1 ,ill4 ,atlantic ,bottle ,co4 #ij ,west ,broadway1 ,n4,y4 ,city4 ,berney-,bond ,glass ,co4 ,bradford1 ,pa4 ,cape ,may ,glass ,co4 ,cape ,may ,court ,house1 ,n4,j4 ,cumberland ,glass ,mfg4 ,co4 ,bridgeton1 ,n4,j4 ,the ,federal ,glass ,co4 ,columbus1 ,ohio ,c4,l4 ,flaccus ,glass ,co4 ,pittsburgh1 ,pa4 ,glenshaw ,glass ,co4 ,glenshaw1 ,pa4 ,c4,c4 ,goss ,glass ,co41 ,mfg4 ,agts4 #agb ,fulton ,st41 ,new ,york ,city4 ,hocking ,glass ,co4 ,lancaster1 ,ohio4 ,imperial ,glass ,co4 ,charleroi1 ,pa4 ,indiana ,glass ,co4 ,dunkirk1 ,ind4 ,d4,c4 ,jenkins ,glass ,co4 ,kokomo1 ,ind4 ,kearns-,gorsuch ,bottle ,co4 ,zanesville1 ,ohio4 ,north ,wheeling ,glass ,bottle ,co4 ,wheeling1 ,w4,va4 ,ripley ,co4 ,connellsville1 ,pa4 ,schramm ,glass ,mfg4 ,co4 ,st4 ,louis1 ,mo4 ,sheffield ,glass ,bottle ,co4 ,sheffield1 ,pa4 ,the ,sterling ,glass ,co4 ,lapel1 ,ind4 ,turner ,brothers ,co4 ,terre ,haute1 ,ind4 ,united ,states ,glass ,co4 ,salem1 ,n4,j4 ,upland ,flint ,bottle ,co4 ,upland1 ,ind4 ,western ,bottle ,mfg4 ,co4 ,west end ,randolph ,st4 ,bridge1 ,chicago1 ,ill4 ,whitall-,tatum ,co4 #daj-daf ,race ,st41 ,philadelphia1 ,pa4 ,wightman ,bottle ,glass ,mfg4 ,co4 ,parkers ,landing1 ,pa4 ,williamstown ,glass ,co4 ,williamstown1 ,n4,j4 ,woodbury ,glass ,co4 ,winchester1 ,ind4 ,,glass ,,bottles ,,sealed ,,with ,,corks ,,and ,,metal ,,caps ,acme ,glass ,co4 ,olean1 ,n4,y4 ,binghamton ,glass ,co4 ,binghamton1 ,n4,y4 ,c4,l4 ,flaccus ,glass ,co4 ,pittsburgh1 ,pa4 ,hazel-,atlas ,glass ,co4 ,wheeling1 ,w4,va4 ,imperial ,glass ,co4 ,charleroi1 ,pa4 ,jeanette ,glass ,co4 ,jeanette1 ,pa4 ,kearns-,gorsuch ,bottle ,co4 ,zanesville1 ,ohio4 ,north ,baltimore ,bottle ,glass ,co4 ,terre ,haute1 ,ind4 ,turner ,brothers ,co4 ,terre ,haute1 ,ind4 ,whitney ,glass ,works ,glassboro1 ,n4,j4 ,,earthenware ,,and ,,stoneware ,,containers ,buckel ,pottery ,co4 ,white ,hall1 ,ill4 ,buckeye ,pottery ,co4 ,macomb1 ,ill4 ,burley and ,winter ,pottery ,co4 ,crooksville1 ,ohio4 ,hawthorn ,pottery ,co4 ,hawthorn1 ,pa4 ,logan ,pottery ,co4 ,logan1 ,ohio ,louisville ,pottery ,co4 ,louisville1 ,ky4 ,muskingum ,pottery ,co4 ,white ,cottage1 ,ohio4 ,nashville ,pottery ,co4 ,nashville1 ,tenn4 ,nelson ,mc,cly ,sanitary ,hardware ,co4 ,roseville1 ,ohio4 ,paducah ,pottery ,co4 ,paducah1 ,ky4 ,pfaltzaraff ,pottery ,co4 ,york1 ,pa4 ,ransbottom ,bros41 ,pottery ,co4 ,roseville1 ,ohio4 ,red ,wing ,union ,stoneware ,co4 ,red ,wing1 ,minn4 ,star ,stoneware ,co4 ,crooksville1 ,ohio4 ,uhl ,pottery ,co4 ,evansville1 ,ind4 ,western ,stoneware ,co4 ,monmouth1 ,ill4 ,white ,hall ,sewer ,pipe ,stoneware ,co4 ,white ,hall1 ,ill4 ,,fibre ,,and ,,paper ,,cans ,,and ,,bottles ,american ,can ,co4 #ddg ,w4 #adth1 ,new ,york ,city1 and ,chicago1 ,ill4 ,the ,american ,paper ,can ,co4 ,washington1 ,d4,c4 ,the ,canister ,company of ,new ,jersey ,phillipsburg1 ,n4,j4 ,continental ,paper ,bag ,co4 #ag ,battery ,place1 ,new ,york ,city4 ,cordley ,hayes #g-i ,leonard ,st41 ,new ,york ,city4 ,the ,empire ,paper ,tube and ,box ,co4 #aee ,bank ,st41 ,new ,york ,city4 ,the ,hygeia ,paper ,container ,co4 #bajf ,auburn ,ave41 ,toledo1 ,ohio4 ,moisture ,proof ,fibre ,can ,co4 ,detroit1 ,mich4 ,mono-,service ,co4 ,newark1 ,n4,j4 ,samuel ,w4 ,moore ,sons #ie ,liberty ,st41 ,new ,york ,city4 ,national ,paper ,can ,co4 #egf ,clinton ,st41 ,milwaukee1 ,wis4 ,national ,paper ,products ,co4 ,san ,francisco1 ,cal4 ,pure ,food ,package ,co4 #bjj ,devonshire ,st41 ,boston1 ,mass4 ,the ,purity ,paper ,bottle ,co41 ,inc4 #acda ,s4 ,capitol ,st41 ,washington1 ,d4,c4 ,w4,c4 ,ritchie ,co4 #djj ,s4 ,green ,st41 ,chicago1 ,ill4 ,sanitary ,paper ,bottle ,co4 ,sandusky1 ,ohio4 ,single ,service ,package ,corp4 of ,america #cbf ,hudson ,st41 ,new ,york ,city4 ,st4 ,louis ,paper ,can ,tube ,co4 #ddjj ,union ,boulevard1 ,st4 ,louis1 ,mo4 ,the ,standard ,package ,co4 #ej ,state ,st41 ,boston1 ,mass4 ,washington ,paper ,can ,co4 #dbe #abth ,st41 ,n4,w41 ,washington1 ,d4,c4 ,weis ,fibre ,container ,corporation ,monroe1 ,mich4 ,,foil-,,lined ,,paper ,,bags ,thomas ,m4 ,royal ,co4 ,bryn ,mawr1 ,pa4 ,,delivery ,,containers ,,for ,,eggs1 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