258 MINNESOTA STATE HORTICULTURAL SOCIETY. 



Canning Fruits and Vegetables. 



R. S. MACKINTOSH, AGRICULTURAL EXTENSION DIVISION, UNIVERSITY OF 



MINNESOTA. 



In all well managed gardens there should be enough fresh vegetables 

 to supply the table during the summer and to can for winter use. It is true 

 that carrots, beets and similar vegetables can be harvested in the fall and 

 stored in cool cellars, but they are often woody and are not so palatable as 

 they are earlier in the season. Vegetables should be fresh and crisp when 

 canned. 



Under modern methods it is comparatively easy to preserve a supply 

 of vegetables. The simplest and best way of canning vegetables is known 

 as the cold pack method. This means that the material is properly prepared 

 and washed, then blanched in steam or boiling water and immediately cooled 

 in cold water. The heat shrinks the material, while the cold bath hardens 

 the tissue and sets the color. The product is packed in jars or cans while 

 cold; hence the name, cold pack. Salt is added to each quart and the jar 

 filled with boiling water. The best quality of rubbers should be used. The 

 covers are put in place, tightened enough to prevent contents running out 

 when turned upside down but permitting bubbles of air to escape in heating, 

 and the jars put into the cooker and heated. The length of time required 

 for the different vegetables is given in the table. The final heating of the 

 vegetable and the sterilizing of the jar, rubber, cover and product are done 

 at one operation. This process eliminates the use of any canning powders 

 or preservatives and is easy, simple and safe. It is the method used by the 

 boys and girls in the nationwide canning work under the leadership of the 

 United States Department of Agriculture and state colleges of agriculture. 



Equipment. 



There are three kinds of equipment in use which, for convenience, may 

 be grouped under three heads: (1) Homemade, commonly called hot water 

 bath outfits, as pails and washboilers provided with a false bottom to keep 

 the jars away from the fire. (2) Waterseal outfits, in which one or two 

 covers are used to aid in maintaining a higher temperature. (3) Steam 

 pressure outfits, which raise the temperature considerably above the boiling 

 point. 



The homemade outfits are fairly satisfactory but require considerably 

 more time properly to sterilize the material. It is a good plan to practice 

 with a homemade outfit before buying a commercial one. In all outfits it is 

 necessary to have a false bottom, at least one inch above the bottom of the 

 vessel, to prevent the glass jars from breaking and to permit the water to 

 circulate freely. Metal racks are best because they do not float. Wood 

 can be used if weighted or held in place in some way. The water seal and 

 steam pressure outfits are made especially for the purpose and require less 

 time than the homemade. Thousands of these canners are in use, and there 

 is no reason to doubt their practical value. In selecting an outfit, care 

 should be taken to get one that is satisfactory in every way. Do not depend 

 entirely on descriptions furnished by the manufacturers. 



