236 



THE GARDEN MAGAZINE 



June, 1918 



that the nutritive value is kept at or 

 above par. Stir or mix the ingredients well 

 together. 



Several brands of homemade Julienne have 

 proven satisfactory. One consists of toma- 

 toes, carrots, cabbage, celery and onions in 

 the proportions of 2, I, I, §, and \ ounces each 

 respectively. Another contains tomatoes, 

 sweet corn, onions, carrots and celery, I, I, \, 

 \ and I ounce of each. A third contains the 

 same ingredients as the second, along with \ 

 ounce of pearl barley. 



One cup of Julienne, soaked overnight in 

 4 cups of water, combined with 4 cups of soup 



stock and cooked slowly until done, makes 

 5 generous servings. 



Selection of Drying Plant for Community Use 



Many food conservation committees or 

 leaders confronted with the task of saving an 

 over supply of produce from home or com- 

 munity gardens will be puzzled with the selec- 

 tion of a satisfactory drying plant. Where 

 such is the case, plan to start operations in a 

 temporary outfit, preferably a chamber fitted 

 with a number of trays for containing the 

 produce and a fan to keep the heated air in 

 circulation. Or, arrange each "plane" of 



trays over a set of steam pipes, all in a 

 cabinet of the required dimensions. After 

 mastering the principles of drying in this 

 way, decide what type and size of plant] is 

 best adapted to the particular needs of your 

 community. 



Drying, evaporation or dehydration is a 

 means of saving an excess of perishable crops 

 in all gardens. Start operations now, that 

 nothing may be wasted. "Process" and 

 use as many first class dried products as possi- 

 ble, since all produce saved will release equiva- 

 lent amounts of the staple foods as a direct 

 aid in winning the war. 



Summer Canning for Winter Serving effie m. robinson 



Catching the Crops as they Mature and Preventing Unnecessary Loss — How to Keep Fresh Quality in the Canned Article 



EVERYTHING that can be cooked 

 may be canned and everybody who 

 can cook can also can! All foods 

 are scarce in the winter and expensive 

 to buy. Doesn't rt stand to reason 

 that the right and logical thing is to 

 preserve for winter use while there is 

 abundance in summer? Save to the 

 last ounce all the yield of the garden 

 while it is available. Costless ma- 

 terial now will be priceless later on. 

 In those "good old days" when 

 our grandmothers used to "put up" 

 vegetables and fruits the work was 

 done without any of the modern time 

 conveniences. Small attention was 

 paid to the "science" of preserving 

 or canning, and consequently, it was 

 all done, on "chance." It is not yet 

 generally realized that it is perfectly practical 

 to conserve without using quantities of sugar 

 and that everything will "keep" if done the 

 "newfangled" way. 



The "Newfangled" Way 



' I S HE one tested and found-most-perfect 

 ■*• way of canning is called the "One-period 

 Cold-pack Method." It is superior to others, 

 such as the "open-kettle" and the "intermit- 

 tent," because the food is packed in the jars 

 (before sterilizing), 

 and the covers are 

 closed; the jars never 

 being opened again 

 till wanted for use, — 

 so that no air enters 

 after the sterilizing is 

 done. Very acid 

 fruits (tomatoes) can 

 be cold-water sealed 

 without cooking; 

 their acidity pre- 

 serves them. 



Manufacturers offer 

 appliances of various 

 types adapted to the 

 several methods, and 

 it will be found that 

 where any appreciable 

 quantity of canning is 

 to be undertaken it 

 will be an ultimate 

 economy to invest in 

 suitable apparatus, 

 according to require- 

 ments. In general 

 these fall into several 

 groups as : 



1. Home-made outfits depending on in- 

 dividual ingenuity. 



2. Hot water bath outfits which are system- 

 atized developments of the former. 



How to Get Your Sugar for Canning 



AN ADEQUATE distribution of sugar to 

 meet this summer's canning demands 

 has been planned by the Food Adminis- 

 tration under a modified certificate system to 

 make sure that home canners may obtain 

 sufficient sugar to preserve perishable fruits. 

 Retail dealers in all states will be provided 

 with certificates which must be signed by the 

 consumers before they obtain the amount of 

 sugar needed for home canning. 



Home canning of small quantities can be done by pressing into service the ordinary utensils of the household, but of course 

 special appliances add to convenience. Mrs. F. A. Dibble (New Jersey) 



3. Water seal outfits. Depending upon 

 double walled baths and water jackets. This 

 gives uniform high temperature with greater 

 ease in operation and control. 



4. Steam -pressure outfits carrying 

 from 5 to 30 pounds of pressure 

 fitted with thermometer, pressure 

 gauge and so forth, and easily re- 

 gulated so as to definitely maintain 

 any desired temperature. Obviously 

 in community canning kitchens and 

 other cooperative work it is desira- 

 ble to use highly specialized types 

 of modern apparatus. 



Accessory Tools That Help 



' I ''HERE are besides a number of 

 -"■ the little accessories that are 

 quite useful and help to make the 

 work a pleasure and not a burden. For 

 example, the Hold-fast jar lifter, by which 

 you can lift the jars out of the scalding water 

 without being burned; an aluminum funnel 

 for filling small necked bottles; and several 

 kinds of jar openers which save you from 

 many a bruise or cut. If you are using your 

 own copper-bottomed washboiler you can get 

 a wire rack made to fit, with handles so that 

 the jars can be lifted in and out of the water. 

 This is better than any home-made device for 

 keeping the jars from 

 touching the sides 

 and bottom of the 

 boiler. There is also 

 a small one made for 

 use with individual 

 jars. 



[Choosing Your Jars] 



\/t ANY of us have 

 ■*■'■* jars from last 

 year to be used again, 

 but if buying a new 

 supply get the white 

 glass ones for show 

 purposes but the clear 

 green are perfectly 

 good for home use. 

 Get large mouthed 

 ones as they are 

 easier to fill and to 

 clean. There are 

 several good makes 

 with well-known 

 names, but choose by 

 preference a jar with 

 glass or protected * 

 metal top, so that no • 



