318 



THE GARDEN MAGAZINE 



July, 1 i) 1 7 



jars as they will not break in transit and they 

 are cheaper. Of course, you will have to learn 

 to cap and tip properly with the outfit that you 

 can purchase. To do it properly and solder 

 smoothly requires a little practise; and of 

 course tin cans cannot be used over and over 

 again. 



Acid fruits and vegetables are affected by 

 tin, so rhubarb or other extremely acid fruits 

 must be put in glass jars anyway to be on the 

 safe side. 



Wire basket useful in handling fruit for 

 scalding 



Left, position of spring during sterilization; right, spring 

 tightened after sterilization is done 



not injure them. A colander, a basket for 

 dipping the things in water, saucepans, spoons, 

 paring knives of silver if possible, and all 

 other articles needed should be sterilized be- 

 fore being used. All your ordinary kitchen 

 pots and pans can be used if you wish in- 



stead of getting new, only provide yourself 

 with plenty of clean cloths. 



KILL THE BACTERIA 



The great thing in canning is to kill bacteria 

 as it is the cause of fermentation and spoiling. 

 Bacteria or germs are all about us, in the very 

 air we breathe, in the water we drink and the 

 food we eat. It used to be thought necessary 

 in order to kill these germs to use what was 

 called the intermittent process, that is, boil up 

 the things three separate times — once to kill 

 the germs, then to kill the spores or seeds 



Wire sieve, a handy utensil in gathering fruit, 

 etc., in preparation for canning 



YOUR CANNING OUTFIT 



There are several processes of 

 sterilizing, by hot water bath, steam 

 water canner or steam pressure 

 canner, also by the oven method. 

 I use the hot water bath which is 

 efficient and easy to manage. If 

 you intend to do much canning it 

 would pay you to buy the little 

 outfit. The whole thing costs only 

 about #10.00 and really is a good 

 investment, as well as being a con- 

 venience in having the correct and 

 complete outfit always ready for 

 use, and available at any time with- 

 out using the utensils needed in 

 your ordinary kitchen woxk. The 

 washboiler makes a good canner, 

 but it is not always convenient to 

 get your canning and your washing 

 days to separate themselves. You 

 can also take the bought canner 

 out-of-doors as the heating appa- 

 ratus is with it, all under one and 

 it would be nice to work out-doors 

 on hot summer days instead of in 

 the warm kitchen if you are not 

 afraid of mosquitoes. I use my 

 nice cool cellar which is screened. 



A HOME-MADE CANNER 



Do not give up in despair because 

 ycu can't afford a real canner. 

 The washboiler or even a large 

 garbage can are good as they have 

 flat bottoms and straight sides 

 with close fitting lids. You must 

 get the handy man or boy of the 

 house to make you a rack of flat 

 pieces of wood nailed crosswise to 

 stand the jars on so that they will 

 not break. The washboiler will 

 hold about ten or a dozen jars and 

 the garbage can five or six. 



OTHER UTENSILS DESIRABLE 



All utensils used ought to be 

 either earthen-ware or porcelain 

 or enamelled ware or some metal 

 that will not discolor your fruits or 

 other foods and whose action will 



TIME TABLE 



For Scalding, Blanching, and Sterilizing of Fruits and Vege- 

 tables by one-period cold-pack method 



Time schedule given is based upon the one quart pack and upon fresh picked 



products 



Fruits of all kinds 



Apricots 



Blackberries 



Blueberries 



Cherries (sweet) 



Dewberries 



Grapes 



Peaches 



Plums 



Raspberries 



Strawberries 



Citrus fruits 



Cherries (sour) 



Cranberries 



Currants 



Gooseberries 



Rhubarb (blanch before 



paring) 



Apples 



Pears 



Figs 



Pineapple 



Quince 



Special Vegetables 

 and Combinations 



Tomatoes 



Tomatoes and corn 



Eggplant 



Corn on cob or cut off. . 



Pumpkin 



Squash 



Hominy 



Cabbage or Sauerkraut. 



Greens or Pot Herbs 



Asparagus 



Brussels sprouts 



Cauliflower 



Pepper cress 



Lamb's-quarters 



Sour dock 



Smartweed sprouts 



Purslane or "pusley".. 



Pokeweed 



Dandelion 



Marsh marigold 



Wild mustard 



Milkweed (tender sprouts 

 and young leaves) .... 



Pod vegetables 



Beans (lima or string) . . 



Okra 



Peas 



Roots and tubers 



Beets 



Carrots 



Sweet potatoes 



Other roots and tubers I 

 as parsnips or turnips [ 



SCALD OR 

 BLANCH 



Minutes 

 1 to 2 

 no 

 no 

 no 

 no 

 no 

 1 to 2 

 no 

 no 

 no 

 li 

 no 

 no 

 no 

 no 



1 to 2 

 li 

 1| 



15 



10 



6 



1 to 3 

 . 2, C. 10 

 3 

 5 

 5 

 5 

 5 

 5 



5 

 5 

 5 

 15 

 15 

 15 

 15 

 15 

 15 

 15 

 15 

 15 



15 



HOT 



WATER 



BATH 



OUTFITS 



AT 212° 



Minutes 

 16 

 16 

 16 

 16 

 16 

 16 

 16 

 16 

 16 

 16 

 12 

 16 

 16 

 16 

 16 



16 

 20 

 20 

 40 

 30 

 40 



22 

 90 

 60 



180 

 90 

 90 



120 

 90 



120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 



120 



120 

 120 

 120 



90 

 90 

 90 



90 



WATER 



SEAL 



OUTFITS 



214° 



STEAM 



PRESSURE 



5 to 10 



LBS. 



Minutes 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 8 

 12 

 12 

 12 

 12 



12 

 12 

 12 

 30 

 25 

 30 



18 

 75 

 45 

 90 

 50 

 50 

 90 

 75 



90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 



90 



90 

 90 

 90 



75 

 75 

 75 



75 



PRESSURE 



COOKER 



10 to 15 



LBS. 



Minutes 

 10 

 10 

 10 

 10 

 10 

 10 

 10 

 10 

 10 

 10 

 6 

 10 

 10 

 10 

 10 



10 



25 

 25 

 25 



15 

 60 

 45 

 60 

 40 

 40 

 60 

 60 



50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 



50 



60 

 60 

 60 



60 

 60 

 60 



60 



Minutes 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 4 

 5 

 5 

 5 

 5 



6 



6 



20 



18 



20 



10 

 45 

 30 

 45 

 35 

 35 

 40 

 35 



35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 



35 



40 

 40 

 40 



35 

 35 

 35 



35 



which were left and had become 

 germs in their turn in twenty-four 

 hours, and then again for luck or 

 safety. This made a long and 

 tedious business of canning. 



THE COLD-PACK METHOD 



Now there is a new method of 

 preparing the food before it is ster- 

 ilized that acts on the bacteria and 

 makes three-times cooking un- 

 necessary and even undesirable. 

 Once is enough. This method 

 which is called the cold pack method 

 in technical terms is the one chosen 

 from all others by canning clubs 

 and housekeepers as the best, as 

 practically every kind of fruit and 

 vegetable can be preserved by it, 

 allowing, of course, certain varia- 

 tions in the time required for the 

 different processes. This being such 

 a satisfactory method is the one I 

 usevnyself and have found entirely 

 successful and will describe the 

 process with assurances that suc- 

 cess will follow. The cold pack 

 method does not mean that the 

 foods are not cooked but simply 

 that they are packed cold into 

 the jars and then cooked. 



Having selected your fruit or 

 vegetable, prepare it and then 

 blanch it. Blanching and scalding 

 are two distinct processes in can- 

 ning and must not be confused. 



Scalding means to dip the article 

 in boiling water for one minute and 

 then into cold when skins of hard 

 fruits or vegetables, etc., can be 

 easily peeled ofF. Blanching means 

 to plunge the article, whether fruit 

 or vegetable into boiling water, boil 

 fast for from one minute to fifteen 

 or even twenty minutes, according 

 to the texture and composition of 

 the article, then immediately plunge 

 it into cold water to harden the 

 surface again which is called cold- 

 dipping it. This method has been 

 found to kill bacteria effectively, 



