Oi® RURAL NEW-YORKER 
243 
T 
All-the-Year Canning 
How 1 Use My Canner in Midwinter 
We are apt to think of ranning as a 
Summer oceui)ation. Yet, though I may 
not use it (piite so often, I believe my 
(•aiinfr accomplishes more in the line of 
reducing living expenses and conserving 
food in Winter than in Summer. Ry re¬ 
filling my glass cans as they are enii)tled 
during the cold weather they are made 
to do double duty, and the hearty foods 
put up in them in Winter help out the 
year’s menus fully as much as do the 
fruits and vegetables of Summer. The 
first dozen or two of cans emptied la.st 
k'nll were refilled with pumpkin and 
s(Hmsh for use in pies next Spring and 
Summer when other i)ie ir-'.terials are 
scarce. 
Then I buy a (piarter of beef and fill 
<>very aviiilable <‘au sometime in January 
4 ir February. This year T had Ji 
l)ound forcfiuarter of well-fattened, fender 
beef, at 12 cent.s per pound. None of the 
meat could have been purchased at retail 
for less than that, and much of it would 
have cost double if bought at the mar¬ 
kets. A couple of days’ work and I had 
.■’.0 fine (]uart cans of boneless beef, 
tender, juicy and ready to use at a mo¬ 
ment’s notice; 11) quai'ts of wh(desome 
miiKjemcat, 10 quarts of rich beef stew, 
half ‘ dozen i»int cans of the tx'st (piality 
of hamburg steak canned for gravies, 
meat loaves, etc., and .several cans of 
chili con came—the Mexican beef slew 
with hot chili peppers and beans. For 
the latter I use about ecpial iiarls of 
ground or choj)ped meat from tin* beef 
bones and some goofl dry bean like the 
Roston Favorite, weight for weight be¬ 
fore the beans are cooked. Took the beaus 
until they jimt begin to get tender, drain 
ami add the choitped meat, some home¬ 
grown chopped r.'ther hot sweet pepper, 
to suit the taste, using .some which have 
been previously canned in plain salted 
water. Add some of the liciiior or stock 
from the bones, with salt and Sumnu'r 
savory to ta.ste. Re sure tlnue is enough 
fat in the meat to make a rich mixture, 
or add a little fresh chopped suet if neces¬ 
sary. This Mexican stew is put up in 
pint cans as it is very thick, ric h and 
spicy., making a very much liked hot 
supper di.sh on a cold night. This .and 
the beef stc'w will need to be rc-ducel 
with a little water when heated for use. 
1 proce.ss or sterilize the meats and the 
chili con came .Ht) minutes at 15 pounds 
pressure, or 250 degrees l'’ahrc*nh(‘it. T 
jiroeess the* bes'f stew 5.5 minutes, in cpiart 
cans, and the minccMneat iibout 20 minutes 
at five ixiunds pi’essurc*. From the entire 
(juarter of beef there is not an ounce of 
waste. excei)ting the bones, the mc'at and 
stock from them being used in the .stews, 
etc. 
The next fenv cans to be emptied will 
be refdled with a cabbage pickle, as much 
of the mixed pickle of the Fall has already 
been used, and the fresher made' such 
pickles are the better they taste. My 
recipe for this is: Thive (piarts fimdy 
shredded cabbage, six onions sliced, one 
cjin of chopi»c‘d pimento peppers if de¬ 
sired, or a bunch of celery choi»p(*d. 
Rring to a .scald in hot salted water, then 
drain and plunge in cold water. I’repare 
a dressing of one pint vinegar, on<*-haIf 
cup water.one tabh*si)oonfnl turmcM-ic, two 
of salt, two of white must.ard sc-ed. one 
of ground mustard, three of flour and one 
cup of sugar. Roil all together until well 
blended, but not enough to soften the 
vc'gc'tables too much, and seal in cans. 
'I’his is inexpensive and a handy, much 
liked reli.sh. 
Later I can sauerkraut with frank¬ 
furters, using about four small links of 
the sausage to each can. standing the 
sausages upright on four sides of the can. 
Fill with kraut and inocess in the <'anner 
5(! minut(*s under five pounds pi-essure. 
Re sure the kraut is thoroughly “ripe” 
or cured b(“for«* canning, which recpiires 
at least 14 to 18 days in the temperature 
of the ordinary living room. Always 
shred the cabbage finely and iiound it 
down well in the casks so that it will form 
plenty of juice for a pickle, using .salt to 
taste. Fill the cans to within an inch 
of the toj), then swim up with i)ickle or 
kr.iut juice, having inserted sausages— 
cover loosc'ly and jn'oeess—alwiiys sealing 
all cans after lifting them out of the cau- 
Ji<*r without lifting the lids. When serv('d 
lu'jit tlu! kraut and slice the sau.sage.s in 
thin circles and j)lace in a row around 
the di.sh or platter on top of the kraut. 
I* resh lean j)ork or even bacon may be 
canned with kraut, making a good com¬ 
bination. (Jreat quantities of this can be 
used by any family that likes kraut, and 
it is a favorite dish with most hired help. 
I like to can as much as I can find cans 
for, as it is always ready to u.se without 
the unplea.sant odors that arise in the 
kettle method of cooking it. The canner 
emits so little steam in its operation that i 
one can be in the house and not realize I 
what is being iiroce.ssed. If lean jiork I 
is canned with kraut it should be cooked 
and soaked in raw vinegar 10 minutes or 
so before placing in the cans with the 
kraut. 
In late Winter or early Sjiring I can 
the last of the carrots and beets that re¬ 
main in the c-ellar, giving them (10’min¬ 
utes under 10 pounds pressure. Fven 
(|uite woody ones become tender, making 
fine minced carrots or b(*ets, when canned 
under steam jiressure. 
My favorite way of saving apples from 
decay is to peid, core and drop the (pmr- 
ters into a mild salt water solution until 
all are peeled ready for canning. Warm 
the cans and fill with the raw (piarters. 
after having rinsed off the salt solution, 
which is only nsesl to keep the apjile from 
A Practical Canning Outfit 
discoloring. ’I'lien fill tin' cans with boil¬ 
ing water. For liest results ap|>les do not 
need more than a little bit of cooking. 
Have the <-ans hot and the canner hot. 
over a bright fire, so as to get up steam 
as (piickly as possible. 'J'hen process but 
four minutes under thri'c iiounds iiri'.ssure. 
The apples so canned have all the aroma 
of fresh api)les, but will keep indefinitely 
and may be serv<‘d as a fruit by adding 
sugar when served, or may be cut up like 
fre.sh aj>ples for combination with other 
things in salads, and are fine for pies. 
The same results can be obtaiiu'd without 
a canner by boiling the cans 20 minutes 
in a closely <-overed kettle or boiler.' For 
meats, kraut, etc., as good results may 
be had by boiling the cans .‘{i/i to four 
hours, the main difference being in the 
lime, labor and fuel re<iuired. though 
the.se items amount to .a good deal in the 
year’s work of a busy housekeei)er. 
■M.MU’.r. q. KKI.NT. 
Preparing Rennet 
Will some oiu' S(*nd recipe foi- prepar¬ 
ing the reniu‘t for use as it is taken fi-om 
the veiil’s s’tomachV mks. c. n. 
ISeech (’reek, I’a. 
I'o prepan* rennet extract from the calf’s 
stomach (“inpty and clean. Put stomach 
to soak in a fii'kin or keg of water. I’st* 
just water (*nough to cov«*i' tin* stomach. 
Add salt to water at rale of three pounds 
to KM) pounds w.aler. Stir and pound 
the stomach in tlu' water daily for a 
week. I'ln* firkin should be set in a 
dark, cool place. At end of !i week 
wring stomach in a clotlu's wringer and 
then inil it back in the lirkin of wat<*r. 
l{«“l)eat this operation each weidc until 
four weeks are up. P.y this time the 
veniM't will have* iill dissolved out in the 
wat(‘r. Filter the solution through a box 
of charcoal and sand with a lay<'r of 
clean straw on top. Add more salt at 
rate of thn-e or four fniunds to 101) 
pounds of extract and bottle and k(‘ep in 
dai'k. cool place. n. k. .j. 
Home Mixing 
Of Flours 
TionityRy* 
To make our wheat sup¬ 
ply go farther, and to take 
care of our soldier boys as 
well, housewives are asked 
to mix rye flour, barley 
flour, com meal, etc. with 
our wheat flour. 
iCORN-MEAL 
ror tms purpose r^ills- 
bury’s Best with its well 
known strength can be de¬ 
pended upon. 
The Flour Question 
Settled 
.with these 
other flours 
Health Bran 
