CANNING FRUIT AND VEGETABLES.

Shannon News, 7 September 1928, Page 3

CANNING FRUIT AND VEGETABLES.

A SIMPLE METHOD,

A lady reader of this page writes asking for particulars of -preaching vegetables, and the . following details are kindly supplied by a lady who tested the method with entirely satisfactory results. It is known as the coldpack system and the successive steps have been reduced to the simplest terms so that these directions may be pasted on a card and hung in the kitchen for ready reference on preserving days.

Canner. —A wash-boiler or large kettle with cover. l*his must be tall enough so that the water will come at least two inches over the top of the jars. A rack to tit the kettle or individual \\fire basket's to hold the jars off the bottom of the canner, so water mav circulate under them.

Jars. —Any standard brand of jar in good condition. Test for jars: Partly fill with water; adjust rubber and cover; turn upside down and watch for leakage. Rubbers. —New rubbers which will stand tests. Tests:—Stretch as fas as possible. A good rubber will stand a hard pull. Fold rubber, no crack should show along the fold. ■ Canning Fork.—A lifter which will enable you to haudle the jar without burning your fingers. Other ” Utensils. —Large bowl for cold-dipping unless stationary laundry tub can be used.

Large-mouthed, funnel for filling jars.

Quart measure. Cheese-cloth or wire basket for blanching.

Sharp knives, Teaspoon. Silver tablespoon or bamboo paddle for packing products in jar. Prepare Equipment. —Fill the canner with cold water. Fill the jars threequarters full of cold water and cover. Place on rack in canner, which should have enough water ia.it to cover jars. Bring water to boil and continue boiling, taking out jars as needed. Fill tea-kettle and at least one other large kettle with water; bring to a boil and keep filled. When fruit is to be canned, start syrup on stove while preparing product. Prepare Products.—Select fresh, firm materials. Fruit should not be green or overripe. Vegetable should be young and tender. Prepare accoi ding to material, Wash thoroughly. Pare, scrape, or shell as for cooking. Do not prepare any more than your cannei will hold at one time. It is usually best when one person is working to prepare only as much fruit or vegetables as can be handled easily in one blanching. .. . ~ Blanch.—Plac~e material in wire basket or in a piece _of cheese-cloth and plunge into boiling water. Boil for required number of minutes; d<» not begin to count until water is actually boiling again after plunging in the "vegetable. Blanch delicate vegetables, such as peas, lima beans, and greens, by .steam. An ordinary steamer may be used or a colander which fits into a large kettle. More flavour and more mineral salts are retained by this method. Remember not to blanch berries or other , soft fruits.. Cold Dip. —After material has boiled or steamed the required time, remo\e from boiling water and plunge im mediately into cold water for a mom ert. Do not let stand in the water, but remove at once and drain before packing. Pack. —Remove jars from canner m to pan of hot water. Pack the mater ial to within one-fourth inch from top. Leave one inch for peas and lima beans, as these vegetables swell in processing. Add one tablespoonfu of salt to every quart of vegetables Fill the jars to within one-fourth inch of 'top with boiling water or syrup Test rubber and dip it into boiling water. Place rubber on neck of jai and half seal. To half seal screw-top jar, tighten cover with thumb and lit tie finger. To half-seal spring-top jaradjust cover and place top bail in posi tion. Process. —Place jars in canner on tin rack or in the individual wire baskets. Be sure that the water comes one 01 two inches above the tops of the jars Do not,' begin to count time until the water has boiled. Boil for the num her of minutes required by material on time table below. Seal and Test. —Remove jars from boiler. Finish sealing. To seal screwtop jar: Tighten cover by screwing 4 own. To seal spring-top jar: Snap ,;>cond bail. Test for leakage by turiring upside down. If a jar leaks, put on a new rubber, half-seal', return to canner, and boil five minutes more, then seal and test, again.

Cool, Label and Store.—Cool jars as rapidly as possible, but not in a draft. When cool, label, and store in cool,, dry place. Unless storage place is dark, wrap jars to prevent fading of colour. Special Notes.—Preserve vegetables as soon as possible after picking. Use )nly tender vegetables. You can get no hetter product out of a can than you put into it. Do not. allow vegetables to stand in warm place. In canning jfcas, beans and asparagus, it is safer to blanch, cold-dip and pack one jar at a time. Time Required to Blanch in Minutes. —Asparagus 15, cabbage 5 to 10, cauliflower 3, mushrooms 5, peas, and beans 5 to 10, spinach 15, tomatoes Is, turnips 5, apples Is, apricots 1 to 2, gooseberries 1 to 2, pears li, peaches 1 to 2, plums, raspberries and strarvberries none, rhubarb 1 to 2. Time Required for Process in Minutes. —Asparagus 120, cabbage 120, cauliflower 60, mushrooms 90, peas 180, beans 120, spinach 120, tomatoes 22, turnips 90, apples 20, apricots 16, gooseberries 16, pears 20, peaches 16, plums 16, raspberries 16, strawberries 16, rhubarb 20.