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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (July 13, 1917)
-Chcese-Cloth Wrapped Product Being Lowered Into Boiling Water for Blanching. PROFITABLE DISPOSITI SURPLUS FRUITS ON OF ALL AND VEGETABLES Every Ounce of Food That Can Possibly Be Produced This Year, Will Be Needed Housewives Can Avoid Much Waste by Canning. WASH-BOILER EQUIPMENT IS SATISFACTORY Practically All Perishable Products May Be- Canned by One-Period Cold-Pack Method of Canning, as Taught by the United States Department of Agriculture All Cans Should Be in Good Condition and Absolutely Clean. (PREPARED BY UNITED STATES DEPARTMENT OF AGRICULTURE.) CAN SURPLUS FOOD, BUT USE JARS AND CANS WISELY Don't hnve''nn empty preserving jar in your home next fall. There mny be some difficulty In securing cans and preserving jars. Reserve regular tight-sealing containers for vegetables, concen trated soups, meats and fish. Concentrate products so that each Jar or can will Jiold as much food and as little water as possible. Pact fruit juice's In ordinary bottles. Put up Jams, jellies and preserves in glasses sealed with cork or paper and paraffin. Don't can anything that can bo kept Just as well dried or in other forms. Dry navy and mature lima beans for winter use. Produce In your gurden lots of cabbage, potatoes, and root crops that can be kept for the winter without canning. U. S. Department of Agriculture. The waste of surplus fruits and veg etables in this country each year Is large. It would be deplorable If this normal waste were allowed to go on this year when every ounce of food that can be produced Is needed. The waste can be avoided In large part If housewives will can as large n part of the surplus perishables as possible. Any fruit or vegetable and practical ly any other food may be canned sat isfactorily by the one-period cold-pack method of canning taught by the Unlt d Stntes department of ngrlculturo to the boys and girls of the canning clubs In tho northern and western states. The homemade wush boiler equipment for use in this method of canning, described below, Is entirely effective. Home-size water seal, steam-pressure or pressure-cooker cun ning outfits, which save time and fuel, may bo used Instead if desired. Preliminary Preparation for Canning. Provide n false bottom of wooden lattice work, crosspleces of wood, or coarse wire netting for your clean wash boiler or other large, deep vessel to be used for sterilizing. This Is for tho purpose of keeping the containers from contact with the hot bottom of tho vessel and to penult the free cir culation of water under them. Fill tho vessel with clean water so that the boiling water will cover the tops of the jars or cans. Begin heat ing tho water so that It will be boiling violently by the time the containers are packed. See that all cans or jars are In good condition and absolutely clean. Scald them thoroughly and put them In n vessel of water on the stove so that they will be hot when tho product Is ready for packing. Use new rubber rings for jars and scald them Just be fore putting them on the Jars. Preparing Fruits and Vegetables. Start with clean hands, clean uten sils, and clean, sound, fresh products. .1 A jlgbif?rB Throw out all vegetables and fruits which are withered or unsound. Wnsh out all grit and dirt. If possible, use only fruits and vegetables picked tho same day and never can peas and corn picked more thnn five hours. . Prepare fruits and large-sized vege tables for blanching. Ilemovo nil spots from apples. Preparo beans and grcons ns for cooking. Ho especially careful to re 'move all foreign plants from tho greens. Blanch vegetables nnd nil fruits ex cept berries by lenvlng them from three to llvo minutes in clean boiling wntor, or by steaming them for n sim ilar period In a colander over u vessel of boiling water or In a steam cooker. Ilemovo tho blanched producU from the boiling water or steam nnd plunge them quickly Into cold water, the cold er the better. Take them out Imme diately and let them drain. Don't let them soak In tho cold water. From this point on, speed Is highly Important. The blanched vegetables nnd fruits, which are slightly warm, must not bo allowed to remain out of the containers n moment longer thnn is ncco8sury. Kemove skins when required, nnd ns each article is pared cut It up into proper size nnd pack directly Into tho clean, scalded cans or Jars. Pack ns solid as possible, being care ful not to bruise or mash soft prod ucts. In tho case of fruit, fill the contain ers at once with boiling hot sirup. In the ense of vegetables, fill tho containers with boiling hot water to which n little salt has been added. Place scalded rubber rings on the glass jars and screw down the tops. Seal tin caus completely. Watch them for leaks. As the preliminary Crtt'tiRo 5-10 130 90 CO 40 lliuels sprouts .8-10 120 90 60 40 (.'Hiilfltuwcr 3 60 40 90 80 Hoot mill Tuber Vegstablcs. Parrots t G 90 80 00 40 I'm snips 5 DO 80 60 40 Salsify G DO 80 60 40 Niels G DO $0 80 40 Turnips 6 00 SO 00 40 Sweet potatoes 6 90 SO 60 40 Other roots mid tubers G DO $0 GO 40 Combinations and Soup Vegetables. Mm& benns 6-10 ISO 110 00 40 Peas 6-10 ISO 180 CO 40 Vegetable' combtna- t'nns 6-10 120 120 CO 45 Oreens. Domestic or Wild. Swiss chard 1G ISO DO 60 40 Kalo 15 120 90 CO 40 Chlneso cabbago leaves 15 120 90 CO 40 Upland cress........ 1G 120 90 CO 40 French ondtvq 15 190 90 CO 40 CnbbsEO sprouts.... 15 120 90 CO 40 Turnip tops (young, tender) 15 120 DO 60 40 Spinach, Now Zea land 15 120 DO GO 40 Asparagus 15 120 90 CO 40 Spinach 15 130 90 CO 40 Beet tops 15 120 90 GO 40 Dundollon, culti vated 15 120 90 GO 40 Dandelion, wild 15 120 90 CO 40 Dnsheon sprouts (tender) 15 120 90 CO 40 Mustard, native... 15 120 90 GO 40 Mustard, IlUsslan.. IB 120 90 GO 40 Musturd, wild 15 120 90 CO 40 Coliards 15 120 90 CO 40 Hapedondcr leaves) 15 120 90 CO 40 Poppor cross 1G 120 90 60 40 I-nmb's-quartor .... 15 120 90 CO 40 Sour dock 15 120 90 CO 40 Smartwoed 15 120 DO CO 40 Sprouts 15 120 90 CO 40 Purslane, or "pus ley" 15 120 90 CO 40 Pokowecd sprouts.. 15 120 90 CO 40 Marsh marigold..,. 15 120 90 CO 40 Mllkwocd (tendor sprouts and yomift leaves) .... 15 120 DO CO 40 Soft Fruits and Berries. Apricots . 1-2 16 12 10 G Blackberries 1G 12 10 5 Bluoborrios 16 12 10 5 Cherries IB 12 in r. Currants 16 12 10 G Homemade Hot Water Bath Sterilizing Outfit, Showing Satisfactory Type of Wooden FaUe Bottom. ISO 160 120 90 ISO 1C0 ISO 90 Packing Blanched and Cold-Dipped Product Into Jars. Tray of Packed Jars Ready to Be Placed In Homemade Water-Bath Out fitAluminum Pressure Cooker Also Shown, Hl - jfif ,? y m 1 W w;&m Dipping Blanched Product While Hot Into Cold Water. Fish g Shellfish 6 Camp nations. No. 1 90 CO 60 40 No. 2 .. 90 GO CO 30 No. 3 , 90 CO 60 40 Soups. Cream of tomato soup SO 20 18 10 All other soup combination and soup stook 90 "3 CO 45 Time schedule given Is based upon the one-qunrt pack and upon fresh picked products. When processing fruits In steam pressure ennners, not over five pounds of steam pressure should be used. When processing vegetables and meats do not uso over fifteen pounds of pressure. ' After processing, remove tho con tainers. Tighten tho tops of jnrs immediate ly and stand the containers upside down in n cool plnce, being careful that no draft strikes tho hot Jars. Watch for leakage and screw covers down tighter when necessary. Store In a cool, dry place, not exposed to freezing temperature. Uso band labels for cans, being care ful not to let the glue get on tho can Itself us It may cause rust. ! From time to time, especially lu very hot weather, examine Jars and cans, making certain that thoro are no leaks, swellings or other signs of fermentu Hon. There will be no spoilage if tho di rections arc followed Implicitly and the containers are sealed up tight. Fruits which nro put up with heavy sirups can bo kept under cork and paraffin seal. Save ull wide-necked bot tles, glasses nnd jars for putting up fruits. Vegetables, meats, and fish, however, cannot be kept safely unless they arc hermetically seided. Reserve regular jars for products that cannot ho packed In other ways. As there may be some difficulty In securing cans and Jars, dry or keep In other ways everything that need not bo canned. The labeling should bo done with u rather dry paste, which Is put only on the end of the label, so that It does not touch the tin. Pasta may cause rust, and In dump climates It Is some times customary to lacquer the outside of tho can before It Is labeled. The Inbel, If the product Is Intended for sale, must contain the net weight In pounds and ounces and the packer's name and address. In pncklng fruits nnd vegetables, It Is ueccssnry to surround them with brine, sirup or water, hut under the terms of the federal law governing the Interstate shipment of canned goods, no more of this Hqnor Is allowed than Is actually necessary to cover the con tents after ns full a pack ns possible Is made. With tomatoes no water what ever should bo added nnd no toniata treatment lias taken enro of expansion It la not necessary to exhaust the cans. How to Sterilize or Process. Put tho Jars or cans as soon ns pos sible Into boiling water in a wash boiler or into your canning device. Let them process for the tlmo specified in tho tnble, counting from the tlmo the wa ter begins to boll again, or tho gauge on tho canning outfit registers the proper pressure. Time Table for Scalding Blanching, and Sterilizing Vegetables, Soups, Fruits, and Meats. M m m a." . f I ri Products by a a o roups. 2 I n 3 ST: 2 a! I Special Vegetables. Tomatoes l& 22 Punmkln 3 120 Squash 3 120 Hominy 3 - 120 Sauerkraut 3 130 Corn, sweet 6 ISO Corn, field 10 110 Mushrooms 6 90 Sweet peppera G 90 Pod Vegetables and Other ducts. Beans, wax W0 120 BeanH, slrlngla.,G-10 130 Okra 5-10 l0 Poppers, green or ripe 5-10 m 18 90 90 90 90 .130 130 80 76 15 CO CO CO CO 80 CO 60 CO Qrcen 59 90 DO CO CO 00 10 40 40 40 40 CO GO 30 40 Pro- 40 40 40 CO 40 nowborrles 16 12 10 I'iffs 1-2 16 12 10 UoosoberrloB 1-2 16 12 10 Grapes 1C 12 10 Huckleborrles 16 12 10 Peaches 1-2 16 12 10 PlumB 10 12 10 Haspberrlea 16 12 10 Strawberries 16 12 10 Citrus fruits 1-2 12 s a ' Fruits without suuar sirup 30 20 13 10 . Hard Fruits. Apples 1V4 20 12 8 6 I'ears 20 12 i 6 Quinces 1V4 20 12 8 6 Windfall apples (plo filling) 12 10 S G Quartered apples ' (salad) 12 10 8 5 Whole apples, pared and cored 16 10 8 6 Applo slrur a. ., 15 10 8 G Fruit Juices 13 10 8 G Proserves, after prep aration and nlllntf .. 20 15 10 .. Meats Uncookod. Poultry and game. ., ISO Beef ISO Corn beef ISO Prepared Tounjr Meats, Sprlnir frya DO Fried meats 00 Bnkod meats DO Stewed meats DO ItottSt IllOHtH 90 Proparod Maturo Meats. Wild Rtttno 90 Fowls , ,. 90 Cockgrols 90 Filed meats 90 Baked niwiU ft Stuwejd mwls Rout meat M Juice should be added In excess of tho amount In the tomatoes canned. Add Sugar and Salt. In addition tn the liquor, a mlxturo of sugar and salt adds greatly to tho flavor of such products as tomatoes, peas, ninia beans and corn. Tho mix ture recommended by the government specialists In canning Is composed of one-third salt and two-thirds sugar. Two level tcaspoonfuls of this uro placed In a No. !1 can and one teaspoon ful In a No. 2 can. For beans, okra, cauliflower, etc., a brlno containing 2 ounces of salt to a gallon of water Is used. For asparagus a heavier brlno, four ounces to a gallon of water, Is needed. In order to conserve the supply of tin cans, It Is strongly urged that nil products Intended for homo uso should be put up, whenever possible, In glass. The hermetic type of Jar, however, Is not a suitable one for Intermittent processing, for which tho best type is a gfuss-top jar with wire clamps. Tho clamps should ho raised at the begin ning of each processing to allow for expansion. FRUIT JUICES FOR JELLIES May Be Sterilized and Bottled With out Sugar and Made Into Jelly at Any Time. (From tho United States Department of Agriculture) Fruit Juices for uso later In Jelly making can bo sterilized and bottled without sugar and mudo Into Jellies at tho housewife's convenience. This en tildes her to do with fewer Jelly glasses nnd to distribute her purchases of su gar for Jelly making through tho year. Moreover, with tho bottled Juice sho can mako a greater vnrlety of Jellies, as Juices which will not Jell can bo put up when tho fruit Is ripe and combined Inter with fruits that will Jell, or fruits ripening nt different seasons can bo "combined. For example, tho Julco of strawberries, cherries, or plnenpplo can bo kept without sugnr nnd later when apples arc plentiful can bo mado into combination Jelly. To put up unsugared fruit juices for Jelly making proceed exnetly as If Jolly wero to bo mado nt tho tlmo. Cook the fruits until they nro soft and strain out the Julco through a flannel bag. Heat and pour while hot Into bottles previously scalded. Fill tho bottles full, leaving no air space- bo tween Juice and cork or seal. Plnco tho filled sealed bottles on their sides In water near tho boiling point, and keep them In tho bath for about thir ty minutes. Mako sure that tho corked or sealed end Is under tho hot water. As soon ns tho bottles nro cool cover tho cork with n paraffin soul. Thor ough sterilization and sealing are ab solutely essential to success. 180 120 ISO 120 ISO 120 00 60 CO CO CO CO CO CO 60 GO 00 00 40 40 40 40 40 40 40 40 40 40 40 40 CO CO 60 80 80 30 30 30 80 30 80 30 an ao 30 Sealing a Packed and Sterilized Glass Jar.
