RED CLOUD, NEBRASKA, CTHIEF
''
-
r
fi
:
jt
Cheese-Cloth Wrapped Product Being Lowered
Blanching
Into Boiling Water for
Throw out all vegetables and fruits
which aro withered or unsound. Wash
out all grit and dirt If possible, uso
only fruits and vegetables picked tho
same day and never con peas and corn
picked more than flvo hours.
Proparo fruits and large-sized vege
tables for blanching. Removo all spots
from apples.
Prepare beans and greens as for
cooking. Bo especially careful to re
move all foreign plants from tho
areens.
Blanch vegetables and all fruits ex
cept berries by leaving them from
threo to five minutes la clean boiling
water, or by steaming tliem for a sim
ilar period In a colandor over a vessel
of boiling water or In a steam cooker.
Removo tho blanched products from
the boiling water or steam and plungo
them quickly Into cold water, tho com
er tho better. Tako them out Imme
diately and lot them drain. Don't let
them soak in tho cold water.
From this point on, speed Is highly
Important. The blanched vegetables
and fruits, which aro slightly warm,
must not bo allowed to remain out of
tho containers a moment longor than
Is necessary.
Remove skins when required, and ob
each article Is pared cut It up Into
proper size nnd pack directly Into tho
clean, scalded cans or Jars.
Puck ns solid as possible, being care
ful not to brulso or mash soft prod
ucts.
In tho caso of fruit, All tho contain
ers at onco with boiling hot sirup.
In tho case of vegetables, All the
containers with boiling hot water to
which a little salt has been added.
Plnco scalded rubber rings on tho
glass Jars and screw down tho tops.
Seal tin cans completely. Watch
them for leaks. As tho preliminary
M
M
0
0
W
Cafabiiir MO US 0
Brussels aprouU...6-10 110 ftO
Caullflowor 8 40
noot and Tuber VeretftbUs.
Carrots ... 80 80
Parsnips ....... BMW
Salsify B 0 SO
Seats B 00
Tumlpa B (0
Sweat potatoes B 00
Other roots ana
tuborn B
Combinations and Soup Vegetables.
Lima beans M0 180 030 w
Peas E-10 180
Vegetable combina
tions 6-10 120
Greens, Domestlo or Wild.
Swiss chard IB 120
Kalo IB 120
Chinese cabbage
loaves IB 120
Upland cross IB 120
French endlvo...... IB 120
Cabbage sprouts.... IB 120
Turnip tops (young,
tender) u
Spinach, New Zea
land IS
Asparagus IB
Spinach IB
Beet tops IB
Dandollon, culti
vated IB
Dandelion, wild IS
Dashccn sprouts
(tender) IS
Mustard, native... IS
Mustard. Russian.. 15
Mustard, wild 15
Collards 15
rinpe(tendor leaves) 15
Pepper cress 15
I.atnb's-quartor .... 15
Sour dock 15
Smartweod IS
Sprouts 15
Purslane, or -pus-ley"
15
Pokcuced sprouts.. 16
Marsh mntlgold.... 15
Milkweed (tender
r p r o u t a and
young leaves) ...
Soft Fruits and Worries,
Apricots 1-2 16 12 10
Blackberries 10 12 10
Blueberries IS 12 10
Cherries 11 12 10
Currant 10 12 W
40
M
I . - I
3 .ilP'ill'lVPw
VsVaHHs'lBiWma
eo 40 'Kmmm&&m6 Mimwk.
o rfilLiiiiiiH&MsM'ilafM
00 40 WK&XW'-MM,
s 'v IP ii
JlsWi!ij
90 60 40 AHIBslisillllllllllllHIK
oo co 40 BHBBtBtfcr MBwwSB
oo co 40 WBBHKm39W:'tMm9M
so co 40 nPPIBiHiHtwSIBs ' ' MwwMWWU
90 co 40 mWflBKmiWilS
m co 4o wal,,MBBBBffmBmIfkKnS9m
90 -M 40 BfegBIKffer -'
to
0
M
90 80
120
120
90
90
90
90
M
90
120 90
120
120
120
120
120
120
120
120
120
120
120
120
120
120
12i)
120
120
120
120
120
15 120 00 60 40
PROFITABLE DISPOSITION OF ALL
SORPLOS FRUITS 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.
M
lU..V.'x
jsri
1
Homemade Hot Water Bath Sterilizing Outfit, Showing Satisfactory Type
of Wooden False Bottom.
yuvv"rzm MR
.: wuikA
rka -S t w''leni kjj
,ammjLt zw
Fish
Shellfish
Camp nations.
No. 1
No. 2
No. 3
Soups.
Crenm of tomato
soup
All o 1 11 e r soup
combination and
sntip stock
180
ISO
00
00
00
ISO
1C0
CO
CO
CO
120
120
CO
DO
CO
00
w
40
30
40
80 20 18 10
00 73 CO 4"
(PREPARED BY UNITED 8TATE8 DEPARTMENT OF AGRICULTURE.)
HH,?KMWHHmuii?Jmn"mmnftm8qWl
CAN SURPLUS FOOD, BUI USb JAHS ANU uan& wiccui
T-knn4- 1.on nn nmntr npnRprvtnor Inp In vour homo next fall.
There may be some dlfflculty In securing cans nnd preserving Jars.
Reserve regular tight-sealing containers for vegetables, concen
trated soups, meats and flsh.
Concentrate products so that each Jar or can will hold as much
food and as little water as possible. Pack fruit Juices In ordinary
bottles.
Put up Jams, Jellies and preserves in glasses sealed with cork or
paper and paraflln. ......
Don't can anything that can be kept Just as well dried or In other
forms. Dry navy and mature lima beans for winter use.
Produce In your garden lots of cabbage, potatoes, and root crops
that enn be kept for the winter without canning. U. S. Department of
A Agricuiiurt:. t
Packing Blanched and Cold-Dlpped Product Into Jarf.
Tho wnste of surnlus fruits nnd veg
etnbles In this country each year la
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. Tho
waste can be avoided In large part If
housewives will can as largo a part of
tho 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
mothod of canning taugnt ny tne unit
ed States department of agriculture
to the boys and girls of tho canning
clubs In the northern nnd western
states. The homemade wash boiler
equipment for uso In this method of
canning, described below, Is entirely
effective. Home-slzo water seal,
steam-pressure or pressure-cooker can
ning outfits, which save tlmo and fuel,
may be used Instead If desired.
Preliminary Preparation for Canning.
Provide a false bottom of wooden
lattice work, crosspleces of wood, or
coarse wlro netting for your clean
wash boiler or other large, deep vessel
to be used for sterilizing. This Is for
the purpose of keeping tho containers
from contact with tho hot bottom of
the vessel and to permit the free cir
culation of water under them.
Fill the vessel with clean water so
that the boiling water will cover the
tops of the Jars or cans. Begin heat
ing the water so that It will bo honing
violently by tho tlmo tho containers
are packed.
See that all cans or Jars are In good
condition and absolutely clean. Scald
them thoroughly and put them In a
vessel of water on tho stovo so that
they will bo hot when tho product Is
ready for packing. Uso now rubber
rings for Jars and scald them Just be
fore putting them on the Jars.
Preparing Fruits and Vegetable.
Start with clean hands, clean uten-
I slls, and clean, sound, fresh products.
1 te; wfm-WM
rx: xmsArT KPm
1 I ft l v, -wsfo"' i,ttifk"A-A
-'r:'Hfl Jf 'ASl Mit&&&imW(zL'':;j
a ,4RHiBiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiV9$' y,f f v v Y'
Jtltialll III llli I II r V imm ii ' "- ' "
Tlmo schedulo given Is based upon
tho one-quart pack nnd upon rresn-
picked products.
When processing fruits In steam
pressure catmers, uot over flvo pounds
of steam prcssuro should be used.
When processing vegetables nnd
meats do not uso over fifteen pounds
of pressure.
After processing, removo tho con
tainers.
Tighten tho tops of Jars immediate
ly and Btand tho containers upsldo
iinwn in n cool nliice. being careful
thnr no draft strikes tho hot Jars.
Watch for leakago nnd screw covers
down tighter when necessary. Storo
In a cool, dry plnce, not exposed to
freezing temperature.
Uso band labels for cans, being care
ful not to let tho gluo get on tho can
Itself as It may causo rust.
From time to time, especially In very
hot wpnther. examine Jars and cans,
making certain that there are no leaks,
swellings or other signs ot icrmenia
tlon. There will be no Bpollago If tho di
rections are followed implicitly nnd the
contnlners nro sealed up tight.
Fruits which aro put up with heavy
sirups can bo kept under cork nnd
paraffin seal. Save all wide-necked bot
tles, glasses and Jars for putting up
fruits.
Vegetables, meats, and fish, howevor.
cannot bo kept safely unless they are
hermetically sealed. Iteservo regular
turn for nroducts that U'inot be
packed In other ways.
As there may be some difficulty In
securing cuns and Jars, dry or Keep in
other ways everything that need not be
canned.
The labeling should bo done with n
rather dry paste, which Is put oniy
on the end of tho label, so that It does
not touch tho tin. Pasto may cause
rust, and In damp climates It Is some
times customary to lacquer the outside
nt Mm nn iiofom it is labeled. The
label, If the product Is Intended for
sale, must contain tho net weight In
pounds and ounces and tho packer's
name and address.
In packing fruits and vegetables, It
Is necessary to surround them with
hHnn nirnn or water, but unaer tne
terms of the federal law governing the
interstate shipment or cannea gooua,
nn mnr of this llauor is allowed than
Is actually necessary to cover tho con
tents after as full a pack as possimo is
made. With tomatoes no water wnni
Juice should bo added In excess of tho
amount In tho tomatoes canned.
Add 8ugar and Salt
In addition to tho liquor, n mixture
of Btignr nnd salt ndds greatly to the
flavor of such products as tomatoes,
peas, Lima beans and corn. The mix
turo recommended by tho government
specialists in canning Is composed of
one-third salt and two-thirds sugar.
Two luvul teasnoonfuls of this are
placed In a No. 8 enn nnd ouo teaspoon-
ful in n No. 2 enn. For beans, oicra,
cauliflower, etc., n brine containing 2
ounces of salt to a gallon of water la
used. For asparagus n hcnvler brine,
four ounces to a gallon of wnter, la
needed.
In order to conscrvo tho supply of
tin cans, it Is strongly urged that all
products Intended for homo ubo should
bo put up, whenever possible, In glass.
Tho hermetic typo of Jar, howevor, la
not n miltnblo ono for Intermittent
processing, for which tho best type la a
glass-top Jar with wiro ciamps. xno
clamps should be raised at tho begin
ning of each processing to allow for
expansion.
Dipping Blanched Product While Hot Into Cold Water.
i,. - . , ,.... . . -',- .,'. Ejrffrmi --;-y ry'"H,' 'j'-i
ail1 wteBBTO
54IJ-. (" to 5y ? ''-. nty &'' i HHsbbbbbbV"'' "iJy ) 4sv,--
HsHsfsl'" ; JJtMt wvsjHHHsmr -,Uf '.'' -- yi
KSBBimtefei'&-wtiBHHBiBM?''; '- '"4
ISlllllllllllllllllllVSWilHilSIBlllVSlllllllHSHBHVV. SlW iiJi'pSii 1 WBlllllllllllllVHCvBTSBBnSVTjPSJSVSn A. f7 j
treatment has taken caro of expansion '
It Is not necessary to exhaust tho cans.
How to Sterilize or Process.
Put tho Jurs or cans ns soon ns pos
slblo Into boiling wnter In n wash boiler
or Into vour cunnlncr device. Let them
process for the time specified In tho
table, counting from the time tho wa
ter begins to boll again, or the gauge
on tho canning outfit registers the
nroncr nressure.
Time Table for 8caldlng Blanching,
and 8terlllzlng Vegetables, 8oups,
Fruits, and Meats.
Products by Groups. 2 2.: &122
B lif : o BB g 5
o
1
Tray of Packed Jars Ready to Be Placed In Homemade Water-Bath Out
fit Aluminum Pressure Cooker Also 8hown.
Special Vegetables.
Tomatos H4 22 18 16 10
Pumpkin 8 120 00 00 40
Squash 3 120 00 CO 40
Hominy 3 120 90 CO 40
Sauerkraut 8 120 00 CO 40
Corn, sweet 6 180 120 00 CO
Corn, field 10 ,180 120 CO 60
Mushroom E 00 SO CO 80
Sweet peppers 6 00 76 CO 40
Pod Vegetables and Other Oreen Products.
Beans, wax 6-10 120 P0 CO 40
Ueans, strlngloss..E.10 120 90 CO 40
Okra E-10 120 90 CO 40
Peppers, creen or
ripe E-10
Dewberries 16 12 10
Figs 1-2 1 12 10
Gooseberries 1-2 16 12 10
Grapes 16 12 10
Huckleberries i
Peaches 1-2 16 12 10
Plums 16 12 JO
naspberrles 16 12 10
Strawberries 1 12 10
Citrus fruit 1-2 12 8
Fruits without
sugar sirup 80 20 13
Knrrt KrUltS.
Apples IVi 20 12
Pears ltt 20 12
Qulncr" 1V4 20 12
Windfall apples (pie
filling) 12 10
Quartered apples
(salad) 12 10
Whole apples, pared
and cored 16 10
Applo sirup IS 10
Fruit lulces IE 10
PrAMrvit. nftfrrtrAn
aratlon and filling .. 20 IS 10
Meats Uncooked.
Poultry and game. .. 180 180 120
Doef 180 180 120
Corn beff 180 180 120
Prepared Young Meats.
Spring frys 90
Fried meats 00
Baked meats 00
Stewed meats ?
Boast meats 90
Prepared Mature Meats,
FRUIT JUICES FOR JELLIES
May Be Sterilized and Bottled With
out 8ugar and Made Into Jelly
at Any Tlma.
(From the United States Department of
Agriculture.)
Fruit Juices for use later In Jelly
making can be sterilized and bottled
without sugar nnd made Into Jelllea at
tho housewife's convenience. This en
ables her to do with fewer Jelly glasses
and to distribute her purchases of su
gar for Jelly making through the year.
Moreover, with tho bottled Juice aha
can mako a greater variety of Jellies,
ns Juices which will not Jell can do put
up when tho fruit Is rlpo and combined
later with fruits thnt will Jell, or fruits
ripening nt different seasons can bo
"combined. For example, tho Juice of
strawberries, cherries, or pineapple
can be kept without sugar and later
when apples nro plentiful can he maae
Into combination Jelly.
To put up unsugared fruit Juices for
Jelly making proceed exactly as if Jelly
were to bo made at the time. Cook
tho fruits until they are soft anfl
strain out the Juice through a flannel
bag. Heat and pour while hot into
bottles previously scalded. Fill tha
bottles full, leaving no air space be
tween Juice and cork or seat, naca
tho filled sealed bottles on their aides
In water near the boiling point, and
keep thcra in tho bath for about thir
ty minutes. Mako sure that the corked
or scaled end is under the hot water.
As soon as tho bottles aro cool covei
Daraffln seal. Thor-
thn fork with a
ouch sterilization and sealing are ab
ever should bo added nnd no tomata Bolutely essential to success.
8
8
8
S
8
8
120 90 CO 40
Wild game 90
Fowls 90
Cockerels .. 90
Frlod meats ., 00
Baked meats 20
Stowed meats 00
Roast meats 90
CO
60
60
CO
CO
CO
CO
CO
CO
CO
CO
CO
40
40
40
40
40
40
40
40
40
40
40
40
I t -4--M.BsaaaBfa vsv r sj wskhkk''hesi
"0 f'V'J &' ,-? 'Jm' . 'siiiiiiiiiiiAf4?''i .aiiahttVlBBBBBBBBa
Mi' ' 4 ' '?. , J 'HhSMMM eBllllllW If'iv idillllllMSSW - SllllllMl
?l' JBraBBBBBBBBSBBBBBHBBVMiBSBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBSBBBSlll
SO
so
Sealing a Packed and Sterilized Glass Jar.
m
I I