Meade County news. [volume], July 19, 1917, Image 3

About Meade County news. [volume] (Meade, Kan.) 1900-1918

Image provided by: Kansas State Historical Society; Topeka, KS

                
MEADE COUNTY' NEWS, MEADE. KANSAS.
Cfceese-Cloth Wrapped Product Being Lowered Into Boiling Water for
Blanching.
PiSISwiON OF ALL
SURPLUS 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 tf Agriculture All Cans Should Be in Good
Condition and Absolutely Clean.
(PREPARED BY UNITED STATES
CAN SURPLUS FOOD, BUT
Don't have an empty preserving Jar in your home next fall.
There may be some difficulty In securing cans and preserving Jars.
Beserve regular tight-sealing containers for vegetables, concen
trated soups, meats and fish.
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 np Jams, Jellies and preserves in "glasses sealed with cork or
paper and paraffin.
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 can be kept for the winter without canning. U. S. Department of
Agriculture.
ft ft ft tiiiiiiiiiiiiiirirtrCrMrCririiirMr
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 con be produced Is needed. The
waste can be avoided In large part If
housewives will can as large a part of
the sarplas perishables as possible.
Any trait or vegetable and practical
ly any other food may be canned sat
isfactorily by the one-period cold-pack
method tt canning taught by the Unit
ed States department of agriculture
to the bays and girls of the canning
clubs In the northern and western
states. The homemade wash boiler
equipment for use In this method of
canning, described below, Is entirely
effective. Home-size water seal,
steam-pressure or pressure-cooker can
ning outfits, which save time and fuel,
may be osed Instead If desired.
Preliminary Preparation for Canning.
Provide a false bottom of wooden
mm
f If 4sd VY
,IL.
up-;,
' TfX - ' 'j.
Jrajr of Packed Jars Ready to Be Placed In Homemade Water-Bath Out
fit Aluminum Pressure Cooker Alio Shown.
DEPARTMENT OF AGRICULTURE.)
www
USE JARS AND CANS WISELY
'i
lattice work, crosspieces of wood, or
coarse wire netting for your clean
wash boiler or other large, deep vessel
to be used for sterilizing. This Is for
the purpose of keeping the containers
from contact with the 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 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 a
vessel of water on the stove so that
they will be hot when the 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 Vegetable.
Start with clean hands, clean uten
sils, and clean, sound, fresh products.
It
Throw out all vegetables and fruits
which are withered or unsound. Wash
out all grit and dirt If possible. Use
only fruits and vegetables picked the
same Uuy and never can peas and corn
picked more than five hours.
Prepare fruits and lnrge-sl;:ed vege
tables for blanching. Remove all spots
from apples.
Prepare beans and greeus as for
cooking. Be especially careful to re
move all foreign plants from the
greens.
Blanch vegetables and all fruits ex
cept berries by leaving them from
three to five minutes in clean boiling
water, or by steaming them for a sim
ilar period In a coland;r over a vessel
of boiling water or In a steam cooker.
Remove the blanched products from
the boiling water or steam and 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 the cold water.
From this point on, speed Is highly
Important. The blanched vegetables
and fruits, which are slightly warm,
must not be allowed to remain out of
the containers a moment longer than
is necessary.
Remove skins when required, and as
each article is pared cut It up into
proper size and pack directly into the
clean, scalded cans or jars.
Pnck as solid as possible, being care
ful not to bruise or mash soft prod
ucts. In the case of fruit, fill the contain
ers at once with boiling hot sirup.
In the case of vegetables, fill the
containers with boiling hot water to
which a little salt has been added.
Place scalded rubber rings on the
glass Jars and screw down the tops. '
Seal tin cans completely. Watch
them for leaks. As the preliminary
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Packing Blanched and Cold
illl
1
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:-;::::::::r:;::-
Dipping Blanched Product
treatment has taken care of expansion
It is not necessary to exhaust the cans.
How to Sterilize or Process.
Put the Jars or cans as soon as pos
sible Into boiling water in a wash boiler
or Into your canning device. Let them
process for the time specified In the
table, counting from the time the wa
ter begins to boll again, or the gauge
on the canning outfit registers the
proper pressure.
Time Table for Scalding Blanching,
and Sterilizing Vegetables, Soups,
Fruits, and Meats.
01
-d m
Z.
o
Products by Groups, cr
6
o
tf
hill
: S: :
Special Vegetables.
Tomatoes m 22 U 15 10
Pumpkin 8 120 90 60 40
Squash ;. 3 120 90 60 40
Hominy 8 120 90 SO 40
Sauerkraut 120 90 SO 40
Corn, sweet 8 ISO 120 90 60
Com, field 10 180 120 60 50
Mushrooms 6 90 80 SO 80
Sweet peppers 6 90 75 SO 40
Pod Vegetable . and Other Green Pro
ducts. Beans, wax .'.HO 120 90 40
Beans; strlngless..6-10 120 90 60 40
Okrs, J-10 120 90 SO 40
Peppers, green or
rip 4-10 120 . M N 40
Cnbbai-'a 6-10 120 90 69 40
Brussels sprouts.. .6-10 120 90 GO 40
Cauliflower 3 80 40 M SO
Root and Tuber Vegetables.
Carrots 6 90 80 (0 40
Parsnips S 90 SO 60 40
Salsify t 90 80 60 40
Beets 6 90 SO 60 40
Turnips 6 90 80 60 40
Sweet potatoes 5 90 80 60 40
Other roots and
tubers 5 90 80 60 40
Combinations and Soup Vegetables.
Lima beans 5-10 ISO 120 60 40
Peas ..6-10 ISO 120 SO 40
Vegetable combina
tions 6-10 120 120 SO 45
Greens, Domestic or Wild.
Swiss chard 15 120 90 60 40
Kale 16 120 90 60 40
Chinese cabbage
leaves 15 120 90 60 40
Upland cress 15 120 90 .. 60 40
French endive 15 120 90 60 40
Cabbage sprouts.... 15 120 90 60 40
Turnip tops (young;,
tender) 16 120 90 60 40
Spinach, New Zea
land 15 120 90 60 40
Asparagus 15 120 90 60 40
Spinach 15 120 90 60 40
Beet tops 16 120 90 60 40
Dandelion, culti
vated K 120 90 60 40
Dandelion, wild 16 120 90 60 40
Dasheen sprouts
(tender) IS 120 90 60 40
Mustard, native.... 15 120 90 60 40
Mustard, Ruesian.. 15 120 90 60, 40
Mustard, wild 15 120 90 60 40
Collards 15 120 90 60 40
RapeUender leaves) 15 120 90 60 40
Pepper cress 15 120 90 60 40
Lamb's-quarter .... 15 120 90 60 40
Sour dock 15 120 80 60 40
Smnrtweed 15 120 90 60 40
Sprouts 15 120 90 60 40
Purslane, or "pus
ley" 15 120 90 60 40
Pokewead sprouts.. 15 120 90 60 40
Marsh marlKOld.... 16 120 90 60 40
Milkweed (tender - ,
sprouts and
young leavfta) .... 15 120 80 60 40
Soft Fruits and Berries.
Apricots 1-2 IS 12 10 E
Hlackborrles 16 12 10 E
Blueberries .. 16 12 10 6
Cherries 16 12 10 E
Currants 16 12 10 6
,
S3
V-
- Dipped Product Into Jars.
lit
vXX "
While Hot Into Cold Water.
Dewberries IS 12 10 I
Figs 1-2 IS 12 10 6
Gooseberries 1-2 18 12 10 E
Grapes IS 12 10 E
Huckleberries' IS 12 10 E
Peaches 1-2 IS 12 10 i
Plums IS 12 10 6
Raspberries .. IS 12 10 6
Strawberries IS 12 10 E
Citrus fruits 1-2 12 t 4
Fruits without
sugar sirup 80 20 12 10
Hard Fruits.
Apples 1H 20 12 S
Pears 1V4 20 12 8 S
Quinces m 28 12 8 t
Windfall apples (pis
filling) 12 10 t t
Quartered apples
(salad) 12 10 It
Whole apples, pared
and cored IS 10 t I
Apple sirup 15 10 t , I
Fruit Julcea 18 10 I E
Preserves, after prep
aration and filling .. 28 15 M ..
Meats Uncooked:
Poultry and game. .. ISO 10 130 SO
Beef 180 INt 120 SO
Corn beef 180 M0 120 60
Prepared Toung Meats.
Spring frys 90 SO 40 80
Fried meats 90 69 40 80
Baked meats 86 60 40 80
Stewed meats 90 60 46 80
Roast meats 99 60 40 tt
Prepared Mature Meats.
Wild gam 90 69 40 80
Fowls 90 60 40 30
Cockerels 80 60 40 80
Filed meats 96 SO 40 80
Baked meat 86 60 40 30
Stewed meats (6 SO 46-30
Vtoast meats 30 S 60 36
:::::;:'::::::::'::c:
Homemade Hot Water Bath Sterilizing Outfit, Showing Satisfactory Type
of Wqoden False Bottom.
Finn S 180 llX) 120 90
Shellfish t 180 160 120 90
Camp Rations.
No. 1 90 60 60 40
No. 2 90 60 60 SO
No. 8 J 80 60 60 40
Soups.
Cream of tomato
soup 30 20 18 10
All o t h r soup
combination and
soup Btock 90 75 60 45
Time schedule given is based upon
the one-quart 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 use over fifteen pounds
of pressure.
After processing, remove the con
tnlners.
Tighten the tops of jars immediate
ly and Btaud the containers upside
down In a cool place, being careful
that no draft strikes the hot jars.
Wutch for leakage and screw covers
down tighter when necessary. Store
in a cool, dry place, not exposed to
freezing temperature.
Use bund labels for cans, being care
ful not to let the glue get on the can
Itself as it may cause rust
From time to time, especially in very
hot weather, examine Jars and cans,
making certain that there are no leaks,
swellings or other signs of fermenta
tion. There will be no spoilage if the di
rections are followed implicitly and the
containers are sealed up tight.
Fruits which ure put up with heavy
sirups can be kept under cork and
paraffin seal. Save ull wide-necked bot
tles, glasses and Jurs for putting up
fruits.
Vegetables, meats, and fish, however,
cannot be kept safely unless they are
hermetically scaled.. Reserve regulur
Jurs for products that cannot be
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 be
canned. ' '
The lubeling should be done with a
rather dry paste, which is pat only
on the end of the label, so that it does
not touch the tin. Paste may cause
rust, and in damp climates it Is some
times customary to lacquer the outside
of the can before It is labeled. The
label, If the product is intended for
sale, must contain the net weight in
pounds and ounces and the packer's
name and address.
In packing fruits and vegetables, It
Is necessary to surround them with
brine, sirup or water, but under the
terms of the federal law governing the
Interstate shipment of canned goods,
no more of this liquor is allowed than
Is actually necessary to cover the con
tents after as full a pack as possible is
made. With tomatoes no water what
ever should be added and no tomato)
V i f
"A 1 r i
Ssallng a Packed and
juice should be added la excess of the
amount in the tomatoes cmutcd.
Add Sugar and Scrft.
In addition to the II craw, a Mixture
of sugar and salt adds greatly to the
flavor of such products as tomatoes,
pons, Lima beans and corn. The mix
ture recommended by tho government
specialists In canning is cosnposed of
one-third salt and two-thirds sugar.
Two level teaspoonfni e? this are
pluced in a No. S can and sme teaspoon
ful In a No. 2 can. For keatis, okra,
cauliflower, etc., a brine twtHluing 2
ounces of salt to a gntlasi of water is
used. For asparagus a heavier brine,
four ounces to a gaUoa of water, is
needed.
In order to conserve the supply of
tin cans, It Is strongly urged that all
products Intended for Itoiu use should
be put up, whenever possible, in gloss.
The hermetic typo of Jar, however, Is
not a snltnble one for intermittent
processing, for which the best type Is a
glass-top Jar with wire clomps. Tho
clamps should be raised at the begin
ning of each processing to allow for
expansion.
FRUIT JUICES FOR JELLIES
May Be Sterilized and Bottltaf Wltk.
out 8ugar and Made rnto Jelly i
at Any Time. j
(From the United States Department of
Agriculture.)
Fruit Juices for use Insjcr In jolly
making cun be sterilized and bottled
without sugar and mnde Into juries at
the housewife's convenience This en
ables her to do with fewer JoBy glasses
and to distribute her purchnsea of su
gar for Jelly making through tha year.
Moreover, with the bottled juloe she
can make a greater vartaty of Jellies,
ns Juices which will not Jen enn be put
up when the fruit Is ripe and combined
Inter with fruits that wffl Jutl, or fruits
ripening at different sermons can be
"combined. For example, tha Juice of
strawberries, cherries,' or pineapple
can be kept without suflor aad later
when apples are plentiful can be made
into combination Jelly.
xo put up nnsugorea rrsn juices ior
Jelly mnklng proceed exactly on If Jelly
were to be made at the ttma. Cook
the fruits until they are soft and
strain out the juice throntfh a flannel
bag. Heat and pom whOe hot Into
bottles previously scolaod. Fin tho
bottles full, leaving air sarace be
tween juice and eork m seoL Place
the filled scaled bottles oa Actr sides
In water near the hoIMag point, and
keep them In the bafk for otoat thir
ty minutes. Make sure fkttt thv corked
or sealed end is under the hat water
As soon as the bottled bm soot covet
the cork with a paraffia sent. Thor
ough sterilization and seuttng ewe ab
solutely essential to
i 4
Sterilized Glass Ja