GIFT OF
REFERENCE BOOK
TOR THE
LECTURE
HOME
CANNING
BY THE
COLD PACK
METHOD
PUBLISHED BY THE
INTERNATIONAL HARVESTER COMPANY OF NEW JERSEY, Inc.
AGRICULTURAL EXTENSION DEPARTMENT
HARVESTER BUILDING, CHICAGO
HOME CANNING
BY THE
COLD PACK METHOD
FROM THE PRESIDENT'S OFFICE
TO THE UNIVERSITY LIBRARY
NOTE All or any portion of this booklet may be re-
produced by giving proper credit to the publishers.
CRITICISMS Any suggestions for improvement of
this book will be appreciated.
Prepared by Grace Marian Smith
PUBLISHED AND COPYRIGHTED 1917, BY
INTERNATIONAL HARVESTER COMPANY
OF NEW JERSEY (INCORPORATED)
AGRICULTURAL EXTENSION DEPARTMENT
P. G. HOLDEN, Director
HARVESTER BLDG., CHICAGO
AE 366-5-15-17
INTRODUCTORY
M^^^HIS booklet is intended to describe
M J the essential steps in Cold Pack
Canning, and to make the story so
simple and accurate that anyone who will
follow the directions can can any product
successfully. Many friends have assisted
with suggestions; special acknowledgment is
due O. H. Benson, Office of Extension Work,
Northern and Western States, U. S. Depart-
ment of Agriculture, Washington, D. C.,
whose original research has done much to
advance thz industry and simplify the meth-
ods of Home Canning.
INDEX
Page
Suggestions to the Lecturer 4
Illustrations Steps In Canning 6
Illustrations Demonstrator 's Outfit , 8
Chart I Don't Waste It; Can It 10
Chart II Why Can It 11
Chart III Anyone Can Can Any Product 13
Chart IV Use What You Have 16
Chart Y Steps In Cold Pack Canning 25
Chart YI Finishing the Work 30
Chart VII It's Good Business 33
Chart VIII We Grow It, Why Not Can It? 34
Chart IX Club Work Gives 4-H Training 35
Chart X Why Have I Been Talking to You 38
Testing Jars and Rubbers 17
Home Made Cookers 19
Factory Made Outfits 21
Other Things Needed 24,
Canning Tomatoes 26
Canning in Tin 40
The Hand Sealer 41
Sterilizing Products in Tin 42
Labels 43
Buying Food to Can 43
Opportunity for Girls 44
The House Mother's Responsibility ' 45
Solder Sealed Tin Cans 47
Canning Reminders 51
Canning Fruit Juices and Meats 55
Jellies and Preserves 56
History of Home Canning Clubs 58
Time Table ... 59
36196J
To the Lecturer
x
If a chart lecture has been arranged for, and it is not possible
to give a Demonstration of cold pack canning at the meeting,
the lecturer should instruct in the Cold Pack method and
endeavor to arouse interest in Home Canning. An organization
should be effected and a canning demonstration arranged for
at a later date.
Canning School A Canning School devoting a whole day
or even several days may be planned. Arrangements for such
a meeting should be made several days in advance to be sure that
heat, water, seats, utensils, jars, seasonings, and products are on
hand.
Publicity Advertise the meeting widely through the local
papers and by announcement at schools, churches, granges, and
other public meetings. Handbills may be distributed and an-
nouncements posted in public places.
Products to Can Ask the local people to bring in fruits
and vegetables to can, but it is wise for the demonstrator also to
provide some products. This latter precaution insures having
some products on hand, and the demonstrator by selecting high
grade food products is sure of some first class examples of canned
goods which will do justice to the method, and which if desired
may serve for a permanent exhibit.
A canning demonstration should demonstrate method; the
demonstrator should not attempt to can up all the fruit and
vegetables in the community. Three kinds of products are
enough; never use more than four. More makes it difficult to
get the products ready, to arrange for sufficient water for
blanching, and time for cooking. The small number concentrates
attention.
Can one fruit (quick cooking), one root vegetable, tomatoes,
and if a fourth is desired, corn, beans, greens, sweet potatoes,
pumpkin, or some other vegetable not commonly canned. Con-
sider, too, the time available and do not undertake to can prod-
ucts which cannot be prepared and canned in the time given
to the meeting.
4
START SOMETHING
Assistants A demonstrator needs two helpers, more are in
the way. It is an advantage to have one helper who is familiar
with the work so that he can supervise the work of preparing,
packing, and cooking the product, maintaining the desired de-
gree of heat, directing the volunteer helpers, and to keep things
moving so as to give the audience the most possible in the time
spent. This leaves the lecturer free to give all his attention to
making clear the steps and driving home the importance and
advantage of the canning work.
To avoid mistakes, and secure the best results, the lecturer
or his assistant should personally see that the packing is prop-
erly done, fit the rubbers and covers, and set the jars in the
cooker. Someone in the audience may be designated to keep
the time but this, too, should be checked by the assistant. Mark
the time on a blackboard if there is one in the room.
Canning Outfit A home-made hot water outfit and glass
jars should be used for a first demonstration. This prevents
the audience from getting the impression that it is necessary to
have an elaborate equipment. With a Hot Water outfit each jar
can be set in as packed ; with a Steam Pressure, the cooker cannot
be opened after cooking begins. In giving a demonstration it is
sometimes an advantage to have a steam cooker for corn, sweet
potatoes, and such other vegetables as require long cooking. A
steam cooker makes it possible to finish cooking such products
and exhibit the results at the close of the meeting.
Try to locate the canning outfit so that it is convenient to
water. If no water is handy, a large, portable tank with faucet,
such as is used for patent stock watering troughs, is a good
arrangement.
Get Action At the close of the lecture, suggest, or arrange
with a local worker to move, the appointment of a committee to
report on the organization of a canning club and to take steps
to secure a county canning club leader. A canning demonstra-
tion or lecture should never be considered an entertainment. It
may give information and arouse interest, but it should also
look to some definite work for the year.
V
CANNING SNAP BEANS Preparing the Product
1 Wash the beans clean
2 Snip the ends and string
3 Blanch in hot water
mm
4 Plunge into cold water
CANNING SNAP BEANS Packing and Cooking
5 Pack close
6 Do not seal tight
7 Cook lYz hours
8 Seal tight at once
LEATHER
CASE
PAN LIFTER.
?tS ^ r\
I CAN FILTER gHBfe
COOKER WIRE BASKET
MEASURING CUP
SIX PANS
SPOONS
JATl
HOLDERS
KNIVES
TYPES OF JARS
CHEESECLOTH TOWEL
APRON. AND CAP
VOX
CANNING-
LEAPLET^
FROM IM DEPT. OF AGRICULTURE
BOOKLETS
CANNING CHART
A DEMONSTRATOR'S KIT FOR LOCAL WORK
The demonstrator should carry with her for community and county work,
the articles illustrated above. The community in which the meeting is held should
furnish two gasoline stoves with two large burners each, gasoline, a long table,
chairs, a pail, dishpan, jars, salt, sugar, and produce to can.
Two 2-burner stoves are more convenient than one 4-burner.
The pans and pan lifter pack more easily than a stewpan with a handle.
If the jar-holders cannot be secured, a rack of perforated tin or lath as described on
Chart IV may be substituted. The rack may also be used when blanching in steam.
It is wise to have on hand some small rubber bands, some heavy cord, tacks,
nails, hammer, wrench, heavy paper or oilcloth for covering table, and if can-
ning in tin is to be demonstrated, a supply of cans, solder, flux, sal am-
moniac, capper, tipper, hand-sealer, and sanitary seal cans.
8
Home Canning
By the Cold Pack Method
Cold Pack Canning simply means : Packing the Product Un-
cooked and Cooking It in the Closed Jar.
By this method it is possible for anyone to can at home, in
one process, any food product, and know that it will keep.
We waste every year, quantities of the vegetables and
fruits grown string
beans, sweet corn,
tomatoes, peaches,
apples and other
products.
These foods are
needed somewhere.
Indeed, we need them
at home. They should
be canned for winter
use; or, they may be
sold; or given to less
fortunate people. A
gift of healthful,
home-canned food is
always welcome.
We Americans are
the most wasteful
people in the world. We can help in the new movement to pro-
mote Thrift by canning the food from gardens and orchards.
In every garden, bushels of tomatoes are wasted every year.
If we saved only the tomatoes, that would be well worth while.
Cold Pack Canning isn't a difficult process. The boys and
girls of the Home Canning Clubs of the country, directed by the
Office of Extension Work of the IT. S. Department of Agricul-
ture, are canning thousands of jars of food products by this
method.
A member of a Canning Club is expected to plant, cultivate,
and can the product from at least a tenth acre of ground. What
this means is shown on Chart I.
.
l"l
Hi 1 H , - -.- .:?->-"- "* ; f * " -". '-: : " "-- . :"-'.
n
AGRICULTURAL
LECTURE CHARTS
HOME
CANNING
BY THE
COLD PACK
METHOD
* r.
PREPARED BY
INTERNATIONAL HARVESTER. COMPANY
OF NEW JERSEY CHICAGO
1
COVER CHART
9
CHART I
DON'T WASTE IT; CAN IT
Three-fifths of a ton of tomatoes is an average crop from
_ 1/10 acre.
DON'T WASTE IT CAN IT
A CAN OF FRUIT
A CAN OF GREENS
A CAN OF VEGETABLES
FOR EVERY DAY IN THE YEAR
CHART I
They sell fresh at
$8 to $10 per ton.
Let us say the crop
from 1/10 acre is
worth $6 wholesale.
Three-fifths of a ton
of tomatoes canned
averages forty dozen
quarts, and at the
average jobber's price
of 75c per dozen is
worth $30. Retailed
at 15c per can they
are worth $72. Such
a saving is worth
while.
A Can of Fruit, a Can of Vegetables, and a Can of Greens,
for Every Family, for Every Day in the Year when the gar-
den is not producing this is the slogan of the Home Canning
Clubs of the United States.
A Canning Demonstration Before the Waveland, Intl., Woman's
Auxiliary
10
CHART II
WHY? WHY CAN IT?
Gives Greater Variety Is Wholesome Saves Doctor
Bills We Like It. Canned foods retain the natural juices and
flavors, and in addition to being nutritious and healthful, are
tasty. We like them.
A large percent-
age of the medicines
sold are patent laxa-
tives. We could do
without most of the
patent laxatives if we
ate more fresh and
canned fruits and
succulent vegetables.
Why should we
limit our diet to
meat, bread, and po-
tatoes three times a
day, when tons of
fruits and vegetables
go to waste?
Our efficiency de-
pends on what we
WHY
GIVES GREATER VARIETY
IS WHOLESOME
SAVES DOCTOR BILLS
WE LIKE IT
IS READY TO SERVE WHEN WANTED
HOME CANNING
SAVES PRODUCTS NOW WASTED
CUTS DOWN, COST OF LIVING
ADDS TO INCOME
TRAINS IN USEFUL WORK
ANSWERS THE QUESTION
WHAT SHALL WE HAVE FOR DINNER
CHART II
eat. An unbalanced diet means slow, stupid, headachy, ill-tem-
pered people. If we canned more fruits and vegetables, we
would eat more of these and less of the heavy foods.
Is Ready to Serve When Wanted In an emergency a re-
quest at eleven o 'clock to have dinner an hour early ; unexpected
company arriving just as dinner is served; the housewife com-
ing home late after a day spent shopping, or calling, or at church
think of the comfort of knowing that there are on the shelves :
home-canned soups, meats, vegetables, greens, fruits, and fruit
juices.
If she keeps her shelves well stocked, any housewife can
prepare a good dinner any time, in the few minutes required to
open the jars and heat the products.
11
HOME CANNING
By Home Canning we mean the canning commonly done by
the housewife, and also that done by the Boys' and Girls' Clubs,
in back yards and on club plots.
Saves Products Now Wasted Cuts Down the Cost of
Living Adds to the Income. There may be no demand for
the fresh products near home because everyone grows some gar-
den. Or, the surplus is so small it is not marketed; or, even if
the grower is selling some garden produce, there are the "sec-
onds" which do not sell readily. Then there are the products
which are difficult to can those which would not keep when
canned in the old way. Cold Pack Canning at Home will save
these foods. Home canned fruits and vegetables reduce the
grocery bill. It costs less to can them than to buy them, fresh
or canned, and they also cost less than the higher priced, less
wholesome foods which might be substituted for them.
Trains in Useful Work Every boy and girl should be
trained to make a living. We learn to do by doing, not by read-
ing how it is done.
A combination of a plot of Ground, a Club Member, and a
Canning Outfit has great possibilities.
Home Canning Answers the Question, "What Shall We
Have for Dinner ?" and answers it in a way that gives a varied
menu for every day in the week, and helps make Sunday a real
day of rest, for Mother as well as for Father and the Boys.
A Group of Club Leaders Training for Field Work, in the Canning:
Kitchen of the U. S. Department of Agriculture
12
CHART III
ANYONE CAN CAN ANY PRODUCT BY THE
COLD PACK METHOD
How It Is Dane Cold Pack Canning simply means to scald
or blanch and cold dip all vegetables, pack uncooked, and cook
in the closed jar.
Scalding is a familiar term; in canning it is understood al-
ways to mean im-
mersing in boiling
water, or, steaming.
Blanching is more
commonly known as
parboiling. It means
that the product is
left in the boiling wa-
ter, or the steamer,
for a longer period
than is indicated by
scalding. The time
varies for different
ANYONE CAN CAN ANY PRODUC"
BY THE COLD PACK METHOD
HOW IT IS DONE
SCALD OR BLANCH
AND COLD DIP ALL VEGETABLES
PACK THE PRODUCT UNCOOKED
CLOSE THE JAR
COOK IT IN THE CLOSED JAR
WHY COOK IN JAR
THE PRODUCT IS BETTER
IT STERILIZES COMPLETELY
PREVENTS ANY BACTERIA GETTING IN
SAVES WORK AND TIME
TAKES THE DRUDGERY OUT OF CANNING
IT IS THE ONLY SURE WAY
CHART III
products.
Cold - dip means
plunging at once into
cold water and out
again.
Do not neglect blanching. It eliminates objectionable acids
and acrid flavors, makes it unnecessary to exhaust, or use the
intermittent process in canning, and is one of the important steps
in the ' * double shock ' ' treatment before cooking. It also shrinks
the product.
Bacteria Cannot Get Into a Closed Jar
13
14
COOK PEODUCTS IN CLOSED JARS
All vegetables must be blanched and cold dipped. Many of
the fruits do not need blanching, but those which are scalded
or blanched must be cold dipped at once.
Pack the Product Uncooked Of course, such products as
are blanched or scalded are heated a trifle; but many of the
fruits are packed fresh without blanching and in every case the
real cooking is done in the jar.
Close the Jar If we are canning in glass we do not seal
the jar but close it lightly. Heating the contents causes steam
to form and if no outlet is provided, the pressure of the ex-
panding steam might be sufficient to break the glass.
If we are canning in tin, we seal the can tight. The tin will
give enough to allow for the expansion, and as the contents cool,
the can will return to its original shape.
Cook It in the Closed Jar Cooking, sterilizing, or process-
ing as it is called in commercial use, means heating to the point
necessary to keep. The time required for cooking varies with
the kind of product and the kind of outfit. (See time-table,
back cover.)
WHY COOK IN THE CLOSED JAR?
The Product Is Better It is better in color, in flavor, and
in texture. It is not crushed, nor cooked until it is mushy; in-
stead of a conglomerate mass, each berry or slice is distinct.
It Sterilizes Completely Prevents Any Bacteria Getting
In If the product is put into the jar, the jar closed, and the
product cooked in the closed jar, we are certain the organisms
which were present are killed; and the sealed jar prevents any
bacteria which may be in the air from getting in after the prod-
uct has been cooked.
Still Doing His Best But Can't Get In
TAKE THE DRUDGERY OUT OF CANNING
By the old open-kettle or hot-pack method, it is impossible
to know that any given jar or product is perfectly sterilized.
Even when the products, the jars, the rubbers, and the covers
have been sterilized there is still danger of bacteria getting in
while the cooked product is being dipped from the kettle into
the jar.
It Saves Work and Time By this method it is only a
trifle more work to can a half bushel than it is to can a quart.
Once the product is prepared and put into the jar, it is as easy
to cook a dozen jars, if the
cooker is large enough, as it is
to cook one, and it requires
no more time.
It eliminates entirely the
hot, trying work of dipping
from the kettle to the jar.
When canning with the
open kettle, it is just as neces-
sary to sterilize the jars care-
fully, to test rubbers, to fit
tops, and to seal perfectly, at
the last minute, with the very
last jar, at the end of a long,
hot, tiresome day when one is
finishing a large lot, as it is
the first hour of the morning.
A House wif e
Showing the
Racks She
Used a Shelf
From the Ice
Box, and a
Home - Made
Lath Rack
By the Cold Pack method,
the work which needs care is all done in the beginning when the
worker is fresh.
Then we do not have to watch the pack all the time it is
cooking. There is no danger of "burning the kettle."
When cooking fruits or vegetables in the jar one needs only
to note the time when boiling begins (or, if using a steam out-
fit, when the required steam pressure is reached) and the worker
may then go about other work, setting an alarm clock to ring
when it is time to take the product off the fire.
It Takes the Drudgery Out of Canning We no longer
dread the canning season. Canning by this method is an inter-
]6
POOR SEALS MEAN SPOILED FOOD
esting, business-like proposition ; not drudgery. It is pleasanter
to pack fresh vegetables in a cool room, than to pack hot vege-
tables in a hot room.
To sum up : By the cold pack method,
Anyone can can any food product fruits, vegetables,
meats, fruit juices, greens, soups, fish, game, or fowl.
The work is easier, pleasanter, and more interesting than
by the hot pack, or the three-day, intermittent method.
The product is better, and, finally,
It Is the Only Sure Way.
USE WHAT YOU HAVE
CHART IV
USE WHAT YOU HAVE
Use the jars and cooker you have.
We do not need to buy any special outfit. We can do Cold
Pack canning with any style of glass jar or tin can, except those
which are sealed with
wax. Use the size
and style jar which
suits you. If we have
no special canning
outfit, a large kettle,
or can, or pail, or
even the boiler, will
do for a cooker.
Glass Jars, Tops,
and Rubbers Im-
perfectly sealed jars
are probably respon-
sible for more spoiled
canned goods than
any other one cause.
Before beginning to
CHART IV can> fit the topg to
the jars, and test the rubbers. Wash the jars, tops, and rubbers
in hot soap-suds and rinse in boiling water. If the tops are old
boil them in water to which a little soda has been added. If
they cannot be cleaned so as to be perfectly sanitary and also
to look clean and neat, do not use them get new ones.
DO NOT BEGIN TO COUNT TIME
UNTIL WATER IS BOILING
KEEP AT A LIVELY BOIL
TEST ALL JAES AND RUBBERS
17
Place the jars and tops in a kettle of warm water and allow it
to come to a boil. Leave them in the boiling water until you are
ready to fill them.
Rubbers should not be boiled to sterilize them but should be
cleaned by washing in hot water to which a little soda has been
added. Too prolonged heating injures the rubbers, and as they
have to stand long boiling on the jars it is unnecessary to sub-
ject them to the extra strain.
Use new rubbers. Rubbers bought new from the store are
not always new; they may have been carried over from last
year's stock.
Rubbers which are extra thick and wide are not necessarily
good rubbers. They may lack elasticity, they may be unneces-
sarily wide, or so thick they do not permit the cap of the can to
screw down tight.
Testing Rubber Rings
Buy as good rubbers as you can get,
then test for elasticity by pulling one
or more times to see if they return to
shape and do not break. Turn and
stretch the rubber so that all parts of
it are subject to the strain.
Turn and Stretch the
Rubber
Testing Jars and Covers
Screw Top Jars Put the top on with-
out the rubber; screw down as tight as pos-
sible. If the thumb nail can be inserted
between the cover and the jar at any point
of its circumference, either the cover or jar
is defective. Sometimes the edge of the cover
can be bent down to make the joint tight.
Testing the Cover
The Cover Should
Fit So Tight That
the Rubber Cannot
Slip Back
Next, place the rubber on the jar, and screw
the cover down with the thumb and little
finger in the same way as when preparing the
jar for cooking the product. Catch hold of
the rubber and pull it out, and then let it
fly back. If it slips into place under the
cover, the cover is not a good fit and either
the cover or the jar should be discarded.
Third, run the thumb around the surface on
18
ANY STYLE JAR OK TIN CAN MAY BE USED
Smoothing the Edge
which the rub-
ber rests. If the
edge of the jar
or the cover is
rough it will
cut the rubber.
Sometimes with
a file or an old knife a rough edge
Testing for Rough Edges may ^ mbbed smoot h, using Care
not to turn the edge and spoil the seal.
Jars with Composition Attached to Cover Set the cover on
the jar and tap all the way around the edge to see if the cover
sits level on the jar. If it rocks at any
point, this indicates a defect in either
the cover or the jar.
The composition attached to covers
sometimes deteriorates with age, even if
the cover has not been used. In buying
covers with rubber attached, be sure
they have not been carried over from
last season. Old covers of this type
should be thrown away.
Glass Top with Spring Clamp Put the cover in place
without the rubber, set the spring, and press the clamp down.
If the thumb nail can be inserted between the cover and the jar,
the spring is not tight enough. To
remedy, disengage the ends of the
top spring from the eyelets at the
side. Holding a side of the bail in
each hand, press down with the
thumbs on each side of the top bar.
This will cause it to fit closer to the
cover and increase the pressure. Re-
turn the spring to the jar and test
again. Sometimes the glass covers of these jars break because
the spring fits too tight.
Jars with Wide Mouths Jars with wide mouths, straight
sides, and lacquered or glass tops are usually preferred. They
clean and pack more easily, and will take large fruits and vege-
tables whole.
Testing a Vacuum Seal
Jar
Bending the Bail to
Tighten It
Home-Made Cookers
Cooker The cooker must be at least three inches deeper
than the tallest jar to be used. This allows room for a rack on
which to set the jars, space for the water to come ''one inch above
the top of the tallest jar/' and an extra inch and a quarter so it
will not boil over. (See drawing on Chart IV, Page 13.)
It is an advantage to have the Cooker at least thirteen or
fourteen inches deep, as it makes it possible to have in it enough
water so that when the jars of fruits and vegetables are set in,
the water will not stop boiling.
For demonstration work at school use a Lunch Pail. It will
hold one can at a time. The food canned may form the basis of
a warm lunch next winter.
For community demonstration and for quantity canning at
home, a large, covered Galvanized Pail, such as is sold for a
garbage pail, is perhaps the best home-made outfit.
A Tin or Galvanized Water Pail, Lard Can, or Coffee Can
will hold several jars at once and if covered to hold the heat, will
serve very well. A Kettle deep enough and large enough makes
a good cooker. The Reservoir may be used, although canning
in a reservoir is apt to be wasteful of fuel.
If nothing else is available a Clean
Wash-Boiler may be used. It is deep
enough; the sides are straight; it has a
close fitting cover. It requires two lids
or burners of the stove, and we prefer
not to give so much space to the cooker,
as we need room for blanching, making
syrup, and keeping the cans hot.
Jars must not sit directly on the bot-
tom of the cooker. The contents would
become too hot and exhaust under the
cover and part of the product be lost;
glass jars might break.
Jar Holders If it is possible to se-
cure individual holders for each jar
such as are shown in the picture, or of
a similar type, this is a good plan. If
it is impossible to buy or make such
holders, then we may make a false bot-
Handy Jap Holder _ ol ,_
serve the Projection
on the Ban Causing it
to Stand Up fop Easy
19
20
KEEP WATEK BOILING
torn or Tray of lath, wire, or perforated board or tin. This tray
should rest on slats so it is three-fourths of an inch to an inch
above the bottom of the cooker.
Five or six lath, or pieces of similar width and thickness,
nailed firmly to three cross-pieces, forms a good bottom.
Shape the ends to fit the cooker and make a rim all around
the edge. This prevents the cans falling off if the tray is lifted
hurriedly.
Some heavy wire for
handles should be fas-
tened to the cross-pieces,
not to the rim, of this
rack. Do not fasten
them to the rim of the
tray or the weight of
the jars may cause the
bottom to fall out and
we shall lose our pack.
Make two wire bails
with hooks at each end,
and attach these to the
loops so the tray can be
lifted with two hands.
If desired, the ends may
be bent to hook over the
edge of the cooker, thus
lifting the tray above the water while the cans are being removed.
Lifting a Tray of Canned Vegetables
From the Cooker. Home-made Tray
Summary: We can do Cold Pack canning with any style
of glass jars or tin cans which we can use for hot-pack canning
(except the wax-sealed tin cans) and in any cooking outfit
that is deep enough.
Here are two cautions for using hot water outfits :
First: Do not begin to count time until the water is boil-
ing. Water is not boiling when small bubbles appear on the
bottom of the kettle, nor even when they form all around the
sides, and rise to the top of the water. It must bubble hard
all over the top.
Second : Keep at a lively boil until the time is up.
FACTORY MADE OUTFITS
It is true that it is quite possible to use whatever we have,
and probably many of us will wish to try out one-period, cold
pack canning with a home-made outfit before we invest in a
factory-made canner; but when we begin to can in quantities,
we shall just as certainly wish to provide ourselves with a regular
factory-made outfit, designed to give
and maintain an even temperature,
and to sterilize rapidly enough to
handle large quantities.
There are several good types of out-
fits, and the profits from one season's
work will more than pay for one.
Most firms which make canning out-
fits manufacture some styles which are
self -heating ; that is, for a slightly
higher price, a canner with its own fire-
box which can be used out of doors or
in a special room may be secured.
These are especially desirable for com-
munity work.
In Steam Outfits the jars do not Sit A Steam Canner
in water, but in a tray or crate above the water. A small
amount of water in the cooker forms steam in which the prod-
ucts are sterilized.
A High-Pressure, All-Aluminum Steam Cooker is especially
desirable for use in high altitudes, and for products such as corn,
pumpkin, etc., which require a high
temperature or long cooking.
Products cook in such a cooker
in one-third the time required with a
hot water outfit; in some cases the
saving of time is even greater than
that mentioned. The all-aluminum
boiler can be subjected to intense heat
and pressure. This one will carry 30
Ibs. pressure and for canning is used
at 10 to 15 Ibs.
With even a small size outfit of
this type, it is possible to can as rap-
idly as with a large outfit which
cooks more slowly.
21
The Pressure Cooker
22
STEAM MAY BE USED WITH SAFETY
The Sprague Safety
Cooker
A Pressure Cooker is much used west of the Rockies for
preparing meals and is rapidly coming into favor in the east
because of the short time required to
cook foods in it.
Steam Canners are of aluminum,
steel, iron, or boiler plate. The latter
does not admit quite so high a tempera-
ture as the pressure cooker.
Safety Steam Cooker The Special
feature of this Cooker is that the top
cannot be undamped or opened in any
way while any pressure remains in the
kettle. This prevents the operator from
being burnt or scalded by escaping
steam, as he must first open the blow-
oft' valve at the top of the kettle and
allow the steam to escape in that way.
A simple and ingenious device controlled
by the pressure inside the kettle keeps
the cover locked on until the steam has escaped.
This safety provision is an especial advantage with young
people or those not
accustomed to
working with steam
pressure outfits.
Water-Seal
Steam Canners
give a temperature
slightly above boil-
ing point. These
are of galvanized
iron.
The cylindrical
cover sets into a
double jacket, and the extra air-space helps maintain a tempera-
ture of 2 above the boiling point. (In the altitude of Chicago,
about 600 ft, water boils between 210 and 211.)
A Rapid-heating Firebox is a feature of the outfit shown on
Page 23, which illustrates this type.
The Cover, Kettle, Jacket, Heater, and Wire
Crate of the Safety Cooker
THE BOILING POINT V ABIES WITH ALTITUDE
Hot Water Bath Outfits may be of tin, copper,
iron, or galvanized iron. In the hot water bath
outfit, enough water is put in the cooker to extend
one inch above the tops of the jars, and the goods
are cooked at the boiling point.
The home-made outfit is a hot water
bath outfit. The commercial hot water
bath outfits are similar to a large kettle
except that they are manufactured for
use in canning and so are suited in size
to hold jars economically.
Time-table The time-table for hot
water bath outfits is based on quart jars,
cooked at 212. In high altitudes water
boils at a lower temperature and so it is
necessary to cook products longer. See
notes under "Time-table," page 52.
The time-table for steam outfits does
not vary, but is the same for all altitudes.
A. Water-Seal Steam Out-
fit with a Rapid
Heating; Firebox
Courtesy Home Canner Co., Hickory, N. C.
A Group of Girls Using an Out-Door Commercial Hot Water Bath Outfit
Other Things Needed
In addition to a canning outfit and cans, we need sundry
other articles.
Tables If several are to help in canning, be sure to have
plenty of table space one long table or several smaller ones set
end to end.
Chairs Plenty of them, so the workers will not tire at their
work.
Pail for Blanching It saves time
to have a separate pail, pan, or kettle
for blanching. In this way products
for the second pack can be blanched
while the first are cooking. Add a
cover to hold heat and a wire basket
for blanching in steam.
We shall also need a piece of com-
mon cheesecloth, a towel, or a wire
basket, in which to put the vege-
tables for lowering them into the hot
water.
Lifters made of heavy wire, bent as shown in the picture,
to form a hook at one end and a handle at the other, are a con-
venience if the large tray is used.
The Wire Jar Holder (See cut
Page 16), a Duplex Fork, or a
Wire Potato Masher of the type
shown on Page , may be used for
lifting single jars above the water
so they can be lifted out with the
towel.
Pails, Pans, Basins, Sharp
Knives, Spoons, a Measuring Cup,
Can Filler, Colander, etc., for use in preparing the product ; a
Clock to time the processing, Towels, Labels, Paste, and Brush
for labeling cans; if we are canning to sell, Scales to weigh the
filled cans and see that each is standard weight; in brief, such
utensils and supplies as are necessary to quick, accurate work,
should be provided.
A Covered Steamer Set in a
Pail Makes a Good Outfit
for Blanching in Steam
The Dish Pan May Be Used for
the Cold Dip
24
NO PRESERVATIVE IS NEEDED
25
Keep a Note Book of Information about the variety and
state of the product, time blanched, grade of syrup used, time
cooked, and any special features facts which might affect
quality or keeping.
If tomatoes canned after such and such a date, or blanched
or cooked too long, or too short, a time, are not as high grade
as those canned under other circumstances, that is a good thing
to know so our next year's pack may be improved.
Date All Goods It helps locate them and is an index as to
when to dispose of such goods as are best within a limited period
after canning.
CHART V
STEPS IN COLD PACK CANNING
No Preservative Needed It is quite unnecessary to use any
canning compound or other preservative. Cooking the product
in a closed jar according to the instructions given, will steri-
lize any food so that it will keep without a preservative.
In canning, it is
well to begin with one
product only, and
with only a small
quantity. Then we
are not hampered by
too many things to do
all at once and can
familiarize ourselves
absolutely with every
step. When we feel
at home in the work,
then we can under-
take larger quantities
and new varieties.
Tomatoes are com-
mon, are easily can-
ned and are usually CHART V
undertaken first in
Boys' and Girls' Club Work. We shall take tomatoes for an ex-
ample and follow through the various steps.
STEPS IN COLD PACK CANNING
NO PRESERVATIVE NEEDED
SELECT SOUND PRODUCTS
GRADE WASH TRIM
SCALD OR BLANCH
COLD DIP QUICKLY
PACK CAREFULLY AND CLOSELY
ADD HOT WATER OR SYRUP
PLACE RUBBER AND COVER ON JAR
DO NOT SEAL GLASS JARS TIGHT
COOK PER TIME-TABLE
HOT FIRE PLENTY OF WATER
THINGS HANDY
Canning Tomatoes
Select Sound Products Select fresh, ripe, firm tomatoes.
Grade, Wash, Trim Grade for ripeness, size, and quality;
this is to insure a high-grade product. We could, of course, can
different sizes and shades together, but uniform products are
more pleasing to the eye and will sterilize more evenly. If the
products are of the same ripeness and quality, the entire pack
will receive the proper degree of cooking.
Of course, we wash the products clean, and where necessary
trim them pare apples, string beans, silk corn, hull berries
in short, prepare them as may be necessary. (In the case of
tomatoes we peel and remove the stem end, or core, after scald-
ing, so we will pass on to the next step.)
Scald or Blanch Scald means to immerse in boiling wa-
ter. Blanching is a longer process. Both loosen the skin.
Blanching may also reduce bulk, and drive out objectionable
acids, making it unnecessary to exhaust.
Tomatoes need to be scalded only enough to loosen the skin.
Have ready a kettle of boiling water. Put the tomatoes in
a wire basket, or, lay them on a piece of cheese-cloth, or a towel,
twist the ends together to form a sack, and let this down into
the kettle. It is a good plan to slip a rubber band around the
neck of this sack to hold the ends in place. The ends should
be long enough to stand up out of the water and so avoid danger
of burning the fingers when removing the product.
Have the water boiling hard and leave it over the fire so they
will scald quickly. If the water is not boiling it is difficult to
loosen the skins without leaving the tomatoes in so long that
the pulp becomes soft.
If the tomatoes are ripe and the water is boiling, one-half
minute to one minute will be sufficient; unripe tomatoes may
require longer. A little experience will enable us to tell just
when they are scalded enough.
Do not leave the tomatoes in the hot water until the skins
break, as this gives them a fuzzy appearance.
Cold Dip Quickly Lift the tomatoes out of the hot water
and plunge them immediately into cold water, or, hold them
under the cold water faucet.
26
PACK THE PRODUCT CLOSE
27
The cold dip makes them easier to handle, separates the skin
from the pulp, firms the texture, arid coagulates the coloring
matter so it stays near the surface, giving them a rich, red color.
Then the shock due to the sudden change from hot to cold
and back to hot again seems to help kill the spores.
Do not let the product stand in tlie cold dip. The water be-
comes lukewarm, softens the product and allows bacteria to
develop.
Core and Peel Tomatoes Take the tomato in the left hand
and with a sharp knife cut out the core. Be careful not to cut
into the fleshy portion or seed cells, or the seeds and pulp will
be scattered through the liquid, injuring the appearance of the
product. Cut out the core before removing the skin, as the skin
will protect the pulp and there is less danger of breaking the
tomato.
Pack Carefully and Close The jars, rubbers, and tops,
should be ready. Glass jars should be hot, so there will be no
danger of breakage in setting them
into the hot water, and so they will
not cool the water in the cooker be-
low the boiling point.
Pack the tomatoes whole, press-
ing and shaking them well down
together, but not using force enough
to crush them.
Add Hot Water or Syrup
The instructions on the chart are
general hot water for vegetables,
hot water or syrup for fruits.
Tomatoes are an exception; as a
large part of the tomato is water,
no liquid is needed.
Under the Pure Food law
canned tomatoes to which water or
extra juice has been added are con- Pack the *** C1 se
sidered adulterated. This is intended to protect the public
against unscrupulous canners who might slack fill the can with
tomatoes and add surplus water or juice. If the tomatoes are
to be sold, therefore, nothing should be added except one tea-
spoon of salt, or, salt and a half spoon of sugar per quart,
for seasoning.
28 GLASS JAES SHOULD NOT BE SEALED FOE COOKING
If the tomatoes are to be used at home they may simply
be packed close together, or, those which break in handling may
be crushed and poured over the whole tomatoes to fill the spaces.
Where tomatoes are to be used as stewed tomatoes, or for
soups, they may be cut in pieces, as more can be packed in the
same space than if packed whole, but do not fail to can some
whole for salads and exhibits.
Jars Do Not Need to Be Full in Order to Keep. By the
hot pack method the air in a jar which is only part full has not
been sterilized, and may contain bacteria which cause the product
to ferment or mold. But by the Cold Pack, the air in the jar
is sterilized while the product is being sterilized, and if the jar
is closed before cooking, a single spoonful may be canned in a
two-quart jar and the product will keep as well as though the
jar was full.
Place Rubber and Cover on
Jar Fit the rubber. Use good
rubbers and see that they lie flat
and fit close up to the jar. Put
the covers in place.
Do Not Seal Glass Jars
Tight If using screw top jars,
screw the cover down until it
catches, then turn a quarter of an
inch back; or screw down with
the thumb and little finger, not us-
ing force, but stopping when the
cover catches.
If using vacuum seal jars, put
the cover on and the spring in
place. The spring will give enough
to allow the steam to escape.
In using glass top jars with the
patent wire snap, put the cover in
place, the wire over the top, and
leave fhe clamp up.
The cover on a glass jar must not be tight while the product
is cooking, because the air will expand when heated, and if the
cover is not loose enough to allow the steam to escape, the pres-
sure may blow the rubber out, or break the jar.
Set in Cooker After the products are packed, it is an ad-
Uslng Thumb and Little Finger
to Screw Down the Cover
DO NOT COUNT TIME UNTIL THE WATER BOILS
29
vantage to cook as quickly as possible.
Time lost in bringing the contents to the
point of sterilization softens the product
and results in inferior goods.
For most products, we pack in hot jars,
fill with hot water or syrup, have the
Leave the Clamp Up water in ^ CQ()ker boilingj and have
enough water so it will not stop boiling when the jars are set in.
If we use ordinary good sense in handling the jars, we will
have no breakage. But tomatoes are only slightly warmed in
blanching, and as we add no hot water, the jar is not hot enough
to make it safe to set it directly into boiling water. Jars of
tomatoes should be set in warm water until ready to place in the
canner.
Cook Per Time-Table If products are undercooked they
will not keep ; if they are overcooked they lose flavor and texture.
Tomatoes sterilized under
boiling water require twenty-
two minutes. Berries, apples,
and small fruits, will process
in five to twenty minutes;
greens require twenty-five
minutes to two hours; and
sweet corn, forty-five minutes
to three hours, according to
the outfit. (See time-table on
back cover.)
Do not begin to count time
until the water is boiling.
Hot Fire, Plenty of Wa-
ter, Things Handy We
must be able to secure a hot
fire quickly, and should keep
a fairly even heat. Do not
try to economize on water.
We must have plenty of clean
water to wash jars and products, to make syrups and brines, for
use in blanching, and, if we are using a hot-water outfit, for use
in processing.
Using a Wire
Potato Mash-
er to Lift Can
From the
Cooker
CHART VI
FINISHING THE WORK
Remove Jars From the Cooker Do Not Expose to
Cold Drafts In taking canned goods from boiling hot water,
care is needed to see that they are protected from drafts.
If necessary close the
windows and doors
while lifting the jars
FINISHING THE WORK
REMOVE JARS FROM COOKER
DO NOT. EXPOSE TO COLD DRAFTS
EXAMINE RUBBERS TIGHTEN COVERS
INVERT TO TEST THE JOINT AND COOL
WRAP TO KEEP OUT LIGHT
STORE IN COOL DRY PLACE
STICK TO ONE SET OF INSTRUCTIONS
WORK QUICKLY
HAVE EVERYTHING CLEAN AND SANITARY
ATTENTION TO LITTLE THINGS
PRODUCES HIGH GRADE GOODS
\ .
out, as a sudden draft
might break them.
CHART VI
Examine Rubbers.
Tighten Covers
Examine rubbers to
see that they are in
place.
Sometimes if the
covers are screwed
down too tight, the
pressure of the steam
from the inside causes
the rubber to bulge
out. Simply loosen
the cover a thread or
two and push the rubber back into place and then tighten. In
case the rubber does not seem to fit well, or seems to be a poor
rubber, it should be replaced by a new one and the jar returned
to the cooker for five minutes.
The jars should ~be sealed tight covers screwed down, clamps
put in place immediately after they are removed from the
cooker.
Invert to Test the Joint and Cool If the seal is not per-
fect, correct the fault, and return the jar to the cooker for five
minutes if hot, ten minutes if jar is cold.
Do Not Invert Vacuum Seal Jars. These should be allowed
to cool and then be tested by removing the spring or clamp, and
lifting the jars by the cover only. Lift the jar only a half
inch, holding it over the table so that in case the lid does not
hold, the jar and contents will not be damaged. Or, better still,
30
QUICK WORK HELPS IN KEEPING 31
tap around the edge of the cover with a rule. An imperfect
seal will cause a hollow sound.
Wrap to Keep Out Light. Store in a Cool, Dry Place
Light injures some canned goods; bacteria breed in heat; damp-
ness favors mould and may cause rust. Canned goods are best
kept at a temperature below 70 F.
Canned goods exposed to very unfavorable conditions may
lose the delicate flavor and color, and in some cases may even
spoil.
Do not spend your time canning fruits or vegetables and
then allow them to spoil because of improper handling afterward.
Do not condemn factory canned goods which have been stored
in a hot room.
Stick to One Set of Instructions If you have several dif-
ferent sets of instructions you may be interested to try out each
of them and see which is the most efficient, the least labor, and
produces the most satisfactory results, but do not combine two
sets of instructions you will be certain to get into difficulty.
Work Quickly Take the steps in rapid succession: The
cold dip should follow the blanch immediately the product
should be packed and hot water or syrup added at once it
should be processed as soon as possible after packing; else the
beneficial effects of shock on the bacteria will be neutralized.
All along the line, quick work is an advantage, is safer, and pro-
duces better results. If we are to can in quantities we must
work quickly and surely, else our profits will vanish.
O. H. Benson and Geo. E. Farrell of the Office of Extension Work, North
and West, Washington, D. C., Training Teachers In the Canning:
Work at the Office of Go. Supt. K. J. Tobin, Chicago
32 BE CLEAN AND CAREFUL IN ALL WORK
Have Everything Clean and Sanitary Absolute cleanliness
is necessary. Dress, Hands, Jars, Tables, Utensils, everything
used about the work, should be absolutely sanitary sterilized
where necessary and scoured clean always.
Use hot soapsuds freely for cleansing utensils. Especially do
not use jars or covers which cannot be cleaned perfectly.
Wash the products in pure water. Impure water is offensive
and may spread disease. Scrub the products w r ith a brush if
necessary, and rinse thoroughly through several waters.
// any product cannot be made perfectly clean, do not use it.
We are preparing food to be eaten and must comply strictly
with all sanitary requirements. To take chances is to endanger
the health of the consumer. The room must be screened, the
hair may be protected by a cap, and the dress by a clean
apron. Be sure the hands are clean.
In high grade commercial canning factories much attention
is given to screening, light, ventilation, drainage, paint, and
whitewash. Personal cleanliness is enforced.
Attention to Little Things Produces High-Grade Goods-
Perfection of detail makes the difference between fair and ex-
cellent.
If w r e have no other reason for canning, let us can and sell
and with the money buy modern conveniences for the home.
Any home can have a better water supply, better lights, labor-
saving machines, such as a vacuum cleaner and a canning outfit ;
we can can and earn the necessary amount which we would not
otherwise have had.
It is not always having so much to do which makes women's
work hard ; it is more often having to do something and having
neither the supplies nor the utensils to work with.
Courtesy of Co. Suot. E. J. Tobin
A National Leader, a State Leader, a School Teacher, and a Rural
Canning Club at Work
CHART VII
IT'S GOOD BUSINESS
An Average Profit, 1/10 Acre Tomatoes
This account is an average made up from the records of To-
mato Club girls. The rent is figured at $1 per tenth acre, and
the labor (Club girls') at lOc per hour. (Read chart.)
The average profit
reported by Canning
club girls in 1916,
from a tenth of an
acre was $24, or at
the rate of $240 per
acre. Some of the
club girls have made
more than $100 from
their tenth acre.
rrs GOOD BUSINESS
AN AVERAGE PROFIT i/fo A. TOMATOES
RECEIPTS
SOLD FRESH $0,4O
SOLD CANNED
USED AT HOME
ON HAND
TOTAL
EXPENSE
RENT FERTILIZER PLOWING
CUtTVTG STAK'G PRUN'G
HARVESTING AND CANNING
CANS JARS LABELS
TOTAL
NET PROFIT
18.40
9.60
3.95
$41.35
a.50
3.75
5.35
5.85
$ 17.35
$24.00
AVERAGE COST PER QT. 4*
CHART VII
( The lecturer may
give the year's best
record among Can-
ning club girls, the
record for the county,
the home state, etc.,
if the figures are
available.) The average cost per quart of home-canned tomatoes
is 4c.
Marketing Canned Foods
In most cases, if our goods are of standard quality and pack,
and we can guarantee a definite number of cans, the home grocer
will buy them as readily as he will jobber's goods. He must be
able to depend on us, and we must make arrangements some time
in advance, as grocers usually place their orders early in the year.
Sometimes we can't sell garden produce fresh, because when
we have tomatoes or beans, everyone else has all he can use.
But if we can them and put them on the shelf until the fresh
vegetables and fruits are gone, then people will be glad to pay
a good price for our canned foods.
With a few exceptions, such as apples and blackberries,
canned goods do not deteriorate but will keep indefinitely, and
so may be held until the market is favorable.
CHART VIII
WE GROW IT
WE GROW IT, WHY NOT CAN IT?
Red Tomato on his way from the garden to the winter din-
ner table. The grower may sell him to the commercial canner
(at $8 to $10 per ton),
from the cannery the
canned goods may
pass to the whole-
saler, who sells them
to the retailer. The
housewife may buy
them at the country
store at 15c per can
or at a price of $120
per ton.
There is room for
the commercial can-
nery just as there is
room for the commer-
cial bakery, or laun-
dry, or tailor shop,
but let us not be de-
WHY NOT CAN IT
CHART VIII
A can of corn may be
pendent on the commercial canner.
Grown in the middle West, Canned
at a commercial cannery, Shipped
from there to a Baltimore jobber,
Sold to an Eastern wholesaler,
Then to a Chicago commission
house, Next to a middle West re-
tailer, adding Profit and Transpor-
tation charges all along the way, to
be Bought by folks who fed bushels
of sweet corn to the hogs, because
it reached the eating stage faster
than they could consume it.
How much better it would be to
can that corn fresh from the home
field and store it on the shelf for
Grown at Home, Canned at Home, Used at Home.
Home Grown, Home Canned
winter use.
34
CLUB WORK MAKES BETTER CITIZENS
35
CLUB WORK GIVES 4-H TRAINING
HEAD
TO THINK
TO PLAN
TO REASON
HEART
TO BE KIND
TO BE TRUE
TO BE SYMPATHETIC
CHART IX
CLUB WORK GIVES 4-H TRAINING
0. H. Benson says that Club work is "the right hand of
fellowship from the Home to the School and from the School
to the home."
Modern under-
standing of education
is that it is a training
for citizenship, and
that such training
should not be one-
sided, but should
train :
The Head To
Think, to Plan, to
Reason.
The Heart To be
Kind, True, and
Sympathetic.
The Hands To
be Useful, Helpful,
Skillful.
HANDS HEALTH
TO BE USEFUL TO RESIST DISEASE
TO BE HELPFUL TO ENJOY LIFE
TO BE SKILLFUL TO MAKE EFFICIENT
INSPIRES US TO DO OUR BEST
TEACHES US TO WORK TOGETHER
ORGANIZE MOTHER-DAUGHTER CLUBS
CHART IX
The Health To Resist Disease, Enjoy Life, Make Efficient.
The four-leaved clover, a leaf for each H, is the emblem of
the Boys' and Girls' Clubs. The Canning Club motto is:
"Make the Best Better."
Inspires Us to Do Our Best We do more work and better
work when we work together. We each want to do as well as
our neighbor, and we put into our work the best we have. Then
we exchange ideas and help one another. It is no longer "I"
or "you," nor even "us;" it is "our neighborhood" and we
all put forth our best effort, and all pull together for the honor
and development of the community.
Teaches Us to Work Together Canning in clubs makes
for neighborliness. We forget petty jealousies. W T e come to
understand the neighbor we did not like and decide that she
isn't such a bad sort after all. We do better work. Ten girls
36
CLUB WORK WIDENS OUR HORIZON
working together will do more canning and better canning than
ten girls working separately. We exchange suggestions and ex-
periences and all profit by
the increased knowledge.
Working with others
broadens ideas and ideals.
Canning in clubs is certain
to lead toward a general in-
terest, both in canning and in
community needs and possi-
bilities. It establishes con-
nection with the outside
%H world in at least three direc-
Ji tions : with the state schools
through the State Canning
Club Leader, who is associ-
ated with the university or
agricultural college; with the
U. S. Department of Agricul-
ture, which supervises the
club work; and with the busi-
ness world, such as local
grocers, commission merchants in large cities, hotels, restaurants,
hospitals, railroad dining car service, and other possible mar-
kets. The boys and girls learn to think in terms of these larger
units and to plan their work to meet the new conditions.
The Home canning club meets with the canning club from
some other neighborhood and all of them keep in touch with
Canning Clubs in other counties and so in touch with the world.
All may come together at the State Fair and all consult with the
State Leader of Boys' and Girls' Clubs and with the Specialist
in Charge of Club Work at Washington. All in all, it is a great
social influence.
We not only work to better advantage when working together,
but the association is an inspiration. Most communities have
O. H. Bensoi
Courtesy of Home Canner Co.
A Group of Southern State Leaders
FATHER AND THE BOYS CAN HELP 37
possibilities. They could do more if only there were " someone
to go ahead." Club work, community work, a common interest,
develops leaders and when I say ' ' leaders " I do not mean those
who stand and say, " Go" ; but those who go and do, and say,
"Come." We need more leaders who lead by serving.
Organize Mother-Daughter Home Canning Clubs Boys'
Clubs are good, Girls' Clubs are good, Men's organizations, Wo-
men's organizations there is a place for each of them, but there
is a new club, the Mother-Daughter Club.
It has the usual club possibilities for good times, it spreads
useful knowledge, and it gives Mother and Daughter a common
work and pleasure. Then when Mother and Sister work together,
Brother is anxious to help pick and peel and solder and keep
the fire going; Father likes the business-like air there is to the
new way, and after he makes a few calculations he realizes that,
whether you figure it by the day or by the acre, the "women
folks" are making about as good money as there is in corn or
cotton, and Father becomes interested and helps can and tip
and lift and carry.
No, we don't want to add to women's work; we want to
lighten it. It is very much easier to get a meal when we have
canned in a business way and in sufficient quantity. Then we
have on hand a variety of good healthful foods and we do not
have to wonder what to cook. It is very much easier to cook
twenty-five cans of tomatoes at one process than it is to cook
twenty-five individual lots.
A Glenwood, Neb., Mother-Daughter Team Canning at Home
CHART X
WHY HAVE I BEEN TALKING TO YOU ABOUT HOME
CANNING?
Because of Waste!
Waste!! Waste!!!
What Is Wasted
Would Feed Us
When there is so
much want all about
us, it is shiftless and
wicked to let any
good food go to waste.
Anything Can Be
Canned at Home
by the Cold Pack
Method Save the
waste and feed the
hungry.
WHY HAVE I BEEN TALKING
TO YOU ABOUT HOME CANNING
WASTE! WASTE!! WASTE!!!
WHAT IS WASTED WOULD PEED US
ANYTHING CAN BE CANNED AT
HOME BY THE COLD PACK METHOD
GIVES US THE RIGHT KINDS
OF FOOD
ITS GOOD BUSINESS IT PAYS
YOU'LL LIKE IT BETTER
YOU 'GREW IT YOURSELF
YOU'VE HELPED MAKE
A BETTER NEIGHBORHOOD
IF WE DON'T CAN IT
WE WONT HAVE IT
CHART X
Gives Us the
Right Kinds of Food
Juicy, nutritious, palatable vegetables and fruits which we
need to keep us healthy and help us grow strong. And besides,
It's Good Business. It Pays It reduces the cost of living
and it may be made a source of income.
You'll Like It Better. You Grew It Yourself There may
be a difference of opinion as to whether home-canned or commer-
cial-canned tomatoes are best. There is no question which we
like the best. Our own has an extra flavor the pride which
comes with owning something from doing work ourselves.
There is no bigger moment in life than when we proffer another
the first fruits of our own labor.
' ' We grew these strawberries, Mrs. Brown. Yes, right in our
own garden. Johnny weeded, and bedded, and reset, and he's
proud as a hen with one chicken. Has all the boys in the neigh-
borhood in to admire 'em an' begs me to make shortcakes for
'em. Yes, it's some work, but I'd rather have 'em here than off
by themselves learning bad habits. He's got so he takes an
interest. ' '
38
ORGANIZE A CANNING CLUB TODAY
39
Or, we pass the preserves with an extra pride. "Mary made
them. Did it in Club. They're quite the finest we ever tasted.
Yes, that new teacher does contrive to keep the scholars inter-
ested. Always got something new. Get their lessons, too. Don't
seem to interfere with their school work."
You've Made a Better Neighborhood The Canning Club
should not be a temporary organization for the sake of " doing-
something new." It should aim at permanent results in can-
ning; improved methods, and a more general canning of vege-
tables, fruits, fruit juices, soups, and meat. The study of Home
Economics should develop higher standards of sanitation and of
general living conditions. Good taste in dress, furniture, land-
scape gardening, and in standards of conduct will all grow out
of a properly conducted club under a competent, devoted leader.
Club canning makes for neighborliness. Everybody helps every-
body else. We study and plan together for a better community.
In the end it is citizens and home makers we are making, not
simply canners.
If We Don't Can It We Won't Have It Some people may
say that they would rather grow corn or cotton and buy their
canned goods. The answer to this is that they do not buy
enough. The final argument for most of us is: "If we don't
can it, we go without."
Organize Shall we consider the appointment of a commit-
tee to arrange date and place of meeting to organize a Home
Canning Club? Or, shall we organize now?
City Canning Cl
STATE CH&MPIOMS 191$
A Well Put Up Exhibit of Home-Canned Foods Packed by Four Sixteen-
ifear-Old Girls, F. L. Audriau, Supt. City Schools, Kiona, Wash,, Club Leader
Canning In Tin
People who can in large amounts usually can in tin for the
following reasons:
Shipment Is Easier People who can in quantities can to
sell, and shipping goods canned in glass is somewhat awkward.
Tin cans are lighter weight; they require less space; it is not
necessary to handle them so carefully; the cans need not be re-
turned.
Tin Cans Are Less Expensive If we are going to market
our canned goods, tin cans are less expensive. For home can-
ning, glass jars are probably cheaper, as they can be used sev-
eral years in succession, while tin ones must be replaced each
year ; but if we are canning to sell, it would be necessary to add
the cost of the jar to the cost of the product, or, to require the
glass jars returned to us for use the next year.
There Is No Danger of Breakage; Less Storage Space Is
Required The tin cans can be handled more readily they may
be set under the faucet or in a vat for rapid cooling, and they
may be stacked one on top of another. This last makes it pos-
sible to store them in much less space than is required for glass
jars.
Caution -In handling the " sanitary " can before packing,
care must be taken to see that the flange at the top is not broken
or cracked, or it will be impossible to make a perfect seal.
The Product Sells More Readily Except for fancy trade,
few commercial goods are canned in glass. In addition to tin
canned goods' being cheaper (we have to charge a higher price
to cover the cost of glass cans), there is the fact that the general
public may can at home in glass, but it is accustomed to buying
its canned foods in tin, and custom is a big factor in business.
Lacquered Cans Should Be Used for Very Acid Prod-
ucts Do not can the more acid products or red fruits pump-
kin, squash, sweet potatoes, red beets, sour cherries, gooseberries,
blackberries in plain tin ; the cans should be lacquered, vulcan-
ized, or enamel-lined.
40
SEALING TIN CANS
The Hand Sealer
Simple, inexpensive, hand-sealing devices for sealing the
"sanitary" can by the "double seaming" process without the
use of solder, acid, or heat are now on the market.
The top or cover is
double seamed. The
work of sealing is
simple. No acid is
used, and there is no
solder on the inside
of the can.
The entire top is
open, which makes
the can easier to
clean inside, and also
makes it possible to
pack large tomatoes,
peaches, etc., whole.
To insure a perfect
A Simple Hand Sealer
seal, the flange of the can must not be broken or cracked.
The seam sealer does not need heating and of course it is
simpler to turn a crank, and seal by the double seam process,
than it is to use a capper and tipper and solder.
Using the Hand Sealer Xotice the Open-Top Cans
41
Sterilizing Products in Tin Cans
It Is Not Necessary to Exhaust >Some canners cap the
cans and then exhaust before tipping. This method requires
an extra handling of the cans, and is not necessary where the
product is blanched and cold-dipped before packing, and Jiot
water or syrup used to fill the can.
Intermittent processing requires so much extra time and so
much unnecessary lifting that it kills enthusiasm. Where time,
labor, and fuel are valued, it is quite as cheap to buy vegetables
ready canned, as it is to can by the intermittent process, and
most people will prefer to do so.
Probably it is wise to follow the instructions sent with our
canning outfit, or given us by our state club leader, until we are
sure of our method; then, if we wish we may try out other
methods and choose the one we like best.
There is no danger of breaking tin cans but there is danger
of over-heating the product in the bottom of the can, so we need
a tray, or the wire basket, the same as for glass jars.
Leaks If a can leaks, a series of air bubbles will rise from
it when it is set into hot water. Should a leak escape notice until
after cooking, it can be discovered by turning the cans cap-side
down as they are removed from the cooker.
Cool Quickly Tin holds heat longer than glass and if tin
cans are packed close together when they are taken from the
cooker, and allowed to stand, there is danger that they will con-
tinue to cook and the flavor and color be injured. They should
be placed immediately in a bath of cold water or under the cold
water faucet.
Mark the Cans So You Can Distinguish Them With a
pencil or rubber stamp mark the cans before putting them in the
cooker. This is the only safe, sure way to keep from getting the
different products mixed.
Do not scratch the cans as this may cause them to rust.
When the cans are perfectly cool we can set products of a
kind in one place, those of another kind in another place, and so
distinguish them until they are labeled, but while we are handling
them, care is necessary to keep from getting them mixed.
42
Labels
It is probably best not to label cans we are going to sell,
until we are ready to sell them; then the labels will be clean
and attractive for the customer.
Small labels such as we use on glass jars are not advisable
for tin. With these it is necessary to roughen the tin with the
acid at the point where the paste is to be applied. Even then if
the can is set in a very dry, warm place the label may drop off.
If set in a damp place, the can is apt to rust where the paste
was applied.
The type of label used by commercial canners which is placed
around the entire can and is fastened with paste applied at the
ends only, is the best style.
The regular club label which carries the 4-H brand, the club
motto, and blanks for weight of contents (without juice), date
canned, and name and address of canner, is neater and more
suitable than pictures of inappropriate flowers or pretty girls.
Print at least one recipe on each label.
Buying Food to Can
One big important feature of Home Canning is the saving of
garden and orchard produce which is now allowed to go to waste;
but canning will also reduce expenses even when the food to can
must be bought on the market.
In 1916, the Uncle Sam, Preparedness, Ever Ready, B. and G.,
Happy Helpers, and Economy Canning Clubs of the public schools
of Pawtucket, R. I., working under the direction of Miss Alice L.
Currier, Supervisor, bought fruits and vegetables on the market and
canned the following: 7% qts. apples, 23% qts. blackberries, 41
qts. blueberries, 16% qts. currants, 6 qts. gooseberries, 71% qts.
peaches, 20 qts. pears, 13% qts. pineapple, 93 qts. raspberries, 1%
pts. rhubarb, 6% qts. strawberries, 3% qts. asparagus, 51 qts. snap
beans, 49% qts. shell beans, 45 qts. beets, 13 qts. beet greens, 30
qts. peas, 68 pts. peppers, 25% qts. summer squash, 5 qts. sweet
potatoes, 4% qts. spinach, and 17 qts. tomatoes, a total of 577 qts.
Investment, $137; net profit, $249.
-TOMATOES
A Good Type of Label
43
44
CANNING AS A BUSINESS
Opportunity For Boys and Girls
Although jobbers buy commercial canned tomatoes at 75
cents a dozen, the average retail price is 15 cents per quart,
and the average cost of canning tomatoes at home or in club is
4 cents per can. What is the average price of tomatoes at your
grocery store? What is the saving per can?
Suppose a girl cans 100 quarts per day what kind of wages
can she make ?
Suppose we figure on the club slogan "a can of fruit, a can
of greens, and a can of vegetables for every day in the year"
approximately 1,100 cans at an average saving of 10 cents a
can, $110; isn't this worth saving?
And at that we have left out the soups and fruit juices, both
of which are easy to can and desirable to have.
It is not necessary for girls to go away from home in order
to earn money. Until recently the only avenues open to girls
who wished to earn money were teaching, stenography, sewing,
clerking, and housework, and there was a feeling that the last
named occupation was not quite genteel. If canning helps to
advance the understanding that any helpful or necessary work
well done is dignified and honorable, it will help some.
Besides buying her own clothes, helping out the family, and
gratifying some special wants, a canning club girl can start a
bank account and save enough money to go away to school.
Courtesy Home Canner Co.
A Capped and Aproned Club at Work
IMPORTANCE OF A BALANCED DIET 45
Besides that, she has a profitable business all her own. Shp
can earn much more than by clerking in a store, or working
for $8 to $12 a week as a stenographer. If she is enterprising
and a good business woman she may make more than by teach-
ing school.
Cold pack canning produces a commercial product worth good
money. If all people in the community who have canned goods
for sale club together and work together it is easier to secure a
market.
The House Mothers' Responsibility
Then, too, the girl who cans is learning how to do the work
which is distinctly her work. Generally speaking, the feeding
of people is the woman's business.
" Every morning the world wakes up hungry," and every
day the women of the country busy themselves to relieve that
hunger. Some of them do it haphazard, just any way and any-
thing ; some of them study Foods, and Health, and Hygiene, and
plan their menus ; some of them realize that not only the health
of the world but the business of the world, is dependent on the
breakfasts and dinners and suppers that the world eats.
The Health of the human race is in the hands of the women
of the world.
No child who is not fed the foods which make bone and muscle
and vitality can grow bones and muscles and good red blood.
Stunted, pale, sickly, weak children often indicate children not
properly fed.
Boys and girls who get plenty of fresh air and exercise and
who eat properly will outgrow many hereditary weaknesses. Air
and exercise are the property of him who will take them, but we
must eat what is set before us.
We Balance Rations for the Stock, Why Not for the Home
Folks? We are so intent on the moral and mental welfare of
mankind, that often the physical is neglected. We know that
animals must have a balanced ration, and we send our sons to
agricultural colleges to learn about suitable feeds for stock; we
must also insist that not only colleges and high schools, but
every one-room school as well, teach both girls and boys to regu-
late their eating with an eye to : 1. Repairing waste, 2. Main-
taining health, and 3. Furnishing energy.
46 HOME CANNING AIDS EFFICIENCY
a
Planning and constructing a healthful, satisfying, tasty din-
ner and setting it before the family in a dainty, artistic way is
as fascinating and quite as useful as designing and making a
hat, or painting china. And don't forget this if we make it
so by painstaking, competent service, quite as dignified and
honorable.
The Business of the world is in the hands of the women of
the world.
People cannot be alert, clear-thinking, clean-acting, and effi-
cient unless they are fed properly.
The Happiness of the world is in the hands of the women
of the world, because it is the poorly fed person who
Becomes ill-tempered and quarrels;
Becomes dissatisfied and indulges in drink, questionable
amusements, and bad company ;
Becomes sick and perhaps loses health permanently;
Becomes discouraged and quits.
Quits work, quits home, quits morality and manhood and
character, quits trying, just quits. And when a man, or woman,
quits, unless we can get him back mighty quick, the game is
ended. There is nothing more to be said or done.
Community Life, Health, Business Efficiency, Happiness
it is a large order, but it hinges absolutely and undeniably on
the diet; and in the country, at least, the diet hinges partly on
Home Canning in club work.
Courtesy of U. S. Dept. of Agriculture
Laying: the Foundation of Community Life, Health, Business Efficiency,
and Happiness, Etc.
SOLDER-SEALED TIN CANS
The hand-sealer is so simple and the open-top can so satisfactory
that we prefer to use this method when possible.
But no one need hesitate to undertake canning in tin because
soldering seems a complicated process. Soldering is simple and easy
and instructs in a needed art. It is a distinct achievement for any
boy or girl to be able to solder not only tin cans used in canning,
but the leak in the water pail, the boiler, the dishpan, the basin, or
other utensils used about the home. Soldering should be taught for
its many other uses even if we are not using the solder-sealed can.
For solder-sealed cans, we shall need several things which we do
not use when canning in glass, or with seam-sealed cans. In order
to be sure that we overlook nothing here is a list which we can
check off as we provide the material:
Tin Cans and Solder-Hemmed Caps
Solder-hemmed caps are not included
with the cans but should be ordered
extra. There is a binding of solder
around the cap rim. The hot iron melts
this and forms the seal.
Wire Solder Our can caps are solder-
hemmed but we need a small amount of
wire solder to tip the vent. A Capping
Steel to seal the cap. A Tipping Copper
to melt the solder for closing the vent.
Sal Ammoniac for cleaning the steels.
Soldering Flux the prepared paste, or,
Powdered Rosin, or, Muriatic Acid and
Zinc.
Prepared soldering flux can be secured at any tin shop or
plumber's. Powdered rosin may be used, or, it is well to have on
hand a small amount of muriatic acid and a few zinc chips such as
can be picked up where the workmen have been laying a metal roof,
or soldering water pipes. Then, in an emergency, we can make our
own flux.
Making Flux The acid zinc mixture is prepared as follows: Take
a small quantity lOc worth of muriatic acid. Cut the zinc into
small pieces (not more than one-half inch in diameter). Drop into
the acid all the zinc it will dissolve. Let it stand until it quits siz-
zling, then pour off the liquid, dilute it one-half, and bottle for use
in roughening the tin so the solder will hold.
The Solder-Hemmed Cap
TINNING THE SOLDERING TOOLS
It is very difficult to solder cans
smoothly and effectively unless our
tools are clean and bright. If the
steel itself is not covered with solder,
the solder sticks and runs over the
steel, and does not make a good job
of the can.
Untinned steels should be tinned
in advance, ready for use.
Tinning the Capper Break sev-
Lay the Solder on the Sal Am- eral strips of solder into short pieces
moniac in a Circle an( j j a y them in a circle on top of a
large lump of sal ammoniac, or, if
powdered sal ammoniac is used, put lOc or 15c worth into an old
bowl, or a tin can cut down to about half its original height, and
lay the solder on this.
47
48
STEELS MUST BE WELL TINNED
Have ready a weak solution of sal ammoniac
dissolved in water.
File and rub off the dirt and rough places
on the steel until it is> smooth. If no file is
convenient, use a soft brick.
Heat the Steel Very Hot, Dip It Into the Sal
Ammoniac solution to clean it of smoke, or any
particles which may have adhered to it, Set the
Steel on the Solder and sal ammoniac, pressing
down and Turning It Back and Forth until all
the surfaces are bright. The hot steel melts
the solder, the sal ammoniac cleans the steel
and makes the solder flow smoothly over it.
Continue pressing and turning until the
lower edge of the steel is covered with solder.
Tinning the Tipper The process of tinning
the tipper is much the same as tinning the
capper.
The solder may be laid on a lump of sal am-
moniac, or a little powdered sal ammoniac may
be placed on a bit of cloth, and bits of solder
mixed with it.
The tipping tool, which is usually made of
copper, should be rubbed or filed, to clean off
all dirt and rough places. Heat it very hot, dip
it in the sal ammoniac solution to cleanse it,
then rub back and forth on the solder and sal
ammoniac, turning it over and over until the
entire surface is covered with the solder.
It is not necessary to tin the tools every time they are used, but
they should be tinned often enough to keep them bright.
Turn the Capping
Steel from Right
to Left Until the
Lower Edge is
Covered With
the Solder
GENERAL INSTRUCTIONS FOR SEALING
Set Cans Level If cans are set slanting, the solder will run to
one side and the contents may touch the cover at some point and
so render sealing difficult.
Wipe Cans and Caps Clean and Dry Any foreign substance will
interfere with perfect sealing.
Apply Flux to Cap: Flux Paste Prepared, non-acid flux which
can be purchased from any hardware or plumber is a very con-
venient form. This should be applied
by hand to the under edge of the caps
before they are placed on the cans.
Flux Paste will not flow as a liquid
flux will and must be applied at the
point where it is wanted. When the
cap is put in place, the flux is where
the solder meets the tin.
Liquid Flux If we use liquid flux,
put the cap in place, dip a small brush
in the acid, and wipe quickly around
the edge of the cap. Enough of the
liquid will penetrate beneath the cap.
Be Sure Steels Are Well Tinned
Do not try to work without a well-
tinned capper and tipper, or the solder will spread over the iron, in-
stead of staying where it is wanted, at the joint of the can.
Have Steels Piping Hot Experiment with a bit of solder. Notice
how readily it runs with a hot steel, and how it clogs and lumps
Applying Flux Paste to the
Cap
KEEP STEELS VEEY HOT
49
and is unmanageable if the steel is cold; then you will understand
the necessity of hot irons to work with.
Try to Make a Neat Joint If the steel is hot and we work
quickly, it is as easy to make a smooth, neat job as it is to make
a poor one. A neat-
looking can sells more
readily than a botched
one. It looks business-
like, and it does not
suggest trouble with
sealing, nor spoiled
goods either of which
suggestions reduces the
price.
Do Not Try to Cap
When Vent Is Closed
Because of the large
surface to be closed at
once when capping, a
small opening is left
in the center of the
cap to provide an out-
let for the steam. Then
when the cap is sealed,
some solder and a hot
iron is applied directly
to the opening to close
the vent.
If after you have
'|f k ?n
punch a hole in the cap, make the cap seal perfect, then close the
opening you made in the cover.
In tipping, or sealing the vent, the solder is in direct contact
with the opening and the hot steel; in
capping, the body of the cover is be-
tween the iron and the solder which
rests on the can; that is why it is easier
to seal the vent than it is to mend an
imperfection in the cap solder.
Test All Seals After Sterilizing
Stand cans cap-side down to cool. If
you find a leak, punch a hole in the
cap, solder the leak, then seal the vent
made, and return the can to the cooker
for five minutes.
CAPPING TIN CANS
Start heating the soldering tools in
time so that they will get very hot by
the time you are ready to use them.
The self-heating capper which has
a small gasoline burner attached, is very
satisfactory. It is light in weight, al-
ways hot, and prevents delays.
If we are using the ordinary capping
tool which must be heated over the
fire, we place it over the gas burner,
on the bed of coals, or in the plumber's
fire-pot, in plenty of time to heat it
thoroughly through and through. The
center rod is removed when we are heat-
ing the steel.
Two Styles of Cappers.
The One on the Left
Is Self-Heating
50
WORK QUICKLY
Assume that our cans are filled, the flux has been applied, the
cap is in place, and our steel is hot:
Lift the Hot Steel with the Right Hand Remember, the cap-
ping tool is heavy it must be to be an effective tool for sealing
and now it is hot. Handle it carefully, not to strike anyone or any-
thing, and do not drop it.
Put Rod in Place with Left
Hand The rod serves as a
guide in handling the steel
and may prevent accidents.
Dip the Steel in the Sal
Ammoniac Solution This is
to clean the steel of smoke
and particles which may have
attached to it while heating,
and so make the solder flow
more smoothly.
Set Tip of Rod Over Vent
The lower end of the guide
rod in the usual form of cap-
ping steel, has an inverted v-
shaped (A) end, the two
points of which are set on op-
posite sides of the vent hole.
Lower Steel to Can That
is, lower the capping steel it-
self until it rests on the solder
be sure it touches the cap
rim at all points.
Give It Two or Three
Quick Turns back and forth, Hold the Capper a Second to Allow
the Solder to Set
Raise Steel an Inch and Hold an Instant to Let Solder Set.
Cover Vent, Invert Can, and Watch
for Leaks.
TIPPING TIN CANS
When canning in tin, we seal the
cans at once. The tin will bulge out in
cooking, but is strong enough to with-
stand the pressure, and when the con-
tents cool, the can will come back into
shape.
See That Cap Seal Is Perfect It
is impossible to repair leaks in the cap
solder after the vent is closed. For
this reason it is important to know
that our cap seal is perfect before we
undertake to close the vent.
As in the case of the capping tool,
we have our tipping copper very hot.
Dip the tipper in the sal ammoniac
solution to clean it, hold the solder
with the tip in the vent, press the steel
to the solder, remove the solder
quickly, and, if necessary, smooth the
drop on the can with the tipping cop-
per to make a smooth seal.
. Work Quickly Quick work is re-
thl Point o? the Tipper Quired to produce a good, neat seal.
CANNING REMINDERS
Begin with one product only.
Experiment with a small quantity.
Read carefully the instructions for canning tomatoes found on
pages 23 to 29.
Do not try to follow two sets of instructions. Follow one faith-
fully.
Do not can a large pack without trying a jar or two to see that
the seasoning and sterilizing have been properly done.
Be sure you have the necessary material, and that the equip-
ment is in working order, products on hand, outfit in good repair,
jars clean, and everything ready for rapid work and accurate results.
If you grow fruits and vegetables for canning, grow the varieties
which when canned are of good color, flavor, and texture. Color,
flavor, and texture affect palatability and price.
By the cold pack method, with a time-table showing the time
required for cooking the different products, any fruit or vegetable
that grows, meat, fish, and fowl, can be canned successfully.
In a week's work with a canner, it is possible to can a can of
fruit, a can of vegetables, and a can of greens for each day of the
year. Three hundred cans of tomatoes (or other quickly prepared,
quick-cooking product) per day is not an uncommon task for one
girl, even a small girl, with a canning outfit.
Do Not Omit Nor Slight the Blanch and Cold Dip All vegetables
should be blanched. Any fruit or vegetable that is blanched should
be immediately plunged into the cold dip. A product may be
blanched in boiling water or in live steam.
In addition to its influence in the keeping of vegetables, blanch-
ing shrinks the product by driving out the gases in the tissues. This
space absorbs liquid when cooking, thus plumping the product and
making it crisp and of better appearance. Try canning some snap
beans and some apples blanched, and some unblanched, and see
for yourself the advantage of the blanch for the appearance alone.
A Miscellaneous Group of Tools Used in Cannii
51
52 POINTEES IN COOKING
Cleanliness Absolute cleanliness is necessary, for health, for
palatability, and also from the standpoint of keeping quality. A
dirty pack will contain a large number of bacteria. The larger the
number of bacteria, the more likely the product is to spoil.
Canning Outfits While a regular canning outfit is an advan-
tage, especially if one is going to can to sell, it is not necessary to
buy either outfit or cans.
Any clean jars or cans which are on hand may be used, and the
pack cooked in a pail, kettle, boiler, or any sort of clean vessel deep
enough so that the cans may be covered with water.
Canning in Glass If the covers to glass jars are screwed too
tight, the rubbers will be forced out of place; if too loose, the
water may exhaust. A rubber which bulges out may be too large.
In that case substitute a new rubber and process for five minutes.
If the rubber bulges because the cover is screwed down too
close, simply loosen the top, slip the rubber back in place, and
tighten.
In using glass jars use ordinary common sense in handling them
to prevent breakage.
By using hot jars and hot syrup or hot water for filling, jars
may be set directly into boiling water. The hot jars also hasten
the cooking.
Cooking Different seasons produce different products. In ex-
tremely dry seasons many of the bacteria are transformed into
spores, which are more difficult to kill than the ordinary bacteria.
Some products need to be cooked quickly, and so are best
canned at a high temperature; the delicate flavor and texture of
some is spoiled by intense heat, and such products are best when
given a longer period of sterilization at a lower temperature.
For instance, peas should never be cooked at a steam pressure
above 10 Ibs., although corn may be canned at 15 Ibs. pressure.
Over-processing is apt to give some products, such as sweet
potatoes, pumpkin, and squash, a scorched taste and appearance.
Excessive shrinkage, an abundance of liquid in a can which was
properly packed, or a feathery appearance, indicate over-cooking.
Under-ripe and over-ripe products and products canned without
sugar need longer processing.
In general the regular instructions will produce an article that
will keep and be salable, but remember that color, flavor, and
texture affect palatability and price. If you wish to get fancy
prices you must study your product, use judgment, and produce
canned goods which, to the main essential that they keep, add the
qualities of delicate flavor, attractive color, and firm texture.
Time-table Boiling temperature varies at different heights, and
in high altitudes the time for cooking in a hot water bath outfit must
be increased as follows:
500 to 1500 feet, use time-table as given
1500 to 3000 feet, add 10 per cent
3000 to 4000 feet, add 20 per cent
4000 to 7000 feet, add 40 per cent
Labeling It is important to label all goods. For tin cans, use
the regular commercial label which fits around the entire can. The
labels may be laid face down on the table, over-lapping so that
the edges are exposed. With a large brush apply paste to the
entire lot at once, simply pasting across the ends. Pick up a
label, lay it around the can, overlap the edges and press them
together so that the paste holds it in place.
A labeling contest is one of the amusements sometimes planned
by canning clubs.
Storing When the product is taken from the cooker do not
set tin cans in the hot sun, or a hot room, nor pack them together
CANNING EEMINDEES
too close or they will retain the heat and overcook. Do not store
in a damp place.
To retain color and texture do not expose canned products to
the light. If canned in glass, wrap in paper.
Recipes It has not been thought advisable to print a number
of recipes. There are so many products to can that it would be
impossible to include them all without making this booklet so
bulky that it would not be valuable as a hand-book.
Most companies which manufacture canning outfits furnish
recipe books and the leaflets distributed by the canning leaders in
the Office of Extension Work, U. S. Department of Agriculture,
Washington, D. C., may be secured free of charge.
SOME SPECIALS
Use Lacquered Cans or Glass Jars for Very Acid Products Cher-
ries, blackberries, raspberries, all red fruits, gooseberries, pumpkin,
beets, squash, sweet potatoes, these products lose color if canned
in tin.
Rhubarb Should Always be Canned in GlassIt contains a very
strong acid which will affect even the lacquered tin.
Acid Products Tomatoes, rhubarb, gooseberries, and other fruits
and vegetables with a high percentage of acid keep most easily.
Such fruits and vegetables shrink most in canning.
Products Which Deteriorate Apples and blackberries lose qual-
ity with age and should not be kept over from year to year. It is
best to market them soon after canning.
Fruits Which Mould or Work may sometimes be saved if treated
at once. Immediately they show signs of spoiling loosen the covers
and cook in the jar for 10 minutes or longer as indicated.
Increasing cloudiness of liquid or fresh bubbles indicate spoilage.
Do not sell fruit which has been reheated to check spoilage.
Do not try to save vegetables which show signs of spoilage.
Protein Foods Protein is a favorable medium for the growth
of bacteria. Corn, beans, peas, pumpkin, squash, and sweet potatoes
all vegetables with a large protein content require a high degree
of heat or a longer period of sterilization. These products expand
in cooking. Do not fill the cans too full.
Wilted Vegetables Stand uncut in cold water until they are
crisp.
Apples Blanching greatly improves the texture and appearance
of apples.
Apples and some other fruits have a tendency to turn brown
when allowed to stand after they are cut. To prevent them dis-
coloring, the pieces may be dropped into mild salt water, as they
are pared and sliced. Let them stand for five minutes, then wash
in clear water and pack.
Use a thin syrup. Do not can at too high a temperature.
Summer apples are not firm enough to keep well when canned.
They cook up and lose flavor. They may, however, be canned for
use within a short time.
Windfall apples may be pared, cored, and sliced, using water,
and only a small quantity of that, instead of syrup, and canned for
pies.
The No. 10, or gallon, tin can is usually preferred for apples.
It is suggested that housewives who can in glass will have used
a part of their canned goods and have a number of empty cans
on hand soon after the holiday season. At this time the winter
54 CANNING REMINDERS
store of apples often begins to decay. Apples which will not keep
uncanned may be canned in the empties and kept for late winter and
early summer use.
Beets To retain the color of beets leave three or four inches
of the stem and all the root on while blanching. Blanch in steam
instead of water. After blanching, the skin may be scraped off.
Corn In canning corn on the cob select Golden Bantam, Coun-
try Gentleman, or some other small-cob corn, to save space.
If the corn is too ripe it becomes dry and discolored while
processing; if it is under-ripe it is tasteless and lacks food value.
Be careful not to use too much salt in corn, as it seems to cause
it to develop a "sour" taste. A small spoon of a mixture of two-
thirds sugar and one-third salt is considered a good proportion.
Very hard water sometimes causes corn to turn yellow and may
also spoil the flavor. Immature corn will sour more readily than
corn which is at just the right stage.
It is best to can corn within a half hour after gathering, but
if pulled with husks and a considerable piece of the shank left on,
it will keep fresh for some time. Corn which has been gathered
for some time is more liable to spoil.
Corn on the Cob Husk, silk, and trim, cutting out any
poor kernels. Cut off the tips of the ears if necessary to get
them in the can. Do not leave any broken kernels, as they
will give a milky appearance to the water in which the corn is
canned.
Blanch as per time table, plunge into cold dip, and pack
quickly, alternating tips and butts first ear, tip end down;
second ear, butt end down and so on, so that they fit closely
in the can and no space is wasted.
A quart Mason jar will hold four ears of Golden Bantam.
Gallon (No. 10) tin cans are best for canning corn on the cob.
They hold from seven to twelve ears each.
Salt and add from one to two inches of water. Corn looks
better if the can is filled with water, but it tastes better if
only a small amount is used.
When using corn canned on the cob, take the ears out of
the liquid and put them in a steamer and steam until heated
through, then lay in a medium hot oven for a few minutes
to dry out before serving. If the ears are heated in water
the corn is apt to taste watery.
Canning Corn Cut Off Blanch on the cob as per instruc-
tions for canning corn on the cob. Cold dip, cut off (drawing
the knife from the tip towards the base of the cob), pack,
salt, and add a small amount of water.
Unlike most other products, corn swells in cooking so the
cans should not be packed too full. Leave one-half to three-
quarters of an inch of space at the top of the can.
Cauliflower, Cabbage, and Sauerkraut should be soaked in cold
salt water 3 to 6 hours.
Greens Blanch all greens in steam. Blanch or cook twenty
minutes to reduce bulk. Pack close. Can in glass or lacquered tin.
Rhubarb Blanch rhubarb after peeling.
Never can rhubarb in tin cans. Rhubarb contains an especially
strong acid which will eat even the enamel-lined tin cans.
Squash and Pumpkin should be cut into sections, blanched 10
minutes in the shell, cold-dipped, then scraped out of the shell,
packed and cooked as per time table.
Can in glass or lacquered tin.
CANNING FKUIT JUICES AND MEATS 55
FRUIT JUICES
Fruit juices furnish a healthful and delicious drink and are
readily canned at home. Each home supply room should have, not
a few quarts but an abundant supply, of canned fruit juices which,
in addition to supplying flavoring for puddings, gelatins, etc., may
be used freely as a beverage.
Grapes, Raspberries, and other small fruits may be crushed in
a fruit press, or put in a cloth sack, heated for 30 minutes, of until
the juice runs freely, and allowed to drip.
Strain through two thicknesses of cotton flannel, to remove the
sediment, sweeten slightly, bottle, close by filling the neck of the
bottle with a thick pad of sterilized cotton, heat to 160, or until
air bubbles begin to form on the bottom of the cooker, and keep at
this temperature 1 % to 2 hours; or, heat to 200, or until the
bubbles begin to rise to the top of the water, and hold at this tem-
perature for 30 minutes. Cork without removing the cotton. If
canned in jars, close the jar partly, the same as when canning fruits
and vegetables, and seal tight after cooking.
Fruit juices should never be heated above 20 Oo, as a higher tem-
perature injures the flavor.
A very good quality of grape juice may be made by selecting
perfectly sound, whole grapes, picking them from the stems, wash-
ing them through several waters, then canning them as follows:
Place one pint of grapes in a 2-qt. jar, add l / 2 cup sugar, fill the
jar with boiling water, and seal tight at once. It is not necessary to
cook this.
Apple Cider may be bottled, heated to 180, and held at this
temperature for 45 minutes.
A small portion of grape, currant, or blackberry juice added to
canned apple cider when it is served restores its pungency. Pouring
it back and forth from one pitcher to another just before serving,
so it can absorb air to take the place of that driven out by heating,
also brightens its flavor.
SOUPS AND MEATS
Soup stocks, purees, consommes, and vegetable or meat soups
are readily canned, and are palatable and economical.
Meats may be canned instead of corning or smoking, or corned
meat may be canned. Chicken Fries canned in the late fall preserve
the meat at the most delicious stage and we avoid the expense of
feeding throughout the winter the chickens intended for the
family meat supply. Game and fish may be canned to serve as a
delicacy at a time of the year when it may be difficult or even im-
possible for most of us to secure them otherwise.
Be sure that meats for canning are in perfect condition.
Meat should be cooled quickly, the bone, gristle, and fat removed,
then cut into convenient pieces. Sear and pack at once. Fill the jar
with hot "pot liquor," or boiling water, season as desired, cover,
and cook as per time-table.
Tough meats, old fowls, and other meats which require long cook-
ing to make them tender, may be boiled a half hour or longer before
packing.
Fish should be soaked in brine a half hour before packing.
Too high temperature injures the flavor, destroys the texture,
and shrinks meat. For this reason many people prefer to can meat
in a hot water bath instead of a steam outfit.
Write direct to the Office of Extension Work, U. S. Department
of Agriculture, Washington, D. C., for detailed recipes.
56 SYEUPS AND JELLIES
SYRUPS FOB CANNING
Western canned fruits are sometimes thought to be superior to
those marketed by eastern factories.
The excellence may be due, not to the fruits, but to the syrups
in which they are canned.
All syrups may be made in the same proportion, the difference
in density depending on the length of time they are cooked.
Heat slowly and stir syrup until the sugar is dissolved but not
afterwards.
Less scum forms if the sugar is stirred into the water slowly
instead of pouring the water over the sugar.
Proportion 3 parts sugar to 2 parts water, by measure.
Thin Syrup Sugar simply dissolved; bring to boil. Use
when you do not wish product sweet.
Medium Thin Begins to be sticky. Use this for canning
cherries, black raspberries, gooseberries, peaches, and plums.
Medium Thick Catches over edge of spoon. Use this for
strawberries, red raspberries, other delicate fruits, and ex-
tremely sour fruits.
Thick Syrup Will hardly pour. This is for sun preserves,
jellies, jams, etc.
Syrups may be made in advance but in that case it is best to
heat them when they are to be used.
Most fruits are much better canned in syrup than in water, and
the entire extra cost of sugar used in canning amounts to little.
Besides it requires less sugar to sweeten fruit when it is sweetened
while cooking than it does after it has cooled.
JELLIES AND PRESERVES
The best jellies are made in the proportion of three parts
sugar to one part fruit juice. More sugar makes more jelly but
it does not stand up as well; less sugar makes a tough jelly.
The principle which makes jelly jell is pectin. It is found in
most fruits and some vegetables. Apples, the white of the citrus
fruits, and carrots contain an abundance of pectin, that is why we
add apple juice to some fruit juices which do not have sufficient
pectin to jell alone.
It is not practical for the housewife to make pectin, but com-
mercial pectin is now for sale and a small amount of it added to the
juice of fruits which do not jell readily makes jelly-making certain.
Where pectin is used we depend upon the fruit to furnish color-
ing and flavor; the amount of jelly secured depends upon the amount
of sugar used; that is, so long as there is enough pectin to use the
sugar. Write the Office of Extension Work, U. S. Department of
Agriculture, Washington, D. C., for recipes for making jelly with
pectin.
Sun Preserves Strawberries, raspberries, ripe gooseberries,
cherries, etc., make good sun preserves. Peaches sliced or cubed are
also good.
Select the fruit, sprinkle lightly with powdered sugar, cover
with the thick syrup and set in the sun. Protect from insects, but
do not cover close with glass, as this retains the moisture and
prevents the proper cooking of the fruit.
A south wall for a background helps concentrate the heat.
EXHIBITS AND MARKET JN&; '<>'-''. 57
Preserves from Dried Fruits Dried fruits, such as apricots,
peaches, etc., make very excellent preserves. They have a distinct
flavor and are richer than when fresh fruits are used. Soak the
fruit over night in a small quantity of water, then proceed as with
fresh fruit.
Jellies, Jams, Preserves, and Fruit Butters do not need to be
sealed, as there is enough sugar added to preserve them. They may
be canned in open glasses or jars, and the top covered with melted
paraffin. If desired, a small piece of paraffin may be placed in the
bottom of the jelly glass when the jelly is poured in. The paraffin
will float and will be melted by the heat of the jelly and form a per-
fect air-tight seal. The jars or glasses should be covered when cold
with tin caps or with paper, so that dirt and dust will not collect on
the food. A small rubber band may be snapped around the neck of
the jar or glass to hold the paper in place.
CANNING TO SELL
If canning to sell, write to the Pure Food Commission, or
Health Department, of your own state, and to the Bureau of Chem-
istry, U. S. Department of Agriculture, Washington, D. C., for
copies of the Pure Food Laws and Regulations concerning canned
goods to be sold.
Put your name a trade name if desired and address on each
can so the buyer will learn to know your brand. Make the food
so good that the customer will re-order. Canvass your trade in
advance so that you will have a market for your products.
Cater to high-priced trade. Sell only first class canned goods.
See that the container and the label are attractive, then ask a
fair price.
Hospitals, Colleges, Boarding Houses, Hotels, Railroad Diners,
the Neighbors, and the Home Grocer are all possible customers,
EXHIBITS
In preparing canned goods for exhibits, see that the cans are
all of one size and make. This insures a uniformity that makes
a better looking exhibit. Tops should be new and bright and the
cans scrupulously clean and polished. A dark green crepe paper for
a background and some ferns and flowers set among the jars add
to the appearance.
HOME CANNING CLUBS
More than 500 Club Leaders and Home Demonstrators, working
under the direction of the U. S. Department of Agriculture, are help-
Ing to spread the story of how simple and easy it is to do one-period,
cold-pack canning at home.
There is no reason why there should not be a Canning Club
In every district of every State of the Union, affording the farm
girl an opportunity to earn money, to develop her business ability,
and to meet in the social gatherings which grow out of Canning
Clubs.
It has not been found advisable to organize a county in the club
work unless the local authorities co-operate by appropriating a part
of the money necessary to pay the salary of a County Agent.
The State Colleges of Agriculture co-operating with the U. S.
Department of Agriculture are now paying part of the salary of a
local or district leader in some communities where the organization
is satisfactory.
The first thing to do is to work up enough local sentiment so
that local funds are available, then present the matter to the
Director of Extension in your state, or write the State Club Leader
in care of the Extension Director, State College of Agriculture, your
state, and learn what steps are necessary.
HISTORY OF TTTR HOME CANNING CLUBS
The first Girls' Tomato and Can-
ning Club was organized at Aiken,
South Carolina, in 1910, by Miss
Marie Cromer, a teacher in the rural
schools. It was intended to give
girls in country districts an oppor-
tunity similar to that which the Corn
Club offers to boys. Miss Cromer,
who is now Mrs. Seigler, was assisted
in planning the details of the work
by County Superintendent Cecil H.
Seigler.
Dr. Seaman A. Knapp, the great
agricultural educator, was at that
time Special Agent Farmers' Co-op-
erative Demonstration Work, with
the U. S. Department of Agriculture.
He saw the value of this work both
in saving food products now wasted
and as a training school for girls,
and promptly sent the Club a can-
ning outfit, cans, and labels. Secre-
tary of Agriculture James Wilson
added a check for* $100 and with
this financial assistance forty-six girls began Home canning.
The first season they canned by the Cold Pack method more than
6,000 cans of tomatoes and many gallons of catsup and other prod-
ucts. Within a year 325 girls were enrolled and the work had
spread to other states. In 1912, its value had become so apparent
that it was decided to extend it through all the states, and now there
are more than 500 demonstrators and several hundred thousand
members.
Since the adoption of the one-period process, simplifying the work
and shortening the time required, Cold Pack Canning has come into
more general use, and it is estimated that more than 500,000,000
jars of canned goods were packed last year by home workers.
The work is not confined exclusively to girls, but boys, too, are
often included in the club, and within the past year, the Mother-
Daughter Clubs have been organized. These give the women of the
community an opportunity to train in this work.
Mrs. Marie Cromer Seig-ler.
who organized the first
Canning 1 Club
The First Tomato Club, AJken, S. C., 1910
58
TIME-TABLE
For Scalding or Blanching, and Sterilizing in Cold Pack Canning
Use the Time Given Under the Type of Outfit You Are Using.
See note under "Time-Table," Page 52.
PRODUCTS
Scald
or
Blanch
Hot
Water
Bath Out-
fits 212
Water-
Seal Out-
fits 214
Steam
Pressure
51bs.
Pressure
Cooker
10 to 15
Ibs.
Fruits
Minutes
1 to 2
Minutes
16
Minutes
10
Minutes
10
Minutes
Blackberries
No
16
12
10
No
16
12
1
No
16
12
10
Cranberries
No
16
1 O
10
Currants
No
16
1 O
10
Dewberries
No
16
12
10
Gooseberries
No
16
12
10
No
16
12
10
1 to 2
16
12
10
K
Plums
No
16
12
10
No
16
12
10
5"
Ehubarb (blanch before
paring) .
1 to 2
16
12
10
5
No
16
12
10
5
Citrus Fruits......
iy 2
12
8
6
4
1V
20
12
8
Pears
iy 2
20
12
g
g
10
30
25
25
18
Quince
6
40
30
25
20
Ties .
15 to 20
40
30
25
20
Some Specials
Tomatoes
1 to 3
22
18
15
10
Tomatoes and Corn. . . .
Egg Plant
T.2, C.8
3
90
60
75
45
60
45
45
30
5
90
50
40
35
Squash
5
90
50
40
35
Greens, Roots, and Tubers
Dandelions
10 to 15
120
60
50
25
Spinach ....
10 to 15
120
60
50
25
Greens, all other kinds.
Asparagus
10 to 15
2 to 4
120
90
75
60
60
50
35
25
Brussels Sprouts
4 to 10
90
60
50
25
Cabbage or Sauerkraut.
Cauliflower
6 to 15
3 to 6
90
90
75
60
60
50
35
25
Beets ...
6
90
75
60
35
Carrots
6
90
75
60
35
Sweet Potatoes . . .
6
90
75
60
35
Parsnips, Turnips, etc.
Pod Vegetables
Beans (Lima or String)
Hominy
Okra
6
5
5
5
90
90 to 120
90 to 120
90 to 120
75
90
90
90
60
60
60
60
35
40
40
40
Peas
5
90 to 120
90
60
40
Corn (on Cob or Cut Off)
Meats and Soups
Beef and Pork
5 to 8
fSeeP.
j 55 for
180
240
90
240
60
210
45
90
Poultry
yald
240
210
180
60
Fish and Shell Foods. .
Soup Mixtures
to 8
3 to 8
180
90
120
75
90
60
60
30
The Visual Method of Instruction
The Big Idea in Education Characterized in
I H C Lecture Charts and Lantern Slides
SIMPLE-LOGICAL-IMPRESSIVE-PRACTICAL
USED EVERYWHERE In Community and Home
Rural School and College On the Farm and In the Factory
By Teacher, Pupil, Farmer, Banker and Merchant
I H C CHARTS OR SLIDES LOANED FREE
On these conditions that you have a plan for using them, pay express charges
from Chicago and return, and report all meetings at the end of each week
CHARTS OR SLIDES FURNISHED ON THE FOLLOWING SUBJECTS:
8. Weeds Mean Waste.
9. Home Economics and Sanitation.
10. Fight the Fly.
1 1. Great Forward Movement in Education*
1 2. Diversified Farming for the South.
13. Home Canning.
14. Development of Agriculture
(No. 14 in Lantern Slides only.)
1. Corn is King
2. Alfalfa on Every Farm.
3. A Fertile Soil Means a Prosperous People.
4. Live Stock on Every Farm.
5. Dairying.
6. Greater Profit from the Oat Crop.
7. Make More from Your Farm Poultry.
CHARTS
I H C lecture charts are 70 inches
long by 63 inches wide, made of a
good grade of sheeting, printed in
clear black letters, which can easily
be read at a distance of 100 feet or
more. They are arranged for setting
up and taking down quickly and
conveniently.
Sets contain from ten to fifteen
charts. Each set with iron stand,
pointer, and lecture book, is packed
in a canvas case. Weight, 35 Ibs.
LANTERN SLIDES
Lantern slide sets, 50 to 60 slides,
plain and in colors. Weight, 15 Ibs.
Lecture Books Furnished
For the information and direction
of lecturers, each set contains an
illustrated lecture book outlining in
brief form the story of each chart
or slide.
r T"'HE sole object of the Agricultural Extension Department of the Inter-
I national Harvester Company is to help YOU make YOUR work more
effective. It is not a matter of making money out of charts, slides,
booklets, or any other material prepared and published by the Department.
The Extension Department was not organized to make sales. But we do
want to work with people who are in earnest; who really want to do some-
thing worth while.
Circuits formed to reduce express charges. Write for plan.
FOR FURTHER INFORMATION ADDRESS
International Harvester Company of New Jersey, Inc.
Agricultural Extension Department
CHICAGO
Educational Publications
PRINTED AND DISTRIBUTED BY
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Harvester Building, Chicago
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NAME
Getting a Start with Alfalfa in the Corn Belt
Getting a Start with Alfalfa in the Northwest
Sweet Clover in the Northwest
Seed Corn, Do You Know It Will Grow -
I H C Demonstration Farms in the North
I H C Demonstration Farms in the South -
Hog Cholera
Humus The Life of the Soil .. --
Storing Sweet Potatoes
Dip the Cattle Tick
Home Bulletin
Helps for Wash Day - - - - .-
Cold Pack Canning
The Pit Silo
Sweet Clover
Diversified Farming is Safe Farming
Diversified Farming in the Cotton Belt
Boll Weevil
For Better Crops in the South
For Better Crops
The Disk Harrow
We Must Feed Ourselves
A Silo on Every Farm ,
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Literature Especially Suited to Schools
Grow a Garden -- -- -- -- .. .- .. 8
Poultry is Profitable 12
Making Money from Pigs 8
A Pig for Every Boy 4
Harvesting Seed Corn - .- 16
Testing Seed Corn 8
Fly Catechism 4
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Story of Bread 32
Creeds of Great Business Men 46
Binder Twine Industry 48
Harvest Scenes of the World 150
Stencils Paper patterns 3-ft. square for repro-
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Weeds, Flies, Alfalfa, Dairying, Canning.
Per Set of 10 to 15 sheets
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UNIVERSITY OF CALIFORNIA LIBRARY
