The Midland Journal

Many homemakers who have never done so before will be hard at work doing some old-fashioned "putting up" this summer. Not only will it be economical to put up your own Victory garden's surplus, but also it will be a vital step in stretching those precious points next winter.

Canning's simpler today and much of the spoilage that occurred formerly can be prevented if the homemaker checks the causes of spoilage. There's a reason for every type of spoilage, and what's more important, every one of them can be prevented if she's careful.

First, it's not smart to use left-over produce that you wouldn't eat at the table. Select only prime fruit and vegetables in perfect condition. Best quality goes into commercial canning, and so it should for home canning. Get out into the garden early in the morning to get vegetables and fruits and can immediately, or if you market, tie a bandana on your hair and go out early in the morning to get your produce while it's still fresh.

Cleanliness is another important factor. Remember that food spoils for other reasons than that the jar is not air-tight. More spoilage than you ever dreamed of can result from not washing the food properly and discarding bruised or imperfect vegetables and fruits. Be sure to peel the food, if it is to be peeled, so that no dirt and the bacteria that lurk in it get rubbed in the product as it is peeled.

Work as quickly as possible with the food once it's started on its way to the can. Flat sour, which occurs in vegetables, can often develop in vegetables, for example, if the jars in which the pre-cooked food is placed stand too long before processing. Too much delay in handling food from one step to the other may cause a great loss of vitamins and minerals.

Do as much preparation ahead of time as possible like checking equipment, and getting together jars which are examined for imperfections and nicks. Wash all jars and caps in soapy suds (not in cool dish-water after the breakfast dishes!) and scald or sterilize them.

Select Day for Canning.

If there's a huge quantity of food to be canned, it would be a good idea to round up as many friends and neighbors to help, and to do the canning on a community basis. In many towns, pressure cookers which are necessary for canning non-acid vegetables, are available at the canning center. Then, if all produce must be canned in a single day, it will be necessary to recruit as much help as possible from others in your community and give them your time when needed.

Canning day should be canning day only, not laundry day, general cleaning and baking day, too. It's better, too, not to be overly ambitious and try to do three bushels of tomatoes, all in one sweep, for you will do better with a small quantity, and feel less tired, even though it may take several days in which to finish.

Processing Foods.

Fruits and vegetables need processing which means the application of heat to the product for a certain definite period of time. You just can't put fruit into jars, seal and store and expect them to stay in perfect condition.

Water-Bath Method.

In some cases, when pressure cookers are not obtainable, a water-bath may be used for vegetables and meats. However, the water-bath is more preferable for tomatoes (which are acid, and technically a fruit) and fruits.

To make a water bath, use a large wash boiler or deep vessel fitted with a rack made of laths, perforated material or galvanized wire. Have a tight fitting cover.

Place prepared jars on the rack which must hold them at least 1/2 inch above bottom of the canner. The water bath should be filled with boiling water which comes at least an inch or two above the tops of the jars. Jars on the rack should not touch each other. Start counting processing time as soon as water around jars begins to bubble, and keep it boiling during entire processing period. If necessary, add boiling water, if it boils away, for the water must always be boiling at least an inch above the tops of the jars.

Here are some recipes for common fruits and vegetables:

*Tomatoes.

Scald tomatoes in boiling water 1 minute. Soak in cold water 1 minute, peel, core, quarter and pack into clean, sterile jars. Add no water. Add a teaspoon of salt to each quart of tomatoes. Put on band and screw band firmly tight. Process in hot water bath for 35 minutes.

*Peas.

Shell, grade peas, using only prime quality. Pre-cook 3 to 7 minutes depending on size. Pack loosely, adding hot water to within 1 inch of top. Adjust cap and process in pressure cooker, 60 minutes at 10 pounds, or 180 minutes in hot water bath.

*Beets.

Use small, uniform beets. Wash carefully. Leave the roots and stems long. Boil 15 minutes. Plunge into cold water, remove the skins and pack into clean jars. Add 2 teaspoons of salt and sugar mixture to each quart jar if desired. Fill to within 1/2 inch of top, with boiling water. Put on cap, screwing band firmly tight. Process in hot-water bath 120 minutes or in pressure cooker 40 minutes at 10 pounds.

Lynn Says

Successful Canning: It is easy to do the right thing with foods to be put up in cans if you know the principles and follow directions.

Follow the slogan, "two hours from garden to kettle." Use only fresh, firm, ripe rather than over-ripe produce. Wash all foods carefully before attempting any preparation.

Check jars, rubbers if used, and caps along with equipment before you start canning. Work at the range as much as possible to save time between steps. Have sterile jars on one side of range, fill them from kettle on stove (or from colander near stove, if using fruit which is not pre-cooked). and place immediately in water bath or pressure cooker or oven.

Jars should be washed in a pan of soapy suds and scalded, inverted on a clean towel until used.