List Of Firms Furnishing Supplies For Canning Drying Preserving Etc Home And Club Cooperative Canning Outfits And

Kansas City, Mo., and Hot water and steam Minneapolis, Minn. pressure canners. Carolina Metal Products Co. Wilmington, N.C. H.P. Chandlee Sons Co., Baltimore, Md. Hot water canners. Farm Canning Machine Co. Meridian, Miss Favorite Manufacturing Co. Tamps, Florida Water-seal canners. Florida Metal Products Jacksonville, Fla. Water-seal canners. Griffith & Turner Co. 205-207 N. Pace St., Steam canners. Baltimore, Md. Halftime Cooker Co. 7556 Oglesby Avenue, Pressure...

Utensils For Curing

If possible use a round container for the curing. It is easier to put the meat in tightly, and the space can be used to better advantage. A hardwood barrel of some kind is excellent. Sirup, molasses or lard barrels which have been thoroughly cleaned are very satisfactory. If you use a vinegar or an oil barrel it should be well burned on the inside before using. Stone crocks or jars are sometimes used but they are expensive and cumbersome to handle besides the constant danger of loss of brine...

Water Requirements For Home Canning

The hardening of beans, peas and some other products after cooking or processing, or the turning of green vegetables to a dark or russet color usually indicates that the water contains too high a percentage of mineral matter. Water used for canning purposes should be pure, soft if possible or as free from objectionable and excessive qualities of mineral matter as possible. If you are to can any large quantity of food products and have difficulty with the water available, it would be well for...

Intermittent Canning Or Fractional Sterilization

In some parts of the United States, particularly in the South, such vegetables as corn, beans, peas, squash, spinach, pumpkin, etc., are canned by what is known as the fractional sterilization, or the so-called Three Days Process. Southern canning experts have had trouble with certain vegetables, such as those named, when they canned these vegetables in the wash boiler by the cold-pack or one period method. They say that the climatic conditions are so different in the South that what is...

Kind Offruiticharacter Ofhow To Amount Of Amount Of

FRUIT PREPARE WATER NEEDED SUGAR NEEDED FOR COOKING FOR JELLYING APPLES, SOUR Excellent Wash, One-half as cupful of APPLES, SOUR Excellent Wash, One-half as cupful of unsound portions, cut into small pieces. Include Pectin must be added for jelly making For jam, use just enough water to keep from burning 1 cupful of water to 5 quarts of currants cupful of sugar to 1 cupful of cherries for jam cupful of sugar to 1 cupful of juice 1 cupful of sugar to 1 cupful of juice cupful of sugar to 1...

Canning Sausage

Canned meat adds variety to the diet in the winter-time and makes a pleasant change from the cured and smoked meats. You put meat into jars in the raw state and extend the sterilizing period or you can cook the meat partially or completely and then sterilize for a shorter period of time. Of course a reliable method of canning meat must be used, such as the cold-pack process, where the sterilizing is done in the tin or jar in either boiling water or steam under pressure. We usually recommend the...

And Serve It As A Vegetable

After one has learned how to can fruits and vegetables successfully, the next thing to attempt is the canning of soups. Soups may be canned with or without meat. We make one variety which is a pure vegetable soup. We use no stock or meat, and can it in its own juice or liquor, thus using no water. When we wish to use it we dilute it three or four times and serve it as a vegetable soup or, more frequently, when we have chicken bones or any meat bones on hand, we add a can of this concentrated...