Conservatioa Resotoixs .N2 Copy 1 Fo od Must Follo^w THe Flag HOME CANNING AND DRYING of VEGETABLES AND FRUITS With directions for snaking Jellies and Fruit Butters and for Fermentation, Salting and Pickling PART I-HOME CANNING PART II-HOME DRYING, ETC. 1918 Published by National War Garden Commission The Maryland Building, Washington, D. C. If you do not need the information contained in this book please help by handing it to some person who niay have use for it. Copyright, 1918, by the g Natiooat War Cardea Commissioa ^"^ TIME TABLE FOR BLANCHING AND STERILIZING The following time-table _ shows blanching time for various vegetables and fruits, and also sterilizing time, not only in the hot-water bath outfit, but also in equipment for steriliza- tion by the water-seal method, the steam-oressure method and the aluminum steam-cooker method : Vegetables Blanching Sterilizing Hot-water Water seal Steam pressure in pounds 5 to 10 lOtolS Asparagus Beets Brussels Sprouts. Cabbage Cauliflower Carrots Com Greens Lima Beans Okra Parsnips Peppers Peas Pumpkin Salsify Sauerkraut String Beans .... Squash Tomatoes Fruits Apples Apricots Blackberries Blueberries Dewberries Cherries, sweet. . . . . . Cherries, sour Currants Gooseberries Oranges Pears Peaches ^ Plums r Pineapples Quinces Raspberries Rhubarb Strawberries Bruits without sugar. Minutes 10 to 15 5 5 to 10 5 to 10 3 5 5 to 10 15 5 to 10 5 to 10 5 to 10 5 to 10 See directions 5 5 to 10 See directions To loosen skins Ito 2 none none none none none hone Ito 2 Ito 2 * IM To loosen skins* none 3 to 5 none Ito 3 none Minutes 120 90 120 120 60 90 180 120 180 120 90 120 180 120 90 120 120 120 22 20 16 16 16 16 16 16 16 16 12 20 16 16 30 20 16 20 16 30 Minutes 90 80 90 90 40 80 120 90 120 90 80 90 120 90 80 90 90 90 18 ■ 12 12 12 12 12 12 12 12 12 8 12 12 12 15 12 12 15 12 20 Minutes ' 60 60 60 60 30 60 90 60 60 60 60 60 60 60 60 60 60 60 15 10 10 10 10 10 10 10 10 6 8 10 10 10 8 10 15 10 12 Minutes 40 40 40 40 20 40 60 40 40 40 40 40 40 40 40 40 40 40 10 *Sonie peaches do not peel readily even if dipped in boiling water. In such cases omit dipping in boiling water and pare them. The time given in this table and in the special instructions on pages 11, 12, 13 and 14 is for quart jars. For pint jars deduct 5 minutes. For 2 quart jars add 30 minutes. Homemade and Commercial Mot-Water Bath Outfits are not satisfactory for canning at high altitudes as the temperature of water in them does not reach 212° F. In such localities Watcr-Seal and Steani Pressure Outfits give better results, as much hig.4er temperatures can be maintained. The time here given is for 1 quart jars and fresh products at altitudes up to 1,000 feet above sea level. For higher altitudes increase the time 10 per cent for each additional 500 feet. For example, if the time is given as 120 minutes in the table and your location is 1,500 feet above sea level, the time should be made 132 minutes; for 2,000 feet, 145 minutes. The time here given is for fresh, 89und and firm vegetables. For vegetables which have been gathered over 24 hours increase the time of sterilization by adding one-iifth. 2 ©CLA494HJH APR 17 1918 T-l' o/ PART I HOME CANNING MANUAL To save vegetables and fruits by canning this year is a patriotic duty. The war makes the need for Food Conservation more imperative than at any time in history. America is responsible for the food supply of her European Allies. The American family can do nothing more helpful in this emergency than to Can All Food That Can be Canned. In this way the abundance of the summer may be made to supply the needs of the winter. CANNING IS FOOD THRIFT The National War Garden Commission's campaign for five million or more War Gar- dens has brought about the creation of a vast food supply hitherto greatly neglected. To utilize this to the best advantage calls for Canning operations in every household throughout the nation. The preservation of foodstuffs by Canning is always effective Food Thrift. It enables the individual house- hold to take advantage of summer's low prices for vegetables even if no garden has been planted. It effects the saving of a surplus of food stuffs that would otherwise be wasted through excess of sup- ply over immediate consumption. It elim- inates the cold storage cost that must be added to the prices of commodities bought during the winter. Of vital importance, also, is that it relieves the strain on transportation facilities of the country. This phase has been especially emphasized for this year by the unprece- dented traffic situation. All this increases the need for Home Canning and proves that this is a national obligation. CANNING MADE EASY BY MODERN METHODS By the Single Period Cold-Pack method it is as easy to can vegetables as to can fruits and this year it is more u§sful. By the use of this method canning may be done ia the COLD-PACK m THE SOUTH In some parts of the Southern States there has^ been complaint as to results obtained in the use of the Single Period Cold-pack method, but inqvury and re- search have shown that in most cases the trouble arose from lack of care in following instructions and was not to be blamed on the method itself. With proper care the results in the South are as good as elsewhere. kitchen or out of doors. It may be done in the individual household or by groups of families. Community canning is important in that it makes possible the use of the best equipment at small individual outlay and in- duces Food Conservation on a large scale. Community canning by school children, under the direction of competent teachers, is especially valuable. This Manual pre-' seats all necessary i instructions for can- ] ning vegetables and fruits, in a manner which may be so readily understood that the work is no longer a problem, but is so simple that any adult or child may do it with success. COMMUNITY WORK One of the best methods to follow in canning and drying operations is for several families to club together for the work. The work may be carried on at a schoolhouse, in a vacant storeroom, at the home of one of the members or at some other convenient and central location where heat and water can be made available. By joining in the purchase of equipment each participant will be in position to save money as against individual purchases and at the same time have the advantage of larger and more complete equip- ment. The cost is slight when thus divided and the benefits very great to all concerned. 3 HOME CANNING MANUAL For a co-operative enterprise it is well to have a committee of from three to five to take charge of all details. First determine how many people will take part in the work, how much each proposes to can or dry, what Fig. 1. Home-made rack for placing in wash-boiler lor holding jars. The cross pieces should be thick enotigb to allow circulation of water underneath jars. vegetables and fruits each will furnish and such other information as will have a bear- ing on the selection of equipment. After deciding how much money will be needed have each member contribute his or her proportion, determined by the amount o£ canning or drying he or she proposes to do. The equipment should be bought as early as possible, to prevent disappointment in delivery which is almost certain to follow delay. This equipment may be ordered through a local dealer or direct from the manufacturers. The National War Garden Commission publishes a list of manufacturers which may be had upon application. The equipment may be used by the in- dividual members, on a schedule arranged by the committee, or a working force may be appointed to do all the work, receiving pay in the form of a percentage of the product. Publicity is important in keeping interest aroused and there should be' a committee to arrange with the local papers for the publica- FiG. 2. Ordinary wash-boiler used as home canner. The jars are resting in a rack which is perforated at sides and bottom to permit free circulation of boiling water around them. A rack for this purpose may be made at home, of strips of wood as shown in Fig. 1, or it may be made of wire mesh, cut to fit the boiler. tion of information concerning the enterprise. This serves as an incentive to others. STERILIZATION OF FOOD The scientist has proven that food decay is caused by microorganisms, classed as bacteria, yeasts and molds. Success in canning neces* sitates the destruction of these organisms. A temperature of 160*' to 190° F. will kilt yeasts and molds. Bacteria are destroyed at a temperature of 212° F. held for the proper length of time. The destruction of these organisms by heat is called sterilization. METHODS OF CANNING There are five principal methods of home canning. These are: 1. Single Period Cold-pack Method. 2. Fractional or Intermittent Sterilization Method. 3. Open Kettle or Hot-pack Method. 4. Cold Water Method. 5. Vacuum Seal Method. Pig. 3. Commercial canner for Hot-water Bath— Cold-pack method. It has a fire-box, vat for holding jars and cans, smoke pipe and cover. It is especially good for outdoor use. Made to bum wood or charcoal, but oil or gas heater may be used by being set inside the fire-box. A small iron grate placed in fire-box will make possible the use of coal. Chips, cobs, brush or broken fence rails may be used for fuel. This type sells at $15 for small sizes, and up to $200. Of these methods the one recommended for home use is the Single Period Cold-pack method. It is much the best because of its simplicity and effectiveness and in this book detailed instructions are given for its use. The outlines of the various methods are as follows: 1. Single Period Cold-pack Method: The prepared vegetables or fruits are blanched in boiling water or live steam, then quickly cold-dipped and packed at once into hot jars and sterilized in boiling water or by steam pressure. The jars are then sealed, tested for leaks and stored. Full details of this method are given on page S and the pages following. 2. Fractional or Intermittent Sterilization Method: Vegetables are half sealed in jars and sterilized for 1 hour or more on each of CAN ALL FOOD THAT CAN BE CANNED three successive days. This method is ex- pensive as to time, labor and fuel and dis- courages the home canning of vegetables. 3. Open Kettle or Hot-pack Method: Vege- tables or fruits are cooked in an open kettle and packed in jars. There is always danger of spores and bacteria being introduced on spoons or other utensils while the jars are being filled. This method should never be used in canning vegetables. Even with fruits it is not as desirable as the cold-pack. Pig. 4. Steam Pressure canner with capacity of 10 Quart jars, with steam gauge registering up to 30 pounds pressure. This size costs $18. Larger sizes may be had, rangiog from $33 for daily capacity of 300 to 500 cans up to $90 for daily capacity of 500 to 1.000 cans. For community canning daily capacity 01 10,000 to 30.000 cans may be had for $960. 4. Cold-water Method: . Rhubarb, cran- berries, gooseberries, and sour cherries, be- cause of their acidity, are often canned by this method. The fruits are washed, put in sterilized jars, cold water is added to over- flowing, and the jar is then sealed. This method is not always successful as the acid content varies with the ripeness and the locality in which the fruits are grown. 5. Vacuum Seal Method: Vegetables are washed, blanched, cold -dipped and cooked as for table use ; packed and sealed in especially made vacuiun seal jars. The jars must be well made and the work properly done to bring about satisfactory results. ADVANTAGES OF THE SINGLE PERIOD COLD-PACK METHOD Fig. 5. A simple type of canner which may be bought for use in the Cold-Pack method. This is a Water-seal Outfit. On the left is shown the cover, with the.mometer. In the center 13 a double walled vat or holder. On the right is a wire crate for jars and cans. This canner makes possible the use of greater and more uniform heat than the Hot-water Bath Outfit, and. therefore, shortens the time of sterilizarion, end 6ave.s fuel. This canner is placed on the stove. The Single Period Cold-pack method is a simple and sure way of caiuiing. It in- sures a good color, textiue and flavor to the vegetable or fruit canned. In using this method sterilization is completed in a single Fig. 6. Aluminum Pressure canner an 1 cooker, giv- ing pressures from 5 to 25 pounds. The prices range from $18 for family size to $30 for hotel size. period, saving time, fuel and labor. The simplicity of the method commends it. Fruits are put up in syrups. Vegetables require only salt for flavoring and water to fill the container. Another advantage is that it is practicable to put up food in small as well as large quanti- ties. The housewife who imderstands the HOME CANNING MANUAL jprocess will find that it pays to put up even a single container. Thus, when she has a small surplus of some garden crop she should Pig. 7. One type of home canner and steam cooker which holds 14 one quart jars. This costs $10 in tin and $20 in copper. Other sizes range from $7 to $25 for tin and $14 to $43 for copper. take the time necessary to place this food in a container and store it for future use. This is true household efficiency. SINGLE PERIOD COLD-PACK EQUIPMENT The Homemade Outfit. — ^A serviceable Single Period Cold-pack canning outfit may be made of equipment found in almost any household. Any utensil large and deep enough to allow an inch of water above jars, and having a closely fitting cover, may be used for sterilizing. A wash-boiler, large lard can or new garbage pail serves the purpose when canning is to be done in large quantities. Into this utensil should be placed a wire or wooden rack to hold the jars off the bottom and to permit circulation of water underneath the jars. . For lifting glass top jars use two buttonhooks or similar device. For lifting screw-top jars, suitable lifters may be bought for a small sum. A milk carrier makes a good false bottom, and if this is used the jars may be easily lifted out at the end of the sterilization period. Commercial Hot-water Bath Outfiis.— These are especially desirable if one has con- siderable quantities of vegetables or fruits to put up. They are convenient for out-door work, having firebox and smoke-pipe all in one piece with the sterilizing vat. As with the homemade outfit containers are im- mersed in boiling water. Water Seal Outfits. — These are desirable, as the period of sterilization is shorter than in the homemade outfit and less fuel is therefore required. The outfit consists of two con- tainers, one fitting within the other, and a cover which extends into the space between the outer and the inner container. The waterjacket makes it possible for the tem- perature in the inner container to be raised above 212" F. Steam Pressure Outfiis. — Canning is very rapid when sterilization is done in steam maintained at a pressure. There are several canners of this type. Each is provided with pressure gauge and safety valve and they carry from 5 to 30 pounds of steam pressure. This type is suitable for home or community canning. Aluminum Pressure Outfits. — These cookers are satisfactory for canning and for general cooking. Each outfit is provided with a steam pressure gauge and safety valve. CONTAINERS For home use glass jars are more satisfac- tory for canning than tin. This is especially true this year when there is a shortage of tin cans. Tin cans are used chiefly for canning on a large scale for commercial purpose* Glass jars properly cared for will last for years. All types of jars which seal readily may be used. Jars hav- ing glass tops held in place by bails are especially easy to handle while they are hot. Tops for Economy jars must be purchased new each year. Containers made of white glass should be used if the product is to be offered for sale or exhibition, as blue glass detracts from the appearance of the contents. Small necked bottles can be used for hold- ing fruit juices. Large mouthed bottles can be used for jams, marmalades and jelUee. Fig. 8. Rack for jars. CAN ALL FOOD THAT CAN BE CANNED Fig. 9> Table arranged conveniently with various articles needed for canning bjr the Cold-pack method. The picture shows jars, rubbers, knife for removing air bubbles in containers, spoons, jar lifter, wire basket for blanching, knife for paring and coring, book of directions, towels, pan for cold-dippmg, alann clock and salt. TESTS FOR JARS AND RUBBERS Jars should be tested before they are used. Some of the important tests are here given: Class-top Jars. — ^Fit top to jar. If top rocks when tapped it should not be used on that jar. The top bail should not be too tight nor too loose. If either too tight or too loose the bail should be taken off and bent until it goes into place with a light snap. All ^arp edges on top and jar should be filed or scraped off. Screw-top Jars. — ^Use only enameled, lacquered or vul- canized tops. Screw the top on tightly without the rubber. If thumb nail can be inserted between top and jar, the top i$ defective. If the edge is only slightly uneven it can be ■bent so that it is usable. Put on the rubber and screw on the top tightly, and then pull the rubber out. If the rubber returns to place the top does not fit properly and should not be used on that jar. Rubbers. — Be very particu- lar about the rubbers used. Buy hew rubbers every year as they deteriorate from one season to another. It is al- ways well to test rubbers when buying. _ A good rubber will return to its original size when stretched. When pinched it does not crease (Fig. 11). It should fit the neck of the jar snugly, and be fairly wide and thick. It is cheaper to discard a doubtful rubber than to lose a jar of carmed goods. GRADING Vegetables and fruits should be sorted ac- cording to color, size and ripeness. This is called grading. It insures the best pack and uniformity of flavor and texture to the canned product, which is always desirable. Pig. 10. A jar- lifter is useful. BLANCfflNG AND COLD-DIPPING The most important steps in canning are the preUminary steps of blanching, cold- dipping, packing in hot, clean containers, adding hot water at once, then immediately half sealing jars and putting into the sterilizer. Spoilage of products is nearly always due to carelessness in one of these steps. Blanching is necessary with all vegetables and many fruits. It insures thorough cleansing and re- moves objectionable odors and flavors and excess acids. It reduces the bulk of greens and causes shrinkage of fruits, increasing the quantity which may be packed in a con- tainer, which saves storage space. Fig. 11. A simple method for testing rubber rings for jars. Fold the ring and press tightly and then turn it over and reverse the fold in the same place. A perfect rubber for Cold-pack canning will show no crease or break after this has been repeated two or three times. Blanching consists of plunging the vege tables or fruits into boiling water for a short time. For doing this place them in a wire basket (Fig. 13) or piece of cheesecloth (Fig. 14). The blanching time varies from one to fifteen minutes, as shown in the time-table on page 2. Spinach and other greens should not be blanched in hot water. They must be blanched in steam. To do this place them in a colander and set this into a vessel which has a tightly fitting cover. In this vessel there should be an inch or two of water, but the water must not be allowed to touch the greens (Fig. 25). Another method is to suspend the greens in the closed vessel above an inch or HOME CANNING MANUAL ^ V -im— 1 . ..i' '• Fig. 12 Fig. 13 Fig. 14 In the pictures on this and the next page are shown successive steps in canning by the Single Period Cold-pack Method. Fig. 12 shows paring and coring with sharp knife. Fig. 13 shows tlanching \vith wire basket. Fig. 14 shows blanciung with cheese cloth. (Continued at top of opposite page.) two of water. This may be done in a wire basket or in cheesecloth. Allow the water to boil in the closed vessel from fifteen to twenty minutes. When the blanching is complete remove the vegetables or fruits from the boiling water or steam and plunge them once or twice into cold water. Do not allow them to stand in the cold water. This latter process is the Cold Dip. It hardens the pulp and sets the coloring matter in the product. ESSENTIALS FOR CANNING It is important to plan your work so that whatever may be needed will be ready for use. Arrange everything conveniently in advance. Preliminary provisions include: 1. A reliable alarm clock in a convenient place (set to ring when the sterilizing is done). 2. All the necessary equipment in place before beginning work. 3. Jars, tops and rubbers carefully tested. 4. Fresh, sound fruits and vegetables. 5. Reliable instructions carefully followed. 6. Absolute cleanliness. 7. If working alone prepare only enough vegetables or fruits to fill the number of jars that the sterilizer will hold. Always blanch and cold-dip only enough product to fill one or two jars at the time. As soon as the jar is filled and the rubber and top bail adjusted the jar must be put into the hot-water bath. 8. In using the hot-water bath outfit, count the time of steriHzation from-^the time water begins to boil. The water in the sterilizer should be at or just below the boiling point when jars are put in. With the Water Seal Outfit begin counting time when the thermometer reaches 2 14° F. With the Steam Pressure Outfit begin counting time when the gauge _ reaches the number of pounds called for in directions. Fig. 18 Fig 19 Fig. 20 After partially sealing jars place them in hot-water bath. Fig. 18 shows jars on rack being placed in ordinary household wash boiler for sterilizing. Fig. 19 shows the adjustment of cover, with cloth to give tighter fit and make it hold the steam. Fig. 20 shows the jar after removal. (Continued at bottom of next page.) CAN ALL FOOD THAT CAN BE CANNED Fig. is Fig. 16 Fig. 17 After blanching, aa shown in Pigs. 13 and 14 vegetables and fruits are cold-dipped, as shown in Fig. 15. In Fig. 16 is shown the process of filling jar, by use of funnel. Fig. 17 shows the partial sealing ot jar. With bail- top jar adjust top bail only; with screw top jar screw top on lightly. (Continued at bottom of opposite page.) STEPS IN THE SINGLE PERIOD COLD-PACK METHOD In canning by the Single Period Cold-pack method it is important that careful attention be given to each detail. Do not undertake canning until you have familiarized yourself tpith the various steps, which are as follows: I 1. Vegetables should be canned as soon as possible after being picked; the same day is best. Early morning is the best time for gathering them. Fruits should be as fresh as possible. 2. Before starting work have on the stove the boiler or other holder in which the steriliz- ing is to be done, a pan of boiling water for use in blanching and a kettle of boiling water for use in filling jars of vegetables; or, if canning fruits, the syrup to be used in filling the jars. Arrango^n this working table aU necessary equipment, including instructions. (Fig. 9.) 3. Test jars and tops. All jars, rubbers and tops should be clean and hot. _ 4. Wash and grade product according to size and ripeness. (Cauliflower should be soaked 1 hour in salted water, to remove in- sects if any are present. Put berries into a colander and wash, by allowing cold water to flow over them, to prevent bruising). 5. Prepare vegetable or fruit. Remove all but an inch of the tops from beets, parsnips and carrots and the strings from green beans. Pare squash, remove seeds and cut in small pieces. Large vegetables should be cut into pieces to make close pack possible. The pits should be removed from cherries, peaches and apricots. 6. Blanch in boiling water or steam as directed. 7. Cold-dip, but do not allow product to stand in cold water at this or any other stage. 8. Pack in hot jars which rest on hot cloths or stand in a pan of hot water. Fill the jars to within K to J^ inch of tops. (In canning berries, to insure a close pack, put a 2 or 3 F f ^fe ^ ^ / ' f aV^/ Jk J V' ,• :| '^. V / w 1 :■! '•■■;;i ' 'liiil' :; 'L!:il Visl ^^ \ / ^x i f '.I l^^L^-l.^ Fig. 21 Fig. 22 Fig. 23 Afterremoval from hot-water %ith_the jars are inverted to test for leakage (Fig. 21) and left inverted until they are cooled. They should be cooled rapidly but protected from draft. Fig. 22 shows wrapping jar in brown paper to exclude light. Fig. 23 shows storage on shelves, li the shelves are exposed to light, do not ceglect wrapping. 10 HOME CANNING MANUAL inch layer of berries on the bottom of the jar and press down gently with a wooden spoon. Continue in this manner with other layers tmtil jar is filled. Fruits cut in half should be arranged with pit surface down). 9. Add salt and boiling water to vegetables to cover them. To fruits add hot symp or water. Fig. 24. To the left is a bail-top 5ar partially sealed end ready for sterilization. The top bail is snapped into place and the lower bail left free. To the right 13 shown the way to complete the seal. The jar ia now ready for storing. 10. Place wet rubber and top on jar. 11. With bail-top jar adjust top bail only, leaving lower bail or snap free. With screw top jar screw the top on lightly, using only the thumb and little finger. (This partial sealing makes it possible for steam generated within the jar to escape, and prevents breakage.) 12. Place the jars on rack in boiler or other sterilizer. If the home-made or commercial hot-water bath outfit is used enough water should be in the boiler to come at least one inch above the tops of the jars, and the water, in boiling out, should never be allowed to drop to the level of these tops. In using the hot-water bath outfit, begin to count steri- lizing time when the water begins to boil- ■Water is at the boiling point when it is jumping or rolUng all over. Water is not boiling when bubbles merely form on the bottom or when they begin to rise to the top. The water must be kept boiling all during the period of sterilization. 13. Consult time-table on page 2 and at the end of the required sterilizing period re- move the jars from the sterilizer. Place them on a wooden rack or on several thicknesses of cloth to prevent breakage. Complete the sealing of jars. With bail-top jars this is done by pushing the snap down (Fig. 24); with screw top jars by screwing cover on tightly. 14. Turn the jars upside down^as a test for leakage and leave them in this 'position till cold. Let them cool rapidly but be sure that CAUTION AGAINST FREEZING From a number of sources it has been learned that the severe weather of last winter caused considerable loss through the freezing of canned goods. To pre- vent similar trouble, care should be taken to store canned vegetables and fruits where they will be protected from freez- ing. If the place of storage is not frost- proof the jars should be moved to a warmer place when the weather becomes severe. no draft reaches them as a draft will cause breakage. (If there is any doubt that a bail-top jar is perfectly sealed a simple test may be made by loosening the top bail and lifting the jar by taking hold of the top with the fingers. (Fig. 26.) The internal suction should hold the top tightly in place when thus lifted. If the top comes oflf put on a new wet rubber and sterilize IS minutes longer for vegetables and 5 minutes longer for fruits.) With screw-top jars try the tops while the jars are cooling, or as soon as they have cooled, and, if loose, tighten them by screwing on more closely. WATER LINE Fig. 2S. Greens should not be blanched ia hot water. They should be blanched in steam. This picture shows 3 simple method of blanching in steam, by placing them i n a colander in a receptacle with tightly fitting cover. There should be not more than an inch or so of water on the bottom of the receptacle and the water should not touch the greens. A Steam Pressure Canner is ezceUent for use in blanching greens. IS. Wash and dry each jar, label and stored If storage place is exposed to light, wrapjeach jar in paper, preferably brown, as light will fade the color of products canned in glass. The boxes in which jars were bought afifords a good storage place. CAN ALL FOOD THAT CAN BE CANNED 11 A WORD OF CAUTION it must not be forgotten that success in canning demands careful attention to every detail. No step should be slighted. Follow one set of instructions closely and do not attempt to combine two, no matter how good both of them may be. To attempt to follow two sets V?ill inevitably cause spoilage. With a vast army of new home canners at work in 19 1 7 some failures were inevitable. These should not discourage home canners for the season of 1918. On the other hand the mistakes of last year should prove useful in preventing similar mistakes this year. The experience of the United States Department of Agriculture during the last five years indicates that 75 per cent of the spoilage was due to the use of poor rubbers, the use of old tops on screw-top jars, and improper sealing resulting from the use of de- fective joints, springs and caps. Another fruitful source of troubleis that people some- times undertake to can stale or wilted vegetables. Careless handling is also sure to cause loss. Absolute cleanliness in every step is essential. In sterilizing care must be exercised to see that the temperature is high enough and maintained for the proper length of time. IN OTHER WORDS DO NOT BLAME THE METHOD FOR FAILURE. FOLLOW DIRECTIONS CAREFULLY AND PREVENT FAILURE. SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES The addition of 1 level teaspoonful of salt to a jar of vegetables is for quart jars. For pint jar use 1/2 teaspoonf Ul. For 2 quart jar use 2 teaspoonfuls. Asparagus Wash, scrape off scales and tough skin. With a string bind together enough for one jar. Blanch tough ends from 5 to 10 min- utes, then turn so that the entire bundle is blanched 5 minutes longer. Cold-dip. Re- move string. Pack, with tip ends up. Add 1 teaspoonful of salt and cover with boiling water. Put on rubber top and adjust top bail or screw top on with thumb and little finger. Sterilize 120 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressuJ^e. Beets Use only small ones. ^ Wash end cut o2 all but an inch ov two of root and leaves. Blanch 5 minutes, cold-dip and scrape off skin and stems. They may be packed in jar sliced or whole. Add 1 teaspoonful of salt and cover with boiling water. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Steri- lize 90 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit Pig. 2(5. A simple test for proper sealing of bail top jars 13 to loosen _ _ the top bail and lift the jar bv tak- Sterilize 60 m'inuterat 5 to 1* s^l s°t2) No^ W°D£e^a^^°^'"' pounds pressure. • • 4"« Cabbage and Brussels Sprouts The method is the same as for cauliflower, except that the vegetables are not soaked in salted water. Blanch 5 to 10 minutes. Sterilize 120 minutes in hot- water bath. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 potmds pressiu'e. Carrots Select small, tender carrots. Leave an inch or two of stems wash, blanch 5 minutes and cold-dip. Then remove skin and stems. Pack whole or in dices, add 1 teaspoonful of salt and cover with boUing water. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize 90 minutes in hot- water bath. Remove, com- plete seal and cool. With Steam Pressixre Outfit sterilize 60 minutes at 5 to 10 pounds pressure. Cauliflower Wash and divide head into small pieces. Soak in salted water 1 hoiu-, which will re- move insects if any are present. Blanch 3 minutes, cold-dip and pack in jar. Add 1 teaspoonful of salt and cover with boiling water. Put on rubber and top 12 HOME CANNING MANUAL and adjust top bail or screw top on with thumb and little finger. Sterilize 60 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterilize 30 minutes at 5 to 10 poimds pressure. Corn Canning corn on the cob, except for exhibi- tion purposes, is a waste of space. For home use remove the husks and silk, blanch tender ears 5 minutes, older ears 10 minutes, cold- dip, and cut from cob. Pack lightly to within }/2 inch of the top of the jar, as com swells during sterilization. Add 1 teaspoon- ful of salt and cover with boiling water, put on rubber and top, adjust top bail ©r screw top on with thumb and little finger. Sterilize 180 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressiu-e Outfit sterilize 90 minutes at 5 to 10 pounds pressure. Greens Wash until no dirt can be felt In the bottom of the pan. Blanch in steam 15_ minutes, (Mineral matter is lost if blanched in water). Cold-dip, cut in small pieces and pack or pack whole. Do not pack too tightly. Add 1 teaspoonful of salt to each jar and cover with boiling water. Put on rubber and top and adjust top baU or screw top on with thumb and little finger. Sterilize 120 minutes in hot-water bath. Remove, com- plete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. Lima Beans Shell. Blanch 5 to 10 minutes. Cold- dip, pack in jar, add 1 teaspoonful of salt and cover with boiling water. Put on rubber and top, and adjust top bail or screw top on with thumb and little finger. Sterilize 180 minutes in hot-water bath. Remove, complete seal and cool. With. Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure., Okra Wash and remove stems. Blanch 5 to 10 minutes, cold-dip and pack in jar. Add 1 teaspoonful of salt and cover with boiling water. Put on rubber and top, adjust top bail or screw top on with thumb and little finger. Sterilize 120 minutes in hot-water bath. Re- move, complete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. Parsnips The method is the same as for carrots. Peas Those which are riot fully grown are best for canning. Shell, blanch 5 to 10 minutes and cold-dip. Pack in jar, add 1 teaspoonful of salt and cover with boiling water. If the jar is packed too full some of the peas will break and give a cloudy appearance to the liquid. Put on rubber and top and adjust top-bailor screw top on with thimib and little finger. Sterilize 180 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. Peppers Wash, stem and remove seeds. Blanch 5 to 10 minutes, cold-dip and pack in jar. Add 1 teaspoonful of salt. Cover with boiling water, put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize 120 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. Pumpkin, Winter Squash Remove seed. Cut the pumpkin or squash into strips. Peel and remove stringy center. Slice into small pieces and boil until thick. Pack in jar and sterilize 120 minutes in hot- water bath. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. Salsify Wash, blanch 5 minutes, cold-dip and scrape oflE skin. It may be packed whole or in slices. Add 1 teaspoonful of salt, and cover with boiling water. Put on top and rubber and adjust top bail or screw top on with thumb and little finger. Sterilize 90 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. String Beans Wash and remove ends and strings and cut into small pieces if desired. Blanch from 5 to 10 minutes, depending on age. Cold-dip, pack immediately^ in jar, add 1 teaspoonful salt and cover with boiUng water. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize 120 minutes in hot-water bath. Remove, complete seal and cool. Wit^ Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. Summer Squash Pare, cut In slices or small pieces and blanch 10 minutes. Cold-dip, pack in jars, add 1 teaspoonful of salt, cover with boiling water, put on rubber and top and adjust top bail or scre-v top on with thirnib and little finger. Sterilize 120 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure. CAN ALL FOOD THAT CAN BE CANNED 13 A WORD AS TO BOTULISM During the canning season of 1917 widespread attention was attracted by the statement that vegetables canned by the Single Period Cold-pack Method had caused cases of poisoning technically known as botulism. It was declared that the bacUlus botiUiniis, which produces botulism, was a menace to all users of vegetables canned by this method. Such statements were obviously circulated by those seeking to discourage American food thrift. Expert research workers of the National War Garden Com- mission and the United States Department of Agriculture agree that there is no danger of botulism from eating vegetables which have been canned by carefully following the directions issued by the Commission or the Department. CARE MUST BE TAKEN, HOWEVER, TO FOLLOW DIRECTIONS EXPLICITLY. Cooking canned veg- etables for 10 minutes at the boiling point,, after opening the jar for use, will remove any possible danger. This applies also to Apricots and Pears. Tomatoes Take medium sized tomatoes. Wash them, blanch until skins are loose, cold-dip and re- move the skins. Pack whole in jar, filling the spaces with tomato pulp made by cooking large and broken tomatoes tmtil done and then straining and adding 1 teaspoonful of salt to each quart of the pulp. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize 22 minutes in hot-water bath. Remove, com- plete seal and cool. With Steam Pressure Outfit sterihze 15 minutes at 5 to 10 pounds pressure. Tomatoes may be cut in pieces, packed close* ly into jars and sterilized 25 minutes in hot- water bath. If this is done do not add any liquid. THE CANNING OF FRUITS For fruits, as well as for vegetables, the Single Period Cold-pack method is best. With some exceptions, as shown in the table on page 2, fruits ^should be blanched before canning. When fruits are intended for table use, syrup should be poured over them to fill the jars. In canning fruits to be used for pie- filling or in cooking, where unsweetened fruits are desirable, boiling water is used in- stead of syrup. When boiling water is thus used the sterilization period in hot-water bath is thirty minutes. SPECIAL INSTRUCTIONS Apples Wash, pare, quarter or slice and drop into ..xaksalt water. Blanch 1)^ minutes, cold-dip, pack into jar and cover with water or thin syrup. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize for 20 minutes in hot-water bath. With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds pressure. SYRUPS In the directions given various grades of syrup are mentioned. These sjrrups are made as follows: Thin — 1 part sugar to 4 parts water. Medium — 1 part sugar to 2 parts water. Thick — 1 part sugar to 1 part water Boil the sugar and water until ^1 the sugar is dissolved. Use thin syrup with sweet fruits. Use medium syrup with sour fruits. Thick syrup is used in candying and preserving. FOR CANNING FRUITS Apples shrink during sterilization and for this reason economy of space is obtained by canning them in the form of sauce instead of in quarters or slices. In canning sauce fill the jars with the hot sauce and sterilize 12 minutes in hot-water bath. Apricots Use only ripe fruit. Blanch 1 to 2 minutes. Wash, cut in half and remove pit. Pack in PROLONG THE SEASON The season for home canning and drying does not end with summer or early autumn. Many things may be canned or dried in October and November. Among these are turnips, spinach, squash, pumpkin, carrots, parsnips, cabbage, celery, beets, late com, kale, chard, salsify, squash and tomatoes. 14 HOME CANNING MANUAL jar and cover with medium syrup. Put on rubber and top and adjust top bail or screw top on with thumb and Httle finger. Sterilize 16 minutes in hot-water bath. Remove, complete seal, cool and store. With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure. Blackberries Wash, pack closely and cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 poimds pressure. Blueberries Cxirrants Loganberries Raspberries The method is the same as for blackberries. Sterilize 16 minutes in hot- water bath. With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 potmds pressure. Cherries Cherries should be pitted before being canned. Pack in jar and cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb' and little finger. Sterilize 16 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit sterihze 10 minutes at 5 to 10 pounds pressure. Pears Peel and drop into salt water to prevent discoloration. Blanch 13^ minutes. Pack in jar, whole or in quarters, and cover with thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 20 minutes in hot-water bath. Remove, complete seal and cool. A slice of lemon may be added to the contents of each jar for flavor. With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds pressure. Peaches Blanch in boiling water long enough to loosen skins. Cold-dip and remove skins. Cut in half and remove stones. Pack in jar and cover with thin syrup. Put oniubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove, com- plete seal and cool. Some peaches do not peel readily even if dipped in boiling water. In such cases omit dipping in boiling water and pare them. With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 potmds pressiure. Plums Wash, pack in jar and cover with medium syrup. ^ Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit steriUze 10 minutes at 5 to 10 pounds pressure. Pineapples Pare, remove eyes, shred or cut into slices or small pieces, blanch 3 to 5 minutes, and pack in jar. Cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 30 minutes in hot-water bath. Re- move, complete seal and cool. ■ With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure. Quinces The method is the same as for apples. They may be canned with apples. Sterilize 20 minutes in hot- water bath. ^ With Steam Pressure Outfit steriUze 8 minutes at 5 to 10 pounds pressure. Rhubarb Wash and cut into short lengths. Cover with boiling water or thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 20 minutes in hot -water bath. Remove, com- plete seal and cool. With Steam Pressure Outfit sterilize 15 minutes at 5 to 10 pounds pressure. Strawberries Wash and pack closely in jar. Cover with medium syrup, put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove, complete seal and cool. With Steam Pressure Outfit steriUze 10 minutes at 5 to 10 pounds pressure. PRINCIPLES OF JELLY MAKING To be satisfactory, jelly must be made from fruit juice containing pectin and acid. Pectin is a substance in the fruit which is soluble in hot water and which, when cooked with sugar and acid, gives, after cooling, the right consistency to jelly. Fruits to be used should be sound, just ripe or sUghtly under-ripe, and gathered but a short time. Wash them, remove stems and cut large fruits into pieces. With juicy fruits add just enough water to prevent burning while cooking. In using fruits which are not juicy cover them with water. Cook slowly until the fruits are soft. Strain .through a bag made of flannel or two thicknesses of cheesecloth or similar material. CAN ALL FOOD THAT CAN BE CANNED 15 TEST FOR PECTIN To determine if the juice contains pectin, boil 1 tablespoonful and cool. To this add 1 tablespoonful of grain alcohol and mix, gently rotating the glass. Al- low the mixture to cool. If a Bolid mass — ^which is pectin — collects, this indicates that in making jelly one part of sugar should be used to one part of juice. If the pectin collects in two or three masses, use ^ to 5^ as much sugar as juice. If it collects in eeveral small particles use J/^ as much sugar as juice. If the presence of pectin is not shown as described it should be supplied by the addition of the juice of slightly under-ripe fruits, such as apples, currants, crab - apples, green grapes, green gooseberries or wild cherries. Measiu-e the juice and sugar. The sugar may be spread on a platter and heated. Do not let it scorch. When the jtiice begins to I boil add the sugar. Boil rapidly. The jelly point is reached when the juice drops as one Fig. 27. Simple device for etraining fruit juices for jelly making. be saved for comparison with the othera.' If the second, third or fourth extraction of juice is found thinner than the first extraction, ' boil it imtil it is as thick as the first; then add the sugar' called for. JELLY MAKING WITHOUT TEST The test for pectin is desirable, but it is not essential. In some states it is inconvenient be- caiise of the difficulty of obtaining grain alcohol. A large percentage of housewives make jelly without this test, and satisfactory results may be obtained without it if care is taken to follow directions and to use the right fruits. For the in- experienced jelly maker the safe rule is to confine jelly-making to the fruits which are ideal for the purpose. These include currants, sour apples, crab-apples, under-ripe grapes, quinces, rasp- berries, black-berries, blue-berries, wild cherries, and green gooseberries. These con- tain pectin and acid in sufficient quantities. In making jelly without the alcohol test. mass from the side of a spoon or when two with the juice of oirrants and under-ripe drops run together and fall as one from the I side of the spoon. Skim the juice, pour into sterilized glasses and cool as quickly as possible. Currant and green grape require 8 to 10 minutes boiling to reach the jelly point while all other juices require from 20 to 30 minutes. When the jelly is cold pour over the surface a layer of hot paraffin. A toothpick run around the edge while the paraffin is still hot will give a better seal. Protect the par- affin with a cover of metal or paper. Three or more extractions of juice may be made from fruit. When the first extraction is weU drained cover the pulp with water and let it simmer 30 minutes. Drain, and test juice for pectin. For the third extraction proceed in the same manner. The juice re- sulting from the second and third extractions may be combined. If the third extraction shows much piectin a fourth extraction may be made. The first pectiif test should grapes use 1 cup of sugar to 1 cup of juice. With raspberries, blackberries, blueberries, sour apples, crab-apples, quinces, wild cherries and green gooseberries use ^ cup of sugar to 1 cup of juice. This applies to the first extraction of juice and to the later extractions when they have been boiled to the consistency of the first extraction. Fruits which contain pectin but lack suffi- cient acid are peach, pear, quince, sweet apple and guava. With these acid may be added by the use of juice of crab apples or ■ under-ripe grapes. Strawberries and cherries have acidity but lack pectin. The pectin may be supplied by the addition of the juice of crab apples or under-ripe grapes. DIRECTIONS FOR JELLY MAKING Wash, remove stems, and with the larger fruits cut into quarters. Put into a saucepan and cover with water. Allow to simmer until 16 HOME CANNING MANUAL the fruit is tendef. Put into a bag to" drain. If desired, test juice for pectin as described. Measure iuice and sugar in proportions in- dicated by the test for pectin or as directed under "Jelly Making without Test." Add the sugar when the juice begins to boil. The. sugar may be heated before being added. When the boiling juice reaches the jelly point as shown on page 15, skim and potu: into sterilized glasses. WINTER JELLY MAKING Fruit juices may be canned and made into jelly as wanted during the winter. Allow 1 cup of sugar to 6 cups of juice. Boil juice and sugar for 5 minutes. Pour into sterilized bottles or jars. Put into hot-water bath, with the water reaching to the neck of the con- tainers. Allow to simmer 20 to 30 minutes. If jars are used half seal them during th simmering. Put absorbent cotton into th. necks of bottles and when the bottles are taken from the bath put in corks, forcing the cotton into the neck. Corks should first be boiled and dried to prevent shrinking. They may also be boiled in paraffin to make them airtight. After corking the bottles apply melted paraffin to the tops with a brush, to make an airtight seal. Each bottle should be labeled and the label should specify the amount of sugar used. In making jelly from these juices during the winter follow the *' Directions for Jelly Making," adding enough sugar to give the amount called for. FRUIT BUTTERS Fruit butters may be made from good sound fruits or the sound portions of fruits which are wormy or have been bruised. Wash, pare and remove seeds if there are any. Cover with water and cook 3 or 4 hours at a low temperature, stirring often, until the mixture is of the consistency of thick apple sauce. Add sugar to taste when the boiling is two- thirds done. Spices may be added to suit the taste when the boiling is completed. If the pulp is coarse it should be put through a wire sieve or colander. Pour the butter into sterilized jar, put on rubber and cover and ad- just top bail. Put into a container having a cover and false bottom. Pour in an inch or so of water and sterilize quart jar or smaller jar 5 minutes after the steam begins to escape. Remove, push snap in place and cool Apple Butter with Cider Four quarts of sweet or sterilized cider should be boiled down to 2 quarts. To this add 4 quarts of apples peeled and cut in small pieces. If the texture of the apples is coarse they should be boiled and put through a strainer before being added to the cider. Boil this mixture vmtll the cider does not separate from the pulp. When two-thirds done add one pomid of sugar. One-half tea- spoonful each of cinnamon, allspice and cloves may be added. Pour into sterilized jars and sterilize 5 minutes in steam. Apple and pear butter may be made by following the directions for apple butter with cider but omitting the cider. Peach Butter Dip peaches in boiling water long enough to loosen the skins. Dip in cold water peel and stone them. Mash and cook them with- out adding any water. Add half as much sugar as pulp and cook until thick. Pour into sterilized jars and sterilize 5 minutes ia steam. Plum butter may be made following the directions for i)each butter. Apple Butter with Grape Juice. To every 4 quarts of strained apple sauce add 1 pint of grape juice, 1 cup of brown sugar and yi teaspoonful of salt. Cook slowly, stirring often, until of the desired thickness. When done stir in 1 teaspoonful of cinnamon, pack in hot jars and sterilize 5 minutes in steam. Dried Peach Butter Soak dried peaches over night. Cook slowly imtil tender. To each 2 pounds of dried peaches add 1 quart of canned peaches and 1% pounds of sugar. If a fine texture is desired, strain pulp through a colander. Cook slowly, stirring often, until thick. Pack in hot jars and sterilize 5- minutes in steam. This Commission Publishes a List of Manufacturers of De7ices and Equipment for Can- ning and Drying. A Copy of This List may be Obtained upon Request. PART n HOME DRYING MANUAL Drying vegetables and fruits for winter use is one of the vital national needs of wartime. As a national need it becomes a patriotic duty. As a patr io tic duty it should be done in every family. Failure to prepare vegetables and fruits for winter use by Drying is one of the worst examples of American extravagance. During the summer nature provides an over-abundance. This year, with the planting of 5,000,000 home food gardens, stimulated by the National War Garden Commission and the United States Department of Agriculture, this abundance will be especially large. The excess supply is not meant to go to waste. The over-abundance of the summer should be made the normal supply of the winter. The indi- vidual family should conduct Drying on a liberal scale. In no other way can there be assurance that America's food supply will meet our own needs. In no other way, surely, can we answer the enormous demands made upon us for furnishing food for our European Allies. IMPORTANCE OF FOOD THRIFT Winter buying of vegetables and fruits is costly. It means that you pay transportation, cold-storage and commission merchants' charges and profits. Summer is the time of lowest prices. Summer, therefore, is the time to buy for winter use. Every potmd of food products grown this year will be needed to combat Food Famine. The loss that can be prevented, the money saving that can be effected and the transportation relief that can be brought about make it essential that every Amer- ican household should make vegetable and fruit Drying a part of its program of Food Thrift. The results can be Fig. i. Carrots gained in no other way. drying. Vegetable and fruit drying have been little practiced for a generation or more. Its revival on a general scale is the pur- pose of this Manual. There is no desire to detract from the importance of canning operations. Drying must not be regarded as taking the place of the preservation of vegetables and fruits in tins and glass jars. It must be viewed as an important adjunct thereto. Drying is import^t and economical in every home, whether on the farm, in the village, in the town, or in the city. For city dwellers it has the special advantage that little storage space is required for the dried fruit. One hundred pounds of some fresh vegetables will reduce to 10 pounds in dry- ing without loss of food value or much of the flavor. This year's need for v^etable and fruit Drjring is given added emphasis by the shortage of tin for the man- ufacture of cans. This con- dition has created an unusual demand for glass jars. For this year, therefore. Drying is of more than normal im- portance. Dried products can be stored in receptacles that could not be used for canning. DRYING IS SIMPLE A strong point in connection with vege- table and fruit Drying is the ease with which it may be done. Practically all vege- tables and fruits may be dried. The process is simple. The cost is slight. In every home the necessary outfit, in its simplest form, is already at hand. Effective Djying may be 17 cut lengthwise for 18 HOME DRYING MANUAL done on plates or dishes placed in the oven, with the oven door partially open. It may be done on the back of the kitchen stove, ■with these same utensils, while the oven is Ijeing used for baking. It may also be done on sheets of paper or lengths of muslin spread in the sun and protected from insects and dust. Pig. 2. One form of preparing potatoes for drying. This is done by the use of the meat chopper shown in Fig. 16. Apparatus for home Drying on a larger scale may be made at home or bought at small cost. Still larger equipment may be bought for community drying operations in which a group of families combine for co- operative work, at a school or other convenient center. This latter is especially recommended as making possible the use of the most im- proved outfits at slight cost to the individual family. See "Community Work," page 3. Fig. 3. Apples peeled and diced for drying. METHODS OF DRYING For home Drying satisfactory results are obtained by any one of three principal methods. These are: 1. Sun Drying. 2. Drying by Artificial Heat. 3. Drjring by Air-blast. (With an electric fan.) These methods may be combined to good advantage. SUN DRYING Sun Drjdng has the double advantage of requiring no expense fo* fuel and of freedom from danger of> overheating. For sun Dry- ing of vegetables and fruits the simplest form is to spread the slices or pieces on sheets of plain paper or lengths of muslin and expose them to the sun. Muslin is to be preferred if there is danger of sticking. Trays may be used instead of paper or muslin. Sun Drying requires bright, hot days and a breeze. Once or twice a day the product should be turned orstirred and the dry pieces taken out. The drying product should be covered with cheese- cloth tacked to a frame for protection from dust and flying insects. If trays are rested on supports placed in pans of water the products will be protected from crawling insects. Care must be taken to provide protection from rain, dew and moths. During rains and just before sunset the products should be taken indoors for the purpose of protection. Fig. 4. Small outdoor drier, easily made at borne. It has glass top, sloping for best exposure to sun. The tray is shown partly projecting, to indicate construc- tion. Protect openings around tray with cheesecloth, as explained on pages 18 and 19. TRAYS FOR SUN DRYING To make a tray cheaply for use in sun- drying, take strips of lumber three-quarters of an inch thick and 2 inches wide for the sides and ends. To form the bottom, laths should be nailed to these strips, with spaces of one-eighth of an inch between laths to permit air circulation. A length of 4 feet, corresponding to the standard lengths of laths, is economical. Instead of the laths galvanized wire screen, with openings of one- eighth or one-quarter of an inch may be used. In using wire, the size of the tray should be regulated by the width of wire screen obtainable. The trays shotild be of uniform size in order that they may be stacked together for convenience in handling. A small home-made Sun Drier, easily constructed (Fig. 4), is made of light strips DRY ALL FOOD THAT CAN BE DRIED 19 of wood, a sheet of glass, a small amount of galvanized wire screen and some cheese- cloth. A convenient size for the glass top is 18 by 24 inches. To hold the glass make a light wooden frame of strips of wood J^ inch thick and 1 inch wide. This frame should have legs of material 1 by IH inches, with a length of 12 inches for the front legs and IS inches for those in the rear. This will cause the top to slope, which aids in circulation of air and gives direct exposure to the rays of the sun. As a tray support, nail a strip of wood to the legs on each of the four sides, about 4 inches below the top framework and sloping parallel with the top. The tray is made of thin strips of wood about 2 inches wide and has a galvanized wire screen bottom. There, will be a space of about 2 inches between the top edges of the tray and the glass top of the Fig. 5. Simple tray for sun drying. It Is made of wire liiesh with light framework and rests on bricks placed in _pan3 of water. This arrangement protects the material from creeping insects. Drier, to allow for circulation. Protect both sides, the bottom and the front end of the Drier with cheesecloth tacked on securely and snugly, to exclude insects and dust with- out interfering with circulation. At the rear end place a cheesecloth curtain tacked at the top but swinging free below, to allow the tray to be moved in and out. Braca the bottom of this curtain with a thin strip of wood, as is done in window shades. This curtain is to be fastened to the legs by buttons when the tray is in place. DRYING BY ARTIFICIAL HEAT Drying by artificial heat is done in the oven or on top of a cookstove or range, in trays suspended over the stove or in a specially coastructed drier built at home or purchased. OVEN DRYING The simplest form of Oven Drj^g fa to place small quantities of foodstuffs on plates In a slow oven. In this way leftovers and other bits of food may be saved for winter use with slight trouble and dried while the top of the stove is being used. This is especially effective for sweet com. A few sweet potatoes, apples or peas, or even a single turnip, may be dried and saved.' To keep the heat from being too great leave the Pig. 6. Commercial drier for use in oven of stove of range, after removaJ of grates from oven. This requires less fuel than is used in cooking. With five trays 11 inches long and 10 inches mde this costs $5. With trays 14 by 16 it costs $6. oven door partially open. For oven use a simple tray may be made of galvanized wire screen of convenient size, with the edges bent up for an inch or two on each side. At each comer this tray should have a leg an inch or two in length, to hold it up from the bottom of the oven and permit cir- culation of air around the product. An oven drier which can be bought at a low price is shown in Pig. 6. Frc. 7. Commercial drier costing $6 to $12, placed on top of cookstove and supp>ortea at ona end by a leg reaching the floor. This drier may be suspended over a lamp. DRYING ON TOP OF OR OVER STOVE OR RANGE An effective Drier for use oveu a stove or range may be made easily at home. Such a Drier is shown in Fig. 10. For the frame use strips of wood J^-inch thick and 2 inches wide. The trays or shelves are made of 20 HOME DRYING MANUAL Fig. 8. Commercial drier for use on top of stove. galvanized wire screen of small mesh tacked to the supports; or separate trays sliding on strips attached to the framework are de- sirable. This Drier may be suspended from the ceiling over the kitchen stove or range or over an oil, gasoline, or gas stove, and it may be used while cooking is being done. If an oil stove is used there must be a tightly fitting tin or galvanized iron bottom to the Drier, to prevent the fumes of the oil from reaching and passing through the material which is to be dried. A bottom of this kind may be easily attached to any Drier, either home made or com- mercial. A frame- work crane as shown in Fig. 10 makes it pos- sible for this Drier to be swiong to one side when not in use. In Fig. 9 is shown another form of Home- made Cookstove Drier, more pretentious than that shown in Fig. 10, but istill easily and cheaply made. A good size for this is; base, 16 by 24 inches; height, 36 inches. The lower part or supporting framework, 6 inches high, is made of galvanized sheet iron, slightly flaring toward the bottom, and with two ventilating holes in each of the four sides. The frame which rests on this base, is made of strips of wood 1 or 1 J^ inches wide. Wooden strips, IJ^ inches wide, and 3 inches apart, serve to brace the sides and furnish supports for the trays. In a Drier of the dimensions given there is room for eight trays. The sides, top and back are of galvanized iron or tin sheets, tacked to the framework, although thin strips of wood may be used instead of the metal. Small hinges and thumblatch are provided for the door. Galvanized sheet iron, with numerous small holes in it, is used for making the bottom of the Drier. To prevent direct heat from coming in con- tact with the product, and also to distribute the heat by radiation, a piece of galvanized sheet iron is placed 2 inches above the bot- tom. This piece is 3 inches shorter and 3 inches narrower than the bottom and rests on two wires fastened to the sides. The trays are made of wooden frames of 1-inch strips, to which is tacked galvanized wire screen. Each tray should be 3 inches shorter than the Drier and enough narrower to allow it to slide easily on the supports in being put in or taken out. In placing the trays in the Drier push the lower one back as far as it will go, leaving a 3-inch space in front. Place the next tray even with the front, leaving the space at the back.^ Alternate all the trays in this way, to facilitate the circulation of the heated air. It is well to have a ventilating opening, 6 by 2 inches, in the top of the Drier to discharge moisture. The trays should be shifted during the drying process, to procure uniformity of drying. One of the simplest forms of home-made Drier is a tray with bottom of galvanized wire screen, suspended over stove or range, as shown in Fig. 14. Commercial Driers Cookstove Driers are in the market in several types. One of these, shown in Fig. 8, has a series of trays in a framework, forming a compartment. This is placed on Fig. 9. Homemade drier to be eet on top of stove or range. It is made of galvanized iron. Described on page 20. top of the stove. A similar drier is shown in Fig. 11. Another, shown in Fig. 7, is a shallow metal box to be filled with water, and so constructed that one end may rest on the back of the stove and the other on a leg reaching to the floor, or it may be suspended over a lamp. DRY ALL FOOD THAT CAN BE DRIED 21 Commercial Driers, having their own fur- naces may be bought at prices ranging from $24 to $120. This type is pictured in Fig. 12. Some of these, in the smaller sizes, may be bought without furnaces, and used on the top of the kitchen stovci as Fig. 8. The cost is from $16 upwards. Am BLAST-ELECTRIC FAN The use of an electric fan is an effective means of Drying. Fig. 13 shows how this household article is used. Sliced vegetables or fruits are placed on trays 1 foot wide and 3 feet long. These trays are stacked and the fan placed close to one end, with the current directed along the trays, length- wise. The number of trays to be used is regulated by the size of the fan. Drying by this process may be done in twenty-four hours or less. With sliced string beans and shredded sweet potatoes a few hours are sufficient, if the air is dry. Pig. 10. Homemade drier suspended from swinging crane over cookstove. Described on pages 19 and 20. SOME OF THE DETAILS OF DRYING As a general rule vegetables or fruits, for Drying, must be cut into slices or shreds, with the skin removed. In using artificial heat be careful to start at a comparatively low temperature and gradnjilly increase. De- tails as to the proper scale of temperatures Fig. 1 1. Another type of commercial drier for use on top of stove. Its cost is $6. for various vegetables and fruits are given in the directions in this Manual and in the time table on page 27. To be able to gauge the heat accurately a thermometer must be used. An oven thermometer may be bought at slight cost. If the thermometer is placed in a glass of salad oil the true temperature of the oven may be ob- tained. In tJie detailed in- struclions on pages 24, 25 and 26, Die temperatures used are Fahrenheit. Tlie time and tempera- tures indicat-cd are for Drying by arti- ficial heat. The actual time required for Drying can- not be given, and the person in charge must exercise judgment on this point. A little experience will make it easy to deter- mine when products are sufficiently dried. When first taken from the Drier vegetables should be rather brittle but not so dry as to snap or crackle, and fruits rather leathery and pliable. One method of determining whether fruit is dry enough is to squeeze a handful, if the fruit separates when the hand is opened, it is dry enough. Another way is to press a single piece; if no moisture comes to the sur- face the piece is sufficiently dry. Berries are dry enough if they stick to the hand but do not crush when squeezed. Raspberries, particularly, should not be dried too hard, as this will keep them from resuming their natural shape when soaked !n water for use, Material will mold if not dried enough. PREPARING FOOD MATERIAL FOR DRYING A sharp kitchen knife will serve every purpose in slicing and cutting vegetables and fruits for Drying, if no other device is at hand. The thickness of the slices should be from an eighth to a quarter of an inch. Whether sliced or cut into strips the pieces should be small so as to dry quickly. They should not, however, be so small as to make them hard to handle or to keep them from . being used to advantage in preparing dishes for the table such as would be prepared from fresh products. 22 HOME DRYING MANUAL Food choppers, kraut slicers or rotary slicers may be used to prepare food for drying. Vegetables and fruits for Drying should bo fresh, young and tender. As a general rule vegetables will dry better if cut into small pieces with the skins removed. Berries are dried whole. Apples, quinces, peaches and pears dry better if cut into rings or quarters. Cleanliness is im- perative. Knives and slicing devices must be carefully cleansed before and after use, A knife that is not bright and clean will discolor the product on which it is used and this Bhould be avoided. BLANCHING AND COLD-DIPPINO Blanching is desirable for successful vege- table Drying. Blanching gives more thorough cleansing, removes objectionable odors and flavors, and softens and loosens the fiber, allowing quicker and more uniform evapora- tion of the moisture, and gives better color. It is done by placing the vegetables in a piece of cheesecloth, a wire basket or other porous container and plunging them into boiling water. The time required for this is short Fig. 12. One type of com- mercial drier with furnace. Fig. 13. Series of trays with ends facing electric fan. for drying by air blast. and varies with different vegetables. For the proper time in each case consult the direc- tions given for Drying on pages 24, 25 and 26 and the time table on page 27. Blanching should be followed by the cold-dip, which means plunging the vegetables into cold water for an instant after removing from the boil- ing water. Cold-dipping hardens the pulp and sets the coloring matters After blanching and dipping, the surface moisture may be removed by placing the vegetables between two towels. DANGER PROM INSECTS In addition to exercising great care to protect vegetables and fruits from insects during the Drying process, precautions should be taken with the finished product to prevent the hatching of eggs that may have been deposited. One measure that is useful is to subject the dried -material to a heat of 160' F. for from 5 to 10 minutes before storing it away. By the application of this heat the eggs will be killed. Be careful not to apply heat long enough to damage the product. Fig. 14. Simple drier made at home. Thia ia merely a tray hung over cookstove. CONDITION BEFORE STORING It is important to "condition" Dried Pro- ducts before storing them for the winter. This means that they should be placed in boxes and poured from one box to another once a day for three or four days to mix thoroughly. If any part of the material is then found to be too moist, return to Drier for a short Drying, PRACTICALLY ALL DRIED PRODUCTS SHOULD BE CON- DITIONED. STORAGE FOR DRIED PRODUCTS Of importance equal to proper Ehying is the proper packing and storage of the finished product. With the scarcity of tins and the high prices of glass jars it is recommended that other containers be used. Those easily available are baking powder cans and similar DRY ALL FOOD THAT CAN BE DRIED 23 covered tins; paste- board boxes having tight - fitting covers, strong paper bags, and patented paraffin paper boxes, which may be bought in quantities at comparatively low cost. A parafiin container of the type used by ojrster dealers for the delivery of oysters will be found inexpensive and easily handled. If using this, or a baking powder can or similar container, after filling adjust the cover close- ly. The cover should then be sealed. To do Fig. 15. Preparing dried products for storinR. Various types of containers are here shown, together with melted paraffin and brush for sealing. this paste a strip of paper around the top of the can, covering the joint between can and cover, for the purpose of excluding air. Paste- board boxes should also be sealed in this way. Paraffin containers should be sealed by apply- ing melted paraffin with a brush to the joint. If a paper bag is used, the top should be twisted, doubled over and tied with a string. Moisture may be kept out of paper bags by coating them, using a brush dipped into melted paraffin. Another good precaution fa to store bags within an ordinary lard pail or can or other tin vessel having a closely fitting cover. Pia 16. Meat chopper used for] preparing vegetables. The products should be stored in a cool, dry place, well ventilated and protected from _ rats, mice and insects. In sections where the air is very moist, moisture-proof containers must be used. It is good prac- tice to use small containers so that it may not be necessary to leave the contents ex- posed long after opening and before using. For -convefnience label alf packages. WINTER USE OF DRIED PRODUCTS In preparing dried vegetables and fruits for use the first process is to restore the water which h^ been dried out of them. All dried foods require long soakmg. After soaking the dried products will have a better flavor if cooked in a covered utensil at a low temperature for a long time. Dried products should be prepared and served as fresh prod- ucts are prepared and served. They should be cooked in the water in which they have been soaked, as this utilizes all of the mineral salts, which would otherwise be wasted. There can be no definite rule for the amount of water required for soaking dried products Vfhen they are to be used, as the quantity of water evaporated in the dr^-ing process varies with different vegetables and fruits. As a general rule from 3 to 4 cups of water will be required for 1 cup of dried material. In preparing for use, peas, beans, spinach and like vegetables should be boiled in water to which there has been added soda in the proportion of }4 teaspoonful of soda to" 1 quart of water. This improves the color of the product. In preparing to serve dried vegetables season them carefully. For this purpose celery, mustard, onion, cheese and nutmeg give desirable flavoring, according to taste. Prom 3 to 4 quarts of vegetable soup may be made from 4 oz. of dried soup vegetables. 24 HOME DRYING MANUAL DIRECTIONS FOR VEGETABLE DRYING Asparagus The edible portion shotild be blanched from 3 to 5 minutes, cold dipped,^ the stalks slit lengthwise into two strips if of small or medium size or into four strips if of large size. Drjong time, 4 to 8 hours. Start at tempera- ture of 110° F. and raise gradually to 140°. The hard ends of the stalk, which are not edible, should be dried for soup stock. Blanch 10 minutes, cold dip, slice into 2 to 6 pieces, according to size, and dry as described above. Brussels Sprouts The drying process is the same as with cauli- flower, with the addition of a pinch of soda to the blanching water. Beets Boil "whole until more than three-fourths cooked, without removing skin. After dip- , ping in cold water," peel and cut into yitoH inch slices. Drying time, two and one-half to three hours. Start at temperature of 110° F. and raise gradually to 150°. Beet Tops and Swiss Chard Select tops of young beets or Swiss chard suitable for greens. Wash carefully, cut leaf -stalk _and blad? into pieces J4 of an inch long, spread on screens and dry. Cabbage Take heads that are well devel- oped. Remove all loose outside leaves. Shred or cut into strips a few inches long.^ Cut the core crosswise several times, and shred it for drying with the rest of the cabbage. Blanch lOminutes, cold- dip, drain, remove surface mois- ture. Drying time, 3 hours. Start at tem^ peratureof 110° F. and raise gradually to 145°, Carrots and Parsnips Clean thoroughly and remove outer skin, preferably with a stifif bristle brush; or the skin may be removed by paring or scraping. Slice into thickness of >B of an inch. Blanch 6 minutes, cold dip and remove surface moisture. Drying time, 23^ to 3 hours. Start at temperature of 110° F. and raise gradually to 150°. Kohl-rabi, Celeriac and Salsify are dried in the same way as Carrots and Parsnips. Cauliflower After cleaning, divide into small pieces. Blanch six minutes and cold dip. Drying time, three to three and one-half hours. Start at temperature of 110° F. and raise to 145°._ Although turning dark while drying. Cauliflower wiU regain part of original color in soaking and cooking. Dried Cauliflower is specially good for soups and omelets. Celery After washing carefully cut into 1-inch pieces, blanch three minutes, cold-dip and remove surface moisture. Dry slowly. Dry- ing time, three to four hours. Start at tem- perature of 110° F. and raise to 140°. Garden Peas Garden peas with non-edible pod are taken when of size suita- ble for table use. Blanch 3 to 5 minutes, cold-dip, remove surface moisture and spread in single lay- ers on trays. Drying time, 3 to 3K hours. Start at temperature of 110° F., raising slowly, in about 1 or 114 hours, to 145 , and then continue 1 and IJi to 2 hours at 145°. For use in soups or puree, shell matture peas, pass them "through a meat grinder, spread the pulp on trays and dry. With young and tender sugar peas use the pod also. After wash- ing, cut into 3 ceUar or other cool place three to five weeks may be required. Skim off the film which forms when fermentation starts and repeat this daily if necessary to keep this film from becoming scum. When gas bubbles cease to arise, if container is 'tapped, the fermentation is complete. If there is scum it should be re- moved. As a final step pour melted paraffin over the brine un- til it forms a layer from }4, to )^ inch thick to pre- fermenting vegetables. ^^^^ ^^^ j^^., mation of the scum which occurs if the weather is warm or the storage place is not well cooled. This is not necessary unless the kraut is to be kept a long time. The kraut may be used as soon as the bubbles cease to rise. If scum forms and remains the kraut will spoil. Remove scum, wash cloth cover and weights, pour off old brine and add new. To avoid this extra trouble it is wise to can the kraut as soon as bubbles cease to rise and fermentation is complete. (To can, fill jarS", adjust rubbers and partly seal. Steril- ize 120 minutes in Hot-water Bath or 60 minutes in Steam Pressure Outfit at 5 to 10 pounds pressure.) SALTING WITHOUT FERMENTATION Preserving cabbage, string beans and greens for winter use by salting is a method which has long been used. To do this the vegetables should be washed, drained and weighed. The amount of salt needed will be one-fourth of the weight of the vegetables. Kegs or crocks make satisfactory containers. Put a layer of vegetables about an inch thick on the bottom of the container. Cover this with sait. Continue making alternate layers of vegetables and salt until the container is almost filled. The salt should be evenly distributed so that it will not be necessary to DRY ALL FOOD THAT CAN BE DRIED 29 use more salt than the quantity required in proportion to the vegetables used. Cover the surface with a cloth and a board or glazed 'ate. Place a weight on these and set aside a cool place. . If sufficient liquor to cover ihe vegetables has not been extracted by the next day, pour in enough strong brine (1 pound of salt to 2 quarts of water) to cover surface around the cover. The top layer of vegetables should be kept under the brine to prevent molding. There wiU be some bub- bling at first. As soon as this stops set the container where it will not be dis- turbed until ready for use. Seal by pouring very hot paraffin on the surface. THE USE OF BRINE This method is vised for cuciombers, string beans, green tomatoes, beets, corn and peas, as these vegetables do not contain enough water for a good brine using only salt. Wash and put in a crock or other container within 3 or 4 inches of the top. Pour over them a brine made by adding to every 4 quarts of water used ^2 pint of vinegar and ^ cup salt. The amount of brine needed will be about J^ the voliune of the material to be fermented. "When fermentation is complete the container should be sealed as with sauerkraut. To Ferment Cucumbers Unless the cucumbers are from your own garden wash them carefully to insure cleanli- ness after indiscriminate handling. Pack them in a keg, barrel or crock, leaving space at the top for the cover. Cover them with a brine made by adding to every 4 quarts of water used J^ pint of vinegar and ^ cup of salt. The amount of brine needed will be one-half of the volume of the material to be fermented. Place a wooden cover or glazed plate on top of the contents and press it down by weighting it with a stone or other weight, to keep the cucumbers under the brine. Fer- mentation will require from 8 to 10 days in warm weather and from 2 to 4 weeks in cool weather. It is complete when Dubblcs cease to rise when the container is lightly tapped or Fig. 22. Arrangement of cover on crock con- taining fermented products. Note the use of paraffin, board andT cloth. changes of water. jarred. When this stage is reached remove any scum which may have collected, pour hot paraffin over the cover and around the weight and store in a cool place. Green Tomatoes The process for green tomatoes is the same as that for cucumbers. Beets and String Beans Remove the strings from beans. Beets should be washed thoroughly and packed whole. Spices may be used, as with cuctun- ■bers, but these may be omitted if the vegetables are to be freshened by soak- ing, when they are to be used. The method is the same as with cuctmibers. PREPARING FOR USE To prepare these vege- tables for use the brine should be drained off and the vegetables soaked in clear cold water for several hours with one or two They may then be cooked as fresh vegetables, with at least one change of water while cooking. With salted vegetables it may be neces- sary to change the water once or twice while boiling. This is a matter of taste. Fer- mented vegetables should be rinsed in fresh water after removing from the container. To retain the acid flavor do not soak in water before cooking. If cooked without soaking, fermented dandelions, spinach, kale and other greens win have flavor similar to that of the greens in their fresh state. Fermented com should be soaked several hours, with three or four changes of water. Diuing the cooking also there should be one change of water. The com may then be used in chowder, pudding, omelet, fritters or waffles. Salted string beans should be soaked to remove the salt and then prepared and served as fresh beans are prepared and served. Fermented string beans may be cooked without soaking and served as the fresh beans are served. Young and tender string beans may be eaten raw. 30 HOME DRYING MANUAL PICKLING VEGETABLES pickling is an important branch of home preparedness fo'* the winter months.' Pickles have little food vaiu'.e- but they give a flavor to a meal which is liiced by many. They should not be given tc children. In pickling, vegetables are usually soaked over night in a brine made of 1 cup of salt and 1 quart of water. This brine removes the water of the vegetable and so prevents weakening of the vinegar. In the morning the brine is drained off. Alum should not be used to make the vegetables crisp as it is harmful to the human body. A firm product is obtained if the vegetables are not cooked too long or at too high a temperatvu"e. Spices, unless confined in a bag, give a dark color to the pickles. Enameled, agate or porcelain-lined kettles should be used when cooking mixtures con- taining vinegar. Pickles put in crocks should be well covered with vinegar to prevent molding. Instructions for some of the most com- monly used methods are given herewith. Catsup 2 quarts ripe tomatoes, boil and strain. Add 2 tablespoonfuls of salt. 2 cups of vinegar. Yi fup of sugar. 1 teaspoonful of cayenne pepper. Boil xontil thick. Pour into hot sterilized bottles. Put the corks in tightly and apply hot paraffin to the tops with a brush to make an airtight seal. Chili Sauce 2 dozen ripe tomatoes. 6 peppers (3 to be hot). 3 onions. Ji cup of sugar. 2 tablespoonfuls of salt. 1 teaspoonful each of cloves, nutmeg and allspice. 1 quart of vinegar. Simmer 1 hour. Pour into sterilized jars or bottles and seal while hot. Chow Chow 3 pints cucumbers. (1 pint to be small ones'). 1 cauliflower soaked in salted water for one hour. • 2 green peppers. 1 quart onions. Chop the above in small pieces. Sprinkle 1 cup of salt over them and let stand all night. Drain well in the morning. The sauce for Chow Chow is made as follows: 2 quarts vinegar. Ji pound of mustard. 1 tablespoonful of turmeric. 5^ cup of sugar. >j cup of flour. Make a paste of the mustard, turmeric, sugar, flour and a little vinegar. Stir this into the warm vinegar and boil until thi/-' Then add the vegetables and simmer * }/2 hour. Stir to prevent burning. Put : cans while hot. Cold Tomato ReUsh 8 quarts firm, ripe tomatoes; scald, cold-dip and th«n chop in small pieces. To the chopped tomato add: 2 cups chopped onion. 2 cups chopped celery. 2 cups sugar. 1 cup white mustard seed. J^ cup salt. 4 chopped peppers. 1 teaspoonful ground mace. 1 teaspoonful black pepper. 4 teaspoonfuls cinnamon. 3 pints vinegar. Mix all together and pack in sterilized jars. Com Relish 1 small cabbage. 1 large onion. 6 ears of com. 2 tablespoonfuls of salt. 2 tablespoonfuls of flour. 1J4 cups of brown sugar. 2 hot peppers. 1 pint of vinegar. IJ^ tablespoonfuls of mustards Steam corn 30 minutes. Cut from the cob and add to the chopped cabbage, onion and peppers. Mix the flour, sugar, mustard and salt — add the vinegar. Add mixture to the vegetables and simmer 30 minutes. Pour into sterilized jars or bottles and seal while hot. Cucumber Pickles Soak in brine made of 1 cup of salt to 2 quarts of water for a day and night. Remove from brine, rinse in cold water and drain. Cover with vinegar, add 1 tablespoonful brown sugar, some stick cinnamon, and cloves to every quart of vinegar used; bring to a boil and pack in jars. For sweet pickles use 1 cup of sugar to 1 quart of vinegar. Green Tomato Pickle Take 4 quarts of green tomatoes, 4 small onions and 4 green peppers. Slice the tomatoes and onions thin. Sprinkle over them y^ cup of salt and leave overnight in crock or enameled vessel. The next morning drain off the brine. Into a separate vessel put 1 quart of vinegar, 1 level tablespoonful each of black pepper, mustard seed, celery seed, cloves, allspice and cinnamon and 54 cup of sugar. Bring to a boil and then add the prepared tomatoes, onions and peppers. Let simmer for 20 minutes. Fill jars and seal while hot. Green Tomato Pickle Wash and slice tomatoes. Soak in a brine of yi cup of salt to 1 quart of water over- night. Drain well. Put in a crock and cover DRY ALL FOOD THAT CAN BE DRIED 31 with vinegar to which has been added stick cinnamon and 1 cup of sugar for every quart of vinegar used. Once a day for a week pour off vinegar, heat to boiling and pour ^ver tomatoes again. Cover top of crock 'ith a cloth and put on cover. This cloth juU be frequently washed. Mustard Pickles 2 quarts of green tomatoes. 1 cauliflower. 2 quarts of green peppers. 2 quarts of onions. Wash, cut in small pieces and cover with 1 quart of water and ^i cup of salt. Let stand 1 hour, bring to the boiling point and drain. Mix J^ pound mustard, 1 cup of flour, 3 cups of sugar, and vinegar to make a thin paste. Add this paste to 2 quarts of vinegar and cook until thick, stir constantly to prevent burning. Add vegetables, boil 15 minutes and seal in jars. Piccalilli 4 quarts o( green tomatoes. 1 quart of onions. 1 hot red pepper. ^i pound of sugar. )-i cup of salt. IH ounce each of mustard seed, cloves and allspice. 2 cups of vinegar. Simmer 1 hour. Put into a covered crock Pickled Onions Peel, wash and put in brine using 2 cups of salt to 2 quarts water. Let stand 2 days, pour off brine. Cover with fresh brine and let stand 2 days longer. Remove from brine wash and pack in jars, cover with hot vinegar to which whole cloves, cinnamon and allspice have been added. Spiced Crab Apples Wash, stick 3 or 4 whole cloves in each apple and cover with vinegar to which have been added stick cinnamon and 1 cup sugar for every quart of vinegar used. Cook slowly at a low temperature until apples are heated through. These may be put in jars or stone crocks. Sweet Pickled Peaches Wipe and stick 3 or 4 whole cloves in each peach. Put in jars or crock and cover with hot vinegar allowing 2 cups of sugar to each quart of vinegar used. Every morning for a week pour off the vinegar, heat to boiling and pour over peaches again. On the last day seal jars or cover crock well. Table Relish Chop: 4 quarts of cabbage. 2 quarts of tomatoes, 1 quart to be green. 6 large onions. 2 hot peppers. Add: 2 ounces of white mustard seed, ' 1 ounce of celery seed. Ji cup of salt. 2 pounds of sugar. 2 quarts of vinegar. Simmer 1 hour. Pour into sterilized jars or bottles and seal while hot. This manual was prepared by the Commission's experts and is based on their own research and experience, supplemented by information procured from the United States Department of Agriculture, from Agricultural Colleges and Experiment Stations and from other sources. TABLE OF CONTENTS / CANNING Page. Advantages of Cold-pack Method 5 Blanching and cold dipping 7 Lotulism 13 Cautions 10, 11 Cold-pack Method in the South 3 Community canning 3 Containers ' 6 Equipment for Cold-pack Method 6 Essentials for canning 8 Fruit canning, directions 13 Grading vegetables and fruits 7 Methods of Canning i Steps in Cold-pack Method 9 Tests for jars and rubbers 7 Time table for blanching and sterilizing.... 2 Vegetable canning, directions 11 DRYING Artificial heat 19 Blanching and cold dipping 23 Commercial driers Community drying ^ 18 Conditioning dried products 22 Details of drying 21 DRYING (Continued) Paijc. Electric fan 21 Fire prevention 24 Fruit drying, directions 26 Homemade driers, artificial beat 20 Homemade driers, sun 19 Insects, protection from 22 Methods of drying 18 On top of or over stove or range 19 Oven drying 19 Preparing food material for drying 21 Simplicity of drying 17 Storage of dried products 22 Sun drying 18 Time table for drying 27 Trays for sun drying 18 Vegetable drying directions 24 Winter use of dried products 23 FERMENTATION AND SAI^TING 28 FRUIT BUTTERS 16 JELLY MAKING 1* PICKLING 30 SAUERKRAUT .... 28 ^RARY OF CONGRESS ' After J.N. Darling, in New York Tribune. NATIONAL WAR GARDEN COMMISSION AflUiated with the Conservation Department of the American Forestry Association THE MARYLAND BUILDING WASHINGTON, D. C. Charles Lathrop Pack, President. Luther Burbank, Calif. Dr. Charles W. Eliot, Mass Dr. Irving Fisher, Conn. Fred H. Goff, Ohio. John Hays Hammond, Mass. Fairfax Harrison, Va. Hon. Myron T. Herrick, Ohio. P, P. Claxton, U. S. Percival S. Ridsdale, Secretary. Dr. John Grier Hibben, N. J. Emerson McMillin, N. Y. Charles Lathrop Pack, N. J. A. W. Shaw, 111. Mrs. John Dickinson Sherman, IlL Capt. J. B. White, Mo. Hon. James, Wilson, Iowa. Commissioner of Education, Additional copies of this Manual may be obtained upon request. We also issue a Manual on War Vegetable Gardening with directions for Home Storage of Vegetables. Copies may be obtained upon request. For single copies of these Manuals no charge is made. Organizations may obtain small tjuantities without charge and larger quantities at nominal charge. A list of manufacturers of Canning and Drying devices and equipment may be obtained upon request. r'niMAWaMnn D< LiBRftRY OF CONGRESS llii 014 422 548 flf