LIBRARY OF CONGPFqc 
 
 mi 
 
 014 422 319 6 * 
 
TX 601 
 .N2 
 1919 
 Copy l 
 
 tory Edition 1919 
 
 HOME 
 
 CANNING &DEYING 
 
 of Vegetables & Fruits 
 
 Published, by 
 
 National War Garden Commission 
 
 Washington, D.C. 
 
 Copyright I9IQ by NATIONAL WAR GARDEN COMMISSION 
 
 THE KAISER IS CANNED CAN FOOD 
 
WAR DEPARTMENT 
 
 WASHINGTON 
 
 June 7, 1918. 
 NATIONAL WAR GARDEN COMMISSION, 
 Washington, D. C. 
 
 Dear Sirs: 
 
 i The War Department finds much satisfaction in the creation of War Gardens 
 at Various army camps by the Conservation and Reclamation Division of the 
 Quartermaster General's office. Food production at these camps has been the 
 subject of some concern with the department. The large areas of tillable land 
 within many of the military reservations have been regarded as offering potential 
 food production on a large scale, and I feel that the army is to be congratulated 
 that the utilization of this space has now taken concrete form. 
 
 Camp War Gardens will serve more than one useful purpose. The pro- 
 duction of food at the mess door is of great importance in that it not only lessens 
 the army's demand on the usual sources of supply but eliminates transportation 
 as well. 
 
 To the National War Garden Commission I extend the thanks of the Depart- 
 ment for its quick response to the appeal of the Quartermaster General's office 
 for co-operation. Not confining itself to mere compliance with the letter of the 
 request, the Commission entered fully into its spirit. At a time when funds 
 were not available through Government channels the Commission voluntarily 
 provided seed, fertilizers and equipment which made possible the establishment 
 of a War Garden of 300 acres or more at Camp Dix. • For this generous contri- 
 bution and for swift action to overcome the handicap of a late start I take pleasure 
 in making this acknowledgment and in expressing the hope that the Camp Dix 
 War Garden of the National War Garden Commission will prove an unqualified 
 success. 
 
 Cordially yours, 
 
 (Signed) NEWTON D. BAKER, 
 
 Secretary of War. 
 
 UNITED STATES FOOD ADMINISTRATION 
 
 Baltimore, Maryland. 
 September 14, 1918. 
 NATIONAL WAR GARDEN COMMISSION, 
 • Maryland Building, 
 
 Washington, D. C. 
 Gentlemen: 
 
 We wish to express to you our appreciation of your helpfulness in our war 
 garden, canning and drying work in Maryland during the season of 1918. Your 
 book on canning and drying has been of great value, while the canning outfits 
 which you so kindly gave us made it possible for us to establish canning centers 
 throughout the State, with results of far-reaching importance which could not have 
 been otherwise accomplished. We are equally appreciative of your prompt and 
 willing response to our request for the services of one of your trained investigators 
 to assist in our war garden work. Your spirit of prompt and willing service is 
 cordially appreciated. 
 
 Yours truly, 
 
 (Signed) EDWIN G. BAETJER, 
 
 Federal Food Administrator for Maryland. 
 
 DEC 30 ISIS ©CLA5I1324 
 
BACK UP THE CANNON 
 BY USE OF THE CANNER 
 
 By CHARLES LATHROP PACK, President 
 
 National War Garden Commission 
 
 w 
 
 'E stand with our backs to the 
 wall." That call to the civ- 
 ilized world, made by Gen- 
 eral Haig in the spring of 191 8, has 
 brought and still must bring answer 
 from the women. Only by their co- 
 operation has it been possible for that 
 call to be answered, for no nation can 
 do a great work unless the women of 
 that nation put their influence into 
 the job. 
 
 We were forced into a war which 
 was something more than a war to 
 decide policies or mark boundaries — 
 a war involving the most sacred 
 questions with which men and 
 women have to deal— the sanctity of 
 womanhood, the sacredness of child- 
 hood and the right to live in free- 
 dom. We could not yield these rights 
 while we had the strength to defend 
 them. 
 
 In the emergency created by this 
 war the question of food goes hand 
 in hand with thrift. Our position 
 has been no less closely involved in 
 the conflict than that of Europe. In 
 proof of this let me call attention 
 to the plan the enemy had for us. I 
 quote from a book called "War," by 
 Klaus Wagner, published in 191 6 in 
 Berlin. On page 165 the author says: 
 
 "Not only North America, but the 
 whole of America must become a bul- 
 wark of German Kitltur, perhaps the 
 strongest fortress of the Germanic 
 races. That is every one's hope who 
 frees himself from his own local Eu- 
 ropean pride and who places race 
 feeling above his love for home." 
 
 Mark that well — his race feeling 
 above his love for home; and then let 
 me quote one of the thousands of let- 
 ters received by the National War 
 
 Garden Commission. Here it is, from 
 a boy: 
 
 " I have decided to help win the 
 war by having a war garden, and I 
 have just read your notice that any 
 one can have a free garden book. 
 Please send it to me. My father 
 joined the army in 1915 and was 
 killed in 1916. — Harvey Cameron, 
 New Glasgow, Nova Scotia." 
 
 That boy is typical of the boys and 
 men of many nations who have been 
 fighting against the common enemy. 
 If they could look the job in the face 
 that way, what can we do? Our boys 
 have been giving their lives toward 
 the achievement of victory. Every 
 mile of reclaimed territory in devas- 
 tated France and Belgium adds hun- 
 dreds of hungry mouths to be fed. 
 With France and Belgium liberated 
 many more people have become de- 
 pendent on this country's food sup- 
 ply. In victory we must feed not 
 only more millions abroad but also 
 care for our own people at home and 
 our soldiers until they return. Peace 
 cannot mean an increase of the 
 world's grain supply for another year 
 at least, and it will take several years 
 of bountiful crops to refill the empty 
 bins and granaries of the world. 
 
 Victory, therefore, must necessarily 
 bring a large increase in our obliga- 
 tion. We must not only produce 
 food as close to the kitchen door as 
 possible, but we must save a vast vol- 
 ume of this food for winter use. To 
 save it we must can it, dry it, or other- 
 wise prepare to have it in readiness 
 for the months of non-production. 
 Canning and drying, therefore, are as 
 imperative to-day as if the war were 
 just beginning. 
 
TIME-TABLE FOR BLANCHING AND STERILIZING 
 
 The following time-table shows blanching time for various vegetables and fruits, and 
 also sterilizing time in the hot-water bath outfit, and in equipment for sterilization by the 
 water-seal method, the steam-pressure method and the aluminum steam-cooker method: 
 
 Vegetables 
 
 Blanching 
 
 Sterilizing 
 
 Hot-water 
 
 Water seal 
 
 Steam pressure in lbs. 
 
 5 to 10 
 
 10 to 15 
 
 Asparagus 
 
 Beets 
 
 Brussels sprouts 
 
 Cabbage 
 
 Cauliflower 
 
 Carrots 
 
 Corn 
 
 Greens 
 
 Lima beans 
 
 Okra 
 
 Parsnips 
 
 Peppers, sweet or hot . 
 Peppers, pimentos. . . . 
 
 Peas 
 
 Pumpkin 
 
 Salsify 
 
 Sour-crout 
 
 String beans 
 
 Squash 
 
 Tomatoes 
 
 Minutes 
 10 to 15 
 
 5 
 
 5 to 10 
 
 5 to 10 
 
 3 
 
 5 
 
 5 to 10 
 15 
 
 5 to 10 
 
 5 to 10 
 
 5 
 
 5 to 10 
 
 Roast 
 
 5 to 10 
 See directions 
 
 5 
 
 Fruits 
 
 Apples 
 
 Apricots 
 
 Blackberries 
 
 Blueberries 
 
 Dewberries 
 
 Cherries, sweet 
 
 Cherries, sour 
 
 Currants 
 
 Fruit juices 
 
 Gooseberries 
 
 Oranges 
 
 Pears 
 
 Peaches 
 
 Plums 
 
 Pineapples 
 
 Quinces 
 
 Raspberries 
 
 Rhubarb 
 
 Strawberries 
 
 Fruits without sugar. 
 
 5 to 10 
 
 Sec directions 
 
 To loosen skins 
 
 IK 
 
 1 to 2 
 none 
 none 
 none 
 none 
 none 
 none 
 See directions 
 1 to 2 
 1 to 2 
 IK 
 To loosen skins 
 none 
 3 to 5 
 IK 
 none 
 
 none 
 
 Minutes 
 120 
 
 90 
 120 
 120 
 
 00 
 
 90 
 180 
 120 
 180 
 120 
 
 90 
 120 
 
 35 
 180 
 120 
 
 91) 
 120 
 120 
 120 
 
 n 
 
 20 
 16 
 16 
 16 
 16 
 16 
 16 
 16 
 
 16 
 12 
 20 
 16 
 16 
 30 
 20 
 16 
 20 
 16 
 30 
 
 Minutes 
 00 
 SO 
 
 90 
 
 90 
 
 40 
 
 80 
 120 
 
 90 
 120 
 
 90 
 
 80 
 
 90 
 
 25 
 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 
 20 
 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 
 15 
 40 
 40 
 40 
 40 
 40 
 40 
 10 
 
 by 
 
 The time given in this table is for quart jars. Add 30 minutes for 2-quart jars and deduct 5 
 minutes for pint jars. 
 
 The time given is for fresh, sound and firm vegetables. Increase the time of sterilization 
 adding one-fifth for vegetables which have been gathered over 24 hours. 
 
 The time given is for altitudes up to 1000 feet above sea level. For higher altitudes increase the 
 time in hot-water bath 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 1500 feet above sea level, the time should be made 132 minutes. 
 
 Neither home-made nor commercial hot-water bath outfits are entirely satisfactory, however, for 
 canning at very high altitudes, as the temperature of water in them does not reach 212 degrees F. In 
 such localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures. 
 
PART I 
 
 HOME CANNING MANUAL 
 
 To save vegetables and fruits by canning this year is a patriotic duty. War 
 has made the need for Food Conservation more imperative than at any time 
 in history. America is responsible for the food supply of Europe. 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 lias 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 
 foodstuffs that would 
 otherwise be wasted 
 through excess of sup- 
 ply over immediate 
 consumption. It elimi- 
 nates 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 useful. By the use of 
 this method canning may be done in the 
 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 
 
 COLD -PACK IN 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 inquiry and re- 
 search have shown that in most cases the 
 trouble arose from lack of care in follow- 
 ing instructions or the use of poor rub- 
 bers, and was not to be blamed on the 
 method itself. With proper care and per- 
 fect cleanliness the results in the South 
 are as good as elsewhere. 
 
 equipment at small individual outlay and 
 induces Food Conservation on a large scale. 
 Community canning by school children, under 
 the direction of competent teachers, is espe- 
 cially valuable. 
 
 This Manual presents all necessary in- 
 structions for canning vegetables and fruits, 
 in a manner which may be so readily under- 
 stood 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 sev- 
 eral families to club 
 together for the work. 
 The work may be car- 
 ried on at a school house, in a vacant store- 
 room, at the home of one of the members or 
 at some other convenient and central loca- 
 tion where heat and water can be made avail- 
 able. By joining in the purchase of equip- 
 ment each participant will be in position 
 to save money as against individual pur- 
 chases and at the same time have the ad- 
 vantage of larger and more complete equip- 
 ment. The cost is slight when thus divided 
 and the benefits very great to all concerned. 
 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 
 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, 
 
HOME CANNING MANUAL 
 
 have each member contribute his or her 
 proportion, determined by the amount of 
 canning or drying he or she proposes to do. 
 
 The equipment should be bought as early 
 as possible to prevent disappointment in 
 
 „ 
 
 
 • i 
 
 /?i 
 
 /a \ 
 
 
 
 
 
 
 
 
 
 
 if 
 
 <r 
 
 d" 
 
 
 Fig. 1. Home-made rack for wash-boiler. 
 
 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- 
 tion of information concerning the enterprise. 
 This serves as an incentive to others. 
 
 The National War Garden Commission 
 will send upon application its pamphlet on 
 Community and Neighborhood Canning and 
 Drying, giving details as to organization. 
 
 STERILIZATION OF FOOD 
 
 The scientist has proved that food decay is 
 caused by microorganisms, classed as bacteria, 
 yeasts and molds. Success in canning neces- 
 
 MgttittyjtjKflmwj? " "^ 
 
 Fig. 2. Wash-boiler with rack for jars. 
 
 sitates the destruction of these organisms. 
 A temperature of 160° to 190° F. will kill 
 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. 
 
 The method 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: 
 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, 
 the contents covered with boiling water or 
 syrup, and the jars partially sealed and 
 sterilized in boiling water or by steam pres- 
 sure. The jars are then sealed tight, tested 
 for leaks and stored. Full details are given 
 on page 7 and the pages following. 
 
 Fig. 3. A type of commercial canner for hot-water 
 bath, using wood, coal, charcoal, chips, cobs, or brush. 
 
 2. Fractional or I ntenr.it tent Sterilization 
 Method: Vegetables are half sealed in jars 
 and sterilized for 1 hour or more on each of 
 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. 
 
 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 ripeness and the locality 
 in which the fruits are grown. 
 
CAN ALL FOOD THAT CAN BE CANNED 
 
 5. Vacuum Seal Method: Vegetables are 
 washed, blanched, cold-dipped and cooked 
 as for table use; packed and sealed in especially 
 made vacuum seal jars. The jars must be 
 well made and the work properly done to 
 bring about satisfactory results. 
 
 ADVANTAGES OF THE COLD-PACK 
 
 The Single Period Cold-pack method is 
 a simple and sure way of canning. It in- 
 sures a good color, texture and flavor to the 
 vegetable or fruit canned. In using this 
 method sterilization is completed in a single 
 
 period, saving 
 time, fuel and 
 labor. The sim- 
 plicity of the 
 method c o m - 
 mends it. Fruits 
 are put up in 
 syrups. Vege- 
 tables require 
 only salt for 
 flavoring and 
 water to fill the 
 container. 
 
 Another ad- 
 vantage is that 
 it is practicable 
 to put up food 
 in small as well 
 as large quanti- 
 ties. The house- 
 \v i f e who un- 
 derstands the 
 process will find 
 
 Fig. 4. Steam pressure canner; 
 home and community canning. 
 
 that it pays to put up even a single con- 
 tainer. Thus, when she has a small surplus 
 of some garden crop she should take the 
 time necessary to place this food in a con- 
 tainer and store it for future use. This is 
 true household efficiency. 
 
 COLD-PACK EQUIPMENT 
 
 1. The Homemade Hot-water Bath Outfit. — 
 A serviceable Single Period Cold-pack can- 
 ning 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 a false bottom beneath them, 
 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 so constructed as to permit circulation of 
 water underneath the jars. 
 
 For lifting glass-top jars use two button- 
 hooks 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. 
 
 2. Commercial Hot -water Bath Outfits. — 
 There are upon the market outfits on the order 
 of the wash-boiler or pail type of homemade 
 canner. These are excellent and are es- 
 pecially desirable if one has considerable 
 quantities of vegetables or fruits to put up. 
 There are also commercial canners conve- 
 
 Fig. 5. Water-seal outfit. On the left is shown the 
 cover, with thermometer. In the center is the double 
 walled vat or holder. On the right is a crate for jars. 
 
 nient for out-door work, having fire-box and 
 smoke-pipe all in one piece with the sterilizing 
 vat. As with the homemade outfit, contain- 
 ers are immersed in boiling water. 
 
 3. 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 r a i s ed 
 several degrees 
 above 212° F. 
 
 4. Steam Pres- 
 sure Outfits. — 
 Canning is very 
 rapid when ster- 
 ilization is done 
 in steam main- 
 tained at a pres- 
 sure. There are 
 several canners 
 of this t} r pe. 
 Each is pro- 
 vided with pres- 
 sure gauge and 
 safety valve and 
 they carry from 
 
 Fig. 6. Aluminum pressure canner. 
 
 5 to 30 pounds of steam pressure. This type 
 is suitable for home or community canning. 
 
 5. Aluminum Pressure Outfits. — These cook- 
 ers are satisfactory for canning and for general 
 cooking. They carry from 5 to 30 pounds of 
 steam pressure. Each outfit is provided with 
 a steam pressure gauge and safety valve. 
 
 HIGH ALTITUDES 
 
 At high altitudes the boiling point of 
 water is below 212° F. At moderate eleva- 
 tions satisfactory results may be obtained 
 in the use of the hot-water bath by increasing 
 the time of sterilization 10 per cent for every 
 
HOME CANNING MANUAL 
 
 500 feet above 1000. To insure best results 
 in very high altitudes, however, a steam 
 pressure canner or aluminum pressure cooker 
 
 is recommend- 
 ed to be used. 
 This type of 
 canner pro- 
 duces a temper- 
 ature up to 250° 
 F. at 15 lbs. 
 pressure, insur- 
 ing proper ster- 
 i 1 i z a t i o n and 
 also saving time 
 and fuel. A 
 steam pressure 
 canner may be 
 bought around 
 $20. Several 
 families may 
 Fig. 7. Home canner and steam use one, and di- 
 cooker holding 14 quart jars. Re- . , , ' 
 quires same time as hot-water bath. Viae tne cost. 
 
 OPERATION OF PRESSURE CANNERS 
 AND ALUMINUM COOKERS 
 
 1. Have water in the canner up to the false 
 bottom, but not above it. Keep this water 
 boiling during the time that packed jars are 
 being placed in the canner, and add water 
 occasionally to prevent its boiling dry. 
 
 2. To prepare product follow instructions 
 in " Steps in the Single Period Cold-pack 
 Method " on pages 8 and 9. As each jar is 
 packed, set it at once, partially sealed, in the 
 canner. The cover of the canner may be put 
 in position, but not clamped. 
 
 3. When all of the filled jars are placed in 
 the canner, put on the cover, and fasten op- 
 posite clamps moderately tight; then tighten 
 each pair of clamps fully. 
 
 4. The petcock should be left open until 
 live steam escapes from it. The canner 
 should be steam-tight, and no steam should 
 escape except through the open petcock. 
 When live steam escapes, close the petcock 
 completely. 
 
 5. Begin to count time when the steam 
 gauge registers the required temperature. 
 
 6. Maintain a uniform pressure during the 
 sterilizing period by setting the weight on the 
 arm, when the proper pressure is registered on 
 the steam gauge, so that surplus steam will es- 
 cape at that desired pressure. A uniform 
 temperature may be maintained also, by 
 turning down the flame or moving the canner 
 to a less hot part of the stove. 
 
 7. When the sterilization period is com- 
 plete, do not allow steam to escape, but allow 
 the canner to cool until the steam gauge 
 registers zero. 
 
 8. Open petcock, remove the cover of 
 canner, and take out the jars. As each jar is 
 removed, complete seal at once. 
 
 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 purposes. 
 
 There are many jars of different styles 
 and prices on the market; and provided the 
 seal is not defective, equally good results 
 may be obtained from all. Glass is a popular 
 household choice because one can see through 
 it and thus have some idea as to the condi- 
 tion of the contents. Glass jars may be 
 used for years if properly cared for. 
 
 All types of jars which seal readily may be 
 used. Jars having glass tops held in place 
 by bails are especially easy to handle while 
 hot. Screw-top jars are serviceable. Glass 
 caps held in place by separate metal screw 
 bands are now on the market, as well as the 
 one-piece sort of former years. Vacuum 
 seal jars are very easily managed. Tops for 
 Economy jars should be purchased each year. 
 The composition material, which takes the 
 place of rubber, should have a rubber-like tex- 
 ture. If of mealy consistency it is unfit for 
 use and the top will not make a tight seal. 
 
 The color and shape of jars are not of first 
 moment, but are to be considered. Con- 
 tainers made 
 of white glass 
 should be used 
 if the product 
 is to be offered 
 for sale, as 
 blue or green 
 glass detracts 
 from the ap- 
 pearance of 
 the contents. 
 Wide-mouthed 
 jars are best 
 for packing 
 whole products 
 and are easiest to clean. Small-necked 
 bottles can be used for fruit juices. Large- 
 mouthed bottles can be used for jams, mar- 
 malades and jellies. 
 
 TESTS FOR JARS 
 
 Jars should be tested before they are used. 
 Some of the important tests are here given: 
 
 1 . Glass-top Jars. — First examine for cracks. 
 Then run a finger around the edge of necks of 
 jars, and if there are sharp projections, file 
 them off, or scrape them off with an old knife. 
 If left on they may cut rubbers and interfere 
 with perfect sealing. Place a top on a jar. 
 It will slip from side to side, but should not 
 rock, when tapped. Rocking tops will not 
 make a tight seal. Sometimes the fault is 
 with the top and sometimes with the neck. 
 Defective jars and tops when discarded for 
 
 Fig. 8. Rack for jars. 
 
CAN ALL FOOD THAT CAN BE CANNED 
 
 canning purposes may be used as containers 
 for jams, etc. The top-bail should go into 
 position with a light snap. If too loose it 
 should be taken off and bent slightly inward 
 in the center. If too tight bend outward. 
 
 2. Screw-top Jars. — Use only enameled, 
 lacquered or vulcanized tops. Screw the top 
 
 on tightly 
 without the 
 rubber. If the 
 tip of a knife 
 or finger - nail 
 can be inserted 
 under the rim, 
 thetopsshould 
 not be used for 
 cold-pack can- 
 ning. If the 
 defect is very 
 slight, how- 
 ever, it may 
 be remedied by pressing a knife handle on 
 the lower edge against a hard surface, thus 
 straightening the offending bulge. Another 
 test is made by putting on the rubber, screw- 
 ing the top on tightly and then pulling the 
 rubber out. If the rubber returns to place, 
 the top does not fit and should not be used 
 on that jar. 
 
 3. Vacuum seal jars may be tested in the 
 same way as the glass-top jars. See if the tops 
 rock if tapped, when placed on the jar without 
 fastening. 
 
 STANDARDS AND TESTS FOR RINGS 
 
 1. Good Rubber Essential. — Buy new rub- 
 bers every year, as rubbers deteriorate from 
 one season to another. A good rubber for 
 
 Fig. 9. Wire rack for jars. 
 
 Fig. 10. Simple test for rubbers. A perfect rubber 
 will show no crease or break after being folded tightly 
 several times. 
 
 cold-pack canning must be such as to stand 
 four hours of continuous boiling or one hour 
 under 10 pounds of steam pressure. The 
 combination of moist heat plus acids and 
 mineral matter in vegetables and fruits tends 
 to break down the rubbers during steriliza- 
 tion. Rubbers kept in a hot or very warm 
 place, as for example, on a shelf near the 
 kitchen range, will deteriorate in quality. 
 Be very particular about the rubbers used. 
 Spoilage of canned goods has been traced 
 frequently to the use of poor rubbers. 
 
 2. Testing Rubbers. — It is always well to 
 test rubbers when buying. A good rubber 
 will return to its original size when stretched. 
 It will not crease when bent double and 
 pinched (Fig. 10). It should fit the neck 
 
 of the jar snugly. It is cheaper to discard a 
 doubtful rubber than to lose a jar of canned 
 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. 
 
 BLANCHING AND COLD-DIPPING 
 
 The most important steps in canning are 
 the preliminary 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 some 
 fruits. It insures thorough cleansing and re- 
 moves objectionable odors and flavors and 
 excess acids. It starts the flow of coloring 
 matter. 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. 
 
 Blanching consists of plunging the vege- 
 tables or fruits into boiling water or exposing 
 them to steam for a short time. For blanch- 
 ing in boiling water place them in a wire 
 basket (Fig. 17) or piece of cheesecloth (Fig. 
 18). The blanching time varies from one to 
 fifteen minutes, as shown in the time-table 
 on page 2, and the products should be kept 
 under water throughout the period. Begin 
 counting time when the articles are first 
 placed in boiling water or steam. 
 
 Spinach and other greens should not be 
 blanched in hot water. They must be 
 blanched in steam to prevent the loss of 
 mineral salts, volatile oils and other valuable 
 substances. 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 al- 
 lowed to touch the greens 
 (Fig. 12). Another meth- 
 od is to suspend the 
 greens in the closed 
 vessel above an inch or 
 
 two of water. This may be done in a wire 
 basket or in cheesecloth. Allow the water to 
 boil in the closed vessel fifteen minutes. Ex- 
 cellent results are obtained, also, by the use 
 of a steam cooker or steam pressure canner. 
 
 When the blanching is complete remove the 
 vegetables or fruits from the boiling water 
 or steam and plunge them once or twice 
 
 Fig. 11. Wire rack 
 for jars. 
 
8 
 
 HOME CANNING MANUAL 
 
 into cold water — the colder the better. 
 This latter process is the Cold Dip. It 
 hardens the pulp under the skin, so that the 
 products are not injured by peeling. It also 
 sets the coloring matter. Do not allow the 
 products to stand in the cold water. 
 
 Always blanch and cold-dip only enough 
 product to fill one or two jars at a time. 
 The blanching and cold -dipping should follow 
 at once when the vegetable or fruit is pre-' 
 pared, and the packing into jars should im- 
 mediately follow the blanching and cold-dip. 
 
 PROCESSING 
 
 Processing is the sterilization treatment 
 to which products are subjected after pack- 
 ing them into jars. As soon as the jar is 
 filled, put the rubber and cap in place and 
 partially seal by adjusting top bail or screw- 
 ing on top with thumb and little finger. If 
 Economy jars are used the top should be held 
 in place with clamp. The jar should then be 
 put into sterilizer at once. 
 
 In using the hot-water bath outfit, count 
 the time of sterilization from the time water 
 begins to boil. 
 The water in the 
 sterilizer should 
 be at or just be- 
 low the boiling 
 point when jars 
 are put in. With 
 the Water Seal 
 Outfit begin 
 counting time 
 when the ther- 
 mometer reaches 
 214° F. With 
 the Steam Pres- 
 sure Outfit begin 
 counting time 
 the number of 
 
 Fig. 12. Use of a colander to 
 blanch greens in steam. The col- 
 ander is placed in a receptacle 
 with tightly fitting cover. No 
 water should touch the greens. 
 
 when the gauge reaches 
 pounds called for in directions. 
 
 When the processing is finished, at once 
 remove and seal each jar. 
 
 ARRANGING 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. See Fig. 14. 
 
 3. Jars, tops and rubbers carefully tested. 
 
 4. Fresh, sound fruits and vegetables. 
 
 5. Plenty of hot water for sterilizer, 
 blanching, warming the jars and for pouring 
 into packed jars. 
 
 6. Salt or syrup at hand. 
 
 7. Reliable instructions, carefully followed. 
 
 8. Absolute cleanliness. 
 
 Fig. 13. A jar- 
 lifter is useful. 
 
 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 
 with the various steps, which are as follows: 
 
 1. Vegetables should be 
 canned as soon as possible 
 after picking; the same day 
 is best. Early morning is the 
 best time for gathering. Fruits 
 should be as fresh as possible. 
 
 2. Before starting work 
 have on the stove the boiler 
 or other holder in which the 
 sterilizing is to be done, a pan 
 of boiling water for use in 
 blanching, a vessel containing 
 water to be used for warming 
 several jars at a time, 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. 
 Arrange on this working table 
 all necessary equipment, including instruc- 
 tions. (Fig. 14.) 
 
 3. Test jars and tops. All jars, rubbers 
 and tops should be clean and hot, at the 
 moment of using. 
 
 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 into small 
 pieces. Large vegetables should be cut into 
 pieces to make close pack possible. Remove 
 pits from cherries, peaches and apricots. 
 
 6. Blanch in boiling water or steam as 
 directed. Begin to count time when the 
 product is immersed. 
 
 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 cloths 
 wrung out in hot water. Fill the jars to within 
 ]/i to ]A. inch of tops. (In canning lima beans, 
 squash, corn, peas, pumpkin and sweet pota- 
 toes fill the jars to within 1 inch of the top, as 
 these vegetables swell during sterilization. In 
 canning berries, to insure a close pack, put a 
 2 or 3 inch layer of berries on the bottom of 
 the jar and press down gently with a spoon. 
 Continue in this manner with other layers un- 
 til jar is filled. Fruits cut in half should be 
 arranged with pit surface down.) 
 
 9. Add salt and then boiling water to veg- 
 etables to cover them. To fruits add hot syrup 
 or water. 
 
 10. Place a new wet rubber on jar and put 
 top in place. 
 
CAN ALL FOOD THAT CAN BE CANNED 
 
 Fig. 14. Table arranged conveniently with various articles needed for canning bv the Cold-pack method. 
 The picture shows jars, rubbers, knife for removing air bubbles in containers, spoons, jar lifter, wire basket ior 
 blanching, knife for paring and coring, book of directions, towels, pan for cold-dipping, alarm clock and salt. 
 
 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.) 
 On vacuum seal jars adjust spring securely. 
 
 12. Place the jars on rack in boiler or 
 other sterilizer. If the homemade or com- 
 mercial 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 evaporating, should never be allowed 
 vo drop to the level of these tops. In using 
 the hot-water bath outfit, begin to count 
 sterilizing time when the water begins to 
 boil. Water is at the boiling point when it 
 is jumping or rolling 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 of the time 
 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. 15); 
 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 
 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 
 
 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 in severe weather. 
 
 may be made by loosening the top bail and 
 lifting the jar by taking hold of the top with 
 the fingers. (Fig. 28.) The internal suction 
 should hold the top tightly in place when thus 
 lifted. If the top conies off put on a new 
 wet rubber and sterilize 15 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. Vacuum seal jars 
 should be placed upright while cooling, and 
 
 Fig. 15. To the left is a bail-top jar partially sealed 
 and ready for sterilization. The top bail is snapped 
 into place and the lower bail left free. To the right 
 is shown the way to complete the seal. 
 
 the clamp removed when the jar is cool. 
 Then lift by the top and turn upside down, 
 as a test for leakage. 
 
 15. Wash and dry each jar, label and store. 
 If storage place is exposed to light, wrap each 
 jar in paper, preferably brown, as light will 
 either fade or darken the color of products 
 canned in glass. The boxes in which jars 
 were brought afford good storage. Store in a 
 cool, dark place, preferably dry. Exposure 
 to mold will cause decay of rubber, allowing 
 the leakage of air into jars. Paper wrappings 
 prevent mold. 
 
 This Commission publishes a book on "War 
 Gardening and the Home Storage of Vege- 
 tables," completely covering both subjects. 
 
10 
 
 HOME CANNING MANUAL 
 
 Fig. 
 
 Fig. 17 
 
 In the pictures on this and the next page are shown successive steps in canning by the Single Period Cold- 
 pack Method. Fig. 16 shows paring and coring with sharp knife. Fig. 17 shows blanching with wire basket. 
 FlG. 18 shows blanching with cheesecloth. (Continued at top of opposite page.) 
 
 SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES 
 
 The addition of 1 level teaspoonful of salt to a jar of vegetables is for quart jars, 
 pint jar use V2 teaspoonful. 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 level teaspoonful of salt and cover with boil- 
 ing 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 jars, complete seal and cool. 
 With Steam Pressure Outfit sterilize 60 min- 
 utes at 5 to 10 pounds pressure. 
 
 Beets 
 
 Use only small ones. Wash ami cut off all 
 but an inch or 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 level 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 90 minutes 
 in hot-water bath. Remove jars, complete 
 seal and cool. 
 
 For 
 
 60 
 
 With Steam Pressure Outfit sterilize 
 minutes at 5 to 10 pounds pressure. 
 
 Young, tender beet tops should be canned 
 as greens. 
 
 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 pounds pressure. 
 
 Carrots 
 
 Select small, tender carrots, leave an inch 
 or two of stems, wash, blanch 5 minutes and 
 cold -dip. Remove stems and scrape off 
 skins. Pack whole or in slices, add 1 
 level 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 90 minutes in 
 hot-water bath. Remove jars, complete seal 
 and cool. 
 
 With Steam Pressure Outfit sterilize 60 
 minutes at 5 to 10 pounds pressure. 
 
 W^w 
 
 
 
 ' / y 
 
 
 J^ 
 
 =====JB 
 
 Fig. 22 Fig. 23 Fig. 24 
 
 After partially sealing jars, place them in hot-water bath. FlG. 11 shows jar being placed in ordinary 
 household wash-boiler for sterilizing. FlG. 23 shows the adjustment of cover, with cloth to give tighter fit 
 and make it hold the steam. FlG. 24 shows jars being removed. (Continued at bottom of next page.) 
 
CAN ALL FOOD THAT CAN BE CANNED 
 
 11 
 
 Fig. 19 
 
 Fig. 20 
 
 After blanching, as shown in Figs. 17 and 18, vegetables and fruits are cold-dipped, as shown in Fig. 19. 
 In Fig. 20 is shewn the process of filling jar, by use of funnel. Fig. 21 shows the partial sealing of jar. With 
 bail-top jar adjust top bail only; with screw top jar screw top on lightly. (Continued at bottom of opposite page.) 
 
 Cauliflower 
 
 Wash and divide head into small pieces. 
 Soak in salted water 1 hour, which will re- 
 move insects if any are present. Blanch 3 
 minutes, cold-dip and pack in jar. Add 1 
 level teaspoonful of salt and cover with boil- 
 ing water. Put on rubber and top and adjust 
 top bail or screw top on with thumb and little 
 finger. Sterilize 60 minutes in hot-water 
 bath. Remove jars, complete seal and cool. 
 
 With Steam Pressure Outfit sterilize 30 
 minutes at 5 to 10 pounds pressure. 
 
 Corn 
 
 Canning corn on the cob, except for exhibi- 
 tion purposes, is a waste of space, time and 
 fuel. 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 1 inch of the top of the 
 jar, as corn swells during sterilization. Add 
 1 level teaspoonful of salt and cover with boil- 
 ing water, put on rubber and top, adjust top 
 bail or screw top on with thumb and little 
 finger. Sterilize 180 minutes in hot-water 
 bath. Remove jars, complete seal and cool. 
 (When canned on cob 1 hour longer of sterili- 
 zation is necessary). 
 
 With Steam Pressure 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 level 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 120 minutes 
 in hot-water bath. Remove jars, complete 
 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 level 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 
 jars, 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 
 level teaspoonful of salt and cover with boiling 
 
 Fie. 26 
 
 Fig. 27 
 
 After removal from hot-water bath jars are inverted to test for leakage (Fig. 25) and left inverted until 
 cooled. They should be cooled rapidly, but protected from draft. FlG. 26 shows wrapping jar in brown paper 
 to exclude light. V]t;. 27 shows storage on shelves. If shelves are exposed to light, do not neglect wrapping. 
 
12 
 
 HOME CANNING MANUAL 
 
 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 will inevitably cause spoilage. 
 
 The experience of the United States Department of Agriculture during the last five 
 years indicates that 75 per cent, of the spoilage has been 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 trouble is that people some- 
 times undertake to can stale or wilted vegetables. No amount of sterilizing will over- 
 come staleness. 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. 
 
 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 jars, 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 not 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 bail or screw top on with thumb and little 
 finger. Sterilize 180 minutes in hot-water 
 bath. Remove jars, complete seal and cool. 
 
 With Steam Pressure Outfit sterilize 60 
 minutes at 5 to 10 pounds pressure. 
 
 Peppers 
 Wash, stem and remove seeds 
 
 5 to 10 minutes, cold-dip and 
 
 pack in jar. Add 1 level tea- 
 spoonful 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 jars, 
 
 complete seal and cool. 
 
 With Steam Pressure Outfit 
 
 sterilize 60 minutes at 5 to 10 
 
 pounds pressure. 
 
 Pimentos 
 Place in a hot oven from 6 to 
 8 minutes. Peel, remove seeds, 
 and pack in flat layers. Do not 
 add any liquid . Sterilize 35 minutes 
 in hot-water bath. 
 
 thick. Pack in jar and sterilize 120 minutes 
 in hot-water bath. Remove jars, complete 
 seal and cool. 
 
 (b) Another method is to prepare the 
 pieces as in (a), blanch 3 minutes, cold-dip, 
 pack in jars and add 1 level teaspoonful of 
 salt to each quart jar. Cover with boiling 
 water and sterilize as (a). 
 
 With Steam Pressure Outfit sterilize 60 
 minutes at 5 to 10 pounds pressure. 
 
 Salsify 
 
 Wash, blanch 5 minutes, cold-dip and 
 scrape off 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 jars, 
 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. Beans which have been prop- 
 erly blanched will bend readily 
 without breaking. Cold-dip, pack 
 immediately in jar, add 1 level 
 teaspoonful 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 120 minutes 
 in hot-water bath. Remove jars, 
 complete seal and cool. 
 
 With 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 level tea- 
 Fig. 28. A simple test for spoonful of salt, cover with boil- 
 proper sealing of bail-top ing water, put on rubber and top 
 pumpkin or squash into strips, jars is to loosen top bail and and adjust top bail or screw top 
 Peel and remove stringy center ^p withV/ finfers^ °n with thumb and little finger. 
 Slice into small pieces and boil until Step No. 14, page 9. Sterilize 120 minutes in hot- 
 
 Blanch 
 
 Pumpkin, Winter Squash 
 (a) Remove seed. Cut the 
 
CAN ALL FOOD THAT CAN BE CANNED 
 
 13 
 
 water bath. Remove jars, complete seal and 
 cool. 
 
 With Steam Pressure Outfit sterilize 60 
 minutes at 5 to 10 pounds pressure. 
 
 Tomatoes 
 
 Take medium sized tomatoes. Wash them, 
 blanch \}4 minutes or until skins are loose, 
 cold-dip and remove the skins. Pack whole 
 in jar, filling the spaces with tomato pulp 
 made by cooking large and broken tomatoes 
 until done and then straining and adding 1 
 
 level 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 jars, complete seal and cool. 
 
 With Steam Pressure Outfit sterilize 15 
 minutes at 5 to 10 pounds pressure. 
 
 Tomatoes may be cut in pieces, packed 
 closely into jars and sterilized 25 minutes in 
 hot-water bath. If this is done do not add 
 any liquid, as the liquid in the tomatoes wil! 
 be sufficient. 
 
 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, and the sterilization period in 
 hot-water bath is thirty minutes. 
 SYRUPS 
 
 In the directions given various grades of 
 syrup are mentioned. These syrups 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. 
 
 Heat the water to boiling, then add the 
 sugar gradually, stirring constantly and keep- 
 ing the liquid boiling until the sugar is dis- 
 solved. Syrup made in this way requires 
 little or no skimming. 
 
 Use thin syrup with sweet fruits. Use 
 medium syrup with sour fruits. Thick syrup 
 is used in candying and preserving. 
 
 Because of the shortage of sugar it is 
 important to use substitutes wherever pos- 
 sible. A very satisfactory syrup for fruits 
 may be made of one part of light corn syrup 
 or honey to three parts of water or juice of 
 the fruit. Add the honey or corn syrup to 
 the liquid and simmer ten minutes. 
 
 Allow two cupfuls of syrup to each quart 
 jar of fruit. 
 
 SPECIAL INSTRUCTIONS FOR CANNING FRUITS 
 
 Apples 
 / Wash, pare, quarter or slice and drop into 
 weak salt water. Blanch \ l /2 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. Remove jars, complete seal 
 and cool. 
 
 With Steam Pressure Outfit sterilize 8 
 minutes at 5 to 10 pounds pressure. 
 
 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. Wash, cut in half and 
 remove pit. Blanch 1 to 2 minutes. Pack in 
 jar and cover with medium syrup. Put on 
 rubber and top and adjust top bail or screw 
 top on with thumb and little finger. Sterilize 
 16 minutes in hot-water bath. Remove 
 jars, 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 jars, complete seal and cool. 
 With Steam Pressure Outfit sterilize 10 
 minutes at 5 to 10 pounds pressure. 
 
 Blueberries Loganberries 
 
 Currants 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 pounds 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 jars, complete seal and cool. 
 
 With Steam Pressure Outfit sterilize 10 
 minutes at 5 to 10 pounds pressure. 
 
 Fruit Juices 
 
 See "Winter Jelly Making" on page 17. 
 
 Pears 
 
 Peel and drop into salt water to prevent 
 discoloration. Blanch \yi 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 
 
14 
 
 HOME CANNING MANUAL 
 
 finger. Sterilize 20 minutes in hot-water 
 bath. Remove jars, complete seal and cool. 
 A slice of lemon may be added to the con- 
 tents 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. Some peaches do not peel 
 readily even if dipped in boiling water. In 
 such cases omit dipping in boiling water and 
 pare them. Cold dip and remove skins. Cut 
 in half and remove stones. Pack in jars and 
 cover with thin 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 jars, complete 
 seal and cool. 
 
 With Steam Pressure Outfit sterilize 10 
 minutes at 5 to 10 pounds pressure. 
 
 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 jars, complete seal and cool. 
 
 With Steam Pressure Outfit sterilize 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, accord- 
 ing to size of pieces, 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. Remove jars, 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 sterilize 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 jars, 
 complete 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 jars, complete seal and 
 cool. 
 
 With Steam Pressure Outfit sterilize 10 
 minutes at 5 to 10 pounds pressure. 
 
 CANNING IN TIN 
 
 In sections where there is a large yield of 
 fruits or vegetables canning in tin in the home 
 is practical. This is especially true when 
 the goods are to be sold, as tin cans are more 
 easily transported than glass containers. Tin 
 cans of standard sizes may be purchased in 
 sanitary or cap and hole type. The No. 2 
 can is most satisfactory for canned vege- 
 tables and small fruits. No. 3 is used for 
 peaches, pears, and tomatoes. Enameled 
 tins should be used when canning berries, 
 plums, cherries, beets, pumpkins, and greens. 
 
 To can in tin special equipment is needed. 
 
 This includes a capping steel, a tipping cop- 
 per, fire pot for heating tools, flux, sal am- 
 moniac and wire solder. Sanitary cans re- 
 quire a special machine for sealing, which 
 eliminates the use of all other equipment. 
 
 Fruits and vegetables are prepared as 
 shown in the directions given for the cold- 
 pack method on pages 8 and 9. The only 
 variation is that after the product is packed 
 the cap is soldered and cans are then put 
 into the sterilizer and exhausted from two to 
 fifteen minutes, depending upon the kind 
 of contents. Exhausting is necessary as it 
 
 A WORD AS TO BOTULISM 
 
 Wide-spread attention has been attracted by the statement that vegetables canned 
 by the Single Period Cold-pack Method had caused cases of poisoning technically 
 known as botulism. It has been declared that the bacillus botulinus, which produces 
 botulism, was a menace to all users of vegetables canned by this method. Such state- 
 ments were obviously circulated by those seeking to discourage American food-thrift. 
 Expert research workers of the National War Garden Commission and the United 
 States Department of Agriculture agree that there is no danger of botulism from eating 
 vegetables which have been canned by carefullv following the directions issued by the 
 Commission or the Department. CARE MUST BE TAKEN, HOWEVER, TO 
 FOLLOW DIRECTIONS EXPLICITLY. Cooking canned vegetables 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. 
 
CAN ALL FOOD THAT CAN BE CANNED 
 
 15 
 
 *H 
 
 J/ Dg 
 
 Fig. 29 
 
 Fig. 30 
 
 Fig. 31 
 
 Canning in Tin. Fig. 29. Wiping juice and syrup from groove. Fig. 30. Applying cap and wiping groove 
 with brush dipped in soldering fluid. Fig. 31. Placing clean hot capping steel on can and melting solder into groove. 
 
 drives out the air which will cause the can to 
 bulge, giving it the same appearance as when 
 spoilage has occurred. After exhausting, 
 the cans are removed from the sterilizer and 
 the vent hole is closed. The cans are re- 
 turned to the sterilizer and sterilized, follow- 
 ing the time-table given on page 2. At the 
 end of the sterilization period remove cans 
 and plunge immediately into cold water. 
 Do not stack cans closely until cold. 
 
 After packing, label each can by writing 
 the name of contents on the side. If in- 
 tended for sale affix a label just before shipping. 
 Do not allow paste to touch the can, as it 
 will cause the tin to rust. The label should 
 be large enough to encircle the can and over- 
 lap at the edges. Put the paste on one of the 
 overlapping edges and draw label tightly 
 around can, pasting the two edges together. 
 
 To seal, wipe top of can clean and dry 
 and then put the cap in place, applying flux 
 carefully to the groove. Do not allow the 
 flux to enter can, as it is poisonous. Hold 
 the cap in place with the center rod and lower 
 the hot capping iron squarely and firmly on 
 the solder rim of the cap, or melt a little 
 
 solder in the groove by holding the solder wire 
 against the lower part of the capping steel. 
 Revolve the iron to melt the solder and seal 
 the can. Lift the capping iron with a sudden 
 twist, holding the center rod in place. When 
 solder has hardened remove center rod. 
 
 To tip, dry top of can and apply flux to 
 the hole in the center of the cap. Hold the 
 solder in the left hand, brush it with the hot 
 tipping iron so only a bead will drop and 
 close hole. 
 
 The steels must be kept clean and well 
 coated with solder. To do this, if capping 
 steel is rusty, clean with a file, brick or emery 
 paper. To tin the capping steel heat and 
 dip in flux, then heat again until red hot and 
 dip in sal ammoniac and solder until well 
 coated. Sal ammoniac is made by mixing 
 equal parts of dry sal ammoniac with solder 
 chips. Coat the tipping copper in same way. 
 
 Flux is made as follows: To muriatic acid 
 add strips of zinc until no more will dissolve. 
 Strain through a cloth and when ready to use 
 add an equal quantity of water. Flux which 
 is used for tinning the tools should not be 
 used for soldering. 
 
 % 
 
 / u ^ 
 
 Fig. 32 
 
 Fig. 33 
 
 Fig. 34 
 
 Canning in Tin, continued. Fig. 31. Turning steel to distribute solder. Fig. 33. Raising steel to allow 
 solder to harden after pressing down on center rod. Fig. 34. Sealing with drop of solder after exhausting can 
 and wiping vent hole. 
 
16 
 
 HOME CANNING MANUAL 
 
 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 slightly 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. 
 
 JELLY MAKING WITH 
 PECTIN TEST 
 
 Three or more extractions of juice may be 
 made from fruit. When the first extraction 
 is well 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 pectin a fourth extraction may 
 be made. The first pectin 
 test should be saved for com- 
 parison with the others. 
 
 If the second, third or 
 fourth extraction of juice is 
 found thinner than the first 
 extraction, boil it until it is 
 as thick as the first, then 
 add the sugar or substitute 
 called for. 
 
 JELLY MAKING WITH- 
 OUT TEST 
 
 To determine if the juice 
 contains pectin, boil 1 table- 
 spoonful and cool. To this add 1 table- 
 spoonful of grain or wood alcohol and mix, 
 gently rotating the glass. Let stand for a 
 while. If a solid mass — which is pectin- 
 collects, this indicates that in making jelly 
 one part of sugar or sugar substitute (corn 
 syrup or honey) should be used to one part 
 of juice. If the pectin collects in two or three 
 masses, use 2 i to }£ as much sugar or sub- 
 stitute as juice. If it collects in several 
 small particles use half. 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 sour apples, 
 currants, crab-apples, green grapes, green 
 gooseberries or wild cherries. 
 
 Measure the juice and sugar or substitute. 
 Sugar may be spread on a platter and heated. 
 Do not let it scorch. When the juice begins 
 to boil add the sugar or substitute. Boil 
 rapidly. This is important. The jelly point 
 is reached when the juice drops as one 
 mass from the side of a spoon or when two 
 drops run together and fall as one from the 
 side of the spoon. Skim the juice, pour into 
 sterilized glasses and cool as quickly as pos- 
 sible. Currant and green grape juice 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 sur- 
 face 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. 
 
 Fig. 35. Straining fruit juice 
 
 The test for pectin is de- 
 sirable, but it is not essential. 
 A large percentage of house- 
 wives make jelly without this test, and satis- 
 factory results may be obtained without it if 
 care is taken to follow directions and to use 
 the right fruits. For the inexperienced 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, blackberries, blueberries, wild cher- 
 ries, and green gooseberries. These contain 
 pectin and acid in sufficient quantities. 
 
 In making jelly without the alcohol test, 
 with the juice of currants and under-ripe 
 grapes use 1 cup of sugar to 1 cup of juice. 
 With raspberries, blackberries, blueberries, 
 sour apples, crab-apples, quinces, wild 
 cherries and green goosebe.ries use $i 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. 
 
 Satisfactory jelly may be made by using 
 y 2 to 34 cup corn syrup or honey to 1 cup of 
 fruit juice, following the general directions 
 for jelly making. The proportion of sugar 
 substitute will depend upon the acidity and 
 pectin content of the fruit juice. On account 
 of the water content of the corn syrup the 
 juice will require a little longer cooking before 
 the jelly point is reached. 
 ' 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 sour apples, 
 crab-apples or under-ripe grapes. 
 
 Strawberries and cherries have acidity but 
 
CAN ALL FOOD THAT CAN BE CANNED 
 
 17 
 
 lack pectin. The pectin may be supplied by 
 the addition of the juice of sour apples, crab- 
 apples or under-ripe grapes. 
 
 GENERAL 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 
 the fruit is tender. Berries require the addi- 
 tion of only a small amount of water. A 
 double boiler is excellent for heating a small 
 quantity. Put into a bag to drain, after 
 wringing the bag out in scalding water. If 
 desired, test juice for pectin as described. 
 Measure juice and sugar or syrup in 
 proportions indicated by the test for pectin or as 
 directed under "Jelly Making Without Test." 
 Add the sugar or syrup when the juice begins 
 to boil. The sugar or syrup may be heated 
 before being added. This avoids chilling 
 the juice. When the boiling juice reaches 
 the jelly point as shown on page 16, skim 
 and pour into sterilized glasses. 
 
 WINTER JELLY MAKING 
 
 Fruit juices may be canned and made into 
 jelly as wanted during the winter. The use 
 
 of sugar is not necessary until the actual 
 jelly making is undertaken. 
 
 To prepare for canning pour the juice into 
 sterilized bottles or jars. Put into hot-water 
 bath, with the water reaching to the neck of 
 the containers. Allow to simmer 20 to 30 min- 
 utes. If jars are used half seal them during 
 the simmering and complete seal when removed 
 from the sterilizer. Put absorbent cotton 
 into the 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 air-tight. After corking the bottles 
 apply melted paraffin to the tops with a 
 brush, to make an air-tight seal. Each bottle 
 should be labeled. In making jelly from 
 these juices during the winter follow the 
 "General Directions for Jelly Making." 
 
 Any fruit juice may be bottled following 
 the above method and used for beverages and 
 for flavoring desserts. Store jelly and bottled 
 juices in a cool, dark, dry place. 
 
 The need for conserving sugar makes winter 
 jelly making an especially useful form of con- 
 servation in these days of shortage. 
 
 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, syrup or honey 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 adjust 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 swe t 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 until the cider does not 
 separate from the pulp. When two-thirds 
 done add one pound of sugar, syrup or honey. 
 One-half teaspoonful each of cinnamon, all- 
 spice 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. If peaches do not peel 
 readily when dipped in boiling water, omit 
 dipping and pare them. Mash and cook them 
 without adding any water. Add half as much 
 sugar, syrup or honey as pulp and cook until 
 thick. Pour into sterilized jars and sterilize 5 
 minutes in steam. 
 
 Plum butter may be made following the 
 directions for peach 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, syrup or honey and % teaspoonful of 
 salt. Cook slowly, stirring often, until of the 
 desired thickness. When done stir in 1 tea- 
 spoonful of cinnamon, pack in hot jars and 
 sterilize 5 minutes in steam. 
 
 Dried Peach Butter 
 
 Soak dried peaches over night. Cook 
 slowly until tender. To each 2 pounds of 
 dried peaches add 1 quart of canned peaches 
 and l?4 pounds of sugar, syrup or honey. 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. 
 
PART II 
 
 HOME DRYING MANUAL 
 
 Drying vegetables and fruits for winter use is one of the vital national 
 needs. As a national need it becomes a patriotic duty. As a patriotic 
 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 5,285,000 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 transporta- 
 tion, 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 pound 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 
 American household should 
 make vegetable and fruit 
 Drying a part of its program 
 of Food Thrift. The results can be gained 
 in no other way. 
 
 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 important and economical 
 in every home, whether on the farm, in the 
 village, in the town, or in the city. For city 
 
 Fig. 1. Carrots cut lengthwise 
 
 dwellers it has the special advantage that 
 little storage space is required for the dried 
 product. 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 vegetable and fruit 
 Drying is given added emphasis by the 
 shortage of tin for the man- 
 ufacture of cans. This con- 
 dition has created an un- 
 usual demand for glass jars. 
 For this year, therefore, Dry- 
 ing is of more than normal 
 importance. Dried products 
 can be stored in receptacles 
 that could not be used for 
 This is excellent conservation. 
 
 canning. 
 
 DRYING IS SIMPLE 
 
 A strong point in connection with vege- 
 table and fruit Drying is the ease with 
 which it may be done. The process is simple. 
 The cost is slight. In every home the neces- 
 sary outfit, in its simplest form, is already at 
 hand. Effective Drying may be 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 being used 
 for baking. It may also be done on sheets of 
 
DRY ALL FOOD THAT CAN BE DRIED 
 
 19 
 
 paper or lengths of muslin spread in the sun 
 and protected from insects and dust. 
 
 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 con- 
 
 FlG. 2. Potatoes prepared by use of meat chopper. 
 
 venient center. This latter is especially rec- 
 ommended as giving the use of the most im- 
 proved outfits at slight cost to the individual 
 family. See "Community Work," page 3. 
 
 Best results are obtained by rapid drying, 
 but care must be taken not to let the tem- 
 perature rise above the limit specified in the 
 directions and table. 
 
 One of the chief essentials in Drying is free 
 circulation of air, in order that the moist air 
 may escape and dry air take its place. 
 
 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. Drying by Air-blast. (With an electric 
 or other motor fan.) 
 
 These methods may be combined to good 
 advantage. 
 
 Fig. 3. Apples peeled and sliced for drying. 
 
 SUN DRYING 
 
 Sun Drying has the double advantage of 
 requiring no expense for 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 nailed to 
 strips of wood and expose them to the sun. 
 Muslin is to be preferred if there is danger of 
 sticking. Trays should be used for large 
 quantities. Sun Drying requires bright, 
 
 hot days and a breeze. Once or twice a day 
 the product should be turned or stirred and 
 the dry pieces taken out. The drying prod- 
 uct should be covered with cheesecloth 
 tacked to a frame for protection from dust 
 and flying insects. Care must be taken to 
 provide protection from rain, dew and moths. 
 During rains and just before sunset the prod- 
 ucts should be taken indoors for protection. 
 
 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. Nail 3 strips across 
 the bottom in the opposite direction from 
 the laths to prevent warping and to allow 
 space when the trays are stacked. The 
 
 Fig. 4. Small outdoor drier, easily made at home. 
 It has glass top, sloping for exposure to sun. Tray 
 is shown partly projecting, to indicate construction. 
 
 trays should be of uniform size in order that 
 they may be -stacked together for conve- 
 nience in handling. Never put trays directly 
 on the ground. They should rest on supports 
 a few feet above the ground and should face 
 the south or southwest so as to receive the 
 sun's rays the longest possible time. 
 
 A small homemade Sun Drier, easily 
 constructed (Fig. 4), is made of light strips 
 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 ]4 
 inch thick and 1 inch wide. This frame should 
 have legs of material 1 by \]4. inches, with a 
 length of 12 inches for the front legs and 18 
 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 
 
20 
 
 HOME DRYING MANUAL 
 
 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 
 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. Brace 
 
 Fig. 5. Commercial drier for use in oven. 
 
 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 rang , in trays 
 suspended over the stove or in a specially 
 constructed drier built at home or purchased. 
 
 When drying with artificial heat a ther- 
 mometer must be used. This should be 
 placed in the drier and frequently observed. 
 
 OVEN DRYING 
 The simplest form of Oven Drying is 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 corn. 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 
 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 corner this tray should have a leg 
 an inch or two in length, to hold it up from 
 
 Fig. 6. Commercial drier which may be placed on 
 top of cookstove or suspended over a lamp. 
 
 the bottom of the oven and permit circula- 
 tion of air around the product. 
 
 An oven drier which can be bought at a 
 low price is shown in Fig. 5. 
 
 DRYING ON TOP OF OR OVER STOVE 
 
 An effective Drier for use over a stove or 
 range may be made easily at home. Such 
 a Drier is shown in Fig. 9. For the frame 
 use strips of wood ^-inch thick and 2 inches 
 wide. The trays or shelves are made of 
 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 tin or galva- 
 nized iron bot- 
 tom 4 inches 
 below the lowest 
 tray, to prevent 
 the fumes of the 
 oil from reaching 
 and passing 
 through the ma- 
 terial which is 
 to be dried, and FlG> 7- Commercial drier for use 
 to distribute the on stove, 
 
 heat. A bottom of this kind may be easily 
 attached to any Drier, either home-made or 
 commercial. A framework crane as shown in 
 Fig. 9 makes it possible for this Drier to 
 be swung aside when not in use. 
 
 In Fig. 8 is shown another form of Home- 
 made Cookstove Drier, more pretentious 
 than that shown in Fig. 9, but still 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, 
 
 
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DRY ALL FOOD THAT CAN BE DRIED 
 
 21 
 
 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 l}4 inches wide. 
 
 Fig. 8. Home-made drier of galvanized iron, 
 for use on stove. 
 
 Wooden strips, 1)4 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 
 
 Fig. 9. Home-made drier with swinging crane. 
 
 strips of wood may be used instead of the 
 metal. Small hinges and thumb-latch 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 uniform- 
 ity of drying. 
 
 One of the sim- 
 plest forms of 
 homemade Drier FlG " ia Commercial drier, 
 is a tray with bottom of galvanized wire 
 screen, suspended over stove or range, as 
 shown in Fig. 12. 
 
 Commercial Driers 
 
 Cookstove Driers are in the market m 
 several types. One of these, shown in Fig. 
 7, has a series of trays in a framework, 
 forming a compartment. This is placed on 
 top of the stove. A similar drier is shown 
 in Fig. 10. Another, shown in Fig. 6, 
 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 prop reaching to the floor, or it may be 
 suspended over a lamp. 
 
 Commercial Driers having their own fur- 
 naces may be bought at prices ranging from 
 $24 to $120. This type is pictured in Fig. 
 11. Some of these, in the smaller sizes, may 
 be bought without furnaces, and used on the 
 top of the kitchen stove, as Fig. 7. The cost 
 is from $16 upwards. 
 
 AIR-BLAST — ELECTRIC FAN 
 
 The use of an electric fan is an effective 
 means of Drying. Fig. 15 shows how this 
 household article is used. A motor fan run 
 by kerosene or alcohol .'•erves the same pur- 
 pose. Sliced vegetables or fruits are placed 
 on tray ; and the fan placed close to one end 
 of the box holding the trays, with the current 
 
22 
 
 HOME DRYING MANUAL 
 
 Fi<;. 11. Commercial drier 
 with furnace. 
 
 directed along the trays, lengthwise. Insects 
 must be kept out by the use of cheesecloth 
 or similar material. Drying by this proc- 
 ess may be done 
 in twenty-four 
 hours or less. 
 With sliced string 
 beans and shred- 
 ded sweet pota- 
 toes a few hours 
 are sufficient, if 
 the air is dry. Re- 
 arrange the trays 
 after a few hours, 
 as the drying 
 will be more 
 rapid nearest the 
 fan. 
 
 As artificial 
 heat is not used 
 in fan drying it 
 is important to blanch or steam the vege- 
 tables for the full specified time. It is also 
 necessary that all fan-dried products be 
 heated in an oven to 180° F. for 10 or 15 
 minutes before storing. 
 
 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 gradually increase. De- 
 tails as to the proper scale of temperatures 
 for various vegetables and fruits are given in 
 the directions in this Manual and in the time- 
 table on page 28. 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 obtained. • 
 
 Fig. 12. Simple tray drier made at home. 
 
 In the detailed instructions on pa<j,es 25, 26, 27 
 and 28, the temperatures used are Fahrenheit. 
 The temperatures indicated are for Drying by 
 artificial 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 determine 
 when products are sufficiently dried. When 
 first taken from the Drier vegetables should be 
 rather brittle, 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 
 
 Electric range, useful for drying. 
 
 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. 
 
 PREPARING 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. 
 
 Food choppers, crout slicers or rotary 
 sheers may be used 
 to prepare food for 
 drying. 
 
 Vegetables and 
 fruits for Drying 
 should be fresh, 
 mature and in prime 
 condition for eating. 
 As a general rule 
 vegetables will dry 
 better if cut into 
 small pieces with the 
 skins removed. 
 Berries arc dried 
 whole. Apples, Fig. 14. Motor-fan, run 
 , : bv kerosene nr alcohol. 
 
 quinces, peaches ami 
 
 pears dry better if cut into rings or quarters. 
 Cleanliness is imperative. Knives and slicing 
 
DRY ALL FOOD THAT CAN BE DRIED 
 
 2.1 
 
 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 should be avoided. 
 
 BLANCHING 
 
 Blanching is desirable for successful 
 
 vegetable Drying, 
 thorough cleansing, 
 
 Blanching gives more 
 removes objectionable 
 
 Fig. IS. Series of. trays enclosed in wall-board 
 box, for use with electric fan. 
 
 odors and flavors, kills protoplasm and 
 softens and loosens the fiber, allowing quicker 
 and more uniform evaporation of the mois- 
 ture, stops destructive chemical changes, 
 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. A more 
 desirable way is to blanch in steam. For 
 small quantities a pail or deep kettle is ser- 
 viceable. A false bottom raised an inch or 
 more is necessary. Upon this rests a wire 
 basket or cheesecloth filled with the prepared 
 vegetables. The water should be just below 
 the false bottom and be boiling vigorously 
 when the products are put in. Cover with a 
 tight-fitting cover. Keep the water boiling 
 during the blanching period. For larger 
 
 Fig. 16. Meat chopper for preparing vegetables. 
 
 quantities a wash-boiler partially filled with 
 water is convenient. Bricks set on end or a 
 wooden frame raised a few inches above 
 the water make good supports for the con- 
 tainers. 
 
 Do not continue blanching longer than the 
 prescribed time as some of the valuable 
 constitutents will dissolve out, the color will 
 be destroyed and the starch will be partially 
 cooked to a paste. 
 
 The time required is short and varies with 
 different vegetables. For the proper time 
 in each case consult the directions given for 
 Drying on pages 25, 26, 27 and 28 and the 
 time-table on page 28. 
 
 After blanching, drain to remove moisture 
 and arrange on trays. 
 
 DANGER FROM 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 180° 
 F. for from 5 to 10 minutes. By the applica- 
 tion of this heat the eggs will be killed. Be 
 careful not to apply heat long enough to 
 damage the product. Store as soon as re- 
 moved from the oven. 
 
 "CONDITION" BEFORE STORING 
 
 The word "conditioning" as used in con- 
 nection with drying vegetables and fruits 
 simply means "thorough drying." It indicates 
 the after treatment of products on their 
 removal from the drying trays. 
 
 Put the dried products in bins, boxes, or, 
 if the quantity 
 issmall,inbowls. 
 Once a day for 
 a period of ten 
 days to two 
 weeks, stir thor- 
 oughly or pour 
 from one box to 
 another. The 
 containers 
 should be in a clean, dry room, and pro- 
 tected from light and insects. Shutters and 
 screens at the window are desirable. Other- 
 wise protect the dried food by spreading 
 clean cloths over it. If any part of the 
 material is found to be moist, after this pro- 
 cess, return it to the drier for a short time. 
 When for several days no change in Jthe 
 moisture content has been noticed, and 
 therefore no extra drying has been necessary, 
 the products are ready to be stored. 
 
 Properly conditioned products can be stored 
 without danger of spoiling, because spores and 
 fungi cannot begin growth if there is uniform 
 freedom from moisture on the surface. 
 
 PRACTICALLY ALL DRIED PROD- 
 UCTS SHOULD BE CONDITIONED. 
 
 Fig. 17. Croat sliccr. 
 
24 
 
 HOME DRYING MANUAL 
 
 Fig. 18. Vegetable and fruit 
 sliccr. 
 
 STORAGE FOR DRIED PRODUCTS 
 
 Of importance equal to proper Drying 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 
 covered tins, pasteboard boxes having tight- 
 fitting covers, strong paper bags, and patented 
 
 paraffin paper 
 boxes, which 
 may be bought 
 in quantities at 
 comparatively 
 low cost. 
 
 A paraffin con- 
 t a i n e r of the 
 type used by 
 oyster dealers 
 for the delivery 
 of oysters will be 
 found inexpen- 
 sive and easily handled. If using this, or a 
 baking-powder can or similar container, after 
 filling adjust the cover closely. For storage 
 on a larger scale use closely built wooden 
 boxes with well-fitted lids. Line each box 
 with paraffin paper in several layers. The 
 paper should cover the top of the contents. 
 
 It is essential that the container should 
 exclude light and insects but it should not be 
 air-tight. Products stored in air-tight con- 
 tainers suffer damage through moisture which 
 escapes from the product and condenses in 
 the package. 
 
 If a paper bag is used, the top should be 
 twisted, doubled over and tied with a string. 
 Another good precau- 
 tion is to store bags 
 within an ordinary 
 lard pail or can or 
 other tin vessel hav- 
 ing a fairly close-fit- 
 ting cover. 
 
 The products 
 should be stored in 
 a warm, dry place, 
 well ventilated and 
 protected from rats, 
 mice and insects. An 
 attic or upstairs- 
 room which is warmed 
 by pipes or flues pass- 
 ing through makes a 
 very satisfactory 
 place. Shelves near 
 a furnace also make a suitable storage place. 
 In sections where the air is very moist, 
 especial care must be used. The containers 
 should be opened occasionally and if any 
 moisture has been taken up the contents 
 should be placed in the oven until dry. 
 
 Fig. 19. Slicing corn. 
 
 It is good practice to use small containers 
 so that it may not be necessary to leave the 
 contents exposed long after opening before use. 
 
 For convenience label all packages. 
 
 Before storing products prepared by sun 
 drying, artificial heat must be applied to 
 destroy possible insect eggs. To do this place 
 the products in the oven, spread in thin 
 
 Fig. 20. Arranging vegetables or fruits on trays. 
 
 layers, and allow them to remain until the 
 temperature reaches 180° F. as indicated by 
 a thermometer inside partially open oven. 
 
 WINTER USE OF PRODUCTS 
 
 In preparing dried vegetables and fruits 
 for use the first process is to restore the 
 water which has been dried out of them. 
 All dried foods require soaking. After soak- 
 ing 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 
 when they are to be used, as the quantity of 
 water evaporated in the drying 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 x /i teaspoonful of soda to 1 
 quart of water. This improves the color. 
 
 In preparing to serve dried vegetables 
 season them carefully. For this purpose 
 celery, mustard, onion, cheese and nutmeg 
 give desirable flavoring, according to taste. 
 
 From 3 to 4 quarts of vegetable soup may 
 be made from 4 oz. of dried soup vegetables. 
 
DRY ALL FOOD THAT CAN BE DRIED 
 
 25 
 
 DIRECTIONS FOR VEGETABLE DRYING 
 
 Potatoes 
 
 Wash well, and pare very thinly. If a 
 rotary peeler is used, the potatoes should be 
 graded for size, and those of similar size 
 pared in groups. The eyes will have to be 
 removed by hand. Cut into slices 
 % 6 to % inch thick. Blanch in 
 steam 1 to 3 minutes; or in boil- 
 ing water 2 to 3 minutes. The 
 water should boil vigorously 
 enough to keep the pieces sepa- 
 rated and in motion. Drain and 
 place on drying trays in one-inch 
 layers, then dry at once. The 
 blanching should be just long 
 enough to prevent darkening while 
 the potatoes are drying. Start 
 drying at a temperature of 125°F. 
 and raise gradually to 145° to 
 150° F. toward the end of the dry- 
 ing period. When dry enough, 
 the pieces of potato will be free 
 from opaque, spongy white places, 
 and will rattle when stirred. Re- 
 move from drier, condition and 
 store. 
 
 Cauliflower 
 
 After cleaning, divide into small pieces. 
 The head may be cut by a vegetable sheer, 
 if preferred. Blanch 6 minutes in steam or 
 4 minutes in boiling water. Spread in thin 
 
 Beets, Carrots and Parsnips 
 
 Wash well, scrape off skin, and 
 cut into slices of a uniform thick-' 
 ness — jU to % inch. Blanch 2 
 minutes in steam or boiling water. Drain 
 well, spread on drying trays, and dry at 
 an initial temperature of 120° F. and not 
 exceeding 145° F. during the entire drying 
 period. These products are sufficiently dry 
 when the pieces break if an effort is made to 
 bend them, and when no moisture shows if 
 they are pressed between the fingers. 
 
 Cabbage 
 
 Take heads which are well developed. 
 Remove all loose outside leaves and central 
 stalk. Shred or cut into strips a few inches 
 long. Blanch in steam 3 minutes, or in 
 boiling water 4 minutes. Use a wire basket, 
 fill not more than 6 to 8 inches deep; and 
 stir well during the process. When drying, 
 spread in layers not over 1 inch deep, and 
 stir frequently until the product is dry enough 
 not to stick together in close masses. Begin 
 drying at 115° to 125° F. and when the cab- 
 bage is nearly dry, raise the temperature not 
 to exceed 135° F. Remove from drier when no 
 moisture can be squeezed out of thicker pieces 
 by strong pressure between the fingers. 
 
 Fig. 21. Preparing dried products for storing. 
 
 layers on drying trays. Start at a tempera- 
 ture of 120° F. and gradually increase to 
 130° F. Although turning dark while drying, 
 cauliflower will regain part of original color 
 in soaking and cooking. The drying is com- 
 plete when strong pressure between the fingers 
 does not squeeze out moisture from the 
 thicker pieces. 
 
 Celery 
 
 After washing, carefully cut into even- 
 length pieces — ^ inch or 1 inch is a good 
 measure. Blanch 3 minutes in steam or 2 
 minutes in boiling water. Drain well, and 
 spread on drying trays in ^ inch layers. 
 Dry at 135° F., stirring occasionally. 
 
 Garden Peas 
 If the pods are dusty, wash well before 
 shelling. Garden peas with non-edible pod 
 are taken when of size suitable for table use. 
 Blanch 3 to 5 minutes according to size, then 
 drain and spread on drying trays. A depth 
 of $/i to 1 inch is practicable, but single 
 layers will dry quicker. Start the drying at 
 
 FIRE PREVENTION 
 
 In home drying care should be taken that danger from fire does not result. Driers 
 made wholly or partly of wood should not be exposed to heat in such way that the 
 woodwork might catch fire if accidentally overheated or left alone too long. DO NOT 
 USE WOOD ON TOP OF A STOVE. 
 
26 
 
 HOME DRYING MANUAL 
 
 a temperature of 115° to 120° F., raising it 
 gradually to 140° F. Stir occasionally. 
 When sufficiently dry, peas will show no 
 moisture near the center when split open. 
 
 For use in soups or puree, shell mature 
 peas, pass them through a meat grinder, 
 spread the pulp on trays and dry. 
 
 Spinach 
 
 Select plants which are well grown. Re- 
 move roots and wash well. Steam 2 minutes. 
 Spread on tray and dry at a constant tem- 
 perature of 130° F. Remove from drier 
 before the leaves break when handled. 
 
 Green String Beans 
 
 Select only such beans as are in perfect 
 condition for table use. Wash carefully and 
 string. If full grown they should be slit 
 lengthwise or cut — not snapped — into pieces 
 X to 1 inch long. Blanch 5 to 8 minutes 
 according to age. To set the color of nearly 
 grown beans add 2 level tablespoonfuls of 
 baking soda to every gallon of boiling water. 
 Drain well after blanching and spread in thin 
 layers on drying trays. Begin the drying at a 
 temperature of 130° F. and gradually raise 
 it to 140° or 145° F. Drying is complete 
 when no moisture can be pressed from 
 freshly broken pieces. 
 
 Lima Beans 
 
 Choose mature beans. Shell and blanch 3 
 minutes in boiling water, keeping the beans 
 well stirred by the motion of the rapidly 
 bubbling water. Drain to remove surface 
 moisture. Spread in thin layers on drying 
 trays, and stir occasionally during the drying 
 process. Start drying at 120° to 130° F. and 
 raise this temperature gradually to 150° F. 
 
 Okra 
 
 After washing, blanch young tender pods 
 2 to 3 minutes in boiling water or steam. 
 Allow 2 minutes for older pods, which should 
 be cut into halves or quarters. Dry the 
 younger pods whole. Spread on trays in 
 single layers and start drying at a temperature 
 of 115° F. to 120° F. Gradually raise this to 
 135° F. 
 
 Okra may also be dried by being strung on 
 a string and hung over the stove. This 
 should not be done except with young and 
 tender pods. Heat in oven before storing. 
 
 Onions 
 
 Peel and cut into yi to }i inch slices. A 
 rotary' slicer is convenient for this. Blanch- 
 ing is not needed. Spread in thin layers, on 
 drying trays and dry at a uniform tempera- 
 ture of 140° F. Stir occasionally when the 
 process is three-fourths done to prevent 
 pieces scorching. Remove promptly from 
 drier when pieces break on bending. 
 
 Pumpkin and Squash (Summer and Winter) 
 
 Pare, remove seeds and spongy portions. 
 Cut into yi inch pieces. Blanch 3 to 6 min- 
 
 utes, or until the pieces are semi-transparent. 
 Spread on trays. Start drying at a tem- 
 perature of 135° F. and raise this slowly to 
 160° F. These products will be pliable and 
 leathery when dried enough, and show no 
 moisture when cut. 
 
 The strips may be hung on strings and 
 dried in the kitchen above the stove. 
 
 Shell Beans and Peas 
 
 Beans of different kinds, after maturing 
 and drying on the vines, and being shelled, 
 should be heated to 165° to 180° F. for 10 to 
 15 minutes to destroy any insect eggs which 
 may be in them. This may be done in an 
 oven. These heated beans cannot be used 
 for planting, because they are devitalized and 
 will not grow. Store in a dry place in bags. 
 
 Mature lima beans need only to be shelled 
 and stored in bags. Cow peas or any field 
 pea can be treated in the same way. 
 
 Sweet Potatoes 
 
 Wash, pare and slice, blanch 6 to 8 minutes 
 and spread on drying trays. Dry until 
 brittle, starting at a temperature of 145° 
 to 150° F. and gradually raising it to 155° 
 to 165° F., when the drying is nearly done. 
 Remove from drier when pieces are brittle and 
 break under pressure. 
 
 Tomatoes 
 
 Select fruit which is firm and well ripened. 
 Blanch 1 or 2 minutes, or long enough to 
 loosen the skins. When cool enough to 
 handle, peel, and cut into slices i-i to yi inch 
 thick. Spread in single layers on drying 
 trays, placing cheesecloth or other thin open- 
 mesh fabric over the tray bottoms if made of 
 wire. Start drying at a temperature of 120° 
 F. and raise it gradually to 140° F. When 
 dry enough the tomatoes will break when 
 bent, on conditioning they will become some- 
 what pliable. 
 
 Turnips 
 
 Turnips for drying should be in prime 
 condition and free from pithiness. Prepare 
 as directed for potatoes. Blanch 1 to 2 
 minutes, drain and spread on drying trays. 
 The drying temperature is 135° to 140° F. 
 at the beginning, gradually raised to 160° to 
 165° F. When dry enough the pieces will 
 rattle when stirred. 
 
 Wax Beans 
 
 These are dried in the same manner as lima 
 beans. 
 
 Soup Mixtures 
 
 Vegetables for soup mixtures are prepared 
 and dried separately. These are mixed as 
 desired. 
 
 Sweet Corn 
 
 Select ears that are at the milk stage, prime 
 for table use and freshly gathered. Blanch 
 on cob in boiling water for 8 to 12 minutes to 
 
DRY ALL FOOD THAT CAN BE DRIED 
 
 27 
 
 set milk. Drain thoroughly, and with a 
 sharp knife cut off in layers or cut off half 
 the kernel and scrape off the remainder, 
 taking care not to include the chaff. Start 
 
 at temperature of 130° F. and raise gradually 
 to 140°, stirring frequently. 
 
 Corn is dry when it is hard and semi- 
 transparent. 
 
 DIRECTIONS FOR FRUIT DRYING 
 
 Fruits may be dried in the sun until the 
 surf act' begins to wrinkle, then finished in 
 the drier. With stone fruits, such as peaches, 
 plums, apricots and cherries, none but fruits 
 that are fresh, ripe and in perfect condition 
 should be used. With apples, pears and 
 quinces, effective thrift calls for using the 
 sound portions of fruit that may be partially 
 wormy or imperfect. When properly dried, 
 fruits should be entirely free from moisture 
 when pressed between the fingers on removal 
 from drier and should be leathery and pliable. 
 
 Sulphuring Fruits 
 
 Apples, pears, peaches and apricots are 
 subject to chemical changes as soon as the skin 
 is removed or the flesh exposed to the air. 
 To stop these changes and so preserve the 
 natural appearance, color and flavor, it is 
 necessary, before drying, to sulphur these 
 fruits, as they can not be blanched. Blanch- 
 ing causes loss of sugars in the blanching 
 process and dripping of the juice occurs when 
 blanched fruits are subjected to the heat of 
 the drier. Sulphuring does not affect the 
 food value of the fruits and is not injurious to 
 persons using them. 
 
 Provide a box large enough to enclose a 
 stack of trays. This may be a packing box 
 or a frame covered with canvas, building paper 
 or wall-board. Stack the filled trays on 
 bricks or blocks of wood which will hold the 
 bottom tray several inches above the ground. 
 The trays should be separated from each other 
 by blocks of wood. Beneath this stack place 
 one or two sticks of sulphur in an old sauce- 
 pan, shovel or other holder. Set fire to this 
 sulphur by using coals or lighted shavings and 
 invert the box to cover trays and reach to the 
 ground. Add sulphur as needed during the 
 time specified in the directions. The time 
 varies with various fruits and is given in 
 special directions on pages 11 and 28. 
 
 Apples and Pears 
 
 Pare, core and slice, dropping slices into 
 cold water containing eight level teaspoonfuls 
 of salt to the gallon, if a light-colored product 
 is desired. Leaving them for a short time in 
 salt water will prevent discoloration. (If 
 preferred, core the whole fruit, after peeling, 
 and slice into rings, dipping these for a 
 minute or two into cold salted water as 
 described above.) 
 
 To sulphur spread in trays of wire 1 to \}4 
 inches deep. Put each tray as soon as filled 
 
 into the sulphuring box for 20 to 30 minutes. 
 When the product feels moist on the surface 
 and shows a lightened color, the sulphuring is 
 complete. 
 
 Begin drying at 130° F. and raise this 
 gradually to 175° F. Stir or rearrange fruit 
 occasionally to insure even drying. The 
 fruit is dry when a handful of slices is pressed 
 and separate when released, leaving no 
 moisture on the hand. 
 
 Apricots 
 
 Select ripe fruit before it drops from the 
 tree. Remove pits by cutting fruit open with 
 a sharp knife. Apricots are usually dried 
 with the skins on. Arrange the halves on 
 trays with pit cavity uppermost, and dry. 
 If desired, they may be sulphured before dry- 
 ing — the time IK to 2 hours, or until liquid 
 collects in the stone cavity. 
 
 Start drying at a temperature of 130° to 
 145° F. and raise it gradually to 165° F. 
 Remove from the drier when pliable and 
 leathery. 
 
 Berries 
 
 Dry as soon as possible after picking. 
 Spread in thin layers and put each tray as 
 soon as filled into the drier. It may be 
 necessary to spread cheesecloth over wire 
 mesh bottoms of trays to keep berries from 
 falling through. 
 
 It is not advisable to dry such fruits as red 
 raspberries, currants and strawberries, unless 
 no other conservative methods are con- 
 venient. 
 
 Start the drying at a temperature of 135° 
 to 145° F. and raise it gradually toward the 
 end of the drying process to 150° to 155° F. 
 Properly dried berries rattle somewhat when 
 stirred and show no moisture when pressed. 
 
 Cherries 
 
 Pick over well and wash. Remove surface 
 moisture by draining. Spread unpitted in 
 thin layers. 
 
 Start drying at a temperature not above 
 120° F. and raise gradually to 150° F. Prop- 
 erly dried cherries are leathery. 
 
 Figs 
 Select ripe figs and pick over thoroughly. 
 Wash, drain well and spread in single layers 
 on drying trays. If dried in the sun, turn 
 daily, protect from insects by glass or netting, 
 and bring indoors at night. When applying 
 artificial heat, start drying at a temperature 
 of 120° F. and raise this gradually to 140° F. 
 When nearly dry, immerse figs for 2 or 3 
 minutes in boiling brine {% pound salt to 
 every 3 quarts water, or 1 pound to 3 gallons.) 
 Drain, and finish the drying. 
 
28 
 
 HOME DRYING MANUAL 
 
 Peaches 
 
 Select fruit which is uniformly and fully 
 ripe. Cut open with a sharp knife and re- 
 move the pits. Peaches are not usually pared, 
 as the juice is lost by dripping if this is done. 
 To sulphur arrange in single layers on trays 
 with the pit surface up. Sulphuring will take 
 from 1-2 hours and is complete when the 
 juice collects in the pit. Care must be taken 
 when transferring trays to drier to prevent 
 loss of juice. 
 
 Start drying at a temperature of 130° to 
 145° F. and raise it gradually to 165° F. when 
 the process is nearly completed. 
 
 Properly dried peaches are pliable and 
 leathery. 
 
 Plums 
 
 Select fruit which is ripe. Remove pits by 
 cutting fruit open with a sharp knife. Ar- 
 range halves on trays in single layer with pit 
 cavity uppermost. 
 
 Treat with sulphur fumes 20 to 25 minutes. 
 When liquid collects in the pit cavity the 
 
 plums are sulphured enough, and are ready 
 to dry. Start drying at a temperature of 
 130° to 145° F. When the surface begins to 
 wrinkle increase slowly to 175° F. 
 
 Properly dried plums are leathery and 
 pliable. 
 
 Prunes 
 
 Prunes which are fully ripe and have fallen 
 from the trees are best for drying. Grade and 
 dip into boiling lye for 16 to 20 seconds. 
 Allow 1 oz. lye to 2 gallons water. When 
 dipped long enough there will be a slight in- 
 dication of cracking of the skin near the stem 
 end, but the skin will not be broken. Too 
 strong lye or too long a dip will cause the 
 skin to split and peel off. 
 
 Rinse thoroughly in cold water and then 
 spread on drying trays in single layers. Start 
 drying at 130° F. and when the surface be- 
 gins to wrinkle, raise the temperature very 
 gradually to 175° F. Properly dried prunes 
 show no moisture when cut or when pressed 
 between the fingers. 
 
 TABLE FOR BLANCHING AND DRYING 
 
 The following table shows blanching time for vegetables and the temperatures to be used 
 in drying by artificial heat. 
 
 Vegetables 
 
 Blanching 
 Time 
 
 Temperature 
 
 [TiiSirenlieit) ' 
 
 Minutes 
 
 Beets 
 
 Cabbage 
 
 Carrots 
 
 Cauliflower 
 
 Celery 
 
 Figs 
 
 Garden peas 
 
 Green string beans 
 
 Lima beans 
 
 Okra 
 
 Onions 
 
 Parsnips 
 
 Potatoes 
 
 Prunes 
 
 Pumpkin and Winter pquash 
 
 Spinach 
 
 Summer squash 
 
 Sweet corn 
 
 Sweet potatoes 
 
 Tomatoes 
 
 Turnips 
 
 Wax beans 
 
 3 to 
 
 2 
 
 4 to 
 
 2 to 
 
 3 to 
 
 5 to 
 
 3 
 
 3 
 
 2 
 2 to 
 
 3 to 6 
 
 2 
 3 to 6 
 8 to 12 
 6 to 8 
 
 \li 
 1 to 2 
 
 3 
 
 Apples. . 
 Apricots . 
 Berries. . 
 Cherries . 
 Peaches. 
 Pears. . . 
 Plums. . . 
 
 Fruits 
 
 Degrees 
 120 to 145 
 115 to 135 
 120 to 145 
 120 to 130 
 135 
 120 to 140 
 115 to 140 
 130 to 145 
 
 150 
 115 to 135 
 
 140 
 120 to 145 
 125 to 150 
 130 to 175 
 135 to 160 
 
 130 
 135 to 160 
 130 to 140 
 145 to 165 
 120 to 140 
 135 to 165 
 
 150 
 
 130 to 175 
 130 to 165 
 130 to 155 
 120 to 150 
 130 to 165 
 130 to 175 
 130 to 165 
 
 The exact time for Drying cannot be given. Individual judgment must be used following the 
 directions in " Details of Drying," on page 22, and the directions on pages 25, 26, 27 and 28. 
 
DRY ALL FOOD THAT CAN BE DRIED 
 
 29 
 
 FERMENTATION AND SALTING 
 
 The use of brine in preparing vegetables 
 for winter use has much to commend it to the 
 household. The fermentation method is in 
 general use in Europe, and is becoming better 
 known in this country as a 
 means of making sour-crout 
 and other food products 
 which do not require the 
 containers used for canning. 
 No cooking is required by 
 this process. Salt brine is 
 the one requirement. The 
 product may be kept in any 
 container that is not made 
 of metal and is water-tight. 
 The vital factor in preserv- 
 ing the material is the lactic 
 acid which develops in fer- 
 mentation. An important 
 feature is that vegetables 
 thus prepared may be served 
 as they are or they may be freshened by 
 soaking in clear water and cooked as fresh 
 vegetables. 
 
 Sour-crout 
 
 The outside leaves of the cabbage should be 
 removed, the core cut crosswise several times 
 and shredded very finely with the rest of the 
 cabbage. Either summer growth or fall 
 cabbage may be used. Immediately pack 
 into a barrel, keg or tub, which is perfectly 
 clean, or into an earthenware crock holding 
 four or five gallons. The smaller containers 
 are recommended for household use. While 
 
 packing dis- 
 
 as possible and apply a cloth and then a 
 glazed plate or a board cover which will go 
 inside the holder. If using a wooden cover 
 select wood free from pitch, such as basswood. 
 
 tribute salt 
 as uniformly 
 as possible, 
 using 1 
 pound of 
 salt to 40 
 pounds of 
 cabbage. 
 Sprinkle a 
 little salt in 
 the con- 
 tainer and 
 put in a lay- 
 er of 3 or 4 
 inches of 
 shredded 
 cabbage and 
 pack down 
 gently with a 
 wooden 
 utensil like a potato masher. Repeat 
 
 with salt, cabbage and packing until the 
 container is full or the shredded cabbage is 
 all used. Press the cabbage down as tightly 
 
 Fig. 23. Arrangement of cover on 
 crock containing fermented products. 
 Note the use of paraffin, board and 
 cloth. 
 
 Fig. 22. Articles used in fermenting vegetables. 
 
 On top of this cover place stones or other 
 weights (using flint or granite and avoiding 
 the use of limestone or sandstone). These 
 weights serve to force brine above cover. 
 
 Allow fermentation to proceed for 10 days 
 or two weeks, if the room is warm. In a 
 cellar 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 removed. As a final step pour 
 melted paraffin over the brine until it forms a 
 layer from yi to yi inch thick to prevent the 
 formation of the scum which occurs if the 
 weather is warm or the storage place is not 
 well cooled. This is not necessary unless the 
 crout is to be kept a long time. The crout 
 may be used as soon as the bubbles cease to 
 rise. If scum forms and remains the crout 
 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 crout 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 
 
30 
 
 HOME DRYING MANUAL 
 
 crocks make satisfactory containers. Put a 
 layer of vegetables about an inch thick on the 
 bottom of the container. Cover this with 
 salt. 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 
 use more salt than the quantity required in 
 proportion to the vegetables used. Cover the 
 surface with a cloth and a board or glazed 
 plate. Place a weight on these and set aside 
 in a cool place. If sufficient liquor to cover 
 the 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 will be some bubbling 
 at first. As soon as this stops set the con- 
 tainer where it will not be disturbed until 
 ready for use. Seal by pouring very hot 
 paraffin on the surface. 
 
 THE USE OF BRINE 
 
 This method is used for cucumbers, 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 yi pint of vinegar and J^ cup salt. 
 The amount of brine needed will be about yi 
 tlie volume of the material to be fermented. 
 When fermentation is complete the container 
 should be sealed as detailed for sour-crout. 
 
 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 J4 pint of vinegar and 3 4 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 bubbles cease 
 to rise when the container is lightly tapped or 
 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 cucum- 
 bers, but these may be omitted if the vege- 
 tables are to be freshened by soaking, when 
 they are to be used. The method is the 
 same as with cucumbers. 
 
 PREPARING FOR USE 
 
 To prepare salted vegetables for use, soak 
 in 3 or 4 times their volume of cold water to 
 draw out excess salt. One or two changes of 
 water will shorten this process. They 
 should then be drained and rinsed well, put in 
 cold water, brought slowly to a boil, and 
 cooked until tender. They may then be pre- 
 pared and served as fresh products are pre- 
 pared and served. 
 
 Fermented 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 
 will have flavor similar to that of the greens 
 in their fresh state. 
 
 Fermented corn should be. soaked several 
 hours, with three or four changes of water. 
 During the cooking also there should be one 
 change of water. The corn 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. 
 
 PICKLING VEGETABLES 
 
 Pickling is an important branch of home 
 preparedness for the winter months. Pickles 
 have lit tie food value, but they give a flavor to 
 a meal which is liked by many. They should 
 not be given to children. 
 
 In pickling, vegetables are usually soaked 
 overnight in a brine made of 1 cup of salt 
 and 1 quart of water. This brine removes t he- 
 
 water of the vegetable and so prevents 
 weakening of the vinegar. In the morning 
 the brine is drained off. 
 
 Alum should not lie 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 temperature. 
 
DRY ALL FOOD THAT CAN BE DRIED 
 
 31 
 
 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. 
 
 Tomato Catsup 
 
 4 quarts ripe tomatoes, boil and strain. 
 Add 4 tablespoonfuls of salt. 
 2 cups of vinegar. 
 
 1 level teaspoonful each of cayenne pepper, cin- 
 namon, cloves, allspice, mustard and black pepper. 
 
 Boil rapidly until 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. All spices, 
 except cayenne pepper, should be enclosed in 
 cloth bag and removed when catsup is done. 
 
 Chili Sauce 
 
 2 dozen ripe tomatoes (dip in boiling water to peel). 
 6 peppers (3 to be hot). 
 
 3 onions. 
 
 2/5 cup of corn syrup. 
 
 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 
 
 2 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. 
 
 % pound of mustard. 
 
 1 tablespoonful of turmeric. 
 */5 cup of corn syrup. 
 
 K 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 thick. 
 Then add the vegetables and simmer for 
 % hour. Stir to prevent burning. Put in 
 cans while hot. 
 
 Cold Tomato Relish 
 
 8 quarts firm, ripe tomatoes; scald, cold-dip and then 
 chop in small pieces. 
 
 To the chopped tomato add : 
 
 2 cups chopped onion. 
 2 cups chopped celery. 
 
 2 cups corn syrup. 
 
 1 cup white mustard seed. 
 J'2 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. 
 
 Corn Relish 
 
 1 small cabbage. 
 
 1 large onion. 
 6 ears of corn. 
 
 2 tablespoonfuls of salt. 
 2 tablespoonfuls of flour. 
 l}<s cups of corn syrup. 
 
 2 iiot peppers. 
 
 1 pint of vinegar. 
 
 \ x /i tablespoonfuls of mustard. 
 
 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. 
 
 Dill Pickles 
 
 To make dill pickles follow the directions 
 for fermenting cucumbers, page 30, using 
 alternate layers of dill leaves, whole mixed 
 spices and cucumbers. The top layer should 
 be of beet or grape leaves an inch thick. 
 
 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 yi 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 1 cup 
 of corn syrup. 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 overnight. 
 Drain well. Put in a crock and cover with 
 vinegar to which have been added stick cinna- 
 mon and 1 cup of corn syrup for every quart 
 of vinegar used. Once a day for a week pour 
 off vinegar, heat to boiling and pour over 
 tomatoes again. \ Cover top of crock with a 
 cloth and put on cover. This cloth should 
 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 ' 4 ' cup of salt. Let 
 stand 1 hour, bring to the boiling point and 
 
32 
 
 HOME DRYING MANUAL 
 
 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 corn, 
 kale, chard, salsify and tomatoes. 
 
 drain. Mix }4 pound mustard, 1 cup of 
 flour, 4 cups of corn syrup, 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 of green tomatoes. 
 1 quart of onions. 
 
 1 hot red pepper. 
 
 2 cups of corn syrup. 
 
 1 2 cup of salt. 
 
 l~ l 2 ounces 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 apples, stick 3 or 4 whole cloves in 
 each one and cover with vinegar to which 
 
 have been added stick cinnamon and 1% cups 
 corn syrup for every quart of vinegar used. 
 Cook slowly at a low temperature until apples 
 are heated through. These may be put in 
 jar or stone crocks. 
 
 Sweet Pickled Peaches 
 
 Wipe peaches and stick 3 or 4 whole cloves 
 in each one. Put in jars or crock and cover 
 with hot vinegar, allowing 3% cups of corn 
 syrup 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. 
 }/i cup of salt. 
 
 6 cups of corn syrup. 
 
 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, Agricultural Colleges, Experiment Stations, and other sources. 
 
 The National War Garden Commission, wishing to do all within its power to aid the War 
 Industries Board in the very necessary economy in the use of paper, has limited the edition 
 of this book and asks those who receive it in quantity to make the most careful distribution 
 so that the book may reach the hands of none but those who will use it. IF THE INDIVID- 
 UAL RECIPIENT CAN NOT USE THIS BOOK IT IS URGED THAT IT BE HANDED TO 
 SOME ONE WHO WILL USE IT. 
 
 TABLE OF CONTENTS 
 
 CANNING Page 
 
 Advantages of Cold-pack Method 5 
 
 Arranging for canning 8 
 
 Blanching and cold-dipping 7 
 
 Botulism 14 
 
 Canning in Tin 14 
 
 Cold-pack Method in the South 3 
 
 Community canning 3 
 
 Containers 6 
 
 Equipment for Cold-pack Method 5 
 
 Fruit canning, directions 13 
 
 Grading vegetables and fruits 7 
 
 High Altitudes 5 
 
 Methods of Canning 4 
 
 Steps in Cold-pack Method 8 
 
 Tests for jars and rubbers 6, 7 
 
 Time-table for blanching and sterilizing 2 
 
 Vegetable canning, directions 10 
 
 DRYING 
 
 Artificial heat 20 
 
 Blanching 23 
 
 Community drying 19 
 
 DRYING (Continued) Page 
 
 Conditioning dried products 23 
 
 Details of drying 22 
 
 Electric fan 21 
 
 Fire prevention 25 
 
 Fruit drying, directions 27 
 
 Insects, protection from 23 
 
 Methods of drying 19 
 
 On top of or over stove or range 20 
 
 Oven drying 20 
 
 Preparing food material for drying 22 
 
 Storage of dried products 24 
 
 Sun drying 19 
 
 Time-table for drying 28 
 
 Vegetable drying, directions 25 
 
 Winter use of dried products 24 
 
 FERMENTATION AND SALTING 29 
 
 FRUIT BUTTERS 17 
 
 JELLY MAKING 16 
 
 PICKLING 30 
 
 SOUR-CROUT 29 
 
UNITED STATES FOOD ADMINISTRATION 
 
 Mobile, Alabama. 
 September 6th, 1918 
 MR. P. S. RIDSDALE, Secretary, 
 
 National War Garden Commission, 
 Washington, D. C. 
 
 Dear Mr. Ridsdale: 
 
 I desire to tender my sincere thanks for the books which you have furnished 
 for distribution and use among the war gardeners of Mobile, and as encourage- 
 ment and assistance to others to take up this splendid work conducive not only 
 to increased supply of food products, but to the health and happiness of those 
 who wisely give Mother Earth the attention which just at this time she all the 
 more richly deserves. 
 
 It is needless for me to assure you chat the books have been extremely 
 helpful. I consider them the most complete and serviceable ever produced; 
 and excepting only the family Bible, the foundation of all ethics and morality as 
 well as the common law, these books are of more vital importance to every house- 
 holder, in fact, good citizens throughout the land, than most printed matter 
 obtainable. 
 
 Your books on canning and drying are likewise of inestimable value, and 
 your splendid co-operation in the common cause of increasing and conserving 
 the food supply in our present crisis meets with the heartiest appreciation. 
 
 Very sincerely, 
 (Signed) HENRY A. FORCHHEIMER, 
 
 Federal Food Administration Board. 
 
 UNITED STATES FOOD ADMINISTRATION 
 
 Davenport, Iowa. 
 
 September 5, 1918. 
 MR. P. S. RIDSDALE, Secretary, 
 
 National War Garden Commission, 
 
 Washington, D. c. 
 
 My dear Mr. Ridsdale: 
 
 We have found your publications of great value in our work in this State 
 and it gives me pleasure to thank you for your prompt and cordial compliance 
 with all of our requests. 
 
 Your book on War Vegetable Gardening and the one devoted to Canning and 
 Drying are filled with information of great value to the gardener and housewife. 
 
 It has been a source of great satisfaction to us to be able to distribute your 
 books in every County in Iowa and we. have used care to place them in the hands 
 of people who need them and who are constantly calling for just the information 
 contained in them. 
 
 We .feel that your co-operation has been of great importance. 
 
 Faithfully yours, 
 
 (Signed) M. L. PARKER, 
 
 State Merchant Representative, 
 
 Iowa Food Administration. 
 
LIBRARY OF CONGRESS 
 
 After J. N. Darling, in New York Tribune. 
 
 NATIONAL WAR GARDEN COMMISSION 
 
 A Patriotic Organization Affiliated with the Conservation Department 
 of the American Forestry Association 
 
 WASHINGTON, D. C. 
 
 Charles Lathrop Pack, President. 
 
 Percival S. Ridsdale, Secretary. 
 
 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. 
 
 Norman C. McLoud, Associate Secretary. 
 
 Dr. John Grier Hibben, N. J. 
 Emerson McMillin, N. Y. 
 Charles Lathrop Pack, N. J. 
 A. W. Shaw, 111. 
 
 Mrs. John Dickinson Sherman, 111. 
 Capt. J. B. White, Mo. 
 Hon. James Wilson, Iowa. 
 Commissioner of Education.