EVERY STEP IN CANNING: THE COLD-PACK METHOD
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to the demonstrations. So leaving my small daughter with my mother, I went to the Normal School at DeKalb, Illinois, and heard and saw for the first time cold-pack canning. It is suf
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ing, for every 4000-foot increase in altitude it will be well to add twenty per cent to the time required as given in recipes or time schedules for the canning of all kinds of fruits,
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bber and top in position. Seal partially--not tight. Sterilize jars twenty minutes in hot-water-bath outfit and in condensed steam, fifteen minutes in water-seal, ten minutes in stea
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eady for the canner. Tomatoes sterilized under boiling water require twenty-two minutes; in condensed-steam cooker, twenty-two minutes; in water-seal, eighteen minutes; in steam-press
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hen steam the spinach there. If we boiled the spinach for fifteen or twenty minutes we would lose a quantity of the mineral salts, the very thing we aim to get into our systems when w
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uch acid is present. One little spore left in a jar will multiply in twenty hours to some twenty millions of bacteria. This twenty million can stand on the point of a needle, so a can
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using enameled tin cans. If using a hot-water-bath outfit, sterilize twenty minutes; if using a water-seal outfit, a five-pound steam-pressure outfit or a pressure-cooker outfit, ster
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e price of poultry is high. The bird should not be fed for at least twenty-four hours before killing. It should be killed by the approved method and picked dry. When the feathers hav
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some cheesecloth. A convenient size for the glass top is eighteen by twenty-four inches. To hold the glass make a light wooden frame of strips of wood a half inch thick and one inch w
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drying beets always select young, quickly grown, tender beets. Steam twenty to thirty minutes, or until the skin cracks. Dip in cold water, peel and slice into one-eighth to one-quart
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xtract the juices to form a brine, which will cover the top in about twenty-four hours. If a brine does not form it may be necessary to add more stones after the material has stood a
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ine is poured over as before. This is repeated on the fourteenth and twenty-first days, thus giving an even cure to all pieces. Bacon should remain in the brine from four to six weeks
Robert Gair Co. Brooklyn, N.Y.
Hinde & Dauch Paper Co. Sandusky, Ohio
National Paper Products Co. San Francisco, Cal.
Sefton Mfg. Corporation 1301 W. 35th St., Chicago, Ill.
Thompson & Norris Co. Concord and Prince Sts., Brooklyn,
N.Y.
Boston, Mass., and Brookville, Ind.
U.S. Corrugated Fibre Box Co. 1315 Martindale Ave., Indianapolis,
Ind.
THERMOMETERS FOR OVEN, CANDY AND SUGAR
Taylor Instrument Companies Rochester, N.Y.
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