THE MANITOBA HEALTH COOK BOOK
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The cans themselves may be either glass or tin, but for home
use glass is preferable as being easier to clean and less apt to cor-
rode. So also glass covers or tops are better than metal. It is
probably economical to have new rubber rings for each season's
canning.

Preliminary— Time and trouble may be saved if all jars are
tested so that only those which can be made quite air tight are
used. Vegetables should be fresh and firm and not over-ripe.

Blanching—Certain vegetables are the better for being
“blanched’’—-plunged into boiling water and kept boiling for a
time—to loosen skins, to reduce objectionable odors, and to reduce
the bulk. Then they are dipped in cold water or placed under a
running tap till cool to the touch. This makes them more firm.

Packing— [he vegetables are then placed carefully in the cans
—not packing too tightly so as to interfere with sterilization nor
too losely wasting space. To the vegetables then add one teaspoon-
ful of salt and pour on boiling water to fill jar within a quarter of an
inch of the top. The tops are then put on but not too tightly.
Leave so that it may be completely tightened after the sterilizing
process. is complete.

The sterilizing is done by boiling in a large container as soon
as possible after packing. Have the water boiling when the jars
are placed on the tray or false bottom and maintain the heat

teadily. The time cee be not less than 3 hours in an ordinary
steam cooker—or |1!/% hours if under a steam pressure of five

pounds.

When sterilization is complete, remove jars, tighten covers
thoroughly and invert to cool. Then store in a cool and dark place.

Canning Fruits—Wéith complete sterilization fruits may be
canned without sugar and these are available for jelly making, pie
filling, salad, etc., simply by adding hot water instead of syrup.
Fruit should be canned immediately after being picked—the same
day if possible.

If syrup is desired its thickness may be adjusted to the parti-
cular fruit. For thin syrup use | cup sugar to 2 cups water; for
medium, | cup sugar to | cup water; for thick syrup, 2 cups sugar
to | cup water. Boil the sugar and water in a covered saucepan for
five minutes. Generally allow | cup syrup to each pint jar.

Canning Meats—Those who have successfully canned fruit
should never rest satisfied until success is achieved in preserving by
this method some of the best poultry, beef, pork, etc., which on the
farm apart from this method is available only on very rare occasions.
The satisfaction when a car load of friends drop in unexpectedly of
being able to go to the celler and bring up a delicious dinner of
chicken, turkey, beef or pork, will repay all the effort involved.

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