Crook County journal., September 06, 1917, Page PAGE 5, Image 5

SEPTEMBER 6, 1017
CROOK COUNTY JOURNAL
PAGE S
HELPFUL HINTS ON
HOME CANNING
i
Simple Equipment For Preserv
ing Fruits and Vegetables,
COLO PACK METHOD IS EASY
Long Uad With Sties by Thousand,
f Boy and Girl of Canning Club.
Wathboilor Utaful In tho Proeo.s.
Tim Tabl For Scalding, Blanohing
and BUriliilng th Food. t
(from ultl.n 14 Itiformutliiti, I'nltfd Hiatal
dxpuriinniil ut aiirlvullura, I
ln(. Ha lally oarvful to rumor
all forrlKii (limit from 11m irrpvn.
lilaiK'b vrifi-tiililca and all fruits tx
cc)t Irt-rrli'N liy leaving- (I11111 from tinea
tu flva minute In i'I'-hii UiIIImk water.
((move (lis lilanrliMl product fniia
(lio IxillluK water and i1iiiik llifiu
quickly Into void water. Ilia collier th
CAN SURPLUS FOOD, BUT
USE JARS AND CANS .
WISELY.
Don't liava nit empty prrarrv
liitf Jar III your limno licit full.
Tlinre may ln hum iiunvulty
In aeeurliijf rum and treervlni;
Jar.
Iteervo nKiilar Unlit seallnf
rmitiilnera fur vrKftiililca, con
cei,trntel aoiiia, meat and (ImIi.
Com rut rule prislm! no tlint
rarli Jiir or can will liold aa much
fowl and aa lltfkt water aa oa
allila. l'ut up Jama, JHIIc and pra
arrvpa In kIukhch aonlnd with cork
or liaiwr and paraffin. Pack fruit
uItm In ordinary not ilea.
iMm't can anything tliat ran b
kopt Juat aa well dried or In oili
er forma. Dry nary and uiatura
lima bran for winter am,
I'rodme In your garden lota of
rautiaga, potato and root rropa
tbat ran I kept for th winter
without ran 11 tin.
How Can by tho On Parlod Cold
Paok Mothod.
1 Don't let falualilu aurplua frulta and
TWtalilra to lo waale. Adult and
rhllilrru In a ry few hour with lit
tli other home equipment than wash
boiler and an mid Jura can preserve
luurb valuable xrlhliiille food for heit
winter' One. Hucctilriit veKetuhle and
frulta are Important to lien lib the year
. round. Ke Unit your table I aup
plied. The simple one period cold park
method ticftcrllicti la thiit taught by
. the I'nlted Htale depart iiieut of arl
culture for tho boy and girl of tbe
canning club In the northern and west
ern slstea. With thla method thou
aaud of boya and glrla each aeaaon
put up Vast quantltle of fruit aud
vegetable. With thla method prac
tically every veuetnhle and fruit grown
In thla aectlon can be canned.
The wn boiler method desc-rllied
below la entirely effective. Tboae who
dealre mny purchuae home alze woter
seal, meu m pressure or pressure cook
er canning oiitiltH. which save time and
fuel.
Preliminary Preparation For Can
ning. Provide a false bottom of wooden
lattice work, rrna piece of Wood or
coarae wire netting for your clean
waah boiler or other targe, deep ves
ael to be lined for sterilizing.
Kill the vessel with clean water o
that the boiling water will cover the
U0MK1IADE BTKHIUZINO OUTFIT.
Hut watar bath, allowing a satisfactory
typo of wooden rack for tho support ot
Ui jura.
tops of tbe Jars or cans. Begin heat
lug the wuter so that It will be boiling
violently by the time the containers
are packed.
Bee that nil cans or jars are In good
condition aud absolutely clean. Scald
them thoroughly. Use new rubber
rings and sculd them Just before put
ting them on the Jars.
Preparing Fruit and Vsgetablaa.
Start with clean hands, clean uteu
alls and clean, sound, fresh products.
Throw out all vegetables and fruits
which are withered or unsound. Wash
out all grit and dirt. If possible use
only fruits and vegetables picked the
ame day, and never con peas and corn
picked more than five hours.
Prepare fruits and large sized veg
etables for blanching. Remove all
pots from apples.
' Prepare beans and greens as for cook-
; ,q :d
Tiia MLaiK'HiNo raotrnN.
T chowwrloth wrpd product bolng
luwcrtd lino bulllo watar.
U'tler. Take them out Immediately
and let them drain. I Hint let them
Nik In the cold water.
I'rom this point on wed 1 blgbly
liiiporlauL The blunrbetl vegetablei,
and frulta, which are allgbtly warm,
muat not be allowed to remain out of
the Jar a moment longer than la itec
wwiry. Kemove aklu when required, and aa
each article la pared rut It up Into
'1
V?
A f
v-o -y
In the caae of vegetable fill tbe con
tainer wltb boiling hot water to wblcb
little aalt ha been added.
rime araMcd rubber ring on tbe
Ian Jar and acrew down tbe top.
Heal tin cans completely. Watch
them for Irak. A tbe preliminary
treatment bit taken core of eipaualon,
It la not iieceaHary to exhaust tbe can.
How to Starillio er Proc.
Put the Jar or can a ou a poa
alhle Into hulling water In a waah boil
er or Into your cunning device. Let
them proem for the time iiieclflcd In
the table, counting from the time tbe
WHH-r begin to boll agulu or the gauge
on the cunning out lit regixter tbe
proper preure.
Time xebcdule given I bawd upon
;lie one quart pack and upon fresh pick
ed product.
When pMreHHlng fruit In atemu pre
ure runnel k not over Ave pound of
teuui preKaiiro aliould lie uwd.
When processing veritable and
meat do not uko over tlflceii Hiunda
if preBKiire,
After proceaHlng remove the contain
era. Tighten the top of Jar immediate
ly Mud aland the container upside
down In a cool place bring careful that
rt CS. A A
r
L " V
DirriNO MJk.NCIIKO PRODUCT WHILE HOT
INTO COLD WATER,
proper lze and pack directly Into the
clean, acalded can or Jar.
Pack as solid a possible, being care
ful not to bruise or maab soft prod
uct. In the caso of fruit fill the rontalnen
at once with boiling hot sirup.
TIME TABLE:'
rACEIPIO BLANCHED AND COLD DIPPED
moUtJCT INTO JABS.
no draft atrlkea tbe hot Jar. Watch
for leakage, and acrew coven down
tighter when necessary. Ktore In a
cool, dry place not exposed to freezing
temperature.
t'se band laliel for can, being care
ful not to let tbe glue get on the can
Itaelf, a It may cause rust.'
I'rom time to time, especially in very
hot weather, examine Jars and ran,
making certain that there are 110 leaka,
swelling or other sign of fermenta
tion. .. J,
There will be no spoilage It the dlrec-'
tlona are followed Implicitly and tbe
container are sealed up tight.
Fruits which are put up with heavy
sirup can be kept under cork and
paratlln seal. Save all wide pecked
bottles, glasses aud Jars for putting up
fruits.
Vegetables, meats and flsb, however,
cannot be kept safely unless they are
hermetically sealed. Reserve regular
Jars for product that cannot be pack
ed in other way.
A there may be some difficulty In
securing can and Jars, dry or keep In
other ways everything that need not
be canned.
For SealJimr, Blanching, mnj StmriliMinm
FruilB aiiit V9ftablB by Onm-pmriom
CWW-pac M it hod:
Product.
?
t
a
2
'J
PS II
ii
E 8
S
Fruit ot All Kind. Mln. Mln.
Aprlcota 1 to I 16
Uluckbcrrlea no 16
Mulberries n0 e
Cherrica (sweet) no 16
Uewborriea no 16
Clrupci no 16
1'aaehM 1 to t 18
I'lliins no 16
ItuBplierrien n0 jj
Strawberrlea no 16
Citrua frulta , m 12
Cherries (aour) , no 16
Crunberrlea no 16
Ourrnnta no 16
Gooneberrle , no 16
Khubarb (blanch befor paring)..... 1 to I 16
Apples 114 20
Peara , J14 20
Fun 15 40
Pineapple 10 to
Quince I 40
Special Vegetable and Combination.
Tomatoes 1 to 8 JJ
Tomatoea and corn , T. 2.C. 10 SO
Eggplant , 60
Corn on cob or cut off I 180
Pumpkin I M
Squaah I M
Hominy , 1U0
Cabbage or aauerkraut I (0
Greena or Pot Herba.
Aaparagu I 120
Brussels sprouts t 130
Cauliflower 6 130
Pepper creaa 5 120
Lambs' quarters 15 120
8our dock IB 120
Smartweed Bprouta 16 120
Purslane or "pualey" 15 120
Pokeweed 15 120
Dandelion 16 ISO
Marsh marigold 16 120
Wild mustard II 120
Milkweed (tender sprouts and young
leaves) IB 120
Pod Vegetable.
Beans (lima or siring) 6 130
Okra . S 120
Pens I 120
Roots and Tubers, Eto.
Beets I (0
Carrota 90
Sweet potatoes I 90
Othnr roots and tubers (as parsnips or '
turnips) 1 20
Soups (nil kinds) 20
Shell flsh I 80
Poultry and game 20 210
Fish I 180
Pork and beef a) 240
Mln.
12
12
12
12
12
12
12
12
12
12
8
11
12
12
12
It
12
12
SO
26
M
II
76
46
20
60
60
20
to
90
90
90
90
90
90
90
90
90
90
to
90
90
76
76
76
76
76
120
180
180
240
Mln.
10
10
10
10
10
10
10
10
10
10
t
10
10
10
10
10
t
8
X
25
16
40
40
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
90
150
150
SO
Mln.
20
18
10
45
to
45
26
IS
40
96
85
86
85
85
85
85
85
85
85
15
4C
40
40
86
86
IS
85
46
60
W
90
N
Conscientious objectors accepted for
military ervlce were advised by Sec
retary Ilaker to make no protest until
assigned In training camp to some
task particularly violating their acru
pie. Wednesday 34.350 young men, the
first 6 per cent of tbe national army
that will be America' reply to I'rus
slanlsm ' challenge, went Into camp.
The second group will be made up of
60 per cent of each board' quota and
111 be mcblllzed September 19 and
the four day following. Another 40
per cent will be mobilized October 3
and the rest a aoon after tbat date
as possible.
V
ECONOMIC and MILITARY
PREPAREDNESS
THE UNIVERSITY OF OREGGH
la addition ta cemalota cearao la gonoral aaa
Mleirtlfla eaiMattaa, flora fug rtaiilUe ha
MILITARY DRILL, DOMESTIC SCIENCE
ART AND COMMERCE
law for effective future aorvico. Your aaimtr
aoosaK. n4 for f re illustrated btll,"Trata
the Brain far Pose or War" mm "Tho Womaa )
i University." Adaroa Registrar,
UNIVERSITY OF OREGON. Eugene. Oregon
aPTT
T7"N TTW T7 V T7
T7 A TTTI
I 1
Buy Your Season's Requirements
Before Further Advances Occur
Mason pints per doz 85c
Mason quarts per doz $1.00
Mason half gallons per doz $135
Economy pints per doz $1.10
Economy quarts per doz $1.20
Economy half gallon $1.75
Schram pints per doz 85c
Schram quarts per dozen $1.00
Schram half gallons per doz $1.35
Mason rubbers 3 dozen for.. 25c
Mason, Economy and Schram caps, per
dozen 30c
Wide mouth Mason caps per doz 30c-
Wide mouth Mason rubbers per doz 18c
FLY SCREEN PAINTED
Compare the following priceslwith
those of any Mail Order House
YARD
50 FEET
100 FEET
24 inch.
26 inch.
28 inch.
30 inch:
32 inch.
.13c .$2.00
..14c. 2.10 .....
-.16c-. 2.25
.17l-2c 2.40.
.J 8c- 2.50.
34 inch...... 19c 2.60.
36 inch 20c. 2.75
$3.70
3.85
4.15
4.50
4.75
5.00
5.30
Adjustable window screens, best hardwood frames each 40c
Get our prices on rope, steel cable, binding twine, hay forks, Jackson forks
hay pulleys and carriers, fork handles, castor machine oil, oil cans, wrench
es, water bags and your grocery supplies for harvest
O. C. CLAYP00L & CO.
i
i
i
i
i
i
m
Grocery Talk!
With the closing out of our dry goods we are going to
Add a Large Supply of
Fancy Groceries
Our store will be arranged for an up-to-date grocery stock.
With the adding of these features we will be able to give
the best possible service.
MICHEL GROCERY CO.
i
CO
m
B
luiiiwiEiii
jiiiniiiiyiiaiiiiiiiiiHiiiiiiiiiiiiiiiitmiiiiiiiiiraiiiiiiiEi
arvi
X