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The War Garden Victorious - Appendix 1I
Victory Edition 1919 HOME CANNING & DRYING of Vegetables & Fruits


CONTENTS

 

Title

I.

How the National War Garden Commission Came into Being

II.

The Story of the War Garden

III.

How War Gardens Helped

IV.

Types of War Gardens

V.

Uncle Sam's First War Garden

VI.

How Big Business Helped

VII.

How the Railroads Helped

VIII.

The Army of School Gardeners

IX.

Community Gardening

X.

Cooperation in Gardening

XI.

War Gardens as City Assets

XII.

The Part Played by Daylight Saving

XIII.

The Future of War Gardening

XIV.

Conserving the Garden Surplus

XV.

Community Conservation

XVI.

Conservation by Drying

XVII.

Why We Should Use Dried Foods

XVIII.

The Future of Dehydration

XIX.

Cooperation of the Press
  Chapter 19 - Cartoon Illustrations
   
 

APPENDIX

  "War Gardening,"
Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back

 
  "Home Canning and Drying," Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back
 
 


Color Plates

  Sow the Seeds of Victory - Every Garden a Munition PlantWILL YOU HAVE A PART IN VICTORY?

"Every Garden a Munition Plant"

James Montgomery Flagg


  War Garden Victorious Poster - War Gardens Over The TopA Poster Spreading the Idea of Militant War Gardens

Maginel Wright Enright


  War Garden Victorious Poster - Every Garden a Peace PlantA Poster for 1919, Symbolic of Victory

Maginel Wright Enright


  War Garden Victorious Poster - Can Vegetables, Fruits and the Kaiser tooCAN VEGETABLES, FRUIT AND THE KAISER TOO

J. Paul Verrees

A Poster Which Was Used in 1918, and Which, Amended–Following Germany's Defeat–Was Also Forceful in 1919

   
 

OTHER POSTERS

  We can can vegetables, fruti and the Kaiser too We can can Vegetables Fruit and the Kaiser too

 

 

page 11

HOME CANNING MANUAL
CAN ALL FOOD THAN CAN BE CANNED
Steps in canning

     After partially sealing jars, place them in hot-water bath. Fig. 22 shows jar being placed in ordinary household wash-boiler for sterilizing. Fig. 23 shows the adjustment of cover, with cloth to give tighter fit and make it hold the steam. Fig. 24 shows jars being removed.

Cauliflower

   Wash and divide head into small pieces. Soak in salted water 1 hour, which will remove insects if any are present. Blanch 3 minutes, cold-dip and 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 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 exhibition 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 boiling water, put on rubber and top, adjust top bail or screw top on with the 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 sterilization 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 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. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds pressure.

Steps in canning

   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. Fig. 26 shows wrapping jar in brown paper to exclude light. Fig. 27 shows storage on shelves. If shelves are exposed to light, do not neglect wrapping.
     
     
   

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