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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 12

HOME CANNING MANUAL
CAN ALL FOOD THAN CAN BE CANNED

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 defective joints, springs and caps. Another fruitful source of trouble is that people sometimes undertake to can stale or wilted vegetables. No amount of sterilizing will overcome staleness. Careless handling is also sure to cause loss. Absolute cleanliness in every stop 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.


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 littler 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. Blanch 5 to 10 minutes, cold-dip and pack in jar. Add 1 level teaspoonful 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.

Pumpkin, Winter Squash

   (a) Remove seed. Cut the pumpkin or squash into strips. Peel and remove stringy center. Slice into small pieces and boil until 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 properly 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 teaspoonful 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.

 

Fig. 28. A simple test for proper sealing of bail-top jars is to loosen top bail and lift jar by taking hold of top with the fingers. See Step No. 14, page 9.

 
   

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