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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 13

HOME CANNING MANUAL
CAN ALL FOOD THAN CAN BE CANNED

Tomatoes

   Take medium sized tomatoes. Wash them, blanch 1-1/2 minutes or until skins are loose, cold-dip and remove the skins. Pack whole in jar, filling the spaces with tomato pulp made by cooking large and broken tomatoes until done and then straining and adding 1 level teaspoonful of salt to each quart of the pulp. Put on rubber and top and adjust top bail or screw top on with thumb and little finger.

Sterilize 22 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 15 minutes at 5 to 10 pounds pressure.
   Tomatoes may be cut in pieces, packed closely into jars and sterilized 25 minutes in hot-water bath. If this is done do not add any liquid, as the liquid in the tomatoes will be sufficient.

THE CANNING OF FRUITS

For fruits, as well as for vegetables, the Single Period Cold-pack method is best. With some exceptions, as shown in the table on page 2, fruits should be blanched before canning. When fruits are intended for table use, syrup should be poured over them to fill the jars. In canning fruits to be used for pie-filling or in cooking, where unsweetened fruits are desirable, boiling water is used instead of syrup, and the sterilization period in hot-water bath is thirty minutes.

SYRUPS

   In the directions given various grades of syrup are mentioned. These syrups are made as follows:
   Thin––1 par sugar to 4 parts water.
   Medium––1 part sugar to 2 parts water
   Thick––1 part sugar to 1 part water.

Heat the water to boiling, then add the sugar gradually, stirring constantly and keeping the liquid boiling until the sugar is dissolved. Syrup made in this way requires little or no skimming.
   Use thin syrup with sweet fruits. Use medium syrup with sour fruits. Thick syrup is used in candying and preserving.
   Because of the shortage of sugar it is important to use substitutes wherever possible. A very satisfactory syrup for fruits may be made of one part of light corn syrup or honey to three parts of water or juice of the fruit. Add the honey or corn syrup to the liquid and simmer ten minutes.
   Allow two cupfuls of syrup to each quart jar of fruit.

SPECIAL INSTRUCTIONS FOR CANNING FRUITS

Apples

   Wash, pare, quarter or slice and drop into weak salt water. Blanch 1-1/2 minutes, cold-dip, pack into jar and cover with water or thin syrup. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize for 20 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds pressure.
   Apples shrink during sterilization and for this reason economy of space is obtained by canning them in the form of sauce instead of in quarters or slices. In canning sauce fill the jars with the hot sauce and sterilize 12 minutes in hot-water bath.

Apricots

   Use only ripe fruit. Wash, cut in half and remove pit. Blanch 1 to 2 minutes. Pack in jar and cover with medium syrup. Put on rubber and top and adjust bail or screw top on with thumb and little finger. Sterilize for 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Blackberries

   Wash, pack closely and cover with medium syrup. Put on rubber and top and adjust bail or screw top on with thumb and little finger. Sterilize for 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Blueberries     Logan berries
Currents         Raspberries

   The method is the same as for blackberries. Sterilize 16 minutes in hot-water bath.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Cherries

   Cherries should be pitted before being canned. Pack in jar and cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure

Fruit Juices

   See "Winter Jelly Making" on page 17.

Pears

   Peel and drop into salt water to prevent discoloration. Blanch 1-1/2 minutes. Pack in jar, whole or in quarters, and cover with thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 20 minutes in hot-water bath. Remove jars, complete seal and cool. A slice of lemon may be added to the contents of each jar for flavor.
   With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds pressure.

   

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