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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

 

 

EDITOR'S WARNING: The methods and times in this booklet were published in 1919. Food varieties and their composition, preservation methods, food-borne diseases and other things have changed since then. This information is presented here as part of these historical documents ONLY. earthly pursuits will not be held liable for any use of this information. Use at your own risk. For recent methods and times see Books: Food Preservation or The National Center for Home Food Preservation for free USDA information.

page 2

TIME-TABLE FOR BLANCHING AND STERILIZING

   The following time-table shows blanching time for various vegetables and fruits, and also sterilizing time in the hot-water bath outfit, and in equipment for sterilization by the water-seal method, the steam-pressure method and the aluminum steam-cooker method.

    Sterilizing
Vegetables Blanching Hot-water Water seal Steam pressure in lbs.
        5 to 10 10 to 15

Asparagus
Beets
Brussels sprouts
Cabbage
Cauliflower
Carrots
Corn
Greens
Lima beans
Okra
Parsnips
Peppers, sweet or hot
Peppers, pimentos
Peas
Pumpkin
Salsify
Sour-crout
String beans
Squash
Tomatoes

Fruits

Apples
Apricots
Blackberries
Blueberries
Dewberries
Cherries, sweet
Cherries, sour
Currants
Fruit juices
Gooseberries
Oranges
Pears
Peaches
Plums
Pineapples
Quinces
Raspberries
Rhubarb
Strawberries
Fruits without sugar

Minutes
10 to 15
5
5 to 10
5 to 10
3
5
5 to 10
15
5 to 10
5 to 10
5
5 to 10
Roast
5 to 10
See directions
5
---
5 to 10
See directions
To loosen skins

 

1-1/2
1 to 2
none
none
none
none
none
none
See directions
1 to 2
1 to 2
1-1/2
To loosen skins
none
3 to 5
1-1/2
none
---
none
---

Minutes
120
90
120
120
60
90
180
120
90
120
90
120
35
180
120
90
120
120
120
22

 

20
16
16
1616
16
16
16
16

16
12
20
16
16
30
20
16
20
16
30

Minutes
90
80
90
90
40
80
120
90
120
90
80
90
25
120
90
80
90
90
90
18

 

12
12
12
12
12
12
12
12
---
12
8
12
12
12
15
12
12
15
12
20

Minutes
60
60
60
60
30
60
90
60
60
60
60
60
20
60
60
60
60
60
60
15

 

8
10
10
10
10
10
10
10
---
10
6
8
10
10
10
8
10
15
10
12

Minutes
40
40
40
40
20
40
60
40
40
40
40
40
15
40
40
40
40
40
40
10

   The time given in this table is for quart jars. Add 30 minutes for 2-quart jars and deduct5 minutes for pint jars.
   The time given is for fresh, sound and firm vegetables. Increase the time of sterilization by adding one-fifth for vegetables which have been gathered over 24 hours.
   The time given is for altitudes up to 1000 feet above sea level. For higher altitudes increase the time in hot-water bath 10 per cent for each additional 500 feet. For example, if the time is given as 120 minutes in the table and your location is 1500 feet above sea level, the time should be made 132 minutes.
   Neither home-made nor commercial hot-water bath outfits are entirely satisfactory, however, for such localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures.

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