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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 32

HOME DRYING MANUAL
DRY ALL FOOD THAN CAN BE
DRIED

PICKLING VEGETABLES


PROLONG THE SEASON

   The season for home canning and drying does not end with summer or ealy autumn. Many things may be canned or dried in October and November. Among these are turnips, spinach, squash, pumpkin, carrots, parsnips, cabbage, celery, beets, late corn, kale, chard, salsify and tomatoes.


      Mustard Pickles

2 quarts of green tomatoes.
1 cauliflower.
2 quarts of green peppers.
2 quarts of onions.

   Wash, cut in small pieces and cover with 1 quart of water and 1/4 cup of salt. Let stand 1 hour, bring to the boiling point and drain. Mix 1/2 pound mustard, 1 cup of flour. 4 cups of corn syrup, and vinegar to make a thin paste. Add this paste to 2 quarts of vinegar and cook until thick, stir constantly to prevent burning. Add vegetables, boil 15 minutes and seal in jars.

Piccalilli

4 quarts of green tomatoes.
1 quart of onions.
1 hot red pepper.
2 cups of corn syrup.
1/2 cup of salt.
1-1/2 ounces each of mustard seed, cloves and allspice.
2 cups of vinegar.

  Simmer 1 hour. Put into a covered crock.

Pickled Onions

   Peel, wash and put in brine, using 2 cups of salt to 2 quarts water. Let stand 2 days, pour off brine. Cover with fresh brine and let stand 2 days longer. Remove from brine, wash and pack in jars, cover with hot vinegar to which whole cloves, cinnamon and allspice have been added.

Spiced Crab-Apples

   Wash apples, stick 3 or 4 whole cloves in each one and cover with vinegar to which have been added stick cinnamon and 1-3/5 cups corn syrup for every quart of vinegar used. Cook slowly at a low temperature until apples are heated through. These may be put in jar or stone crocks.

Sweet Pickled Peaches

   Wipe peaches and stick 3 or 4 whole cloves in each one. Put in jars or crock and cover with hot vinegar, allowing 3-1/5 cups of corn syrup to each quart of vinegar used. Every morning for a week pour off the vinegar, heat to boiling and pour over peaches again. On the last day seal jars or cover crock well.

Table Relish

Chop:
4 quarts of cabbage.
2 quarts of tomatoes, 1 quart to be green.
6 large onions.
2 hot peppers.

Add:
2 ounces of white mustard seed.
1 ounce of celery seed.
1/4 cup of salt.
6 cups of corn syrup.
2 quarts of vinegar.

   Simmer 1 hour. Pour into sterilized jars or bottles and seal while hot.


   This manual was prepared by the Commission's experts and is based on their own research and experience, supplemented by information procured from the United States Department of Agriculture, Agricultural Colleges, Experiment Stations, and other sources.

   The National War Garden Commission, wishing to do all within its power to aid the War Industries Board in the very necessary economy in the use of paper, has limited the edition of this book and asks those who receive it in quantity to make the most careful distribution so that the book may reach the hands of none but those who will use it. IF THE INDIVIDUAL RECIPIENT CAN NOT USE THIS BOOK IT IS URGED THAT IT BE HANDED TO SOME ONE WHO WILL USE IT.


TABLE OF CONTENTS

CANNING

Advantages of Cold-pack Method
Arranging for canning
Blanching and cold-dipping
Botulism
Canning in Tin
Cold-pack Method in the South
Community canning
Containers
Equipment for Cold-pack Method
Fruit canning, directions
Grading vegetables and fruits
High Altitudes
Methods of Canning
Steps in Cold-pack Method
Tests for jars and rubbers
Time-table for blanching and sterilizing
Vegetable canning, directions

DRYING

Artificial heat
Blanching
Community drying

Page

5
8
7
14
14
3
3
6
5
13
7
5
4
8
6, 7
2

10

 

20
32
19

DRYING (Continued)

Conditioning dried products
Details of drying
Electric fan
Fire prevention
Fruit drying, directions
Insects, protection from
Methods of drying
On top of or over stove or range
Oven drying
Preparing food material for drying
Storage of dried products
Sun drying
Time-table for drying
Vegetable drying, directions
Winter use of dried products

FERMENTATION AND SALTING
FRUIT BUTTERS
JELLY MAKING
PICKLING
SOUR-CROUT

 

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21
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27
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20
20
22
24
19
28
25
24

29
17
16
30
29

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