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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 4

HOME CANNING MANUAL
CAN ALL FOOD THAN CAN BE CANNED

      The equipment should be bought as early as possible to prevent disappointment in delivery which is almost certain to follow delay. This equipment may be ordered through a local dealer or direct from the manufacturers. The National War Garden Commission publishes a list of manufacturers which may be had upon application.

Fig. 1 home-made rack for wash-boiler
Fig. 1. Home-made rack for wash-boiler.

   The equipment may be used by the individual members on a schedule arranged by the committee, or a working force may be appointed to do all the work, receiving pay in the form of a percentage of the product.
   Publicity is important in keeping interest aroused and there should be a committee to arrange with the local papers for the publication of information concerning the enterprise. This serves as an incentive to others.
   The National War Garden Commission will send upon application its pamphlet on Community and Neighborhood Canning and Drying, giving details as to organization.

STERILIZATION OF FOOD

   The scientist has proved that food decay is caused by microorganisms, classed as bacteria, yeasts and molds. Success in canning necessitates the destruction of these organisms. A temperature of 160° to 190° F. will kill yeasts and molds. Bacteria are destroyed at a temperature of 212° F. held for the proper length of time. The destruction of these organisms by heat is called sterilization.

Fig 2 Wash-boilder with rack for jars
Fig. 2. Wash-boiler with rack for jars.

METHODS OF CANNING

   There are five principal methods of home canning. These are:
   1. Single Period Cold-pack Method.
  2. Fractional or Intermittent Sterilization Method.
   3. Open Kettle or Hot-pack Method.
   4. Cold Water Method.
   5. Vacuum Seal Method.

      The method recommended for home use is the Single Period Cold-pack method. It is much the best because of its simplicity and effectiveness, and in this book detailed instructions are given for its use.
   The outlines of the various methods are:
   1. Single Period  Cold-pack Method: The prepared vegetables or fruits are blanched in boiling water or live steam, then quickly cold-dipped and packed at once into hot jars, the contents covered with boiling water or syrup, and the jars partially sealed and sterilized in boiling water o by steam pressure. The jars are then sealed tight, tested for leaks and stored. Full details are given on page 7 and the pages following

Fig 3 commercial canner for hot-water bath
Fig. 3. A type of commercial canner for hot-water bath, using wood, coal, charcoal, chips, cobs, or brush.

2. Fractional or Intermittent Sterilization Method: Vegetables are half sealed in jars and sterilized for 1 hour or more on each of three successive days. This method is expensive as to time, labor and fuel and discourages the home canning of vegetables.
   3. Open Kettle or Hot-pack Method: Vegetables or fruits are cooked in an open kettle and packed in jars. There is always danger of spores and bacteria being introduced on spoons or other utensils while the jars are being filled. This method should never be used in canning vegetables. Even with fruits it is not as desirable as the cold-pack.
   4. Cold-water Method: Rhubarb, cranberries, gooseberries, and sour cherries, because of their acidity are often canned by this method. The fruits are washed, put in sterilized jars, cold water is added to overflowing, and the jar is then sealed. This method is not always successful as the acid content varies with ripeness and the locality in which the fruits are grown.

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