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The War Garden Victorious - Appendix 1I
Victory Edition 1919 HOME CANNING & DRYING of Vegetables & Fruits





How the National War Garden Commission Came into Being


The Story of the War Garden


How War Gardens Helped


Types of War Gardens


Uncle Sam's First War Garden


How Big Business Helped


How the Railroads Helped


The Army of School Gardeners


Community Gardening


Cooperation in Gardening


War Gardens as City Assets


The Part Played by Daylight Saving


The Future of War Gardening


Conserving the Garden Surplus


Community Conservation


Conservation by Drying


Why We Should Use Dried Foods


The Future of Dehydration


Cooperation of the Press
  Chapter 19 - Cartoon Illustrations


  "War Gardening,"
Victory Edition, 1919
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
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



  We can can vegetables, fruti and the Kaiser too We can can Vegetables Fruit and the Kaiser too



page 8



   Processing is the sterilization treatment to which products are subjected after packing them into jars. As soon as the jar is filled, put the rubber and cap in place and partially seal by adjusting top bail or screwing on top with thumb and little finger. If Economy jars are used the top should be held in place with clamp. The jar should then be put into sterilizer at once.
   In using the hot-water bath outfit, count the time of sterilization from the time water begins to boil. The water in the sterilizer should be at or just below the boiling point when jars are put in. With the Water Seal Outfit begin counting time when the thermometer reaches 214° F. With the Steam Pressure Outfit begin counting time when the gauge reaches the number of pounds called for in directions.
   When the processing is finished, at once remove and seal each jar.


   It is important to plan your work so that whatever may be needed will be ready for use. Arrange everything conveniently in advance. Preliminary provisions include:

1. A reliable alarm clock in a convenient place (set to ring when the sterilizing is done).
2. All the necessary equipment in place before beginning work. See Fig. 14.
3. Jars, tops and rubbers carefully tested.
4. Fresh, sound fruits and vegetables.
5. Plenty of hot water for sterilizer, blanching, warming the jars and for pouring into packed jars.
6.   Salt or syrup at hand.
7. Reliable instructions, carefully followed.
8. Absolute cleanliness.

Fig. 13. A jar-lifter is useful.


   In canning by the Single Period Cold-pack method it is important that careful attention be given to each detail. Do not undertake canning until you have familiarized yourself with the various steps, which are as follows:

1. Vegetables should be canned as soon as possible after picking; the same day is best. Early morning is the best time for gathering. Fruits should be as fresh as possible.
2. Before starting work have on the stove the boiler or other holder in which the sterilizing is to be done ,a  pan of boiling water for use in blanching, a vessel containing water to be used for warming several jars at a time, and a kettle of boiling water for use in filling jars of vegetables; or, if canning fruits, the syrup to be used in filling the jars. Arrange on this working table all necessary equipment, including instructions. (Fig. 14.)
3. Test jars and tops, All jars, rubbers and tops should be clean and hot, at the moment of using.
4. Wash and grade product according to size and ripeness. (Cauliflower should be soaked 1 hours in salted water, to remove insects if any are present. Put berries into a colander and wash, by allowing cold water to flow over them, to prevent bruising.)
5. Prepare vegetable or fruit. Remove all but an inch of the tops from beets, parsnips and carrots and the strings from green beans. Pare squash, remove seeds and cut into small pieces. Large vegetables should be cut into pieces to make close pack possible. Remove pits from cherries, peaches and apricots.
6. Blanch in boiling water or steam as directed. Begin to count time when the product is immersed.
7. Cold-dip, but do not allow product to stand in cold water at this or any other stage.
8. Pack in hot jars which rest on cloths wrung out in hot water. Fill the jars to within 1/4 to 1/2 inch of tops. (In canning lima beans, squash, corn, peas, pumpkin and sweet potatoes fill the jars to within 1 inch of the top, as these vegetables swell during sterilization. In canning berries, to insure a close pack, put a 2 or 3 inch layer of berries on the bottom of the jar and press down gently with a spoon. Continue in this manner with other layers until jar is filled. Fruits cut in half should be arranged with pit surface down.)
9. Add salt and then boiling water to vegetables to cover them. To fruits add hot syrup or water.
10. Place a new wet rubber on jar and put top in place.

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