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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 9

HOME CANNING MANUAL
CAN ALL FOOD THAT CAN BE CANNED

Table arranged conveniently with articles needed for canning.

Fig. 14. Table arranged conveniently with various articles needed for canning by the Cold-pack method. The picture shows jars, rubbers, knife for removing air bubbles in containers, spoons, jar lifter, wire basket for blanching, knife for paring and coring, book of directions, towels, pan for cold-dipping, alarm clock and salt.

 STEPS IN THE SINGLE PERIOD COLD-PACK METHOD cont'd

11. With bail-top jar adjust top bail only, leaving lower bail or snap free. With screw-top jar screw the top on lightly, using only the thumb and little finger. (This partial sealing makes it possible for steam generated within the jar to escape, and prevents breakage.) On vacuum seal jars adjust spring securely.
12. Place the jars on rack in boiler or other sterilizer. If the homemade or commercial hot-water bath outfit is used, enough water should be in the boiler to come at least one inch above the tops of the jars, and the water, in evaporating, should never be allowed to drop to the level of these tops. In using the hot-water bath outfit, begin to count sterilizing time when the water begins to boil. Water is at the boiling point when it is jumping or rolling all over. Water is not boiling when bubbles merely form on the bottom or when they begin to rise to the top. The water must be kept boiling all of the time during the period of sterilization.
13. Consult time-table on page 2 and at the end of the required sterilizing period remove the jars from the sterilizer. Place them on a wooden rack or on several thicknesses of cloth to prevent breakage. Complete the sealing of jars. With bail-top jars this is done by pushing the snap down (Fig. 15); with screw top jars by screwing cover on tightly.


CAUTION AGAINST FREEZING

   From a number of sources it has been learned that the severe weather of last winter caused considerable loss through the freezing of canned goods. To prevent similar trouble, care should be taken to store canned vegetables and fruits where they will be protected from freezing. If the place of storage is not frost-proof the jars should be moved to a warmer place in severe weather.


14. Turn the jars upside down as a test for leakage and leave them in this position till cold. Let them cool rapidly but be sure that no draft reaches them as a draft will cause breakage. (If there is any doubt that a bail-top jar is perfectly sealed a simple test may be made by loosening the top bail and lifting the jar by taking hold of the top with the fingers. (Fig. 28) The internal suction should hold the top tightly in place when thus lifted. If the top comes off put on a new wet rubber and sterilize 15 minutes longer for vegetables and 5 minutes longer for fruits.) With screw-top jars try the tops while the jars are cooling, or as soon as they have cooled, and, if loose, tighten them by screwing on more closely. Vacuum seal jars should be placed upright while cooling, and the clamp removed when the jar is cool. Then lift by the top and turn upside down, as a test for leakage.
15. Wash and dry each jar, label and store. If storage place is exposed to light, wrap each jar in paper, preferable brown, as light will either fade or darken the color of products canned in glass. The boxes in which jars were brought afford good storage. Store in a cool, dark place, preferably dry. Exposure to mold will cause decay of rubber, allowing the leakage of air into jars. Paper wrappings prevent mold.

Sealing a bail-top jar.
Fig. 15. To the left is a bail-top jar partially sealed and ready for sterilization. The top bail is snapped into place and the lower bail left free. To the right is shown the way to complete the seal.



   This Commission publishes a book on "War Gardening and the Home Stoarge of Vegetables," completely covering both subjects.

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