TOO MUCH SALT IN CANNED GOODS INJURIOUS TO QUALITY

Most vegetables as well as meats are injured in quality by an excessive use of salt for seasoning in the canning process.  A little salt is very palatable and its use should be encouraged but it is better to add no salt in canning than to use too much, as it can be added to suit the taste when served.

ALTITUDE AND ITS EFFECT ON CANNING

Remember that practically all instructions on home canning are based upon a time schedule for sterilization from sea level to an altitude of 500 feet above sea level.  When canning at an altitude of more than 500 feet above sea level, it will be necessary to use your judgment in the increase of time for sterilizing on the basis of 20 per cent for each 4,000 feet.

Blanching means boiling, not hot.  In different directions for canning we often find “hot” water mentioned when boiling water is intended.  Water should be boiling at a gallop when vegetables are blanched—­berries and soft fruits are not usually blanched, though some are scalded to loosen the skin.

BERRIES OR FRUIT RISING TO THE TOP

Some women are disturbed because berries and fruits have a tendency to always rise to the top of the jar leaving a sirup space in the bottom.  To prevent this you can scald all berries and fruits which are not ordinarily scalded, for one minute and then cold-dip them.  They will be softened some, but remain firm, and can be packed very closely in a jar.  They can be packed so closely that only a little sirup can be added.  When a jar thus packed comes from the sterilizer the berries or fruit are not floating as they would be if they were not scalded.

Another method employed to prevent berries from floating is to put the hot sterilized jar on its side while cooling and to roll it frequently during the cooling period.  The berries are then evenly distributed through the sirup.

In canning mushrooms in tin, always use lacquered cans.  Do not fail to blanch and cold dip before packing, and remove the mushrooms immediately after opening the tin cans.

In canning cabbage and other similar products always soak the product in cold brine for one hour before sterilizing.  Use 1/2 pound salt to 12 quarts water.  This is believed to improve the flavor.  Always wash greens or other vegetables, to remove all dirt and grit.

TROUBLES WITH TIN CANS

To discover pin-holes or any leaks in a tin can, immerse it in boiling water after sealing and if there is any bubbling from the can, you may rest assured it needs resealing.

Swells in tin cans are caused by insufficient sterilization.  The action of bacteria causes gas to form in the can and as a result there is a bulging at either end.  If left alone long enough the cans will explode.  Watch carefully all bulging cans and use them first.  Sometimes a slight bulge occurs when a can has been filled too full.