Secretary of Agriculture asks
Every Household to can and
Dry their Surplus Fruits and
Vegetables
Every housewife this year should restore to her home the often
overlooked home industries of canning, preserving, pickling,
and drying of perishable fruits or vegetables. The large numb
er of new back-yard gardens which have been planted this year
shortly will begin to yield their extra harvest of beans, peas,
carrots, beets, sweet corn and tomatoes. The regular supplies
also will reach the markets and, as happens each summer, the
local supply at times will exceed immediate consumption capac
ty. Not to conserve much of this surplusage of valuable food
would be sinful waste.
The present food and labor situations are such that no house
hold is justified in looking to others to release it wholly from
individual responsibility and constructive action in saving and
conserving food. All any home should expect of others is to
supply those foods which can not be produced effectively by its
own members. The railroads will be burdened with the trans
portation of staple foods and civil and military necessaries from
localities of production and manufacture to districts incapable
of supplying their own needsv It follows that all locally pro
duced foods, conserved by home methods, lessen the winter
pressure on transportation agencies and also release similar pro
ducts of factories for other purposes.
I urge every household, therefore, to can all surplus perishable
products for which they have containers and to dry and keep in
paper any additional surplus suitable for such preservation.
Canning calls for no special skill and for little equipment beyond
a wash boiler and jars. Fresh products, cleanliness, and heat
are the chief requirements, as even sugar is not essential for
canning fruits under modem procedure. Fruits and vegetables
moreover, can be dried efficiently in the sun, over a range or
gas stove, or before an electric fan. Homemade shallow trays
of wood or heavy wire screen are the chief equipment required
Drying is a time-tried home industry; conservation of food by
drying is largely a matter of restoring to the home great-grand
mother’s method of seeing that her family had good food in
winter as a relief from a monotonous diet of root vegetables.
Canning, of course, already .'is a profitable industry for women
and children in thousands of homes and I trust will become al
most universal this season To aid the home conservation
movement, the Department of Agriculture has issued a new
Farmer’s Bulletin on home canning and another on home dry
ing of fruits and vegetables. These free pamphlets should be
read and followed in every household which wishes to translate
patriotic impulse into concrete service.
D.
F. HOUSTIN,
U. S. Sec. of Agriculture.
1 PROPER WAY TO
1 CAN VEGETABLES
♦
£ Follow Directions in the Following
° Article and You Will Hav*
No Trouble.
By Miss Emma Archer, State Home
Demonstration Agent, Extension
Division, University of Arkansas.
Sterilize Jars: First, wash your
jars, lids and rubbers well, and then
put them in a pan of water or can
ner, and let boil while you prepare
the vegetable or fruit to be canned.
Directions For Canning String Beans.
Sterilize jars. Select young and
tender beans. String and break them
into short and even lengths. Wash
them, put iri a flour sack and down
i Into a pan of boiling water for eight or
ten minutes or until you see them
change color. Then take them out
and pack them in the sterilized jars.
Dissolve salt in the water that has
been boiled and pour this brine over
the beans. Put on the rubber and
screw the lid down until you can lift
the jar by it; then place it in the
canner or deep kettle of hot water
which comes within one-half inch of
the lid of the Jar. Cover closely and
start cooking. Do not count time un
til the water gets to boiling; boil
three hours, take .out and screw top
down as tightly as possible.
If you use kettle or deep pan to
place Jars in, put in strips of wood
nailed together to make a false bot
tom, which keeps the Jars from hit
ting together. Remember to have a
tight fitting lid to the vessel used as
n canner.
?
Directions For Canning Tomatoes
For Home Use.
Sterilize Jars. Mix one cup of sugar
and one-half cup of salt well. Select
good ripe tomatoes of uniform size
and color, immerse in boiling water
one minute, or until skin loosens, then
put In cold water. With a sharp knfe,
pointed at. the end, cut out all the
hard core, can- being taken not to
break seed cells, and peel carefully.
Cut off little blossom end, and any
black or green spots and pack close
in jar; mix and put in two level tea
spoons of the salt and sugar mixture.
Do not use any water in your jars. If
the jar is not full if liquid, use some
juice from other ripe tomatoes, but if
| you have packed your tomatoes good
: in the jar there ought to be plenty of
Juice.
Tut on the rubber, screw lid down
until you can lift the jar by it, place
in canner or deep keetle of hot water,
letting the water come to within two
inches of the neck of the Jar. Cover
the kettle with a close lid to hold as
much of the steam as possible and
start cooking.
Do not start counting time until the
water gets to boiling good, then boil
30 minutes. Take out and screw down
lid tight as possible. If you use a.
kettle or deep pan to place jars in.
put in strip- of wood nailed together
to make a false bottom, to keep Jars
fro mtouebing the bottom as that will
break them. Pack paper or straw be
tween jars so they cannot hit to
gether.
Be sure to have a close fitting lid
to the vessel you use as a canner, as
the extra heat you get from the con
fined steam Insures success If you
i follow directions.
Directions For Canning Peaches.
Sterilize jars and cans. Before plac
ing rubbers on jars, put them for five
minutes in one pint of hot water ir.
which has been dissolved one level
! teaspoon of soda.
Select firm peaches. Scald for IF
seconds by putting them In a wire
basket or cheese cloth sack and
plunging into boiling water; then peel
by hand or by rubbing peeling
off with cloth. Cut into halves;
fill sterilized cans or glass Jars,
but do not crush. Vary the de
gree of syrup according to the
quality of fruit being used. Under no
circumstances pack a poor quality of
fruit in heavy syrup; neither should
high grade peaches be packed In light
syrup. Too much sugar will de
stroy the freshness and natural flavor
of the fruit. For syrups use five
pounds, eight ounces to one gallon of
water. For the sweetest peacher or
lower grades use from three and
one-half to four and one-bait
pounds of sugar to one gallor
of water. Put sugar in cold w»
ter arid dissolve, bring slowly to a
oolL and boil for one minute.
Never use the early varieties of
peaches for canning for market as
early fruit, is usually very watery
and will not make a nice pack
Peaches may be canned for pies with
out. peeling or without sugar. Wash
well and rub “fuz” off with a coarse
cloth; split in halves, fill the can
and cover with hot water. Peaches
cut in quarters or sighths will lowder
their market value. Exhaust in tin
cans by putting them in canner. Have
the water nearly ui to the top of the
cans and bring to boil and boil for
three minutes. Tip cans and process
by boiling in No. 3 cans for 15 miu
utes.
For glass jars lay rubbers on and
place top on or screw half way down.
Have the water in canner nearly up
to the top of jars and about the same
temperature of the contents of jar,
bring to boil and boil for three min
utes. Seal jars and process by boil
ing for 20 minutes. When jars are
taken out do not let cold draft strike
them.
University of Arkansas
FAYETTEVILLE
Offers full and complete courses leading to degrees tn
agriculture, engineering, education, or normal work, and
liberal arts and sciences.
Complete courses in music, painting, drawing, domes
tic science, domestic art, and other work that appeals
especially to women. During the next session, BpeciAl
courses intended to prepare women for various kinds of
war work will be offered.
The University of Arkansas is a standard institution,
requiring four years of high school work for unconditional
admission to tho freshman class and four years of college
work for a degree. Its graduates are admitted without res
ervation to the greatest post graduate schools of the Unit
ed States.
Its mechanic arts, electricity, engineering, and agricul
ture, special courses of a practical nature are provided for
students of ability who have not had the high school edu
cation necessary for unconditioned admission to the fresh
man class. The Training High School in the College of
Education admits any student who has finished the course
qffered by the public schools in his home town or school
district.
Tuition is free to residents of the state. Other fees
are small. Board In the dormitories is furnished at cost.
Climate and healthfulness of Fayetteville are inferior to
none in the United States.
The next session opens Wednesday, September 19.
For catalogs, bulletins, and full information, write The
Registrar.
CENTRAL COLLEGE
ARKANSAS’ SELECT SCHOOL FOR GIRLS
Its Reputation and Success Are Built on Merit and Results
Standard Curriculum loading to regular degrees.
Music, Art, Expression and Household Economics under great
specialist#-:
Physical Culture, largo student organizations, community interest.
In the educational center of tho State.
More boarders than any other town In the State.
A clientele of the choicest girls in the State.
Do you need help?
For catalogue and other information, write
PRE8I0ENT J. W. CONGER, Con way, Ark.
For My Demonstration Orchards
I WANT one farmer in each neighborhood to write me
once for my unusual and money-making proposition. You'll
surprised when you see just what this proposition Is — so writ* mo
once for full particulars. Here’s a hint of what I am doing—road It
(hen write me promptly—
A Lifetime Opportunity
I want you to put your waste land
to work, by letting mo plan an orchard for
you. My expert orchnrdist will lay it out,
examine your eoll and determine just what
tree* ana varieties would bo best adapted.
AH Ibis Is done without expense to
you. Then, you can order ua many trees as
as yon want. and. if you want to. you can pay
for a few trees each year—just as you please.
When your orchard Is planted. I’ll mako
you my raanagrertn yourneighl>orhiind and you
can make money with me right from the ntart.
This plan hu been worked i
various sections of the
has proved a big
farmer
over
There are other feature* that I i
plain Here because of limited space,
you will just dropmoanoteora |
Tril me all about your Demo
—I’ll answer personally, by returns
monaey with me — tt'l all I
ier managers are •
it—you will be the i
GEORGE PARKER, Manager
PARKER BROS. NURSERY CO,
“Tho PaytlovtUo Nuraorlot ”
Parker Building, Fayetteville,
.Jlil J- V.JSS
izt
ADAMS BROTHERS
Cotton and Corn Buyers
General Merchandise
To the Farmers:—We want your produceand will
pay the highest market price in cash or trade
NEWARK, ARKANSAS
♦♦♦♦♦ :>♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦»♦♦♦♦♦♦<
Arkansas College
Preparatory Department
The best place to educate your son or daughtc., m
high-toned student-body; the teachers are men and
women of the highest culture refinement, and ability.
The student’s course of study and conduct is care
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Experienced teachers. Small classes. Thorough and
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Considering time saved and character of the work,
it is cheaper than the public school.
Students admitted as low as the eighth grade.
New classes after the New Year.
Get ready for entrance by writing for information
° E. D. BROWN, DEAN
Batesville, Arkansas