B—Lancaster Farming, Saturday, July 20, 1963 Fort Farm Wife and Successful Home Canning By Mrs. Bicbard O. Spence Success in canning conies easy to those who follow cer tain rules. These rules and procedures have been adopted after years of research and practical testing in thousands of homes throughout the country. Disappointments in home canning are usually caused by attempts to bypass some of the necessary steps or by us In the dark about money matters? Well, you'll see the welcome light soon enough with a low-cost checking account at our bank. Your check stubs will tell you—to the penny how much money there is in your account, and can celed checks will supply you with proof positive that jyou've paid your bills. Record-keeping is easier and [more accurate, tool vy/hy not open your checking occount.now? THE LANCASTER COUNTY NATIONAL BANK LANCASTER 0 East King Street (temporary address) 138 North Queen Street (Drive-in Window) Prince and James Streets (Drive-in Window) 1643 Lincoln Hwy. East 1847 Columbia Avenue MOUNT JOY One West Main Street (Drive-in Window) QUARRYVILLE FLORIN State and Church Streets - 801 Main Street - "’'Established, 1841. ~ . . \ Member Federal Deposit Insurance Corporation - = -tj. -- £.. • .. -jqr -• JJM JK J , Family ing faulty equipment. Here are several causes of sealing fail ures and ways they can be remedied 1. Leaving wrong amount of head space when filling jars. Some brands of two piece me tal caps require less bead space than others. Read directions on the box that your jar lids come in. 2. Reusing jars in which commercial food is sold. Com mercial food pars are design ed for use on high speed pack ing machines and with caps developed especially for the product being packed. These jars are excellent for their intended use but ARB NOT • 8 Convenient Offices made for reuse. You may use them for jellies when paraf fin provides the seal. 3. Using old fruit jars. This is a common cause of sealing failure, particularly those ex perienced by middle aged or older home canners. Most of the older Mason jars were made to seal on the shoulder with zinc cap and rubber and were not finished for vacuum sealing. 4. Not taking time to “knife out” air bubbles. 5. Not applying enough heat during processing to force the greater part of the air from the jar. 6. Failure to exhaust (vent) canner for a full 10 minutes before closing petcock when processing fruits and toma toes under steam pressure. 7. Not keeping boiling hot and working “light ning quick” when doing open kettle canning. 8. Using -warped, rusty or worn bp.nds, or old commer cial caps instead of bands. 9. Failure to screw bands down evenly all the way around. 10. Screwing bands too tight. A band MUST be tight enough to hold the rubber sealing compound closely against the top of the jar. However, if the band is forced as far as it can be turned with a strong hand or wrench, the-jar cannot vent naturally. When the jar can’t vent, pressure within the jar causes the lid to buckle. 11. Not screwing bands tight enough (see above) 12. Reusing lids. The lid of i f S'** ? i\ M- yn ) j r t~ These six homes were built —with flameless electric heating systems —and the families who live in them couldn’t be happier. This past bitter-cold winter was the acid test — and electric heat passed with flying colors! All were wonderfully war m,- even on -the-windiest, coldest days. And thchomcowncrs cnjoyed.PP&L’s special low-electric home heating rate, which will be even lower next winter. * ■ —<■ *-«» *•» i e*-> ** ' - - wr- * »-?• ■"■•**.. j> ■ <.VMv.jL.Wi a two. piece metal cap bottom of the-kettle". not be used more than once. Etae-cooldng cooking food This applies to all brands. in steam, boiling, or simmer -13. Not removing particles of ing. wafer or syrup- for a given food, seeds, seasonings or-what length. of time before putting not from top. apd thread® ot it into the jar for processing, jar before putting on lidi* Sealing adjusting the lid 14. 'Letting pressure In cann- on> a container to prevent air er fluctuate. This can cause or bacteria from entering the food particles to be forced jar and causing spoilage, between Jar and lid. The same Simmering heating food thing may happen if steam is just "below the boiling tern released too quickly after pro- perature. cessing. Head space space left at NOTE: When a jar suitable for vacuum sealing and con- taining a product requiring short processing fails to seal the first time processed, it will usually seal with the same lid when reprocessed. This is because the first heating driv es part of the air from the jar and the second heating forces out enough more air to permit a vacuum seal. » ♦ ♦ * UNDERSTANDING CANNING TERMS Certain terms are "used in canning directions which you need to understand to be able to understand the directions. The following are some of the less familiar terms you may find and not understand. Blanching or scalding dip vegetables in boiling water or steam over boiling water for a specified length Then dip the product' into cold water for easier handling and to stop the cooking pro cess so that the product isn't overcooked. Boiling heating water to the point where it rolls and bubbles from the top to the n ■ v”V y -> MR. and MRS. DONALD L. HANES 150 N. 13th Street, Columbia MR and MRS. WILLIAM SEE. 827 Park Hill Drive, Manheim With a hard winter’s test behi STHS. 3SJI the top of the jar when pack ed with food. FAULTY JAB SEALS CAUSE FOOD SPOILAGE Before you start your sum mer canning be sure : ou check out the jars you’ll use. Start with standard canning jars so lids will fit properly and you know they won’t break with the heat. You’ll need to check the top edge and the rim of the jar, depending on the kind of lids you use. Use your finger with,a thin cloth over it so you can find nicks or rough spots. Always use new rubbers .with a one-piece lid and a new inner part of .a two section lid. .When you buy two part -lids check them in' the store. See'if they separate* easily and aren’t* stuct together.' If you have lids left over from last year check the same way. Then, follow the rules for using the lids. With the- one piece lid that uses a rubber tighten the lid on the jar, -then loosen by only % * inch before processing. When you take the jar from the canner, ** b V*A £• \s V*,? '•'l v , ' *"V' . FLAMELESS ELE *PF&L tgaiihtifadt-a fulstantinl reduction j 1 ■ jSfctfil» a ■* .• - <4‘ "3bU -r Your family cs too. When yfl' will be realty See your Rc £ Heating Deal for your hoffl estimate. (O ’MtriEgiFßT* s -c \ v * 5 MR, MR.
Significant historical Pennsylvania newspapers