xt72v6987g0d https://exploreuk.uky.edu/dips/xt72v6987g0d/data/mets.xml   Kentucky Agricultural Experiment Station. 1942 journals kaes_circulars_003_379 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 379 text Circular (Kentucky Agricultural Experiment Station) n. 379 1942 2014 true xt72v6987g0d section xt72v6987g0d ( Www 
 
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Unit III
 
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Circular 379
42, University of Kentucky . College of Agriculture
4. and Home Economics . . . Extension Service
Thomas P. Cooper, Dean and Direcfor

 UNITS OF CANNING PROJECT
SIX UNITS of the canning project are available to _
4-H club girls. The first three are to be taken in order:
Unit I .......... Fruits
Unit II ....... . . Tomatoes and Soup Mixture et,
Unit III ........ The Vegetable Canning Budget Vc!
For One Person
sox
Units IV, and V may be taken in the order desired,
tho Unit IV must be completed before a girl may exhibit is
her canned products in the Championship Class at the cv,
State Fair. in
Unit IV ........ Meats and Relishes ld!
n
Unit V ......... Canning For Salads and lb
Refreshments 8*
Unit VI is planned for older girls in 4-H clubs and for
Utopia clubs. pai
. . . ho
Unit VI ........ The Family Gardening and
Canning Budget ad'
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4-H Canmng Project
Unit III
r Vegetable Canning Budget For One Person
I By ANITA BURNAM DAv1s
ALL vnc12’rAtsLEs are excellent sources of vitamins. Green leafy veg-
etables are good sources of vitamins A, B, and C. Yellow and green
vegetables supply vitamin A. Tomatoes, cabbage and potatoes are good
sources of vitamin C.
, Vegetables also are good sources of minerals, especially iron which
I is necessary for building red blood. ln order to be well nourished,
2 every person should eat plenty of vegetables during winter as well as
in summer. Home storage can be made for cabbage, potatoes, pump-
kins, sweetpotatoes and root crops, but most other vegetables grown
in the summer should be canned for the time when they are not avail-
able fresh.
Canned vegetables have about the same food value as those cooked
1 for immediate serving, provided they have been selected, prepared,
packed and processed correctly. ln flavor, color, texture and taste a
home-canned vegetable closely resembles a fresh-cooked one. Salt is
added for flavor, but does not have any influence on the keeping
qualities. If vegetables are canned in the water in which they are
precooked, the vitamin and mineral loss is less. \#Vhen a jar is opened
the liquid on the vegetables should not be thrown away. lt may be
poured off, boiled down and the vegetables put back into the liquid
and heated about five minutes. The vegetable will take up most of
the liquid. The liquid may be added to soup stock.
The College of Agriculture and Home Economics, thru tl1e  
tension Service, strongly recommends the use of   steam pressure
cooker for canning all vegetables except tomatoes and rhubarb. This
recommendation is made because steam under pressure raises the
temperature above the boiling point sufficiently to destroy heat-re-
sisting bacteria and practically eliminate spoilage. Moreover, the
steam pressure cooker reduces the time needed for processing.
3

   ,
4 Exranstom Cmcuran No. 379  
GROW ENOUGH VEGETABLES FOR CANNING  
V Good canned vegetables cannot be had without good fresh vege—  
tables and in order to have the fresh vegetables in variety and sufficient  
amounts it is necessary to plan the garden carefully. Club girls will  
want to talk with their j)H1‘CH[S early in the year to arrange for a garden  
that will do more than just furnish vegetables for the summer. Ac-  
cording to the best information on nutrition, 50 quarts of vegetables  
per person are needed during the time when the garden is not pro-  
ducing.  
ln making garden plans follow the College of Agriculture and L 
Home Economics Extension Circular 376, "The Vegetable Garden,  
Month by Month." This circular gives information on the varieties of  
vegetables to plant and detailed instructions for growing them.  
 
 *:3
WHAT TO DO IN UNIT III  
l. Can 50 quarts, the vegetable canning budget for one person. The  f"
,1.).1-; I 
vegetables to be canned and the amounts are as follows:  
Quarls  
Leafy greens (mustard, kale, turnips, spinach, etc.) ............................ 6 Q 
String beans (pole or bush) .......,...............r...............................,.....,.............. 6  
Yellow vegetables (yellow corn, carrots, summer squash, etc.) ........ 4  
Tomatoes ........................................................................,..............................,........ 20  
Soup mixture ............................................................................................r......r...... 6  
Starchy vegetables (corn, lima beans, black-eyed peas) .................... 4  
Other vegetables (asparagus, peas, okra, peppers, etc.) ........................ 4  
\`Vllll(’: fruits are not mentioned IH the requirements for this pro- f _ 
ject, it is hoped that Club girls will also can fruits.  
2. Label each jar, giving the information shown on the sample label  
below. Refer to Canning Record Book, page 1, for explanation.  
Make labels for home storage. Get 4-H Club labels from the  
county extension office for exhibits in county and state shows.  
_. .r,. M  
NAME or Pnouucr  
It - 33*,
How Pscxen How PROCESSED  
a_,,.C,__?¥..l;_,c_  ’
EXHIB!TOR,SNAME A  
W ,.,.-— __}...é— 4
Posr Orrrcm   COUNTY  
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  ; 4
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   VEGETABLE Cnminc Buocer 5 l
  3. Keep a complete record of all canning in the Canning Record Book. j
Nregc.   4. Use the score card (page 7) and practice judging canned vegetables. j
Cicnt   5. Exhibit 6 quarts of vegetables as follows:  
Wm (  j quart leafy greens 1 quart green beans  
tr . quart yellow vegetable 1 quart tomatoes .
.YCl€¤   1 quart soup mixture 1 quart other vegetable j
AO   l·`ruits may be exhibited in "Open Class" at county, district and j
ables   state events. l
pm-   l l
 t i HOW TO USE THE STEAM PRESSURE COOKER   `
and   When one has a new cooker it should be used for the first time i
rdeu,   under supervision. A Club girl should not attempt to operate it alone.
ies of   Her Club Leader, her mother or the county Home Demonstration
  Agent should be called upon for assistance. Follow instructions to the
 . letter.
  The pressure cooker has, on the top of the lid, a pressure gage, a
The   petcock for escape of air, and a safety valve to prevent pressure from be-
  coming dangerously high. A Club girl should know each gadget and
Maris  ‘ its purpose.
3   Cover the rack in the bottom with water (about l c.). Place _jars l
4   partly sealed on rack. Adjust the lid of the cooker, tighten clamps and
22   place the cooker over hot {-ire to run up the pressure quickly. Leave
4   llle petcock open until steam Hows freely from it. Close the petcock i
_ 4   illltl watch the pressure gage rise, \xVhen desired pressure is 1`€Z1Cl1€Cl l)€·
ls P"O`   gill Counting time, and draw the cooker back or turn flame down to
  keep pressure constant. If pressure goes too high product may be over-
2 lzfbci   <`<><>l NOK immerse lid in water — wash it with ClOlll.
 , sr ·l. (Ilean small ball in safety valve after each using.
  G- lAC?¤\'e spring in safety valve released when cooker is not ill USG.
  '?. Wash, and dry thoroly after each using.
2,_2`; 7~ leave cover unfastened when not in use.
gg.; S· \Vl`¥ll> gage in Cotton and pack carefully if carrying cooker in zi rar.
if il \
ly j

 6 Exrizusrox CIRCULAR No. 379 V
GENERAL RULES FOR CANNING VEGETABLES Q
(See Kentucky Extension Circular 362, "How To Can Fruits And Vegetables.")  
1. Select fresh vegetables in prime condition and can them imme-  
diately. "An hour from the garden to the can" is a good rule. I
2. Wash vegetables thoroly and discard bruised, decayed or otherwise A
imperfect pieces.
3. Wash the jars and lids in clean, hot, soapy water and rinse them
in boiling water.
4. Sterilize the jars either by immersing them in boiling water or plac— j
ing them upside down in a small amount of water and then boil-
ing the water. Keep the jars hot until packed. Place glass tops or l
lids in the container with the jars to be sterilized.
5. Use new, tested rubbers on the jars.
6. Prepare the product to be canned according to the way it is us-
ually served; for example beans cut in pieces, baby beets whole. .
7. Pack boiling—hot precooked vegetable into hot jars, add l tea- l
spoon salt to each quart, and cover the vegetable with boiling j
liquid in which it was cooked. Completely seal the jars if they  
are to be processed in a water-bath canner; partly seal them if
they are to be processed in a pressure cooker. To partly seal a
glass—top jar, put the top clamp in place for sealing but leave the
lower clamp up. To partly seal a screw-top jar, turn the top until
it is tight and then turn it back only enough (M1 to % inch)
to break the seal. .
8. Process according to directions in time table.
9. Remove the jars from the canner one at a time, completing the
seal of partly sealed jars as they are removed. , j
IO. Place glass jars out of draft to cool. Even a slight air current
striking hot jars may cause them to break.
ll. Label jars according to directions.
l2. Store canned products in a cool, dark, dry place.

   V12c1zrAm.12 CANNING Buocsr 7
.8 , TIME TABLE FOR CANNING VEGETABLES
I ,
1ch__)   _ (From Circular 362, "H0w to Can Fruits and Vegetables.")
) `· ~ "";*"" ? . 
imme-   I P 1; b 11 111  
I TECOO O 11 8 SI'- H
1`l11€. - in enough lwater tg s§;;rr§l8rpr$gS;1]§c canner or
. cover the vegetables ’ ' steamer,
l€l‘WlS€ I · quarts
Quart I Pint or pints
l them I Min. Min. Min.
‘ Asparagus .............,............ 2 to 4 minutes 35 30 120 I
String beans .................... 5 minutes 35 30 180 I
Ir )]aC_ Lima beans .................... 2 to 10 minutes 55 50 180
I _ ` Soybeans .......................... 5 minutes 90 80 180
ffl b0lI‘ Baby beets ............,......... Enough to loosen skin
{OPS Or , (About 15 minutes) 35 30 150
‘ Carrots .................i......,..... 5 to 10 minutes 35 30 150
, Corn .........,...........,.............. To boiling 70 60 180
Greens ....,........................... Until wilted 65 60 180
_ Okra ...........,........................ 3 to 5 minutes 40 35 180
L is US` Peas, green ....................,... 3 to 5 minutes 60 45 180 I
WhO]€_ _ Peas, black-eyed .,.......... 2 to 10 minutes 55 50 180 I
  Soup mixture .................. (See recipe) 70 60 180
I [CH' Squash ................................ Until tender 75 60 180 I
boiling Succotash ...,...................... Corn, 5 minutes
.f h f Beans, 3 minutes 60 55 180
l { Cry 1 Tomatoes ........................., Scald before peeling 10* 10* 45
them if ' At. 5 pounds pressure. I
y seal a
cave the SCORE CARD FOR JUDGING CANNED VEGETABLES
)P   Sggrg
A, inch) Vegetable ..............,.... . ...........................,............................................................ 60
· Condition of product: uniform in size and ripeness;
` not defective, tough, old, stringy, or woody. ........................ 20 I
;ing tht? Condition of finished product; natural, clear, bright co1o1‘, =
not unduly blanched or darkened; not overcooked;
~ shape preserved .........................i...................................................... 40
current
Pack ........,....,..,................................................................................................... 40
Uniformity: pieces of appropriate size to serve, econom-
ically arranged; fancy pack not acceptable ............................ 10
Condition of liquid: clear, not cloudy, no bubbles, no
sediment or foreign matter. .............. , .....,.......,.,,.................... 10
Proportion of liquid to vegetable: jar full of product but
not crowded, product well covered with liquid .......,,........,.. 10
Container: of uniform or specified size, clear white glass,
clean, plainly and neatly labeled according to directions .... 10
Total ..........................,.....,... 100
I

 Published in connection with the agricultural extension work carried on by coopera·
tion of the College of Agriculture and Home Economics, University of Kentucky, with the
U. S. Department of Agriculture, and distributed in furtherance of the work provided for
in the Acts of Congress oi May 8 and June 30, 1914.
GM.-3-42
10M-1-42