xt7bzk55g85v https://exploreuk.uky.edu/dips/xt7bzk55g85v/data/mets.xml   Kentucky Agricultural Experiment Station. 1946 journals kaes_circulars_004_421_02 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. 421 text Circular (Kentucky Agricultural Experiment Station) n. 421 1946 2014 true xt7bzk55g85v section xt7bzk55g85v Li-l-l Club Canning Project C ‘ g
UNIT lll  
I By Ruth Latimer, Edith Lacy, cmd Dorothy Gentry
EVERY JAR of fresh vegetables you can at home will do double
duty. lt will help you and your family keep well, and it will leave
. commercially canned food for those who are not fortunate enough
to have fresh vegetables to can. You cannot find a substitute for
‘  the delicious flavor of home-canned food. All vegetables are excel-
` lent sources of vitamins. Green leafy vegetables, yellow vegetables, ’
and tomatoes are good sources of Vitamins A, B, ancl C, and of .
minerals. I
Canned vegetables have about the same food value as those , .
s cooked for immediate serving, provided they have been selected, I
 I prepared, packedancl processed correctly. In flavor, color, and `
A texture a home-canned vegetable is about the same as fresh—cooked. ~
` Salt is added for flavor, but does not have any influence on the
r keeping qualities. lf vegetables are canned in the water in which I
they are precooked, the vitamin and mineral loss is less. When a A
‘ jar is opened the liquid on the vegetables should be used.
 ’ A steam pressure cooker is strongly recommended for canning
A all vegetables except tomatoes and rhubarb. This is because in
L  the pressure cooker the temperature is high enough to destroy
 _» lieat—resisting bacteria and practically prevent all spoilage.
 
» Circular 42I
UNIVERSITY OF KENTUCKY
A- College of Agriculture ond Home Economics
  Agricultural Extension Division
 Y Thomas P. Cooper, Dean and Director

 Units in the Cunning Project
Seven units are available to 4-H Club girls who wish to é
take the canning project. It is best to take the first 3 in the _ Q
order given. Q
‘ Unit l ................ Fruits and Fruit Juices ~ ·
Unit ll ................ Tomatoes and Tomato Juice {
Unit lll ................ Vegetables  
Unit IV ................ Meats (Use U. S. Dept. of Agriculture
AW l—l lO) ln this unit, can- (
`5 quarts chicken E
5 quarts pork q
5 quarts of meat (other than pork J
or chicken if available)
30 quarts of fruits and vegetables ‘ `
Keep a record using 4-l·l Canning  
Record Book .
Unit V ................ Relishes and Pickles `
Unit Vl ................ Jellies, Jams, and Marmalades Q
Unit Vll .,.............. Canning Budget ( Q
Help plan and can the budget for `
the family. ` `
Can at least a budget for one person A ‘
(lOO jars).
Use budget plan in Canning Record I
Book. .
Use the above circulars for canning
directions.
A 4-H Canning Record Book is available for keeping G    
record in any unit. if {
(T/1i.s rirrii/in ix u rrwixirrn nl (firm:/ur UU.) I  
_ . 

 _ KNOW YOUR JARS . . . AND HOW TO SEAL THEM A
  M°l°l l’°"‘l 3-piece c¤p——met¤I band, glass lid,  
  Glass Hd alnd|.i;1.¤bbDer——lii;i rubtboler Eb undelrsige of  
‘ ~-—~*‘ ei. acei,wi ru ersie own,
 "R“l°b°" on top of the jar. Screw the band on  
§ . . 5°°l l""‘° firmly . . . then turn back almost ¤ qu¤r-  
  ter turn. After jar with food in it has 2 i
( \ been boiled and taken out of the water,
l lll   screw the band on tight.
2-piece cup. Place metal lid, with rub-
_   l,’,l§Q‘f,l_.l;,d,:’Q[,`§, ber side down, on top of jar. Screw band .
  scsi here on firmly, and do not tighten it again ’
_  " even after the jar of food is taken from 2
1 the boiling water. j
"Lightning" jar. Fit rubber in place -
_  °°“"*’°' on ledge at top of the jar. Put on glass
» sui im. lid, then push the long wire clamp tight l
I   _ over top of lid. Leave short wire loose.
 "ih/lm clam? Affef the jGl’$ of food l’lOV€ been  
QJ and taken out of the boiling water . . .
I [IO   I j  push this short wire down.
  Porcelain- lined , .
¤ ;§ smw mp Zinc porcelain-lmed cap with shoul-
   __Rubbm_ der rubber ring to fit standard Mason jar.
‘ Fit wet ring down on jar shoulder, but
.  rem:. here don't stretch more than needed. Fill jar,
*2 then screw cap down firmly and turn it
l W back M4 turn. As soon as jar is taken
j u i from canner, quickly screw cap down
- tight to compl :te seal.
 1 l 3 l

 I `WHAT TO DOIN UNIT III P
l. Can 40 quarts, the vegetable canning budget for one person. to the
The vegetables to be canned and the amounts are as follows: » jar cc
_ Quarts space
` Leafy greens (mustard, kole, turnips, spinach, etc.) .....,...................... 6 The O
‘ String becms (pole or bush) ................................................................ 6
Yellow vegetables (yellow corn, carrots, summer squash, etc.) ............ 4 ClGml
Tomatoes ......... 1 .................................i.............................................. l0 L
Soup mixture .................................................................................... 6
Starchy vegetables (corn, limo beans, black-eyed peas) ...................... 4 stead
Other vegetables (asparagus, peas, okra, peppers, etc.) ...................... 4 V allow
While fruits are not mentioned in the requirements for this pr0· we ll
ject, it is hoped that club girls will also can fruits. ~ Keep
2. Label each jar, giving complete information Char
  as shown in sample label. Use homemade · A
  ’ labels for home storage. Get club labels . lhef
— from the county extension office for use —lil"'fm
in county and state exhibits. l'll"°
3. Keep a complete record in the Canning Rec- G"? I
ord Book. qulre
  4. Use the score card in practice judging of — lwsl
  canned vegetables. m ¤_
  5. Exhibit one quart each of leafy greens, yellow Ol Gl
P S vegetable, soup mixture, green beans, prom
tomatoes, some other vegetable. Fruits .
may be exhibited in "Open Class." j_ H
HOW TO USE THE STEAM PRESSURE COOKER   Q
  ¥·   ··’’ it ’·»- rt  =i-·     When One hug G new I  4* C
    4`‘,’’-i‘_V     ‘‘ij» {T3 I»._     cooker it should be used for I 5_ [_
  ....   the first time under super'- 6. V
    . .   vision. A club girl should not 7_ [_
  .   wifi,   .-,2;%  gttempt to operote lt alone. A 8. V
I     l·ler Club Leader, her mother, g
V   I   or the county Home Domon-
    j     stration Agent should be Agp;
          called upon for assistance. _ ‘
fj "           Follow instructions to the j
    .j  fj   V  `·VjV,   . letter. · j
 {Lee-FT }`;M `l . .. .  l` Pressure COOk€|·$ are US- I
` A I `   `'>r‘4 \   F ually made of aluminum and
are fitted with a rack in the ‘  Q
  bottom on which the jors are _
to be set. lt has a steam—tight cover, which has a petcock and V
pressure gage.
[ 4 ]
  ‘

 i
Place the` rack in the bottom of the cooker and add hot water · ·
to the level of the top of the rack. Place the jars of food (with the
i jar cap properly adjusted) on the rack in the cooker. Allow enough  
space between the jars for the free circulation of steam. Adjust  
` the cover of the cooker and fasten securely by tightening opposite  
— clamps (a pair at a time) or adjusting the band.  
Leave the petcock open until a jet_of steam has been flowing z
steadily from it for 7 to lO minutes. Then close the petcock and  
' allow the pressure to rise, counting processing time from the min-  
ute the required amount of pressure is shown on the pressure gage.   A
Keep the pressure uniform throughout the processing period.
Changes in pressure may cause loss of liquid from the jars. l *
At the end of the processing period, remove the cooker from .
’_ the fire and allow the hand on the pressure gage to return to zero. A A
` Then open the petcock gradually, take the cover off of the cooker,
tilting it away from your face, and remove the jars. If jar caps
are to be adjusted, do this immediately. "Self—Sea|ing" caps re- ¥
quire no further tightening. Set jars upright on a surface which
has been covered with a folded cloth or a wire rack. Don’t set jars i
in a draft, and set them far enough apart to allow free circulation ,
A of air around them. lf liquid has been lost from the jars during Z
processing, do not open the jars to add more liquid. i _
i CARE OF PRESSURE COOKER g
l. Handle carefully to prevent nicks, dents, and scratches.
2. Avoid knocking petcock, gage, or safety valve. T
3. Do not put the lid in water——wash it with cloth. j
A  4. Clean small ball in safety valve after each using. l
~ 5. Leave spring in safety valve released when cooker is not in use.
6. Wash, and dry thoroughly after each using.
7. Leave cover unfastened when not in use.
8. Wrap gage in cotton and pack carefully if carrying cooker in
a car.
l RECIPES FOR CANNING VEGETABLES
. Asparagus
· l. Select fresh, tender stalks; wash, grade for size, and cut in
v_ about lh-inch lengths.
A 2. Boil 2 to 4 minutes, according to size. Pack in sterilized
l jars. Cover with liquid in which boiled, and add l teaspoon
salt per quart.
P 3. Seal all types of jar according to directions on page 3. Pro-
c_ cess in water bath for l2O minutes or in a pressure cooker
“ at lO pounds pressure 35 minutes for quarts and 30 min-
utes for pints.
‘ [ 5 ]

 String beans
l. Select young, tender beans.
2. Wash thoroughly, string, and cut into convenient lengths.
3. Cover with boiling water and boil 5 minutes in an uncovered l
saucepan. T0m¤
4; Pack boiling-hot beans in sterilized jars, fill with liquid in A ]_
which beans were cooked and add l teaspoon salt per quart.
5. Seal according to directions on page 3. Process quarts l80 2,
V minutes in a water bath, or process quarts 35 minutes and i 3
pints 30 minutes in pressure cooker at l0 pounds pressure.
Lima beans 4·
l. Shell and grade. 5.
2. Precook 5 minutes.
i3. Pack loosely.
4. Fill jar with liquid in which cooked. 6‘
5. Add l teaspoon salt per quart. `
6. Seal according to directions on page 3 and process quarts
’ l8O minutes in a water bath, or process quarts 55 minutes Tama
and pints 50 minutes in pressure cooker at l0 pounds l.
pressure. 4
Baby beets 2'
l. Select only small, young, tender beets.
2. Wash beets and boil about l5 minutes until skins slip easily - 3`
or peel and can whole or diced. 4‘
3. If raw beets are peeled, cover with water and boil 5 to 8
minutes, according to size.
4. Pack product in hot, sterilized jars, cover with boiling liquid V 5`
in which they were cooked, and add l teaspoon of salt to veget
each quart. i A
5. Seal according to directions on page 3, and process l5O A {Or SO
minutes in water bath, or process quarts 35 minutes and
pints 30 minutes in a pressure cooker at l0 pounds pressure. . l
Carrots y l/
l. Select young, tender carrots. _  
2. Wash and scrub carrots with a stiff vegetable brush. ’ B}
3. Slice or dice. _  pg
4. Precook 5 to l0 minutes according to size, and pack im- m
mediately in hot sterilized jars.   DF
5. Add l teaspoon of salt to each quart, cover with boiling _
[ 6 ] S
j :

 liquid in which vegetable was precooked. Seal according   »
to directions on page 3, and process l5O minutes in water
bath, or process quarts 35 minutes and pints 30 minutes in I
pressure cooker at lO pounds pressure.  
Tomatoes  
, l. Select firm, ripe tomatoes of medium.size and uniform  
shape. V
2. Place in wire basket or cloth bag and scald until skins loosen.  
3. Dip the tomatoes in cold water, peel them, and remove the   j
core from the stem end.
4. Pack whole or in quarters in hot, sterilized jars.  
5. Cover with boiling tomato juice prepared from small, mis-
shapen and very large tomatoes. Never add water to toma- l
‘ toes to be canned.
6. Add l teaspoon salt per quart, seal according to directions
_ on page 3, and process in water bath for 45 minutes, or l
in a pressure cooker at 5 pounds pressure for lO minutes. V
Tomato juice A
l. Select firm, ripe tomatoes, wash, remove stem end, and cut Y
, in quarters. _
2. Heat to simmering point in covered kettle until juice begins l
to flow freely. l ·
3. Strain quickly, add l teaspoon salt per quart. i
» 4. Reheat at once to boiling point, pour into hot, sterilized jars,
A and seal according to directions on page 3. Process 5 min- T
utes in water bath. .
5. Omit salt if to be used for infants and small children.
Vegetable soup mixture
Almost any desired combination of vegetables may be canned
for soup. A good combination is: j
l quart thick tomato pulp
_ l pint corn, tiny lima beans, or peas
l pint okra .
` V2 cup chopped sweet red pepper
- l V2 teaspoon salt
Bring to a boil, pack hat and seal according to directions on
. page 3. Process in water bath for l8O minutes, or quarts 7O
minutes and pints 69 minutes in a pressure cooker at lO pounds
· pressure.
V [ 7 ]

 TIME TABLE FOR CANNING VEGETABLES
Time of processing
Steam pressure W¤·l$¤1'-bath F
' ' CBHIIBY Of
Precook by boiling emma., 10 lb_ \ steamer, A
Quart l Piilli qusilrizgsm ·
` min. min. min.  
Asparagus ...................... 2-4 minutes . 35 30 120 Q
Beans  
Green or wax. ......... 5 minutes 35 30 180 1_ V
Lima ............................ 2-10 ·minutes 55 50 180 ,`
Soybeans .................... 5 minutes 90 80 180 ;
Beets ................................ Enough to loosen skin* 35 30 150 · 
Carrots ............................ 5-10 minutes 35 30 150 ~  ‘
Corn ................................. To boiling 70 60 180 i 
` Greens ........................... . Until wilted 65 60 180 1 
Okra ............................... . 3-5 minutes 40 35 180 ?
Peas, green ................... 3-5 minutes 60 45 180 , 
Peas, black-eyed ......... (See lima beans) ._ 3l 1
» Pumpkin ....................... . Until tender 75 60 180  i?
Soup mixture ............... (See recipe) 70 60 180 '  Whi
Sauerkraut .................... . ..............,........   .... 30 »
squash ............................ Until tender 75 60 180  · hg
Succotash ....................... Corn, 5 minutes, r Y
V Beans, 3 minutes 60 55 180 '  Sl`¤l
Sweetpotatoes .............. Until skin slips readily 120 95 180  5 Mer
Tomatoes .......................i Scald before peeling 10** 10** 45 _ g {-ucl
• Enough to loosen skin on whole beet. If diced, 5 to 8 minutes. Gnd
•• At 5 pounds pressure. · L I
 ., ll'] I'
SCORE CARD FOR JUDGING CANNED VEGETABLES  ‘_ grei
.S(·ny‘1‘ L 
.l
Vegetable .................................................................... 60  V- Wh
Condition of product: uniform in size ond ripeness;   _t
not defective, tough, old, stringy, or woody .......... 20   gf}
Condition of finished product: Noturol, cleor,  
_ r the
bright color, not unduly blonched or dorkened; g 
not overcooked; shope preserved ........................ .40 __  Seei
Pack ............................................................................ 40 f 
Uniformity: pieces of right size to serve; foncy   b€S
pock not occeptoble ............................................ lO ;  be l
` Condition of liquid: cleor, not cloudy, no bubbles, ' 
no sediment or foreign motter ............................ l0 ,  Of ’
Proportion of liquid to vegetable: jor full of product ,
but not crowded, product well covered with liquid l0 `·  seg
Contciiner: of uniform or specified size, cleor, white we 
gloss, cleon, ploinly ond neotly lobeled occording if  ·-
to directions ...................................................... lO _ 
Totol ..........,................................................... l00 f 
Lexington, Kentucky June, 1946  
cooperative Extension Work in Agriculture and Home Economics: College of Agriculture `
and Home Economics, University of Kentucky, and the United States Department of Agri-  
culture, cooperating. Thomas P. Cooper, Director. Issued in furtherance of the Acts Of ,g
May 8 and June 30, 1914.  
10M-s-46 2 
» ‘ i-