This is true household efficiency--the kind
which, if practiced on a national scale, will conserve our war food
supply and will, after the war, cut heavily into the high cost of
living.
There are five principal methods of canning: (1) the cold-pack,
single-period method; (2) the intermittent, or fractional
sterilization method; (3) the cold-water method; (4) the open kettle
or hot-pack method; and (5) the vacuum-seal method. Of these the one
worked out on scientific lines by leading experts and used by many
commercial canners is so much the best method for home canning,
because of its simplicity and effectiveness, that it is recommended
by the National Emergency Food Commission and the details are
explained in their manual.
The cold-water method can be used effectively in putting up rhubarb,
green gooseberries, and a few other sour berry fruits. The process
is simple. The fruit is first prepared and washed and then blanched,
and finally packed practically raw in containers, which are next
filled with cold water and then sealed.
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