01 c48
H
►WASILLA NEWS
JULY__ 1921
PUBLISHED MONTHLY BY THE HERN1NG FAMILY. WASILLA. ALASKA
Home Canned Food is Safe
If You Follow These (Directions
1. Select fresh, clean fruits and vegetables or none
at all.
2. Test every jar; even one crack spells sure loss.
3. Blanch. If the table says ten minutes, eifcht will
not do it.
4. Dip the product in and out of water—the colder
the water the better.
5. Pack clean hot jars with the cold-dipped product,
adding salt to vegetables.
6. Pour on the boiling liquid to within one-quarter
inch of the top.
7. Place rubbers and covers and partially seal.
8. Sterilize the products the required time. Be&in
to count when the water boils.
9. Remove the jars and seal at once. Invert to cool.
10. Label, wrap, and store on a cool, dry shelf.
Onvevnment Canning Club tlunumni'nli'iA thu "('old I'ack" pnitvM <>/ piHwwiiidl