A simple course in home economics for rural schools

The water will soon reach the boiling point. Continue cooking according to the specific fruit or vegetable in the cans. At the end of this period, remove the boiler to the back of the stove and uncover. Leave the cans, containing vegetables which must be recooked. in the boiler. Fasten wire spring into place so that no air can enter the jar or can. Fruits need no further cooking, so they should be removed as soon as possible and carefully wrapped to allow to cool. Within 12 or 15 hours, again place the boiler over the fire, and proceed with the vegetables as on the first day. Repeat the third day. With some vegetables it is not necessary that the cooking take place the third day, but with corn, okra, snap and butter beans, and peas, it is essential if one would be assured of their keeping qualities. References Fanners' Bulletins: Canning Peaches on the Farm. No. 426. Canned Fruit, Preserves and Jellies. No. 203. Canning Vegetables in the Home. No. 359. Bulletins of the University of Texas: The Home Garden. Agricultural and Industrial Department, Cotton Belt R. B.: Canning Fruits and Vegetables on the Farm. International Harvester Co., Chicago, Illinois: The Cold Pack Method. Agricultural anel MccJianical College of Texas: Canning, Preserving, Pickling. B-26. Simple Courses in Hrjme Economics 39 Lesson Plan Teacher's Aim: To give the principles underlying the canning of fruits and vegetables. Pupil's Aim: To learn the best methods of canning fruits and vegetables. Suggested Questions What causes fruits and vegetables to spoil? Where have you heard of these microscopic plants before ? How can they be killed? Is sterilization all that is necessary ? Give in detail the steps necessary in canning. What cans are best to use? Is it wise to use old rubbers on the glass jars? Related Subjects Agriculture: Grow fruits and vegetables in the school garden. Constructive Work:- ; Make bottom for wash boiler to be used in canning. Make closet at home for keeping canned fruits and vegetables. Mathematics: Compare cost of home-canned and factory-canned peaches and string beans. Determine cost of one quart can of peaches, corn, and stringbeans. English : Write up notebooks and recipes. Learn to spell and define all new words used in this lesson. Write an essay on the microscopic plants. Show how they help and hinder the housewife. 40 Bulletin of the University of Texas Recipes. Canned Corn Select corn with full grains which have not begun to harden. This is the period of greatest sugar content. Remove husks, use a stiff brush to take off silks. Cut corn off with sharp knife. Add salt to taste, about 1 t. to 1 qt. water. Pack jar with corn, add as much water as jar will hold. Adjust rubber and glass top. Place in boiler, add water until it reaches the neck of the jar. Heat water until it simmers, then add boiling water to cover jars. Continue boiling for one hour. "Within 12 or 15 hours cook again 1 hour. Repeat the cooking process the following day. Canned Berries. Can according to the directions for peaches and pears. Note: Berries require to be carefully looked over. Canned Peaches and Pears. To Prepare Fruit: Peaches — Scald 2 or 3 m., pare, seed. Pears — Pare. Slice, leave whole or cut into halves or quarters. For Peaches use syrup made from 2 C. sugar 2 C. water Boil 10 m.