. Ontario Sessional Papers, 1919, . ge of juice but detracts from the quality of the order to make our method of straining more economical we have supplied pulpmachines through which to pass the pulp remaining in the jelly bags. Theseyield a smooth apple butter when returned to a copper kettle and boiled down,with sugar and spice added. You will, therefore, see how a simple outfit enablesone to treat the apple in a very satisfactory manner. 76 TllK KKPOKT OF THE Nu. 41 The last matter which I wish to discuss is the question of a building foreaiiiiing centre work. This is dire
. Ontario Sessional Papers, 1919, . ge of juice but detracts from the quality of the order to make our method of straining more economical we have supplied pulpmachines through which to pass the pulp remaining in the jelly bags. Theseyield a smooth apple butter when returned to a copper kettle and boiled down,with sugar and spice added. You will, therefore, see how a simple outfit enablesone to treat the apple in a very satisfactory manner. 76 TllK KKPOKT OF THE Nu. 41 The last matter which I wish to discuss is the question of a building foreaiiiiing centre work. This is directly connected with the question of equipment to be efficient must be so placed as to enable the worker to getthe most and best results from each effort, each step. In the past, communities havebeen driven, because of lack of funds and lack of time, to use whatever buildingswere available. In most cases only slight alterations were made. In view of thelargo number of families who may derive sufli gnat benefits from the canning. The Sealing Machine used at the Canning Centres. centre, the matter of financing a $3,500 building is simple. Such a buildingmay be arranged to give almost ideal conditions for the work. Let me mentionsome important features of a proper canning centre: 1. Strong 2 floors throughout, thoroughly drained and capable of carryingnew or altered equipment and also available for storing any class of materialwhether it be empty cans or bags of sugar. 2. Ventilation for removinsr steam from the cookinff room. 1919 WOMP]NS INSTITUTES. 3. Ground floor platform and basement teamway for ease in handling in-coming raw material and outgoing canned goods. 4. A cooking room separated from the room where the raw materials areprepared. This leaves the majority of workers from the noise, heat, odor andsteam which must arise to a certain extent from cooking. Undoubtedly, the opportunities presented in community canning are so greatthat no community, capable of o
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