Spinark. — Clood spinach is packed whole, that is, the leaves
are not cut. The chopped packs lack the fresh flavor of the
other and their quality is less certain.
Tomatoes. — Tomatoes "hand packed*' and "cold packed"
are put whole into the cans while raw and steamed, so that they
are cooketl in their own juice. If any additional juice is re-
quired to till the crevices, it is supposed to be tomato juice
I
J
450
A MANUAL OF HOME-MAKJNO
Tomatoes so packed are sufjcrinr to those eookecl before the
cans are filled, ami will he foiind praetii-aliy whole when the caii
is opeaed.
Fntita, — All larj^e fniits are more expensive in tins than are
small fruits, tierause the tias are more solidly filled with the
latter and more portifrns c*an l>e w^rved from a tin of j^iven sixe.
Of the large fruits canned wiiole or in lialves, neither the largest
nor the smallest are the most economical investment, but rather
the medium mze. This is l)ecaiLse portions are made by the
piece rather than the spoonful and the very large pieees are few
to the tin, while the very small necessitate two or more pieces
l>cing served to the portion. Large fruits l)OUght in the cut
form, for example, pc;ach slices, peach chips, and pineapple
chips, are most economical of all, for the same reason that small
fniits are economical.
Safe and unmje tin cans,
**Sanitanj** cans, — Until the last few years it was the general
custom to seal tin cans hy soldering. It was inevitable that
some small portion of the solder should be exposed to the action
of the contents of the can» ami frtKiuently drops of solder were
lost among the con tenths of the can. The *' sanitary*' can is now
used by the test packei-s. In this can the foo<l Is hermetically
sealeil w^ithout the use of solder by a clever mechanical device
which folds and compresses the overlapping edges of the top and
sides of the can. Such cans are stamped ** Sanitary'* on one
end, and the consumer should discriminate in their favor for
his own safety and to encourage the ase of the best methods in
packing.
Lacqtier-lined cans, — ^To prevent the tmdesirable reaction be-
tween acid fniits and vegetables and the metal of the cans, all
tins employed for packing foods of strongly acid character
shoulfl Ik? lacquer-linwl l\v a heat-resisting varnisli. This is
especially imjwrtant since the cost of tin has advance*! and the
tin covering of sheet met4tl used for the manufacture of cans has
become v^vy thin.
Ruskd mns. — Cans rust^ on the exterior are not evidence
MARKETING FOB THE HOUSEHOLD
of deterioration contents, but cans rusted on the interior may
have an undesirablf! effect on the food. Experience shows that
soldered cans are often so rusted at the sf>ldered end.
Page 255
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Spinark. — Clood spinach is packed whole, that is, the leaves
are not cut. The chopped packs lack the fresh flavor of the
other and their quality is less certain.
Tomatoes. — Tomatoes "hand packed*' and "cold packed"
are put whole into the cans while raw and steamed, so that they
are cooketl in their own juice. If any additional juice is re-
quired to till the crevices, it is supposed to be tomato juice
I
J
450
A MANUAL OF HOME-MAKJNO
Tomatoes so packed are sufjcrinr to those eookecl before the
cans are filled, ami will he foiind praetii-aliy whole when the caii
is opeaed.
Fntita, — All larj^e fniits are more expensive in tins than are
small fruits, tierause the tias are more solidly filled with the
latter and more portifrns c*an l>e w^rved from a tin of j^iven sixe.
Of the large fruits canned wiiole or in lialves, neither the largest
nor the smallest are the most economical investment, but rather
the medium mze. This is l)ecaiLse portions are made by the
piece rather than the spoonful and the very large pieees are few
to the tin, while the very small necessitate two or more pieces
l>cing served to the portion. Large fruits l)OUght in the cut
form, for example, pc;ach slices, peach chips, and pineapple
chips, are most economical of all, for the same reason that small
fniits are economical.
Safe and unmje tin cans,
**Sanitanj** cans, — Until the last few years it was the general
custom to seal tin cans hy soldering. It was inevitable that
some small portion of the solder should be exposed to the action
of the contents of the can» ami frtKiuently drops of solder were
lost among the con tenths of the can. The *' sanitary*' can is now
used by the test packei-s. In this can the foo<l Is hermetically
sealeil w^ithout the use of solder by a clever mechanical device
which folds and compresses the overlapping edges of the top and
sides of the can. Such cans are stamped ** Sanitary'* on one
end, and the consumer should discriminate in their favor for
his own safety and to encourage the ase of the best methods in
packing.
Lacqtier-lined cans, — ^To prevent the tmdesirable reaction be-
tween acid fniits and vegetables and the metal of the cans, all
tins employed for packing foods of strongly acid character
shoulfl Ik? lacquer-linwl l\v a heat-resisting varnisli. This is
especially imjwrtant since the cost of tin has advance*! and the
tin covering of sheet met4tl used for the manufacture of cans has
become v^vy thin.
Ruskd mns. — Cans rust^ on the exterior are not evidence
MARKETING FOB THE HOUSEHOLD
of deterioration contents, but cans rusted on the interior may
have an undesirablf! effect on the food. Experience shows that
soldered cans are often so rusted at the sf>ldered end.