Any food in which the life processes are still going on is sub-
ject to either of the types of changes just described. Yeast
plants or bacteria may live on foods and cause them to spoil.
Bacteria, yeasts, and molds grow ever>^where — on the ground, in
w^ater, and in air. All micro-organisms need warmth, moisture,
food, and oxygen for growth. Warmth, moisture, light, and
oxygen also favor the maturing, ripening, and decay changes
occurring in eggs, meat, fresh fruits, and vegetables.
If food is to l>e kept for any length of time, it is necassary to
retard or prevent natural ripening or <leveloping processes and
to protect tfie foo<l from invasion i>y invisible as well as visible
enemies. Metliods of foo<l preservation may be groupi?il as
follow^sr (1) By means of low temperature; (2) the removal of
moisture; (3) preservatives; (4) iiigh temperature*
679
680
A MANUAL OF HOME-MAKING
A temperature even as low as the freezinp; jK>jnt of water mty
not kill micro-organisms nor destroy in suvh foods as fruiu axii)
vegetables the mibstancci^ that ripen and mature them* Such
a temperature does, however^ retard or check all life prcxcBtnK
and therefore it-s use is a highly efficient methocJ of k- ' un%\^
during limit tM:l periods of time. Refrigeration anil • ^rsp
on a commercial scale are not discussed hen:% hut storage it
moderately low temperatures that is practicaljle for the aveni^
home is descrit>ed.
When foods are dried until their water-content is r^ui
below 20 per cent, micro-organisms are not likely to develop i
them. When foods are drit^cl, the micro-organiams orifcina
present are not destroyt^l, hut their growth and muUiplic^atj'
are checked. If nioLsture is supplied, active life quickly lic^nt!
again.
The word preserv^ative eovers a wide range of substances thai^
are used in food preservation to retard or prevent the rto^
of micro-organisms. Foods con tain ing any sul >stance siifBciitutl;
active to destroy or check the growth of micro-organisms sh
be at least thoroyghly questioned lief ore being used. Pre^^^
ative substances may be divided into three classes; (1) th<
known to be harmless, sueli a.s sugar, salt, vinegar, and spv
(2) those about which there is doubt, 6u<'h as saltpeter, 8nioki
and liquid smoke; (3) those known (o be hannfiib sueh ag Ih>i
acid and the l>orates, salicylic arid and the salieylati?®, ben
acid and the benzoates, sulfunjus acid and the sulfites, and
fonnaldehyde.
The IJiitH States Department of Agriculture ha« i8BUcci the
following statement concerning the use of canning powficr^
The pansibility of harmful effects from these suhstanceB is still
not fully recognizetl by many housekeepers.
**Thc att<?ntioti of the DepiirtTneni of Agriculture has reoeiitljr hmm
called tfi the widespread u«c, oRpccinlly \n rur^ communities, of aiiSosrlb
ftcid in putting up preserves. Th»* Df^purtmrnt i» aware tliat. this prMrtiBiy
i» not confinefi to salicylic acid under it.>^ own name alone, tiiii lliai Iduv**
quantities of this licid, ami uf U»rir, acid ai« vvi*ll, are sold under fjinaCtal
lliitnc« iis prtftw^nnnjt powders or naaning compound* at prices whieli
tDUch in excess of iheir real value. In the directions for use, the
FOOD PRESERVATION
581
Page 325
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.
Any food in which the life processes are still going on is sub-
ject to either of the types of changes just described. Yeast
plants or bacteria may live on foods and cause them to spoil.
Bacteria, yeasts, and molds grow ever>^where — on the ground, in
w^ater, and in air. All micro-organisms need warmth, moisture,
food, and oxygen for growth. Warmth, moisture, light, and
oxygen also favor the maturing, ripening, and decay changes
occurring in eggs, meat, fresh fruits, and vegetables.
If food is to l>e kept for any length of time, it is necassary to
retard or prevent natural ripening or <leveloping processes and
to protect tfie foo<l from invasion i>y invisible as well as visible
enemies. Metliods of foo<l preservation may be groupi?il as
follow^sr (1) By means of low temperature; (2) the removal of
moisture; (3) preservatives; (4) iiigh temperature*
679
680
A MANUAL OF HOME-MAKING
A temperature even as low as the freezinp; jK>jnt of water mty
not kill micro-organisms nor destroy in suvh foods as fruiu axii)
vegetables the mibstancci^ that ripen and mature them* Such
a temperature does, however^ retard or check all life prcxcBtnK
and therefore it-s use is a highly efficient methocJ of k- ' un%\^
during limit tM:l periods of time. Refrigeration anil • ^rsp
on a commercial scale are not discussed hen:% hut storage it
moderately low temperatures that is practicaljle for the aveni^
home is descrit>ed.
When foods are dried until their water-content is r^ui
below 20 per cent, micro-organisms are not likely to develop i
them. When foods are drit^cl, the micro-organiams orifcina
present are not destroyt^l, hut their growth and muUiplic^atj'
are checked. If nioLsture is supplied, active life quickly lic^nt!
again.
The word preserv^ative eovers a wide range of substances thai^
are used in food preservation to retard or prevent the rto^
of micro-organisms. Foods con tain ing any sul >stance siifBciitutl;
active to destroy or check the growth of micro-organisms sh
be at least thoroyghly questioned lief ore being used. Pre^^^
ative substances may be divided into three classes; (1) th<
known to be harmless, sueli a.s sugar, salt, vinegar, and spv
(2) those about which there is doubt, 6u<'h as saltpeter, 8nioki
and liquid smoke; (3) those known (o be hannfiib sueh ag Ih>i
acid and the l>orates, salicylic arid and the salieylati?®, ben
acid and the benzoates, sulfunjus acid and the sulfites, and
fonnaldehyde.
The IJiitH States Department of Agriculture ha« i8BUcci the
following statement concerning the use of canning powficr^
The pansibility of harmful effects from these suhstanceB is still
not fully recognizetl by many housekeepers.
**Thc att<?ntioti of the DepiirtTneni of Agriculture has reoeiitljr hmm
called tfi the widespread u«c, oRpccinlly \n rur^ communities, of aiiSosrlb
ftcid in putting up preserves. Th»* Df^purtmrnt i» aware tliat. this prMrtiBiy
i» not confinefi to salicylic acid under it.>^ own name alone, tiiii lliai Iduv**
quantities of this licid, ami uf U»rir, acid ai« vvi*ll, are sold under fjinaCtal
lliitnc« iis prtftw^nnnjt powders or naaning compound* at prices whieli
tDUch in excess of iheir real value. In the directions for use, the
FOOD PRESERVATION
581