After being cleaned and prepared, the vegetables should be
blancheil as for canning (pages 005 and 612 to 614) but not dipped
in cold water. Tliis removes t he strong odor and flavor from cer-
tain kinds of vegetaliles, and softens and loosens the fiber, which
allows the moisture in the vegetables to evaporate more quickly
and unifonnly. Moreover, it quickly coagulates the {protein and
thus helps to ret^an the natural flavors. After being blanched
for the required number of minutes, the vegetables should be
drained and either placed between two towels or exposed to the
san and air for a short time to remove the surface moistiu^e.
Slorage of dried foods,
Dric*l foods should always be stored in containers that will
exclude hght and iii;sects and in a warm dry place, such as an
592 A MANUAL OF HOME-MAKING
airy attic. The \w^\ container is a tin box, bucket, or
with a reasonably tight cover. Perhaps the most con veoiefit wbA
cheapest container is the small paper bag. Stuall amotnits 4
food should l>e put in each ha^. This will prev^ont tiie
of any dried product that cannot be consumed in a short
The up|>er |3art of the bag is twisted to fomi a nc^ck, TV
neck is Ix^nt over and tied with a string. The entire bog ■
then paintc*d with a coat of melted paraffin by means of a 0iill
linish or a frazzled end of a piece of rojie. This makes llmbii
practically prrK)f against insects. To pnitect tfiem furthur Crooi
insect ravai^es, the ba|^ should lie labeled and paekcxl in %
tin container with a tisht-fitting cover, A lar^Kc number erf
bags can be stored in an ordinary lartl can. ParaiTifi-roatcii
paper containers of various sizes can lie found on the tnarioili
If such containers are used, they should \yQ stored aa are thft
paper bags.
Whtai vegetables are first taken from the drier, if compleldT
dried they are very brittle. They are more easily handled and
are in better condition for storing if allowed to stand frtmi <xm
to three houi-s to absorb enough moisture to make them pliahk
before they are put into bags or stored otherwise. If it ift imh
convenient to store products inmiediately and they are allowed
to stand for several days, they should be heated to 180* F. to
destroy any insect eggs that may l>e on them, Care ahoiUd be
taken not to heat the vegetables higlier than 180*^ F.
Apples, which absorb moisture Rnidily, should \m stored
tight box or barrel lined with paper in preference to cloth fl«cka.
SALTING ^^GETABLES*
Equipmefd,
A supply of clean wooden kegs or stone crocks is the
requisite. For home use the smaller sizes are preferable M a
rule, because the contents will then be used up more quicU3r
anti there will be less chance of molding from standing too Icxng
after the kegs or crocks are opened. Wooden kegs holdiiig &
• Hnund, L. A., and Xmxx^, II. L. Prcson'ation of vti^tiibleB by
Uua and B<iug. Farmers^ Bull. 8Sb U- B. Dept. of Agr.
I
FOOD PRESERVATION.
Page 333
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.
After being cleaned and prepared, the vegetables should be
blancheil as for canning (pages 005 and 612 to 614) but not dipped
in cold water. Tliis removes t he strong odor and flavor from cer-
tain kinds of vegetaliles, and softens and loosens the fiber, which
allows the moisture in the vegetables to evaporate more quickly
and unifonnly. Moreover, it quickly coagulates the {protein and
thus helps to ret^an the natural flavors. After being blanched
for the required number of minutes, the vegetables should be
drained and either placed between two towels or exposed to the
san and air for a short time to remove the surface moistiu^e.
Slorage of dried foods,
Dric*l foods should always be stored in containers that will
exclude hght and iii;sects and in a warm dry place, such as an
592 A MANUAL OF HOME-MAKING
airy attic. The \w^\ container is a tin box, bucket, or
with a reasonably tight cover. Perhaps the most con veoiefit wbA
cheapest container is the small paper bag. Stuall amotnits 4
food should l>e put in each ha^. This will prev^ont tiie
of any dried product that cannot be consumed in a short
The up|>er |3art of the bag is twisted to fomi a nc^ck, TV
neck is Ix^nt over and tied with a string. The entire bog ■
then paintc*d with a coat of melted paraffin by means of a 0iill
linish or a frazzled end of a piece of rojie. This makes llmbii
practically prrK)f against insects. To pnitect tfiem furthur Crooi
insect ravai^es, the ba|^ should lie labeled and paekcxl in %
tin container with a tisht-fitting cover, A lar^Kc number erf
bags can be stored in an ordinary lartl can. ParaiTifi-roatcii
paper containers of various sizes can lie found on the tnarioili
If such containers are used, they should \yQ stored aa are thft
paper bags.
Whtai vegetables are first taken from the drier, if compleldT
dried they are very brittle. They are more easily handled and
are in better condition for storing if allowed to stand frtmi <xm
to three houi-s to absorb enough moisture to make them pliahk
before they are put into bags or stored otherwise. If it ift imh
convenient to store products inmiediately and they are allowed
to stand for several days, they should be heated to 180* F. to
destroy any insect eggs that may l>e on them, Care ahoiUd be
taken not to heat the vegetables higlier than 180*^ F.
Apples, which absorb moisture Rnidily, should \m stored
tight box or barrel lined with paper in preference to cloth fl«cka.
SALTING ^^GETABLES*
Equipmefd,
A supply of clean wooden kegs or stone crocks is the
requisite. For home use the smaller sizes are preferable M a
rule, because the contents will then be used up more quicU3r
anti there will be less chance of molding from standing too Icxng
after the kegs or crocks are opened. Wooden kegs holdiiig &
• Hnund, L. A., and Xmxx^, II. L. Prcson'ation of vti^tiibleB by
Uua and B<iug. Farmers^ Bull. 8Sb U- B. Dept. of Agr.
I
FOOD PRESERVATION.