A still tlucker sirup may be de.siml)Ie for rhubarb* Roooe^
berries, currants, sour cherries, and other verj' Soiir fruits.
Such a sirup may he made ljy boiling the thick sirup until it
bt^gins to spin a thread instead of using it when the sugar hii
Just dissolved.
Methods of cannififf.
Two methods of canning are commonly used both in tlit
household and in the canning factory, the open-kettle method
and the cold-pack method.
The open-kettle method is so called because the food to bt
canned is completely cooked in a kettle and then poured loto
the jar. llnless the jar, the cover, the rublier^ and iH
ufetisils that come in contact with tlie fwKl have becfi
boiled for twenty minutes before the jars are fiUetl, and unli!a»
the work is carefully done, there is alwaj's the risk that the
food will be reinfected anfi that it may spoil after the jar has
been sealed. For some praiucts, such as preserves, consenroi,
jams, and marmalades, for which condensiition and heat more
intense than that of boiling water ure needed, the (>pim*kettlf
method must still Ije used. For beet«, the open-kettle method
18 recommended, because the skins can be removed after the
FOOD PRESERVATION^
m
cooking, and thus less color is lost. Many persons prefer the
open-kettle method for rannin^ strawl)erties and tomatoes.
In the SQ culled cokl-pack method, the unrt)oke<l or partly
cooked fruit, vegetable, or other food Ls packeil in a can; the
food is eovcred with some liquid, such as water, sirup, or juire;
and both the jar and its contents are heated simultaneously
in boiling water or steam. This method may be useil for most
fruits and all vegetables. It is reeommeuded for meats^ be-
cause it conserves the flavor and because meat may thus be
canned under steam pressui^e. It is useil by all canning fac-
tories for simple canned vegetables, fruits^ and meats. It is also '
being adopted gratlually by huusekt^'pers, sinre in genera! li is a
safer, easier way of camiing most foods tlian the old open-kettle
method, and since the product keeps much of its natural flavor.
Heat may be applied in the eold-pack method in one of two
ways:
1, Contiimously. (a) The cans may be coveixnl with boiling
water and may be cooked continuously for a given length of
time and seale<t. (b) The cans may l»e placed in a pressure
canner and cooked under steam pressure for a given length of
time and sealeil.
2. Intermittently, The cans may be covered with boiling
water anti may be* cooked for a stated length of time on each of
three succc^ssive days^ being sealeil at tlie close of each period
of heating.
When food is cooked in the can for a given period on each of
three successive days, the process is calleti intermittent heating.
Acid or sweet foods may l>e canned safely by one period of
heating. It is not always safe to can certain non-acid vege-
tables by a single perioit unless steam pressure is used. They
may keep if cooked long enough Ijut there is always a risk.
This is !>ecause of the possible presence on them of resistant]
spores which are sometimes able to survive even twelve hours
of continuous boiUng; The intermittent method seems to
be safer for these vegetables, but only the steam pressure
method can be considered wholly safe. Many vegetabl€?s ac-
cepted by the housekeeper as having kept are poor in both flavor
610
A MANUAL OF HOME-MAKING
Page 343
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.
A still tlucker sirup may be de.siml)Ie for rhubarb* Roooe^
berries, currants, sour cherries, and other verj' Soiir fruits.
Such a sirup may he made ljy boiling the thick sirup until it
bt^gins to spin a thread instead of using it when the sugar hii
Just dissolved.
Methods of cannififf.
Two methods of canning are commonly used both in tlit
household and in the canning factory, the open-kettle method
and the cold-pack method.
The open-kettle method is so called because the food to bt
canned is completely cooked in a kettle and then poured loto
the jar. llnless the jar, the cover, the rublier^ and iH
ufetisils that come in contact with tlie fwKl have becfi
boiled for twenty minutes before the jars are fiUetl, and unli!a»
the work is carefully done, there is alwaj's the risk that the
food will be reinfected anfi that it may spoil after the jar has
been sealed. For some praiucts, such as preserves, consenroi,
jams, and marmalades, for which condensiition and heat more
intense than that of boiling water ure needed, the (>pim*kettlf
method must still Ije used. For beet«, the open-kettle method
18 recommended, because the skins can be removed after the
FOOD PRESERVATION^
m
cooking, and thus less color is lost. Many persons prefer the
open-kettle method for rannin^ strawl)erties and tomatoes.
In the SQ culled cokl-pack method, the unrt)oke<l or partly
cooked fruit, vegetable, or other food Ls packeil in a can; the
food is eovcred with some liquid, such as water, sirup, or juire;
and both the jar and its contents are heated simultaneously
in boiling water or steam. This method may be useil for most
fruits and all vegetables. It is reeommeuded for meats^ be-
cause it conserves the flavor and because meat may thus be
canned under steam pressui^e. It is useil by all canning fac-
tories for simple canned vegetables, fruits^ and meats. It is also '
being adopted gratlually by huusekt^'pers, sinre in genera! li is a
safer, easier way of camiing most foods tlian the old open-kettle
method, and since the product keeps much of its natural flavor.
Heat may be applied in the eold-pack method in one of two
ways:
1, Contiimously. (a) The cans may be coveixnl with boiling
water and may be cooked continuously for a given length of
time and seale<t. (b) The cans may l»e placed in a pressure
canner and cooked under steam pressure for a given length of
time and sealeil.
2. Intermittently, The cans may be covered with boiling
water anti may be* cooked for a stated length of time on each of
three succc^ssive days^ being sealeil at tlie close of each period
of heating.
When food is cooked in the can for a given period on each of
three successive days, the process is calleti intermittent heating.
Acid or sweet foods may l>e canned safely by one period of
heating. It is not always safe to can certain non-acid vege-
tables by a single perioit unless steam pressure is used. They
may keep if cooked long enough Ijut there is always a risk.
This is !>ecause of the possible presence on them of resistant]
spores which are sometimes able to survive even twelve hours
of continuous boiUng; The intermittent method seems to
be safer for these vegetables, but only the steam pressure
method can be considered wholly safe. Many vegetabl€?s ac-
cepted by the housekeeper as having kept are poor in both flavor
610
A MANUAL OF HOME-MAKING