The new method avoitls both the ejcpense of a pressure cooker
and the trouble of repe^ited heatings, and can l>e highly rec-
omriiended at least for home use. It consists essentially of
making the vegetables slightly acid, thus rendering them as
easy to sterilize as fruits. Lemon juice or vinegar may he used
to acidify brines. If ordinary cider vinegar is used, twice the
amounts given for lemon juice are needed (pEige 615).
Directions for canning fruit by the cold-pack m£thod. *
(1) Sek^ct wdl-gniwn, limi, arid not ovcrript' fruit; (2) if pos^sible, CAn
fnjit on the day that it ia picketl; (3) wa**h, prirr% nr othcn\'i»o prepjiro the
fruit, removing all bruised or decayed part.^; f (f) if there Is nmcb variatioa
in ake, grade the fruit so that the content.^ of each jar will be aa nearly
•The open-kettle method is preferred !iy niany persons for canning
fruitSj especially strawberries ^ pineappler^j and cnunces.
t Skins of peaches, pUim^j and pears may be removed by the following
method* Brinp; 2 gallons of water ft* the boiling point. Add to it 1 pound
of concentratiMl ly*:'. Lower the fruit inlo the boiling solution in ti wire ^
basket or a thin cloth. Let it remain fi*r from 20 \o 30 sBOonds. Remove
ihc fruit fjuickly, and immerse it in cold water* Then wa'^h the peeling
fn>m the fruit.
,1 MAX UAL OF UOME-MAKiSO
uniform as ptKswiblo; i,5} if food '\s to be blaiirhcHl, hlanrh oroeald lll|
watiT a smalt quanlity at a lime (page 606), the numbfr of
quirc<] for bb\nchinn being given in Table LllI ; do nal blaocli <
berries, or plums; (0) if blanched food is to be cooled, chill thu i
ihe blanched fniit by immersing it for a brief fK^riod in a large yimd4
cold water (page 607), and do not attempt to ctx>l the fruit ihoirotiid^^ ^
this cold dip; (7) pack the fruit firmly in clean, tested jars to withta H'aA
of the t^>p; (8) fill the jai^ to within K i^ich of the top* with bcMbag im^
or hot water (see dinjctions for preparing mnipa on pag« €M)7); (9) fdw
a new rubber on each jar, adjust the co\'er of the* jar, i*nd ikArrb. **al r,
and if using the hot-water bath, wann the c<iver b
(10) wterilize the jars for the recjuircd lenj^th of time ( i
hot^water bath is uschI, immerse the jars in sufficicnf r
cover the lops to the depth of about 1 inch, and do not I i
sterilizing uutil the water boib over the jars; kec-p the
during the Bterilizing period; (11) remove the jara fn>m tin-
them, and invert them to cool, avoiding a dnift on thr; jarti, ti
them as rapidly as jMissitde; (12) v^mh the jam thorvURhly, b* .
aad set them away, storing red fruiU In a dark place to prcvtQC horn d
color.
Diredionsfor canning mgetahk^ by the cM^pack nuikod,
(1) Choose vegetaljlcs that are young and have m»cle a qtti<?k gyovik
(2) Do not use very dirty Vi^getablcs. (3) Can vegetables i
sible after they have been picked. This ia particularly n«
af^p^ragUH, pean, beaas^ and corn. (4) Clean the vt^'lables, atsd
them as for cuoking. (5) Grade the vegetables, if thc?n? is mticb
in size, so that the cont^^nti^ of each jar will be aa nearl- «.»»;>-. rm in isir
as poBsible. (^) Do not attempt to handle (ot^i targe a c)u; .<gruh)ai
Page 345
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.
The new method avoitls both the ejcpense of a pressure cooker
and the trouble of repe^ited heatings, and can l>e highly rec-
omriiended at least for home use. It consists essentially of
making the vegetables slightly acid, thus rendering them as
easy to sterilize as fruits. Lemon juice or vinegar may he used
to acidify brines. If ordinary cider vinegar is used, twice the
amounts given for lemon juice are needed (pEige 615).
Directions for canning fruit by the cold-pack m£thod. *
(1) Sek^ct wdl-gniwn, limi, arid not ovcrript' fruit; (2) if pos^sible, CAn
fnjit on the day that it ia picketl; (3) wa**h, prirr% nr othcn\'i»o prepjiro the
fruit, removing all bruised or decayed part.^; f (f) if there Is nmcb variatioa
in ake, grade the fruit so that the content.^ of each jar will be aa nearly
•The open-kettle method is preferred !iy niany persons for canning
fruitSj especially strawberries ^ pineappler^j and cnunces.
t Skins of peaches, pUim^j and pears may be removed by the following
method* Brinp; 2 gallons of water ft* the boiling point. Add to it 1 pound
of concentratiMl ly*:'. Lower the fruit inlo the boiling solution in ti wire ^
basket or a thin cloth. Let it remain fi*r from 20 \o 30 sBOonds. Remove
ihc fruit fjuickly, and immerse it in cold water* Then wa'^h the peeling
fn>m the fruit.
,1 MAX UAL OF UOME-MAKiSO
uniform as ptKswiblo; i,5} if food '\s to be blaiirhcHl, hlanrh oroeald lll|
watiT a smalt quanlity at a lime (page 606), the numbfr of
quirc<] for bb\nchinn being given in Table LllI ; do nal blaocli <
berries, or plums; (0) if blanched food is to be cooled, chill thu i
ihe blanched fniit by immersing it for a brief fK^riod in a large yimd4
cold water (page 607), and do not attempt to ctx>l the fruit ihoirotiid^^ ^
this cold dip; (7) pack the fruit firmly in clean, tested jars to withta H'aA
of the t^>p; (8) fill the jai^ to within K i^ich of the top* with bcMbag im^
or hot water (see dinjctions for preparing mnipa on pag« €M)7); (9) fdw
a new rubber on each jar, adjust the co\'er of the* jar, i*nd ikArrb. **al r,
and if using the hot-water bath, wann the c<iver b
(10) wterilize the jars for the recjuircd lenj^th of time ( i
hot^water bath is uschI, immerse the jars in sufficicnf r
cover the lops to the depth of about 1 inch, and do not I i
sterilizing uutil the water boib over the jars; kec-p the
during the Bterilizing period; (11) remove the jara fn>m tin-
them, and invert them to cool, avoiding a dnift on thr; jarti, ti
them as rapidly as jMissitde; (12) v^mh the jam thorvURhly, b* .
aad set them away, storing red fruiU In a dark place to prcvtQC horn d
color.
Diredionsfor canning mgetahk^ by the cM^pack nuikod,
(1) Choose vegetaljlcs that are young and have m»cle a qtti<?k gyovik
(2) Do not use very dirty Vi^getablcs. (3) Can vegetables i
sible after they have been picked. This ia particularly n«
af^p^ragUH, pean, beaas^ and corn. (4) Clean the vt^'lables, atsd
them as for cuoking. (5) Grade the vegetables, if thc?n? is mticb
in size, so that the cont^^nti^ of each jar will be aa nearl- «.»»;>-. rm in isir
as poBsible. (^) Do not attempt to handle (ot^i targe a c)u; .<gruh)ai