at onee, especially in hot weather. The varioiw atept* in t L^ . .«*».»j,g pcoona
must be folluwc<l in rapid succession to prevent loss of Qavor fitita what
tx>mmereial canners know as flat sour. (7) Blanch or Bcald tli^ irr^eiMm
by plunging them int<> a large quantity of boiUng water ipaec 006)* The
blanching or scalding should be continued just long enough to iiuikit tll#
vegetables sufficient ly flexible to pack ea.'^ily, or to loosen tli0 skins wff*
ciently to allotv them t<> be quickly scraped ofT (Tables LIU to LV). $|sili*
nch and certain other delicately flavored greens fthould be blanched in tUtm
instead of in boiling wat<*r, until they are tliorought' -LmhVofi ,^\ r|i|j|
tht* outside of the vegetable?* by, immersing them «; ^md
of cold water. Do not att^^mpt to ei>*il the vr^eLJ. Ly tliii
fold dip. This st*'p may be omitted* (9) Pack the v. finalf IB
dean, iest<Hl jars h) within J^ inch of the top. (10) Add j^ , ■ ^i^fpooafal
of salt to each pint jar, 8f>nie vc^Mubles are imprnvt-d by the* adilttaoo id
a ftniall amount of sugar tt3 well (11) Fill the jare with boilm^ watir to
within Ji inch of the top, (12) Place a new rubber oo each jar, i ^
FOOD PREfiERVATION
613
cover, and partly seal it. Place the jarB in a hot-water hath or &
pressure cooker. (13) Sl^-rilixt^ the jiirs for the requirefl len^h of time
(Tahiti LXIII-LXV). Aeid vepetabk?^, sueh as tomntoe?:, mny usually
be BuccessfuUy sterilized by Ike oneKlay, or continuous^ methoti It Ls
recommended that peas, beans, corn, succot4ii*h, greens ^ asparagua,
pumpkin, and .*«qna*?h hv. sterilixtHl by the thrrnvday, or intennitlentj
method, unless a steam pressure canner is used. If the liot -water
bath hi u.se<J, the l>i>iling water should cover the t^ps of the Jars to
the cU^pth of about 1 inch. Do not begin t<i time the sterihzing
until the w^ater boils over the jara. Keep the water boihng during the
sterilizing period. (It) Hcmove the jars from the sterilizer, seal them,
and invert them to cool Avoid a dnd't on the jars, but cool them as
quickly a,s possible,. especially in canninp;!; i*eas, beans, tK*rn, asparagus, and
greens. (15) If the enntinuous method of sterilization him btn^n used, the
canning is now coniplete*h Wiv^h the jars, hd)e! them, and srt them away.
If the intermittent method is being ustxl, Ifl the cans stand for 24 hours
at room temperature, and sterilize them for 1 hour on the seciond day.
Remove the jars from the Bterilister, cool them, and let them stand for
24 hours at room temperature. Sterilize them for 1 hour on the thini da^'.
It is safer to loosen the wire clamps e^ch time bcfon^ returning the jars
to the hot-water bath, OjoI the jars, wash them, label Ihem, and set
them away. Red vegetables should be stored in a dark place to prevent
loss of color.
Diredionsfor canning meed by Uie cold-pack method.
Continuous sterilization is necessary for meats canned by
tbe eold-pack method. A fowl weighing 2 pounds when dressed
should make a pint ean of solid meat and a pint of stock thick
enoogh to jeUy, A fowl weighing 3 pounds should fill IJ/q pii^t
cans,
Page 346
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.
at onee, especially in hot weather. The varioiw atept* in t L^ . .«*».»j,g pcoona
must be folluwc<l in rapid succession to prevent loss of Qavor fitita what
tx>mmereial canners know as flat sour. (7) Blanch or Bcald tli^ irr^eiMm
by plunging them int<> a large quantity of boiUng water ipaec 006)* The
blanching or scalding should be continued just long enough to iiuikit tll#
vegetables sufficient ly flexible to pack ea.'^ily, or to loosen tli0 skins wff*
ciently to allotv them t<> be quickly scraped ofT (Tables LIU to LV). $|sili*
nch and certain other delicately flavored greens fthould be blanched in tUtm
instead of in boiling wat<*r, until they are tliorought' -LmhVofi ,^\ r|i|j|
tht* outside of the vegetable?* by, immersing them «; ^md
of cold water. Do not att^^mpt to ei>*il the vr^eLJ. Ly tliii
fold dip. This st*'p may be omitted* (9) Pack the v. finalf IB
dean, iest<Hl jars h) within J^ inch of the top. (10) Add j^ , ■ ^i^fpooafal
of salt to each pint jar, 8f>nie vc^Mubles are imprnvt-d by the* adilttaoo id
a ftniall amount of sugar tt3 well (11) Fill the jare with boilm^ watir to
within Ji inch of the top, (12) Place a new rubber oo each jar, i ^
FOOD PREfiERVATION
613
cover, and partly seal it. Place the jarB in a hot-water hath or &
pressure cooker. (13) Sl^-rilixt^ the jiirs for the requirefl len^h of time
(Tahiti LXIII-LXV). Aeid vepetabk?^, sueh as tomntoe?:, mny usually
be BuccessfuUy sterilized by Ike oneKlay, or continuous^ methoti It Ls
recommended that peas, beans, corn, succot4ii*h, greens ^ asparagua,
pumpkin, and .*«qna*?h hv. sterilixtHl by the thrrnvday, or intennitlentj
method, unless a steam pressure canner is used. If the liot -water
bath hi u.se<J, the l>i>iling water should cover the t^ps of the Jars to
the cU^pth of about 1 inch. Do not begin t<i time the sterihzing
until the w^ater boils over the jara. Keep the water boihng during the
sterilizing period. (It) Hcmove the jars from the sterilizer, seal them,
and invert them to cool Avoid a dnd't on the jars, but cool them as
quickly a,s possible,. especially in canninp;!; i*eas, beans, tK*rn, asparagus, and
greens. (15) If the enntinuous method of sterilization him btn^n used, the
canning is now coniplete*h Wiv^h the jars, hd)e! them, and srt them away.
If the intermittent method is being ustxl, Ifl the cans stand for 24 hours
at room temperature, and sterilize them for 1 hour on the seciond day.
Remove the jars from the Bterilister, cool them, and let them stand for
24 hours at room temperature. Sterilize them for 1 hour on the thini da^'.
It is safer to loosen the wire clamps e^ch time bcfon^ returning the jars
to the hot-water bath, OjoI the jars, wash them, label Ihem, and set
them away. Red vegetables should be stored in a dark place to prevent
loss of color.
Diredionsfor canning meed by Uie cold-pack method.
Continuous sterilization is necessary for meats canned by
tbe eold-pack method. A fowl weighing 2 pounds when dressed
should make a pint ean of solid meat and a pint of stock thick
enoogh to jeUy, A fowl weighing 3 pounds should fill IJ/q pii^t
cans,