(!) Select meat in perfect condition. Sterilizing will not render spoiled
meat hixnnless. Tough cuts lend themselves well to canning, (2) Trim
oft dark-colore<i or strong-smelling portions, and surplus fat. Wij>e the
meat well with a damp cloth. Save the bonea for soup stoek. (H) Free
the meat from bone^, and cut it in pie*M:« .suitable for packing in the jars.
Touf^h eut^ of beef are sometimes passes I thrtiugh a meat-ch upper befoi^
they are eanne<L (4) If addiiional flavor is de^-^ircsl, partly bnjwn the meat
in a heav>' frying pan, using a small quantity of fat. (5) Pack the raw
meat solidly into tc?sted clean glass jars, filling them to within % inch of
the top- (6) Add l^^ Uy 1 teaspoonful of salt for each pint nf meat, and
other seasoning, such as choppetl onion^ celen^ leaves, or bay leaf, if de-
sirc^d. Add no water. (7) Arljust the rubbers and the t^jvers, and paxtiy
seal the jars, (8) Sterilize the jars in the pressure rooker.
B^I^^^V
614 A MANUAL OF HOME MAKING ^H
For soup stock all hones and triinniiiigs of the canoed mtf^
should he eovert^l with cold water, ftalt(*<i» and ftlowfy 8iniiii0el
until the flesh dro|>s in shreds from the bone&«» mid the liquidL
or stock, is concent rateil. i^iisoning, such as onion and % hii
of celery leaf, may be added. The ntock may be s' ' ! if \^
sired, rehcattHi, and boiled for 10 minutes. It feb imht
poured into scalded jars, and sterilized for 1 hour ou each of two
successive days. ^^^
TABLE LIIL— A ri\u>TABr.K for Caxntno Fiterm, ArtD V'KOTralH
AND Meats by the .Sincjle, or t'oNTiNuors, PfcntoD or Hi^TlKO ^
Food
Timf of
blanching
Time of cookinff in pitU jan
1/ ihe fmi-mtkr
balh iM tutrd
^mktr iff mmi
Miimten
Mmut(« 1
Apple Ciller
Apples. ,
20
13
1-2
20-:jo
10
ApriwiU* - .
1-2
Hi
10
Blarkbprriea, clewtwrriw
irt
0
C*hcrries
16
10
Fruit jiiier«. ,
'20
10
Gravies
10
10
Hucklehorrit^
10
s
Pejijches.
i-2
IW
10
Pears
1-2
20
10
PirieftppU's
Pluma .
00
40
_. .
la
10
Quinces
1-2
00
4a
Kaspbcrri<»s
10
8
KbuhaH»
1 -2
10
10
8 tra wherries*
10
10
S(iuerkr:iut, , ,
120
60
TrmiftUM^
1-1!
22
10
IVimutoi* ami <^»>rn
9t]
fiO
Toriittto Juiee
20
15
Mc^t . . ,
lino
180
M
FOOD PRESERVATION
615
TABLE LIV. — ^A Timb-Tablb for Canning Vegetables by Three
Periods of Heating, or the bo-caixed iNTBRMnrBNT Method
Food
Time of
blanching
Time of cooking in pint jar f
First day
Second and third days
Asparagus
Beans
Minutes
5
5
6-10
6-10
5
5-10
6-10
5
"*5 '
Minutes
60
60
60
60
60
60-75
60
60
75
75-90
75
60
Minutes
60
60
•Beets
Carrots
60
60
Cauliflower
Com
60
60-75 (depending on closeness
of pack)
60
60
Parsnips
PpfVf,
Pumpkin
Spinach and
other greens
Squash . . . :
Succotash
75
75-90 (depending on closeness
of pack)
75
60
* A good method for canning beets is to cook them in the open kettle
before they are pared until they are almost done, and then pare them and
sterilize them for 1 hour in the jars.
t For quart jars 10 to 15 minutes additional time should be allowed
each day; for 2-quart jars 30 minutes should be added.
616
A MAaNUAL of HOME-MAKLVa
Page 347
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.
(!) Select meat in perfect condition. Sterilizing will not render spoiled
meat hixnnless. Tough cuts lend themselves well to canning, (2) Trim
oft dark-colore<i or strong-smelling portions, and surplus fat. Wij>e the
meat well with a damp cloth. Save the bonea for soup stoek. (H) Free
the meat from bone^, and cut it in pie*M:« .suitable for packing in the jars.
Touf^h eut^ of beef are sometimes passes I thrtiugh a meat-ch upper befoi^
they are eanne<L (4) If addiiional flavor is de^-^ircsl, partly bnjwn the meat
in a heav>' frying pan, using a small quantity of fat. (5) Pack the raw
meat solidly into tc?sted clean glass jars, filling them to within % inch of
the top- (6) Add l^^ Uy 1 teaspoonful of salt for each pint nf meat, and
other seasoning, such as choppetl onion^ celen^ leaves, or bay leaf, if de-
sirc^d. Add no water. (7) Arljust the rubbers and the t^jvers, and paxtiy
seal the jars, (8) Sterilize the jars in the pressure rooker.
B^I^^^V
614 A MANUAL OF HOME MAKING ^H
For soup stock all hones and triinniiiigs of the canoed mtf^
should he eovert^l with cold water, ftalt(*<i» and ftlowfy 8iniiii0el
until the flesh dro|>s in shreds from the bone&«» mid the liquidL
or stock, is concent rateil. i^iisoning, such as onion and % hii
of celery leaf, may be added. The ntock may be s' ' ! if \^
sired, rehcattHi, and boiled for 10 minutes. It feb imht
poured into scalded jars, and sterilized for 1 hour ou each of two
successive days. ^^^
TABLE LIIL— A ri\u>TABr.K for Caxntno Fiterm, ArtD V'KOTralH
AND Meats by the .Sincjle, or t'oNTiNuors, PfcntoD or Hi^TlKO ^
Food
Timf of
blanching
Time of cookinff in pitU jan
1/ ihe fmi-mtkr
balh iM tutrd
^mktr iff mmi
Miimten
Mmut(« 1
Apple Ciller
Apples. ,
20
13
1-2
20-:jo
10
ApriwiU* - .
1-2
Hi
10
Blarkbprriea, clewtwrriw
irt
0
C*hcrries
16
10
Fruit jiiier«. ,
'20
10
Gravies
10
10
Hucklehorrit^
10
s
Pejijches.
i-2
IW
10
Pears
1-2
20
10
PirieftppU's
Pluma .
00
40
_. .
la
10
Quinces
1-2
00
4a
Kaspbcrri<»s
10
8
KbuhaH»
1 -2
10
10
8 tra wherries*
10
10
S(iuerkr:iut, , ,
120
60
TrmiftUM^
1-1!
22
10
IVimutoi* ami <^»>rn
9t]
fiO
Toriittto Juiee
20
15
Mc^t . . ,
lino
180
M
FOOD PRESERVATION
615
TABLE LIV. — ^A Timb-Tablb for Canning Vegetables by Three
Periods of Heating, or the bo-caixed iNTBRMnrBNT Method
Food
Time of
blanching
Time of cooking in pint jar f
First day
Second and third days
Asparagus
Beans
Minutes
5
5
6-10
6-10
5
5-10
6-10
5
"*5 '
Minutes
60
60
60
60
60
60-75
60
60
75
75-90
75
60
Minutes
60
60
•Beets
Carrots
60
60
Cauliflower
Com
60
60-75 (depending on closeness
of pack)
60
60
Parsnips
PpfVf,
Pumpkin
Spinach and
other greens
Squash . . . :
Succotash
75
75-90 (depending on closeness
of pack)
75
60
* A good method for canning beets is to cook them in the open kettle
before they are pared until they are almost done, and then pare them and
sterilize them for 1 hour in the jars.
t For quart jars 10 to 15 minutes additional time should be allowed
each day; for 2-quart jars 30 minutes should be added.
616
A MAaNUAL of HOME-MAKLVa