TABLE LV. — A Time-Table pdr Can^jing Vegktabljs wiTii
pREBHURK Cooker or nr the Single Pekiod op HEATf?fo f* wi
Wateh Bath
Food
*Aspa,TupiS . . .
•Beans ,♦.*♦..
Beets , .,
Carrots. ..,.,,
Cauliflower , . .
•Com,.,. .,. .
Parsnips ......
•Peas
Pumpkin . . . ..
*Spinach mid
othef greeaa,
SquBsh .,..»,.
*Succotash . , . ♦
Meat * *
Time of
blanching
Minutes
B
5
(I- 10
6-10
5
6-10
5-10
5
Time of cookinffin pini /arm
When the hoi water
hiih i* Hjfcd (a
Hnk^ mtlhod f&t
the vegetable n
starred)
Minute
ISO ifwt odeiMcil
180 iua adt^^ed)
120-180
120-180
180
180 (nM adtined)
ISO
180 (wii adinjitd)
200
200 (not adt%sed}
200
180 (not OilmJte^D
300
oooi^r
ike
W pt>umtM
40
OSO
40
40
40
GO
40
30
40
40
40
40
60
FOOD PRESERVATION 617
TABLE LVl, — Use or Acm in Cajmninq Vegetabi*b8 (Page 610) *
Ve{f€tabk
Projiorlion 0/ acid
Period of
sterilimtum
at f /r F.
Asptiraf^iB
Groeri beanH
5 ounces lemon juice to I gaUon brine t
r; n it it (( 1 41 ii
A i* it 14 ij 1 it n
7 '* *' ** " 1 " Kirup.
made of i4 pound sugar and ] J^
ounce salt, to tlie gallon, usc^d (0
cover (5orn
Equal quantity of tomatoes
7 ouncc^a lemon juice to 1 gallon brine,
made of 2-1/3 ounces salt and SJ^
ouncetj sugar to the gallon
4 ounces lemon juice and 2-2/3 ouneei*
salt to the gallon
1 hour
1 J4 hours
1 1'^ hours
Carrots
1 j^ hours
Sweet corn
Peas
1 14 houm
1 hour
I hour
Pumpkin
1 J'i hours
* Dat^ from Circ. 158, by W. V. Cruess, Agr. Exp. Sta., Univ, of Calif,
f Two-per cent brine: about 6 tablespoons salt to 1 gallon water.
StoriTig canned foods.
Canned food sltoidd be set aside for two or three days before
being storefl^ ami then as a means of special precaution, it
should bc^ teste<I a.s follows: Loosen the clamp and j^rasp the jar
by the cilgen of the glass top. If the cati leaks or if decomposi-
tion has set in^ the top will eome otL If the top stays on, tighten
the damp a^ain and the food is ready for storage. If the top
comes off, reject that can of foml.
lied fruits and vegetables should be stored in a dark place,
as Hght tJestroys the color ^ leaving the foml unattractive in ap-
pearance. If the jar and its contents have l>een made abso-
lutely sterile, and the Jar is entirely air-tight, the food will not
spoil if held in a wann place. If spoihog does occur; it will be
due to one of the following causes: (1) some flaw in the can,
wdiich makes it a so-called 'Vslow-le-aker''; (2) the presence of
8ome micro-organisms that have survived the cooking process, in
gpif e of all care; (3) a drying-out of the rubber, and hence the
breaking of the seal
A MANUAL OF HOME-MAKING
H Iji some factorieǤ wliere fowis are canned in f^Ia^s jara^
are made for holding the jars iipsick^ down in an inclineil poeitimi,
thus keeping the liquid constantly in the top of the can and ptt-
venting the rapid drying of the rubber,
Scor€<urds for jydginij foods cnnn^d in ^lasB.
The following seonxr^mi may be used whcm it is not feaaiUe
to open the jars:
Quality of fruit, judged by appeiuunce (SO) ^^
Uniformily of ahape^ size, rjpcni?(ss. . 3rt
Ri^tcntion of shape, sute. ,,,.., 3B
CiAor, .......,.._. 10
Quality of liquid (40)
Clearness. J|
Color. . . , 3J
Page 348
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.
TABLE LV. — A Time-Table pdr Can^jing Vegktabljs wiTii
pREBHURK Cooker or nr the Single Pekiod op HEATf?fo f* wi
Wateh Bath
Food
*Aspa,TupiS . . .
•Beans ,♦.*♦..
Beets , .,
Carrots. ..,.,,
Cauliflower , . .
•Com,.,. .,. .
Parsnips ......
•Peas
Pumpkin . . . ..
*Spinach mid
othef greeaa,
SquBsh .,..»,.
*Succotash . , . ♦
Meat * *
Time of
blanching
Minutes
B
5
(I- 10
6-10
5
6-10
5-10
5
Time of cookinffin pini /arm
When the hoi water
hiih i* Hjfcd (a
Hnk^ mtlhod f&t
the vegetable n
starred)
Minute
ISO ifwt odeiMcil
180 iua adt^^ed)
120-180
120-180
180
180 (nM adtined)
ISO
180 (wii adinjitd)
200
200 (not adt%sed}
200
180 (not OilmJte^D
300
oooi^r
ike
W pt>umtM
40
OSO
40
40
40
GO
40
30
40
40
40
40
60
FOOD PRESERVATION 617
TABLE LVl, — Use or Acm in Cajmninq Vegetabi*b8 (Page 610) *
Ve{f€tabk
Projiorlion 0/ acid
Period of
sterilimtum
at f /r F.
Asptiraf^iB
Groeri beanH
5 ounces lemon juice to I gaUon brine t
r; n it it (( 1 41 ii
A i* it 14 ij 1 it n
7 '* *' ** " 1 " Kirup.
made of i4 pound sugar and ] J^
ounce salt, to tlie gallon, usc^d (0
cover (5orn
Equal quantity of tomatoes
7 ouncc^a lemon juice to 1 gallon brine,
made of 2-1/3 ounces salt and SJ^
ouncetj sugar to the gallon
4 ounces lemon juice and 2-2/3 ouneei*
salt to the gallon
1 hour
1 J4 hours
1 1'^ hours
Carrots
1 j^ hours
Sweet corn
Peas
1 14 houm
1 hour
I hour
Pumpkin
1 J'i hours
* Dat^ from Circ. 158, by W. V. Cruess, Agr. Exp. Sta., Univ, of Calif,
f Two-per cent brine: about 6 tablespoons salt to 1 gallon water.
StoriTig canned foods.
Canned food sltoidd be set aside for two or three days before
being storefl^ ami then as a means of special precaution, it
should bc^ teste<I a.s follows: Loosen the clamp and j^rasp the jar
by the cilgen of the glass top. If the cati leaks or if decomposi-
tion has set in^ the top will eome otL If the top stays on, tighten
the damp a^ain and the food is ready for storage. If the top
comes off, reject that can of foml.
lied fruits and vegetables should be stored in a dark place,
as Hght tJestroys the color ^ leaving the foml unattractive in ap-
pearance. If the jar and its contents have l>een made abso-
lutely sterile, and the Jar is entirely air-tight, the food will not
spoil if held in a wann place. If spoihog does occur; it will be
due to one of the following causes: (1) some flaw in the can,
wdiich makes it a so-called 'Vslow-le-aker''; (2) the presence of
8ome micro-organisms that have survived the cooking process, in
gpif e of all care; (3) a drying-out of the rubber, and hence the
breaking of the seal
A MANUAL OF HOME-MAKING
H Iji some factorieǤ wliere fowis are canned in f^Ia^s jara^
are made for holding the jars iipsick^ down in an inclineil poeitimi,
thus keeping the liquid constantly in the top of the can and ptt-
venting the rapid drying of the rubber,
Scor€<urds for jydginij foods cnnn^d in ^lasB.
The following seonxr^mi may be used whcm it is not feaaiUe
to open the jars:
Quality of fruit, judged by appeiuunce (SO) ^^
Uniformily of ahape^ size, rjpcni?(ss. . 3rt
Ri^tcntion of shape, sute. ,,,.., 3B
CiAor, .......,.._. 10
Quality of liquid (40)
Clearness. J|
Color. . . , 3J