What is the objection to excessive use of spiced foods ? Name some spiced foods. Name some substitutes for pickles. Why are pickles objectionable in diet ? LESSON OV Intermittent Sterilization: Canned Vegetables Microorganisms in the Spore Form. — Many microorgan- isms are destroyed by heating them for a few minutes to boiling temperature. However, some microorganisms have a peculiar power of retaining life under most adverse condi- tions. When subjected to extreme heat or cold, intense drying or when there is lack of food, certain microorganisms assume a spore form, i.e. they cease growing and reproduc- ing, and are able to undergo conditions which would readily kill microorganisms in the active form. Some yinicroorgan- INTERMITTENT STERILIZATION 309 isms in the spore form are able to resist the temperature of boiling water for an hour or longer. Then as soon as the adverse conditions mentioned above are removed, the micro- organisms assume active form and begin to grow and. reproduce. In the growing state, their destruction is not so difficult. Some of the microorganisms in certain foods, especially vegetables and fruits grown in a dry season, are capable of spore formation. When microorganisms in spore form do exist in foods that are to be canned, or the microorganisms change into spore form during the canning process, the microorganisms may not be destroyed by the time the ordi- nary process of canning is completed. If such is the case, when the canned foods are cooled and the conditions are favorable for growth, the microorganisms assume active form, begin to grow, and cause the decomposition of food. Twenty-four hours is sufficient time for the microorganisms to change from the spore to the active form. Hence the canned foods must be heated again, if they are to be pre- served. For foods difficult to sterilize (for the reason given above) sterilization should be carried on for three successive days. This is called intermittent sterilization. Destruction of microorganisms in the spore form can be accomplished in a short time by subjecting them to very intense heat. In canning factories this is done by sterilizing at a temperature higher than that of boiling water. The common vegetables, except tomatoes, need to be sterilized intermittently to insure success. The acid in tomatoes aids in the destruction of microorganisms, hence tomatoes may be canned as fruits. METHOD OF CANNING VEGETABLES Place the vegetables in jars, and add salt or sugar to each jar. Use £ teaspoonf ul of salt to each pint jar ; 1 teaspoon- ful of sugar to each pint jar. (Sugar may be used for beets 310 THE COOKING OF FOODS and peas.) Fill the jar with cold water ; place the rubber on the can. Cover the can, but do not seal it. Then place the jars in a steamer or boiler, as directed in Method of Canning (b), p. 297. Then cook for 15 minutes. Now seal the can and cook for 45 minutes longer. Remove the cans from the steaming utensil, and set aside in a warm room for 24 hours. Cook without breaking the seal for 60 minutes on two consecutive days. Wash the outside of the can, label, and store. Any of the methods of canning — (a), (6), or (c) (see p. 296) — can be followed for canning tomatoes. Use of Canned Vegetables. — Open the can and empty its contents at once. If the vegetable is surrounded by liquid, use the water in cooking the vegetable, as it contains valua- ble materials. If possible, let the vegetable stand exposed to the air for an hour or longer. If the vegetable is to be served plain, turn into -& sauce- pan. Cook in its own liquor at simmering temperature, using an asbestos mat over the flame. When cooked, the liquid should be almost entirely evaporated. Add butter, salt, and, if desired, a very little sugar, and serve hot. A white sauce may also be used with a vegetable that has been heated as above.

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What is the objection to excessive use of spiced foods ? Name some spiced foods. Name some substitutes for pickles. Why are pickles objectionable in diet ? LESSON OV Intermittent Sterilization: Canned Vegetables Microorganisms in the Spore Form. — Many microorganisms are destroyed by heating them for a few minutes to boiling temperature. However, some microorganisms have a peculiar power of retaining life under most adverse conditions. When subjected to extreme heat or cold, intense drying or when there is lack of food, certain microorganisms assume a spore form, i.e. they cease growing and reproducing, and are able to undergo conditions which would readily kill microorganisms in the active form. Some microorgan- INTERMITTENT STERILIZATION 309 isms in the spore form are able to resist the temperature of boiling water for an hour or longer. Then as soon as the adverse conditions mentioned above are removed, the microorganisms assume active form and begin to grow and. reproduce. In the growing state, their destruction is not so difficult. Some of the microorganisms in certain foods, especially vegetables and fruits grown in a dry season, are capable of spore formation. When microorganisms in spore form do exist in foods that are to be canned, or the microorganisms change into spore form during the canning process, the microorganisms may not be destroyed by the time the ordinary process of canning is completed. If such is the case, when the canned foods are cooled and the conditions are favorable for growth, the microorganisms assume active form, begin to grow, and cause the decomposition of food. Twenty-four hours is sufficient time for the microorganisms to change from the spore to the active form. Hence the canned foods must be heated again, if they are to be preserved. For foods difficult to sterilize (for the reason given above) sterilization should be carried on for three successive days. This is called intermittent sterilization. Destruction of microorganisms in the spore form can be accomplished in a short time by subjecting them to very intense heat. In canning factories this is done by sterilizing at a temperature higher than that of boiling water. The common vegetables, except tomatoes, need to be sterilized intermittently to insure success. The acid in tomatoes aids in the destruction of microorganisms, hence tomatoes may be canned as fruits. METHOD OF CANNING VEGETABLES Place the vegetables in jars, and add salt or sugar to each jar. Use £ teaspoonf ul of salt to each pint jar ; 1 teaspoonful of sugar to each pint jar. (Sugar may be used for beets and peas.) Fill the jar with cold water ; place the rubber on the can. Cover the can, but do not seal it. Then place the jars in a steamer or boiler, as directed in Method of Canning (b), p. 297. Then cook for 15 minutes. Now seal the can and cook for 45 minutes longer. Remove the cans from the steaming utensil, and set aside in a warm room for 24 hours. Cook without breaking the seal for 60 minutes on two consecutive days. Wash the outside of the can, label, and store. Any of the methods of canning — (a), (6), or (c) (see p. 296) — can be followed for canning tomatoes. Use of Canned Vegetables. — Open the can and empty its contents at once. If the vegetable is surrounded by liquid, use the water in cooking the vegetable, as it contains valuable materials. If possible, let the vegetable stand exposed to the air for an hour or longer. If the vegetable is to be served plain, turn into -& saucepan. Cook in its own liquor at simmering temperature, using an asbestos mat over the flame. When cooked, the liquid should be almost entirely evaporated. Add butter, salt, and, if desired, a very little sugar, and serve hot. A white sauce may also be used with a vegetable that has been heated as above.

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