A healthful diet demands the use of fruits and vegetables
every day in the year. Of these the most necessary for health, as
wellas the most neglected, are the green vegetables which appear
on many tables only during a brief season. Their use can be made
possible during the entire year and the health and prosperity of the
home greatly increased by canning the surplus products, which
would otherwise be wasted.
For home use, glass jars are more economical because they can
be used many times, and with care will last for years. New rubbers
must be used each year, and it pays to get the best quality of red
rubbers.
When screw cap jars are used, new caps are usually essential
for success. The best type of jar for home use is one with so-called
"lightning" seal, having glass lid and wire clamp. This lid is not
only more sanitary, but can be used as long as the jar lasts. For in-
termittent processing the lightning seal jars are suitable, because
the lifting of the wire clamp each day during processing insures
that the jar will not be broken by expansion and the rubber not
worn by the unscrewing of the cap.
TYPES OF CANNERS.
In choosing a canner the kind and amount of canning to be
done should be considered. The least expensive of the commercial
outfits is the small hot-water canner. Some of the advantages are
that it is easily handled by inexperienced people and it is also pref-
erable to other canners for processing fruits and tomatoes. The
texture, flavor and color of the finished products so processed at
boiling temperature are superior to those which have been canned
at higher temperature.
Hot Water Canner,
An outfit which can be placed on the kitchen stove, is the sim-
plest form of hot-water canner. Blanching trays, a false bottom,
tongs for handling hot jars are also included in these outfits. There
are several types of portable canners on the market at very reason-
able prices.
Steam Pressure Canner,
Another type of canning outfit is one which is constructed of
strong material and provided with a closely fitting lid. When in
216 ATLANTA WOMAN'S CLUB COOK BOOK
operation it is possible to hold steam under pressure and obtain a
correspondingly high temperature, but since the canner is made of
heavy material a greater degree of heat is required to bring the
temperature up quickly. This canner has a steam gauge and ther-
mometer attached to the lid and these register the temperature and
the corresponding number of pounds of pressure. Much time, la-
bor and fuel can be saved by using a steam pressure canner.
Preparation of Vegetables.
In securing a fine quality, much depends upon having the vege-
tables or fruit absolutely fresh, crisp and clean, and kept cool. Have
all surroundings and utensils spotlessly clean, and carry on all steps
from beginning to end of any lot of canning as rapidly as possible.
A good slogan is "one hour from the field to the can". First have
cans and lids thoroughly washed and scalded. Sort and grade fruit,
discarding all defective ones, and use together those of same size.
Use only uniformly well ripened products. In canning, the flavor is
retained only when young, tender, quickly grown vegetables are
used,
STEPS TAKEN IN CANNING IN GLASS.
1. Sorting and grading fruit or vegetables, washing, peeling,
etc.
Page 117
Presented as published in 1921. 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 healthful diet demands the use of fruits and vegetables every day in the year. Of these the most necessary for health, as wellas the most neglected, are the green vegetables which appear on many tables only during a brief season. Their use can be made possible during the entire year and the health and prosperity of the home greatly increased by canning the surplus products, which would otherwise be wasted.
For home use, glass jars are more economical because they can be used many times, and with care will last for years. New rubbers must be used each year, and it pays to get the best quality of red rubbers.
When screw cap jars are used, new caps are usually essential for success. The best type of jar for home use is one with so-called "lightning" seal, having glass lid and wire clamp. This lid is not only more sanitary, but can be used as long as the jar lasts. For intermittent processing the lightning seal jars are suitable, because the lifting of the wire clamp each day during processing insures that the jar will not be broken by expansion and the rubber not worn by the unscrewing of the cap.
TYPES OF CANNERS. In choosing a canner the kind and amount of canning to be done should be considered. The least expensive of the commercial outfits is the small hot-water canner. Some of the advantages are that it is easily handled by inexperienced people and it is also preferable to other canners for processing fruits and tomatoes. The texture, flavor and color of the finished products so processed at boiling temperature are superior to those which have been canned at higher temperature.
Hot Water Canner, An outfit which can be placed on the kitchen stove, is the simplest form of hot-water canner. Blanching trays, a false bottom, tongs for handling hot jars are also included in these outfits. There are several types of portable canners on the market at very reasonable prices.
Steam Pressure Canner, Another type of canning outfit is one which is constructed of strong material and provided with a closely fitting lid. When in
operation it is possible to hold steam under pressure and obtain a correspondingly high temperature, but since the canner is made of heavy material a greater degree of heat is required to bring the temperature up quickly. This canner has a steam gauge and thermometer attached to the lid and these register the temperature and the corresponding number of pounds of pressure. Much time, labor and fuel can be saved by using a steam pressure canner.
Preparation of Vegetables. In securing a fine quality, much depends upon having the vegetables or fruit absolutely fresh, crisp and clean, and kept cool. Have all surroundings and utensils spotlessly clean, and carry on all steps from beginning to end of any lot of canning as rapidly as possible. A good slogan is "one hour from the field to the can". First have cans and lids thoroughly washed and scalded. Sort and grade fruit, discarding all defective ones, and use together those of same size. Use only uniformly well ripened products. In canning, the flavor is retained only when young, tender, quickly grown vegetables are used,
STEPS TAKEN IN CANNING IN GLASS.
1. Sorting and grading fruit or vegetables, washing, peeling, etc.