Blue Ribbon cook book

IX. Sterilizing—To kill the bacteria, we must sterilize completely. In order to do this, the jars are placed in a cooker or receptacle, on a rack three-fourths of an inch to one inch above the bottom of the cooker to permit the water to circulate freely. Sterilize the products as quickly as possible after packing. Time lost in bringing the contents to the point of sterilization softens the products and results in inferior goods. Therefore, the product should be packed in hot jars, filled with hot water or syrup. Have the water boiling when the tray is set in. Keep boiling all of the period. Process according to the chart time from the moment the water begins to boil. There are two very important things necessary in successful canning: 1. To kill all bacteria by complete sterilization. 2. To prevent other bacteria from getting in; this is done by sealing perfectly. Canning 115 X. Remove and Tighten Covers—Do not allow jars to remain in the water to cool. Remove immediately and seal tightly. On no account open jar to add more liquid after sterilizing. The product will keep even though it shrinks and leaves a space at the top of the jar—if jar is air-tight. XI. Invert—The jar should be inverted to cool. If theseal is not perfect, the juice will ooze out. This gives an opportunity to find defects in the sealing before the product is packed away. Economy or vacuum seal jars should not be inverted to cool, but can be tested by lifting the jars by the cover only. If sealed perfectly, the cover will remain on. Sometimes if the cover has been screwed down too tightly, the pressure of the steam from the inside causes the rubber to bulge out. If the rubber does not fit well, or seems to be poor, it should be replaced by a new one and the jar re-processed for five minutes. XII. Store—Wrap in paper or store in a cool, dark place. The light will cause the fruit and vegetables to fade. Canning Fruit SYRUP FOR FRUITS All fruits can be canned successfully without sugar for such future uses as jelly making, pie filling, salads, etc., simply by adding hot water instead of hot syrup; but it is very desirable that the fruit be canned the same day as it is picked. Syrups are usually used in canning fruits, although it is not necessary. The thickness of the syrup depends on the kind of fruit with which it is to be used, and the richness of the product desired. The following table may serve as a guide: Thin syrup—Use 1 cup sugar to 2 cups water. Medium syrup—Use 1 cup sugar to 1 cup water. Thick syrup—Use 2 cups sugar to 1 cup water. Boil the sugar and water in a covered saucepan for five minutes. Generally speaking, allow 1 cup syrup to each pint jar. “yoed ‘ulys aaoulel ‘dip pjoo ‘soyn ‘sinoy &{J|"ref yzenb 03 uoodsee4 | 4TeS|-ulm ¢ YOUR ‘Jom URED] CTT SLOUWUVO “JoyeM Syived f 04 IeBZeUIA |-poaor[s Jo sjoym ‘yHoed !uryS qied } ‘IoyeM pue IesauIA jaAouteI ‘dip PIOD = *aSOOT YM JO JoyeM YyWM TTY |st urys [III ‘ureeys UT Ajqe ‘sinoy 3] |1el yrenb 0} uoodsee4 | yfeS|-1eyoid Youetq ‘]Jam uBaOl oT NCEE AN GC S15 | yoed ‘dip poo *AT@soyo ‘soqnuym “I9jeM 4OU YIM [IW |¢ yoursq ‘aBIe| jt ‘sooord ‘sinoy ¢-%7|‘1ef yzenb 03 uoodsea} | 38S ut yno ‘asus ‘sdi3z yo GIG) ts* aee ee SE SNVad ; ‘UMOP *I9JeM JOY YIM Jef [Wy joyeys ‘yoed ‘saynurim ¢ ‘sInoy ¢|-1ef yurd 04 uoodsee}4 34 FeS| your] ‘sezIs 7 apeIs ‘TJayS| SVad *JoyeM IO vornf 07eUI04 ‘ajoum yoed ‘urs pue peuresyjs yyIM Jef [tg |arz00 ‘drp pjoo ‘urys uasooy *soynuru 7Z|*ref yrenb 04 woodse9} | z[BS|03 Ysnoues Buoy yourlg Sgr Sale, eae 0) 8) en al SHAOLVNOL ‘uorepued ‘sey ‘prey sstmg ‘sdoy, ye0g “AT YS} Hoed *synoidg sjessnig *‘IaMoy *JoyemM JOY YRIM Jel [IW |‘eqsez 0} Uosves ‘dip pjoo |-1jned ‘yoeurdg ‘snseiedsy *sinoy WI}‘yurd J 07 woodses4 T FPS | ‘sopnurw OZ Wess Ul Yourlg —SNAAAD "SoTLIOyD Nog ‘sataqueig ‘settsaq