Method. — Select highly-colored, clean berries. To 10 pounds of berries add 3 to 5 pounds of sugar✪ Canned Strawberries. Place berries in a preserving kettle and mix in the sugar thoroughly. Allow them to stand 5 to 10 hours, until the juice begins to run into the sugar. Place the kettle and contents on the stove and bring to a boil. Simmer 15 minutes, keeping the berries beneath the sirup with a spoon and removing scum that rises. Place in jar and seal. Note. — Blackberries and raspberries may be canned the same as strawberries. Use 23^2 pounds of sugar for 10 pounds of berries. Berries may also be canned accord- ing to the baking or steaming method. LESSON 2 PRESERVATION OF FOOD— CANNING VEGETABLES Vegetables, except tomatoes, are more difficult than fruit to can successfully, because they are harder to steri- lize. They contain much hard cellulose fiber, requiring longer cooking, and the spores (seeds) of certain bacteria, which resist ordinary boiling, are also usually present. Nevertheless peas, beans, asparagus, and corn may be easily canned in the school and the home if the correct method is followed. Sterilizing by Intermittent Cooking. — As we have learned, some bacteria are able to form spores, which are like seeds, that are not killed by ordinary boiling. Soon after the food has cooled, these spores germinate, when they may be killed easily by heating. A second cooling and a third heating will render the vegetable or fruit absolutely sterile. Selection and Preparation of Vegetables. — Select only sound, fresh, young and tender vegetables. If possible can vegetables on the day they are picked. Pare, peel, or scrape, as the kind of vegetable requires. Remove all bruised or decayed parts. If the vegetable is likely to discolor after being pared, cover with cold water until ready to use; if very large, cut into convenient size to can. General Method of Canning Vegetables. — 1. Pack the vegetables firmly into the jars to within half an inch of the top. Arrange in a manner to utilize the space well and to present a good appearance. (198) • CANNING VEGETABLES 199 2. Add salt to the vegetables, allowing 3^ to 1 tea- spoonful to each quart. If sugar is desired, as in beets and peas, add 1 to 2 teaspoonfuls to each quart. Then fill jars to overflowing with clean, cold water. 3. Place the tops on the jars lightly, but do not seal. Place the jars on a wooden rack or other support in the bottom of a boiler. 4. Pour water into the boiler to a depth of 3 or more inches. Put on the cover and boil for 15 or 20 minutes. 5. Remove the boiler cover, seal the jars, cover again and boil for about 45 minutes; then set aside out of a draft in a warm room. 6. On the second day, return the jars to the boiler prepared as before and, without loosening the seals of the jars, bring the water to the boiling point and boil again about 60 minutes. Remove the jars and let stand as before. 7. On the third day, cook as on the previous day, 60 minutes. Then remove jars from the boiler, allow to cool, wipe off, label, and set away. Vegetables may be given but one boiling for a period of 3 or 4 hours, according to the kind of vegetable, but results are less sure than with the intermittent method. Cooking on successive days makes a better product and losses by spoiling will be very slight. Fruit as well as vegetables may be canned by this method.

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Method. — Select highly-colored, clean berries. To 10 pounds of berries add 3 to 5 pounds of sugar. Place berries in a preserving kettle and mix in the sugar thoroughly. Allow them to stand 5 to 10 hours, until the juice begins to run into the sugar. Place the kettle and contents on the stove and bring to a boil. Simmer 15 minutes, keeping the berries beneath the sirup with a spoon and removing scum that rises. Place in jar and seal. Note. — Blackberries and raspberries may be canned the same as strawberries. Use 23^2 pounds of sugar for 10 pounds of berries. Berries may also be canned accord- ing to the baking or steaming method. LESSON 2 PRESERVATION OF FOOD— CANNING VEGETABLES Vegetables, except tomatoes, are more difficult than fruit to can successfully, because they are harder to steri- lize. They contain much hard cellulose fiber, requiring longer cooking, and the spores (seeds) of certain bacteria, which resist ordinary boiling, are also usually present. Nevertheless peas, beans, asparagus, and corn may be easily canned in the school and the home if the correct method is followed. Sterilizing by Intermittent Cooking. — As we have learned, some bacteria are able to form spores, which are like seeds, that are not killed by ordinary boiling. Soon after the food has cooled, these spores germinate, when they may be killed easily by heating. A second cooling and a third heating will render the vegetable or fruit absolutely sterile. Selection and Preparation of Vegetables. — Select only sound, fresh, young and tender vegetables. If possible can vegetables on the day they are picked. Pare, peel, or scrape, as the kind of vegetable requires. Remove all bruised or decayed parts. If the vegetable is likely to discolor after being pared, cover with cold water until ready to use; if very large, cut into convenient size to can. General Method of Canning Vegetables. — 1. Pack the vegetables firmly into the jars to within half an inch of the top. Arrange in a manner to utilize the space well and to present a good appearance. (198) • CANNING VEGETABLES 199 2. Add salt to the vegetables, allowing 3^ to 1 tea- spoonful to each quart. If sugar is desired, as in beets and peas, add 1 to 2 teaspoonfuls to each quart. Then fill jars to overflowing with clean, cold water. 3. Place the tops on the jars lightly, but do not seal. Place the jars on a wooden rack or other support in the bottom of a boiler. 4. Pour water into the boiler to a depth of 3 or more inches. Put on the cover and boil for 15 or 20 minutes. 5. Remove the boiler cover, seal the jars, cover again and boil for about 45 minutes; then set aside out of a draft in a warm room. 6. On the second day, return the jars to the boiler prepared as before and, without loosening the seals of the jars, bring the water to the boiling point and boil again about 60 minutes. Remove the jars and let stand as before. 7. On the third day, cook as on the previous day, 60 minutes. Then remove jars from the boiler, allow to cool, wipe off, label, and set away. Vegetables may be given but one boiling for a period of 3 or 4 hours, according to the kind of vegetable, but results are less sure than with the intermittent method. Cooking on successive days makes a better product and losses by spoiling will be very slight. Fruit as well as vegetables may be canned by this method.

Domestic science, principles and application