Domestic science, principles and application

Storing Canned Goods. — Canned goods should be stored in a cool, dark place, for light has a chemical effect on some fruits and vegetables and destroys the color. Canned goods should be sorted as to kinds, putting like fruits and like vegetables together on the shelves and labeling the shelves for convenience when selecting the food as needed. 1. Canned Tomatoes Method. — Tomatoes may be canned whole or cut in quarters or slices and stewed. Select solid ones of medium size to can whole. Scald, peel, and can with the juice, cooking the tomatoes in the unsealed jar 15 minutes and then sealing and cooking 45 to 50 minutes longer. Repeat the cooking on 2 successive days, according to the General Method. Tomatoes may also be canned in the same way as fruit. If the tomatoes are large, cut them into quarters, after removing the skins, and cook until tender. Remove all scum that forms. Cook in the jars for 45 minutes and again on the second day for 60 minutes. (Basis for 2 girls, 1 pint can.) 2. Asparagus Method. — Cut asparagus into lengths, fit into the jars, and cook for about 15 minutes; then seal and cook 45 minutes longer. The next day again cook for 60 minutes, repeating the process on the third day. 3. Beets Method. — Cook the beets until the skins can be removed easily, peel and fit them into the jars, leaving the beets whole. Or, cut them into slices or quarters. Cook for 15 minutes in the jar before sealing; then seal and cook 45 minutes. Repeat the cooking on 2 successive days for 60 minutes each time. 4. String Beans Method. — Remove the strings and wash the beans thoroughly. Boil the beans for 15 minutes and drain well. Fit into the jars and cook 15 or 20 minutes before sealing; then seal and cook for 60 minutes. Repeat the cooking CANNING VEGETABLES 201 in the can on 2 successive days for a period of 60 minutes each day. 5. Corn Method. — Cut the grains from the cob and scrape the cobs. Cook the corn for 15 to 20 minutes, seal, and cook in the cans 45 to 50 minutes. Cook again for 60 minutes on 2 successive days. 6. Peas Method. — Shell the peas and boil 15 minutes. Remove the wrinkled peas and can the good ones. Cook for 15 minutes in the cans before sealing; then seal and cook 45 minutes. Repeat cooking the next 2 days for 60-minute periods. PRESERVATION OF FOOD— MAKING JELLIES, MAR- MALADES, and CONSERVES Jellies, preserves, marmalades, and conserves are made by cooking fruit juice or entire fruit with an abundance of sugar, which acts as a preservative. JELLIES The ideal jelly is well colored, well flavored, transparent, tender, holds its shape when turned from the glass, and is not gummy or sticky. Composition of Fruit Juice. — Fruit juice consists largely of water in which are dissolved small amounts of sugar, flavoring material, vegetable acids, and pectin.