The farm cook & rule book

If fruit which is being prepared for canning is placed in cold water to which 1 tablespoonful of lemon juice is added to every quart of water, it retains its color better than if left standing without heeding this precaution. Sterilizing Jars and Utensils Since the air contains the organisms that spoil foods, all utensils used in canning, such as cups, spoons, jars, covers and kettles, should be sterilized. The jars also should be tested. This is done by filling one partly full of water, putting on the rubber and lid and inverting the jar. If it leaks, the jar or lid is imperfect and should not be used. To sterilize jars, they and their lids are washed. Then they are placed on a rack in a large kettle and are covered with cold water. This water is heated gradually and boiled 15 minutes. In filling jars when the open kettle method is used, the hot water is emptied out, the can is set on a hot plate and it is filled to overflowing with cooked fruit. The rubber, which has been dipped in boiling water, is put on and the sterilized lid is screwed on at once. The cans are stored in a dark place so the light will not cause their contents to fade. OPEN KETTLE METHOD Canned Peaches Dip peaches in scalding water and remove the skin with a silver knife. Cut in halves or quarters, remove the stones and weigh. Allow % their weight in sugar and 2I/2 cupfuls of water to every pound of fruit. Boil the sugar and water together until a syrup is made. Then add the peaches and cook them gently until tender. Can in sterilized jars and seal. Canned Pears Pare the fruit with a silver knife, cut in quarters or halves and remove the cores. Can like peaches. Canned Apples Wash, pare and core the apples. Cut in quarters and can like peaches. Canned Small Fruit Pick over and wash the berries or remove the pits from cherries or apricots. Cook with a small quantity of water until CANNING 67 soft. Allow % cupful of sugar to 4 cupfuls of fruit. Boil a few minutes after adding the sugar. Pour into sterile jars and seal. More or less sugar may be added to suit individual tastes. Canned Rhubarb Cut the rhubarb, after washing thoroughly, in one-inch pieces. Place in sterile jars, cover with water which has been boiled and cooled. Seal. Gooseberries may be canned in this way. COLD PACK METHOD The types of canners used in cold pack canning are described with other labor-saving devices in another section of this book. In this, as in the open kettle method, the fruits and vegetables should be freshly picked and sound. After being washed and made ready for canning, they are given a hot dip. Blancbing Blanching consists of putting the prepared food in a square of cheesecloth or in a wire basket and placing it in a kettle containing enough boiling water to cover it. Count the time as beginning when the water boils again. The length of time is given in the chart. Best results are obtained by hot dipping enough vegetables and fruits to fill one or two cans at a time and by changing the water used for the scalding frequently. Dipping in Cold Water Blanching is followed by plunging the food in fresh cold water. The cold dip makes it easier to handle the food. Packing