Food and freedom

The important point in the canning of foods, whatever the method employed, is the destruc- tion of all organisms — in any state of develop- ment— ^which may be present on or in the food, and to prevent, by means of proper protection, 192 FOOD AND FREEDOM all further contamination. In canning, this destruction of organisms is accomplished by means of heat, and is known as sterilization. Method: The cold-pack method is now accepted as the easiest, quickest, and surest method of canning fruits, vegetables, meats, fish, and soups. It is taught by the United States Department of Agriculture to canning clubs all over the coun- try. It is also the method in use in commercial canning factories. The sterilization, completed in a single period, is done after the food is packed in jars or cans, and partly sealed, so that bacteria or spores cannot enter containers again after sterilization is completed. The proc- ess is the same for all foods, the only variation occurring in the preparation of the food previous to packing, and in the time required for com- plete sterilization. This cold-pack method in- cludes the following steps: Assembling equipment; cleaning containers. Grading, washing, special preparation of food as necessary. Blanching in live steam, or boiling water. This is similar to parboiling; it varies in time from one to possibly fifteen minutes, according to quantity handled; it cleanses, removes bitter qualities, softens fiber. A cheese-cloth bag or wire basket is used for holding the food. Quick dipping in very cold water — about fifty degrees Fahrenheit; draining. PRESERVING AND STORING FOOD 193 Packing in clean, hot jars; adjusting new rub- bers; filling jars at once to overflowing with boiling water or syrup; adjusting covers im- mediately; partial sealing. Placing hot jars at once in canning outfit, and surrounding with hot water as required, ac- cording to outfit used; covering outfit. Sterilizing in water-bath or steam-pressure out- fit, as preferred, for such time as may be neces- sary. Removing jars from outfit, securing lids; invert- ing to cool, testing joints, labeling, wrapping, storing. Equipment for cold-pack canning: For sterilizing, either a home-made water-bath out- fit, or a commercial water-bath, water-seal or pressure-cooker may be used. For small-quantity canning, the home-made outfit is practical. For this either a wash-boiler, large tin pail, or aluminum double roasting -pan may be used. It is necessary to place a rack in the bottom of the kettle on which to rest the jars. The rack used must permit water to circulate underneath ; wood is best ; do not use straw or cloths. Lifting-handles and a tight cover are essential. The water must surround every jar, circulate between the jars, and cover tops of jars by at least one inch. Count time after water begins to boil or jump over entire surface; see that water continues to boil during entire sterilizing period. 194 FOOD AND FREEDOM For large-quantity canning, commercial canning outfits are most efficient. The water-bath out- fits are frequently constructed for out-of-door work which can be of great advantage; these are operated in the same way as the home-made outfits.