How should vegetables be prepared for canning ? It is very
important to have fresh vegetables for canning. If possible,
vegetables should be canned immediately after they are picked
in the garden. Those who grow vegetables in sufficient quantity
for canning can use freshly picked vegetables. Tender and
sound vegetables should be selected.
The roots of vegetables, or parts of the plant that grow on top
of the ground or close to the ground, are used as food. Such
vegetables may have bits of earth on them. It is very important
to clean all vegetables for canning so well that no specks of earth are
left on them. The soil sometimes contains dangerous bacteria.
As previously suggested for cooking vegetables (see page 279),
a brush is a good tool to use in cleaning them. In washing
vegetables, lift them into another container instead of pouring
the water off. In this way, bits of soil in the bottom of the
first container may be rinsed away more thoroughly.
How should vegetables be packed in the jars? Non-acid
vegetables should be hot when they are packed in the jars. This
means that non-acid vegetables should be partially cooked before
they are packed. Partial cooking shrinks the vegetables so that
they can be packed more easily.
Instead of a sirup, as in the canning of fruits, we pour boiling
water into the jars of vegetables. To each quart jar, one tea-
spoon of salt is added. After packing, put the rubber and lid
on the jar, sealing the lid.
How are foods canned in the pressure cooker ? In a pressure
cooker, cans of food are not immersed in water. They are
1 See United States Department of Agriculture Farmers’ Bulletin No. 1762, Home
Canning of Fruits, Vegetables, and Meats, 1936.
Also see Bacteriological Problems in Home-Canning Procedures by Dr. F. W.
Tanner, Journal of Home Economics, Vol. 26, No. 6, page 365.
526
Food Preservation
placed on a rack in the bottom of the cooker. Water is poured
into the bottom of the cooker but it should not cover the rack
that supports the jars. When this water boils, it fills the cooker
with steam. Since the cooker is closed tightly with a lid which is
clamped on, the steam is held under pressure. In this condition
the water boils at a higher temperature than usual, and the
steam becomes hotter than 21 2° F.
Pack vegetables as nearly boiling hot as possible, using addi-
tional boiling water if necessary. Add one teaspoon of salt to
a quart for all vegetables and two teaspoons of sugar, if desired,
to corn. Seal. Place the jars or cans in the hot canner as soon
as they are filled.
After placing the boiling water in the bottom of the cooker,
bring the water to a boil. Place the jars on top of the rack.
Do not let the jars touch one another.
Place the cover on the cooker. The lids of some cookers have
several clamps. In this case partly tighten opposite clamps,
one pair at a time. After all clamps have been partly tightened,
go over all the clamps again in the same order and tighten them
securely.
All the air should be let out of the cooker. To do this, keep
the pet cock open until a steady stream of steam has issued
from the pet cock for 7 to 10 minutes.1
Page 271
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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How should vegetables be prepared for canning ? It is very
important to have fresh vegetables for canning. If possible,
vegetables should be canned immediately after they are picked
in the garden. Those who grow vegetables in sufficient quantity
for canning can use freshly picked vegetables. Tender and
sound vegetables should be selected.
The roots of vegetables, or parts of the plant that grow on top
of the ground or close to the ground, are used as food. Such
vegetables may have bits of earth on them. It is very important
to clean all vegetables for canning so well that no specks of earth are
left on them. The soil sometimes contains dangerous bacteria.
As previously suggested for cooking vegetables (see page 279),
a brush is a good tool to use in cleaning them. In washing
vegetables, lift them into another container instead of pouring
the water off. In this way, bits of soil in the bottom of the
first container may be rinsed away more thoroughly.
How should vegetables be packed in the jars? Non-acid
vegetables should be hot when they are packed in the jars. This
means that non-acid vegetables should be partially cooked before
they are packed. Partial cooking shrinks the vegetables so that
they can be packed more easily.
Instead of a sirup, as in the canning of fruits, we pour boiling
water into the jars of vegetables. To each quart jar, one tea-
spoon of salt is added. After packing, put the rubber and lid
on the jar, sealing the lid.
How are foods canned in the pressure cooker ? In a pressure
cooker, cans of food are not immersed in water. They are
1 See United States Department of Agriculture Farmers’ Bulletin No. 1762, Home
Canning of Fruits, Vegetables, and Meats, 1936.
Also see Bacteriological Problems in Home-Canning Procedures by Dr. F. W.
Tanner, Journal of Home Economics, Vol. 26, No. 6, page 365.
526
Food Preservation
placed on a rack in the bottom of the cooker. Water is poured
into the bottom of the cooker but it should not cover the rack
that supports the jars. When this water boils, it fills the cooker
with steam. Since the cooker is closed tightly with a lid which is
clamped on, the steam is held under pressure. In this condition
the water boils at a higher temperature than usual, and the
steam becomes hotter than 21 2° F.
Pack vegetables as nearly boiling hot as possible, using addi-
tional boiling water if necessary. Add one teaspoon of salt to
a quart for all vegetables and two teaspoons of sugar, if desired,
to corn. Seal. Place the jars or cans in the hot canner as soon
as they are filled.
After placing the boiling water in the bottom of the cooker,
bring the water to a boil. Place the jars on top of the rack.
Do not let the jars touch one another.
Place the cover on the cooker. The lids of some cookers have
several clamps. In this case partly tighten opposite clamps,
one pair at a time. After all clamps have been partly tightened,
go over all the clamps again in the same order and tighten them
securely.
All the air should be let out of the cooker. To do this, keep
the pet cock open until a steady stream of steam has issued
from the pet cock for 7 to 10 minutes.1