Foods and home making

Then close the pet cock. The gauge on the cooker indicates the pressure of steam on the inside. Let the water in the cooker continue to heat until the gauge indicates the desired pressure. Then keep the gauge at this pressure by regulating the flame under the cooker. Begin to count the time when the desired pres- sure is registered on the gauge. (See the table 2 on page 528 for pressures and times.) A pressure of 10 pounds gives a tem- 1 According to a preliminary report of research work in canning done at Iowa State College. 2 Adapted from Farmers’ Bulletin No. 1762, Home Canning of Fruits, Vegetables, and Meals, United States Department of Agriculture, 1936. Canned and Dried Vegetables 527 perature of about 240° F. ; a pressure of 15 pounds, 250° F. Check the accuracy of the gauge with the thermometer. If you live at an altitude more than 2000 feet above sea level , commencing with 2000 feet add one pound of pressure for each 2000 feet of elevation. If the cooker has a thermometer, it may be used as an indicator of pressure. When the glass jars have been heated for the desired length of time, remove the cooker from the flame. Without opening it, let the cooker cool until the gauge registers zero. Then open the pet cock. Now open the cooker cautiously. Lift up the lid in such a way that the steam will not burn your face. Re- move the jars. Invert them and let them cool. How should canned foods be stored? When the jars are inverted after canning, they should be observed carefully to see if there is any leak. If leaky jars are discovered, they should be opened. The food should be heated, poured into other jars, and processed a second time. Wash the outside of the jars. Label them, giving the name of the food and the date. It is often well to indicate the method of canning on the label. The jars should be observed not only for leakage, but for spoilage. To do this, let the jars remain for about a week where you can watch them occasionally. Some kinds of spoilage are indicated by bubbles of gas forming in the jar. If you see no signs of spoiling, put the jars in a cool dark place. The jars may be wrapped in paper in case the place in which they are stored is not dark. How should canned foods be examined before use ? Before opening any canned vegetable and fruit, whether it is bought at the store or canned at home, look at it carefully. It is not safe to use canned foods which are spoiled. The following condi- tions indicate that the foods in the can are spoiled : Tin cans — Bulged at the top and bottom. Glass jars — (i) Bulged metal cover. (2) leakage round the lid or J28 Food Preservation Preparation for Processing Wash all vegetables very thoroughly. Add i teaspoon salt to each quart jar. Pack all vegetables hot. Processing Product TIME IN MINUTES AT PRESSURE IN POUNDS Quart glass jars Pint glass jars Asparagus . . Tie in uniform bundles, place in saucepan with boiling water over lower tough portion. Cover tightly, boil 2 to 3 minutes. Pack hot. Or cut in half-inch lengths, boil 2 minutes in water to cover in un- covered vessel. Pack hot in water in which boiled 35 at io 30 at 10 Beans, lima . Use young, tender beans. Shell, wash. Bring to boil in water to cover. Pack, cover with boiling water . . 55 at io 50 at 10 Beans, snap .