Foods and home making

Cut into pieces. Add boiling water to cover. Simmer uncovered 5 minutes or until beans are wilted. Pack hot, cover with hot water . . 35 at io 30 at 10 Beets, baby . Can only young, tender beets. Scald in boiling water, or steam until skins slip easily. Skin, pack hot. Fill with hot water 35 at io 30 at 10 Corn . . . whole grain . Cut from cob without scraping (whole-grain style). Or cut off tops of kernels, and with back of knife scrape out pulp (cream style) . Add half as much boiling water as corn by weight. Heat to boiling. Pack hot at once 70 at 10 60 at 10 cream style . Pack hot in pint jars only . . . 75 at 15 Greens, includ- ing spinach . Cover with water heated to sim- mering, not boiling. Cook uncovered 5 minutes or until wilted. Pack, not too solidly, having liquid to cover . 65 at 15 60 at 15 Okra .... Can only young, tender pods. Cover with water, bring to boil. Pack hot 40 at 10 35 at 10 Peas .... green . . . Use only tender young peas. Cover with hot water. Simmer about s minutes. Pack in pints 45 at 10 black-eyed . Same as lima beans 55 at 10 50 at 10 Sweet potatoes Boil or steam until skins slip readily. Peel quickly. Cut into medium pieces. Pack hot, cover with boiling water 120 at 10 95 at 10 Canned and Dried Vegetables 529 rubber, (3) gas bubbles inside jar, (4) discolored or unnatural color of fruit or vegetable and liquid around it. When opening the can or jar notice whether gas rushes out and the liquid spurts out. If the air rushes in, the can or jar has probably been securely sealed. After opening, look carefully at the fruit or vegetable and the liquid around it. Notice: (1) odor, (2) color, and (3) texture. Also in case the fruit or vegetable is in a tin can, notice the inside of the can. It should be well lacquered and not markedly corroded. Unfortunately the most dangerous poisoning that may occur in canned foods, especially non-acid vegetables, cannot always be detected by the appearance of the food. Hence it is advisable to boil all canned non-acid vegetables before using them.1 This should be done before tasting the food. Even though a canned non-acid vegetable or canned meat looks all right, it should be cooked at boiling temperature for at least 10 minutes before tasting. If a canned vegetable or fruit looks spoiled, burn it. It is not safe to take even a taste of it. We have learned that when vegetables are cooked in water, some of the mineral matter and vitamins are dissolved in the water. (See page 416.) When water is poured around vege- tables in canning them, some of these nourishing substances are dissolved, of course, in the water. Hence nourishing materials are lost if the water is drained from canned vegetables and thrown away. In case the water is drained from vegetables, it may be used in making soup. Even though the liquid around canned vegetables is used, the vegetable and liquid (except canned tomatoes, pineapple, and other acid foods) may not furnish much vitamin C. This vitamin is easily destroyed in canning unless the food is canned in a sealed container from which the air has been removed, — the process commonly followed in commercial canning. Hence use some uncooked fruit or vegetables rich in vitamin C. 1 See page 17 of Farmers’ Bulletin, No. 1762, Home Canning of Fruits, Vegetables, and Meats, United States Department of Agriculture, 1936.