In the commercial process the latter method is used. The cans are filled with the vegetables, the caps are soldered on, leaving only a small hole for the escape of steam. The can is then "processed", as it is called, either by cooking it in steam under pressure or in a solution of a substance like calcium chloride or rock salt, which boils at a higher temperature than water alone. This higher outside temperature makes the contents of. the can itself boil. The length of time this process is carried on depends upon the particular vegetable and how long it has stood after picking, before being canned. When perfect steriliza- tion is probably effected, the tiny hole in the can is soldered. Some modern factories leave more than one hole to be soldered, and the old rule that more than one hole means that the cans have started to spoil and been re-sterilized no longer holds. After sealing, the cans are inverted to CANNED VEGETABLES 141 detect possible leaks. The cans are usually labeled upside down, and the contents of cans of some sorts of material are more easily removed if opened at the bottom. All canned goods are better for being opened half an hour or so before using and allowed to air. If the can is tin, the contents should be poured out as soon as it is opened, because there is a chance of any acid in them acting on the tin in the presence of air. Such canned goods as peas and beans have a better flavor if drained from the liquid in which they are packed, and washed by having fresh water poured over them. To prevent waste of material, the liquid may be added to soup. REFERENCES OLSEN. "Pure Foods." U. S. Dept. of Agriculture. Fanners' Bulletin No. 359. "Canning Vegetables in the Home." Farmers' Bulletin No. 73. Exp. Sta. Work, Vol. IV, p. 3. "Swells in Canned Vegetables." QUESTIONS 1. What should be the price of cans of different kinds of vege- tables? 2. If one has storeroom for them, is there advantage in buying canned goods in quantity ? 3. How much do the ordinary-sized cans of different vegetables contain ? 4. What differences are there between the different grades of the same canned vegetables ? 5. What is the best use to make of the cheaper grades ? 6. Suggest vegetables which would be good creamed. 142 FOOD STUDY XXVIII THIN WHITE SAUCE CREAM SOUPS: CELERY AND POTATO A. MAKE CROUTONS IN THE OVEN. B. THE PRINCIPLE OF CREAM SOUPS. Wash and scrape some celery, and cut it into half-inch pieces. (Often only outside stalks and leaves are used, while the white, crisp pieces are kept to serve uncooked.) Cook about half a cup of celery, to which a small piece of onion may be added if desired, in boiling salted water. When soft, rub through a sieve. Make a white sauce using one tablespoon each of butter and flour, and exactly half a cup of celery water. Thin with milk, measuring the amount used✪ Thin White Sauce, until you obtain the right consistency for a cream soup. Adding the amounts of water and milk used, what do you determine is the usual proportion of flour to liquid needed to thicken a soup ? C. PREPARE POTATO SOUP.

AI-modernized reading of the original text

In the commercial process the latter method is used. The cans are filled with the vegetables, the caps are soldered on, leaving only a small hole for the escape of steam. The can is then "processed", as it is called, either by cooking it in steam under pressure or in a solution of a substance like calcium chloride or rock salt, which boils at a higher temperature than water alone. This higher outside temperature makes the contents of. the can itself boil. The length of time this process is carried on depends upon the particular vegetable and how long it has stood after picking, before being canned. When perfect sterilization is probably effected, the tiny hole in the can is soldered. Some modern factories leave more than one hole to be soldered, and the old rule that more than one hole means that the cans have started to spoil and been re-sterilized no longer holds. After sealing, the cans are inverted to [illustration: CANNED VEGETABLES] detect possible leaks. The cans are usually labeled upside down, and the contents of cans of some sorts of material are more easily removed if opened at the bottom. All canned goods are better for being opened half an hour or so before using and allowed to air. If the can is tin, the contents should be poured out as soon as it is opened, because there is a chance of any acid in them acting on the tin in the presence of air. Such canned goods as peas and beans have a better flavor if drained from the liquid in which they are packed, and washed by having fresh water poured over them. To prevent waste of material, the liquid may be added to soup. OLSEN. "Pure Foods." U. S. Dept. of Agriculture. Fanners' Bulletin No. 359. "Canning Vegetables in the Home." Farmers' Bulletin No. 73. Exp. Sta. Work, Vol. IV, p. 3. "Swells in Canned Vegetables." 1. What should be the price of cans of different kinds of vegetables? 2. If one has storeroom for them, is there advantage in buying canned goods in quantity ? 3. How much do the ordinary-sized cans of different vegetables contain ? 4. What differences are there between the different grades of the same canned vegetables ? 5. What is the best use to make of the cheaper grades ? 6. Suggest vegetables which would be good creamed. XXVIII THIN WHITE SAUCE CREAM SOUPS: CELERY AND POTATO A. MAKE CROUTONS IN THE OVEN. B. THE PRINCIPLE OF CREAM SOUPS. Wash and scrape some celery, and cut it into half-inch pieces. (Often only outside stalks and leaves are used, while the white, crisp pieces are kept to serve uncooked.) Cook about half a cup of celery, to which a small piece of onion may be added if desired, in boiling salted water. When soft, rub through a sieve. Make a white sauce using one tablespoon each of butter and flour, and exactly half a cup of celery water. Thin with milk, measuring the amount used, until you obtain the right consistency for a cream soup. Adding the amounts of water and milk used, what do you determine is the usual proportion of flour to liquid needed to thicken a soup ? C. PREPARE POTATO SOUP.

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