Household science and arts

Time for Studying Preserving Process. — All preserving by a cookery class or by the housekeeper should be done at the time of year when the particular food to be preserved is abundant and inexpensive, and when it is at the most perfect state of its development. . Overripe fruits, for example, will give less satisfactory preserved results than fruit which is perfectly ripe. Ways in which Food may be Preserved. — All of the following varying methods are used in the preservation of foods : — Freezing or packing in ice ; for example, poultry and fish. Cold storage ; for example, milk, butter, meat, and eggs. Digitized by Google PRESERVING FOODS 167 Excluding air ; for example, eggs coated with vaseline, or covered with silicate of soda, and grapes packed in bran. Salting ; for example, meat and fish. Drying ; for example, currants, apples, apricots. Sugaring ; for example, jam and fruit juices. Canning ; for example, vegetables, fruits, and meats. Pickling; for example, cucumbers, onions, and fruits. Using antiseptics ; a process which under pure food laws is decreasing, as it may be dangerous to the consumer. Sterilizing. — Sterilizing is a process mentioned above. It means the destroying of all germs. This is done by means of heat, and usually by heat at the temperature of boiling water. Sterilizing and arranging for the exclusion of germs are the real purposes of canning. In this process all utensils as well as the food itself must be sterilized. Method of Sterilizing. — Wash one large dishpan and a large, shallow milk pan, and partially fill both with cold water. In the first pan place jars, laying them on their sides, and in the second pan covers of jars, spoons, and cups used for canning. Allow the water in both pans to boil for ten minutes. This should be done immediately before the jars are to be used. Canning Fruits. — Canning fruits, in the ordinary sense, means the cooking of fruit either in a heavy or thick sirup or in a light sirup, putting it into sterile jars, and sealing it at once. In canning it is necessary to work quickly so as not to allow new germs to collect on the sterilized material. Firm and not overripe fruit should be selected and a silver knife should always be used for paring. Proportions commonly used in Canning Sirups: — Heavy sirup — 2 c. sugar to ^ c. water. Thick sirup — 1 c. sugar to 1 c. water. Light sirup — 1 c. sugar to 2 c. water. Boil the sirups ten minutes and skim oflf any scum. Digitized by Google The choice of a thick or a thin sirup depends on the kind of fruit ; the acid fruits, needing much sugar, call for thick sirup ; the milder fruits can be preserved in thin sirup. The fruit in all cases should be cooked in the sirup until it is tender. Filling Jars. — First, provide new rubbers for the jars every year. When ready to put the fruit into the jars, slip a broad skimmer under the jar and lift it; drain the water from the jar, and set it in the milk pan. Dip the rubber into boiling water and put it smoothly on the jar. Fill the jar to overflowing with the boiling fruit and sirup. Slip a spoon handle around inside of the jar in order to allow air bubbles to rise to the top and escape, and also to pack the fruit solidly. Then put on the cover and fasten it. Place the jar on a board, avoiding a cold draft, and let it stand overnight. Before putting the jar away, wipe the outside thoroughly and label it. Set it in a dark closet, and examine it after one week to see if any air bubbles appear. If so, scald the fruit again and proceed as before. 2i qt. raspberries 1 qt. currants 4 c. sugar 6 qt. berries 2 c. sugar RASPBERRIES AND CURRANTS