Bacteria need food, warmth, and moisture for develop- ment and growth. . Most kinds are destroyed at a tempera- ture above 160° F., though what are called the spore-form- ing.» kinds can resist higher temperatures; even boiling temperature does not always kill them. Freezing tempera- ture does not destroy bacteria, but they do not develop at a temperature just above freezing. When brought from a freezing temperature to a higher temperature, oe develop with astonishing rapidity. To preserve foods for use, it is necessary to destroy the bacteria present or to prevent their growth. Several different methods are used for preservation. Drying takes out the moisture needed for development of bacteria and preserves foods for indefinite periods of time. Cold storage deprives the bacteria of the heat needed for their development and retards their growth. Some media, as sugar, vinegar, spices, salt, smoke, make it impossible for _ bacteria to grow. We say that they cannot thrive well in certain media. Certain chemical preservatives, having no FRUITS AND GREEN VEGETABLES 67 food value in themselves, destroy bacteria, but they should not be used in foods because they are harmful to the body. Bacteria are present in the air and they may enter foods after the foods have been rendered sterile by boiling. For this reason foods are canned, or sealed in air-tight, steri- lized jars after the food has first been made sterile. If a sufficient quantity of sugar, salt, or vinegar has been used, sealing is not necessary, because bacteria cannot grow in! the solution used ; but in canning, a small quantity of sugar is used, and that solution is very favorable for the growth of certain bacteria. CANNING With a little care, all fruits and many vegetables can be canned and stored for winter use. Many vegetables thus prepared taste almost as good as when fresh, and they re- lieve the monotony of a diet that must otherwise be limited to winter-kept vegetables. All fruits — apples, cherries, plums, even melons — may be canned with little expense. By canning is meant preserving in sterilized, air-tight cans or jars, with or without sugar. For small families, the pint jars are best, because that quantity will serve for one meal, and if a larger jar is opened, the fruit deteriorates before it can be used. In fact pint jars are best in all cases where fruit is canned. In pic- kling, a larger jar is necessary, because the fruit is whole. New rubbers should be procured for the jars every season ; and if the covers are bent or old, new ones can be purchased at a slight cost. If old rubbers or bent covers are used, the jar will not be air-tight and the fruit and labor are lost. If air-tight, and the work is properly done, not one can of fruit should be lost. 68 FRUITS AND GREEN VEGETABLES To sterilize the jars, provide a wooden rack or blocks, so that the jars will not come in contact with the bottom of the pan or kettle used. Place the jars, filled with cold water, on the block in the pan or kettle and then fill the kettle with cold water. Place on the stove where they will heat gradually, and when the water boils, the jars are sterilized and ready for use. Dip the rubbers in hot water before placing on the cans, and sterilize the covers also. Fill the jars to overflowing with fruit, and sirup or boil- ing water. Insert the handle of a silver fork or spoon be- tween the jar and fruit so that the air bubbles will rise to the top. Put on rubbers and covers and screw them tight. After the jars have been cooled, tighten the covers again, invert the jars, and let them stand in this way, to be sure . that no juice comes out; if it does, the jars are not air- tight. Norte. — New styles in fruit jars are constantly appearing on the market. Complete directions, for the successful use of these jars, are always given by the retail merchant.

AI-modernized reading of the original text

Bacteria need food, warmth, and moisture for development and growth. . Most kinds are destroyed at a temperature above 160° F., though what are called the spore-forming.» kinds can resist higher temperatures; even boiling temperature does not always kill them. Freezing temperature does not destroy bacteria, but they do not develop at a temperature just above freezing. When brought from a freezing temperature to a higher temperature, oe develop with astonishing rapidity. To preserve foods for use, it is necessary to destroy the bacteria present or to prevent their growth. Several different methods are used for preservation. Drying takes out the moisture needed for development of bacteria and preserves foods for indefinite periods of time. Cold storage deprives the bacteria of the heat needed for their development and retards their growth. Some media, as sugar, vinegar, spices, salt, smoke, make it impossible for _ bacteria to grow. We say that they cannot thrive well in certain media. Certain chemical preservatives, having no food value in themselves, destroy bacteria, but they should not be used in foods because they are harmful to the body. Bacteria are present in the air and they may enter foods after the foods have been rendered sterile by boiling. For this reason foods are canned, or sealed in air-tight, sterilized jars after the food has first been made sterile. If a sufficient quantity of sugar, salt, or vinegar has been used, sealing is not necessary, because bacteria cannot grow in! the solution used ; but in canning, a small quantity of sugar is used, and that solution is very favorable for the growth of certain bacteria. CANNING With a little care, all fruits and many vegetables can be canned and stored for winter use. Many vegetables thus prepared taste almost as good as when fresh, and they relieve the monotony of a diet that must otherwise be limited to winter-kept vegetables. All fruits — apples, cherries, plums, even melons — may be canned with little expense. By canning is meant preserving in sterilized, air-tight cans or jars, with or without sugar. For small families, the pint jars are best, because that quantity will serve for one meal, and if a larger jar is opened, the fruit deteriorates before it can be used. In fact pint jars are best in all cases where fruit is canned. In pickling, a larger jar is necessary, because the fruit is whole. New rubbers should be procured for the jars every season ; and if the covers are bent or old, new ones can be purchased at a slight cost. If old rubbers or bent covers are used, the jar will not be air-tight and the fruit and labor are lost. If air-tight, and the work is properly done, not one can of fruit should be lost. To sterilize the jars, provide a wooden rack or blocks, so that the jars will not come in contact with the bottom of the pan or kettle used. Place the jars, filled with cold water, on the block in the pan or kettle and then fill the kettle with cold water. Place on the stove where they will heat gradually, and when the water boils, the jars are sterilized and ready for use. Dip the rubbers in hot water before placing on the cans, and sterilize the covers also. Fill the jars to overflowing with fruit, and sirup or boiling water. Insert the handle of a silver fork or spoon between the jar and fruit so that the air bubbles will rise to the top. Put on rubbers and covers and screw them tight. After the jars have been cooled, tighten the covers again, invert the jars, and let them stand in this way, to be sure . that no juice comes out; if it does, the jars are not airtight. Norte. — New styles in fruit jars are constantly appearing on the market. Complete directions, for the successful use of these jars, are always given by the retail merchant.

Principles of cooking