Wash and scald all utensils, for thorough sterilization is needed, especially in the canning of vegetables. Put the jars and glasses on a rack in a large boiler on the stove and cover them with cold water. Let them remain at least half an hour after boiling begins. Treat the covers and rubber rings in the same way, and put all together in a pan for con- venience in removing. Jars may remain submerged in the boiling water until ready to be filled. Lift out the number needed for the first amount of fruit and stand them on a towel in a pan holding an inch of hot water, with covers near. COOKED FRUIT Turn out the water from the jar ; adjust the rubber, and fill nearly to the top with cooked fruit. Pour small fruits in with a cup and through a wide-mouthed funnel. Pack in halved or whole fruits carefully, best side up, by using two tablespoons. Fill to overflowing with the syrup, but if there is not enough add a little boiling water, which should be at hand ready for the purpose. Put on the cover ; adjust the spring on the can ; wipe clean and stand them on their tops. When cool tighten the cover, and if a screw cover is CANNING AND PRESERVING 101 used, give it an extra twist occasionally. If after two days no juice has leaked out, the jars may be considered tight. FOOD COOKED IN THE JAR Sterilize the jars, which should be wide and fitted with glass rather than metal covers, and fastened with springs. Select sound, firm, well-shaped fruit and use it whole or in halves. Pack it tightly in the jars. For quart jars, dissolve one half cup of sugar in one cup of hot water for closely packed fruit ; one pint of water for whole fruit. Use more sugar for very acid fruits. Fill the jars; put on the covers lightly; stand the jars on a rack in a boiler. Turn in water to come half way up, — it must not boil into the jars. Cover the boiler and after boiling begins, cook the fruit one hour, or longer if not tender. Remove the jars when cool ; add syrup or boiling water until overflowing and adjust the covers and springs. CANNED VEGETABLES Follow the same methods for canning peas, string beans, and sweet corn, using salt in the water in place of sugar and continue the boiling for three hours. Reheat as directed in following paragraph. The former failures in canning vegetables and fruits were due to a lack of knowledge concerning bacteria and the necessity of destroying all micro-organic life in the product to be canned by sterilization. Sterilization means the destruction of all germ life and in canning all must be de- stroyed on the cans and utensils as well as upon the article to be preserved. It has been learned that while many germs may be killed by boiling once, some of their spores, or off- shoots find this temperature best suited for their growth and germinate rapidly. For this reason it is now the practice to re-heat the food in the cans at intervals of twenty-four hours. Put the jars into warm, not hot, water as on the first heating and the temperature should be kept at 165° Fah. for fifteen minutes each time. This process is called " In- termittent Sterilization." 102 SCHOOL KITCHEN TEXTBOOK Recipe, No. 18. Canned Tomatoes (1) Tomatoes should be canned when the fruit is in the best condition and the first fruit ripened is better than the late growth. ✪ Canned Tomatoes (1)

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Wash and scald all utensils, for thorough sterilization is needed, especially in the canning of vegetables. Put the jars and glasses on a rack in a large boiler on the stove and cover them with cold water. Let them remain at least half an hour after boiling begins. Treat the covers and rubber rings in the same way, and put all together in a pan for convenience in removing. Jars may remain submerged in the boiling water until ready to be filled. Lift out the number needed for the first amount of fruit and stand them on a towel in a pan holding an inch of hot water, with covers near. COOKED FRUIT Turn out the water from the jar ; adjust the rubber, and fill nearly to the top with cooked fruit. Pour small fruits in with a cup and through a wide-mouthed funnel. Pack in halved or whole fruits carefully, best side up, by using two tablespoons. Fill to overflowing with the syrup, but if there is not enough add a little boiling water, which should be at hand ready for the purpose. Put on the cover ; adjust the spring on the can ; wipe clean and stand them on their tops. When cool tighten the cover, and if a screw cover is CANNING AND PRESERVING 101 used, give it an extra twist occasionally. If after two days no juice has leaked out, the jars may be considered tight. FOOD COOKED IN THE JAR Sterilize the jars, which should be wide and fitted with glass rather than metal covers, and fastened with springs. Select sound, firm, well-shaped fruit and use it whole or in halves. Pack it tightly in the jars. For quart jars, dissolve one half cup of sugar in one cup of hot water for closely packed fruit ; one pint of water for whole fruit. Use more sugar for very acid fruits. Fill the jars; put on the covers lightly; stand the jars on a rack in a boiler. Turn in water to come half way up, — it must not boil into the jars. Cover the boiler and after boiling begins, cook the fruit one hour, or longer if not tender. Remove the jars when cool ; add syrup or boiling water until overflowing and adjust the covers and springs. CANNED VEGETABLES Follow the same methods for canning peas, string beans, and sweet corn, using salt in the water in place of sugar and continue the boiling for three hours. Reheat as directed in following paragraph. The former failures in canning vegetables and fruits were due to a lack of knowledge concerning bacteria and the necessity of destroying all micro-organic life in the product to be canned by sterilization. Sterilization means the destruction of all germ life and in canning all must be destroyed on the cans and utensils as well as upon the article to be preserved. It has been learned that while many germs may be killed by boiling once, some of their spores, or offshoots find this temperature best suited for their growth and germinate rapidly. For this reason it is now the practice to re-heat the food in the cans at intervals of twenty-four hours. Put the jars into warm, not hot, water as on the first heating and the temperature should be kept at 165° Fah. for fifteen minutes each time. This process is called " Intermittent Sterilization." Recipe, No. 18. Canned Tomatoes (1) Tomatoes should be canned when the fruit is in the best condition and the first fruit ripened is better than the late growth.

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Canned Tomatoes (1)

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