While the theory "back of this method is absolutely correct, so
far as the keeping qualities of the food are concerned, the three
days' cooking is too much cooking for many foods, as it destroys
both the color and the flavor. Moreover, it is a long and tedious
work; and in the use of glass jars, the prolonged cooking weakens
the seal. While the above method is a sure one, especially when
sealed tins are used, the same results may be obtained by a much
quicker method, and with keeping qualities fully as good.
3. The cold-pack method seems to have overcome all the objec-
tions in the foregoing methods, besides presenting new and tried
theories. This method simply consists in packing uncooked foods
in jars, then cooking them in the closed jars for a given length of
time, figured out as best suited to each food. All foods do not
need to be and should not be cooked the same length of time, and
herein is where the cold-pack method is most successful. Foods
are sterilized, and their flavor and color best retained, when definite
time-tables are followed, which have been developed after much
experimenting. In carrying out the cold-pack method, the pro-
cedure is made easy by observance of the following six steps :
1. Preparation. — The materials are cleaned, pitted, peeled, or
sliced, to make them more attractive, and to avoid preserving
useless material.
2. Blanching. — This means to parboil, or scald a given length
of time, which varies from I to 15 minutes,, depending on the
kind of product. For berries and soft fruits, the blanching is
omitted. After washing the fruit or vegetables in cold water, as
if to cook' and serve, put into a cloth bag, and drop into boiling
water for the required length of time, counting the time after
boiling begins.
3. Cold Dip. — Lift the bag of vegetables or fruit from the
boiling water, and immediately plunge into cold water, lift, and
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 25!
SCIENCE of FOOD ancf COOKERY
drain. This cold dip sets the color and shrinks the food after it
has been in the boiling1 water.
4. Packing. — : The product is then immediately packed in hot
jars. In the case of fruits, hot sirup or hot water is added. In
the case of vegetables (except tomatoes), hot water is added, with
salt in the proportion of I level teaspoon to each quart jar of food.
The sterilized rubbers and tops are then put in place. If using the
"composition sealing lid," secure with screw band, or clamp. If
using screw top jars with rubber ring, seal only partially, using the
thumb and the little finger only. This makes it possible for the
steam gendered within the jar to escape, and prevents breakage.
5. Hot-Water Bath. — In a vessel containing boiling water in
which the jars have been sterilized, a false bottom is placed. Upon
this the jars are set to keep them from resting flat on the bottom
of the boiler, and thus the water is allowed to circulate under them.
Wooden laths, wire, or wire netting will answer the purpose.
Page 142
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
While the theory "back of this method is absolutely correct, so far as the keeping qualities of the food are concerned, the three days' cooking is too much cooking for many foods, as it destroys both the color and the flavor. Moreover, it is a long and tedious work; and in the use of glass jars, the prolonged cooking weakens the seal. While the above method is a sure one, especially when sealed tins are used, the same results may be obtained by a much quicker method, and with keeping qualities fully as good.
3. The cold-pack method seems to have overcome all the objections in the foregoing methods, besides presenting new and tried theories. This method simply consists in packing uncooked foods in jars, then cooking them in the closed jars for a given length of time, figured out as best suited to each food. All foods do not need to be and should not be cooked the same length of time, and herein is where the cold-pack method is most successful. Foods are sterilized, and their flavor and color best retained, when definite time-tables are followed, which have been developed after much experimenting. In carrying out the cold-pack method, the procedure is made easy by observance of the following six steps :
1. Preparation. — The materials are cleaned, pitted, peeled, or sliced, to make them more attractive, and to avoid preserving useless material.
2. Blanching. — This means to parboil, or scald a given length of time, which varies from I to 15 minutes,, depending on the kind of product. For berries and soft fruits, the blanching is omitted. After washing the fruit or vegetables in cold water, as if to cook and serve, put into a cloth bag, and drop into boiling water for the required length of time, counting the time after boiling begins.
3. Cold Dip. — Lift the bag of vegetables or fruit from the boiling water, and immediately plunge into cold water, lift, and
drain. This cold dip sets the color and shrinks the food after it has been in the boiling water.
4. Packing. — : The product is then immediately packed in hot jars. In the case of fruits, hot sirup or hot water is added. In the case of vegetables (except tomatoes), hot water is added, with salt in the proportion of I level teaspoon to each quart jar of food. The sterilized rubbers and tops are then put in place. If using the "composition sealing lid," secure with screw band, or clamp. If using screw top jars with rubber ring, seal only partially, using the thumb and the little finger only. This makes it possible for the steam gendered within the jar to escape, and prevents breakage.
5. Hot-Water Bath. — In a vessel containing boiling water in which the jars have been sterilized, a false bottom is placed. Upon this the jars are set to keep them from resting flat on the bottom of the boiler, and thus the water is allowed to circulate under them. Wooden laths, wire, or wire netting will answer the purpose.