6. Processing. — Place the jars on the rack in the boiler. Fill
with warm water to cover the tops of the jars by at least i inch.
This will prevent any liquid from being lost during the cooking, as
it is likely to be if the water does not cover the tops of the jars, or
if the covers are adjusted too loosely. The time is counted from
the moment the water boils up well. As soon as the time is up, the
water is lowered by dipping out a portion, the jars are removed,
and the covers are tightened: When using jars with sealing .com-
position tops, .secure the lids with screw bands or clamps before
putting them into the water ; and when the processing is completed,
set the jars aside, and the cooling of the jars seals them. Jars
with rubber rings and screw tops, being only partially sealed while
in the water bath, are sealed tightly when removed from the boiling
water, and inverted to test the seal.
The following time-table for the blanching and sterilizing of
some of the more common foods is adapted from the "Home
Canning Manual," 1918, published by the National War Garden
Commission, Washington, D. C. The time given for cooking is
for quart jars. For pint .jars, deduct 5 minutes. For 2-quart
jars, add 30 minutes. The time given is also calculated for fresh,
2C2 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
sound, and firm vegetables or fruit. For vegetables that have
been gathered over 24 hours, increase the time of sterilization by
adding one fifth.
TIME-TABLE FOR BLANCHING AND STERILIZING
Blanching
Hot-Water
Water-Seal
Steam Pressure in
Pounds
5 to 10
10 to 15
Vegetables
Sweet Corn -
Minutes
5 to 10
5 to 10
5 to 10
5 to 10
5 to 10
IS
See recipe
to loosen
the skins
1#
1/2
IK
I tO 2
Minutes
180
180
1 80
120
1 2O
120 .
1 2O
22
20
20
2O
16
16
16
16
30
Minutes
T20
1 20
120
QO
QO
90
90
18
12
12
12
12
12
12
12
2O
Minutes
90
60
60
60
60
60
60
15
8
8
8
10
10
IO
10
12
Minutes
60
40
40
40
40
40
40
10
Green Peas
Lima Beans
String Beans
Okra
Greens
Pumpkin
Tomatoes
Fruits
Apples •
Pears
Quinces
Apricots
Peaches
Plums
Berries
Fruits without sugar . . .
VEGETABLES
STRING BEANS No. 1
Break, remove the strings, blanch, cold dip, drain, and pack into
hot glass jars or tin cans. Add boiling water to fill the container,
and i teaspoon salt to the quart jar. Adjust the rubber rings, and
screw on the caps with the thumb and the little finger. Seal tin
cans completely. Cook for the length of time given above for the
particular kind of cooker used.
Note. — With the addition of a little wholesome acid, such as
lemon juice, string beans may be canned much the same as fruit.
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
17
253
SCIENCE of FOOD ancf COOKERY
w
An example is given in the following recipe for string beans.
Other vegetables may be canned in like manner (if the taste of
acid is not objectionable), except corn, which requires half again
as much lemon juice as do string beans.
STRING BEANS No. 2 ✪ Sweet Corn
Page 143 · 3 recipe records on this page
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
A modernized reading is not available for this page yet. You are seeing the original text.
6. Processing. — Place the jars on the rack in the boiler. Fill
with warm water to cover the tops of the jars by at least i inch.
This will prevent any liquid from being lost during the cooking, as
it is likely to be if the water does not cover the tops of the jars, or
if the covers are adjusted too loosely. The time is counted from
the moment the water boils up well. As soon as the time is up, the
water is lowered by dipping out a portion, the jars are removed,
and the covers are tightened: When using jars with sealing .com-
position tops, .secure the lids with screw bands or clamps before
putting them into the water ; and when the processing is completed,
set the jars aside, and the cooling of the jars seals them. Jars
with rubber rings and screw tops, being only partially sealed while
in the water bath, are sealed tightly when removed from the boiling
water, and inverted to test the seal.
The following time-table for the blanching and sterilizing of
some of the more common foods is adapted from the "Home
Canning Manual," 1918, published by the National War Garden
Commission, Washington, D. C. The time given for cooking is
for quart jars. For pint .jars, deduct 5 minutes. For 2-quart
jars, add 30 minutes. The time given is also calculated for fresh,
2C2 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
sound, and firm vegetables or fruit. For vegetables that have
been gathered over 24 hours, increase the time of sterilization by
adding one fifth.
TIME-TABLE FOR BLANCHING AND STERILIZING
Blanching
Hot-Water
Water-Seal
Steam Pressure in
Pounds
5 to 10
10 to 15
Vegetables
Sweet Corn -
Minutes
5 to 10
5 to 10
5 to 10
5 to 10
5 to 10
IS
See recipe
to loosen
the skins
1#
1/2
IK
I tO 2
Minutes
180
180
1 80
120
1 2O
120 .
1 2O
22
20
20
2O
16
16
16
16
30
Minutes
T20
1 20
120
QO
QO
90
90
18
12
12
12
12
12
12
12
2O
Minutes
90
60
60
60
60
60
60
15
8
8
8
10
10
IO
10
12
Minutes
60
40
40
40
40
40
40
10
Green Peas
Lima Beans
String Beans
Okra
Greens
Pumpkin
Tomatoes
Fruits
Apples •
Pears
Quinces
Apricots
Peaches
Plums
Berries
Fruits without sugar . . .
VEGETABLES
STRING BEANS No. 1
Break, remove the strings, blanch, cold dip, drain, and pack into
hot glass jars or tin cans. Add boiling water to fill the container,
and i teaspoon salt to the quart jar. Adjust the rubber rings, and
screw on the caps with the thumb and the little finger. Seal tin
cans completely. Cook for the length of time given above for the
particular kind of cooker used.
Note. — With the addition of a little wholesome acid, such as
lemon juice, string beans may be canned much the same as fruit.
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
17
253
SCIENCE of FOOD ancf COOKERY
w
An example is given in the following recipe for string beans.
Other vegetables may be canned in like manner (if the taste of
acid is not objectionable), except corn, which requires half again
as much lemon juice as do string beans.
STRING BEANS No. 2