Prepare the string beans as in the preceding recipe. Add boil-
ing water in a saucepan barely to cover the beans, with salt to
taste. Cover (except the cover must be drawn to one side far
enough to allow the steam tovescape), and let boil continuously for
30 or 35 minutes. Lift a glass jar out of boiling water, and put
on a hot scalded rubber ring. Into each quart jar put 2 tablespoons
lemon juice✪ String Beans No. 2, and fill the jar with boiling beans. Add enough of
the boiling liquid to overflow the jar; then screw the cap on tightly,
invert, and let cool.
SWEET CORN
Remove the husk and the silk, blanch, dip, drain, and cut from
the cob. Pack immediately into jars or tin cans, to within y2 inch
of the top. Add a teaspoon of salt to the quart, and fill with
boiling water. Put on the rubber rings, and screw the caps on
with the thumb and the little finger. (Seal tin cans completely.)
Cook for the length of time given in the table, for the particular
kind of cooker used.
PUMPKIN, WINTER SQUASH, ETC.
Break open, and remove the seeds and the stringy fiber. Peel,
cut into small pieces, and boil until thick. Pack into jars, and
sterilize for the length of time given for the particular kind of
cooker used.
TOMATOES
Blanch, dip, drain, and remove the skins and the hard part
near the stem end. Cut into halves or quarters, and pack into jars
or tin cans, with a teaspoon of salt to each quart✪ Canned Tomatoes. Put on rubber
rings, and adjust the caps the same as for corn. (Seal tin cans
completely.) Cook for the length of time given for the particular
kind of cooker used.
254 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
SCIENCE of FOOD ancC COOKERY
TOMATOES (Hot Pack)
Prepare the tomatoes the same as in the preceding recipe, and
place in an open kettle. Bring gradually to the boiling point,
and let simmer until thoroughly cooked through. Have the jars and
the caps sterilized. Lift them one at a time out of boiling water,
adjust the rubber, and fill with boiling tomato. Put on the cap, and
screw down tightly, being careful not to touch the inner part of
jar, rubber, or jar cap with the fingers in handling. Invert and
let cool.
PRESERVATION IN SALT
Vegetables can be preserved more cheaply than in cans or jars,
and more simply for household use than by drying. The method
makes use of the preservative qualities of salt. The following
formula is given out by the Division of Viticulture, College of
Agriculture, Berkeley, California:
"The vegetables are first washed and sliced. Weigh them, and
take i pound of salt for each 2 pounds of prepared vegetables. A
layer of salt is first placed on the bottom of the crock or barrel,
and then a layer of vegetables. Similar layers are alternated until
the vessel is full, finishing with a layer of salt. A wooden cover
is then applied, and weighted with a stone or similar object that
will not' be acted upon by the brine. After a few days, there will
be a considerable shrinkage in volume, and the vessel can be filled
with more layers, and weighted as before. These methods are
suitable for most root vegetables, string beans, cabbage, and cu-
cumbers. The large quantities of salt used in these methods must
be removed by soaking before the vegetables can be eaten."
PRESERVATION OF EGGS
(Water-Glass Method)
Page 144 · 4 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
Prepare the string beans as in the preceding recipe. Add boiling water in a saucepan barely to cover the beans, with salt to taste. Cover (except the cover must be drawn to one side far enough to allow the steam to escape), and let boil continuously for 30 or 35 minutes. Lift a glass jar out of boiling water, and put on a hot scalded rubber ring. Into each quart jar put 2 tablespoons lemon juice, and fill the jar with boiling beans. Add enough of the boiling liquid to overflow the jar; then screw the cap on tightly, invert, and let cool.
SWEET CORN
Remove the husk and the silk, blanch, dip, drain, and cut from the cob. Pack immediately into jars or tin cans, to within y2 inch of the top. Add a teaspoon of salt to the quart, and fill with boiling water. Put on the rubber rings, and screw the caps on with the thumb and the little finger. (Seal tin cans completely.) Cook for the length of time given in the table, for the particular kind of cooker used.
PUMPKIN, WINTER SQUASH, ETC.
Break open, and remove the seeds and the stringy fiber. Peel, cut into small pieces, and boil until thick. Pack into jars, and sterilize for the length of time given for the particular kind of cooker used.
TOMATOES
Blanch, dip, drain, and remove the skins and the hard part near the stem end. Cut into halves or quarters, and pack into jars or tin cans, with a teaspoon of salt to each quart. Put on rubber rings, and adjust the caps the same as for corn. (Seal tin cans completely.) Cook for the length of time given for the particular kind of cooker used.
TOMATOES (Hot Pack)
Prepare the tomatoes the same as in the preceding recipe, and place in an open kettle. Bring gradually to the boiling point, and let simmer until thoroughly cooked through. Have the jars and the caps sterilized. Lift them one at a time out of boiling water, adjust the rubber, and fill with boiling tomato. Put on the cap, and screw down tightly, being careful not to touch the inner part of jar, rubber, or jar cap with the fingers in handling. Invert and let cool.
PRESERVATION IN SALT
Vegetables can be preserved more cheaply than in cans or jars, and more simply for household use than by drying. The method makes use of the preservative qualities of salt. The following formula is given out by the Division of Viticulture, College of Agriculture, Berkeley, California:
"The vegetables are first washed and sliced. Weigh them, and take i pound of salt for each 2 pounds of prepared vegetables. A layer of salt is first placed on the bottom of the crock or barrel, and then a layer of vegetables. Similar layers are alternated until the vessel is full, finishing with a layer of salt. A wooden cover is then applied, and weighted with a stone or similar object that will not be acted upon by the brine. After a few days, there will be a considerable shrinkage in volume, and the vessel can be filled with more layers, and weighted as before. These methods are suitable for most root vegetables, string beans, cabbage, and cucumbers. The large quantities of salt used in these methods must be removed by soaking before the vegetables can be eaten."
PRESERVATION OF EGGS
(Water-Glass Method)
Records on this page
Sweet CornString Beans No. 2Canned TomatoesHot Pack Tomatoes