Selection and preparation of food

Under what circumstances would the use of a pressure cooker be of advantage? Classify the methods used in canning. Use of Preservatives (Spices) Experiment 103. Tomato Catsup. 1 gal tomato juice 1 oz whole peppercorns 1 qt cider vinegar 1 oz whole spice 1 lb brown sugar £ oz whole cloves 4 oz salt £ oz whole ginger 1 oz ground mustard Add the other ingredients to the tomato juice, tying the whole spices in a piece of cheesecloth. Simmer for i^ hours. Bottle and seal. Experiment 104. Sweet Pickle. Pare the fruit and cut into halves or quarters. If very hard, steam until tender. Cook until clear in sirup made of ^ c vinegar, ^ lb sugar, with spices to suit taste. Skim out fruit and place in jars. Boil the sirup until reduced to its original volume and pour over fruit. Experiment 105. Cucumber Pickle. 1 qt vinegar f c light brown sugar i c salt J c dry mustard Wash the cucumbers, put into a jar. Mix dry ingredients, add to vinegar, stirring well. Pour this mixture over the pickles to cover well. Seal. Let stand for a week before using. 60 Preparation of Food JELLY Experiment 106. Pectin Test. Test for pectin the juice from uncooked apples, grapes, and oranges by adding to 2 tbsp of each juice an equal volume of 90 to 95% ethyl alcohol, mixing thoroughly and cooling. Repeat the process, using the juices from the cooked fruit. Compare results and explain. Experiment 107. Crabapple Jelly. Wash apples (1 lb), remove stems and blossom end, and cut in quarters. Add one-half as much water as fruit. Boil until soft. Mash, pour into jelly bag, and let drip. Measure the juice, add f measure of sugar, boil until jelly drops from the spoon. Note temperature. Jelly may be made from a second extraction, or the pulp may be used in the making of fruit butter. Experiment 108. Grape Jelly. General process same as in Experiment 107. Experiment 109. Orange Marmalade. Slice sour oranges very thin, rejecting the seeds. Measure and add four volumes of water. Cook very slowly until rinds are tender and transparent. This volume should be reduced about }. Add f measure of sugar and cook until the mixture jellies. Laboratory Manual 61 What constituents must be present in a given fruit in order to produce jelly? Compare jellies made with beet and cane sugar. Experiment no. Fruit Butter. Rub the cooked apples remaining from the jelly through a colander to remove skins and seeds. Add to this pulp any juice remaining from the jelly-making. Add sugar in the proportion of 2 parts sugar to 3 parts pulp, with ground spices as liked. Cook until a glaze forms upon the surface of a few drops when cooled upon a plate. Put away in jelly glasses or jars. Preservation by Drying Experiment in. Dried Fruit. Select fruit of good condition. Weigh when ready for drying. Place upon a rack, cover with cheesecloth or netting, place in a current of warm air or in the sunshine, and dry thoroughly. Note weight when dry and compute loss of water. Store in a dry place. What method should be used in cooking dried fruit? Why? See Experiment 18. Preparation of Food Comparison of Laboratory and Commercial Products (a) Use the following scheme in comparing vegetables and fruits canned in the laboratory with various grades of commercial products : Cost Weight Bulk of solid contents Appearance Flavor General desirability