There are many kinds of good glass jars pn the market. The
most satisfactory jar is that having a wide mouth, a glass top,
and a wire spring to hold this top in place. This jar requires a
rubber put on before the glass cover is placed. If the rubbers
are defective the food will spoil (ferment). It is poor economy
to buy cheap rubbers or use them a second time.
The canning outfit. There are many simple home canners on
the market which are more or less convenient for putting up a
mediiun large quantity of fmit and vegetables in the home.
However, the home-made canner is very satisfactory. This can-
ner is made by taking a large wash boiler, placing in the bottom
a board in which several 1-inch holes have been bored. This
false bottom is necessary as the jars will break if placed directly
on the bottom of the boiler.
Selection of the Fruit and the Vegetables. The first step in
successful canning is careful selection of the materials. Choose
perfectly sound and fresh fruit. Never can fruits or vegetables
that are old or hard, or have in any way begun to decay. Young,
Simple Courses in Home Economics 37
freshly-gathered vegetables are superior in flavor and taste to
any others. The vegetables are better if gathered early in the
morning while the dew is still on them, and canned at once. If
it is impossible to can the vegetables immediately, do not allow
them to wither, but put them in cool water or in a cool, damp
place so that they will be in good condition when ready for use.
General Directions:
If necessary for the fruit to stand after it has been prepared,
drop into fresh cold water to prevent discoloration.
To prepare the jars for use:
First wash thoroughly, then sterilize by one of the following
ways :
Cover jars with cold water, heat to boiling point. Turn up-
side down to drain, or simply
Heat clean jars in warming oven.
To nse tlie jars:
Fill jar with prepared food.
Pour in syrup or water (leaving no space for air) filling jar
brimful.
Follow the directions in each recipe as to the amount of sugar
and time for cooking.
Adjust cover and clamp according to the kind of jar used.
When the jar is perfectly cold, see that it is perfectly clean,
then test to see if it is well sealed by trying to lift the lid. If the
lid loosens shortly after it has been canned, before fermentation
sets in, simply re-cook, taking special care to see if neither jar
or lid is defective.
After canned goods have been stored, make it a habit to look
them over occasionally.
Method of Canning. The details in the method of canning
fruits and vegetables varies with every individual case, but the
general provisions bear repeating. For instance, select only the
best material for canning, prepare it carefully, place in clean
jars or cans, and cover with syrup or a hot brine, as the case
may be. In canning vegetables add sufficient salt to season, 1 t.
38 Bulletin of tlic Univcrsiiy of Texas
salt to each (luart of veiretables. ^ynip is used for the fruit if
additional sweetness is desired. 1 C of snpfar to 2 C. of water
is the standard syrnp. Do not nse preser-dnc: powders. "Where
glass jars are used, earefnlly plaoe rubber and cover. Place the
jars in the eanner so that they do not touch one another. Add
water until it reaches the neck of the jar, then pour in boilin.2:
water to cover the jars. Replace cover to the boiler.
Page 13
Presented as published in 1916. 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.
There are many kinds of good glass jars pn the market. The
most satisfactory jar is that having a wide mouth, a glass top,
and a wire spring to hold this top in place. This jar requires a
rubber put on before the glass cover is placed. If the rubbers
are defective the food will spoil (ferment). It is poor economy
to buy cheap rubbers or use them a second time.
The canning outfit. There are many simple home canners on
the market which are more or less convenient for putting up a
mediiun large quantity of fmit and vegetables in the home.
However, the home-made canner is very satisfactory. This can-
ner is made by taking a large wash boiler, placing in the bottom
a board in which several 1-inch holes have been bored. This
false bottom is necessary as the jars will break if placed directly
on the bottom of the boiler.
Selection of the Fruit and the Vegetables. The first step in
successful canning is careful selection of the materials. Choose
perfectly sound and fresh fruit. Never can fruits or vegetables
that are old or hard, or have in any way begun to decay. Young,
Simple Courses in Home Economics 37
freshly-gathered vegetables are superior in flavor and taste to
any others. The vegetables are better if gathered early in the
morning while the dew is still on them, and canned at once. If
it is impossible to can the vegetables immediately, do not allow
them to wither, but put them in cool water or in a cool, damp
place so that they will be in good condition when ready for use.
General Directions:
If necessary for the fruit to stand after it has been prepared,
drop into fresh cold water to prevent discoloration.
To prepare the jars for use:
First wash thoroughly, then sterilize by one of the following
ways :
Cover jars with cold water, heat to boiling point. Turn up-
side down to drain, or simply
Heat clean jars in warming oven.
To nse tlie jars:
Fill jar with prepared food.
Pour in syrup or water (leaving no space for air) filling jar
brimful.
Follow the directions in each recipe as to the amount of sugar
and time for cooking.
Adjust cover and clamp according to the kind of jar used.
When the jar is perfectly cold, see that it is perfectly clean,
then test to see if it is well sealed by trying to lift the lid. If the
lid loosens shortly after it has been canned, before fermentation
sets in, simply re-cook, taking special care to see if neither jar
or lid is defective.
After canned goods have been stored, make it a habit to look
them over occasionally.
Method of Canning. The details in the method of canning
fruits and vegetables varies with every individual case, but the
general provisions bear repeating. For instance, select only the
best material for canning, prepare it carefully, place in clean
jars or cans, and cover with syrup or a hot brine, as the case
may be. In canning vegetables add sufficient salt to season, 1 t.
38 Bulletin of tlic Univcrsiiy of Texas
salt to each (luart of veiretables. ^ynip is used for the fruit if
additional sweetness is desired. 1 C of snpfar to 2 C. of water
is the standard syrnp. Do not nse preser-dnc: powders. "Where
glass jars are used, earefnlly plaoe rubber and cover. Place the
jars in the eanner so that they do not touch one another. Add
water until it reaches the neck of the jar, then pour in boilin.2:
water to cover the jars. Replace cover to the boiler.