Only one fruit or one vegetable should be taken up at a time, for the
preparation necessarily varies slightly and the different methods will
prove confusing. It is not necessary to confine the choice of fruits
and vegetables to those mentioned in the recipes included. The
teacher will find it necessary to base her instruction on the products
of the particular time and place of the lesson. The principles of can-
ning should be taken up at some other period, if possible, that the
cooking lesson may be devoted entirely to practical work.
RECIPES.
Canned Tomatoes.
(Open-kettle method.)
Scald and peel the tomatoes. Boil 20 minutes. Sterilize the jars, covers, and rub-
bers. Stand jars on a cloth in a pan of hot water. Fill jars with hot tomatoes, being
careful to fill to overflowing, and to expel all air bubbles from the jar. Adjust rubber
and cover. Seal. Allow to cool. Test, label, and set away in cool, dry, dark place.
LE880NB IN COOK I l!l
. i - 1 - ,
(Open-kettle in. I
6 quarts of gra] I quart oi - ar. 1 gill of water.
Bqueese the pulp of the grapes out of the aku k the pulp 5 minutes and then
rub through * sieve that is fine enough to hold back tl Put the water, skins,
and pulp into the preser in : kettle and he ' tli" boiling point. Skim the
fruit and then add the sugar Boil 15 minutes. I'm into jars as directed
Sweet grape: ma) be canned with l< apes ma) require more
sugar.
( Intermittent pro<
Use firm, solid fruit. Peel and cut in half. Ii clin • I. they
may be < aimed whole. Fill each jar as the pea< hi ire i led and add water bo that
the) will ii< >t discolor. \\ hen tie jar is entirely filled, put on the rubbt rand the lid, but
don the lid down. Then place the jar. in a rack or folded cloth in a large kettle
that can be cl — i. covered. Pul in enough wat< r to reach up several inch
cover the ki ttle, and bring the water to the boiling point. When le>t. lift1 the lids
and add sugar, i;' itisto be list d, from one-fourth cup to one cup of sugar fen i ach quart
of fruit. W hen the boiling poini is again reached, I >< >i ) for I * * minutes Pat ten don a
the lids and boil for 10 minute- longer. Set in a pis from drafts On two
give da) a return the jars to the kettle ami boil for ^<» minutes. Do not loosen the lids
after the jars have b< en Bealed.
Canned !:<■ t.s.
(Single process.)
Boil the beets until tii irths done and the skins come off easily. Re-
ins and pack the beets in a jar carefully. Cover with boiling water, to
h one tabl alt is added for each quart, put the top on the jar. bul do
no( fasten it down. Place the jar on a rack oi a folded cloth in a large kettle thai can
bed sel i P er into the kettle to reach within 2 inches of the
top of the jar. cover the kettle, bring to the boiling point, ami boil 15 minutes, then
a rie- lid on ■>■> arely and boil for one and one-half hours or two hours. Pul a
ool in a place thai is \r<->- from drafts iter around the jar boils down
replenish with boiling water, never with cold
. S
' Intermit
Wash and strii . tender Pul ii •r wire baskel and dip into
boiling water tor id mil Drain, cool slight ind pack in jars, within I inch of
Add on< fourth i iltf ii pint jar and lill with cold water,
Page 33
Presented as published in 1917. 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.
Only one fruit or one vegetable should be taken up at a time, for the
preparation necessarily varies slightly and the different methods will
prove confusing. It is not necessary to confine the choice of fruits
and vegetables to those mentioned in the recipes included. The
teacher will find it necessary to base her instruction on the products
of the particular time and place of the lesson. The principles of can-
ning should be taken up at some other period, if possible, that the
cooking lesson may be devoted entirely to practical work.
RECIPES.
Canned Tomatoes.
(Open-kettle method.)
Scald and peel the tomatoes. Boil 20 minutes. Sterilize the jars, covers, and rub-
bers. Stand jars on a cloth in a pan of hot water. Fill jars with hot tomatoes, being
careful to fill to overflowing, and to expel all air bubbles from the jar. Adjust rubber
and cover. Seal. Allow to cool. Test, label, and set away in cool, dry, dark place.
LE880NB IN COOK I l!l
. i - 1 - ,
(Open-kettle in. I
6 quarts of gra] I quart oi - ar. 1 gill of water.
Bqueese the pulp of the grapes out of the aku k the pulp 5 minutes and then
rub through * sieve that is fine enough to hold back tl Put the water, skins,
and pulp into the preser in : kettle and he ' tli" boiling point. Skim the
fruit and then add the sugar Boil 15 minutes. I'm into jars as directed
Sweet grape: ma) be canned with l< apes ma) require more
sugar.
( Intermittent pro<
Use firm, solid fruit. Peel and cut in half. Ii clin • I. they
may be < aimed whole. Fill each jar as the pea< hi ire i led and add water bo that
the) will ii< >t discolor. \\ hen tie jar is entirely filled, put on the rubbt rand the lid, but
don the lid down. Then place the jar. in a rack or folded cloth in a large kettle
that can be cl — i. covered. Pul in enough wat< r to reach up several inch
cover the ki ttle, and bring the water to the boiling point. When le>t. lift1 the lids
and add sugar, i;' itisto be list d, from one-fourth cup to one cup of sugar fen i ach quart
of fruit. W hen the boiling poini is again reached, I >< >i ) for I * * minutes Pat ten don a
the lids and boil for 10 minute- longer. Set in a pis from drafts On two
give da) a return the jars to the kettle ami boil for ^<» minutes. Do not loosen the lids
after the jars have b< en Bealed.
Canned !:<■ t.s.
(Single process.)
Boil the beets until tii irths done and the skins come off easily. Re-
ins and pack the beets in a jar carefully. Cover with boiling water, to
h one tabl alt is added for each quart, put the top on the jar. bul do
no( fasten it down. Place the jar on a rack oi a folded cloth in a large kettle thai can
bed sel i P er into the kettle to reach within 2 inches of the
top of the jar. cover the kettle, bring to the boiling point, ami boil 15 minutes, then
a rie- lid on ■>■> arely and boil for one and one-half hours or two hours. Pul a
ool in a place thai is \r<->- from drafts iter around the jar boils down
replenish with boiling water, never with cold
. S
' Intermit
Wash and strii . tender Pul ii •r wire baskel and dip into
boiling water tor id mil Drain, cool slight ind pack in jars, within I inch of
Add on< fourth i iltf ii pint jar and lill with cold water,