(c) It produces a more uniform product, which retains its
color and shape better than products of the open-kettle
method.
(//) In general it is an easier method of canning than the
open-kettle method, because it requires less handling of hot
materials and utensils.
(2) Disadvantages:
{a) With some products a preliminary process, called
blanching, is used to shrink the product and help to set the
color. This increases the handling and the labor necessary
and causes some loss of food value.
(7^) This method does not permit concentration unless
precooking is used also, hence with watery products the
material should be concentrated before packing in the jars.
(c) The product heats more slowly, and if closely packed
it takes a longer time for the amount of heat necessary for
sterilization to penetrate throughout the material.
(d) It requires additional equipment for pVocessing. or
sterilizing. This may be purchased or improvised from
utensils on hand.
(3) Products for which the method is suited:
(a) Products requiring a long period of sterilization or a
temperature higher than boiling.
(b) Used as a method of sterilizing such precooked
products as fruit, sauces, or for preserves, jams, or butters,
vrhere the amount of sugar has been reduced to a minimum.
(4) Equipment needed for can-cooked method :
(a) Glass jars and tin cans. — Any type may be used which
provide for an air-tight seal.
(h) Tops. — Glass tops may be used from year to year.
Metal tops should be purchased new each year. Test all tops
before using to see that they fit the jars.
{(:) Rubbers. — Use only heavy, new, elastic rubbers.
Test by stretching to see that they spring back into place
readilj', or by bending the edge sharply, to see if the rubber
breaks or comes into tiny holes. See that the rubber fits the
(d) Wire basket or squares of cheesecloth for blanching.
(e) Pans, knives, spoons, kettle for sirup, etc.
170 USE AND PREPAKATION OF FOOD.
(/) Canner :
(1) Homemade, water-bath canner. — Any vessel may
be used, such as washboiler, lard can, or tm pail, with
a closely fitting top, and a false bottom of strips of wood
or wire which will raise the jars an inch above the bot-
tom of the canner and let the water circulate beneath.
Tin cans ars submerged in the water in the canner, but
when glass jars are used either of the following methods
is successful: (a) Have the water come at least an inch
above the jars when they are on the rack, or (5) have
the water come to 1 or 2 inches below the top of the jars.
This type of canner is inexpensive and satisfactory.
Commercial water-bath canners may be obtained, if
preferred.
(2) Steam-pressure canner. — A commerical canner
with a steam-tight lid and a pressure gauge. The high
temperature which may be maintained shortens the time
of sterilization. Such canners are more expensive but
are suited to conditions wdiere a great deal of canning is
to be done, to climates where the higher temperature
is necessary to keep products successfully, or the altitude
low^ers the boiling point.
(5) Steps in can-cooked method:
(a) Select only fresh, sound fruits.
(h) Clean and prepare by paring, cutting into suitable
pieces, etc.
Page 110
Presented as published in 1919. 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
(c) It produces a more uniform product, which retains its color and shape better than products of the open-kettle method.
(//) In general it is an easier method of canning than the open-kettle method, because it requires less handling of hot materials and utensils.
(2) Disadvantages:
{a) With some products a preliminary process, called blanching, is used to shrink the product and help to set the color. This increases the handling and the labor necessary and causes some loss of food value.
(7^) This method does not permit concentration unless precooking is used also, hence with watery products the material should be concentrated before packing in the jars.
(c) The product heats more slowly, and if closely packed it takes a longer time for the amount of heat necessary for sterilization to penetrate throughout the material.
(d) It requires additional equipment for processing or sterilizing. This may be purchased or improvised from utensils on hand.
(3) Products for which the method is suited:
(a) Products requiring a long period of sterilization or a temperature higher than boiling.
(b) Used as a method of sterilizing such precooked products as fruit, sauces, or for preserves, jams, or butters, vrhere the amount of sugar has been reduced to a minimum.
(4) Equipment needed for can-cooked method :
(a) Glass jars and tin cans. — Any type may be used which provide for an air-tight seal.
(h) Tops. — Glass tops may be used from year to year. Metal tops should be purchased new each year. Test all tops before using to see that they fit the jars.
{(:) Rubbers. — Use only heavy, new, elastic rubbers. Test by stretching to see that they spring back into place readily, or by bending the edge sharply, to see if the rubber breaks or comes into tiny holes. See that the rubber fits the
(d) Wire basket or squares of cheesecloth for blanching.
(e) Pans, knives, spoons, kettle for sirup, etc.
(/) Canner :
(1) Homemade, water-bath canner. — Any vessel may be used, such as washboiler, lard can, or tm pail, with a closely fitting top, and a false bottom of strips of wood or wire which will raise the jars an inch above the bottom of the canner and let the water circulate beneath. Tin cans are submerged in the water in the canner, but when glass jars are used either of the following methods is successful: (a) Have the water come at least an inch above the jars when they are on the rack, or (5) have the water come to 1 or 2 inches below the top of the jars. This type of canner is inexpensive and satisfactory. Commercial water-bath canners may be obtained, if preferred.
(2) Steam-pressure canner. — A commerical canner with a steam-tight lid and a pressure gauge. The high temperature which may be maintained shortens the time of sterilization. Such canners are more expensive but are suited to conditions where a great deal of canning is to be done, to climates where the higher temperature is necessary to keep products successfully, or the altitude lowers the boiling point.
(5) Steps in can-cooked method:
(a) Select only fresh, sound fruits.
(h) Clean and prepare by paring, cutting into suitable pieces, etc.