4. Method to be used. — Vegetables are more difficult to can than fruit, because they have less acid and because some types are attacked by spore-forming bacteria, which require long boiling or a high temperature for sterilization. With care, however, vegetables can be canned successfully in the home. The following methods are used : A. Open-kettle metliod may be used satisfactorily for a few acid vegetables such as tomatoes. B. In general, the can-cooked method is recommended as being more certain and better adapted to the longer period of sterilization Avhich is required. C. For watery vegetables, such as greens, it is an advantage to cook first in an open kettle to reduce the bulk, then sterilize by the can-cooked method. The liquid from the vegetables should be used in filling the jars. The same result may be accomplished Iw blanch- ing but with a loss of mineral salts. 5. Methods of processing can-cooked vegetables: A. One-period process in the water-bath canner, such as is given for ivuit (Lesson 1). This is an easy and convenient method. In the case of closely packed vegetables, or the vegetables, such as peas, beans, or corn, which are more difficult to can, a long period of processing is necessary in order to obtain sufficient heat throughout the jar for complete sterilization, B. Intermittent process requires a period of sterilization (usually one hour or more) on three successive days. This method is more siire for canning the vegetables which are high in spore-forming bacteria. When this method is used care should be taken that the time employed is sufficiently long for the interior to reach the 174 USE AND PREPAKATION OF FOOD. temperature required to kill the bacteria. Either this method or processing under pressure must be used in Southern States to insure success in canning vegetables. C. Processing under pressure is sure and is especially satisfactory for the more difficult vegetables. The use of too high a temperature should be avoided since it will injure the flavor and the appearance of the vegetable. 6. Steps in canning vegetables. — Follow directions in Lesson 1 for canning fruit, using boiling water instead of sirup to fill the jars and adding a level teaspoonful of salt to each quart of vege- tables. 7. Special directions for canning vegetables: A. If green vegetables are blanched in live steam instead of in boiling water, more of the flavor and mineral matter will be retained. B. Tomatoes should be packed closely in the jars, and tomato juice (from small or imperfect tomatoes) added instead of water. C. All vegetables should be canned within five or six hours after being gathered. To obtain a well-flavored product, work quickly with a small quantity at a time and place each jar in the canner as it is filled. D. Corn should be blanched and cold dipped before being cut from the cob. In packing corn, Lima beans, or mature green beans leave space for expansion at the top of the jar. E. When blanching beets leave on an inch of top and all the root. Cold dip and scrape gently to remove skin. Avoid cutting if beets are to retain their color.

AI-modernized reading of the original text

4. Method to be used. — Vegetables are more difficult to can than fruit, because they have less acid and because some types are attacked by spore-forming bacteria, which require long boiling or a high temperature for sterilization. With care, however, vegetables can be canned successfully in the home. The following methods are used : A. Open-kettle method may be used satisfactorily for a few acid vegetables such as tomatoes. B. In general, the can-cooked method is recommended as being more certain and better adapted to the longer period of sterilization which is required. C. For watery vegetables, such as greens, it is an advantage to cook first in an open kettle to reduce the bulk, then sterilize by the can-cooked method. The liquid from the vegetables should be used in filling the jars. The same result may be accomplished by blanching but with a loss of mineral salts. 5. Methods of processing can-cooked vegetables: A. One-period process in the water-bath canner, such as is given for fruit (Lesson 1). This is an easy and convenient method. In the case of closely packed vegetables, or the vegetables, such as peas, beans, or corn, which are more difficult to can, a long period of processing is necessary in order to obtain sufficient heat throughout the jar for complete sterilization, B. Intermittent process requires a period of sterilization (usually one hour or more) on three successive days. This method is more sure for canning the vegetables which are high in spore-forming bacteria. When this method is used care should be taken that the time employed is sufficiently long for the interior to reach the temperature required to kill the bacteria. Either this method or processing under pressure must be used in Southern States to insure success in canning vegetables. C. Processing under pressure is sure and is especially satisfactory for the more difficult vegetables. The use of too high a temperature should be avoided since it will injure the flavor and the appearance of the vegetable. 6. Steps in canning vegetables. — Follow directions in Lesson 1 for canning fruit, using boiling water instead of sirup to fill the jars and adding a level teaspoonful of salt to each quart of vegetables. 7. Special directions for canning vegetables: A. If green vegetables are blanched in live steam instead of in boiling water, more of the flavor and mineral matter will be retained. B. Tomatoes should be packed closely in the jars, and tomato juice (from small or imperfect tomatoes) added instead of water. C. All vegetables should be canned within five or six hours after being gathered. To obtain a well-flavored product, work quickly with a small quantity at a time and place each jar in the canner as it is filled. D. Corn should be blanched and cold dipped before being cut from the cob. In packing corn, Lima beans, or mature green beans leave space for expansion at the top of the jar. E. When blanching beets leave on an inch of top and all the root. Cold dip and scrape gently to remove skin. Avoid cutting if beets are to retain their color.

Use and preparation of food