F. Combinations of vegetables may be canned for soups or salads
by blanching each vegetable separately, then packing and sterilizing
according to the vegetables which require the longest time, or by
cooking in small amount of water to shrink and canning, without
blanching, in proportions for soup.
METHOD or de\t:lopixg laboratory work.
This lesson may be used as a demonstration by the teacher or as a
class practice, as suggested for Lesson 1, with the use of the same
bulletins. Tomatoes, a green vegetable, and one vegetable such as
peas, beans, or corn, should be canned. Care, cleanliness, speed, and
skill should be emphasized. Get an estimate from each student as
to what vegetables are commonh'^ canned in their homes and in what
quantity and what commercially canned vegetables are bought. En-
courage the home canning of a variety of vegetables in sufficient
quantit}'^ to take the place of the commercial product. If possible
have the laboratory work done in quantity.
USE Al^D PREPAKATION OF FOOD. 175
Point out the usual causes of failure in canning vegetables and
see that the students learn how to avoid these. The most frequent
causes of failure are:
1. The use of vegetables of a poor quality or those that have stood
too long after being gathered.
2. The use of poor lids and rubbers.
3. Failure to keep the water boiling hard during the period of
blanching and steylization.
4. Failure to work quickly and with such a quantity that the
vegetables do not deteriorate with long standing in a hot kitchen.
5. Failure to sterilize for sufficient length of time.
The students may bring vegetables from home and can them in
class as suggested in Lesson 1. Supplementary home work may
consist of having each student can any available vegetables at home
and bring them to class, or having each student agree to help a
neighbor can vegetables and report her success. In either case there
should be a class discussion of any difficulties met and suggestions
given for overcoming these difficulties.
Lesson 3. Fruit Juices.
AIM.
To show the value of fruit juices in the diet, to give methods of ex-
tracting and bottling the juices, and to suggest ways in which they
may be used.
POINTS TO BE BROUGHT OUT.
1. Value in the diet:
A. Fruit juices contain a large part of the acid, sugar, mineral
matter, and water of the original fruit. They are therefore valuable
additions to the diet and should be used generously. (See Unit II,
Lesson 1.)
B. Fruit juices offer a method for usmg small or imperfect fruits
unsuited to canning or other methods of preservation.
C. Concentrated fruit juices contain a fairly large proportion of
fruit sugar and may be used as sugar savers.
2. Methods of extraction :
A. Cold. — Juicy or very soft fruits may be mashed and run
through a fruit press or strained through a jelly bag, then heated and
bottled as described below.
B. Hot. — Cook fruit in a small amount of water until reduced to a
pulp and strain. Hard fruits will require more water and may be
cut into pieces before being cooked.
176 USE AND PREPARATION OE EOOD.
Page 114
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
F. Combinations of vegetables may be canned for soups or salads by blanching each vegetable separately, then packing and sterilizing according to the vegetables which require the longest time, or by cooking in small amount of water to shrink and canning, without blanching, in proportions for soup.
METHOD OF DEVELOPING LABORATORY WORK.
This lesson may be used as a demonstration by the teacher or as a class practice, as suggested for Lesson 1, with the use of the same bulletins. Tomatoes, a green vegetable, and one vegetable such as peas, beans, or corn, should be canned. Care, cleanliness, speed, and skill should be emphasized. Get an estimate from each student as to what vegetables are commonly canned in their homes and in what quantity and what commercially canned vegetables are bought. Encourage the home canning of a variety of vegetables in sufficient quantity to take the place of the commercial product. If possible have the laboratory work done in quantity.
Point out the usual causes of failure in canning vegetables and see that the students learn how to avoid these. The most frequent causes of failure are:
1. The use of vegetables of a poor quality or those that have stood too long after being gathered.
2. The use of poor lids and rubbers.
3. Failure to keep the water boiling hard during the period of blanching and sterilization.
4. Failure to work quickly and with such a quantity that the vegetables do not deteriorate with long standing in a hot kitchen.
5. Failure to sterilize for sufficient length of time.
The students may bring vegetables from home and can them in class as suggested in Lesson 1. Supplementary home work may consist of having each student can any available vegetables at home and bring them to class, or having each student agree to help a neighbor can vegetables and report her success. In either case there should be a class discussion of any difficulties met and suggestions given for overcoming these difficulties.
Lesson 3. Fruit Juices.
AIM.
To show the value of fruit juices in the diet, to give methods of extracting and bottling the juices, and to suggest ways in which they may be used.
1. Value in the diet:
A. Fruit juices contain a large part of the acid, sugar, mineral matter, and water of the original fruit. They are therefore valuable additions to the diet and should be used generously. (See Unit II, Lesson 1.)
B. Fruit juices offer a method for usmg small or imperfect fruits unsuited to canning or other methods of preservation.
C. Concentrated fruit juices contain a fairly large proportion of fruit sugar and may be used as sugar savers.
2. Methods of extraction :
A. Cold. — Juicy or very soft fruits may be mashed and run through a fruit press or strained through a jelly bag, then heated and bottled as described below.
B. Hot. — Cook fruit in a small amount of water until reduced to a pulp and strain. Hard fruits will require more water and may be cut into pieces before being cooked.