Preserving kettles, colander, fine strainers, a skimmer, a ladle, a large mouthed funnel, 1 wire frying basket, bowls; silverplated, agate or wooden spoons, silver plated fruit knives, jars with new rubbers and perfect covers, squares of cheese-clotli, scales, and a wooden vegetable masher. SELECTION AND PREPARATION. Fruit is at its best for canning, jelly-making, etc., just before it is fully ripe. Use no imperfect fruit. Fruit should if possible be freshly picked. All large, hard fruits should be washed before paring. Rub quinces with a coarse towel before washing. Wash berries before stemming or hulling, placing a few at a time in a large colander or sieve, allowing water to flow over them quickly and placing them in a sieve to dry. Use a strawberry huller for straw- berries. LABORATORY COOK HOOK. 13 CANNING Three Methods. 2. Cooking the fruit in the jars in an oven. 2. Cooking the fruit in the jars in boiling water. :\. Stewing the fruit before placing in jars. The principle of canning is sterilization of food and utensils. The success of canning depends upon proper sterilization. To sterilize means to tree from all germ life. Proper care means no failures unless a spore has developed in the can. There are several methods of canning; but, while the principle is the same the conditions under which the housekeeper must do her work may make one method more convenient than others. To exclude the air is the principle of all canning. Method I. Fruit cooked before it is put into the jars; the aim is to keep the fruit in shape by gentle cooking, and the avoidance of overcooking. Filling: — Jars, covers washed and sterilized; rubbers dipped in boiling waver; the fruit poured in boiling hot. Avoid air-bubbles by inserting silver knife or spoon handle and slipping it around the sides of jar. Fill can to overflowing and fasten cover on tightly. Method II. (Fruit cooked m the jar.) Filling: — Jars, rubbers, and covers cleansed; fruit placed in cans as compactly as possible without destroying shape ; hot water or syrup poured in to overflowing. Cover laid on, but not screwed until cook- ing is accomplished. Cooking: — Jars surrounded by hot water or steam. Method III. Fruit cooked in jar without sugar or water. Filling: — Pack dry jars full of fruit; fasten down the tops at once; place them in a boiler of cold water nearly covering them; raise to the boiling point. Cook one hour, and leave them in the water until cold again. In this way they are cooked in their own juice, and are said to retain their flavor better than where water is used. (This method is not often used because in this way the fruit is not sweet ened.) Method IV. Fruit and regetables canned without cooking. Fruits used are blueberries, crab apples, cranberries, rhubarb (cut up), and lemons; vegetables used are asparagus, corn, string 14 THE WORCESTER DOMESTIC SCIENCE SCHOOL. beans, peas, and shell beans. Any firm, fresh, ripe vegetable may be done in this way. Filling: — Jars thoroughly cleansed; fruit carefully selected and picked over; washed and packed into jars. Cold water allowed to run over them 5 minutes or more, then sealed in usual manner. When ready to use, cook in water in which they were sealed ; this is to retain flavor. Method V. Old fashioned method for strawberries and raspberries, the former particularly.

AI-modernized reading of the original text

Preserving kettles, colander, fine strainers, a skimmer, a ladle, a large mouthed funnel, 1 wire frying basket, bowls; silverplated, agate or wooden spoons, silver plated fruit knives, jars with new rubbers and perfect covers, squares of cheese-clotli, scales, and a wooden vegetable masher. SELECTION AND PREPARATION. Fruit is at its best for canning, jelly-making, etc., just before it is fully ripe. Use no imperfect fruit. Fruit should if possible be freshly picked. All large, hard fruits should be washed before paring. Rub quinces with a coarse towel before washing. Wash berries before stemming or hulling, placing a few at a time in a large colander or sieve, allowing water to flow over them quickly and placing them in a sieve to dry. Use a strawberry huller for strawberries. CANNING Three Methods. 2. Cooking the fruit in the jars in an oven. 2. Cooking the fruit in the jars in boiling water. :\. Stewing the fruit before placing in jars. The principle of canning is sterilization of food and utensils. The success of canning depends upon proper sterilization. To sterilize means to free from all germ life. Proper care means no failures unless a spore has developed in the can. There are several methods of canning; but, while the principle is the same the conditions under which the housekeeper must do her work may make one method more convenient than others. To exclude the air is the principle of all canning. Method I. Fruit cooked before it is put into the jars; the aim is to keep the fruit in shape by gentle cooking, and the avoidance of overcooking. Filling: — Jars, covers washed and sterilized; rubbers dipped in boiling waver; the fruit poured in boiling hot. Avoid air-bubbles by inserting a silver knife or spoon handle and slipping it around the sides of jar. Fill can to overflowing and fasten cover on tightly. Method II. (Fruit cooked m the jar.) Filling: — Jars, rubbers, and covers cleansed; fruit placed in cans as compactly as possible without destroying shape ; hot water or syrup poured in to overflowing. Cover laid on, but not screwed until cooking is accomplished. Cooking: — Jars surrounded by hot water or steam. Method III. Fruit cooked in jar without sugar or water. Filling: — Pack dry jars full of fruit; fasten down the tops at once; place them in a boiler of cold water nearly covering them; raise to the boiling point. Cook one hour, and leave them in the water until cold again. In this way they are cooked in their own juice, and are said to retain their flavor better than where water is used. (This method is not often used because in this way the fruit is not sweet ened.) Method IV. Fruit and regetables canned without cooking. Fruits used are blueberries, crab apples, cranberries, rhubarb (cut up), and lemons; vegetables used are asparagus, corn, string beans, peas, and shell beans. Any firm, fresh, ripe vegetable may be done in this way. Filling: — Jars thoroughly cleansed; fruit carefully selected and picked over; washed and packed into jars. Cold water allowed to run over them 5 minutes or more, then sealed in usual manner. When ready to use, cook in water in which they were sealed ; this is to retain flavor. Method V. Old fashioned method for strawberries and raspberries, the former particularly.

The Worcester domestic science school's one year course laboratory cook book