58.In canning greens, or vegetables belonging to the first group, select those which are fresh and tender. Greens that are old and inclined to be strong and tough may require longer blanching and cooking. Look the greens over carefully, rejecting all leaves that are wilted or otherwise spoiled. Cut off the roots and drop the leaves into a pan of cold water. Wash these thoroughly a number of times, using fresh water each time, in order to remove all sand and dirt that may be clinging to them. Then proceed to blanch them for 10 to 15 minutes in steam, suspending the greens over boiling water in a piece of cheesecloth, a colander, or the top of a steamer. After blanching, dip them quickly into cold water. Then pack the greens tightly into jars and add 1 teaspoonful of salt to each jarful. No water has to be added to greens, because the leaves themselves contain sufficient water. When the jars are thus packed, adjust the covers and proceed to sterilize and cook the greens according to the directions previously given. If the water bath is to be used, boil them in it for 1-1/2 to 2 hours; but if the pressure cooker is to be employed for this purpose, cook them at a 5-pound pressure for 60 minutes or at a 10-pound pressure for 40 minutes.
59.The best results in canning vegetables belonging to the second group will be derived when those which are fresh and tender are selected. As has been mentioned, the sooner vegetables are canned after they are taken from the garden, the better will be the canned product. Directions for practically all vegetables included in this group are here given.
60. ASPARAGUS.--Select tender asparagus, and proceed with the canning no later than 5 hours after it has been taken from the garden. Remove the hard portions at the ends of the stems, and cut the trimmed stems into pieces the length of the jars into which they are to be placed. If preferred, however, the asparagus may be cut into small pieces. Wash the cut asparagus thoroughly in cold water, and then sort out the uneven pieces that were cut off in making the stems even in length. These may be canned separately for soup. Lay the stems of asparagus in an orderly pile in a colander or a wire basket, cover it, and place it into a large vessel where it may be kept completely covered with boiling water for 5 minutes. Then cold-dip the asparagus quickly, and pack it neatly into the jars, keeping the tip ends up. Add 1 teaspoonful of salt to each jarful and pour boiling water into each jar until it is completely full. Adjust the covers and proceed to sterilize and cook the jars of food. Cook for 1-1/2 to 2 hours in the water bath, or, in the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.
61. BRUSSELS SPROUTS, CABBAGE, AND CAULIFLOWER.--In canning Brussels sprouts, cabbage, or cauliflower, first prepare each vegetable as if it were to be cooked for the table. When thus made ready, blanch it with the aid of a square of cheesecloth or a colander in live steam, over boiling water, for 10 to 15 minutes. Then cold-dip it and pack it tightly into the jars. Add 1 teaspoonful of salt to each jarful and fill each jar with boiling water. Proceed next to sterilize and cook it according to the method selected. Boil for 90 minutes in the water bath; in the pressure cooker, cook for 60 minutes at a 5-pound pressure or for 40 minutes at a 10-pound pressure.
62. EGGPLANT AND SUMMER SQUASH.--Both eggplant and summer squash are canned in the same way, because the consistency of these vegetables is much alike. Select firm vegetables with no decayed spots. Blanch for 3 to 8 minutes in boiling water; cold-dip quickly; remove the skins; cut into pieces of a size that will fit into the jars; pack into the jars; and add 1 teaspoonful of salt to each jarful. Next, adjust the jar lids and proceed according to the directions given for the method selected. In the water bath, boil for 1-1/2 hours; in the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds. Eggplant or summer squash so canned may be rolled in egg and crumbs and sautéd or fried, the same as fresh vegetables of this kind.
63. OKRA AND GREEN PEPPERS.--Both okra and green peppers may also be canned in the same way. Prepare these vegetables for canning by washing fresh, tender pods of either vegetable thoroughly. Blanch for 5 to 15 minutes in boiling water and cold-dip quickly. Pack the pods into the jars, add a teaspoonful of salt to each jarful, and fill the jars with boiling water. Adjust the lids and proceed according to directions for the method selected. In the water bath, boil for 1-1/2 to 2 hours; in the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.
64. STRING BEANS.--String beans of any variety should be canned as soon as they are gathered. If the beans to be canned are not of the stringless variety, prepare them by stringing them, following the directions given inVegetables, Part 1. Stringless beans should be selected if possible, to avoid this part of the work. Cut out any rusted portions, cut each end from the beans, and, if preferred, cut the beans into inch lengths. When thus prepared, blanch them for 10 to 15 minutes in live steam, cold-dip quickly, and pack tightly into the jars. Add a teaspoonful of salt to each jarful, fill the jars with boiling water, adjust the lids, and cook according to the method preferred. In the water bath, boil for 1-1/2 to 2 hours; in the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.
65.Only the small, young, and tender vegetables included in the third group lend themselves readily to canning. As a rule, such vegetables are allowed to mature, when they can be stored for winter use without canning them. However, many housewives like to can some of them for the variety they offer in the preparation and planning of meals.
66. BEETS.--For canning, select small, young beets. Prepare them by cutting off the tops, which may be cooked as greens or canned separately, and all but about an inch of the stems and an inch of the roots. Scrub the trimmed beets well, and then blanch them in boiling water for 5 to 15 minutes or until the skins may be easily scraped off with a knife. Plunge them quickly into cold water and draw them out again. Then scrape off the skins and remove the roots and stems. The roots and stems are left on during the blanching and cold-dipping to prevent them from bleeding, or losing color. When thus prepared, pack the beets into jars, add 1 teaspoonful of salt to each jarful, and fill the jars with boiling water. Then adjust the jar tops and proceed to sterilize and cook the jars of beets according to the directions for any preferred method. In the water bath, cook them for 1-1/2 hours; in the pressure cooker, cook them for 1 hour at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.
67. CARROTS, PARSNIPS, AND TURNIPS.--Young parsnips and turnips are canned in exactly the same way as young carrots. Therefore, directions for the canning of carrots will suffice for all three of these vegetables. Prepare the carrots for canning by cutting off the tops and the roots and scrubbing them well. Blanch them for 10 to 15 minutes in boiling water, so that the skins may be easily removed, and cold-dip them. Then remove the skins by scraping, pack the carrots into the jars, add 1 teaspoonful of salt to each jarful, and fill the jars with boiling water. Adjust the jar tops next, and proceed to sterilize and cook the jars of carrots according to the method selected. In the water bath, cook for 1-1/2 hours; in the pressure cooker, cook for 1 hour at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.
68.Vegetables of the fourth group, which include those which cannot well be classified in the other groups, lend themselves readily to combinations, such as succotash, that make for variety in food. As is true of the other vegetables, special vegetables must be fresh and sound if good results in canning are expected.
69. LIMA AND OTHER SHELLED BEANS.--For canning, only tender beans, whether Lima or some other variety, should be chosen. Prepare them for immediate canning by shelling them--that is, taking them from the pods--blanching them for 5 to 10 minutes in boiling water, and then cold-dipping them quickly. Pack the jars to within 1/2 inch of the top, add 1 teaspoonful of salt to each jar, and fill the jars with boiling water. Adjust the covers and proceed to sterilize and cook them. In the water bath, boil for 2-1/2 to 3 hours; in the pressure cooker, cook for 1-1/2 hours at a pressure of 5 pounds or for 1 hour at a pressure of 10 pounds.
70. GREEN CORN.--For canning purposes, only corn that is young and milky should be selected. Get it ready for canning by husking it and removing the silk. Then blanch it for 3 to 5 minutes in boiling water and cold-dip it quickly. Cut the kernels half way down to the cob and scrape out what remains after cutting. For best results in this operation, hold the ear of corn so that the butt end is up; then cut from the tip toward the butt, but scrape from the butt toward the tip. Next, pack the jars tightly with the corn, pressing it into them with a wooden masher. Unless two persons can work together, however, cut only enough corn for one jar and fill and partly seal it before cutting more. As corn swells in the cooking, fill each jar to within 1/2 inch of the top. The milk in the corn should fill all spaces between the kernels, provided there are any, but if it does not, boiling water may be poured in. Add 1 teaspoonful of salt to each jarful of corn and adjust the jar lids. Boil for 3 hours in the water bath; but, if the pressure cooker is to be used, cook for 1-1/2 hours at a pressure of 5 pounds or for 1 hour at a pressure of 10 pounds.
Corn on the cob may be canned in the same way if desired, but as only three small ears can be put into a quart jar, this would seem to be a waste of space and labor. If corn on the cob is to be canned, 2-quart jars will prove more convenient than 1-quart jars.
71. PEAS.--Peas for canning should be well formed and tender, and they should be canned as soon as possible after coming from the garden. Proceed by washing the pods and shelling the peas. Blanch the shelled peas for 5 to 10 minutes in live steam, and cold-dip them quickly. Pack the peas into the jars, having them come to within 1/2 inch from the top, add 1 teaspoonful of salt to each jarful, and fill the jars with boiling water. Then adjust the jar lids and proceed according to directions for the method selected. In the water bath, boil for 2 or 3 hours; in the pressure cooker, cook for 1-1/2 hours at a pressure of 5 pounds or for 1 hour at a pressure of 10 pounds.
72. PUMPKIN AND SQUASH.--The canning of pumpkin and squash is advisable when there is any possibility of their not keeping until they can be used. Prepare either of these vegetables for canning by first peeling it and cutting the edible part into inch cubes. Blanch these cubes for 10 to 15 minutes in live steam and cold-dip them quickly. Pack the jars as full as possible, and add 1 teaspoonful of salt to each jar, but no water. After adjusting the jar lids, boil the jars of food for 1-1/2 hours in the water bath, or cook them for 1 hour at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds in the pressure cooker. When finished, the jars will be found to be only about half full, but the contents will keep perfectly.
If desired, pumpkin or squash may first be cooked as if preparing it for use and then put into the jars for processing.
73. SUCCOTASH.--Of course, succotash is not a vegetable, but the name of a food that results from combining corn and beans. These vegetables may be canned together to make for variety in the winter's food supply, or each may be canned separately and combined later. Clean the ears of corn in the manner previously directed; then blanch them for 5 minutes and cold-dip them. Also, remove green Lima beans from the pods, blanch them for 10 minutes, and cold-dip them. Then cut and scrape the corn off the cobs and mix it with an equal quantity of the beans. Pack the mixture into the jars to within 1/2 inch of the top, add a teaspoonful of salt to each jarful, and fill the jars with boiling water. Adjust the jar tops and proceed according to the directions for the process to be employed. In the water bath, boil for 2 hours; in the pressure cooker, cook for 50 minutes at a pressure of 5 pounds or for 35 minutes at a pressure of 10 pounds.
74. TOMATOES.--As has been stated, tomatoes may be canned successfully by the open-kettle method. If this method is to be employed, the first part of the preparation is exactly the same as for the cold-pack method, except that the jars, jar tops, and jar rubbers must be carefully sterilized.
For canning, firm tomatoes should be selected if possible, as they will keep their shape better than those which are very ripe. If some are soft, they should be sorted out and canned for soup making or made into catsup. After washing the tomatoes, proceed to blanch them. The length of time required for blanching depends entirely on the condition of the tomatoes. They should be blanched for 1 to 3 minutes, or just long enough to loosen the skin. After blanching, dip them quickly into cold water and remove the skins. These, it will be found, may be removed easily and quickly. Pack the tomatoes thus prepared tightly into jars and fill them with boiling water, boiling tomato juice, or stewed tomatoes. Add a teaspoonful of salt to each jar. Then adjust the jar lids and proceed according to the directions given for the method selected. Boil for 22 minutes in the water bath; in the pressure cooker, cook for 15 minutes at a pressure of 5 pounds or for 10 minutes at a pressure of 10 pounds.
75. TOMATOES FOR SOUP.--If there are soft tomatoes at hand or if tomatoes are canned by the open-kettle method, quantities of tomato juice will be available. Such material as this may be put through a sieve and boiled down for winter use in the making of soups, bisques, etc. It may be canned simply by pouring the boiling juice into sterilized jars and sealing them immediately.
76. TOMATOES AND CORN.--An excellent food combination results from combining stewed tomatoes with corn. Such a combination may be canned safely by either the open-kettle or the cold-pack method. The acid of the tomatoes helps to keep the corn, but the combination requires longer cooking than just plain tomatoes. Prepare each vegetable as for canning separately, but, if desired, cut the tomatoes into pieces. Mix the two foods in any desirable proportion and, for the cold-pack canning method, put the food into the jars. Add 1 teaspoonful of salt to each jarful, but no water. Then adjust the jar lids, and proceed to sterilize and cook the jars of food. In the water bath, cook them 1-1/2 hours; in the pressure cooker, cook them for 50 minutes at a pressure of 5 pounds or for 35 minutes at a pressure of 10 pounds.
77.The chief difference between the canning of fruits and the canning of vegetables is that sugar in the form of sirup, instead of salt water, is used for the liquid. Fruits may be canned without sugar if desired, but nothing is gained by so doing, for sugar will have to be added later. Because of the sugar used in canning and the acid contained in the fruit, canned fruit has better keeping qualities than canned vegetables. In fact, it is much more likely to keep well even though it does not receive such careful attention as vegetables. It is for this reason that canned fruit does not require so much time for sterilization as vegetables do. Still it should not be inferred that care is not necessary in the canning of fruits. Indeed, the more care that is taken, the better are the results likely to be.
78. SIRUPS FOR CANNING.--Before the canning of fruits can be undertaken, it is necessary to possess a knowledge of the sirups that are needed. Such sirups consist simply of sugar dissolved in boiling water. The quantity of sugar and water required for a sirup depends on the acidity of the fruit and the purpose for which it is to be used. Plain canned fruits that are to be used for sauces, etc. require less sugar proportionately than those which are preserved, and fruit canned for pie making may have less than either. Thus, fruits of the same kind may be canned with sirups of different proportions. To a great extent, the quantity of sugar to use with fruit may be regulated by the taste, but it will be readily seen that such fruits as sour cherries and plums will require more sugar to make them palatable than pears and blueberries. It will be well to note, though, that the sugar does not penetrate the fruit unless the two are cooked together.
79.In order to make sirup for canning, place the desired quantities of sugar and water in a kettle and proceed to heat them. Stir the liquid while it is heating, in order to assist in dissolving the sugar. When it has begun to boil rapidly, remove the sirup from the fire and use it at once. Do not continue boiling.
In preparing such sirups, it will be well to note that the greater the proportion of sugar to water or the longer the sugar and water are allowed to boil, the denser, or heavier, will the sirup become. It is thisdensityof sirup that regulates its use for the different kinds of fruit and determines its nature. Thus, a sirup in which the proportion of sugar to water is so large as to make the sirup thick is known as aheavy sirup; one in which the proportion of water to sugar is so large as to make the sirup thin is called alight sirup; and one in which the proportion of sugar and water is such as to produce a sirup that is neither thick nor thin, but stands between the two extremes, is called amedium sirup.
TABLE ISIRUPS FOR CANNING FRUITS
TABLE ISIRUPS FOR CANNING FRUITS
80.The density of sirup is also affected by the amount and rapidity of evaporation that takes place in boiling, and these, in turn, depend on the amount of surface that is exposed. For instance, if a sirup is cooked in a large, flat kettle, the evaporation will be greater and more rapid than if it is cooked in a small, deep vessel. Atmospheric pressure affects the rapidity of evaporation, too. In a high altitude, evaporation takes place more slowly than at sea level, because the boiling point is lower. Thus, in the making of sirups for canning, the first point to be determined is whether the sirup desired should be light, medium, or heavy, and in its preparation the points mentioned must receive consideration.
81.For determining the density of sirup, asirup gauge, orhydrometer, will be found useful. This device consists of a graduated glass tube attached to a bulb that is weighted with mercury. The graduations, or marks, on the tube, or top part, of the hydrometer serve to indicate the percentage of solid matter dissolved in a solution and register from to 50 degrees. To use such a gauge, partly fill a glass cylinder--an ordinary drinking glass will do--with the sirup and place the hydrometer in it. The greater the amount of solid matter dissolved in the sirup, the higher will be hydrometer float. Then read the number of degrees registered by observing the mark that is level with the surface of the sirup.
The number of degrees that the hydrometer should register for sirups of different densities--that is, for sirups consisting of different proportions of sugar and water--are given in Table I. This table, in addition, gives the uses that should be made of such sirups, and each one is numbered so that it may be referred to readily later in the recipes for canning fruits.
82. CLASSIFICATION OF FRUITS.--For the sake of convenience in canning, fruits, too, are here divided into groups. These groups, three in number, together with the fruits included in each, are:
1.Soft Fruits, which are subdivided into three kinds, namely, sweet, sour, and very sour. Thesweet soft fruitsinclude blackberries, blueberries or huckleberries, sweet cherries, elderberries, ripe gooseberries, mulberries, and black and red raspberries; thesour soft fruits, apricots, currants, grapes, peaches, and strawberries; and thevery sour soft fruits, sour cherries, cranberries, green gooseberries, plums, and rhubarb.
2.Hard Fruits, which include apples, quinces, and pears.
3.Special Fruits, which include ripe figs, kumquats, loquats, nectarines, persimmons, and pineapples.
The advantage of this classification, as in the case of the vegetable classification, is that, as a rule, all fruits belonging to a group or a subdivision of a group may be canned in the same way and with sirup of practically the same density.
83. CANNING METHODS FOR FRUITS.--The canning of fruits may be done by the several methods previously discussed, but the Cold-pack and open-kettle methods seem to meet with most favor. On account of the sirup used in canning fruit and the acid in the fruit, the open-kettle method is usually fairly successful, whereas, in the canning of vegetables, with the exception of tomatoes, it is not so reliable. The housewife, by experiment, can determine which method will suit her needs best, but by no means should methods be mixed. If a certain method is decided on, it should be adhered to in every detail and carried through without any substitution. For all methods, as has been mentioned, the fruit should be selected when it is fresh and in good condition, as such fruit has less chance to spoil than fruit that is overripe or has decayed spots. After it is graded for size and condition, the fruit should be washed, stemmed, hulled, seeded, peeled, or halved, quartered, or sliced, depending on the kind. Then the work may be proceeded with according to the canning method that is to be followed.
84.If fruits are to be canned by the open-kettle method, certain precautions must be observed in order to insure success. The sterilization of the product cannot be perfect in this method no matter how carefully the canning is done; and this means that the sugar and the fruit acids must be greatly relied on to assist in preservation. Still, the jars, jar covers, jar rubbers, and any utensils used for filling the jars must be sterilized and kept in boiling water until the fruit is ready to be canned. Another thing to guard against is the discoloring of the fruit. Any fruit that is likely to become discolored after it is prepared for canning should be kept in salt water until it is ready to be cooked. A solution consisting of 1 teaspoonful of salt to each quart of water will answer for this purpose.
After the fruit has been prepared and while the containers, etc. are being sterilized, it is necessary to prepare the sirup that is to be used. For the sweet fruits of Group 1, No. 1 or 2 sirup should be made; for the sour fruits of this group, No. 2 or 3 sirup; and for the very sour fruits, No. 4 or 5 sirup. The hard fruits may be canned by this method with No. 1, 2, or 3 sirup, while the special fruits require No. 4 or 5 sirup. If the fruit is to be canned for pie, it will be advisable to use thin sirup and then use more sweetening when pies are made.
When the sirup is made by mixing the sugar and water and bringing it to a boil, the prepared fruit should be dropped into it and cooked. The fruit should be cooked in the sirup until it may be easily pierced with a fork or until it is soft. Berries have to be cooked only a few minutes, while the hard fruits may require from 10 to 15 minutes. The jars should be placed upright in a pan of hot water while the boiling fruit from the kettle is poured into them, and as each jar is filled the rubber should be put in place and the cover adjusted and secured. It is important to close one jar before filling another, because the longer a jar remains open the more bacteria will be permitted to enter. Even by working as rapidly as possible and taking the greatest precaution, a certain number of bacteria are bound to enter in this method of canning. After the jars are filled and sealed, they should be placed upside down or on the side to cool and test for leaks.
85.If the cold-pack method is employed in canning fruit, it is possible to obtain a sterilized product that is dependent for preservation on neither the sirup used nor the acid of the fruit. In this method, the jars, jar tops, covers, and utensils for handling the fruit do not have to be sterilized beforehand. They may simply be washed clean and kept hot in clean water until they are needed. After the fruits are prepared, some are blanched or scalded and cold-dipped, while others are not. They are then packed into jars and boiling sirup is poured over them. Then the rubbers are adjusted, the covers placed on, but not made tight, and the jars are placed under water in the water bath or on the racks in the pressure cooker, which should contain a small amount of water, as has been explained. After cooking the required length of time, the jars of fruit are removed from the cooking utensil, sealed, and allowed to cool.
The sirup used in the cold-pack canning method may be heavier in each case than that mentioned for the open-kettle method, because there is no evaporation, as is the case where fruits are boiled in the sirup before they are placed in the cans, but less will be required if the packing is well done.
86. SWEET SOFT FRUITS.--The sweet fruits included in Group 1 --blackberries, huckleberries, elderberries, ripe gooseberries, mulberries, raspberries, and sweet cherries-may be canned in exactly the same way, so that the same general directions will apply to all. Prepare the different kinds of berries, which should be as fresh as possible, by looking them over carefully and removing the poor ones, and then washing them. To wash them, pour them into a colander and dip it up and down in a large pan of clean, cold water. The less handling such fruits receive, the more perfect will they remain for canning. Prepare sweet cherries, which should be procured with the stems on if possible, by first washing them and then stemming them. They may be pitted, or seeded, or they may be left whole, depending on personal preference. Cherries that are not pitted will keep their shape and have a good appearance, but they are not so convenient for eating as those which have been pitted.
87.After the fruit has been prepared in the manner just explained, pack it closely into the hot, clean jars, using a spoon for this purpose and turning each jar as the fruit is poured into it. Press the berries or the cherries down carefully, so that 2 quarts of them will fill a 1-quart jar. Then proceed to make the sirup. As these fruits are the sweetest, they require less sugar than any other. If such fruit after it is canned is to be used for pie making, sirup No. 1 or 2 will be suitable, but if it is to be used for sauce, No. 3 sirup may be used. When the mixed sugar and water is boiling rapidly, pour it over the fruit packed into the jars. Then place the rubbers, adjust the jar tops, and proceed to sterilize and cook the cans of fruit. Boil these in the water bath for 15 minutes, or cook them in the pressure cooker for 8 minutes at a pressure of 5 pounds or for 4 minutes at a pressure of 10 pounds.
88. SOUR SOFT FRUITS.--Of the sour fruits,STRAWBERRIES, GRAPES, and CURRANTSrequire about the same quantity of sugar, that contained in sirup No. 3, 4, or 5 usually being sufficient. Otherwise, the canning process, including the length of time for processing, does not differ materially from that just given for sweet soft fruits.
In the case of strawberries, those which are of medium size and rather dark in color are best for canning; in fact, very large, light-colored strawberries will shrink more than any other kind. The berries are washed in the same way as other berries, but they should not be allowed to stand in water for any length of time, because this will tend to make them soft and mushy. Strawberries must be stemmed after they are washed, and for this purpose a strawberry huller should be utilized. Such a device, which is shown in Fig. 1, permits the stems to be removed without crushing the berries and soiling the fingers.
In preparing currants for canning, the procedure is the same as for the fruits already mentioned; and the same thing is true of grapes that are not to be seeded. If the seeds are to be removed, however, the procedure up to getting the cans of fruit ready for processing is different, as is here pointed out. After washing the grapes, squeeze the pulp from the skins and then cook it in a kettle for a sufficient length of time to make it soft. Remove the seeds by forcing the pulp through a sieve. Then add as much sugar as would be used for making the required sirup, and cook until the sugar is dissolved. With this done, add the sweetened, seedless pulp to the grape skins and fill the jars with this mixture. Then continue the canning process as for the other fruits of this group.
89.The procedure in canningAPRICOTSandPEACHES, the other two sour soft fruits, differs slightly from that required for strawberries, grapes, and currants. So that the skins of both of these fruits may be easily removed, they must be scalded, which is an operation that corresponds to blanching in vegetable canning.
For canning purposes, only firm, fresh apricots and peaches that are not overripe should be selected. Also, in the case of peaches, care should be taken to see that they are of thefreestonevariety, as such peaches may be split easily.Clingstone peachesshould not be chosen unless the fruit is to be canned whole or unless an implement for removing the seeds, or stones like that shown in Fig. 2, is at hand. Proceed with the canning of either apricots or peaches by first scalding them. To do this, put the fruit in boiling water for 1 to 3 minutes, depending on its ripeness. Next, cold-dip it quickly, remove the skins, and, if desired, cut each one in half and remove the seed, or stone. When thus prepared, pack the fruit into hot jars as tightly as possible, pour sirup No. 3, 4, or 5 over them, filling each jar, adjust the rubber and jar top, and proceed as directed for the cold-pack method. In the water bath, boil the cans of fruit for 15 minutes; in the pressure cooker, cook them for 10 minutes at a 5-pound pressure or for 6 minutes at a 10-pound pressure.
90. VERY SOUR SOFT FRUITS.--Some of the fruits of the third subdivision of Group 1, namely,SOUR CHERRIES, CRANBERRIES,andGREEN GOOSEBERRIES,may be prepared and canned in the same way as those included in the first subdivision. The cherries may be left whole or they may be seeded, as preferred, and all the fruit must, of course, be fresh. For these very sour fruits, sirups Nos. 4, 5, and 6 are required, and the processing time is 15 minutes in the water bath and 10 minutes at a 5-pound pressure or 5 minutes at a 10-pound pressure in the pressure cooker.
91. PLUMSfor canning should be fresh and firm, but not overripe. This fruit may be canned with the skins on, but some varieties permit the skins to be removed after scalding, and this may be done if desired. Prepare the plums for canning by washing them, and, if the skins are to be left on, by piercing each one in several places with a fork to prevent the skins from cracking. Then scald the plums for about 1-1/2 minutes, cold-dip them quickly, and pack them closely into the hot jars. Pour sirup No. 4, 5, or 6 over the fruit in the jars, using sirup No. 6 if they are very sour, adjust the rubbers and the covers, and proceed according to the canning method selected. In the water bath, cook for 15 minutes; in the pressure cooker, cook for 10 minutes at a pressure of 5 pounds or for 6 minutes at a pressure of 10 pounds.
92. RHUBARBfor canning should be selected when it is most tender. The variety having red stems is the most attractive after it is canned. Only the heavy stems, which should be cut from the leaves, may be canned. Cut these stems into inch lengths, blanch them 1 to 3 minutes in boiling water, and cold-dip them quickly. Then pack these pieces into the jars. If the rhubarb is being canned for sauce, fill each jar with sirup No. 5 or 6; if it is being canned for pie, use sirup No. 1, 2, or 3. Next, adjust the rubbers and covers and proceed with the processing. In the water bath, cook for 15 minutes; in the pressure cooker, cook for 10 minutes at a 5-pound pressure or for 6 minutes at a 10-pound pressure.
93. APPLES.--The canning of apples should be done when there is a large supply of summer apples that cannot be stored for winter use or used at once. Canning is also a good means of utilizing windfall apples. This fruit may be canned in quarters for sauce, in slices for pie, or in any other desirable shape or condition.
After apples for canning are selected, wash them, scald, or blanch, them for 1 to 5 minutes in boiling water, and cold-dip them quickly. Next, peel and core them, and cut each one into pieces of any desirable size. As these pieces are cut, drop them into salt water--1 teaspoonful of salt to each quart of water--to prevent them from discoloring. Then pack the fruit into the jars and fill the jars with boiling sirup. If the apples are intended for pie, use sirup No. 1, 2, or 3; if they are for sauce, use sirup No. 3, 4, or 5. When the jars are filled, adjust the rubbers and covers and proceed with the processing. If the pieces are large, cook them in the water bath for 20 minutes; if they are medium in size, cook them for 15 minutes; and if they are in the form of slices, cook them for 10 minutes. If they are to be processed in the pressure cooker, cook them for 8 to 12 minutes at a pressure of 5 pounds or for 6 to 8 minutes at a pressure of 10 pounds.
If the apples to be canned are first baked or made into a sauce, simply pack them into jars and process them for a few minutes.
94. QUINCES.--Quinces may be canned alone, but they may be combined with apples to good advantage. If canned alone, they may require a heavier sirup than if apples are used with them. Prepare the quinces in the same way as apples. If apples are to be canned with them, cut the pieces of apples twice the size of the pieces of quinces. This should be done because more time is required for cooking the quinces soft. After packing the jars and pouring in the sirup, proceed with the processing. If quinces alone are in the jars, cook them in the water bath for 30 minutes; but if quinces and apples are combined, cook them for 20 minutes. In the pressure cooker, cook the jars of fruit for 12 to 15 minutes at a 5-pound pressure or for 10 to 12 minutes at a 10-pound pressure.
95. PEARS.--Pears for canning should be firm, but not hard. After sorting and washing them, blanch them for 1 to 3 minutes and cold-dip them quickly. Then pare, halve, and core them. Pack them immediately into the jars and pour sirup No. 3 or 4 over them. Next, adjust the rubbers and covers and proceed with the processing. In the water bath, cook them for 20 minutes; in the pressure cooker, cook them for 8 minutes at a 5-pound pressure or 6 minutes at a 10-pound pressure.
96. FIGS.--Although figs are not a common fruit, there are parts of this country, particularly on the western coast, in which they are abundant. For canning, ripe figs should be selected. To prepare them, blanch them for 2 minutes in boiling water and cold-dip them. Then pack them into the jars and fill the jars by pouring sirup No. 4, 5, or 6 over the figs. Proceed with the remainder of the process as in canning peaches.
97. KUMQUATS AND LOQUATS.--Kumquats and loquats are small acid fruits resembling oranges in color and plums in size and shape. Such fruits are not very common, but they may be obtained in some markets. To can either of these fruits, wash them, blanch for 5 minutes, cold-dip, pack into jars, and fill the jars with sirup No. 5 or 6. In the water bath, cook them for 15 minutes. In the pressure cooker, cook them for 10 minutes at a 5-pound pressure or for 5 minutes at a 10-pound pressure.
98. NECTARINES.--Nectarines are a smooth-skinned variety of peach. Ripe nectarines may be canned in the same way as peaches, but they do not require so much sugar, sirup No. 2 or 3 usually being about right.
99. PERSIMMONS.--Persimmons are a seedy, plum-like fruit common to the southern and southwestern parts of the United States. This fruit is very astringent when unripe, but is sweet and delicious when ripe or touched by frost. Well-frosted persimmons should be selected for canning. Blanch them so that the skin may be removed easily and cold-dip them quickly. Then peel them and pack them into hot jars. Fill the jars with sirup No. 6 and process them in the same way as peaches.
100. PINEAPPLES.--Pineapples are better known than any of the other special fruits. For canning, those ripe enough to permit the center leaves to pull out easily should be selected; also, they should be free from soft or rotten spots, which are most likely to appear first near the bottom. Pineapples are graded in size by the number that may be packed in a case. These sizes are 24, 30, 36, and 42, size 24 being the largest and size 42 the smallest. Sizes 30 and 36 are best for canning.
In canning pineapples, first place each in boiling water for 10 minutes and dip it quickly into cold water. Then prepare it for the cans. This may be done by removing the peeling with a sharp knife, digging out the eyes, and then slicing or dicing; by slicing first and then peeling and taking out the eyes; or by peeling, taking out the eyes, and then shredding it with the aid of a fork. When it is prepared, pack the fruit into the jars, fill each jar with sirup No. 4 or 5, adjust the rubbers and covers, and proceed to process it. In the water bath, cook for 30 minutes; in the pressure cooker, cook for 12 minutes at a pressure of 5 pounds or for 10 minutes at a pressure of 10 pounds.
101.Both fish and meat, including that from fowl and game, may be canned at times that seem convenient and then used when an emergency arises or at a time when the same food will cost more to prepare. Fowl, game, and fish may be canned to special advantage during the season when each is plentiful. The best process for canning such foods is the one-period cold-pack method.
102. MEAT.--In canning meat, whether from domestic animals, fowl, or game, first cut it into pieces of a size that would be suitable for serving at the table. The meat may be left raw or it may be prepared by any desirable cooking process, such as frying, fricasseeing, braizing, etc. Careful attention must be given to the drawing of fowl that is to be canned, because the entire alimentary tract should be removed without being broken. The giblets should not be canned with the rest of the meat, as they will not keep so well. Whether the meat is to be canned raw or cooked, pack the jars as tightly as possible. If the meat is raw, add 1 teaspoonful of salt to each quart of food and fill the jars three-fourths full with boiling water. In case the jar is filled to the top, fat will rise and injure the rubber. If the meat is cooked, add any liquid that may have resulted from the cooking, as well as boiling water, provided more liquid is needed. Then, as in canning vegetables and fruit, adjust the rubbers and covers and proceed with the processing. In the case of raw meat, sterilize for 3 hours in the water bath, or for 1-1/2 hours at a 10-pound pressure in the pressure cooker. In the case of cooked meat, sterilize for 1-1/2 hours in the water bath, or for 30 minutes at a 10-pound pressure in the pressure cooker.
103. FISH.--To prepare fish for canning, first clean it by scaling it and removing the entrails. Wrap the cleaned fish in cheesecloth and steam for 15 minutes. After steaming, remove the bones, which will come out easily, and cut the fish into pieces. Pack the pieces into the jars, and to each quart of the food add 1 teaspoonful of salt. Next, fill each jar three-fourths full with boiling water and continue with the canning in the manner directed for meat.
104.After jars of canned food have been cooled and tested for leaks, carefully wiped with a damp cloth, and then wrapped and labeled, they are ready to be placed in storage. Such food should be stored in an orderly manner on shelves that may be covered to keep off dust, or in a large cupboard provided with doors that may be closed. The temperature of the room in which the canned foods are kept is of no great importance, but, in homes provided with cellars, the cellar is the logical place in which to store them.
Canned foods, no matter how well the canning may have been done, undergo gradual deterioration. Therefore, those kept for more than a year, will not be so good as those used during the first year after canning. If canned foods from a previous year are at hand when new cans are ready to be stored, the old ones should be placed to the front of the shelves and the new ones to the back, so that the old ones will be used up first.
105.Canned foods take the place of raw foods, and whether they should be cooked or not depends on the kind. In the case of vegetables, most of them may be made ready to serve simply by heating them, although they may be used in the preparation of many dishes, as is evident from the recipes throughout the lessons. In the case of fruits, some may be served just as they come from the can; however, there are many ways of using canned fruits in the making of desserts, as is pointed out inFruit and Fruit Desserts. In the case of meats and fish, the food, if cooked before canning, may be prepared for serving simply by heating it; whereas, if it is canned raw, some cookery method for meat will have to be applied.
When foods are boiled, one reason for a change in taste is that oxygen is driven off by the boiling. Therefore, to improve the taste of canned foods that are to be served without any further preparation, it is advisable, when a jar is opened, to pour the contents into an open dish and thus expose it to the air.
In opening jars of canned fruit, care must be taken not to crack or nick either the top of the jar or its cover. The cover of any kind of jar will come off easily if a little air is admitted. Insert a knife blade between the cover and jar rubber of a glass-covered jar, but do not use a knife to loosen a metal top, as it may bend the edge in places. Hot water poured over the jar will assist in opening it.
106.In order that the housewife may judge the quality of her own canned products according to standards that have been set by canning authorities, a score card, together with an explanation of the terms and the procedure, is here given. The beginner in canning will do well to score her own foods, so that any fault that may be found can be corrected when similar foods are canned at another time. In fact, the chief purpose of scoring any product is to learn of faults that may be corrected. The scoring should be done as impartially as if a disinterested person were doing it, and if the cause of any trouble is not readily apparent, pains should be taken to find it out.