Chapter IV: Part 4

42. In canning food by the FRACTIONAL-STERILIZATION CANNING METHOD, the procedure is much the same as in the one-period cold-pack method. In fact, the only difference between the two is that blanching and cold-dipping are omitted, and in their stead the food in the jars is subjected to three periods of cooking. When the jars of food are made ready for processing in the sterilizer, they are put in the water bath, boiled for a short time, and then allowed to cool. After 24 hours, they are again boiled for the same length of time and allowed to cool. After another 24 hours, they are subjected to boiling for a third time. Then the jars of food are removed and sealed as in the one-period cold-pack method. By the fractional-sterilization method, the spores of bacteria contained in the food packed in the jars are given a chance to develop during the 24-hour periods after the first and second cookings, those which become active being destroyed by cooking the second and third times. Although some canners prefer this method to those already mentioned, the majority look on it with disfavor, owing to the length of time it requires.

STEAM-PRESSURE METHODS

43. For canning foods by steam pressure, special equipment is necessary. In one of the steam-pressure methods, what is known as a _water-seal outfit_ is required, and in the other a device called a _pressure cooker_ is employed. The work of getting the containers ready, preparing the food for canning, packing it into the jars, and sealing and testing the jars is practically the same in the steam pressure methods as in the cold-pack methods. The difference lies in the cooking and sterilization of the foods after they are in the jars and partly sealed and in the rapidity with which it may be done.

44. CANNING WITH A WATER-SEAL OUTFIT.--A water-seal outfit, which may be purchased in stores that sell canning supplies, consists of a large metal vessel into which fits a perforated metal basket designed to hold jars of food. This vessel is also provided with a tight-fitting cover having an edge that passes down through the water, which is placed in the bottom of the vessel. When heat is applied to the bottom of the vessel, the water inside of it is changed into steam. The cover prevents the steam from passing out, and it collects in and around the metal basket supporting the jars of food. Enough steam is generated in this outfit to raise the temperature about 4 to 6 degrees above the boiling point. Thus, the water-seal outfit will cook the food in the cans in about one-fourth less time than will the water bath of the one-period cold-pack canning method.

45. CANNING WITH A PRESSURE COOKER.--For canning by steam pressure, a number of different kinds of pressure cookers are to be had, but in principle they are all alike and they are always made of heavy material, so as to withstand the severe steam pressure generated in them. In Fig. 20 is shown one type of pressure cooker. It is provided with a bail, or handle, for carrying it and with clamps that hold the cover firmly in place. Attached to the cover is a steam gauge, which indicates the steam pressure inside the cooker, and a pet-cock, which is used to regulate the pressure. On some cookers, a thermometer is also attached to the cover. Also, inside of some, resting on the bottom, is an elevated rack for supporting the jars of food that are to be sterilized and cooked. In operating a pressure cooker, water for generating steam is poured in until it reaches the top of this rack, but it should not be allowed to cover any part of the jars of food. Steam is generated by applying heat to the bottom of the cooker, and the longer the heat is applied the higher the steam pressure will go.

It is possible to secure a steam pressure of 5 to 25 pounds per square inch in a cooker of this kind. This means that the temperature reached will vary from a few degrees above boiling to about 275 degrees Fahrenheit. At a pressure of 20 pounds, the temperature will be about 260 degrees. The heavier the material used for a cooker and the more solid the construction, the higher may go the steam pressure, and, of course, the temperature. Some cookers of light construction will not permit of a pressure greater than 5 pounds, but even such cookers are very satisfactory. It is the high temperature that may be developed in a pressure cooker that greatly shortens the time required for cooking jars of food and making them sterile.

CANNING WITH TIN CANS

46. For canning food in some tin cans, it is necessary to have a soldering outfit for properly closing them. This consists of a capping steel, a tipping iron, solder in small strips and in powder form, a small can of sal ammoniac, and a bottle of flux, which is a fluid that makes solder stick to tin.

47. Prepare the food that is to be canned in tin cans in the same way as for canning in jars by the cold-pack method; likewise, pack the cans in the same way, but allow the liquid and fruit or vegetables to come to within only 1/4 inch of the top. Then proceed to close the cans. Apply the flux to the groove in the top of each can where the solder is to be melted, using for this purpose a small brush or a small stick having a piece of cloth wrapped around one end. Heat the capping steel, which should be thoroughly clean, until it is almost red hot, dip it quickly into a little of the flux, and then put it into a mixture consisting of equal parts of sal ammoniac and powdered solder until it is covered with bright solder. Put the cap on the can and apply the hot capping steel covered with the solder. Hold this device firmly, press it downwards, and turn it slowly as the solder melts and thus joins the cap to the can.

48. After the caps are soldered in place, the air inside the cans must be driven out through the small vent, or opening, usually in the center of the cap, and the cans made air-tight. Therefore, place the cans into boiling water to within 1/2 inch of the top and let them remain there for a few minutes. Usually, 3 minutes in boiling water is sufficient. Immediately after _exhausting_, as this process is called, apply a little of the flux as in capping, and, with the tipping iron well heated and a strip of solder, seal the hole in the caps. After this is done, test each can for leaks by submerging it in water. If bubbles arise, it is an indication that the cover is not tight and must be resoldered.

49. The next step consists in processing the cans of food. This may be done either in a water bath or in a pressure cooker. If the cans are to be processed in a water bath, keep them in the boiling water just as long as glass jars of food would be kept there. If a pressure cooker is to be used, keep the cans in it for 6 to 40 minutes, depending on the steam pressure employed, the ripeness of the food or the necessity for cooking it, and the size of the cans employed. For canning meat or fish, processing in a pressure cooker is the most successful, as the high temperature reached in it kills bacteria, which are difficult to destroy at the boiling point.

As soon as the cans of food are removed from the water bath or the pressure cooker, plunge them into cold water to stop the cooking and prevent the food from getting soft and mushy. Then label the cans, so that no mistake will be made as to their contents.

50. In another method, the tin cans may be closed without soldering the caps on. The caps used in this case are different from those which must be soldered. They are forced in place by a hand-pressure machine that may be attached to a table. Otherwise the procedure is the same as that just given.

OVEN METHOD

51. The OVEN METHOD oven method of canning is thought to be very satisfactory by many housewives, but, as it is necessary to remove the covers after cooking the contents of the jars, food canned in this way is subjected to contamination, just as in the open-kettle method. In addition, the jars are difficult to handle in the oven, owing to the extreme heat that is required to cook the food in the jars.

52. In canning by the oven method, proceed by preparing the food as for the cold-pack canning method; also, fill the jars with fruit or vegetables and with liquid or sirup as in this method. Put the covers on the jars loosely, omitting the jar rubbers. Place the jars in a shallow pan of water, as in Fig. 21, and set the pan containing the jars into a stove oven, which should be only slightly warm. At the same time place the jar rubbers in a pan of boiling water, so that they may be sterilized as the food cooks. When the jars are in the oven, increase the heat gradually until the food in them boils. Then keep up a temperature that will allow the food to boil quietly for a period long enough to cook it soft and sterilize it. Usually, 30 to 45 minutes after boiling has begun will be sufficient. During the cooking some of the liquid in the jars evaporates. Therefore, when the jars of food are ready to be removed from the oven, have boiling water or sirup ready, remove the cover of each jar in turn, and fill the jar brimful with the liquid. Then place a sterilized rubber in place and fasten the cover down tight. The procedure from this point on is the same as in the other canning methods.

* * * * *

CANNING VEGETABLES AND FRUITS

PREPARATION FOR CANNING

53. In canning, as in all other tasks related to cookery, the housewife's aim should be to do the greatest amount of work, and do it well, with the least effort on her part. The results she gets in canning, then, will depend considerably on the orderly arrangement of the utensils and materials with which she is to do the work. But of greater importance is the preparation she makes to eliminate as much as she can the possibilities of contamination, for, as has been repeatedly pointed out, success in canning depends on the absence of dangerous bacteria.

54. From what has just been mentioned, it is essential that everything about the person who is to do the work and the place in which the work is to done should be clean. Clean dresses and aprons should be worn, and the hands and finger nails should be scrupulously clean. The kitchen floor should be scrubbed and the furniture dusted with a damp cloth. Any unnecessary utensils and kitchen equipment should be put out of the way and those required for canning assembled and made ready for the work. The jars should be washed and the covers tested by fitting them on without the rubbers. If a glass cover rocks, it does not fit correctly; and if a screw cover will not screw down tight, it should be discarded. Without the rubber, there should be just enough space between the cover and the jar to permit the thumb nail to be inserted as is shown in Fig. 3. The edge of each jar and each glass cover should be carefully examined every time it is used, so that none with pieces chipped off will be used, as these will admit air. This examination is made by running the finger over the edge of the jar and the cover, as is shown in Fig. 4. The jars, covers, and rubbers should be put into pans of cold water, and the water should be brought to the boiling point and allowed to boil for 15 minutes or more while the fruit or vegetables are being prepared for canning. They should be kept in the hot water until the food is ready to be placed in them. In the one-period cold-pack method, it is not necessary to boil the jars, rubbers, and covers, but this may be done if desired.

To produce good-looking jars of food, the fruit or vegetables to be canned should be graded to some extent; that is, the finest of the fruits or vegetables should be separated and used by themselves, as should also those of medium quality. Often it is wise to use the poorest foods for purposes other than canning. The food may then be canned according to the chosen method, but by no means should methods be mixed. In handling the product after it has been cooked by the open-kettle method, any spoon, funnel, or other utensil must be thoroughly sterilized in the same way as the jars and their covers and rubbers; indeed, no unsterile utensil should ever be allowed to touch the food when a jar is being filled.

55. It is by the observance of such precautions as these, some of them seemingly unimportant, that the housewife will be repaid for her efforts in canning and be able to produce canned fruits and vegetables like those shown in color in Fig. 22. This illustration shows, with a few exceptions, such foods canned by the one-period cold-pack method, and merits close inspection. As will be observed, the jars are full and well packed and the color of each food is retained. Each can of food indicates careful work and serves to show the housewife what she may expect if she performs her work under the right conditions and in the right way. This illustration likewise serves to demonstrate that any food may be successfully canned by the one-period cold-pack method, a claim that cannot be made for the other canning methods. In fact, some of the foods illustrated, as, for instance, peas and corn, cannot be canned successfully by any other method.

DIRECTIONS FOR CANNING VEGETABLES

56. CLASSIFICATION OF VEGETABLES.--To simplify the directions here given for the canning of vegetables, this food is divided into four groups, as follows:

1. _Greens_, which include all wild and cultivated edible greens, such as beet greens, collards, cress, dandelion, endive, horseradish greens, kale, mustard greens, spinach, New Zealand spinach, and Swiss chard.

2. _Pod and related vegetables_, which include asparagus, beans, both string and wax, Brussels sprouts, cabbage, cauliflower, eggplant, okra, peppers, both green and ripe, summer squash, and vegetable marrow.

3. _Root and tuber vegetables_, which include beets, carrots, kohlrabi, parsnips, rutabagas, salsify, sweet potatoes, and turnips.

4. _Special vegetables_, which include beans, both Lima and shell, corn, mushrooms, peas, pumpkin, sauerkraut, squash, succotash and other vegetable combinations, and tomatoes.

The convenience of this plan will be readily seen when it is understood that, with the exception of the special vegetables, the same method of preparation and the time given for the various steps in the canning process apply to all vegetables of the same class. Thus, if directions for a vegetable belonging to a certain class are not definitely stated in the text, it may be taken for granted that this vegetable may be canned in the manner given for another vegetable of the same class.

57. GENERAL DIRECTIONS.--The canning of vegetables may be most successfully done by the one-period cold-pack method. Tomatoes, however, because of the large quantity of acid they contain, may be canned and kept with little difficulty by the open-kettle method, but they will be found to keep their shape better if the cold-pack method is employed.

The time required for cooking any vegetable after it is packed in jars depends on the kind and the age. Therefore, if a vegetable is hard or likely to be tough, it may be necessary to increase the time given in the directions; whereas, if it is young and tender or very ripe, as in the case of tomatoes, the time for cooking may perhaps have to be decreased. Because, in altitudes higher than sea level, the boiling point of water is lower than 212 degrees Fahrenheit, the length of time for boiling foods in the water bath must be increased after an altitude of 500 feet is reached. Therefore, for every additional 500 feet over the first 500 feet, 10 per cent. should be added to the time given for the boiling in water. In case a pressure cooker is used, however, this is not necessary.

The canning directions here given are for 1-quart jars. If pint jars are to be used, decrease the salt proportionately; also, decrease the time for cooking in each case one-fifth of the time, or 20 per cent. If 2-quart jars are to be used, double the amount of salt and add to the length of time for cooking one-fifth, or 20 per cent. For instance, if a 1-quart jar of food requires 90 minutes, a pint jar of the same food would require 72 minutes and a 2-quart jar, 108 minutes.

GROUP 1--GREENS

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.

GROUP 2--POD AND RELATED VEGETABLES

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 sauted 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 in _Vegetables_, 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.

GROUP 3--ROOT AND TUBER VEGETABLES

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.

GROUP 4--SPECIAL VEGETABLES

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.

DIRECTIONS FOR CANNING FRUITS

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 this _density_ of 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 a _heavy sirup_; one in which the proportion of water to sugar is so large as to make the sirup thin is called a _light 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 a _medium sirup_.

TABLE I

SIRUPS FOR CANNING FRUITS

Proportions Degrees
------------ With
Sirup Sugar Water Hydro-
No. Cups Cups meter Uses
---------------------------------------------------------------
1 2 4 28 Open-kettle canning, or pie
fruit canned by any method.

2 2 3 30 Open-kettle canning, or pie
fruit canned by any method.

3 2 2 40 Open-kettle canning, or sweet
fruits canned by cold-pack
methods.

4 2 1-1/2 48 Sweet fruits canned by
cold-pack methods.

5 2 1 54 Sour fruits canned by
cold-pack methods.

6 2 1/2 68 Very rich fruits canned by
cold-pack methods; preserves
canned by open-kettle method.
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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, a _sirup gauge_, or _hydrometer_, 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. The _sweet soft fruits_ include blackberries, blueberries or huckleberries, sweet cherries, elderberries, ripe gooseberries, mulberries, and black and red raspberries; the _sour soft fruits_, apricots, currants, grapes, peaches, and strawberries; and the _very 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.

GROUP 1--SOFT FRUITS

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 CURRANTS require 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 canning APRICOTS and PEACHES, 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 the _freestone_ variety, as such peaches may be split easily. _Clingstone peaches_ should 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, and GREEN 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. PLUMS for 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. RHUBARB for 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.

GROUP 2--HARD FRUITS