Boston Cooking-School cook book

1 teaspoon turmeric Slice cucumbers and onions. Add 4% cup salt, cover with water, and let stand 2 hours. Drain, add other ingredients, and bring to boil. Fill jars and seal. 766 THE BOSTON COOKING-SCHOOL COOK BOOK MUSTARD PICKLES 4 quarts cucumbers 4 green peppers, wiped and 3 large cucumbers, cut in pieces sliced 1 quart green tomatoes, wiped and 1 bunch celery, chopped cut in pieces 1 cauliflower, separated 4 small onions, peeled and sliced into flowerets 1 gallon boiling water 2 cups salt Add water and salt to vegetables. Cover and let stand over- night. Bring to boiling point and simmer until vegetables are tender. Drain, add to sauce, and boil 15 minutes. For Dressing. 1 cup flour Cold vinegar 1 cup sugar 2 quarts vinegar, brought to 6 tablespoons mustard boiling point 1 tablespoon turmeric 2 tablespoons celery seed Mix dry ingredients to a paste with cold vinegar, add hot vinegar and celery seed, and boil 5 minutes. QUICK MUSTARD PICKLE 1 quart cabbage, shredded fine 24 cup chopped onion 2 pimientos, chopped fine 2 cups vinegar 1 large green pepper, chopped fine 3 cups water Vg cup salt Let stand while making dressing. Bring to boiling point and drain. Add to dressing, simmer 5 minutes. Serve cold. Dressing. 4% cup sugar ¥ teaspoon celery salt 6 tablespoons flour 11% teaspoons salt 1% tablespoons mustard 1 cup cold water 1% teaspoon turmeric 1 cup hot vinegar Mix dry ingredients. Add slowly water and vinegar. Stir and cook over hot water until thick. Cover and cook 10 minutes. Add drained cabbage mixture and cook 5 minutes longer. CHAPTER 54 CANNING Preliminary Steps. Select only clean, sound fruits that are fully ripe, and vegetables that are young and tender. A first- class canned product can be obtained only if a first-class raw product is used. Can as soon as possibie after gathering, preferably within 2 hours. Grade for size and degree of ripeness to insure uniform product. Wash material thoroughly. Remove stems (pear stems may be left on). Remove skins. Can only a small amount at a time. Test jars for nicks and leaks. Have all necessary equipment at hand, thoroughly washed with soapsuds and scalded. Use clean cheesecloth to wipe jars; never use dishcloth. Always use new rubbers. Test rubbers. Pull out twice original length. A good rubber springs back into shape. Fold ring double, press firmly between fingers. A good rubber does not crack. To Sterilize and Fill Jars. Wash jars and fill with cold water. Set in a kettle on a trivet, and surround with cold water. Heat gradually to boiling point, remove from water, empty, and fill while hot. .Or put in Pressure Canner and process under 15 pounds pressure for 15 minutes. Dip rubber rings in hot water, but do not allow them to stand. Place wet, new rubber flat on jar just before it is filled. JAR-COOKED METHOD Prepare material to be canned, blanch or pre-cook if. necessary, pack in hot jars, partially seal, and sterilize for a given length of time in a boiling-water bath, pressure canner, or oven with a 768 THE BOSTON COOKING-SCHOOL COOK BOOK temperature regulator. Complete sealing, label, and store in a cool, dry, well-ventilated place. To Pre-Cook or Blanch. Fruits and tomatoes may be pre- cooked or not, as desired. Non-acid vegetables must be pre-cooked to remove air, to shrink them, to facilitate packing, and to make possible packing in the container at boiling temperature. Blanching removes any foreign matter that escaped the washing, and any strong flavor that might be undesirable in the cooked product, and makes it possible to sterilize vegetables in one period of cooking.