To blanch, put a quantity sufficient to fill one jar in a wire basket,
plunge into a large kettle of boiling water, and leave the length of
time required in the time-table (p. 770) for blanching. Use a
square yard of cheesecloth with opposite corners tied, if wire basket
is not at hand. Minutes are counted from the time the water
begins to boil after the product is put into it. Be sure that the
water reaches all parts of the product.
If the blanching kettle is filled with fruit, the water becomes
chilled and takes so long to come again to the boiling point that
the fruit becomes soft before it is heated through, while the juices
of the vegetables are drawn out in the water. Therefore, blanch
only a small amount of fruit and vegetables at a time.
To Steam. Cook product over hot water as required in time-
table (p. 770).
To Scald. Plunge into boiling water. Begin counting time
without waiting for water to return to boiling point.
To Pack in Jars. Any jar or can that is clean and can be made
air-tight may be used. Large-mouthed, clear glass jars are to be
preferred for home use, as they are easy to fill and can be used again
and again. First warm the jars by rinsing them in hot water and
let stand in hot water until used. Pack product firmly and closely,
leaving no open spaces, but being careful that product is not
jammed or crushed. Arrange products so that they will look well
through the glass. Pack jars and put in sterilizer.
To Add Liquid. Fill jars to within 14 inch of top with boiling
liquid, pouring it slowly to avoid breaking.
Vegetables (Except Tomatoes). Use boiling water with 1 tea-
spoon salt to each quart jar. Cut spinach or other greens diago-
CANNING 769
nally with a knife after they are in the jar, so that water can reach
center of greens in jar.
Tomatoes. Use tomato juice.
Fruits.
Unsweetened. Use water or fruit juice and no sugar.
Slightly Sweetened. Use thin sirup (1 cup sugar to 3 cups water
or fruit juice) cooked until sugar dissolves.
Very Sweet (for Rich Preserves). Use heavy sirup (1 cup sugar
to 1 cup water or fruit juice).
To Partially Tighten Covers. Carefully wipe off rubbers.
Put on the covers. Leave the lower lever of jar up or do not
quite complete turning screws of screw-top jars. Ifthe cover is put
on perfectly tight there will be no room for expansion, and breakage
is liable to occur.
To Sterilize (Process) in Boiling-Water Bath. To sterilize,
slowly lower the product in its can, top up, in a kettle or boiler of
borling water; then add water to cover the jars one inch over the
top. Bring the water to the boiling point and keep boiling the
length of time given on the time-table for sterilizing the product
being canned. A rack in the bottom of the kettle is necessary to
keep the cans from resting directly on the bottom, or individual
wire holders can be used. Keep the water boiling constantly during
the sterilizing process.
This method can be used for fruits and acid vegetables such as
tomatoes but is not reliable for non-acid vegetables or meats and
fish. :
To Sterilize (Process) by Oven. Set temperature at 275° F.
Arrange jars on oven shelf, spaced to allow free circulation of air
around them. Process 50 per cent longer than time suggested in
time-table for boiling-water bath (p. 770).
This method is not recommended as particularly reliable.
To Sterilize (Process) by Steam Pressure. Lower jars into
a hot pressure canner which contains just enough hot water to
cover the rack. Jars should not touch. Clamp cover in place.
Allow pet cock to stay open from 7 to 10 minutes until all air is
forced out of the canner. Close pet cock. Do not count processing
time until required pressure is reached. See Table (p. 770). At
the end of processing time, remove canner from stove or turn off
770 THE BOSTON COOKING-SCHOOL COOK BOOK
CANNING TIME-TABLES
Page 317
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To blanch, put a quantity sufficient to fill one jar in a wire basket, plunge into a large kettle of boiling water, and leave the length of time required in the time-table (p. 770) for blanching. Use a square yard of cheesecloth with opposite corners tied, if wire basket is not at hand. Minutes are counted from the time the water begins to boil after the product is put into it. Be sure that the water reaches all parts of the product.
If the blanching kettle is filled with fruit, the water becomes chilled and takes so long to come again to the boiling point that the fruit becomes soft before it is heated through, while the juices of the vegetables are drawn out in the water. Therefore, blanch only a small amount of fruit and vegetables at a time.
To Steam. Cook product over hot water as required in timetable (p. 770).
To Scald. Plunge into boiling water. Begin counting time without waiting for water to return to boiling point.
To Pack in Jars. Any jar or can that is clean and can be made air-tight may be used. Large-mouthed, clear glass jars are to be preferred for home use, as they are easy to fill and can be used again and again. First warm the jars by rinsing them in hot water and let stand in hot water until used. Pack product firmly and closely, leaving no open spaces, but being careful that product is not jammed or crushed. Arrange products so that they will look well through the glass. Pack jars and put in sterilizer.
To Add Liquid. Fill jars to within 14 inch of top with boiling liquid, pouring it slowly to avoid breaking.
Vegetables (Except Tomatoes). Use boiling water with 1 teaspoon salt to each quart jar. Cut spinach or other greens diago-
CANNING 769
nally with a knife after they are in the jar, so that water can reach center of greens in jar.
Tomatoes. Use tomato juice.
Fruits.
Unsweetened. Use water or fruit juice and no sugar.
Slightly Sweetened. Use thin sirup (1 cup sugar to 3 cups water or fruit juice) cooked until sugar dissolves.
Very Sweet (for Rich Preserves). Use heavy sirup (1 cup sugar to 1 cup water or fruit juice).
To Partially Tighten Covers. Carefully wipe off rubbers. Put on the covers. Leave the lower lever of jar up or do not quite complete turning screws of screw-top jars. Ifthe cover is put on perfectly tight there will be no room for expansion, and breakage is liable to occur.
To Sterilize (Process) in Boiling-Water Bath. To sterilize, slowly lower the product in its can, top up, in a kettle or boiler of boiling water; then add water to cover the jars one inch over the top. Bring the water to the boiling point and keep boiling the length of time given on the time-table for sterilizing the product being canned. A rack in the bottom of the kettle is necessary to keep the cans from resting directly on the bottom, or individual wire holders can be used. Keep the water boiling constantly during the sterilizing process.
This method can be used for fruits and acid vegetables such as tomatoes but is not reliable for non-acid vegetables or meats and fish. : To Sterilize (Process) by Oven. Set temperature at 275° F. Arrange jars on oven shelf, spaced to allow free circulation of air around them. Process 50 per cent longer than time suggested in time-table for boiling-water bath (p. 770).
This method is not recommended as particularly reliable.
To Sterilize (Process) by Steam Pressure. Lower jars into a hot pressure canner which contains just enough hot water to cover the rack. Jars should not touch. Clamp cover in place. Allow pet cock to stay open from 7 to 10 minutes until all air is forced out of the canner. Close pet cock. Do not count processing time until required pressure is reached. See Table (p. 770). At the end of processing time, remove canner from stove or turn off
CANNING TIME-TABLES