Boston Cooking-School cook book

Variation in Time. ‘The time will vary somewhat, according to the condition of the fruit or vegetable. STERILIZE OR PROCESS PRE-COOK OR PRODUCT Bice Boiling- 10 Pounds’ Pressure Water Bath Pints Quarts Asparagus 3 mintues 2 hours 35 minutes | 40 minutes Beans, snap 5 minutes 2 hours 35 minutes | 40 minutes * Beans, Lima . 5 minutes 3 hours 55 minutes | — Beets 15 minutes 114% hours | 35 minutes | 40 minutes Carrots 10 minutes 11% hours | 35 minutes | 40 minutes * Corn 5 minutes 3 hours 90 minutes | — Greens. Steam until wilted | 3 hours 60 minutes Parsnips 5 minutes 114 hours | 35 minutes | 40 minutes “Peas 5 minutes 3 hours 45 minutes —— * Pumpkin . 5 minutes 2 hours 60 minutes | 75 minutes * Squash Cook until tender | 3 hours 60 minutes | 75 minutes * Succotash . 5 minutes -| 3 hours 75 minutes t * Sweet peppers 5 minutes 4-5 hours | 90 minutes — * Swiss chard Steam until wilted | 3 hours 60 minutes —_—— Tomatoes . 2 minutes 35 minutes — — * Can under pressure. Use only pint containers. + 15 pounds’ pressure. STERILIZE OR PROCESS PRODUCT SCALD IN BOILING-WATER Batu Apples, sliced or whole . — 20 minutes Apricots . — 20 minutes 16 minutes Berries 16 minutes Cherries . —— 16 minutes Crab apples 1 to 2 minutes 20 minutes Currants — 16 minutes Grapes (grape juice) 16 minutes Peaches . — 1 to 2 minutes 16 minutes Pears . 20 minutes Pineapples . . 5 minutes 30 minutes Plums (prick skins) 1 to 2 minutes 16 minutes Quinces . 2 minutes 30 minutes Rhubarb — 15 minutes Tomato juice (hot pack) — 5 minutes CANNING LID heat, allow pressure gauge to drop to zero, and stay there 2 minutes before slowly opening pet cock. Remove cover from canner and quickly complete seal while the jars are still in the canner. This method is the only safe way to can non-acid vegetables, beans, corn, peas, etc., meats and fish. All bacteria are destroyed at a temperature of from 240° to 250° F. or 10 to 15 pounds’ pressure. To Remove Jars. A wire holder with handle for each jar is convenient to use. If not available, lift jars from boiling water with a long-handled skimmer, or spring fork. Tighten the cover immediately. Place jars upside down on a cloth, allowing space between jars. Keep protected from drafts. A draft in the kitchen causes more breaks than anything else: Ifa can shows signs of fermentation after two or three days, loosen cover and sterilize again. OPEN-KETTLE METHOD CANNED FRUITS Small fruits and berries or Sugar, 44 weight of fruit Porter apples, quartered, cored, and pared or Water, 21% cups to each Peaches, whole or cut in pieces or pound of sugar Bartlett pears or quinces, quartered, cored, and pared Boil sugar and water 10 minutes to make a thin sirup. Cook fruit, small quantity at a time, in sirup. Cook hard fruits, like pineapple and quince, in boiling water until nearly soft, then put in sirup to finish cooking. Fill hot sterilized jars (p. 767) with fruit and add enough sirup to overflow jars. If there is not sufficient sirup, add boiling water, as jars must be filled to overflow. Introduce a spoon between _ fruit and jar, that air bubbles may rise to top and break. Quickly put on rubbers and half-seal covers. Process jars in boiling hot water bath 5 minutes. Remove, complete seal, cool, label and store. Place jars on cloth wrung out of hot water while filling. CANNED HUCKLEBERRIES Pick over and wash berries. Put in preserving kettle with small quantity of water to prevent berries from burning. Sprinkle with salt. Cook until soft, stirring occasionally. Put in sterilized jars. Partially seal, process in boiling-water bath 5 minutes. Complete seal. No sugar is needed. CANNED TOMATOES Wipe tomatoes, cover with boiling water, let stand 2 minutes, and peel. Cut in pieces, cook until thoroughly scalded. Skim often during cooking. Fill jars (p. 767).