The food is packed in hot, sterile jars immediately after the
cold dip, and as soon as one jar is packed, it is placed in the
sterilizing utensil so that undesirable organisms will not have a
chance to develop while the other cans are being packed. The
food should not be pressed down very much in the jars. Place
the rubber on the jar and then add a hot brine to the vegetables
and a hot syrup to the fruit. The brine is made by filling the jar
68 THE FARM COOK AND EULE BOOK
to within % inch of the top with boiling water and adding 1 level
teaspoonfnl of salt to every quart jar. The syrup is made by
boiling 12 cupfuls of sugar with 8 cupfuls of water until a thin
syrup is formed. For very sweet fruits, the syrup may be made
by boiling 8 cupfuls of sugar with 12 cupfuls of water. The
syrup is cooled slightly before being poured over the fruits
packed in the jars.
Adjusting the Covers
The cover is put on tight enough that the steam does not
escape. Screw tops are screwed tight and then are loosened with
one turn back. Bail cap jars are made ready by placing the
glass cap in position and pulling the top wire bail in place. In
using other jar lids follow the directions which are given with
them.
Processing
The time of processing is given in the table. Count the time
from the minute the water around the cans boils or when the
pressure is right.
Sealing
As soon as the jars are removed from the boiling water or
steam, seal tightly and invert the jar to make certain that it does
not leak. In case it leaks, remove the lid and rubber and put on
another rubber which has been dipped in boiling water. Adjust
the lid. If the lid is defective instead of the rubber, sterilize
another by boiling it in water and then adjusting it. Food will
keep if the can is not filled with the liquid when cool, but if one
wishes, the space may be filled with boiling water. This loss of
liquid in the processing may be due to the unevenness of the rack
in the bottom of the boiler if a homemade canner is used. Or
this rack may not have held the cans high enough from the
bottom of the boiler. Some of the liquid may have spilled out
due to placing the jars unevenly on the rack. Food which is not
thoroughly blanched frequently is the cause of a partly filled jar,
or if a pressure cooker is used, the loss of liquid may be caused by
too much pressure, or improper handling of the pressure.
CAXXIXG 69
Directions for Preparing Vegetables and Fruits
Tomatoes — Scald until skins are loosened, cold dip, remove
skins, stems and cores.
Green Peppers — Bake in the oven until the skins separate from
the meat. Remove the skins.
Pumpkin — Pare and cut in convenient pieces.
Squash — Pare and cut in convenient sections.
Sauerkraut — Fill sterile jars and add boiling water to cover.
Sweet Corn — Remove husk and silk and cut from the cob after
blanching and cold dipping. Corn swells in canning, so do
not pack the jars entirely full.
Hominy — Place in hot, sterilized jars and add boiling water to
cover.
Field Corn — Prepare as sweet corn, only the kernels may be put
through a food chopper if one wishes.
String Beans — \\^ash and string. These may be left whole or cut
in pieces.
Cabbage — Shred.
Peas — Wash and shell.
Lima Beans — Wash and shell.
Cauliflower — Wash, break into clusters, soak in salt water 2
Page 33
Presented as published in 1923. 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
The food is packed in hot, sterile jars immediately after the cold dip, and as soon as one jar is packed, it is placed in the sterilizing utensil so that undesirable organisms will not have a chance to develop while the other cans are being packed. The food should not be pressed down very much in the jars. Place the rubber on the jar and then add a hot brine to the vegetables and a hot syrup to the fruit. The brine is made by filling the jar
to within % inch of the top with boiling water and adding 1 level teaspoonful of salt to every quart jar. The syrup is made by boiling 12 cupfuls of sugar with 8 cupfuls of water until a thin syrup is formed. For very sweet fruits, the syrup may be made by boiling 8 cupfuls of sugar with 12 cupfuls of water. The syrup is cooled slightly before being poured over the fruits packed in the jars.
Adjusting the Covers
The cover is put on tight enough that the steam does not escape. Screw tops are screwed tight and then are loosened with one turn back. Bail cap jars are made ready by placing the glass cap in position and pulling the top wire bail in place. In using other jar lids follow the directions which are given with them.
Processing
The time of processing is given in the table. Count the time from the minute the water around the cans boils or when the pressure is right.
Sealing
As soon as the jars are removed from the boiling water or steam, seal tightly and invert the jar to make certain that it does not leak. In case it leaks, remove the lid and rubber and put on another rubber which has been dipped in boiling water. Adjust the lid. If the lid is defective instead of the rubber, sterilize another by boiling it in water and then adjusting it. Food will keep if the can is not filled with the liquid when cool, but if one wishes, the space may be filled with boiling water. This loss of liquid in the processing may be due to the unevenness of the rack in the bottom of the boiler if a homemade canner is used. Or this rack may not have held the cans high enough from the bottom of the boiler. Some of the liquid may have spilled out due to placing the jars unevenly on the rack. Food which is not thoroughly blanched frequently is the cause of a partly filled jar, or if a pressure cooker is used, the loss of liquid may be caused by too much pressure, or improper handling of the pressure.
CANNING 69
Directions for Preparing Vegetables and Fruits
Tomatoes — Scald until skins are loosened, cold dip, remove
skins, stems and cores. Green Peppers — Bake in the oven until the skins separate from
the meat. Remove the skins. Pumpkin — Pare and cut in convenient pieces. Squash — Pare and cut in convenient sections. Sauerkraut — Fill sterile jars and add boiling water to cover. Sweet Corn — Remove husk and silk and cut from the cob after
blanching and cold dipping. Corn swells in canning, so do
not pack the jars entirely full. Hominy — Place in hot, sterilized jars and add boiling water to
cover. Field Corn — Prepare as sweet corn, only the kernels may be put
through a food chopper if one wishes. String Beans — Wash and string. These may be left whole or cut
in pieces. Cabbage — Shred. Peas — Wash and shell. Lima Beans — Wash and shell. Cauliflower — Wash, break into clusters, soak in salt water 2