Cornell Study Clubs Ii8i 



c Doubtful 



(i) Saltpeter 

 (2) Smoke 

 Full discussion of reasons for each of the methods named, their effective- 

 ness, and conditions indicating their use. 



Laws governing the use of preservatives and government reports concern- 

 ing the preservatives 

 Canned food 



1 Underlying principle of canning foods 



2 Methods of canning foods 



a By use of hot water bath 

 (i) On the stove 



Single process 

 Intermittent process 



(2) In the oven 



(3) In the fireless cooker, or a modification of it 

 b Stewing 



c Baking 



d The autoclave 



3 Reasons for intermittent process in canning vegetables 



4 Types of cans best for household use 



5 Amounts of sugar or salt, water, etc., to use and best method to 



follow in canning typical foods such as peaches, pears, plums, 

 strawberries, tomatoes, beets, carrots, corn, beans, cherries, 

 meat, asparagus 



6 Are recipes necessary in canning fruit if the principle of canning is 



understood ? 



7 Causes for spoiling or deterioration of canned foods 



8 Discussion of the cost of home-canned food as compared with the 



cost of the commercial product 



9 Discussion: May fruits and vegetables be canned profitably on a 



commercial scale in the home or on the farm? 



a What is the cost of an outfit? 



b Where is a market for home-canned goods? 



c Should such canning be done in glass? 

 10 The effect of foods on the tin cans containing them, and the efiect 

 of tin salts on health 



Preserving foods 



I Food preserved in sugar 



a Methods of making preserves, marmalades, and jams 

 b Reasons for their keeping 



