The Preservation of Food in the Home. — Part I 



1269 



large flat-bottomed kettle will do, although its capacity is limited. The 

 steam cooker is valuable in place of the boiler or as an adjunct to it, when 

 much food is being canned at 

 one time. 



The tireless cooker also is a 

 useful utensil for preserving 

 foods, and directions will be 

 given for its use. 



Canning materials. — Only 

 good, sound materials should 

 be used in canning. Coarse- 

 grained sugar should be chosen 

 for canning fruits and for jelly- 

 making, as it melts without 

 so much frothing as is pro- 

 duced by fine-grained sugar. 



Fig. 84. — Sterilizer showing false bottom as a rack 



Preparation of fruits and vegetables for canning. — The following procedure 

 sho-old be followed in the preparation of foods for canning: 



1. Select well-grown, firm, and not overripe fruit. 



2. Choose vegetables that are young and have made a quick growth. 



3. Avoid very dirty fruit or vegetables. 



4. If possible, can vegetables and fruit on the day they are picked. 



5. Prepare fruits and vegetables as for cooking, in the following manner: 



a. Clean thoroughly. 



b. Pare, peel, or scrape, as the kind of fruit or vegetable requires. 



c. Remove all bruised or decayed parts. 



d. Wash and halve, quarter, or shce, as desired, before putting 



into cans or cooking utensil. 



e. If the fruit or vegetable is of a kind that discolors after being 



pared, cover with cold water until ready for use. 



Methods of canning. — 



Method I. To be used when sterilization by intermittent heat is 

 necessary, a natural flavor is the object, and a rich, highly sweet- 

 ened product is not desired: 



I. Pack the prepared fruit or vegetable firmly in the can to within 

 one half inch of top. Care should be taken not to bruise, 

 injure, nor crush soft fruits. 



