FOOD PRODUCTS 



2249 



FOOD PRODUCTS 



until full. Place rubber and cap In place. Seal 

 partially, not tight. (Cap and tip tin cans.) 

 Sterilize the length of time given below for the 

 particular type of outfit used : 



MINUTES 



Water bath 16 



Water seal, 214 12 



Steam pressure 5 pounds 10 



Steam pressure 15 pounds 5 



Remove the jars. Tighten the covers. Invert 

 the jars to cool and test the joint. Wrap the 

 jars with paper to prevent bleaching. 



Hard Fruits. Apples, pears, quinces, peaches, 

 pineapple, figs. 



Recipe for canning hard fruits. Grade, blanch 

 one and one-half minutes, and plunge quickly in 

 cold water. Core, pit, or remove skins, if neces- 

 sary. Pack whole, quartered, or sliced, as de- 

 sired. Add boiling-hot sirup of from eighteen to 

 twenty-eight per cent density (medium thin). 

 Place rubbers and tops in position. Partially 

 tighten. (Cap and tip tin cans.) Sterilize the 

 length of time given below for the particular type 

 of outfit used: 



MINUTES 



Water bath 20 



Water seal, 214 12 



Steam pressure 5 pounds 8 



Steam pressure 15 pounds 6 



Remove the jars. Tighten the covers. Invert 

 the jars to cool and test the joint. Wrap the 

 jars with paper to prevent bleaching. 



Vegetables 



Vegetable greens, both wild and cultivated. 



Recipe for canning vegetable greens. Prepare 

 and can the day picked. Sort and clean. Blanch 

 in a vessel with a little water under false bottom 

 or in a regular steamer, fifteen to twenty min- 

 utes. Remove. Plunge quickly into cold water. 

 Cut in convenient lengths. Pack tight in jar or 

 container and season to taste ; add a little chipped 

 beef, olive oil, etc. Add hot water to fill crev- 

 ices, and a level teaspoonful of salt to each quart. 

 If using glass jars, place rubber and top in posi- 

 tion, partially seal ; if using tin cans, cap and tip 

 completely. Sterilize the length of time given 

 below for the particular type of outfit used: 



MINUTES 



Water bath 120 



Water seal, 214 90 



Steam pressure 5 pounds 80 



Steam pressure 15 pounds 45 



Remove from canner. Tighten covers. Invert 

 to cool and test joints. Wrap in paper to pre- 

 vent bleaching and store. 



Root and Tuber Vegetables. Carrots, parsnips, 

 beets, turnips, sweet potatoes. 



Recipe for canning root and tuber vegetables. 

 Grade for size, color and degree of ripeness. 

 Wash thoroughly. Use vegetable brush. Scald 

 in boiling hot water sufficiently to loosen skin. 

 Plunge quickly in cold water. Scrape or pare to 

 remove skin. Pack whole or cut in sections or 

 cubes, as required by the home or market stand- 

 ard. Add boiling hot water and one level tea- 

 spoonful of salt to the quart. Place rubbers and 

 tops in position. Partially seal, but not tight. 

 (Cap and tip tin cans.) Sterilize the length of 



time given below for the particular type of outfit 

 used: 



MINUTES 



Water bath 90 



Water seal, 214 75 



Steam pressure 5 pounds 60 



Steam pressure 15 pounds 40 



Remove the jars. Tighten the covers. Invert 

 the jars to cool and test the joint. Wrap the jars 

 with paper td prevent bleaching. 



Special Vegetables. Tomatoes and corn. 

 Recipe for canning tomatoes. Grade for size, 

 ripeness and color. Scald in hot water enough to 

 loosen skins. Plunge quickly in cold water. Re- 

 move. Core and skin. Pack whole. Fill con- 

 tainer with whole tomatoes only. Add one level 

 teaspoonful of salt to each quart. Place rubber 

 ^id cap in position. Partially seal, but not tight. 

 (Cap and tip tin cans.) Sterilize the length of 

 time given below for the particular type of outfit 

 used: 



MINUTES 



Water bath 22 



Water seal, 214 18 



Steam pressure 5 pounds 15 



Steam pressure 20 pounds 10 



Remove jars. Tighten covers. Invert to cool 

 and test joints. Wrap jars in paper and store. 



Recipe for canning sweet corn on the cob. Can 

 corn the same day picked. Remove husks, silks 

 and grade for size. Blanch on the cob in boiling 

 water five to fifteen minutes. Plunge quickly 

 in cold water. Pack ears, alternating butts and 

 tips, in half-gallon glass jars or gallon tin cans. 

 Pour over boiling hot water and add two level 

 teaspoonfuls of salt to each gallon. Place rubbers 

 and tops In position. Seal partially but not tight. 

 (Cap and tip tin cans.) Sterilize the length of 

 time given below for the particular type of outfit 

 used: 



MINUTES 



Water bath 180 



Water seal, 214 90 



Steam pressure 5 pounds 60 



Steam pressure 20 pounds 35 



Remove jars. Tighten covers. Invert to cool 

 and test joints. Wrap glass jars with paper and 

 store. 



NOTE. When sweet corn is taken from jar or 

 tin can for table use, remove ears as soon as jar 

 or can is opened. Heat corn, slightly buttered, in 

 steamer. Do not allow ears to stand in water or 

 to be boiled in water the second time. 



Recipe for canning sweet corn cut from cob. 

 Can the same day as picked. Remove husks and 

 silks. Blanch on the cob in boiling hot water five 

 to fifteen minutes. Plunge quickly in cold water. 

 Cut the corn from the cob with a thin, sharp- 

 bladed knife. Pack corn in jar tightly until full. 

 Add one level teaspoonful of salt to each quart 

 and sufficient hot water to fill. Place rubbers and 

 tops in position. Partially seal, but not tight. 

 (Cap and tip tin cans.) Sterilize the length of 

 time given below for the type of outfit used : 



MINUTES 



Water bath 180 



Water seal, 214 90 



Steam pressure 5 pounds 60 



Steam pressure 20 pounds 35 



