FOOD PRODUCTS 



FOOD PRODUCTS 



Remove jars. Tighten covers. Invert to cool 

 and test joints. Wrap with paper and store. 



Other Vegetables. Lima beans, string beans, 

 peas, okra. 



Recipe for canning. Can same day vegetables 

 are picked. Cull, string, grade. Blanch in boil- 

 ing hot water for two to five minutes. Remove 

 iind plunge quickly in cold water. Pack in con- 

 tainer until full. Add boiling hot water to flll 

 crevices. Add one level teaspoonful of salt to 

 each 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 120 



Water seal, 214 90 



Steam pressure 5 pounds. 60 



Steam pressure 20 pounds 40 



Remove jars. Tighten covers and invert to 

 cool. Wrap jars In paper and store. 



Canning pumpkin and squash. Cut up into con- 

 venient sections. Core and remove skins. Cook 

 for thirty minutes to reduce to pulp. Pack in 

 glass jars or tin cans. Add one cup of sugar and 

 one teaspoonful of salt to each quart of pulp. 

 Place rubber and top in position. Partially seal, 

 but not tight. Sterilize the length of time given 

 below for the particular type of outfit used : 



MINUTES 



Water bath 60 



Water seal, 214 50 



Steam pressure 5 pounds 40 



Steam pressure 20 pounds 30 



Remove jars. Tighten covers. Invert to cool 

 and test joints. Wrap in paper and store. 



Preserve* 



Strawberry. Make a sirup of one quart of 

 water and eleven pounds of sugar and cook it in 

 an open kettle until a candy thermometer regis- 

 ters 265* when placed in the sirup. Add eight 

 pounds of berries to the sirup. Cook very slowly, 

 just at the boiling point. Stop the cooking when 

 the thermometer registers 219 and pour Into 

 shallow pans to cool. Hasten the cooling by 

 pouring sirup over the berries. Skim while cool- 

 ing. Fill into jars when cold and allow them to 

 stand unsealed for four days. Put the rubber and 

 cap in position, not tight. (Cap and tip if using 

 enameled tin cans.) Sterilize the length of time 

 given below for the particular type of outfit used : 



MINUTES 



Water bath 20 



Water seal, 214 15 



Steam pressure (see note under 



cherry preserves) 15 



Remove the jars. Tighten the covers. Invert 

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

 In paper to prevent bleaching. 



Cherry. Place one gallon of water In a kettle 

 and add ten pounds of pitted cherries. Boil 

 slowly for eighteen minutes. Add twelve pounds 

 of granulated sugar and cook until the product 

 is boiling at a temperature of 219. Cool quickly 

 in shallow pans. Pack into glass jars. Put the 

 rubber and, cap In position, not tight. (Cap 

 and tip If using enameled tin cans.) Sterilize 

 the length of time given below for the particular 

 type of outfit used: 



MINUTES 



Water bath J 20 



Water seal, 214 15 



Steam pressure (see note) 15 



NOTE. When using pressure-cooker outfits on 

 preserves, keep valve open during sterilization. 



Sun l'n-s.-r\ <* 



Strawberry. Select ripe, firm berries. Pick 

 and preserve them the same day. Hull and rinse 

 thoroughly. Place them in a shallow platter In 

 a single layer ; sprinkle sugar over them ; pour 

 over them 40 sirup (same as strawberry pre- 

 serves, above, boiled thicker). Cover them with 

 a glass dish or a plain window glass. Allow 

 them to stand In the hot sun eight or twelve 

 hours. Pack them In glass jars or cups ; tie 

 paper over the tops or cover with paraffin or 

 sealing wax. Keep In cool, dry place. 



Soups 



Soup Stock. Secure twenty-five pounds of beef 

 hocks, joints and bones containing marrow. 

 Strip off the fat and meat and crack bones with 

 a hatchet or cleaver. Put the broken bones In a 

 thin cloth sack and place them in a large kettle 

 containing five gallons of cold water. Simmer 

 (do not boil) for six or seven hours. Do not 

 salt while simmering. Skim off all fat. This 

 should make about five gallons of stock. Pack 

 hot in glass jars, bottles, or enameled or lacquered 

 tin cans. Partially seal glass jars. (Cap and tip 

 tin cans.) Sterilize the length of time given be- 

 low for the particular type of outfit used : 



MINUTES 



Water path 40 



Water seal, 214 30 



Steam pressure 5 pounds 30 



Steam pressure 15 pounds 25 



Check list of supplies to be provided before 

 beginning work. 



25 pounds of beef bones 



5 gallons water 



Vegetable Soup. Soak one-fourth pound lima 

 beans and one pound rice for twelve hours. Cook 

 one-half pound pearl barley for two hours. 

 Blanch one pound carrots, one pound onions, one 

 medium sized potato and one red pepper for three 

 minutes and cold dip. Prepare the vegetables 

 and cut into small cubes. Mix thoroughly lima 

 beans, rice, barley, carrots, onions, potatoes, red 

 pepper. Fill glass jars or the enameled tin cans. 

 Chicken-Soup Stock. Place thirty pounds 

 chicken In ten gallons of cold water and simmer 

 for five hours. Remove meat and bones, then 

 strain. Add sufficient water to make ten gal- 

 lons of stock. Fill glass jars or tin cans with 

 the hot stock. Partially seal glass jars. (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 45 



This stock is used to make soup where the 

 term "chicken-soup stock" Is employed. 

 Check list: 30 pounds chicken 

 10 gallons water 



