FOOD PRODUCTS 



2251 



FOOD PRODUCTS 



Vegetables (Mixed) Without Stock. Many 

 people would like vegetable soup during the win- 

 ter season, but find it impracticable to secure the 

 soup stock during the summer season when the 

 vegetables are so abundant that they are rotting 

 in the garden. It is suggested that the vegetable 

 portion of the soup be canned during the summer 

 and made available when the soup stock is pre- 

 pared during the winter. It makes the prepara- 

 tion of the soup a simple matter whenever the 

 stock is available. 



Soak six pounds of lima beans and four pounds 

 of dry peas over night. Boil each one-half hour. 

 Blanch sixteen pounds of carrots, six pounds of 

 cabbage, three pounds of celery, six pounds of 

 turnips, four pounds of okra, one pound of onions 

 and four pounds of parsley for three minutes and 

 dip in cold water quickly. Prepare the vegetables 

 and chop them into small cubes. Chop the onions 

 and celery extra fine. Mix all of the vegetables, 

 and season to taste. Pack in glass jars or tin 

 cans. Fill with boiling water. 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" 60 



Steam pressure 5 pounds 60 



Steam pressure 15 pounds 45 



Check list: 



16 pounds carrots 



(small) 



6 pounds cabbage 

 3 pounds celery 



(stems and leaves) 

 6 pounds turnips 

 6 pounds lima beans 



4 pounds okra 

 1 pound onions 

 4 pounds parsley 

 4 pounds dry peas 



Salt and pepper to 



taste 



Meat 



Poultry and Game 



Recipe No. 1. Kill fowl and draw at once ; 

 wash carefully and cool, cut into convenient sec- 

 tions. Place in wire basket or cheesecloth and 

 boil until meat can be removed from bones ; 

 remove from boiling liquid and remove meat 

 from bones ; pack closely into glass jars ; fill 

 jars with pot liquid, after it has been concen- 

 trated one-half ; add level teaspoonful of salt 

 per quart of meat, for seasoning ; put rubber 

 and cap in position, not tight ; sterilize the length 

 of time given below for the particular type of 

 outfit you are using: 



HOURS 



Water bath 3 % 



Water seal, 214 3 



Steam pressure 5 pounds 2 % 



Steam pressure 15 pounds 1 



Remove jars ; tighten covers ; invert to cool and 

 test the joint ; wrap jars with paper to prevent 

 bleaching. 



Recipe No. 2. Kill fowl and draw at once ; 

 wash carefully and cool ; cut into convenient sec- 

 tions and pack at once into glass jars ; fill with 

 boiling water ; add level tea.spoonful of salt per 

 quart ; put rubber and cap in position, not tight, 

 and sterilize the length of time given below for 

 the one particular type of outfit you are using : 



HOURS 



Water bath '. 4 



Water seal, 214" 3% 



Steam pressure 5 pounds 3 



Steam pressure 15 pounds 1 



Remove jars ; tighten covers ; invert to cool 

 and test the joint ; wrap jars with paper to pre- 

 vent bleaching. 



Fresh Beef. As soon as beef has been killed, 

 cool quickly and keep cool for about twenty-four 

 hours. Cut the beef into convenient pieces for 

 handling, about three-fourths pound in weight, 

 and roast or boil slowly for one-half hour. Cut 

 into small pieces, remove gristle, bone and exces- 

 sive fat, and pack directly into glass jars ; fill 

 with gravy from the roasting pan, or pot liquid, 

 concentrated to one-half its volume ; put rubber 

 and cap in position, not tight, and sterilize the 

 length of time given below for the one particular 

 type of outfit you are using : 



HOURS 



Water bath 4 



Water seal, 214 4 



Steam pressure 5 pounds 3% 



Steam pressure 15 pounds 1% 



Remove jars ; tighten covers ; invert to cool 

 and test the joint ; wrap jars with paper to pre- 

 vent bleaching. 



Corned Beef. After beef has been properly 

 corned for required time, remove the meat from 

 the brine ; soak for two hours in clear water, 

 changing the water once ; place in a wire basket 

 and boil slowly for one-half hour ; remove from 

 the boiling water, then plunge into cold water ; 

 remove gristle, bone and excessive fat ; cut into 

 small pieces and pack closely into glass jars ; put 

 rubber and cap in position, not tight, and sterilize 

 the length of time given below for the one par- 

 ticular type of outfit you are using : 



HOURS 



Water bath 4 



Water seal, 214" 4 



Steam pressure 5 pounds 3 



Steam pressure 15 pounds 2 



Remove jars ; tighten covers ; invert to cool 

 and test the joint ; wrap jars with paper to pre- 

 vent bleaching. 



Canned Pork. After the animal has been 

 butchered, cool quickly, and keep the pork cool 

 for at least twenty-four hours ; can only lean por- 

 tions, using the fat to make lard ; place meat in 

 a wire basket or cheesecloth and boil for thirty 

 minutes, or roast in the oven for thirty minutes ; 

 cut into small sections and pack closely into 

 glass jars ; put rubber and cap in position, not 

 tight ; and sterilize the length of time given be- 

 low for the one particular type of outfit you are 

 using: 



HOURS 



Water bath 4 



Water seal, 214 3 



Steam pressure 5 pounds 3 



Steam pressure 15 pounds 1 % 



Remove jars ; tighten covers ; invert to cool and 

 test the joint ; and wrap jars with paper to pre- 

 vent bleaching. 



Canned Salmon. Make a brine of salt and 

 water that will support a potato, and after clean- 

 ing the fish properly, place in brine for one-half 



