286 CALIFORNIA VEGETABLES 



should have some of the outside bracts removed and the hardtip 

 cut off with a sharp knife. 



3. The prepared vegetables are packed tight into the jars or 

 cans which are then completely filled with brine containing three 

 ounces of salt to a gallon of water. Before using, this brine should 

 be acidified with lemon juice or vinegar. For corn ten fluid ounces 

 (about one and one-half teacups) of lemon juice should be used to 

 a gallon of brine, for beans and peas seven fluid ounces (about one 

 teacup), and for other vegetables five fluid ounces (about three- 

 fourths of a teacup). If ordinary vinegar is used about twice these 

 quantities are necessary. The acidified brine should be poured hot 

 on to the vegetables. 



4. The filled cans and jars are then placed, with their covers in 

 place but loose, on the false bottom of the boiler. Hot water is then 

 poured into the boiler until it reaches to about three-fourths of the 

 height of the jars. A second tier may be placed on a rack resting 

 on the first tier, to be cooked in the steam. 



5. The boiler is then covered and heated to boiling, for one 

 hour for most vegetables. Pumpkins, beans and corn require two 

 hours. 



6. After this heating remove and seal quickly, while still boil- 

 ing hot, by screwing down the tops of the jars or applying the wax 

 to the cans. 



This is a thoroughly safe and satisfactory way of preserving 

 vegetables. With some vegetables the acid may be omitted, but in 

 this case two or three repeated heatings are necessary and this low- 

 ers the quality of the food to some extent. Reheating is not prac- 

 ticable with wax-top cans. 



The foregoing is called the "cold-pack" method because the 

 material is put in the cans before cooking. In the "hot-pack" 

 method the prepared material is first cooked with the necessary 

 water or brine in an open kettle and poured hot in the cans and 

 sealed immediately. In most cases this is sufficient for preservation, 

 but an additional heating after sealing is often necessary. 



With the cold-pack method the canned material retains its form 

 better, but more liquid is needed. The hot-pack method is more 

 economical of heat and more solid material can be packed in the can. 



TOMATO PASTE. 



Canned tomatoes contain about 95 per cent water. If evap- 

 orated to about one-eighth or one-tenth of the original volume the 

 concentrated product will contain all the food value, flavor and 

 color of the fresh tomatoes. 



The following method of manufacture is applicable to house- 

 hold conditions: Boil the tomatoes until soft. Crush thoroughly 

 and pass through a fine sieve or screen to take out the skins and 

 woody portions of the pulp. Place the pulp and juice which pass 



