68 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
be made from canned tomato, peas, asparagus, ete. Scalloped tomato and 
corn fritters are other dishes in which small quantities of canned vegetables 
may be utilized. 
Combinations of high-flavored fruits with others of different flavor, or 
sometimes of less distinctive taste, are by no means uncommon. Thus, house- 
wives often combine raspberries and currants for jelly making or for canning. 
Another combination which may prove useful, if lessons are given at seasons 
when fresh berries and fruits can not readily be procured, is raisins, oranges, 
and cranberries. The proportion is a matter of taste, so it is well for students 
to use different quantities and compare results. 
In old domestie recipes quinces are often combined with sweet apples which 
have little distinctive flavor, or with pears of firm texture and also lacking 
in this quality. The relative proportion of the two fruits is a matter of 
preference; the greater the proportion of quinces the higher the flavor. 
Such preserves can be made by the student if time permits. Note the texture 
of the different fruits when cooked. 
Experiment with vegetable pulp, such as squash, pumpkin, sweet potato, or 
tomato, as a basis for marmalade, with flavor supplied by spice or a small 
proportion of high-flavored fruit like apricot or quince. 
REVIEW QUESTIONS, LESSON XIII. 
1. What kind of kettles would you choose for canning, and why? 
2. What is the aim of this plan of preservation? 
3. Has any case in your own experience shown the importance of steriliza- 
tion? 
4. Why are rubber rings used? 
5. Give an outline of the process of canning based on your own experience. 
6. How would you estimate shrinkage between market and jars, including 
imperfect vegetables, necessary refuse, effect of cooking, etc.? 
7. What fruits and vegetables do you can at home? 
8. What do you find it wiser to buy, and why? 
9. Give details of relative cost to you of buying tomatoes to can or buying 
them already canned. 
10. Does this lesson explain any failures that have troubled you? 
(Ref. Nos. 1, 4, 18, Chaps. XI, XII.) 
LESSON XIV. PICKLING VEGETABLES. 
VINEGAR. 
Vinegar is another substance which acts as a food preservative. 
Its name means “sour wine,” and at least when a domestic product 
it is usually made from cider or hight wine, in which bacteria give 
rise to fermentation and the production of acetic acid. This acid 
gives the vinegar its sour taste, and is very unfavorable to the growth 
of bacteria. When vinegar is used in pickle making the hard fibers 
of undeveloped vegetables, vegetable skins, etc., are softened by it. 
Spices and salt have much the same effect as vinegar on bacteria, 
though in a different degree. These preservatives, of course, entirely 
change the flavor of food in which they are used, and often set it 
among the condimental materials. 
