Home canning and drying of vegetables and fruits .. . rs are lasting in a rack which is perforated at sidesand bottom to permit free circulation of boiling wateraround them. A rack for this purpose may be made athome, of strips of wood as shown in Fig. 1, or it may bemade of wire mesh, cut to fit the boiler. tion of information concerning the serves as an incentive to others. STERILIZATION OF FOOD The scientist has proven that food decay ispaused by microorganisms, classed as bacteria, yeasts and molds. Success in canning neces-sitates the destruction of these tempe
Home canning and drying of vegetables and fruits .. . rs are lasting in a rack which is perforated at sidesand bottom to permit free circulation of boiling wateraround them. A rack for this purpose may be made athome, of strips of wood as shown in Fig. 1, or it may bemade of wire mesh, cut to fit the boiler. tion of information concerning the serves as an incentive to others. STERILIZATION OF FOOD The scientist has proven that food decay ispaused by microorganisms, classed as bacteria, yeasts and molds. Success in canning neces-sitates the destruction of these temperature of leo* to 190° F. will killyeasts and molds. Bacteria are destroyed ata temperature of 212° F. held for the properlength of time. The destruction of theseorganisms by heat is called sterilization. ^TMLETHODS OF CANNING There are five principal methods of homecanning. These are: 1. Single Period Cold-pack Method. 2. Fractional or Intermittent SterilizationMethod. 3. Open Ketfl^or Hot-pack Method. 4. Cold Water Method. 5. Vacuum Seal Fig. 3. Commercial canner for Hot-water Bath—Cold-pack method. It has a fire-box, vat for holdingjars and cans, smoke pipe and cover. It is especiallygood for outdoor use. Made to burn wood or charcoal,but oil or gas heater may be used by being set insidethe fire-box. A small iron grate placed in fire-box possible the use of coal. Chips, cobs, brush orbroken fence rails may be used for fuel. This typesells at $15 for small sizes, and up to $200. Of these methods the one recommended fothome use is • the Single Period Cold-packmethod. It is much the best because of itssimplicity and effectiveness and in thisbook detailed instructions are given for itsuse. The outlines of the variows methods -as follows: 1. Single Period Cold-pack Method: Theprepared vegetables or fruits are blanched inboiling water or live Steam, then quicklycold-dipped and packed- at once into hot jarsand sterilized-in boiling water or by steampressure
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectworldwar19141918
