. Home canning & drying of vegetables & fruits . ver-flowing, and the jar is then sealed. Thismethod is not always successful as the acidcontent varies with ripeness and the localityin which the fruits are grown. CAN ALL FOOD THAT CAN BE CANNED 5. Vacuum Seal Method: Vegetables arewashed, blanched, cold-dipped and cookedas for table use; packed and sealed in especiallymade vacuum seal jars. The jars must bewell made and the work properly done tobring about satisfactory results. ADVANTAGES OF THE COLD-PACK The Single Period Cold-pack method isa simple and sure way of canning. It in-sures a good
. Home canning & drying of vegetables & fruits . ver-flowing, and the jar is then sealed. Thismethod is not always successful as the acidcontent varies with ripeness and the localityin which the fruits are grown. CAN ALL FOOD THAT CAN BE CANNED 5. Vacuum Seal Method: Vegetables arewashed, blanched, cold-dipped and cookedas for table use; packed and sealed in especiallymade vacuum seal jars. The jars must bewell made and the work properly done tobring about satisfactory results. ADVANTAGES OF THE COLD-PACK The Single Period Cold-pack method isa simple and sure way of canning. It in-sures a good color, texture and flavor to thevegetable or fruit canned. In using thismethod sterilization is completed in a single period, savingtime, fuel andlabor. The sim-plicity of themethod c o m -mends it. Fruitsare put up insyrups. Vege-tables requireonly salt forflavoring andwater to fill thecontainer. Another ad-vantage is thatit is practicableto put up foodin small as wellas large quanti-ties. The house-\vife who un-derstands theprocess will find. Fig. 4. Steam pressure canner;home and community canning. that it pays to put up even a single con-tainer. Thus, when she has a small surplusof some garden crop she should take thetime necessary to place this food in a con-tainer and store it for future use. This istrue household efficiency. COLD-PACK EQUIPMENT 1. The Homemade Hot-water Bath Outfit.—A serviceable Single Period Cold-pack can-ning outfit may be made of equipment foundin almost any household. Any utensil largeand deep enough to allow an inch of waterabove jars, and a false bottom beneath them,and having a closely fitting cover, may beused for sterilizing. A wash-boiler, large lardcan or new garbage pail serves the purposewhen canning is to be done in large this utensil should be placed a wire orwooden rack to hold the jars off the bottomand so constructed as to permit circulation ofwater underneath the jars. For lifting glass-top jars use two button-hooks
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
