. Food; its composition and preparation; a textbook for classes in household science. Northern and WesternStates. By cold-pack is meant that the uncooked cooledproduct is packed in hot jars and covered with hot liquid of * According to a statement given out by the Bureau of Chemistry of theUnited States Department of Agriculture the danger of the food poisoningknown as Botulism is eliminated by boiling the contents of the can for afew minutes before eating. The Bacillus Botulinus and the poison whichit produces are destroyed by this treatment. 158 FOOD some kind. The jar is then partially seal
. Food; its composition and preparation; a textbook for classes in household science. Northern and WesternStates. By cold-pack is meant that the uncooked cooledproduct is packed in hot jars and covered with hot liquid of * According to a statement given out by the Bureau of Chemistry of theUnited States Department of Agriculture the danger of the food poisoningknown as Botulism is eliminated by boiling the contents of the can for afew minutes before eating. The Bacillus Botulinus and the poison whichit produces are destroyed by this treatment. 158 FOOD some kind. The jar is then partially sealed and placedin boiling water to cook. By one-period is meant the cooking of the product asufficient length of time to complete the process at one method necessitates less handling of the jars and con-sumes less time than the method known as intermittentsterilization. 266. Steps in Canning.—^There are six steps to be ob-served in the cold-pack method, as follows: (1) Preparation of Food Products and Utensils.—^Thejars and covers should be washed, placed in cold water. Fig. 37.—An Improvised canning outfit. and heated to the boiling-point. The foods should bewashed and pared, pits or cores should be removed, and thefoods should then be cut in pieces when too large to usewhole. All products for canning must be clean, sound,fresh, and not overripe. It is especially important thatvegetables for canning be fresh from the garden. Mostvegetables lose crispness and flavor on standing. (2) Blanching or Scalding.—The food materials should beplaced in a colander, frying basket, or a piece of cheesecloth, and lowered into boiling water or live steam and keptthere from one to fifteen minutes according to the kind ofproduct. This process loosens the skin, takes out anyexcess of acid, and preserves the coloring matter in the food. THE PRESERVATION OF FOODS 159 (3) Cold Dip.—The food material should then be takenfrom the boiling water or steam and plunged at once intocold w
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
