. Cyclopedia of farm crops. Farm produce; Agriculture. 166 HOME PRESERVING AND CANNING. Fig. 240. Common wash-boiler and slats for heating cans preparatory to sealing. flavor, put in jars and set in a pan of water in the oven or in a steamer to cook and then be filled with thin syrup. Before sealing, a spoon should be put down between jar ~^ and fruit to let out ' â â all air-bubbles. The pressure of the atmosphere on the surface of the preserving kettle causes some vari- ation in the dens- ity of syrup, how- ever the sugar and water were pro- portioned at first. When canning acid fruits, the
. Cyclopedia of farm crops. Farm produce; Agriculture. 166 HOME PRESERVING AND CANNING. Fig. 240. Common wash-boiler and slats for heating cans preparatory to sealing. flavor, put in jars and set in a pan of water in the oven or in a steamer to cook and then be filled with thin syrup. Before sealing, a spoon should be put down between jar ~^ and fruit to let out ' â â all air-bubbles. The pressure of the atmosphere on the surface of the preserving kettle causes some vari- ation in the dens- ity of syrup, how- ever the sugar and water were pro- portioned at first. When canning acid fruits, the syrup used to fill the jars may be made of equal measures of sugar and water, while, for sweet fruits, the sugar may be reduced. The canning of vegetables is usually considered a more difficult process under ordinary conditions than that of canning fruits. With due precautions as to cleanliness and a long period of cooking in the jars placed in a steam cooker or wash-boiler (Fig. 240), many housekeepers are as successful with vegetables as with fruits. Some vegetables are more subject to fermenta- tion than others. Where the skin is cut, as in sweet corn, there is greater opportunity for bac- terial action. String beans may well be parboiled in salted water before putting into the jars, where the cooking process nlust be continued two or three hours. Tomatoes are less liable to spoil if thoroughly skimmed while cooking. When they have proved most trouble- so m e to housekeepers, it ap- pears that they have not been cooked long enough for the center of the tomato to be raised to the boiling point. The country housekeeper who can bring perfect fruits and vegetables from her gar- den directly into the preserving kettle and air-tight can will have little trouble with "germs"; but the city woman who must secure raw materials through many middlemen would better depend on reliable canneries for her main supply. Utensils. While excellent results have been Fig 242. accomplis
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectagriculture, bookyear
