Recipes for the preserving of fruit, vegetables, and meat . luence on the , the former method is the sole meansof obtaining a clear liquor. Greened vegetables should not be exposed todirect sunlight, or the colour will be injured ; andsuch vegetables should Ije worked up as (|uicklyas possible. In storing the filled tins, care should be takento keep the lids underneath, the tins arestood on their heads—in the case of asparagus,because it is necessary that the heads of theasparagus should be upright. In sterilising the tins the autoclave (Fig. V)is filled nearly one-third f
Recipes for the preserving of fruit, vegetables, and meat . luence on the , the former method is the sole meansof obtaining a clear liquor. Greened vegetables should not be exposed todirect sunlight, or the colour will be injured ; andsuch vegetables should Ije worked up as (|uicklyas possible. In storing the filled tins, care should be takento keep the lids underneath, the tins arestood on their heads—in the case of asparagus,because it is necessary that the heads of theasparagus should be upright. In sterilising the tins the autoclave (Fig. V)is filled nearly one-third full of water, the cage con-taining the tins is introduced, and a little steam isadmitted. The heating of the tins should proceedslowly, so that Ijy the time the water is boiling,the contents of the tins will have attained thesame temperature. Until this point is reachedthe air tap on the lid is left open to allow allthe cold air to escape. The tap being thenclosed, the pointer on the pressure gauge willmove over the dial till the desired degree is a i-k. Fig. 7.—Autoclave. 77 78 THE PRESERVING OF FRUIT attained, whereupon the valve is adjusted tomaintain the pressure at tliat levul; and whenthe proper time has elapsed, the steam is shutoff, the valves opened, and the cane taken out. A\lien the above precautions are followed, thereis no need hn* the fluctuations of temperature, sooften read about in autocla^es. Asparagus. The fresh asparagus is sorted out according toquality, laid in fresh water, and after being peeled,is packed tightly in the blanching cage and boiledas described in pure water without any salt. Afew loose stalks in tlie pan will show the boilerwhen the })roper stage of boiling has been reached, when the stalks can be easily bent betweenthe thumb and forefinger. The cage is thenplaced in plenty of running water (cold) untilproperly cooled, wliereupon the stalks are takenout and packed in the tins. For this purpose a sufficient number of selectedstalks ar
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcbk, booksubjectfood
