. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Preservation of Food in the Home.— Part I 1269 large flat-bottomed kettle will do, although its capacity is limited. The steam cooker is valuable in place of the boiler or as an adjunct to it, when much food is being canned at one time. The tireless cooker also is a useful utensil for preserving foods, and directions will be given for its use. C
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Preservation of Food in the Home.— Part I 1269 large flat-bottomed kettle will do, although its capacity is limited. The steam cooker is valuable in place of the boiler or as an adjunct to it, when much food is being canned at one time. The tireless cooker also is a useful utensil for preserving foods, and directions will be given for its use. Canning materials.— Only good, sound materials should be used in canning. Coarse- grained sugar should be chosen for canning fruits and for jelly- making, as it melts without so much frothing as is pro- duced by fine-grained Fig. 84.—Sterilizer showing false bottom as a rack Preparation of fruits and vegetables for canning.— The following procedure sho-old be followed in the preparation of foods for canning: 1. Select well-grown, firm, and not overripe fruit. 2. Choose vegetables that are young and have made a quick growth. 3. Avoid very dirty fruit or vegetables. 4. If possible, can vegetables and fruit on the day they are picked. 5. Prepare fruits and vegetables as for cooking, in the following manner: a. Clean thoroughly. b. Pare, peel, or scrape, as the kind of fruit or vegetable requires. c. Remove all bruised or decayed parts. d. Wash and halve, quarter, or shce, as desired, before putting into cans or cooking utensil. e. If the fruit or vegetable is of a kind that discolors after being pared, cover with cold water until ready for use. Methods of canning.— Method I. To be used when sterilization by intermittent heat is necessary, a natural flavor is the object, and a rich, highly sweet- ened product is not desired: I. Pack the prepared fruit or vegetable firmly in the can to within one half inch of top. Care should be taken not to bruise, injure, nor crus
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