. Food; its composition and preparation; a textbook for classes in household science. ds 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 proce
. Food; its composition and preparation; a textbook for classes in household science. ds 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 water (the colder the better) for a few seconds andthen drained. (4) Packing.—-The cold-dipped articles should be packedat once into the hot jars. The jar should be filled as com-pletely as possible. If a vegetable, one teaspoonful of salt.
Size: 1757px × 1422px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
