Recipes for the preserving of fruit, vegetables, and meat . 88 THE PRESERVING OF FRUIT anil sterilising are performed in the same way as forother beans. pulled carrots are trimmed off, top andbottom, and cleaned in a machine (Fig. 14), thin skin is removed, this being best effectedwhile the carrots are still fresh and have beenscalded in soda and water. The roots are separated. Fig. 14.—Carrot-cle;uiii)^ niacliine. into two or three grades before blanching, this lastoperation being performed in tinned pans untiltlie carrots are soft right through. The same filling liquo
Recipes for the preserving of fruit, vegetables, and meat . 88 THE PRESERVING OF FRUIT anil sterilising are performed in the same way as forother beans. pulled carrots are trimmed off, top andbottom, and cleaned in a machine (Fig. 14), thin skin is removed, this being best effectedwhile the carrots are still fresh and have beenscalded in soda and water. The roots are separated. Fig. 14.—Carrot-cle;uiii)^ niacliine. into two or three grades before blanching, this lastoperation being performed in tinned pans untiltlie carrots are soft right through. The same filling liquor is used as for peas; andthe best quality carrots are sterilised for 20minutes, the small tins at 230° F., and the largeones at 235° F., the second quality being treatedfor 25 minutes at these temperatures. A mixture of peas and carrots, ^packed inalternate layers in the tins, is highly appreciated. PRESERVED VEGETABLES 89 Spinach. Spinach may be left in the natural state, orcoloured like peas. After boiling and cooling,it is chopi)ed fine in a macliine, and then mixedwith salt and meat broth (or water) for packinginto the tins. A previous heating to boiling isadvantageous, as is also hot filling. Sterilisingis performed at 245° F., half tins for 20miniites, whole tins for minutes, and double-size tins for -^ an hour. Artichokes. A distinction is drawn between whole artichokesand art
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcbk, booksubjectfood
