Home Canning & Drying of Vegetables & Fruits |
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Home Canning and Drying of Vegetables and Fruits .. National War Garden Commission No preview available - 2018 |
Home Canning and Drying of Vegetables and Fruits .. National War Garden Commission No preview available - 2015 |
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15 minutes Add 1 level adjust top bail allspice apples artificial heat bail or screw Blanch boiling water botulism brine cabbage cheesecloth cold-dip complete seal cooked corn syrup cover with boiling crock cup of salt cups of corn Drain dried products drying trays fermentation Garden Commission hot-water bath inch jelly layers level teaspoonful lima beans little finger minutes in hot-water minutes in steam moisture National War Garden Outfit sterilize 60 oven pack in jar paraffin pare peaches pectin peppers Period Cold-pack method petcock Pickles pounds pressure Pressure Outfit sterilize Put on rubber Remove jars rubber and top salt and cover screw top seal and cool Single Period Cold-pack slices soaked solder Steam Pressure Outfit Sterilize 120 sterilize 60 minutes stir stove string beans sugar teaspoonful of salt temperature thumb and little tomatoes top and adjust top with thumb vegetables and fruits vinegar Wash
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Page 5 - Outfit. — A serviceable Single Period Cold-pack canning outfit may be made of equipment found in almost any household. Any utensil large and deep enough to allow an inch of water above jars, and a false bottom beneath them, and having a closely fitting cover, may be used for sterilizing. A wash-boiler, large lard can or new garbage pail serves the purpose when canning is to be done in large quantities. Into this utensil should be placed a wire or wooden rack to hold the jars off the bottom and...
Page 9 - With bail-top jar adjust top bail only, leaving lower bail or snap free. With screwtop jar screw the top on lightly, using only the thumb and little finger. (This partial sealing makes it possible for steam generated within the jar to escape, and prevents breakage.) On vacuum seal jars adjust spring securely. 12. Place the jars on rack in boiler or other sterilizer. If the homemade or commercial hot-water bath outfit is used, enough water should be in the boiler to come at least one inch above the...
Page 1 - Not only North America but the whole of America must become a bulwark of Germanic Kultur, perhaps the strongest fortress of the Germanic races. That is every one's hope who has freed himself from his own local European pride and who places the race feeling above his love for home.
Page 5 - Period Cold-pack method is a simple and sure way of canning. It insures a good color, texture and flavor to the vegetable or fruit canned. In using this method sterilization is completed in a single period, saving time, fuel and labor. The simplicity of the method с о m mends it.
Page 8 - ... the Cold Dip. It hardens the pulp under the skin, so that the products are not injured by peeling. It also sets the coloring matter. Do not allow the products to stand in the cold water. Always blanch and cold-dip only enough product to fill one or two jars at a time. The blanching and cold-dipping should follow at once when the vegetable or fruit is prepared, and the packing into jars should immediately follow the blanching and cold-dip. PROCESSING Processing is the sterilization treatment to...
Page 5 - On the left Is shown the cover, with thermometer. In the center is the double walled vat or holder. On.the right is a crate for jars. nient for out-door work, haying fire-box and smoke-pipe all in one piece with the sterilizing vat. As with the homemade outfit, containers are immersed in boiling water. 3. Water Seal Outfits. — These are desirable, as the period of sterilization is shorter than in the homemade outfit and less fuel is therefore required. The outfit consists of two containers, one...
Page 7 - Another method is to suspend the greens in the closed vessel above an inch or two of water. This may be done in a wire basket or in cheesecloth. Allow the water to boil in the closed vessel fifteen minutes. Excellent results are obtained, also, by the use of a steam cooker or steam pressure canner. When the blanching is complete remove the vegetables or fruits from the boiling water or steam and plunge them once or twice FIG.
Page 8 - It is important to plan your work so that whatever may be needed will be ready for use. Arrange everything conveniently in advance. Preliminary provisions include: 1. A reliable alarm clock in a convenient place (set to ring when the sterilizing is done). 2. All the necessary equipment in place before beginning work. See Fig. 14. 3. Jars, tops and rubbers carefully tested. 4. Fresh, sound fruits and vegetables. 5. Plenty of hot water for sterilizer, blanching, warming the jars and for pouring into...
Page 12 - It must not be forgotten that success in canning demands careful attention to every detail. No step should be slighted. Follow one set of instructions closely and do not attempt to combine two, no matter how good both of them may be. To attempt to follow two sets will inevitably cause spoilage. The experience of the United States Department of Agriculture during the last five years indicates that 75 per cent, of the spoilage has been due to the use of poor rubbers, the use of old tops on screw-top...
Page 5 - Aluminum pressure canner. 5 to 30 pounds of steam pressure. This type is suitable for home or community canning. 5. Aluminum Pressure Outfits. — These cookers are satisfactory for canning and for general cooking. They carry from 5 to 30 pounds of steam pressure. Each outfit is provided with a steam pressure gauge and safety valve. HIGH ALTITUDES At high altitudes the boiling point of water is below 212° F. At moderate elevations satisfactory results may be obtained in the use of the hot-water...