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Canning, Preserving and Pickling

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Canning, Preserving and Pickling COP YR GHT 1 1 BY I , 9 4 , DAVI D M CK AY CONTENTS E L uE s AM S P R S RV S A N D ON S RV S J , J , E E E C E E V R S VI N RS BE E AGE , EGA IL L USTRATIONS 9A“ MAK I N G CI TRON MELON PRE S ERV E RUI T A N D V T F EGE ABLE SLI CES . FOR CAN N I N G STRA WBE R R LE S BAGS FOR STRA m G JELLY FOR LI FTI N G HOT JELLY JARS FOR GRAP E JELLY FOR c m n BEETS PREFACE The rapid sale of my books How to Cook in Casse ” role D ishes and Candies and Bonbons and How to ” M a e em as ll as n l ha a an k Th , we the k ow edge t t w t exists for a volume dealing with the preservation of rui s and e a l s has enc ura me ulis f t v get b e , o ged to p b h his r un er ti l annin r s r in t wo k d the t e of C g, P e e v g, ” and Pickling . The book is intended as a practical guide to those who are desirous of becoming acquainted with the art of canning and preserving in its best and most c n mical rm and as r ci s a n es e o o fo , the e pe h ve bee t ted co r ill un ui of oke y , they w be fo d q te AR I ON A R R I S E M H N I L . CA NNI NG FR UI TS A N D V EG ETA BL ES CANNING FRUITS A N D VEGETABL ES " She s canni ng fruit, A n apro"large all purple-stained and ml - ” A lumtenvelopes barfromfool to head . Canning is the process of putting up fruits or vego a les ei r i or wi u suar in air-ti ars t b , the w th tho t g , ght j " reser in is the r arati n rui wi suficient p v g p ep o , of f t th sugar to keep without fermentation whether the jars ir- For m use are a i or not. canni t ght ho e , ng is the best and most desirable method of preparing fruits and vegetables. nl is it easies m butitis the ms Not o y the t ethod , o t economical and the most heal thful . The fruit remains i r n rs itmre i e l so an uic c e s i e . ft d j y, wh h de o d g t b er are s ral me s cannin and the s cr Th e eve thod of g, e et l of success in each is abso ute sterilization . The best and easiest methods of canning are cooking the fruits in jars in an oven "cooking the fruits in a fireless cooker"cooking the fruits in jars in a steamer or in boiling water"and stewing the fruit before itis putinto the jars . Then there are also the cold water and hot water - r r processes of canning and the sun cooked p ese ves . me rui s li r u ar r n s rries and So f t , ke h b b , g ee goo ebe I z ann n reserv n and c n C i g, P i g, Pi kli g cran rri s ma r s rv wi h u c in or the be e , y be p e e ed t o t ook g ir o a i s r r kill su ar caus wn c a e e m rs. use of g , be e the d g e Al u a a le r u ar is usuall class tho gh veget b , h b b y ed s l s s l i r among the fruits . The ta k houd ne the be too r r r tende and succulent no too ha d and sticky . The r f r r red va iety is the best o canning o for making wine . I n cannin rui s or e a l s or in ll or r s rv g f t v get b e , je y p e e e ma in itis m s im r an a s ul k g, o t po t t th t the food ho d be protected fromthe growth of molds as well as the r ri g owth of bacte a and yeasts. To kill mold spores the food must be exposed to a ° ° m r r r 1 . 1 A r i te pe atue of f om 50 F to 2 2 F . fte this t s ul e in a c l dr lace and c er a ho d be k pt oo , y p ov ed th t no floating spore can find a favorable place on its sur ac . rui for cannin s ul res s li and f e F t g ho d be f h , o d - - i not r ri e . er r s m s res ma ove p If ov pe , o e of the po y sur i the ilin en rmn a i n ill a e lac v ve bo g, th fe e t t o w t k p e in r a sho t time . re are rui r m all s ms n el To p p the f t e ove te , the pe i a sil r ni e c re or r m s s or i s w th ve k f , o e ove the eed p t , as the cas ma be . ac s ars or a les ma e y Pe he , pe pp y be r m isc l rin if are r e as e are kept f o d o o g they d opp d , th y ar in c l a er ic a li le in r or p ed , to o d w t to wh h tt v ega l mn uic has n e o j e bee added . ac s lums or ma s l mre easil if firs Pe he , p to toe pee o y t immrs in ilin a r n for a mmen or e ed bo g w te , the o t two in l r r i c a and a ne . o d w te , d d rri s S ul l r one one Be e ho d be ooked ove by . If they Canning Fruits and Vegetables I 3 have come froma sheltered field or if there has been r c n rain it ma not n c ssar as m. e e t , y be e e y to w h the not uall ill av a mr r c a r. s If , they w h e o e pe fe t fl vo U y, e er mi mus as . P ut n a how v , they t be w hed the to c lan r one uar at a im fill a lar an o de , q t t e" ge , deep p i a r and ntl lif the rri s u and n w th w te , ge y t be e p dow s er l er ll r r m ev a times. N ev a ow wate to run f o a u fa cet on delicate fruit . When fruits or vegetables are brought into the house put themwhere they will keep cool and crisp until Glass is the most satisfactory jar to use in canning. Glass jars are becoming so universally in favor that are a in lac tin cans for r in they t k g the p e of eve yth g, e en f r mr n ical an v or tomatoes. They a e o e eco om th tin for al u lass c s s mr in innin , , tho gh the g o t o e the beg g, i il tlasts and can be used over and over again . Wh e er are man in s ars r er nc s ul th e y k d of j , the p ef e e ho d ll usua y be given to those with wide mouths. The jars must be thoroughly sterilized before using . Set in a kettle on a trivet and surround with cold a r n ra uall ilin in il for w te , the heat g d y to bo g po t, bo r m r m a r m and e ove f o the w te , e pty fill hil w e hot. r Examine and test the jars before ste ilizing them. P ut a li l a r in ac a us ru r scr tt e w te e h , dj t the bbe , ew i n tair-ti n and in r . ar s o dow the top , ve t If the j ght, itis better to discover the fact when ithas only water I ann n reserv n and c n 4 C i g, P i g, Pi kli g I f the ar s in it than after itis filled with fruit .
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