All of this may seem new fashioned and unnecessary to some housekeepers. Persons have quite often heard it said: "My grandmother never did this, and she was the most successful woman at canning that I ever knew." Possibly so, but it must be remembered that grandmother made her preserves—delicious they were, too—and canned her tomatoes, but did not attempt to keep the most nutritious and most delicately flavored vegetables, such as lima beans, string beans, okra, asparagus, or even corn.
So-Called "Preserving Powders."—There are a great many brands of so-called "preserving powders" on the market. These are sold not only under advertised trade names but by druggists and peddlers everywhere. In the directions for use the housewife is told to fill the jar with the fruit or vegetable to be canned, to cover with water, and to add a teaspoonful of the powder. It is true that these powders may prevent the decay of the fruit or vegetable, but they also encourage uncleanly, careless work, and in the hands of inexperienced persons may be dangerous. While with small doses the influence may not be apparent in an adult in normal health, with a child or an invalid the effect may be of a serious nature. The proper way to sterilize is by means of heat, and as this can be done very easily and cheaply the use of chemical preservatives in canning is not to be recommended.
Kinds of Jars.—The first requisite for successful canning is a good jar. Glass is the most satisfactory. Tin is more or less soluble in the juices of fruits and vegetables. Even the most improved styles of tin cans which are lacquered on the inside to prevent the juice from coming in contact with the tin are open to this objection. While the amount of tin dissolved under these conditions is very small, enough does come through the lacquer and into the contents of the can to be detected in an ordinary analysis. While the small amount of tin may not be injurious, it gives an undesirable color to many canned articles. Tin cans can not readily be used a second time, while glass with proper care will last indefinitely.
There are a great many kinds of glass jars on the market, many of them possessing certain distinct points of advantage. The ordinary screw-top jar is the one in most common use. Although cheap in price, these jars are the most expensive in the long run. The tops last only a few years and, being cheaply made, the breakage is usually greater than that of a better grade of jar. The tops also furnish an excellent hiding place for germs, which makes sterilization very difficult.
The most satisfactory jar is the one which has a rubber ring and glass top, held in place by a simple wire spring. There are several brands of these jars on the market, so no difficulty should be experienced in obtaining them. Vegetables often spoil after being sterilized because of defective rubbers. It is poor economy to buy cheap rubbers or to use them a second time. As a general rule black rubbers are more durable than white ones.
Buy a good grade of jar. The best quality usually retails at from a dollar to a dollar and twenty-five cents a dozen. The initial expense may be, therefore, somewhat high, but with proper care they should last many years. The annual breakage should be less than 3 per cent on the average. In selecting a jar always give preference to those having wide mouths. In canning whole fruit or vegetables and in cleaning the jars the wide mouth will be found to be decidedly preferable.
Containers for Sterilizing.—A tin clothes boiler with a false bottom made of wire netting cut to fit may be used as a container for sterilizing. The netting is made of medium-sized galvanized wire (No. 16) with one-half inch mesh. A false bottom is absolutely necessary, as the jars will break if set flat upon the bottom of the boiler. Narrow strips of wood, straw, or almost anything of this nature may be used for the purpose, but the wire gauze is clean and convenient.
There are several varieties of patent steamers or steam cookers in common use. These have either one or two doors and hold a dozen or more quart jars. They are ideal for canning, but they are somewhat expensive and can be easily dispensed with. A common ham boiler or clothes boiler with a tight-fitting cover will answer every purpose.—(F. B. 359.)
Selection and Preparation of Vegetables.—The first step in successful canning is the selection and preparation of the vegetables. Never attempt to can any vegetable that has matured and commenced to harden or one that has begun to decay. As a general rule, young vegetables are superior in flavor and texture to the more mature ones. This is especially true of string beans, okra, and asparagus. Vegetables are better if gathered in the early morning while the dew is still on them. If it is impossible to can them immediately, do not allow them to wither, but put them in cold water, or in a cold, damp place and keep them crisp until you are ready for them. Do your canning in a well-swept and well-dusted room. This will tend to reduce the number of spores floating about and lessen the chances of inoculation.