School and Home Cooking

by Carlotta C. Greer

If the steam cooker is used, place the filled jars in the cooker and steam for a few minutes longer than when the jar is immersed in boiling water (see Table below).

If the pressure cooker is used, process according to the length of time stated in the Table given below.

After sterilizing fruit by any of these methods, remove the jars from the container, seal, invert, and set them aside to cool in a place free from draft. When cool, wash the outside of the jars, and label. Store in a cool, dark cupboard. Wrapping each jar in paper before storing is advised.

Bail top jars may be tested for perfect sealing by loosening the top bail, and lifting the jar by grasping its lid with the fingers. If the jar is securely sealed, the lid will not come off, because of internal suction. In case the lid comes off, remove the rubber, replace it with a new, wet one, adjust the cover and again process for at least 1/3 of the original processing period or not less than 10 minutes.

A DISCUSSION OF METHODS OF CANNING.—(a) While the open kettle is not as safe a method of canning as the cold pack from the standpoint of perfect processing, it is desirable for small watery fruits, especially strawberries, since evaporation of some of the water takes place. It is also generally used for fruits preserved with much sugar, such as preserves, jams, conserves, etc. Many housekeepers find this method desirable for canning tomatoes and beets. The skins may be removed from the latter after cooking, thereby losing less coloring of the vegetable.

(b) The cold pack method of canning is very satisfactory for most fruits and all vegetables. It is especially desirable for whole fruits or for fruits in large pieces. The shape of the fruit may be preserved better by this method than by the open kettle process. It is also a safer method as far as satisfactory processing is concerned. Many housekeepers find it easier than the open kettle method.

The blanching and cold-dipping of vegetables and fruits which may be one of the steps in the cold pack method is thought to accomplish several things:

1. To remove objectionable acids and flavors.

2. To make the foods more pliable for packing in the jars.

It was formerly thought that blanching and cold-dipping of vegetables destroyed some of the bacteria and aided in processing the food. Recent experimentation shows that these processes do not affect the bacteria and have no value as far as the preservation of the food is concerned.