Woman's Institute Library of Cookery Volume V Part 10

37. PACKING THE JARS.--Packing the jars immediately follows cold-dipping, and it is work that should be done as rapidly as possible.

Remove the jars from the hot water as they are needed and fill each with the cold-dipped fruit or vegetable. Pack the jars in an orderly manner and as solidly as possible with the aid of a spoon, as in Fig. 10. Just this little attention to detail not only will help to improve the appearance of the canned fruit, but will make it possible to put more food in the jars.

[Ill.u.s.tration: FIG. 9]

When a jar is filled, pour into it whatever liquid is to be used, as in Fig. 11. As has been stated, hot sirup is added for fruits and boiling water and salt for vegetables. However, when fruit is to be canned without sugar, only water is added. With tomatoes and some greens, no liquid need be used, because they contain a sufficient amount in themselves.

[Ill.u.s.tration: FIG. 10]

38. PREPARATION FOR THE WATER BATH.--As the jars are filled, they must be prepared for the water bath. Therefore, proceed to place the rubber and cover on the jar. Adjust the rubber, as shown in Fig. 12, so that it will be flat in place. Then put the cover, or lid, on as in Fig. 13, but do not tighten it. The cover must be loose enough to allow steam to escape during the boiling in the water bath and thus prevent the jar from bursting. If the cover screws on, as in the jar at the left, do not screw it down tight; merely turn it lightly until it stops without pressure being put upon it. If gla.s.s covers that fasten in place with the aid of a clamp are to be used, as in the jar at the right, simply push the wire over the cover and allow the clamp at the side to remain up. Jars of food so prepared are ready for processing.

[Ill.u.s.tration: FIG 11]

[Ill.u.s.tration: FIG. 12]

39. PROCESSING.--The purpose of the water bath is to _process_ the food contained in the jars before they are thoroughly sealed. Therefore, when the jars are filled, proceed to place them in the water bath. The water, which was placed in the sterilizer during the preparation of the food, should be boiling, and there should be enough to come 2 inches over the tops of the jars when they are placed in this large vessel. In putting the jars of food into the sterilizer, place them upright and allow them to rest on the rack in the bottom. If the filled jars have cooled, they should be warmed before placing them in the sterilizer by putting them in hot water. On account of the boiling water, the jars should be handled with a jar lifter, as in Fig. 14. However, if the sterilizer is provided with a perforated part like that in Fig. 15, all the jars may be placed in it and then lowered in place.

[Ill.u.s.tration: FIG. 13]

When the jars are in place, put the tight-fitting cover on the sterilizer and allow the water to boil and thus cook and sterilize the food in the jars. The length of time for boiling varies with the kind of food and is given later with the directions for canning different foods.

The boiling time should be counted from the instant the water in the sterilizer begins to bubble violently. A good plan to follow, provided an alarm clock is at hand, it to set it at this time, so that it will go off when the jars are to be removed from the sterilizer.

[Ill.u.s.tration: FIG. 14]

[Ill.u.s.tration: FIG. 15]

40. SEALING THE JARS.--After processing the food in this manner, the jars must be completely sealed. Therefore, after the boiling has continued for the required length of time, remove the jars from the water with the aid of the jar lifter or the tray and seal them at once by clamping or s.c.r.e.w.i.n.g the covers, or lids, in place, as in Fig. 16.

Sometimes, the food inside the jars shrinks so much in this process that the jars are not full when they are ready to be sealed. This is ill.u.s.trated in Fig. 17. Such shrinkage is usually the result of insufficient blanching, or poor packing or both. However, it will not prevent the food from keeping perfectly. Therefore, the covers of such jars of food must not be removed and the jars refilled; rather, seal the jars tight immediately, just as if the food entirely filled them. If, in sealing jars removed from the water bath, it is found that a rubber has worked loose, shove it back carefully with the point of a clean knife, but do not remove the cover.

[Ill.u.s.tration: FIG. 15]

As the jars are sealed, place them on their sides or stand them upside down, as in Fig. 18, to test for leaks, in a place where a draft will not strike them and cause them to break. If a leak is found in any jar, a new rubber and cover must be provided and the food then reprocessed for a few minutes. This may seem to be a great inconvenience, but it is the only way in which to be certain that the food will not be wasted by spoiling.

[Ill.u.s.tration: FIG. 17]

[Ill.u.s.tration: FIG. 18]

[Ill.u.s.tration: FIG. 19]

41. WRAPPING AND LABELING.--When the jars of food have stood long enough to cool, usually overnight, they are ready for wrapping and labeling. Wrapping is advisable for practically all foods that are canned, so as to prevent bleaching, and, of course, labeling is necessary when canned food is wrapped, so as to enable it to be distinguished readily when it is in storage. To wrap canned foods, proceed as in Fig. 19. Use ordinary wrapping paper cut to a size that will be suitable for the jar, and secure it in place with a rubber band, as shown, or by pasting the label over the free edge.

PROCEDURE IN THE FRACTIONAL-STERILIZATION METHOD

42. In canning food by the FRACTIONAL-STERILIZATION CANNING METHOD, the procedure is much the same as in the one-period cold-pack method. In fact, the only difference between the two is that blanching and cold-dipping are omitted, and in their stead the food in the jars is subjected to three periods of cooking. When the jars of food are made ready for processing in the sterilizer, they are put in the water bath, boiled for a short time, and then allowed to cool. After 24 hours, they are again boiled for the same length of time and allowed to cool. After another 24 hours, they are subjected to boiling for a third time. Then the jars of food are removed and sealed as in the one-period cold-pack method. By the fractional-sterilization method, the spores of bacteria contained in the food packed in the jars are given a chance to develop during the 24-hour periods after the first and second cookings, those which become active being destroyed by cooking the second and third times. Although some canners prefer this method to those already mentioned, the majority look on it with disfavor, owing to the length of time it requires.

STEAM-PRESSURE METHODS

43. For canning foods by steam pressure, special equipment is necessary.

In one of the steam-pressure methods, what is known as a _water-seal outfit_ is required, and in the other a device called a _pressure cooker_ is employed. The work of getting the containers ready, preparing the food for canning, packing it into the jars, and sealing and testing the jars is practically the same in the steam pressure methods as in the cold-pack methods. The difference lies in the cooking and sterilization of the foods after they are in the jars and partly sealed and in the rapidity with which it may be done.

44. CANNING WITH A WATER-SEAL OUTFIT.--A water-seal outfit, which may be purchased in stores that sell canning supplies, consists of a large metal vessel into which fits a perforated metal basket designed to hold jars of food. This vessel is also provided with a tight-fitting cover having an edge that pa.s.ses down through the water, which is placed in the bottom of the vessel. When heat is applied to the bottom of the vessel, the water inside of it is changed into steam. The cover prevents the steam from pa.s.sing out, and it collects in and around the metal basket supporting the jars of food. Enough steam is generated in this outfit to raise the temperature about 4 to 6 degrees above the boiling point. Thus, the water-seal outfit will cook the food in the cans in about one-fourth less time than will the water bath of the one-period cold-pack canning method.

[Ill.u.s.tration: FIG. 20]

45. CANNING WITH A PRESSURE COOKER.--For canning by steam pressure, a number of different kinds of pressure cookers are to be had, but in principle they are all alike and they are always made of heavy material, so as to withstand the severe steam pressure generated in them. In Fig.

20 is shown one type of pressure cooker. It is provided with a bail, or handle, for carrying it and with clamps that hold the cover firmly in place. Attached to the cover is a steam gauge, which indicates the steam pressure inside the cooker, and a pet-c.o.c.k, which is used to regulate the pressure. On some cookers, a thermometer is also attached to the cover. Also, inside of some, resting on the bottom, is an elevated rack for supporting the jars of food that are to be sterilized and cooked. In operating a pressure cooker, water for generating steam is poured in until it reaches the top of this rack, but it should not be allowed to cover any part of the jars of food. Steam is generated by applying heat to the bottom of the cooker, and the longer the heat is applied the higher the steam pressure will go.

It is possible to secure a steam pressure of 5 to 25 pounds per square inch in a cooker of this kind. This means that the temperature reached will vary from a few degrees above boiling to about 275 degrees Fahrenheit. At a pressure of 20 pounds, the temperature will be about 260 degrees. The heavier the material used for a cooker and the more solid the construction, the higher may go the steam pressure, and, of course, the temperature. Some cookers of light construction will not permit of a pressure greater than 5 pounds, but even such cookers are very satisfactory. It is the high temperature that may be developed in a pressure cooker that greatly shortens the time required for cooking jars of food and making them sterile.

CANNING WITH TIN CANS

46. For canning food in some tin cans, it is necessary to have a soldering outfit for properly closing them. This consists of a capping steel, a tipping iron, solder in small strips and in powder form, a small can of sal ammoniac, and a bottle of flux, which is a fluid that makes solder stick to tin.

47. Prepare the food that is to be canned in tin cans in the same way as for canning in jars by the cold-pack method; likewise, pack the cans in the same way, but allow the liquid and fruit or vegetables to come to within only 1/4 inch of the top. Then proceed to close the cans. Apply the flux to the groove in the top of each can where the solder is to be melted, using for this purpose a small brush or a small stick having a piece of cloth wrapped around one end. Heat the capping steel, which should be thoroughly clean, until it is almost red hot, dip it quickly into a little of the flux, and then put it into a mixture consisting of equal parts of sal ammoniac and powdered solder until it is covered with bright solder. Put the cap on the can and apply the hot capping steel covered with the solder. Hold this device firmly, press it downwards, and turn it slowly as the solder melts and thus joins the cap to the can.

48. After the caps are soldered in place, the air inside the cans must be driven out through the small vent, or opening, usually in the center of the cap, and the cans made air-tight. Therefore, place the cans into boiling water to within 1/2 inch of the top and let them remain there for a few minutes. Usually, 3 minutes in boiling water is sufficient.

Immediately after _exhausting_, as this process is called, apply a little of the flux as in capping, and, with the tipping iron well heated and a strip of solder, seal the hole in the caps. After this is done, test each can for leaks by submerging it in water. If bubbles arise, it is an indication that the cover is not tight and must be resoldered.

49. The next step consists in processing the cans of food. This may be done either in a water bath or in a pressure cooker. If the cans are to be processed in a water bath, keep them in the boiling water just as long as gla.s.s jars of food would be kept there. If a pressure cooker is to be used, keep the cans in it for 6 to 40 minutes, depending on the steam pressure employed, the ripeness of the food or the necessity for cooking it, and the size of the cans employed. For canning meat or fish, processing in a pressure cooker is the most successful, as the high temperature reached in it kills bacteria, which are difficult to destroy at the boiling point.

As soon as the cans of food are removed from the water bath or the pressure cooker, plunge them into cold water to stop the cooking and prevent the food from getting soft and mushy. Then label the cans, so that no mistake will be made as to their contents.

50. In another method, the tin cans may be closed without soldering the caps on. The caps used in this case are different from those which must be soldered. They are forced in place by a hand-pressure machine that may be attached to a table. Otherwise the procedure is the same as that just given.

OVEN METHOD

51. The OVEN METHOD oven method of canning is thought to be very satisfactory by many housewives, but, as it is necessary to remove the covers after cooking the contents of the jars, food canned in this way is subjected to contamination, just as in the open-kettle method. In addition, the jars are difficult to handle in the oven, owing to the extreme heat that is required to cook the food in the jars.

52. In canning by the oven method, proceed by preparing the food as for the cold-pack canning method; also, fill the jars with fruit or vegetables and with liquid or sirup as in this method. Put the covers on the jars loosely, omitting the jar rubbers. Place the jars in a shallow pan of water, as in Fig. 21, and set the pan containing the jars into a stove oven, which should be only slightly warm. At the same time place the jar rubbers in a pan of boiling water, so that they may be sterilized as the food cooks. When the jars are in the oven, increase the heat gradually until the food in them boils. Then keep up a temperature that will allow the food to boil quietly for a period long enough to cook it soft and sterilize it. Usually, 30 to 45 minutes after boiling has begun will be sufficient. During the cooking some of the liquid in the jars evaporates. Therefore, when the jars of food are ready to be removed from the oven, have boiling water or sirup ready, remove the cover of each jar in turn, and fill the jar brimful with the liquid. Then place a sterilized rubber in place and fasten the cover down tight. The procedure from this point on is the same as in the other canning methods.

[Ill.u.s.tration: FIG. 21]

CANNING VEGETABLES AND FRUITS

PREPARATION FOR CANNING

53. In canning, as in all other tasks related to cookery, the housewife's aim should be to do the greatest amount of work, and do it well, with the least effort on her part. The results she gets in canning, then, will depend considerably on the orderly arrangement of the utensils and materials with which she is to do the work. But of greater importance is the preparation she makes to eliminate as much as she can the possibilities of contamination, for, as has been repeatedly pointed out, success in canning depends on the absence of dangerous bacteria.

54. From what has just been mentioned, it is essential that everything about the person who is to do the work and the place in which the work is to done should be clean. Clean dresses and ap.r.o.ns should be worn, and the hands and finger nails should be scrupulously clean. The kitchen floor should be scrubbed and the furniture dusted with a damp cloth. Any unnecessary utensils and kitchen equipment should be put out of the way and those required for canning a.s.sembled and made ready for the work.

The jars should be washed and the covers tested by fitting them on without the rubbers. If a gla.s.s cover rocks, it does not fit correctly; and if a screw cover will not screw down tight, it should be discarded.

Without the rubber, there should be just enough s.p.a.ce between the cover and the jar to permit the thumb nail to be inserted as is shown in Fig.

3. The edge of each jar and each gla.s.s cover should be carefully examined every time it is used, so that none with pieces chipped off will be used, as these will admit air. This examination is made by running the finger over the edge of the jar and the cover, as is shown in Fig. 4. The jars, covers, and rubbers should be put into pans of cold water, and the water should be brought to the boiling point and allowed to boil for 15 minutes or more while the fruit or vegetables are being prepared for canning. They should be kept in the hot water until the food is ready to be placed in them. In the one-period cold-pack method, it is not necessary to boil the jars, rubbers, and covers, but this may be done if desired.

To produce good-looking jars of food, the fruit or vegetables to be canned should be graded to some extent; that is, the finest of the fruits or vegetables should be separated and used by themselves, as should also those of medium quality. Often it is wise to use the poorest foods for purposes other than canning. The food may then be canned according to the chosen method, but by no means should methods be mixed.