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The 1918 Fanny Farmer Cookbook
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There are thirteen distinct steps in the process:
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.Grade product. (By product is meant the article to be canned.)
.Prepare product.
.Wash product.
.Blanch vegetables and hard fruits by boiling, scalding, or steaming. Do not blanch
berries
or soft fruits.
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.Plunge product in cold water. This is called the “cold dip.”
.Pack in jars.
.To fruits add syrup; to vegetables add hot water and salt.
.Adjust rubbers and covers.
.Partially tighten covers.
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0.Sterilize or “process” product required length of time.
1.Remove jar from boiling water.
2.Tighten cover of jar.
3.Invert jar to cool.
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Explanation of Steps in the Cold Pack Process
Grading. Fruit and vegetables should be fresh, free from decay, and as nearly uniform in
shape
and state of ripeness as is possible. Wilted fruits or vegetables cannot be guaranteed to keep.
Use imperfect fruit for jams. Can vegetables as soon as picked and fruit the same day as
picked.
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Preparation of Vegetables. Vegetables to be canned are prepared in the same way as when
cooked for the table. When the can is opened, the contents will be ready to use.
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Washing. Vegetables are in danger of spoiling if dirt or foreign substances of any kind
on them. They must be thoroughly cleaned by washing or wiping before being blanched.
remain
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Blanching. Blanching is the term used to designate the process of short cooking before the
product is put into its container. To blanch the fruit or vegetable place a quantity sufficient to
fill
one jar in a wire basket, plunge into a large kettle of boiling water, and leave the length of
time
required in the time−table for blanching. Use a square yard of cheese−cloth with opposite
corners
tied, if wire basket is not at hand. Minutes are counted from the time the water begins to boil
after the product is put into it. Be sure that the water reaches all parts of the product.
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If the blanching kettle is filled with fruit, the water becomes chilled and takes so long to
come
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
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