The 1918 Fanny Farmer Cookbook

again to the boiling point that the fruit becomes soft before it is heated through, while the

of the vegetables are drawn out in the water. Therefore, plunge only a small amount of fruit

vegetables at a time.

juices

and

In steaming, the product is heated by steam but is not immersed in water.

In scalding, the product is plunged into the water. The minutes are counted from the time it

immersed without waiting for the water to come to the boiling−point. Scalding loosens the

of fruit and vegetables that have to be peeled.

skins

Blanching removes any foreign matter that escaped the washing, and any strong flavor that

might be undesirable in the cooked product, and makes it possible to sterilize vegetables in

one

period of cooking. Vegetables not blanched require three periods of cooking on three

successive days.

Cold Dip. Immediately upon removing product from boiling water or steam used in

blanching,

plunge it into cold water, lifting it up and down in the water three times; then drain. Use

plenty of

water and have it cold. Never allow product to soak in water. The cold dip helps to keep

product in shape during sterilization, and makes it easier to remove skins and to handle

product

while packing in jars.

Packing in Jars. Any jar or can that is clean and can be made air−tight may be used.

Large−mouthed, clear glass jars are to be preferred for home use, as they are easy to fill and

can

that

be used again and again. First warm the jars by rinsing them in hot water and let stand in hot

water until used. Pack product firmly and closely, leaving no open spaces, but being careful

product is not jammed or crushed. Arrange products so that they will look well through the

glass. Pack jars and put in sterilizer one at a time.

Adding Syrup or Hot Water. Fill jars to within half an inch of top with boiling liquid,

pouring

it slowly to avoid breaking. For vegetables, expect tomatoes, use boiling water and allow one

teaspoon of salt to each quart jar. For tomatoes use tomato juice and no water. For fruits,

make

a syrup by boiling two parts water with three parts sugar. This may be boiled only long

enough

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES

680