The New Dr. Price Cookbook Part 26

CANNING

Canning is the process of preparing sterilized food so that it will keep indefinitely.

The custom of canning fruit in syrup is based on the improvement in flavor and texture which sugar gives to fruit. Sugar is not necessary for its preservation. Success depends upon thorough sterilization--that is, killing the organisms which cause food to spoil, and then sealing perfectly to prevent their entrance. Fruit may be canned in water, in fruit juice and in syrup.

PRESERVING

The only difference between preserving and canning fruit is that sugar is always used in preserving, while in canning it is used in smaller quant.i.ty or not at all. In preserving the old rule of equal weights of sugar and fruit may be followed.

OPEN-KETTLE METHOD

This method is generally used for preserves, jams, and marmalades.

Food is completely cooked and then poured boiling hot into sterilized jars.

Prepare fruit, which may or may not be peeled, and cut into pieces depending on the variety. Blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water. Cook slowly in as little water as possible or in fruit juice or fruit syrup until done. Fill sterilized jars, seal and invert.

CAN-COOKED METHOD

By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized.

Pare fruit if desired or blanch or scald in boiling water a small quant.i.ty of fruit at a time. (See time table.) Do not blanch cherries, sour cherries excepted, berries or plums.

Chill outside of blanched fruit by immersing a few minutes in a large vessel of cold water. Remove skin from such fruits as peaches.

Pack fruit firmly in clean, tested jars to within one-half inch of top.

Fill jars to within 1/4 inch of top with boiling water, fruit juice or syrup.

Place new rubber on each jar, adjust cover and partly seal.

Place jars on false bottom of water bath and sterilize for required time. See time-table. If the hot-water bath is used, jars should be immersed in sufficient boiling water to cover tops to depth of about 1 inch. Do not begin to time the sterilizing until water boils. Keep water boiling during sterilizing period.

Remove jars from sterilizer. Seal them and invert to cool. Avoid draft on jars, but cool as rapidly as possible.

Wash jars and label. Wrap in paper or store in a dark place to prevent loss of color of red fruit.

Vegetables may also be canned by this method.

A TIME-TABLE FOR CANNING FRUITS BY THE CAN-COOKED METHOD

TIME OF COOKING If the If the preserve Time of hot-water cooker is used Blanching bath is used (5 pounds) Fruit Minutes Minutes Minutes Apricots, peaches 1-2 16 10 Blackberries 16 6 Cherries, Strawberries, Grapes, Plums 16 10 Fruit Juices 20 10 Huckleberries, Raspberries 16 8 Pears 1-2 20 10 Pineapples 60 40 Quinces 1-2 60 40

USE OF SUGAR IN CANNING FRUIT

Sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation.

Thin Syrup--1 part sugar to 2 parts water for sweet fruits.

Medium Syrup--1 part sugar to 1 part water for berries and medium sweet fruits.

Thick Syrup--2 parts sugar to 1 part water for sour fruits.

To make syrup add sugar to boiling water. Stir until all sugar is dissolved, boil 2 or 3 minutes.

CANNED PEACHES

Have ready a syrup by boiling sugar and water together until sugar has dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow 1 cup syrup to each quart jar of peaches and add 1 peach pit to each quart syrup.

Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins; dip quickly into cold water and slip off skins. Cut peaches in halves and remove stones.

Can-cooked method.--Pack peaches in overlapping layers with rounded side upper-most facing gla.s.s. Fill each jar with hot syrup and adjust rubber, cover, and upper clamp, thus partly sealing jar. Place jars on rack in hot water that covers the tops to a depth of 1 inch. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes. Remove jars, seal, and invert to cool.

Open-kettle Method.--Cook peaches in syrup until tender; then with sterilized spoon slip them carefully into sterilized jar; fill jar to overflowing with syrup. Adjust rubber, cover, seal immediately, and invert to cool.

CANNED CHERRIES

Wash and pit cherries. Can sweet cherries as berries. Blanch sour cherries 1/2 minute, in boiling water. Dip in cold water; drain and pack closely into hot sterilized jars. Cover with boiling water or boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling water bath. Remove jars at once, tighten covers, invert to test the seal and cool.

CANNED PEARS

Wash and peel fruit and follow directions for canned peaches.

CANNED BERRIES

Blackberries, blueberries, huckleberries, raspberries, loganberries, gooseberries and strawberries should be canned as soon as possible after picking. Hull or stem; place in strainer and wash by lifting up and down in pan of cold water.

Pack into hot sterilized gla.s.s jars, using care not to crush fruit. To insure a close pack put a 2 or 3 inch layer of berries on the bottom of the jar and press down gently with a spoon. Continue in this manner with other layers until jar is filled. Boiling water or boiling thin or medium syrup should be poured over the fruit at once. Loosely seal.

Sterilize 16 minutes in boiling water. Remove jars, tighten covers, invert to test seal and cool.

ASPARAGUS

Asparagus must be fresh and tender. Select tips of uniform size and maturity, wash, cut into lengths according to containers to be used.

Sc.r.a.pe off scales and tough outer skins and tie in bundles to fit jar.