cltlcL y^UXTLLriXj. The housekeeper’s guide to success in preserving and canning of Fruits, Vegetables, Meat, Fowl and Soups, to which have been added other chosen recipes. A compilation of good recipes and useful hints, carefully tested and approved by expert authority. DOMINION GLASS COMPANY LIMITED r A Canadian Publication for Canadian Housewives, by HEAD OFFICE: MONTREAL 19 4 2 ^ f ft — PRESERVING AND CANNING PROCESSING TIME-TABLE Food Syrup Hot Water Bath Hot Pack Pressure Cooker Lbs. Minutes VEGETABLES Quart or Pint Pressure Qt. Pt. Asparagus .... 2 hours 10 40 35 Beans, string. . 2 hours 10 40 35 Corn 3 hours 15 80 75 Peas 2J- hours 10 50 45 Spinach, etc. . . 3 hours 10 90 85 Tomatoes, hot pack 1 5 mins. Tomatoes, cold pack 30 mins. Hot Pack Co/d Pack FRUIT: qt. or pt. qt. or pt. Apples Medium 1 0 mins. 25-30 mins. Apple Sauce. . . 10 mins. Apricots As desired 1 0 mins. 20-25 mins. Berries 10-12 mins. Cherries Thick or Medium 1 0 mins. 25 mins. Peaches As desired 1 0 mins. 20-25 mins. Pears Medium 1 0 mins. 25-30 mins. Plums Thick 1 0 mins. 20-30 mins. Rhubarb 10 mins. Strawberries . . See page 1 5 for directions MEAT AND Pressure Pressure SOUP: Mins. Mins. Meat 3 hours 10 lbs. for 90 or 1 5 lbs. for 60 Poultry 3 hours 1 0 lbs. for 90 or 1 5 lbs. for 60 Fish 3 hours 10 lbs. for 90 or 1 5 lbs. for 60 Soup: Meat Stock . . . 2 hours 15 lbs. for 40 Tomato Puree 1 5 mins. Tomato Soup . 30 mins. 10 lbs. for 10 - 2 - CONTENTS Page PROCESSING TIME-TABLE . . 2 PRESERVING AND CANNING . . 5 CANNING BUDGET SHEET . . 6 WHY FOODS SPOIL Enzymes . 6 Bacteria . 6 How to Kill Bacteria . 6 EQUIPMENT FOR CANNING Jars . 7 Testing Jars . 7 Rubber Rings . 7 Water Bath . ... . 7 Pressure Cooker . 8 METHODS OF CANNING Hot Pack . 8 Open Kettle . 8 Cold Pack . 8 STEPS IN CANNING Preparation of the Jars . 8 Preparation of Food . 10 Filling the Jars . 10 Adjustment of Covers . . . . 10 Processing . 10 Test for Sealing . 13 DETAILED DIRECTIONS Canned Vegetables . 13 Asparagus . .... . 13 Beans . 13 Corn . 13 Peas . 13 Spinach and other Greens . . 13 Tomatoes . 13 RATIO OF RAW TO CANNED PRO- DUCTS 14 CANNED FRUIT Selection and Preparation . . . .14 Syrup 14 Apples 13 Apricots 15 Page CANNED FRUIT— Continued Berries 15 Cherries 15 Peaches 15 Pears 15 Plums 15 Rhubarb 15 Strawberries 15 EXAMINATION OF CANNED FOODS BEFORE USING ... 16 ADVANTAGES OF USING CANNED FOODS 16 CANNED FOODS FOR THE FAMILY MENU 16 Canned Fruits 16 Blueberry Pudding 16 Brown Betty 17 Fruit Blancmange ... 17 Fruit Dumpling 17 Pandowdy 17 Peach Ice Cream 17 Peach Pudding 17 Pear Favourite 19 Pies 19 Steamed Peach Pudding .19 Strawberry Sponge 19 Canned Vegetables Corn Oysters 19 Corn Scallop 19 Corn and Tomatoes 20 Creamed Peas 20 Corn Chowder 20 Cream of Pea Soup 20 Salads Asparagus Salad 20 Spinach Salad 20 Spinach and Tongue Salad ... 20 Tomato Jelly Salad 21 Succotash . 21 Tomato Succotash 21 JELLY Definition 21 Controlling Factors 21 Preparation of the Juice ... 21 = CONTENTS f JELLY — Continued Page Pectin Tests 22 Sugar 22 Jelly Test 22 Fruit Pulp 22 Important Points to Remember . 22 Suggestions for Fruit Combinations 23 CONSERVES 25 MARMALADE 25 Method of Making Marmalade . 25 Rhubarb Marmalade .... 26 Carrot Marmalade 26 Tomato Marmalade .... 26 Vegetable Marrow Marmalade . 26 JELLIES AND JAMS FOR THE FAMILY MENU Cereal Cakes Griddle Cakes Jelly Roll Pastry Sandwiches .... Pinwheel Rolls Roly Poly Shortcake 26 26 26 27 27 27 27 27 FRUIT JUICES General Directions 28 Sugar 28 Plum, Cherry, Peach Juice . 28 Concentrated Grape Juice ... 28 Second Extraction ... 28 Raspberry Vinegar 28 Fruit Syrup 28 Uses in the Diet 29 PICKLES Page Celery Sauce 29 Chili Sauce 29 Fruit Catsup 31 Garibaldi Sauce 31 Indian Relish 31 Mixed Pickles 31 Piccalilli 31 Rummage Pickle 31 Rhubarb Catsup 32 Ripe Cucumber Pickle .... 32 Spiced Currants ... . 32 Sweet Fruit Pickle 32 Sweet Green Tomato Pickle . 32 Tomato Butter 32 Tomato Relish 33 MEATS General Directions 33 Preparation and Packing . . 33 Processing 34 POULTRY General Directions 34 Preparation and Packing ... 34 RECIPES Prairie Chicken 35 Wild Ducks 35 Mince Meat 35 Tongue 35 FISH General Directions 35 SOUPS WILD FRUITS Canned 29 Beverages 29 Jelly 29 Soup Stock .... ... 36 Chicken Stock ... 36 Tomato Puree ... 36 Tomato Soup ... 36 \jQA&AJ>UTX^ cltlcL (ItUlTL Lruj, T WO or three generations ago, the lady of the home made what the family called “preserves.” It was a mixture of approximately equal volumes of sugar and native-grown fruit which were cooked together until thick. It could not ferment — the high content of sugar prevented any yeast plant living in it. At that time the science of bacteriology was not very well known. Today the science of bacteri- ology is applied to food preservation, and the “Chate- laine,” or mistress of the castle, can preserve almost any food that grows near her home. “Preserving” means preservation of vegetables, fruits, meats, fish — which makes it a much more comprehensive term than the old-time word “preserves.” “Canning” is a method by which food is packed in airtight containers with or without water, heat is applied to destroy all micro-organisms, and the food is preserved as nearly as possible in the condition in which it would be served when freshly cooked. It is an economical and satisfying way of preserving many foods, which enables them to be used at times and places where they are not available in their fresh form. Canning should be looked upon as a means of preserving surplus food, by the best method for a specific product, in order that it may be used later to advantage. What foods and how much should be canned depends upon the conditions in each household. A budget helps. In the following table, the second column shows the needs of one person; in the blank column at the right, can be placed the number of pints or quarts necessary to supply the require- ments of the entire family. We will assume that fresh vegetables and fruits can be obtained for approximately four months of the year. This leaves about thirty-six weeks when canned foods will be needed. With canned vegetables served four days a week, and canned fruits on the menu five days a week, the budget will look like the Budget Sheet shown on the next page. Canning should be confined to seasons when fruits and vegetables are most abundant, as freshness, quality, and price are then generally satisfactory. Meats and fish may be canned when the excessive supply permits. If you have no garden of your own, watch the markets carefully. You can secure plenty of fresh fruits at. very reasonable prices, provided you make your purchase at the right time. Fill your glass jars. Do not let one stand empty this year. Retain for winter consump- tion the foods that would otherwise go to waste. If your family needs are small, be a canner, anyway. There is always a demand for high- class products. Disposal of any surplus may more than offset the expense of the canning done for domestic needs. Never put off your canning until the last moment. Each fruit and vegetable has a certain short season of its own, when QUALITY, QUANTITY and PRICE are best. An effort to secure sufficient to meet your requirements should be made at that time. Remember that fruits and vegetables are most precious adjuncts in a well-balanced diet, and should be used all the year round. If the cost of sugar is a question of moment to you, - 5 — PRESERVING AND CANNING try preserving by the sugarless method. You will be surprised and delighted by the excellent flavour thus retained. Sugar can be added to the fruit when served. CANNING BUDGET SHEET FOOD PER PERSON FOR 36 WEEKS FOR FAMILY FOR 36 WEEKS TOMATOES 18 pints or 9 quarts GREENS: / Chard-... Dandelions 9 pints or 4 quarts Spinach Other Greens OTHER VEGETABLES: Beans Com... Peas J 1 9 pints or quarts FRUITS 22 pints or 11 quarts WHY FOODS SPOIL I T is known that foods spoil because of the action of three different micro-organisms, viz.: yeasts, moulds, and bacteria. To know the life history of these organisms is to know how to control them. Successful food preservation is based upon this knowledge. 1. There are present in all fresh vegetables and fruits certain organic organisms called “enzymes.*’ These enzymes bring about the normal ripening of foods, and unless checked, they continue to act until the food decays. They are easily killed by heat, therefore, it is necessary to gather the fruit and vegetables when they are in prime condition, and prevent further action of the enzymes by heating the food at once. This is one of the reasons that food should be canned as soon as possible after being picked. 2. The second and most important form of food spoilage is that caused by minute plants which are present on foods, jars, dishcloths, hands, in the air, water, soil — in fact, on every- thing. The respective names of these plants are yeasts, moulds, and bacteria. The yeasts and moulds are fairly easily killed by heat. It is the bacteria that cause the trouble, because they go into spore formation, which renders them more difficult to destroy. HOW TO KILL BACTERIA The temperature of boiling water at sea level (212°F) will destroy the growing or vege- tative form of bacteria, but only long controlled heating at boiling temperature will kill the spore forms. When the juices are acid, as in tomatoes and fruits, the bacteria are destroyed fairly quickly at 212°F. This is the reason that fruits and tomatoes are easily canned. But the spore forms of bacteria may be surely and completely destroyed at temperatures above 212°F, such as are obtained in the pressure cooker. The successful application of heat to kill bacteria is influenced by two things: — (1) the number of bacteria present, and (2) the time required for the high heat to reach the centre portion of the food in the jar. You will note in some cases the directions say avoid having too dense a pack or the food in the centre of the jar may not be sterilized. — 6 — -■ DOMINION GLASS COMPANY LIMITED '■ - = In order to lessen the number of bacteria, wash the vegetables thoroughly and use only freshly gathered products free from decay. These are important points to remember. Some of the most resistant forms of bacteria are found in the soil. Therefore, low-growing vegetables, such as spinach, or fuzzy ones, such as certain kinds of string beans, carry increased possi- bilities of infection, and should be most carefully cleaned. EQUIPMENT FOR CANNING GLASS JARS T HE ideal jar can be securely and easily sealed. It has a wide mouth and straight sides, in order that it may be thoroughly washed and readily packed with food. The glass should be clear, and display the true colour of the contents. Glass jars are better containers for canned foods than tins, and they have the added advantage of being usable any number of times. We manufacture the following styles: — PERFECT SEAL. Wide mouth, with glass top and wire spring. CROWN. Wide mouth, with glass top and screw ring. IMPROVED GEM. Wide mouth, with glass top and screw ring. BEST. Extra wide mouth, straight sides, with glass top and screw ring. DOMINION. Wide mouth, with two-piece metal cap. TESTING THE JARS Run the finger round the top of the jar and the edge of the cover, to see that there are no rough spots. If they are present, they should be scraped off before the jars are used. Pour about two inches of water into the jar, put the rubber ring and cover in place, seal tightly, and wipe off all water from the outside of the jar. Invert the jar and shake vigorously. If it leaks, put on two rubber rings and test again. If it still leaks, do not use it for canning. It will make a good receptacle for cereals, sugars, or other staple commodities. RUBBER RINGS These should be bought new each year, and must be of good quality if they are to stand the processing temperature. They are easily tested. Double the rings together and press the fold with the fingers — the rubber should not crack under this treatment. Also, they should stretch to about twice their length, and return without change of shape. New metal caps for the DOMINION jar must be bought annually. WATER BATH A wash boiler, a kettle, or any vessel large enough to hold a convenient number of jars, may be used for the water bath. The cover should be tight fitting; to insure this, an inch rim can be soldered on the cover, so that it may fit tightly into the receptacle. The boiler should be fitted with a rack which allows a three-quarter-inch space at — 7 — f PRESERVING AND CANNING =- the bottom, for full circulation of water. This rack may be made of wire netting similar in design to a cake cooler, or, it may be made from slats of wood placed about one inch apart with cross pieces underneath to raise it. Very good commercial racks may be purchased at a nominal cost. PRESSURE COOKER A pressure cooker is a vessel especially designed for obtaining temperatures higher than can be reached in a water bath. It should be well constructed and the top should clamp on tight, so there is no leakage of steam when in use. The top should be equipped with a pressure gauge, a thermometer, a safety valve, and there should be an outlet with a pet cock. The size should be suited to the number of containers to be handled at one time. It can be used not only for canning, but throughout the year for cooking meat, cereals, vegetables, and a number of desserts. In some places, clubs have bought a pressure cooker and rented it to the members. METHODS OF CANNING HOT PACK T HE easiest way is that known as the hot pack method. The food is heated in a minimum quantity of liquid until the entire mass boils, then, it is filled boiling hot, into hot sterilized jars, which are immediately put into the hot water bath. This method materially shortens the time of processing, and there is little danger of micro-organisms entering the jar. OPEN KETTLE By the open kettle method, the food is cooked in a saucepan. The food is then filled into hot, sterilized jars, and sealed at once. The jars, covers, rubber rings, must all be sterilized, and care must be taken that nothing unsterilized touches any part that will later come in contact with the food. High speed is necessary when filling and sealing the jars, in order that no bacteria-laden air will be incorporated. The sealed jars are inverted while boiling hot. Fruits and tomatoes may be canned by the open kettle method. COLD PACK When canned goods are exhibited at fairs, the appearance is taken into account when they are judged. The prepared food can be packed more attractively when cold. Then the liquid is added and the jars are processed until the contents in the very centre of the jar are boiling. This necessarily requires a longer processing period than the hot pack method. STEPS IN CANNING PREPARATION OF THE JARS T HE jars, covers and rings should be thoroughly washed in warm, soapy water, then rinsed in hot water. A brush is a great aid in getting the accumulated dust out of the crevices. Immerse the clean jars in actively boiling water and allow to remain there for two or three minutes. To avoid breakage, immerse the jar so the hot water flows inside, thus equalizing the temperature on the inside and outside. Or, the jar may be placed in warm water and left there until the water boils. The covers and rings are more easily handled if they are placed in a wire basket, then lowered into the boiling water. A long-handled spoon is a satisfactory implement with which to remove the jars from the boiling water. Better yet, is a lifting fork which clamps over the article. It is most con- — 8 — NEW STYLE “PERFECT SEAL” JAR Made in Canada From coast to coast across Canada, the Perfect Seal Jar, has for many years, been a favourite and can be found on the pantry shelves of those homes where the exacting housewife insists upon adequate results from her canning and preserving budget. Being made from strong, clear flint glass, this jar is highly recommended for all methods of canning. Many years of satisfactory service can be assured by changing the rubber ring each season, and using the adjustable feature to insure a perfect seal. Made in four sizes — small, medium and large, and the “Baby Perfect Seal” (approx. \ pint). — 9 — f 1 — -- ~ PRESERVING AND CANNING venient when removing the filled jars from the processing kettle. It saves time and burnt fingers. It is so constructed that the weight of the jar increases the security of the grasp. The price is nominal. Empty the water from the jar (do not make any attempt to dry it with a cloth), place it on a cloth in a pan of hot water, fill the jar at once, adjust the rubber ring and cover, and place it in the processing kettle. Or seal it airtight, if the open kettle method is used. It is > a good plan to adjust the rubber ring to either the jar or cover, before filling the jar. PREPARATION OF THE FOOD Select only clean, sound, fresh fruits, vegetables, meat or fish that is in excellent condition. It is essential that all vegetables be canned the day they are picked. “Two hours from the garden to the jar” is a safe rule. Grade them for size and some degree of ripeness. Wash them thoroughly until every trace of soil is gone. The most effective way to clean vegetables is to clean them with a small brush. The dangerous bacteria and those most difficult to kill are in the soil, therefore, scrub off the dirt. Non-acid vegetables should be pre-cooked to remove air, to shrink them, and to make it possible to pack food in the containers at boiling temperature. While the food is cooking in the saucepan, the jars may be boiled in the hot water bath. This serves the double purpose of sterilizing them, and of heating them, so they may be filled with the hot material without danger of breakage. FILLING THE JARS Place the rubber ring on the jar, if the food has been pre-cooked, fill it boiling hot into the jar. Add one teaspoon of salt to each quart of vegetables; and, in addition, two teaspoons of sugar to each quart jar of tomatoes, corn, or peas. (If one can estimate the volume of vegetables in the saucepan, the salt and sugar can be added during the pre-cooking stage.) Have a sufficient proportion of liquid to solid, to prevent too dense a pack. If there is not enough liquid from the pre-cooked vegetables, add enough boiling water to overflow the jar. As soon as a jar is filled with vegetables, place it in the processing kettle, or hot water bath. Do not let the filled jar stand on the table while another jar is filled. Add boiling syrup to cold-packed fruit until the jar overflows. ADJUSTMENT OF COVERS See that the rubber ring is in place, and adjust the cover. Screw the metal ring down tight, then give it a half turn back. With the “Perfect Seal,“ adjust the upper clamp in position to hold the cover in place, leaving the lower clamp loose until after the processing period. Seal each jar completely airtight immediately it is removed from the water bath, turn it upside down and leave it so until cold. PROCESSING Processing is heating the material in jars to kill the bacteria. Be sure the jars do not touch each other, and that the rack upon which they stand is raised sufficiently from the bottom of the boiler to allow free circulation of water. Have the water in the water bath about the same temperature as the jars. See that the water comes over the top of the jars. Take the time of processing after the water begins to boil and bubble in the hot water bath. Have the cover adjusted so that no steam escapes. The water will evaporate during the long boiling period. Replenish it with boiling water, thus keeping the tops of the jars covered with the boiling liquid. The lifting fork mentioned on page 8, allows the jars to be removed without burning the fingers. When the processing period is complete, remove the jars and seal each one immediately it is taken from the water bath. Avoid placing them in a draught, as this may cause breakage. Invert the jars, and when cold, examine them for leakage. Wash the jars and label them. - 10 - ' "" ~ = DOMINION GLASS COMPANY LIMITED = The Adjustable Feature of the Old Style Perfect Seal Jar with Neck Wire ' How you can make sure the lid will be tight If spring becomes loose when hinge is not below star. . Turn the lid and spring around until hinge is below star. Then set top wire on lid and pull down spring as usual. With the hinge below the star , slack is taken up and the lid is tight. See page 1 2 for the adjustable feature of the New Style Perfect Seal jar, with no neck wire — 11 — The Adjustable Feature of the New Style Perfect Seal Jar with no Neck Wire Hou) you can make sure the lid will he tight * * With the hinges inserted in holes or recesses “2," the slack Is taken up and the lid is tight. See page 1 1 for the adjustable feature of the Old Style Perfect Seal jar, with neck wire — 12 — DOMINION GLASS COMPANY LIMITED — = TEST FOR PERFECT SEALING After a few days, test the jars for perfect sealing. Remove the metal collar, or undo the clamps, and try to lift off the glass cover with the fingers. The cover should hold in place securely, because of suction caused by the contraction of the air inside the jar after cooling. Fasten the metal clamps or screw down the metal collar, if the cover is tight, and store in a cool place. If the cover is loose, use the contents at once, or put them into another airtight jar and process again. f DETAILED DIRECTIONS CANNED VEGETABLES ASPARAGUS — Grade according to size; wash thoroughly. Scrape the scales from the stalks and clean away the dust underneath. Tie the stalks in bundles and cut them in lengths to fit the jars; stand them in a saucepan, with boiling water over the tough lower portions only, cover tightly and boil 4 or 5 minutes. Pack boiling hot, into hot, sterilized jars, keeping the tips up, if possible. Cover with the water in which they were boiled, add one teaspoon of salt to each quart jar and process in the hot water bath 2 hours. Or, process at ten pounds pressure for 40 minutes, pints 35 minutes. The stalks which have been cut off may be cut into half-inch lengths, water added to cover, boiled 2 minutes in an uncovered vessel, packed and processed. STRING BEANS — String, wash thoroughly, cut into pieces of desired size, or leave them whole. Cover with hot water, and boil 5 minutes in an uncovered vessel. Pack into hot, sterilized containers, boiling hot, cover with water in which they were boiled, add one tea- spoon of salt to each quart jar, and process in the hot water bath 2 hours; or at 10 pounds pressure for 40 minutes; pint jars 35 minutes. CORN — Shuck, silk, and clean it carefully. Cut from the cob, weigh, add half as much boiling water as corn by weight. (A pint of water weighs a pound.) Add one teaspoon of salt and two teaspoons of sugar to each quart of corn, boil 5 minutes, and fill boiling hot into hot, sterilized jars. Fill jar about three-quarters full of corn, then to overflowing with liquid in which corn was boiled; use more boiling water, if necessary. Process in the hot water bath 3 hours, or at 15 pounds pressure for 80 minutes; pints 75 minutes. PEAS — Use only young, tender peas. Shell, wash, add water to cover and bring to a boil. Add 1 teaspoon of salt to each quart (and two teaspoons of sugar, if desired). Pack boiling hot, into hot, sterilized jars, process 2\ hours in the hot water bath, or at 10 pounds pressure for 50 minutes; pints 45 minutes. SPINACH AND OTHER GREENS — Pick over, throw away any imperfect leaves and tough stems. Wash carefully, lifting the leaves from the water each time the water is changed. Heat the greens in a covered vessel until wilted, adding just enough water to prevent burn- ing. Stir occasionally. Add 1 teaspoon of salt to each quart. Pack boiling hot, into hot, steri- lized jars, taking care that the greens are not packed too solidly and that there is sufficient liquid to cover. Process in the hot water bath for 3 hours, or at 10 pounds pressure for 90 minutes; pints 85 minutes. TOMATOES^Grade for size and perfection. Wash, place them in a cheesecloth bag or a wire basket, and immerse them in boiling water for about a minute. Then plunge them into very cold water. Peel, and cut out the core, taking care not to cut into the seed cells. From this point different methods of canning may be used. ]. Open Kettle — Cut up the tomatoes and boil them for 5 or 10 minutes. Do not add any water. To each quart, add 1 teaspoon of salt and 2 teaspoons of sugar. Pack boiling hot, into hot, sterilized jars, and seal immediately. - 13 - L PRESERVING AND CANNING 2. Hot Pack — Cook and pack the tomatoes as in the open kettle method, then process them in the hot water bath for 1 5 minutes. This is a safer method than the open kettle. 3. Cold Pack — P ack the peeled, uncooked tomatoes into jars and add salt and sugar. Fill the jars with cooked, strained tomato juice. Process quart jars in the hot water bath 30 minutes, pints 25 minutes. Imperfect tomatoes can be cooked for the juice. If the juice is used to fill the jars, the colour and flavour of the whole tomatoes are retained better, and the entire contents of the jar are usable. RATIO OF RAW TO CANNED PRODUCTS 1 bushel baby beets about 32 pints 1 bushel string beans , " 35 1 bushel chard “ 10 1 bushel corn 24 1 small pumpkin " 2 1 small squash “ 2 “ 1 bushel ripe tomatoes (canned in tomato juice) 27 1 bushel peaches, halved 36 1 bushel pears, halved 36 1 bushel plums 50 “ 1 6 quarts strawberries 24 1 4 stalks rhubarb “ 3 CANNED FRUIT % SELECTION AND PREPARATION The fruit should be sound, firm, not over-ripe, free from blemishes, and uniform in size. Pick over, and wash all small fruits in a colander. Prepare according to the kind of fruit. Remove stems and blossom ends from cur- rants and gooseberries; stones and stems from cherries; prick plums with a needle to keep the skins from bursting. Dip peaches and apricots in boiling water, then in cold water to loosen the skins; remove the skins and stones, drop the halves in cold water to prevent discolouration. Peel and core pears, quinces and apples, then drop them into cold water. SYRUP The density of the syrup is determined by the acidity of the fruit, and by the de- sired result. While the fullness of the pack will influence the amount of syrup used, approximately one cup of syrup can be allowed for a pint jar filled with large fruit, and one-half cup, if filled with small fruit. Boil the syrup five minutes and skim if necessary. Thin Syrup .... 1 cup sugar to 3 cups water. Medium Syrup . 1 cup sugar to 2 cups water. Thick Syrup ... 1 cup sugar to 1 cup water. DOMINION GLASS COMPANY LIMITED APPLES — Pare, cut in quarters or halves, core and drop them into cold water to prevent discolouration. Simmer the apples in a medium syrup from 5 to 10 minutes, according to the hardness of the fruit. Pack into hot, sterilized jars, and fill with boiling syrup. Process 10 minutes in a water bath. If more flavour is desired, the following may be added: stick cinnamon, ginger root, lemon juice, whole cloves. APPLE SAUCE — Peel, core, and steam the apples until soft, run through a colander, and measure. Add one cup of sugar to each gallon of sauce, heat to boiling, pack into hot, sterilized jars, and process in water bath 10 minutes. The amount of sugar used is optional. APRICOTS — Place the fruit in a wire basket or cheesecloth, immerse in boiling water for a minute, then plunge into cold water for a few seconds. Remove the skins, cut the apri- cots into halves and discard the pits. Pack at once, placing the halves in overlapping layers, the concave half of each half being downward. Fill the jars with thick or thin syrup, as desired, process both quarts and pints in the water bath 20 to 25 minutes, according to the hardness of the fruit. Or use the hot pack method given for apples. BERRIES— Blueberries, blackberries, currants, gooseberries, raspberries and other small fruits are included. Pack the prepared fruit into jars, pressing gently into place; cover with hot syrup of the required density. Process quart and pint jars 12 and 10 minutes respectively in the water bath. (See paragraph below for strawberries.) Shrinking can be avpided by pre-cooking. To one pound of berries, add \ to J pound of sugar according to the acidity of the fruit. Boil fruit and sugar together 5 minutes. Pack into hot, sterilized jars, and process all sizes 10 minutes in the water bath. CHERRIES— The pits may be removed or not. If canned unpitted, the cherries should be pricked to avoid shrinking. Cover with boiling syrup, using thick syrup for sour cherries, and medium for sweet. Process quart and pint jars for 25 minutes in the water bath. The hot pack method given for apples may be used. PEACHES — Same as apricots. PEARS — Same as apples. j PLUMS— Wash. Prick each plum to avoid bursting of the skin. Pack into hot, sterilized jars, and fill with thick syrup, boiling hot. Process quart and pint jars 20 to 30 minutes, depending upon the hardness of the plums. Or, use the hot pack method given for apples. A sauce may be made by cooking the plums with sugar to taste. Strain out the pits and skins if desired. Fill into hot, sterilized jars and process 10 minutes. RHUBARB— Wash and cut the stalks into inch lengths. Add just enough water to pre- vent burning. Boil until soft, add sugar to taste. Pour boiling hot, into hot jars and process 10 minutes. STRAWBERRIES — No. 1 : See “Berries” for directions. No. 2: To each quart of fruit add one cup of sugar, and two tablespoons of water. Sim- mer slowly for 15 minutes; avoid breaking the berries. Let stand overnight in the kettle. In the morning reheat the mixture to boiling, fill into hot, sterilized jars, and process all sizes 10 minutes. No. 3: Place a layer of stemmed and washed strawberries in a dish, then a layer of sugar. Repeat until all are used. Use one cup of sugar to each quart of fruit. Let stand overnight at room temperature. Next morning, bring slowly to boiling point, pour into hot, sterilized jars, and process 10 minutes. - 15 - t — - PRESERVING AND CANNING — -= EXAMINE CANNED FOOD BEFORE USING C ANNED food should be examined carefully before it is used. There should be no sign of leakage, the contents should appear sound, and the liquid should be no more cloudy than when first canned. There should be no sudden outrush of air or spurting of liquid when the can is opened, and the odour should be characteristic of the food. The types of spoilage most frequently occurring are easily recognized: “swells” by the outrush of gas, and “flat sours” by the sour odour. But the third type, that due to bacillus botulinus , is more difficult to detect. Any spores of this bacterium that are not killed during canning will germinate in the closed container, and a toxin (or poison) is formed that is very deadly. In some cases, this organism may develop and form poison with very little indication of spoilage in the food. When present in small quantities, this toxin is destroyed by boiling, and, it is therefore recommended that all canned vegetables and meats be boiled at least 10 minutes before they are tasted. Add more water if that in the jar is insufficient. Smell the hot food carefully, since heat brings out odours not noticeable in cold canned goods Spoiled canned foods should always be destroyed, and any containing botulinus toxin should be disposed of safely. If buried, it should be so deep it will not be scratched up by fowls or animals. Both toxin and bacteria can be destroyed by boiling if a large tablespoon of lye is added to each quart. ADVANTAGES OF CANNED FOODS F RESH fruits and vegetables may not be obtainable at any price during some seasons of the year. But the fine-flavoured and luscious varieties that have been canned will bring delight to the eye, and joy to the palate of the connoisseur. Canned fruits and vegetables possess valuable nutritive properties because they are rich in mineral constituents necessary for body building. The vitamin content, also, is appreciable. With a well-stocked emergency cupboard, the homemaker will be independent of market and climatic conditions.' CANNED FOODS FOR THE FAMILY MENU CANNED FRUITS C ANNED fruits, alone, are always acceptable for desserts. Serve them with plain yeast bread, cake, hot biscuits or muffins at either the noon or evening meals. In addition, they may be used to make pies, cakes, cocktails, ice creams and puddings. BLUEBERRY PUDDING 2 { cups flour f cup sugar 3 teaspoons baking powder 1 egg £ teaspoon salt £ cup shortening 1 cup milk Cream the fat, add sugar, egg well beaten. Sift flour, baking powder and salt, add alternately with the milk. Bake 30 to 35 minutes in a shallow pan. Cut in squares, and serve with blue- berries — other fruits may be substituted for the blueberries. A spoonful of whipped cream on the top of each serving will add to the attractiveness of the dessert. — 16 — DOMINION GLASS COMPANY LIMITED BROWN BETTY 2 cups breadcrumbs J cup sugar or molasses 2 cups sliced fruit £ teaspoon cinnamon § cup fruit juice Juice and rind of 1 lemon i cup butter Mix the melted butter thoroughly with the breadcrumbs. Sift the spice with the sugar. Arrange layers of buttered crumbs and thin slices of fruit in a baking dish. Sprinkle each layer of fruit with sugar. Have a layer of crumbs on top, and pour fruit juice over the whole. Bake in the oven until well browned and heated through. FRUIT BLANCMANGE 2 cups milk 3 tablespoons sugar 2J tablespoons cornstarch £ teaspoon vanilla Few grains salt Scald cups of the milk. Mix cornstarch and sugar with ^ cup of cold milk. Pour the hot milk over the cornstarch mixture, stirring until smooth; cook over low, direct heat until thick and smooth. Cover and cook in a double boiler 45 minutes. Add the salt. When nearly cold add the vanilla and stir in 1 cup of fruit, such as cherries or raspberries, which have been thoroughly drained. Turn into individual moulds which have been wet with cold water. Serve with cream, or other desired sauce. Another way is to put the blancmange into a serving dish; when firm, put the fruit on top. FRUIT DUMPLINGS Roll a rich baking powder biscuit dough \ inch thick. Cut it into 4-inch squares. In the centre of each square place a half peach or pear; moisten the edges of the dough with cold water or milk and fold so the corners meet in the centre. Press the edges lightly together. Brush the tops with milk, and sprinkle with sugar and spice. Place in a greased pan with a small amount of boiling water and bake in a very hot oven until the dough is cooked. Serve with sauce or cream. PANDOWDY Fill a greased baking dish half-full of peaches, pears, or other fruit, sprinkle with nutmeg or cinnamon, add a small amount of fruit juice, cover with baking powder biscuit dough that has been rolled about \ inch thick. Bake in a hot oven. PEACH ICE CREAM 2 cups milk 2 egg yolks 2 tablespoons flour 1 cup heavy cream 2 tablespoons milk 2 cups peach pulp and f cup sugar juice Scald the 2 cups of milk. Mix the flour and 2 tablespoons of milk to a smooth paste, then slowly stir it into the scalded milk, stirring until thickened and smooth. Then cook over hot water 15 minutes. Pour slowly over the beaten yolks and sugar, stirring constantly, return to double boiler and cook 5 minutes longer. When cold, add the cream, peach-pulp, and freeze. PEACH PUDDING 1 pint milk i teaspoon salt i teaspoon vanilla i cup sugar 8 sliced, canned peaches Stale bread • eggs Beat the eggs, add the sugar, salt, vanilla and milk. Dip slices of stale bread into the mixture, and line a baking dish with them. Arrange layers of sliced peaches and bread to fill the dish. Pour the remaining liquid over the top. Set in a pan of hot water and bake in a slow oven until firm. This may require about half an hour. Serve hot with any desired sauce. - 17 - PRESERVING AND CANNING “CROWN” JAR Made in Canada For those housewives who prefer the screw top jar, here is one that has stood the test of time. The Crown Jar has been a friend of the Canadian housewife for many years, o ma er whether you are canning or preserving for home use only, or for exhibition purposes, e clear flint glass and sanitary features of the Crown Jar will appeal to you. . A jar that is easily cleaned and sterilized. The glass top and non-corroding zinc ban insure perfect sealing qualities. Change rubber ring each season to secure perfect results. Made in four sizes — small, medium and large, also very small (approx. J pint). - 18 - m — = DOMINION GLASS COMPANY LIMITED -- = PEAR FAVOURITE h cup milk 3 pears 1 cup boiling water Jam or conserve i teaspoon salt Whipped cream £ cup rice Wash the rice thoroughly and cook it in the boiling water until the water is all absorbed, then add the salt and milk and continue cooking until the rice is soft. Put it into small moulds and chill. Turn out on a serving plate and surround by halves of pears. Place a spoonful of whipped cream on top of each mould, garnish with coloured jam, and fill the pear cavities with jam. The cream should be sweetened, and flavoured with vanilla. PIES No. / — Line a plate with pastry, fill with pears, peaches, apples, or any combination of fruits. Cover with pastry and bake in a hot oven. No. 2 — Line a plate with pastry and bake in a hot oven. Fill with any desired fruit, and cover with meringue made of 2 egg whites beaten stiff, 2 tablespoons of sugar added, and flavoured with vanilla. Brown in a slow oven. No. 3 — Pile fruit into a baked pastry shell. Cover with whipped cream, sweetened and flavoured. STEAMED PEACH PUDDING 2 cups flour 3 tablespoons butter 4 teaspoons baking powder About 1 cup milk i teaspoon salt 2 cups peaches Sift the dry ingredients, put in the butter, add enough milk to make a stiff batter. Place the sliced fruit in a greased pudding dish, spread the stiff batter over the fruit, and place in a steamer over rapidly boiling water. It is essential that the water never falls below boiling point during the steaming; be sure to use boiling water to replenish. Steam for 1 hour. Turn the pudding out carefully on the serving plate — this brings the fruit on top. Sprinkle with sugar and spice, serve with cream or peach sauce. Apples can be substituted for the peaches. STRAWBERRY SPONGE 1$ tablespoons gelatine 2 tablespoons lemon juice | cup cold water 1 cup strawberries and juice | cup boiling water Few grains salt 1 cup sugar 3 egg whites 1 cup cream Soak the gelatine in the cold water 5 minutes, dissolve it in the boiling water, add sugar and lemon juice. When beginning to set, beat with a Dover egg beater until foamy. Stir in the strawberries. Fold in the stiffly beaten egg whites and the whipped cream. Turn into a large mould, or individual moulds. Chill. CANNED VEGETABLES CORN OYSTERS 1 cup corn pulp 2 tablespoons flour 1 egg Salt and pepper Chop the corn very fine. To the corn add the well-beaten egg yolk, flour, salt and pepper. Fold in the stiffly beaten egg whites. Drop by spoonfuls on a hot frying pan which contains a small amount of fat. Brown on one side, turn and brown on the other side. Serve hot. CORN SCALLOP 1J cups milk 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1 egg 2 cups corn 1 tablespoon Worcestershire sauce Buttered crumbs - 19 PRESERVING AND CANNING Melt the butter, stir in the flour, add the milk and stir until smooth and thickened. Add the beaten egg, corn and Worcestershire sauce. Pour into a baking dish, cover with buttered crumbs and bake in a moderate oven until brown and heated through about 20 minutes. CORN AND TOMATOES 2 cups corn 2 teaspoons sugar 2 cups tomatoes 1 cup buttered crumbs £ teaspoon salt Paprika Mix corn, tomatoes, sugar, salt, \ teaspoon paprika, and pour into a buttered baking dish. Spread the buttered crumbs over the top and bake in a moderate oven for 25 minutes or until the crumbs are brown and the whole is well heated. CREAMED PEAS 2 tablespoons fat i teaspoon salt 2 tablespoons flour i teaspoon pepper 1 cup milk 2 cups peas Melt the fat, stir in the flour, add the milk and stir until smooth and thick. Add salt and pepper. Add the peas and cook over hot water 1 5 minutes. Serve on toast. CORN CHOWDER 2 cups corn 1 sliced onion 4 cups potatoes 1 qt. scalded milk 1 lb. fat pork 8 crackers 2 tablespoons butter Salt and pepper Cut pork in small pieces and dry out; add onion and cook until yellow. Parboil potatoes 5 minutes, drain, and add potatoes to the fat; then add 2 cups of boiling water and cook until the potatoes are soft, add corn and milk and heat to boiling point. Add crackers, split, and soaked in enough cold milk to moisten; add butter. Serve hot. CREAM OF PEA SOUP 2 cups milk 1 cup peas 1 tablespoon butter Salt and pepper I tablespoon flour Parsley Cook the peas in their own liquor until boiling. Melt the butter, stir in the flour, add the milk and stir until smooth and thickened. Put the peas through a sieve and add the pulp to the sauce. Season to taste. Chop the parsley and add; this is optional. SALADS ASPARAGUS Arrange the asparagus on crisp lettuce leaves, or on a bed of finely shredded cabbage. Place a layer of salad dressing across the top, and garnish with paprika. SPINACH To each cup of spinach use 1 hard-cooked egg. Heat the spinach, chop fine, and pack into small moulds. When cold, unmould and garnish with slices of hard-cooked egg. Serve on lettuce leaves with salad dressing. SPINACH AND TONGUE Drain the spinach and season with vinegar or lemon juice, as well as salt and pepper. Pack tightly in small moulds. Place slices of cold boiled tongue on lettuce leaves, and on top put a mould of spinach. Serve with salad dressing. - 20 - DOMINION GLASS COMPANY LIMITED ~ TOMATO JELLY Heat and strain 1 pint of tomatoes. Soak 1| tablespoons of gelatine in 3 tablespoons of cold water for 5 minutes, then dissolve it in the hot tomato juice, add 1 teaspoon of sugar. Pour into small moulds and chill. Unmould on lettuce leaves and serve with salad dressing. If further flavour is desired, the following may be heated with the tomatoes before they are strained: ^ bay leaf, 3 cloves, 2 peppercorns, celery leaf. SUCCOTASH 2 cups corn 1 C up milk 1 cup dried lima beans 3 tablespoons butter Soak the beans overnight, then boil gently until tender. To the drained beans add the corn, milk, butter, and salt and pepper, heat thoroughly, and serve hot. TOMATO SUCCOTASH l cup canned tomatoes ^ tablespoon butter i cup corn | teaspoon sugar i cup beans 1 slice of onion Saute the onion in the butter until yellow, add other ingredients and cook until blended. Serve on toast, or in a border of cooked rice. JELLY W HAT is a perfect jelly? The most universally accepted definition is that of Dr. N. E. Goldth waiter — “A perfect jelly is a beautifully coloured, transparent, palatable prod- uct, obtained by so treating fruit juice that the resulting mass will quiver, not flow, when removed from its mould; a product with texture so tender that it cuts easily with a spoon, and yet so firm that the angles thus produced retain their shape; a clear product that is neither syrupy, gummy, sticky, nor tough; neither is it brittle, and yet it will break, and does this with a distinct cleavage which leaves sparkling, characteristic faces. This is that delicious, appetizing substance, a good fruit jelly.” CONTROLLING FACTORS The texture and firmness of the jelly depend upon the presence of pectin and acid in the fruit juice; the tenderness is controlled by the amount of sugar used; while the colour and flavour are regulated by the colour and flavour contained in the fruit itself. The pectin is more abundant in fruit slightly under-ripe; therefore, have part of the fruit under-ripe to secure a firm jelly, and part ripe to give the desired flavour. Fruits high in both pectin and acid are: Apples, crabapples, currants, gooseberries, grapes, cranberries, oranges, plums, raspberries, and blueberries. Quince and peaches contain pectin, but lack acid, while cherries, pineapple, rhubarb, and strawberries have acid, but insufficient pectin for jelly-making. The rind, core and seeds are high in pectin. PREPARATION OF THE JUICE 1 . Some of the fruit should be under-ripe. 2. Wash large fruit, cut in pieces, add water to cover, cook until soft. 3. Wash small fruit in a colander, pick from stems, put into the preserving kettle, crush with a wooden spoon or masher, cook until soft. - 21 - r PRESERVING AND CANNING — 4. Pour the cooked fruit into a jelly bag which has been wrung out of hot water. Let drain overnight. Do not squeeze the bag. 5. Boil juice and remove the scum. Currant or grape juice, made with no water added, need only to be brought to the boiling point. Apple juice requires to be boiled from ten to twenty minutes, according to the concentration. PECTIN TESTS The fruit juice must be cooked out of the fruit and cooled. No. | — Mbc 1 teaspoon of the strained cooled fruit juice with 1 teaspoon of ethyl alcohol; let it stand 3 minutes. It will appear in one mass or clot if a large amount of pectin is present. No. 2 — Mix together 2 tablespoon of Epsom salts, 1 tablespoon of cooked fruit juice and 1 teaspoon of sugar. Stir until dissolved and let stand 20 minutes. If a jelly forms the juice may be considered high in pectin. SUGAR— AMOUNT TO USE If the pectin test gave a clot that will slip from the glass in one mass, use 1 cup of sugar to 1 cup of fruit juice — currants and grapes may take this proportion of sugar. If the mass is divided, use f cup of sugar to each cup of fruit juice. If the clot is thin and hard to collect, use ^ cup of sugar to each cup of fruit juice. The fruit juice should be decidedly acid. SUGAR— ADDING THE SUGAR Boil the, juice and remove the scum. Currant and grape juice made without the addition of water need only to be brought to the boiling point. Apple juice requires to be boiled ten to twenty minutes according to its concentration. Best results are obtained by making not more than 2 quarts of jelly at a time. The capacity of the preserving kettle should be four or five times as great as the volume of juice to be cooked, as there is a tendency for the juice to boil over. Measure the required amount of sugar. The addition of the sugar should not stop the boiling of the juice, therefore it is a good idea to warm the sugar. Add it slowly, with constant stirring to aid its solution. Boi rapidly until the jelly test is obtained. At once fill hot, sterilized glasses to the top. To pre- vent breakage the glasses should stand on a cloth in a pan of hot water. When the jelly is firm, run a sharp knife point around the edge of the jelly and pour boiling hot paraffin over the top to the depth of one-quarter inch at least. This sterilizes the top of the jelly and effect- ively seals it. Wash the jar, label it, and store it in a cool place. JELLY TEST With a cold spoon take up a little of the boiling juice and let it cool slightly. Empty the cooled juice slowly back into the kettle of boiling syrup; if the drops run together and the whole tends to “sheet off” the jellying point is reached. The syrup should be poured into the prepared glasses immediately. FRUIT PULP This may be used for a second extraction of juice by covering with water and recooking. Or it may be utilized for fruit butter or for catsup. IMPORTANT POINTS TO REMEMBER Avoid over-dilution of the juice, use of too much sugar, use of over-ripe fruit. Do not over-cook the juice and sugar together or a syrupy mass will result. Do not boil the syrup after the jelly stage has been reached. - 22 - — DOMINION GLASS COMPANY LIMITED = SUGGESTIONS FOR FRUIT COMBINATIONS 1 . \ cup cranberry juice and \ cup quince juice. 2. \ cup pineapple juice and 1 cup apple juice. 3. \ cup cranberry juice and 1 cup apple juice. 4. 1 cup raspberry juice and 1 cup apple juice. 5. 1 cup each — apple, blueberry, and rhubarb juice. COMMERCIAL PECTIN There is on the market, a bottled concentration of pectin with specific recipes for each kind of fruit. These recipes for making jelly and jam must be followed accurately. Jellies and jams made with these ready-to-use pectins require little cooking. There is small loss from evaporation, and larger quantities are obtained than when the natural pectin in the fruit is depended upon. SPICED JELLIES Whole cloves and stick cinnamon may be cooked with the fruit when making spiced jellies to serve with meats. Or the oil of spices may be added to the juice before the sugar is stirred in. Care should be exercised when adding the oils as they are very strong. It is wise to taste for the desired strength of flavor. MINT JELLY Use 2 cups of mint leaves, 2 cups of concentrated apple juice, 2 cups of boiling water, and 1$ cups of sugar. Wash the mint and pack the leaves closely into a cup. Add the leaves to the boiling water and let steep an hour. Press the juice from the leaves and add 4 table- spoons of the mint juice to the apple juice and sugar. Boil until the jelly test is obtained, and pour into hot, sterilized glasses. FRUIT BUTTERS The fruits used for butters should be ripe and sound, as decayed portions will affect the flavour. Butters are made from fruits cooked to a smooth, thick consistency. They can be made from the pulp left after the first extraction of the juice for jelly making. GENERAL DIRECTIONS 1. Press the fruit pulp through a sieve. Weigh. 2. Add about half the weight in sugar. 3. Flavour with spice or oils if desired. 4. Cook slowly until thick. 5. Store as jelly. JAMS Fruits done in this way are cooked with a large quantity of sugar, while little or no water is added. They are high in food value and easily made. Nearly all fruits can be employed, those commonly used being raspberries, strawberries, grapes, plums, black currants, goose- berries and blackberries. Generally, where fruits are plentiful, the small mis-shapen ones are utilized for jams, leaving the large, more perfect fruit for canning. SELECTION OF FRUIT In order to have a jelly-like consistency in the finished product, one-half of the fruit should be slightly under-ripe, while the other half should be fully ripe to impart a fine flavour and colour to the jams. . . t . . . . A jam of good quality and flavour can be obtained by combining a cheaper fruit with the more expensive varieties. From \ to | cup of smooth, well-strained apple pulp can be added to each quart of raspberry or strawberry; to each quart of grapes or blackberries, add from f to 1 cup fire, , and Je erfor : jars. : One :ppers igiito ;o hot soups, IT is economy to can fruits, vegetables, meats, fish, and soups in ■ season. It is also a source of joy and satisfaction to the busy homemaker to know that she is prepared for the guest who un- expectedly drops in at meal time, for the picnic basket that must be packed at short notice; that her store-room contains the essentials to dress up the special luncheon or Sunday night supper menus, besides having the wherewithal to provide pleasing meals for the family. ipour noA t The — 37 — MEMORANDUM — 38 — INSTRUCTIONS FOR HOT AND COLD PACK CANNING Berries,, soft fruits and tomatoes are packed cold; non-acid veg- etables should be packed hot. Certain fundamental rules must be followed and apply to both methods. Jars, caps and their sealing edges must be perfect, without any dents or chips. Jars, rings and covers must be clean and completely sterilized. Place clean jars, caps, lids and rubbers in a pan of water and boil for five minutes. Keep in hot water until ready to use. Select firm, sound, fresh fruits and vegetables in prime condi- tion. For the best results the product should be canned the day it is gathered. Wash product thoroughly. Every trace of soil should be removed since soil contains the bacteria most dangerous and difficult to 1. PACKING AND PREPARING FRUIT— Peaches, apricots and other large fruits may be canned whole or sliced. If used whole and not peeled, puncture fruit with fork or needle to keep skin from bursting. Pack fresh, raw fruit solidly into containers. 2. MAKING SYRUP — Dissolve sugar in boiling water. The amount of sugar used depends upon your taste. Pour the syrup, cold or lukewarm, into container to one-half inch from top. If you do not care to sweeten fruit when canning, just fill the con- tainers with water. Sweeten to the desired taste when container kill. I . HOW TO COLD PACK is opened. Sugar is not necessary to preserve the fruit in the cold pack method. 3. SEALING CONTAINERS FOR PROCESSING— After filling the containers, put on caps or covers. For screw or clamp top jars, jar rings should be in place and cover screwed or clamped not quite tight so that steam can escape out of jar. For exam- ple, with screw top jars, such as “Crown”, screw top down tight and turn back *4 -turn. On clamp top jars place clamp on evenly and raise clamp in position to hold lid in place. Leave the lower clamp loose until after processing. On vacuum seal jars, such as **Kerr”, screw band firmly tight before processing and do not tighten afterwards. Food in tin cans should be pre-heated in can to 180° F. and then sealed. 4. PROCESSING — Place canner on stove; insert rack holding containers prepared as directed. Fill canner with cold or luke- warm water. Some authorities recommend that containers be completely covered, but satisfactory results may also be had if the water comes to the neck of the jars and the canner is kept covered. In the latter case the steam between the surface of the water and the canner cover processes adequately. Keep canner covered tightly to prevent steam from escaping. Bring water to a boil and continue boiling actively and steadily as long as time table on next page specifies, counting time from start of boil. 5. PROCEDURE AFTER PROCESSING— After boiling for re- quired time, take rack out of canner immediately. If screw top or glass top jars have been used, tighten jars immediately; re- move jars from rack, invert and set away to cool. Do not set hot jars on anything wet or cold. With another set of containers filled and ready, add cold water to that already in canner and repeat as above. II. HOW TO COLD PACK TOMATOES 1. PACKING AND PREPARING — Cover tomatoes with boiling water and let stand one to two minutes. Drain off and cover immediately with cold water. Skins now peel off easily. Put whole tomatoes into jars, packing down as tightly as possible without mashing. Fill containers within half-inch of top with water. 2. SEALING CONTAINERS AND PROCESSING— See instruc- tions No. S, 4 and 5 above. TIME TABLE FOR COLD PACK CANNING Pint or Quart Glass Jars Apples 15 min. Apricots 20 min. Berries (except Strawberries) 20 min. Cherries 25 min. Currants 20 min. Grapes 20 min. Peaches - 20 min. Gooseberries 20 min. Grapefruit (no syrup — Va tsp. salt per qt.) 20 min. Pineapple 30 min. Plums 20 min. Rhubarb 20 min. Tomatoes 45 min. III. HOW TO HOT PACK 1. INTRODUCTION— Although use of a Pressure Cooker is recommended most highly for canning non-acid vegetables, hot pack canning may also be used. Hot pack canning differs from cold pack in that vegetables are pre-cooked slightly and packed while hot. This cooking forces out gases and reduces the bulk of the vegetables for a closer, more uniform pack. 2. PRE-COOKING — Boil as long as directed in table on next page. This pre-cooking is only intended to thoroughly heat the vegetable and not to cook it completely. 3. PACKING — Pack pre-cooked vegetables into sterilized con- tainers; add one level teaspoonful of pure salt to each quart. Pour water into containers to within one-half inch of top, using water in which vegetable was cooked. If not enough cooking water, add boiling water.. 4. SEALING CONTAINERS AND PROCESSING— Follow same instructions as No. 3, 4 and 5 in Section I, and follow Hot Pack time table on next page. MEMORANDUM TIME TABLE FOR HOT PACK CANNING (For Glass Jars) Pre- Pro. cooking cessing Time Time Artichokes — Remove outside leaves 3 min. 3 hours Asparagus . .... 4 “ 3 “ Beans — Green or Wax 3 “ 3 “ Beans — Lima 5 “ 3 “ Beets ...... Until skin slips 3 “ Brussel Sprouts or Cabbage 5 min. 2 “ Carrots - - ~ 10 “ 2 “ Corn (whole grain) 5 “ 3 “ * Figs (fresh) 30 min. Greens Until completely wilted 3 hours Parsnips ... ... 15 min. 2 “ Peas : 5 “ 3 “ Pumpkin or Squash Until tender 3 “ Sweet Potatoes “ u 3 u Pears 8 min 20 min. Strawberries Cook 15 minutes. Leave overnight 3 min. Reheat to boil, Pack. * Let stand in boiling soda bath (1 cup soda to 1 gal. water for 6 qts. figs) for 5 minutes. Drain, rinse, pre-cook 1 hour in med- ium syrup. Then pack. All processing times given apply to altitudes of 1,000 feet or less. For higher altitudes increase time 1-5 or 20 degrees for each additional 1,000 feet. IV. STORAGE AND INSPECTION 1. Before storing away containers, keep samples from each lot in warm place for two or three days to make sure the canned food is keeping. 2. All canned foods should be inspected before eating. It is pos- sible that spoilage has occurred because of under-sterilization or improper sealing. If odor of food is different from its natural odor, do not use it. Never taste to determine spoilage. It is good practice to boil all canned non-acid vegetables before eating. 3. A leaky container should be discarded. In glass jars there should be no bulging of rubber and no signs of leakage. There should be no outburst of air or spurting of liquid when can is opened. This usually indicates spoiled food. NOTE: — It is not recommended that meats be canned by the Hot Pack or Cold Pack methods. To insure killing of bacteria in meat it is necessary to process at higher temperatures only possible in a Pressure Cooker. i 'V 8 6 $ MEMORANDUM Designed, Engraved and Printed in Canada by THE RONALDS COMPANY LIMITED MONTREAL