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The Project Gutenberg eBook, Every Step in Canning, by Grace Viall Gray
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Title: Every Step in Canning
Author: Grace Viall Gray
Release Date: October 17, 2004 [eBook #13775]
Language: English
Character set encoding: ISO−8859−1
***START OF THE PROJECT GUTENBERG EBOOK EVERY STEP IN CANNING***
E−text prepared by John Hagerson, Kevin Handy, Stephen Schulze, and the Project Gutenberg Online
Distributed Proofreading Team
EVERY STEP IN CANNING
The Cold−Pack Method
by
GRACE VIALL GRAY, PH.B., ED.B
Formerly Associate Professor of Home Economics,
Iowa State College
1920
PREFACE
It was six years ago that I first heard of the One Period, Cold−Pack Method of canning. A little circular was
put in my hand one day at a federated club meeting announcing the fact that in a few weeks there would be a
cold−pack demonstration about fifty miles away. Immediately I announced that I was going to the
demonstrations. So leaving my small daughter with my mother, I went to the Normal School at DeKalb,
Illinois, and heard and saw for the first time cold−pack canning.
It is sufficient to say that those three days were so crowded full of interest and new messages on the gospel of
canning that I felt amply repaid for going fifty miles. As a result of that trip, the first story ever published on
cold−pack canning appeared in _The Country Gentleman_ and I had the pleasure of writing it. So enthused
was I over this new, efficient and easy way to can not only fruits but hard vegetables, such as peas, corn and
beans, that I wanted to carry the good news into the kitchen of other busy housewives and mothers.
My mother had insisted that I take with me my younger sister, just from college, but with no domestic science
tendencies. So, much against her wishes, preferring rather to do some settlement work, my sister went with
me. The canning was so interesting that for the first time in her life, my sister became enthusiastic over one
phase of cooking. My mother was so pleased at this zeal that when she received my sister's letter written from
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DeKalb, saying, "Mother, I am enthused about this canning and want to can everything in sight this summer,"
she hastily washed all available glass jars and tops and had everything in readiness for young daughter's
return. And we canned. We were not content to can alone but invited all the neighbors in and taught them how
to can. Our community canned more things and more unusual things, including the hard vegetables, that year
than they had ever attempted before.
Do not think for one minute it was all easy sailing, for there were doubting Thomases, but it only took time
and
results
to convert even the most skeptical ones. And here I must make a confession. It was much easier
for my sister, unversed in any phase of canning, to master this new method than it was for me with my four
years' training course and my five years of teaching canning behind me. And this is the reason. She had
nothing to "unlearn," she knew no other method whereas I had to "unlearn" all my previous methods.
The one period, cold−pack method is so entirely different from the old hot pack or open kettle method that to
be successful you must forget all you ever knew and be willing to be taught anew. And right here is where
many women "fall down"−−they are not willing to admit that they know nothing about it and so do not get
accurate information about it. They are so afraid of appearing ignorant. This false feeling is the greatest
obstacle in woman's way.
I still go into small towns on my lecture trips and women will say, "Oh, that cold−pack canning isn't new to
me. I have used it for thirty years." And when I show my surprise, they further enlighten me with, "and my
mother used it before me, too." With a little tactful questioning I usually get these answers: "Of course, I do
not hot dip and cold dip. I never heard of that before. I pack the products into the cold jars and for all
vegetables I use a preserving powder because there is no way on earth to keep corn and peas and such things
unless you put something into them to keep them. Fruit will keep all right. Then I cook them in my wash
boiler until they are done." And when I ask, "How do you know when they are done," I invariably get the
answer, "Oh, I take out a jar once in a while and try it." It seems like such a hopeless task to change all these
old−fashioned, out−of−date methods of cooking but with a great amount of patience and much actual canning
it can usually be done. Not always, of course, for there are some women who seem to delight in sticking to the
old rather than try the new.
The present book is therefore designed for all interested in greater efficiency in the home, including not only
students of home economics but all persons who have charge of homes and are interested in learning new,
efficient, time and labor saving methods.
In the preparation of this book I have received much help from Mr. O.H. Benson, Agriculturist in charge of
the government Boys' and Girls' Club Work, and my first instructor in Cold−Pack Canning. I also wish to
acknowledge my appreciation to those who have helped to make this book possible by contributing
information, advice and
encouragement.
GRACE VIALL GRAY.
October, 1919.
CONTENTS
I. GETTING READY TO CAN
II. SOFT FRUITS AND BERRIES
III. HARD FRUITS
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IV. VEGETABLES
V. SOUPS
VI. JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS
VII. MEAT
VIII. FISH
IX. EASY METHODS OF CANNING IN TIN
X. INTERMITTENT CANNING OR FRACTIONAL STERILIZATION
XI. WHY CANNED GOODS SPOIL
XI. I GETTING READY TO DRY
XIII. HOW TO DRY FRUITS
XIV. HOW TO DRY VEGETABLES
XV. EVERY STEP IN BRINING
XVI. CURING, SMOKING AND PRESERVING MEAT
XVII. PRESERVED OR "CANNED" EGGS
XVIII. HOME STORAGE OF VEGETABLES
XIX. HOW TO MARKET HOME CANNED PRODUCE
EVERY STEP IN CANNING
CHAPTER I
GETTING READY TO CAN
Before the World War, housewives had lost the good habit of canning, preserving and pickling. It was easier
to buy California fruits by the case and canned vegetables by the dozen or half dozen cans, according to the
size of the family. There is no doubt it was cheaper and decidedly easier to purchase canned fruits, vegetables,
greens, soups and meats than to take time and strength in the very hottest season of the year to do our own
canning.
But what was true then is not true now. The war taught us thrift. The crime of wasting even a few tomatoes or
berries has sunk into our minds to stay forever; scientific canning methods have been adopted by the modern
woman. Women who had never canned in days before the war had to can during war days. Food was so scarce
and so high in price that to buy fancy or even plain canned products was a severe strain on the average
housewife's purse. The American woman, as was to be expected, came quickly and eagerly to the front with
the solution and the slogan: "More gardens and more canning and preserving at home."
A great garden and canning movement swept the whole country. As I have just said, women who had never
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canned before became vitally interested in putting up not merely a few jars of this and that, but jars upon jars
of canned fruits, vegetables and greens; and so great was their delight in the finished products that again and
again I heard them say: "Never again shall we depend upon the grocery to supply us with canned goods."
If these women had been obliged to use the same methods that their grandmothers used before them, they
would have canned just the same, because it was their patriotic duty to do so; but they would have canned
without the enthusiasm and zeal that was so apparent during the summers of 1917 and 1918. This enthusiasm
was a result of new canning methods, methods unknown to our grandmothers. The women of to−day were
forced into a new field and learned how satisfying and well worth while the results were. It is safe to
guarantee that every
home−canning recruit will become a home−canning veteran.
The fascination of doing one's own canning after one has learned how simple and economical it is will be
lasting. No one need fear that home canning is going to suffer because the war ended the immediate necessity
for it. Home canning has come into its own because of the war, and it has come to stay because of its many
merits.
There are four methods of canning that are employed by women all over the United States. They are the
"open−kettle," the "intermittent," the "cold−water" and the "cold−pack" methods.
DRAWBACKS OF THE OLD METHODS
The "open−kettle," or "hot−pack," method is the oldest. It was largely used in the pre−war days. The food is
completely cooked in the preserving kettle, and is then packed into hot, sterilized jars, after which the jars are
sealed. As the packing into the jar is done after the sterilization has been completed, there is always a
possibility of bacteria and spores entering the jar with the cooked food and the air. Fruits can be handled
successfully in this way, but this method cannot be used for vegetables, greens and meats. It is a very
laborious, hot and hard way to can. Modern housewives are discarding it more and more every year and are
beginning to place their trust in the newer and far more scientific methods of canning.
The "intermittent," or fractional sterilization, method is still beloved by some people who cling to the sure and
hate to venture into the new. Vegetables can be handled by this method as can all fruits and meats. It is used
rather extensively in the South, where they say the conditions do not favor "cold−pack." The great objection
to this method of canning is that it requires three periods of sterilization on three different days and three
liftings of jars in and out of the sterilizer.
What is sometimes called the "cold−water" method of canning should not be confused with the "cold−pack"
method. The "cold−water" is often used in connection with the canning of rhubarb, green gooseberries and a
comparatively few other sour berry fruits. If the "cold−water" method is used we would suggest that the
product be thoroughly washed, placed in a strainer, scalding water poured over it, and the product then packed
at once, in practically a fresh state, in the jars, and clean, cold water applied until the jars are filled. If these
steps are taken carefully and quickly the method in most cases will be successful with such acid products as I
mentioned. As the products will have to be cooked before they can be used many housewives do not consider
it any saving of time or labor to follow this method.
THE COLD−PACK METHOD
The method of to−day that came into its own during the war is known as the "cold−pack" method of canning.
It fought a long fight to prove that it was a very efficient, economical and satisfactory process for busy
housewives to can everything that grows.
This is the method that I shall mostly refer to in this book, and if I should omit the phrase "cold−pack" you
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will know that I am referring to it. "Cold−pack" simply means that the products are packed cold in their fresh
and natural state in the glass jars or containers. To the fruits hot sirup is applied; to the vegetables hot water
and a little salt are added. The sterilization is done in the glass jars or tin containers after they are partly or
entirely sealed, making it practically impossible for bacteria or spores to enter after the product has once been
carefully sterilized or cooked. In following this method vegetables should first be blanched in boiling water or
live steam, then quickly plunged into cold water and the skins removed. The products are then packed in
containers and sterilized according to the instructions and recipes given later.
When we use the term sterilizing we simply mean cooking the product for a certain period of time after the jar
has been filled with food. It is sometimes called processing. Sterilizing, processing, boiling and cooking are
all interchangeable terms and mean one and the same thing.
By this "cold−pack," or cold−fill, method of canning, all food products, including fruits, vegetables and
meats, can be successfully sterilized in a single period with but one handling of the product in and out of the
canner.
All the flavor is retained, the product is not cooked to a mushy pulp, and the labor and time needed for the
canning are less than in any other method. The housewife's canning enemy, mold, is eliminated and all
bacteria and bacterial spores which cause vegetables and meat to spoil are destroyed.
EXPENSIVE OUTFITS NOT ESSENTIAL
For this "cold−pack" method you can use whatever equipment you have in the kitchen. Complicated
equipment is not essential. Many of us have purchased commercial outfits, for we know we can turn out more
at the end of a day and have found it well worth while to invest a few dollars in equipment that enabled us to
be more efficient. But if you are a beginner and do not care to put any money in an unknown venture use the
available things at hand, just to prove to yourself and others that it can be done.
Every type of glass jar manufactured can be used except those which are sealed with wax. So dig into your
storerooms, attics and basements and bring forth all your old jars. If a top is in good condition and will make a
perfect seal when adjusted with a good rubber you can use that jar.
If the tops cannot be restored to good condition it is poor economy to use them. Imperfectly sealed jars are
probably responsible for more spoiled canned goods than any other cause. Good tops and good rubbers are
requisites for good canning.
For your canner, or sterilizer, you may use a wash boiler or a galvanized bucket, such as is used for a garbage
pail−−a new one, of course. Either is excellent where the family is small and the canning is accordingly light.
Some use the reservoir of the cookstove while others employ a large vat. If you should have to buy the wash
boiler or pail see that it has a tight−fitting cover and be sure the pail does not leak. Then all you have to do is
to secure what we call a false bottom, something that will keep the jars of fruit from touching the direct
bottom of the boiler or pail. This false bottom, remember, is absolutely necessary, for without it the jars will
break during the boiling.
For this false bottom use a wire netting of half−inch mesh and cut it to fit the bottom of the sterilizer, whether
boiler, pail or bucket. If you haven't any netting and do not care to purchase it a wooden bottom can be made
to fit the sterilizer, or if that is not available put thin pieces of wood in the bottom−−anything to keep the jars
from coming in direct contact with the bottom of the sterilizer.
If you have only a small quantity of berries or fruit to can use a deep saucepan with a tight−fitting cover and a
few slats of wood. This rack is absolutely necessary to keep the contents of the jars from becoming
overheated. Even if they should not break there is a tendency for part of the contents to escape under the cover
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