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
CHAPTER I
- GETTING READY TO CAN
Drawbacks of The Old Methods
The
Cold-Pack Method
Expensive Outfits Not Essential
CHAPTER II
- SOFT FRUITS AND BERRIES
How To
Adjust The Covers
Sterilizing
Steps In
Canning Soft Fruits And Berries
Sirups
CHAPTER III - HARD FRUITS
Pineapples
Steps In
Canning Pineapple
Apples
Oranges
Pears,
Quinces And Rhubarb
What A
Bushel Of Fruit Will Yield
Canning
Without Sugar
When To
Can
Chart
For Canning Soft Fruits And Berries
CHAPTER IV
- VEGETABLES
Tomatoes
The Way
To Seal
How
Other Vegetables Are Canned
Steps In
Canning Vegetables
Special
Directions For Various Vegetables
Charts
For Canning All Vegetables And Greens
CHAPTER V
- SOUPS
Tomato Pulp
Soup
Stock
Vegetable Soup
Cream of
Pea Soup
Cream of
Potato Soup
Bean
Soup
Okra
Soup
Chicken-Soup Stock
Chicken
Broth With Rice
Chicken
Gumbo
Tomato
Acid Checks Bacteria
TIME-TABLE FOR SOUPS
Gray
Soup Without Stock
Vegetable Soup Without Stock, Using Dry Legumes
Soup
Stock Foundation of All Stock Soups
Vegetable Soup With Stock
Cream of
Pea Soup
Cream of
Potato Soup
Bean
Soup
Chicken
Soup Stock Foundation of All Chicken Soups
Chicken
Gumbo
CHAPTER VI - JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND
SIRUPS
Steps In Jelly Making
Jams And Butters
Cherry Preserves
Fruit Juices
Strawberry Preserves. 1
Strawberry Preserves. 2
Strawberries—Sun Preserves
Special Directions For Jelly And Jam Making
Lemon Marmalade
Chart For Jelly And Jam Making
CHAPTER VII - MEAT
Goulash
Liver Sausage
Head Cheese
Corned Beef
Canned Pork
How To Can Poultry And Game With The Bones Removed
Fried Spring Chicken
How To Can Cockerels
Cutting Up And Drawing Chickens
Packing Chicken
Pigeons
Plain Canning of Tender Cotton Tails or Twice
Skinned Jack Rabits
Rabbit Sausage
Rabbit Mince Meat
Steps In Canning Meat And Game
Time Table For Canning Meat, Poultry and Game
CHAPTER VIII - FISH
Preparation Of Fish For Canning
Canning The Fish
Softening of Bones In Fish
Time Required To Soften The Bones
Fried Fish
Baked Fish
Another Formula For Miscellaneous Fish
Canned Fish In Oil
Canned Fish In Tomato Sauce
Fish Chowder
Fish Roe
Clams
Oysters
Clam Broth And Chowder
Shrimps
Salmon
American or Domestic Sardines
Canning Sardines In Sauce
Sardines In Oil
Crab Meat
Flaked Codfish
Crawfish
Time Table For Blanching And Sterilizing Fish
CHAPTER IX - EASY METHODS OF CANNING IN TIN
Advantages of Cans
Adjusting The Seaming Rolls
The Tinning Outfit
Preparing Cans For Refilling
The Soldering Outfit
Rules For Sterilizing
Number of Cans A Busel Fills
CHAPTER X - INTERMITTENT CANNING OR FRACTIONAL STERILIZATION
Time Table For Products In Glass, Hot-Water Canner
Time Table For Products In Glass
Time Table For Products In Tin, Hot-Water Canner
Time Table For Products In Tin
Time Table For Canning Vegetables Steam Pressure
CHAPTER XI - WHY CANNED GOODS SPOIL
Why Canned Goods Spoil
Can Rubbers
Glass Jars
Flat Sour
Troubles With Corn
Beets, Their Loss of Color
Cloudy Peas
Shrinkage Of Products During Canning
Shrinkage Of Greens
Loss Of Liquid During Canning
Reasons Why Juices Are Drawn From Jars When Canning
With Steam Pressure
Operation Of Hot Water Bath Outfit
Operation Of Steam Pressure And Pressure Cooker
Canner
Breakage Of Jars
Mold On Canned Products
Acidity Of Tomatoes After Canning
Water Requirements For Home Canning
Too Much Salt In Canned Goods Injurious To Quality
Altitude And Its Effect On Canning
Berries Of Fruit Rising To The Top
Troubles With Tin Cans
Frozen Products
CHAPTER XII - GETTING READY TO DRY
The Advantages Of Drying
CHAPTER XIII - HOW TO DRY FRUITS
How To Regulate The Heat
Steps In Fruit Drying
Fruit Pastes
Candied Fruits And Vegetables
Time Table For Drying Fruits
CHAPTER XIV - HOW TO DRY VEGETABLES
How To
Dry Vegetables
General Suggestions
Time Table For Drying Vegetables
CHAPTER XV
- EVERY STEP IN BRINING
Three
Methods of Salting Food
Dry Salting
Salting Without Fermentation
Points To Remember
Table For Preservation of Vegetables by Salt
CHAPTER XVI
- CURING, SMOKING AND PRESERVING MEAT
Methods
of Curing Meats
Utensils For Curing
Preservatives
The Sugar Brine Cure
Corned Beef
Plain Salt Pork
Smoking Cured Meats
The Smokehouse and the Smoke
How to Store Smoked Meats
Sausage
CHAPTER XVII
- PRESERVED OR "CANNED" EGGS
Preserved or Canned Eggs
Method of Storing
Water Glass Method
Limewater Method
Candling Eggs At Home
Homemade Candler
Signs of A Good Egg
Packing The Eggs
How To Use Preserved Eggs
CHAPTER XVIII
- HOME STORAGE OF VEGETABLES
Home
Storage of Vegetables
Cellar Storage
Pit Storage
Out Cellar Storage
Attic Storage
Sand Box Storage
Pantry Storage
Table For Vegetable Storage
CHAPTER XIX
- HOW TO MARKET HOME CANNED PRODUCE
Living
Up To Contracts
The Use of Labels In Canning
Packing Glass For Shipping
Packing Tin For Shipping
Shipping Terms
LIST OF FIRMS FURNISHING SUPPLIES FOR CANNING, DRYING,
PRESERVING, ETC
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