New Iberia enterprise and independent observer. (New Iberia, La.) 1902-1944, 1906-07-14
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| cans were again heated as before. and
the operation repeated for the third
time; after which the content of the
can was sterile.
This is sterilIzing by intermittent
pasteurzation, the principle of which
is TO destroy the vegetable cells by the
first heating; most of the spores then
terminate into cells during the first
intermission, and are killed by the
second heating; should any spores re-
main after this second heating they
terminate during the second intermis-
sion and are destroyed by the last
| heating
In this way vegetables and fruit
may be sterilized in cans, leaving
them practically in their natural con
dition.
Fruit containing pits could not be
preserved in this manner without first
removing the pits, rs there would be
danger of their terminating when
kept in warm atmosphere. -
Some vegetables are benefited by
|, dipping them into salt water until
they nre softened, then quickly cooled
by placing Them under running water
in which they regain their freshness
Corn should be treated in this way as
it is especially susceptible to the act
ion of warm weather and ferments
very soon after being out from the
cob; the same is true of peas
Berries. grapes, peaches and pears
require to be boiled only few min
utes Fill the jar with cold water and
let stand until ready to place over the
fire; then pour off, refill to the brim
with fresh water and add one teacup-
full of sugar to each half gallon of
fruit. Have tho rubbers on the Jars.
which should be new, as those that
have been used harden and will not
allow the top to sink into them suffi-
GENTLY to take them air tight
Put the tops On loosely. Have
vessel three or four inches deeper than
the jars, place perforated wooden
bottom one inch from the bottom of
the vessel with cold water to the top
of the jars. Place over the fire and
let boil The length of time required
will depend Oh the fruit or vegetable
used. When they have boiled sufi-
GENTLY, il the water does not cover
the fruit, open the jars aud fill with
boiling water. Replace the top, re-
move from the fire and tighten the
tops again;in few hours they should |
be examined and.if necessary tighten
ed again
Vegetables are canned rs above,
with this difference: No sugar is |
used and when the jars are placed in
the vessel to boil, they should be Gov
cred with water A teaspoonful of
salt to each half gallon jar of vege-
tables improves the flavor.
Potatoes require from five to ten
boiling; beans, corn, etc.
require from one to three hours.
Four things are essential to success
in canning; a. The vessel con
tanning the fruit, or vegetable must
be full to the brim ;(2) it must be put
mp boiling hot (3) IL must be perfectly
alright; (4) keep in cool, dark
place.
To Gan Corn-Select young, tender
'orn; cut from the cob, dropping into
'alt water as it is cut. Add one-half
of salt, the same of bicar-
Donate of soda to each half gallon.
Put the corn in jars, fit the rubbers
ind tops on, place the jars in vessel
leep enough to allow the water to
'ome over the tops of the jars, after
he wood or folded cloth has been put
n the vessel place Oh the fire and boil
hree hours. Tighten the tops, when
DOL tighten again, then wrap in
'rown paper to exclude the light and
,eep in II cool dark place.
To Can Snap Beans Wash young,
ender snap beans, string them and
,lace in the jars. Proceed rs in can
ling corn, boil one and half or two
'ours. Tighten the tops perfectly
nd keep in cool, dark place.
Okra-Select young and tender
ods do not remove the caps or stems;
lace in the jars whole, cover with
old water. Boil as directed above
or half an hour; tighten the tops
gell, wrap in brown paper and put
way in cool, dark place.
Corn, Okra and Tomatoes for Soup
Chip okra in thin slices and boil
eel the tomatoes and cook. When
9th are tender mix them in the pro-
ortion of two quarts of okra to three
tomatoes, then add two quarts of
snder young corn, cut fine, and one
tablespoonful of salt. Let all boil
fteen minutes, stirring constantly.
oil ten minutes after putting in the
hrs, and seal while hot. Be careful
nat the tops are frightened to make
fright.