The Parma herald. (Parma, Idaho) 1903-1917, 1908-08-29
FRUITS AND VEGETABLES.
we" Canning Process Preserves Nat
ural Color and Flavor.

'ep1reo by James Dryden, Oregon Aor;c,,l,r~.,
College. Corvallis.
certain fruits and vegetables NAV
De preserved in such a way that tbay
VIII retain indefinitely their original
mayor, color and structure. This Is in
tne nature Of a discovery. made nv
TOT, f. r. Pernot, Of the Oregon Ag-
ricuitural college. A report of Prof
n s investigations is given in
bulletin No. 81 of the Experiment sta
lion, Corvallis, and for the benefit of
tne nousekeeper who is wrestling with
Sne canning problem we give the sa-
lent points of the bulletin.
Successful canning is a question Of
sserillzing. If can of fruit snoils il
means that it was not properly steril-
lzed TO start with, or there was a leak
age In the can. Spelling of the fruit
Is que to germs which were in the
1ruit when it was canned or entered
the can later. Sterilization kills the
germs, and the fruit may be sterilized
by cooking or heating. We quote the
following paragraph from the bulletin:
Mlcro-organisms, not unlike all
other plants, possess the power of self
preservation and of perpetuatinp their
kinds; one is by means of producing
spores, or seeds, which are very resist
ant; while others which do not produce
spores have a resisting power nearly
equal to that of Spores"
Heating the fruit to 100 degrees fol-
ten minutes will kill the germs with
out inJuring the good qualities of the
irult, but the spores, which are "un-
incubated" germs will not be injured
at that temperature and will become
germs" in another day, when the heat
should again be applied. A few spores
may escape the second heating, making
third steaming necessary.
How 1t Should Be Done.
First-Clean the fruit jars or cans
by means Of brush, using hot water
to which washing powder has been
added. After washing thoroughly
steam the jars to remove any dirt that
may remain.
Second-After washing the vegeta.
bles or fruit place them in jars, com.
pletely filling them. Then add water
to fill the interstices, and put on lid
Don't screw it on tight or the jar viii
burst when heat is applied.
Third - Procure a wooden steam
chest, the wash boiler will do, and pu
some water in the bottom of it. Pu
Stats in the bottom on which to set tn,
jars.
Fourth-To get the proper tempera
cure, put a thermometer in the cente
Of an extra jar Of fruit or water AM
|. steam the fruit at temperature o
100 to 165 for ten minutes. Do not lie
temperature get above 165. The
remove jars and screw lids on tigh
Immediately. Repeat the steaming
second and third time at intervals o
"a to 48 hours. The jars are the
sterile. Cans may be used instead o
jars. II the latter are used the ven
In the top of the can will have to b
soldered after the first steamine
Boiled but not boiling water should b
: used for filling the jars, or syru
may be used instead of water. Ur
sterilized water or syrup may contai
about ten million germs in quart jal
t and it is just as well to nip them
g the bud" by sterilizing the water.
d is important that the fruit or vegeti
bles be neither under-ripe nor owe
, ripe. The same good jundgmeI
t used in selecting material for the tab
S should be exercised in the matter (
e canning.
Y It was found in the tests made
s the experiment station that tempe
e allure of 165 degrees was sufficient
:. sterilize the fruit when treated {
above, and this temperature did n
R impair the flavor or structure of Il
fruit. Where only one heating
j. given, as is the case at the cannerie
it is necessary to heat the fruit
high as 24O degrees in order to k
S both spores and germs.
= 1t should be stated that this meth
: of canning was not successful wi
r sweet peas and corn, as they have
n germ normally that is not killed at
e temperature of 165.
= This method would probably not
g practicable at canneries, where fri
!. is sold at low prices, owing to the a
: ditional expense of treating the ca
: three times; but for first class hi
+ priced goods the additional expen
d would be warranted. In the case
: home canning, however, it is a mo
G desirable method of putting up fri
and vegetables than the methods us
ally in vogue.