The Emmett index. [volume] (Emmett, Idaho) 1893-1925, 1908-10-08
FRUITS AND vEcE TABLES.
New Canning Process Preserves Nat
ural Color and Flavor.

ural Color and Flavor.
Prepared by James Dryden. Oregon Agriculture
College. Corvallis.
Certain fruits and vegetables may
be preserved in such way that they
will retain indefinitely their original
the nature of a discovery, made by
Prof. F. f. Pernot, of the Oregon Ag-
ricultural college. A report of Prof.
pernot's Investigations is given in
Bulletin No. 81 of the Experiment sta
ton, Corvallis, and for the benefit of
the housekeeper who is wrestling with
the canning problem we give the sa-
lent points of the bulletin.
Successful canning is a question OF
s.erilizing. If can of fruit spoils it
means that it was not properly steril-
lied to start with, or there was leak
age in the can. Spelling of the fruit
is due to germs which were in the
| fruit 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:
"Micro-organism not unlike all
other plants, possess the power of self
preservation and of perpetuating their
kinds; one is by means of producing
Spores. or seeds, which are very resist
ant; while others which do not produce
spores have resisting power nearly
equal to that of spores"
A., f,,,st 30 Jcn Fl,
ten minutes will kill the germs with
out injuring the good qualities of the
fruit, but the spores, which are Gun
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
4 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 will
burst when heat is applied.
Third - Procure a wooden steam
chest, the wash boiler will do, and put
some water in the bottom of it. Put
Stats in the bottom on which to set the
jars.
Fourth-To get the proper tempera-
ture, put a thermometer in the center
of an extra jar of fruit or water and
steam the fruit at temperature of
100 to 165 for ten minutes. Do not let
get above 165. Then
remove jars and screw lids on tight
Repeat the steaming a
second and third time at intervals of
"a to 4S hours. The jars are then
sterile. Cans may be used instead of
jars. If the latter are used the vent
in the top of the can will have to be
soldered after the first steaming.
Boiled but not boiling water should be
Used for filling the jars, or syrup
nay be used instead of water. I'm
;terilized water or syrup may contain
about ten million germs in a quart jar,
md it is just as well to nip them in
he bud" by sterilizing the water. 1t
S important that the fruit or vegeta-
lies be neither under-ripe nor over
ipe. The same good Judgment
ised in selecting material for the table
hould be exercised in the matter of
aiming.
1t was found in the tests made al
he experiment station that a temper
ture of 165 degrees was sufficient to
terilize the fruit when treated as
bove, and this temperature did not
IMPAIR the flavor or structure of the
ruit. Where only one heating is
iven, as is the case at the canneries,
t is necessary to heat the fruit as
Ugh as 240 degrees in order to kill
9th spores and germs.
1t should be stated that this method
f canning was not successful with
weet peas and corn, as they have =
ERIN normally that is not killed at /,
of 1876. \
This method would probably not be
at canneries, where fruit
sold at low prices, owing to the adj
itional expense of treating the cans
lree times; but for first class high
riced goods the additional expense ps
ould be warranted. In the case of la
ome canning, however, it is a more ee
esirable method of putting up fruit
nd vegetables than the methods usu-
ly in vogue.
A farmer residing near Almira,