Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1909-08-20
CANNING VEGETABLES m THE, HOME


Breazeae of Chemistry of the United States
Department Of agriculture Washington
6onseEeepe and especially those living on farm or having
that it n n with he 60ps dna ma
n to @ mtn{ tons p as 5en sg an %5g to
depended on gens in this way it would be too late for them
simple that follow it viii be the fault
line vegetables bulletin
Introduction
One Of the problems that confront the American house
months What can have for dinner today" is question often
at any time in the markets Of the large cities But the cost of
them
unq 10 be very great rms makes the price so hgh as almost TO
bg hoy p 0 nnd yerefa6i@s p and hare
the bof ns 10 canned goods as the ony attentive These
the fresh vegetable There practically how
containers made Of proper carefully
ddcayed carefully
requisite cleanliness
not observed in their packing Happily however such careless
kitchen especially
srs Who must buy their fruits and vegetables Enough Vegetables
table d9r1s the entire winter But Usually the farmers cans
ana nutritious vegetables to decay field impress
1t lust as easy to keep corn or string beans as 1t is to Keep oma
Science of Sterilization
The canning preserving form another al
most old history itself The early Chinese possessed this
why lay o recently
p secret Of eanGn e rD n GGmPs s en
vegetables with minute of life which call
cause Of decomposition or rotng The exclusion of air
ned articles which was formerly supposed to be- SO IMPORTANT is un
cuson of air necessary only because in excluding we exclude
mechanical be passed continuous
bottle filled with some vegetable which ordinarily spols
germ @ is DESTROYED the beans wi keep ndeaniteiy The air
readily pass through
ton while the germs from the outside air cannot pass fGGg 1nt
their spores the only of spoage that
(Which n ps may et be dydsd p os6
of very low order and all attack other plants of higher order in
pah b ana s nDs n IA ino caronc acid or alcohol
faure Of distilled spirits Yea are easily killed SO they can be
thrive in mixtures Containing sugar as Wen as IN acd vgeta
Although resistant to heat than yeasts they are usually XII
likely attack ees concerned with
primarily
Bacteria are yeasts They
like milk in meats and vegetables rich in
protein such as beans etc All known species of mods re
species which
uon safeguard against unless the vegetable
with and they reproduce themselves
Will produce ABOUT twenty mo4s In 'e course Oh iGHy t6an
others because they furnish better medium for bacterial growth
The production Of bacteria is brought about by one Of two pro
itself by of
pant and they represent the chief dcuity in
the bacteria be readily killed at the temperature
vitality long
and the
Therefore it
completely sterize vegetable heat
that temperature for
else
period of tmeabou
five hours The of boiling upon days is the one
employed in scientific work and is much to be pre-
kills all the mods and pact
all of the bacteria but does not kill the spores or seeds
cOols these fresh
vegetables The boiling
before had time
the third
necessary be that the sterila
called fractional steriliz
the whole of canning
mind she will be able with
a little ingenuity o can any meat vegetable
on OF
after is
light that they float about in the
The air alive with them.
bubble of air larger than contain hundreds OF them
seriNng vegetables
outside If bacteum of its
resting the
he This is why the
because the itself
damage blu o the eyer-present bacteria,
Of his may