Part 18

=Product= =Treatment before Canning= =Hot-Water =Steam Bath One- Pressure Period Cooker (minutes)= 10 pounds (minutes)= Asparagus Wash, tie in bundles, keep tips 120 40 above water, boil 3 min, pack Beans: Wash, string, boil 3 min, pack 120 40 String or Wax Beans: Lima Shell, grade, boil 3 to 5 min, 180 60 loosely pack Beets Wash, retain 1 inch stems, boil 90 40 15 min, cold-dip, slip skins, pack Brussels Wash, boil 10 min, pack 90 40 Sprouts Cabbage Cauliflower Soak in cold brine, boil 3 min, 90 40 pack Carrots Wash, boil 10 min, skin, pack 90 40 Corn (on Cob) Boil on cob 5 min, pack 180 60 Corn Boil on cob 5 min. cut from cob, 180 60 loosely pack Corn and Lima Boil each product 5 min, combine 180 60 Beans corn and beans, loosely pack (Succotash) Eggplant Peel, cut into ¼ to ½″ slices, 120 60 boil 3 min, pack, do not add salt Greens Steam in covered vessel until 180 60 (Including wilted, use smallest possible Spinach) amount of water, loosely pack Kohlrabi Wash, boil 10 min, pack 90 40 Mushrooms Wash, skin if necessary, boil 3 120 40 min, pack Okra Wash, boil 3 min, cold-dip 90 40 (saltbath), pack Parsnips Wash, scrub, boil 10 min, pack 90 40 Peas Shell, grade, boil 3 min, 180 60 loosely pack Peppers, Bell Wash, remove seed-pod, boil 3 45 30 min, flatten, pack Peppers, Wash, place in moderately hot 45 30 Pimento oven until skins blister, slip skins, remove seed-pod, pack dry Pumpkin Wash, cut into pieces, cook 180 60 until tender, mash, pack Sauerkraut Pack, add no water or salt 60 40 Squash Wash, cut into pieces, cook 180 60 until tender, mash, pack Sweet Potato Wash, boil or steam 15 min, 240 90 peel, dry, pack Tomato Scald and peel, pack whole or 25 15 cut into pieces, cover with hot tomato juice, pack

TIME TABLE FOR CANNING MEATS, POULTRY, FISH

=Product= =Treatment before Canning= =Hot-Water =Steam Bath One- Pressure Period Cooker (hours)= 15 pounds (hours)= Meats: Bleed well, thoroughly cool, 3½ 1 Lamb pre-cook or pack raw, include Veal small bones, process Beef Pork Poultry: Bleed well, thoroughly cool, 3½ 1 Chicken pre-cook or pack raw, include Duck small bones, process Turkey Wild Game: Bleed well, thoroughly cool, 3½ 1 Deer soak in brine 30 min, pre-cook Rabbit or pack raw, process Wild Birds Grouse Duck Pheasant, etc. Fish: Fresh Use only fresh fish, bleed well, 3½ 1 Water soak in brine, pre-cook or pack raw, process

TIME TABLE NOTES

Pack vegetables as hot as possible.

Add 1 tsp salt to 1 qt vegetables unless otherwise specified.

Brine used for canning vegetables is made of 2½ oz salt to 1 gal water, or 1 tsp salt for each qt of vegetables.

Add 2 tsp salt to 1 qt meat.

Add 1 tbp sugar, if desired, to corn and peas.

For vegetables which are especially difficult to can, 1 tbp vinegar or 1 tbp lemon juice may be added to each qt.

Reject any product which, upon opening, looks suspicious, or contains any “flat sour,” or unnatural odors. Do not taste.

Thoroughly reheat all canned vegetables and meats before using.

CUCUMBER PICKLES (Uncooked)

Wash and dry small cucumbers; pack closely into clean, hot jars. To each qt jar add:

1 tbp crushed rock salt, 2 tbp sugar, 1 tbp mixed spices.

Fill jar with cold vinegar; seal jars and store them in a cool place. Three or four slices of white onion may be added to each jar for flavor, if desired.

CELERY RELISH

1 qt celery, chopped, 1 c white onion, chopped, 2 large red peppers, 2 large green peppers, 1 tsp salt, 2 c vinegar, ½ c sugar, 1 tsp dry mustard.

Large, coarse stalks of celery may be used for celery relish; chop celery and onion; cook these separately in salted water (2 tsp salt to each qt water) until tender; drain and add chopped peppers from which seeds have been removed; add other ingredients and cook mixture until tender; seal immediately in clean, hot jars.

TOMATO KETCHUP

½ pk tomatoes, 3 red peppers, 2 medium-sized onions, cut fine, 2 tbp salt, ⅓ c sugar, 2 c vinegar, 2 tsp celery salt, 2 tsp ground mustard, 1 tbp whole allspice, 1 tbp cloves, 1 tbp cinnamon, 1 tsp paprika.

Cook tomatoes, peppers and onions together without adding water; press mixture through strainer, and measure pulp. To pulp (4 qt) add salt, sugar and spices; place whole spices in a bag during cooking and remove bag before pouring ketchup into jars. Ground spices, except paprika, will darken ketchup. Long, slow cooking also gives a dark color. Cook ingredients together, except vinegar, rapidly for 1 hr, add vinegar and cook mixture until it is thick. Seal in clean, hot jars.

MIXED MUSTARD PICKLES

1 pt small cucumbers, 1 pt large cucumbers, sliced, 1 pt pickling onions, 1 c string beans, cut diagonally in 1″ pieces, 1 pt cauliflower, cut into small pieces, 3 red peppers, chopped, 3 green peppers, chopped, 1 c small carrots, or sliced carrots, 1 pt small, green tomatoes, cut in halves or quarters.

Select cucumbers not longer than 2″. Soak all vegetables in brine (1 c salt to 1 gal water) overnight. Drain and soak them in clear water 3 hr; cover vegetables with vinegar and water, using for mixture equal amounts of vinegar and water; let stand in vinegar for 1 hr and then heat to simmering point. Make a dressing of the following ingredients:

¼ c white sugar, 4 tbp flour, 4 tbp powdered mustard, ½ tbp turmeric, 1 tsp celery salt, 6 c vinegar.

Mix dry ingredients and add hot vinegar slowly, stirring to make a smooth paste. Cook mixture in double boiler until sauce thickens; drain vegetables; pour mustard dressing over them while they are hot, and simmer 5 min. Pack pickles into hot, clean jars, and seal immediately.

PICKLING FRUIT-VEGETABLES

Allow 6 lb fruit to 3 lb sugar, 1 oz each of the following: Cloves, allspice, mace, cinnamon and 1 nutmeg. Put fruit into kettle with alternate layers of sugar and spices, and add vinegar. Let all boil 5 min, then skim out fruit and pack in glass jars; let syrup boil till thick and pour it over fruit. Bottle tight and examine from time to time. If they show signs of fermenting open jars and set them uncovered in kettle of water and heat till contents of jars begin to bubble, then seal again. Sour pickles should always be cooked in granite or agate-ware kettles, and if desired green, put on to cook in cold vinegar and brought gradually to the boiling point. Alum added to the pickles keeps them crisp.

MIXED FRUIT PRESERVES

1 lb quinces, 1 lb sweet apples, 1 lb pears, 1 lb peaches, 3 lemons, 6 c sugar.

Do not remove skins. Slice fruit. Cook apples, pears, and quinces separately until tender. Drain off juice from each, and add it to sugar. Boil mixture until it becomes a medium thick syrup; add fruit, juice of 2 lemons and 1 lemon sliced thin; cook mixture until it is thick and seal at once in clean, hot jars.

PINEAPPLE PRESERVES

Pare pineapple and remove eyes. Shred with a silver fork or cut in small pieces, discarding core. Place pineapple in preserving kettle and add ¾ as much sugar as pineapple. Allow mixture to stand until syrup is formed. Cook mixture slowly until pineapple becomes transparent; place in hot jars, fill with boiling syrup and seal immediately.

PLUM PRESERVES

6 lb fruit, 9 c sugar, 1 c water.

Select small purple plums and be sure they are sound and not overripe. Remove stems, wash and pierce each plum with a fork. Place plums in an earthen bowl or jar, cover with sugar and add water. Cover vessel and let stand in a cool place overnight. Drain plums and boil the juice for 5 minutes. Add plums and cook for a few minutes until clear. Care should be taken not to overcook, as the syrup thickens or jellies after standing. Pack into hot, clean jars and seal immediately.

QUINCE CONSERVE

2 c apple pulp, 1 c quince pulp, 1 c raisins, 1 c cranberry pulp, 2½ c sugar.

Mix ingredients and boil for 5 min then add raisins. Continue boiling until mixture is thick and clear. Pack into clean, hot jars and seal at once.

PEACH CONSERVE

2 c diced peaches, 1 c cooked pineapple, 2½ c sugar, 1 orange, juice and grated rind, 1 lemon, juice and grated rind.

Combine ingredients and cook until mixture is thick and clear, stirring to prevent burning. Pour into clean, hot jars, and seal immediately.

APPLE BUTTER

½ bu apples, 2 gal water, 1 gal fresh cider, 6 lb sugar, spices.

Wash apples. To each ½ bu of apples add 2 gal of water; boil until the fruit is soft, then press through a sieve. To the pulp from each ½ bu of apples add 1 gal fresh cider, which has been boiled down one-half. Bring to a boil and add 6 lb sugar. Continue cooking and just before the desired consistency for finished apple butter is reached, add spices, cinnamon, and cloves, according to taste. When the butter has become a heavy dark brown paste, pack into clean, hot jars and seal immediately.

Smaller amounts may be made by using proportionate measures of apples, sugar and cider as given in this recipe.

QUINCE-APPLE MARMALADE

Wash quinces and remove blossom end. Cut fruit into small pieces. Place in just enough water to cover and cook until soft. Press through a sieve and combine pulp with an equal measure of tart apple pulp. Add ⅔ as much sugar as pulp. Cook mixture until it is thick and clear (about 25 minutes). Pack into clean, hot jars and seal immediately.

CARROT-ORANGE MARMALADE

6 carrots, 3 oranges, 1 lemon, juice and grated rind, sugar.

Dice the carrots and cook until tender, using as little water as possible. Cut oranges and the lemon into small pieces. Combine the carrot and fruit, measure and add ⅔ as much sugar as mixture. Simmer mixture until it is clear. Pack hot into clean, hot jars, and seal at once.

RASPBERRY JAM

Wash raspberries and crush them. Weigh the crushed berries and add an equal weight of sugar. Boil mixture until it is thick and clear. Long boiling should be avoided, because it makes the jam dark and strong. Pack hot into clean, hot jars and seal immediately.

STRAWBERRY JAM

Pick over berries and remove hulls. Weigh berries, and for every lb of fruit allow ¾ lb of sugar. Place berries in a preserving kettle and mash fruit as it heats. Bring fruit to boiling point, stirring frequently and crushing any berries which still remain whole. Add sugar to the fruit and boil together until thick (not over 20 minutes), stirring to prevent burning. Pack into clean, hot jars and seal immediately.

PEACH JAM

1 lb peach-pulp (imperfect peaches may be used), ½ to ⅔ lb sugar, ¼ c peach juice or water, ½″ ginger root, 1 peach pit, ¼ tsp allspice, 1 tsp cinnamon bark, ½ tsp cloves.

Blanch peaches in boiling water, cold-dip and remove skins and seeds. Mash pulp. Add sugar and spices (tied in a bag). Cook until mixture is thick and clear. Remove spice-bag. Pack into clean, hot jars and seal immediately.

=Note=: Spices may be omitted. Apple pulp may be substituted for part of peach pulp. Instead of spices, juice of 1 lemon and 12 peach pits may be added.

PLUM JAM

1 lb plums (Damson plums are best), ½ to ⅔ lb sugar.

Wash plums and remove seeds, if desired. The flavor of the seeds is sometimes preferred. Add sugar, and cook until mixture is thick and clear. Pack immediately into hot, clean jars and seal at once.

MINCEMEAT

2 lb lean beef, 1 lb chopped suet, 4 lb tart apples, 6 c sugar, 3 lb currants, 2 lb raisins, 1 nutmeg, ½ tsp ground mace, 2 oranges, 2 lemons, ½ lb citron, 1 tbp salt.

Stew beef in as little water as possible until quite tender; cool and chop into fine pieces; add beef suet, chopped fine, and apples pared, cored and chopped, sugar, currants, raisins, spices, orange and lemon juice, grated rind of oranges and of 1 lemon, chopped citron and salt; mix thoroughly and cook 1 hr; pack into a stone jar, or into clean glass jars. Seal jars and store in a cool place. Left-over canned fruit juice or canned fruit may be added from time to time.

MOCK MINCEMEAT

3 lb green tomatoes, 3 lb apples, chopped, 2 lb raisins, chopped, 8 c brown sugar, 2 tbp salt, 1 c suet, 1 c vinegar, 2 tbp cinnamon, 2 tsp cloves, 1 nutmeg, orange peel, if desired.

Chop tomatoes and drain; measure juice and add equal amount of water to pulp; scald mixture and drain off liquid. Repeat twice this process of adding fresh water, scalding and draining. To mixture add chopped apples, sugar, raisins, salt, and suet, and cook until clear. Add remaining ingredients and cook mixture until thick. Pack immediately into clean, hot jars and seal at once.

PICKLED ONIONS

Peel 4 qt small white onions under water (to save your eyes); place in large bowl; sprinkle with 1 c salt and cover closely. In the morning place in a colander, rinse thoroughly in cold water and drain. Use spiced vinegar recipe, adding another qt of vinegar. Boil vinegar, spices and sugar, pour in onions; let boil 5 min and pour at once, to overflowing, into air-tight, hot, clean jars.

DILL PICKLES

Select small pickles; scrub well with a brush; pack in jars, adding 1 tsp mustard seed, a spray of dill, a bay leaf and a bit of alum (about the size of a pea) on top of each jar. Boil 3 min 1 c vinegar, 2 c water and 1 tbp salt; pour boiling hot over pickles and seal.

SPICED VINEGAR

1 qt vinegar, 1 lb sugar, 1 tbp each allspice, cinnamon, white mustard seed, 1 tsp each cloves and salt.

Spices may be used either whole or ground. If ground, place spices in a muslin bag, and remove bag before pickles are canned.

SWEET CUCUMBER PICKLES

Select very small cucumbers; soak in brine made by adding 2 tbp salt to 1 qt water, over night. Next morning remove cucumbers; scald the brine and skim it; pour over pickles again and let stand 2 days. Repeat this process the third morning and let pickles stand 2 days longer. Then scald brine each morning till the 8th day, removing the pickles and pouring the hot brine over them each time. On the 8th day remove these pickles from the brine, cover with the spiced vinegar, heat thoroughly, and place in clean, hot jars.

GREEN TOMATO RELISH

4 qt green tomatoes, 2 qt cabbage, 8 large onions, 3 small red peppers, 6 green peppers, 1 small bunch of celery, 3 lb brown sugar, ½ c salt, 1 oz celery seed, 2 qt vinegar.

Chop all whole ingredients fine, add balance, and cook ½ hr, after bringing to the boiling point. Seal in hot, sterilized jars.

CHILI SAUCE

12 medium-sized ripe tomatoes, 1 pepper, finely chopped, 1 onion, finely chopped, 2 c vinegar, 3 tbp sugar, 1 tbp salt, 2 tsp clove, 2 tsp cinnamon, 2 tsp allspice, 2 tsp grated nutmeg.

Peel tomatoes and slice; put in preserving kettle with remaining ingredients; heat gradually to boiling point, and cook slowly 2 ½ hr. Seal in hot, sterilized jars.

CORN RELISH

1 qt corn cut from cob, 3 c ground raw cabbage; 1 stalk celery and 2 red peppers put through fc, with 1 onion. Then add 1 c sugar, 2 tbp salt, 3 tbp mustard and 3 c vinegar.

Cook until corn is tender; seal in hot, sterilized jars.

UNCOOKED TOMATO RELISH

4 qt tomatoes (ripe but firm), ½ c chopped celery, 2 small onions, 2 green peppers, ½ c sugar, ½ tsp mustard seed, 1 c vinegar.

Chop tomatoes and add salt; place in bag to drain over night; chop onion, pepper and celery; add tomatoes, sugar, salt, spice, vinegar; mix well, bottle and seal.

UNCOOKED CHUTNEY

Chop 1 doz large ripe peeled tomatoes; sprinkle ¼ c salt and let stand for 2 hr; then put in a bag to drain over night. In the morning put through fc ¾ lb seeded raisins, 1 lb tart apples, 2 red peppers, 6 small onions; mix well with tomato, adding also ½ c fresh mint leaves minced finely. Then add 1 oz mustard seed, 2 c brown sugar and 3 pt vinegar that has been brought to boiling point and then cooled; mix all ingredients well, put into a crock and stir every day for 10 days. Then place in jars and seal. This will not require cooking, but must be stored in a dry cool place.

GREEN TOMATO PICKLE

Wash and slice 1 gal green tomatoes; sprinkle with 3 tbp salt, and let stand over night. Next morning wash thoroughly in tepid water to remove salt. To this add 8 large onions sliced, and 4 large peppers chopped. To 1 qt vinegar, add 3 lb sugar, 1 tbp each of cinnamon, cloves, ginger and mustard seed. Bring to boiling point; add vegetables, boil ½ hr and seal.

DIXIE RELISH

1 qt chopped cabbage, 1 pt chopped white onion, 1 pt chopped sweet red pepper, 1 pt chopped sweet green pepper, 5 tbp salt, 4 tbp celery seed, ¾ c sugar, 1 qt cider vinegar, 4 tbp mustard seed.

Soak the peppers in brine (water, 1 gal; salt, 1 c) for 24 hr. Freshen for 2 hr in cold water. Drain, remove white sections and seeds. Chop all vegetables separately, measure, mix, and add vinegar, sugar, and spices. Let stand overnight in a crock or enameled dish. Just before packing drain off the vinegar to facilitate packing. Pack the relish in jars, pressing it down thoroughly; add the drained-off vinegar, being sure that all the air is forced out of the jar and replaced by vinegar. Process for 15 min.

“ODDS AND ENDS” PICKLES

Boil together 1 gal of good vinegar, 10 oz salt, 3 oz of shallots, 3 oz ginger, ½ oz mace, 1 tsp red pepper, ¾ oz mustard seed, 1 oz turmeric. Let these simmer together after they boil up, for from 15 to 20 min, and when cold put into a stone jar, into which you can throw as they ripen any vegetables that are available, such as broken up cauliflower, string beans, tiny cucumbers, onions, radishes, etc., using perfectly fresh vegetables, carefully wiped free from grit or dirt being very particular to keep the jar closely covered all the time, recovering it tightly each time you add anything to it. This pickle, which will be in condition in 8 or 9 mo, makes a very nice household piccalilli with the least amount of trouble.

WATERMELON RIND PICKLE

Trim off the green and red parts, cut the rind into suitable pieces, and cook until tender in salt water (1 tsp salt to 1 qt water). Drain and cook until clear in the following syrup:

3 c sugar, 3 c vinegar, 1 tsp cloves, 2 tsp cinnamon.

SOUTHERN PICCALILLI

1 pk of green tomatoes, 1 doz onions, 6 red peppers, ½ oz ginger, ¼ oz mace, 1 tbp black pepper, 1 box mustard, 5 cts worth of celery seed, mustard seed to taste, 1 lb brown sugar.

Slice tomatoes, onions, and peppers, put in a jar with salt mixed well through; let stand 24 hr; drain off and boil in vinegar (after adding the spices) until clear, then seal in sterilized jars.

SPANISH PICKLES

One pk green tomatoes, 1 doz onions. Slice, sprinkle with salt and let stand over night and strain off the juice. Allow 1 lb. sugar, ¼ lb whole white mustard seed, 1 oz ground black pepper, 1 oz ginger and one of cinnamon. Mix dry.

Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes and so on until all are used. Cover with vinegar and let boil two hours, after which pack in small jars and set in the cellar.

GREEN CUCUMBER PICKLES

Select 1 pk of small, fresh cucumbers of uniform size. Wash in cold water. Place in crock and add 1 c salt with cold water to cover. Let stand 24 hr. Drain from brine and scald cucumbers in a weak vinegar. Drain and pack either in crocks or jars.

Boil together the following:

1 gal vinegar, 1 c brown sugar, 1 tbp powdered alum, 2 tbp peppercorns, 2 tbp allspice, 1 tbp cloves, 1 oz cinnamon. Pour this over the cucumbers and seal.

SWEET PICKLED PEARS

6 lb pears, 3 lb sugar, 2 c vinegar, 4 tbp cloves (whole) ¼ c mixed spices.

Wash pears, but do not pare. Stick the cloves into the pears. Make a syrup of sugar and vinegar; add spices, when boiling, add a few pears at a time and cook until tender. Fill jars and seal.

CHOWCHOW

1 pk ripe tomatoes, 1½ pk green tomatoes, 1½ doz sweet peppers, 3 tbp white mustard seed, 1 doz onions, 5 tsp celery seed, 5 tsp cinnamon, 4 hot peppers, 6 c sugar, 1 gal vinegar, 1½ c grated horseradish.

Chop the vegetables. Sprinkle with a cup of salt and drain overnight. Heat the seasoned vinegar to the boiling point and pour over the vegetables. Add horseradish last.

EGGS

Eggs are a valuable food, containing a high proportion of nutrients in a form well suited to use in the body.

They are similar to milk in the high proportion of nutrients they contain and in their ready digestibility, but differ from milk in that they contain no carbohydrates, although their high percentage of fat supplies energy.

Eggs are valuable in supplementing the low iron content of milk. One egg contains nearly 30 times as much iron as one cup of milk. Nine eggs are equivalent in nutrition value to 1 lb beef.

Eggs are very easily and completely digested. Their digestibility varies somewhat according to the method of preparation. Raw egg whites, contrary to the usually accepted opinion, are less completely digested than those slightly cooked. Eggs cooked in different ways all seem to be completely digested, but vary in their ease of digestion. Eggs cooked just below boiling point seem more easily digested than those cooked at boiling point, and fried egg is much more difficult to digest than boiled egg.

If cooked below boiling temperature we get a softer and more palatable product. In an omelette a spongy texture is obtained by folding in the well-beaten egg white. These should be cooked slowly and evenly so as to set the air cells and retain the spongy texture. A slight browning of the outside develops flavor. In frying eggs flavor is developed at the expense of texture. The ease of digestion of hard-cooked eggs is increased by mincing.

Eggs should be kept in a cool, dry place. Do not wash until just before using, as they deteriorate rapidly after being washed.

EGGS A LA KING

4 hard-cooked eggs, 2 c cream or milk, 4 tbp flour, 2 tbp butter, 2 egg yolks, ½ can pimentos cut in stripes, ¼ c sauteed sliced mushrooms, 1 tsp salt.

Cut eggs in quarters and arrange on slices of toast. Melt butter, add dry ingredients, blend, and cook thoroughly. Add cream gradually. Cook until slightly thickened. Add remaining ingredients and pour over eggs.

SHIRRED EGGS (1)

Butter small cups such as are used for baked custards and drop an egg into each, being careful not to break the yolk. Set the cups in a pan of boiling water, and cook until the whites of the eggs are set. Put a bit of butter on each egg and a dash each of salt and pepper. Serve immediately.

SHIRRED EGGS (2)