Salt Lake Telegram | 1929-11-10 | Page 27 | Pointers Given on Modern Art of Canning

J Pointers Given 1 f On Modern ArtOf Artof Art Art- Of Canning Canning Is a a. comparatively ly modern mod ern art att Until th the tho middle of ot th thi nineteenth t century preserving in sugar drying pickling salting calling and 1 smoking W wore Were r the tho common means of preserving food tood Fruits arf Od well wella ell t ad a V were dried for winter us UK J in and ana puddings Th The fruits fruit that t ver were were preserved were very ery rich forth fort or tho o e principle of ot sealing scaling W was unknown unknown un- un known cnown and tho sugar solution had bad hado to o h. h be ho strong tong enough to to- preserve the tho fruit rulLand and prevent nt the tha growth of ot bac bac- teria In ht unsealed Tara Jars or crocks 1 Today oday we wo kh know w that successful canning depends on th the tho principle of or sU rood food which has hal been made sterile must bo be kept so 80 and the efficiency of the o processes Is th the answer to tho tha canning problem In addition to th the necessity c of ot n a temperature which Will Witt kilt kill t s rn and nd complete sealing scaling l to keep ee out ut germ laden air several other othel factors factors fac fac factors tors must b be bC considered in the work of ot canning Cn Canning dees not nol In any way imp im- r vo the tho quality of or tho product canned Fruits and vegetables which were old and tasteless before bo bo- fore rore cann canning ng wilt be just lust that way after canning Prod co which is bruised or Ol specked has hos b begun gun to bo be attacked by bacteria which Is not dc destroyed In the sterilization of ot canning so 80 only sound fresh materials ma ma- t should be bo cann canned Certain fruits and vegetables are arc easily canned on acc account of th their Jr acid content High temp temperature Increases In- In creases tho the purifying n. n action of tho acid nein strawberries trl currants currant pine pinC- pineapples apples and tomatoes s and makes Iti it i po to sterilize them en easily ally and z quickly In extremely m ly acid fruits th the acid alone is sufficient nt preservative tive without sterilization KEEP OUT THE LIGHT r rIf It If fruits and arid v vegetables Are canned lIM tl in glasa glass tb they y should be bo stored I In a a. dark place Light will trill cause tha foods food to lose 1080 their color which ll of ot course detracts detract J from their upp orance when served Vegetables which contain n no acid add addam am arn difficult to can n The rite st t lion ion or 1 processing rOc p period must be bo prolonged for s sev seval hours bourn The Tha addition lUon of ot a no little acid Will IU overcome overcome over over- COt come this difficulty Without aCC ct- ct in ins the flavor 1101 1 ono to two taro teaspoons ons of ot J mon j juice to toM M each eael pint of nS asparagus U beans p aD tr greens ln ana and COrn com r reduces due 8 the time of processing and insures n s 's spoilage Corn Com requires tot two to t teaspoons teaspoon lemon juice This ls gives lv s a n. slightly acid flavor wh when n tho the jar jaris is o opened nod for s serving However ver one one- one eighth teaspoon oon soda oda a added Cd tho seasoning when I m the vegetable vege tIC table Is repeated reheated the acid most T