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Show CANNING VEGETABLES BY STEAM PRESSURE Canning String Beans in a Steam Pressure Canner. (Prepared by the United States Department of Agriculture.) Each year as the time approaches when the garden surplus must be cared for, the homemaker finds herself her-self wondering whether there is any new and easier way to do her canning and yet have as good results as usual. According to the bureau of home economics of the United States Department De-partment of Agriculture, however, the same principles that have been advocated for the past four or five years are still essential for satisfactory satisfac-tory home canning of fruits and vegetables. veg-etables. The most important points might be expressed in a few sentences sen-tences : "Two hours from garden to can" to insure fresh sound products. Use the "hot pack" when possible so that the material at the center of the can will reach the necessary processing temperature more quickly. Nonacid vegetables are always more satisfactory if hot packed. Can nonacid vegetables under steam pressure because they require sterilization sterili-zation at a higher temperature than that of boiling water (212 degrees F.). Before beginning any canning, it is well to send to the department for Farmers' Bulletin 1471-F, "Canning Fruits and Vegetables at Home," and read it carefully. In addition to a clear explanation of the reasons be- hind the various recommendations made, the bulletin gives time tables for a number of fruits and tomatoes, which may be canned by the water-bath water-bath method, and for most common vegetables, for which the steam pressure pres-sure canner should be used. The reason rea-son why the steam pressure canner is necessary -for string beans, peas, corn and other nonacid vegetables is this : The bacteria on these vegetables are very resistant to heat. Though these bacteria might be destroyed by six hours of processing at the temperature tempera-ture of boiling water (212 degrees F.), as in the water-bath canner, in the course of this long-continued boiling the flavor and texture of the vegetable vegeta-ble itself is ruined. With the steam pressure canner a temperature of 240 degrees Fahrenheit can be obtained quickly at ten pounds pressure. At this high temperature bacteria cannot survive long, and the canned vegetables vegeta-bles are easily processed to insure against spoilage without overcooking at the same time. In 30 to 60 minutes min-utes can be accomplished at 240 degrees de-grees Fahrenheit in the steam pressure pres-sure canner what would take six hours of boiling at 212 degrees Fahrenheit. Fah-renheit. The pressure canner is a time saver so far as the processing of all vegetables except tomatoes, pickled beets or other very acid mixtures are concerned. |