FREE BOOKS

Author's List




PREV.   NEXT  
|<   86   87   88   89   90   91   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110  
111   112   113   114   115   116   117   118   119   120   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   >>   >|  
the cans by at least one inch. The heat and pressure must be equal on all parts of the cans. 3. Count time as soon as the water begins to jump over the entire surface. Keep it jumping. 4. On removing the cans throw them into a sink with running cold water or plunge them into a pail of cold water. 5. If the cans are laid on their sides the false bottom is not necessary. For steam-pressure and pressure-cooker canners the following precautions should be observed: 1. Lower the inside crate until it rests on the bottom of the steam-pressure canners. In the case of the pressure cooker put the rack in the bottom of the cooker. 2. Have the water come to, but not above, the platform. 3. Tin cans can be piled one above the other. 4. When the canner has been filled fasten the opposite clamps moderately tight. When this has been done tighten each clamp fully. 5. Have the canner absolutely steam-tight. 6. Allow the pet cock to remain open until live steam blows from it. 7. Close the pet cock. 8. After the gauge registers the correct amount of pressure, begin counting the time. 9. Maintain a uniform pressure throughout the process. 10. When the process is completed allow the steam to escape gradually through the pet cock. You can lift the pet cock slowly, using a pencil or a knife. This can be done only with tin cans. If glass jars are used the canner must be cooled before opening the pet cock. Blowing the steam from the pet cock is likely to cause a loss of liquid from the partly sealed glass jars. 11. Throw the tin cans into cold water. 12. If tin cans bulge at both ends after they have been completely cooled, it indicates that they are spoiling and developing gas, due to bacteria spores or chemical action. These may be saved if opened at once and resealed or resoldered and processed again for ten minutes. The following table will help you in estimating how many cans of fruit and vegetables you will obtain from a bushel of product: NUMBER OF CANS A BUSHEL FILLS NO. 2 CANS NO. 3 CANS Windfall apples 30 20 Standard peaches 25 18 Pears 45 30 Plums 45 30 Blackberries 50 30 Windfall oranges, sliced 22 15 Windfall oranges, whole 35 22 Tomatoes
PREV.   NEXT  
|<   86   87   88   89   90   91   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110  
111   112   113   114   115   116   117   118   119   120   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   >>   >|  



Top keywords:
pressure
 

canner

 

cooker

 

bottom

 

Windfall

 
canners
 
process
 

cooled

 
oranges
 

completely


spores

 

chemical

 
action
 

bacteria

 
spoiling
 

developing

 
opening
 
Blowing
 

Tomatoes

 

sealed


partly

 

liquid

 

opened

 

vegetables

 

obtain

 

peaches

 

estimating

 

bushel

 

product

 

apples


BUSHEL

 
NUMBER
 

Standard

 

resealed

 

resoldered

 
sliced
 

Blackberries

 
minutes
 

processed

 
observed

inside
 

precautions

 
platform
 
entire
 

surface

 

begins

 
running
 

plunge

 
jumping
 

removing