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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*CANNED VEGETABLES*

 

 

Only young, tender, fresh vegetables should be canned.

 

Time your work by the clock, not by guess.

 

Weigh and measure all material accurately.

 

Take no risks. Food is too valuable.

 

Most fruits and vegetables require blanching; that is, all vegetables

and fruits, berries excepted, should be first plunged into boiling water

or steam after being picked over, and then, in turn plunged at once into

very cold water.

 

After blanching and packing in sterilized jars, add to all vegetables

salt in the proportion of a level teaspoon to the contents of a quart

jar. Carrots, parsnips and sweet potatoes require a teaspoon to the

pint.

 

Then fill jars to within quarter inch of top with boiling water, and put

in hot water bath--see "Canning Fruit in a Water Bath".

 

Cover boiler or kettle closely and sterilize or boil for the length of

time given below:

 

Do not close jars tight during sterilizing, or there will be no room for

the generated steam and it will burst the jars.

 

Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips

require six minutes blanching, ninety minutes sterilizing. Asparagus

requires one hundred and twenty minutes.

 

Corn requires five minutes blanching on the cob; three minutes

sterilizing after being cut from the cob, or on the cob.

 

Lima or String Beans or Peas require five minutes blanching; two hours

sterilizing.

 

Pumpkin and Squash require five minutes blanching; one and one-half

hours sterilizing.

 

Tomatoes require two minutes blanching; twenty-two minutes sterilizing.

 

Tomatoes and Corn require separate blanching, time given above, then

ninety minutes sterilizing together. The acid of the tomatoes aids in

preserving the corn.

 

Corn and Beans (Succotash) require ten minutes blanching, ninety minutes

sterilizing.



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