short time by subjecting them to very intense heat. In canning factories
this is done by processing at a temperature higher than that of boiling
water. In the home this may be accomplished by processing in the pressure
cooker. According to one authority processing intermittently, _i.e._
on three successive days, does not insure satisfactory processing of
materials containing spores.
SINGLE PERIOD AND INTERMITTENT PROCESSING.--The acid of tomatoes and
fruits aids in the destruction of microorganisms. Hence intermittent
processing is unnecessary for these. Processing tomatoes and fruits in a
hot water bath for one period has proved very satisfactory and certain.
There is some question, however, regarding the safety of canning all
vegetables by one period of processing in the water bath at 212 degrees
F., _especially in regions where botulism is known to occur and where
Foods cannot be stored in a cool place_. In Farmers' Bulletin 1211,
"Home Canning of Fruits and Vegetables," revised August, 1922, one period
of processing in the water bath at 212 degrees F. is not advised in
climates where the storage conditions are trying for the following
vegetables: corn, beans, asparagus, okra, spinach and other greens, and
peas (especially if at all mature). For processing these vegetables, a
higher temperature than that obtained in the boiling water bath is
recommended. Processing at a high temperature (from 228 degrees F. to 250
degrees F.) can be accomplished conveniently by means of a _pressure
cooker_. This is especially recommended for vegetable canning in high
altitudes and in localities where botulism has occurred.
It is thought that in some places the above mentioned vegetables may be
_processed intermittently_ with safety. For vegetables difficult to
can, pint jars only are recommended for both intermittent and single
period processing in the water bath. Heat penetrates more rapidly to the
center of the small jars than to the center of the large jars.
SELECTION AND PREPARATION OF VEGETABLES AND CANNING.--Young vegetables,
especially those that have grown quickly, are most desirable for canning.
If possible, vegetables, especially corn, should be canned immediately
after picking.
Vegetables for canning should be thoroughly washed, pared, scraped, or cut
into pieces in the same manner as when they are cooked and served
immediately. If the vegetables vary in size, it is well to sort them and
fill jars with those of uniform size. If there is much difference in
ripeness, sort the mature and young vegetables.
METHOD OF CANNING VEGETABLES.--The method of canning vegetables for a
_single period_ does not differ greatly from the method of canning
fruits. The chief difference is that jars containing fruit are filled with
sirup, while those holding vegetables are filled with water and salt is
added. Blanch and cold-dip vegetables as directed previously, for the
length of time given. Greens and vegetables of delicate flavor are
blanched most successfully by steaming either in a colander placed over
boiling water or in a steamer. (Steaming greens prevents the escape of
volatile oils and other materials.) Pack the vegetables in jars to within
1/2 inch of the top. It is well not to pack spinach and other greens too
solidly in jars. Since lima beans, corn, and peas swell during processing,
they should be packed only to about 1 inch of the top of the jar. To each
jar add salt,--1 teaspoonful to each quart jar. Fill each jar to 1/2 inch
of the top with boiling water. Put a new rubber on the jar, partly seal
the cover, and proceed as directed for fruit (see Table below for the
length of time for processing).
When vegetables are processed _intermittently_, jars with glass tops
and spring clamps are recommended. In processing vegetables for three
successive periods, the same method of processing and sealing is followed
as for the single period. At the beginning of the second and third
periods, raise the clamps of the jars to allow for expansion, then fasten
the clamps at the close of processing period (see Table for the length of
time of processing on each of the three successive days).
FOOD PRESERVATION
TABLE FOR CANNING FRESH, SOUND, AND FIRM VEGETABLES BY ONE PERIOD OF
PROCESSING [Footnote 131: Adapted from Farmers' Bulletin 1211. Revised
August, 1922.]
TIME OF PROCESSING
TIME OF
VEGETABLE BLANCHING OR (_a_) (_b_) Steam Pressure
Water (Pressure Cooker)
COOKING Bath at (1) 5lb (2) 10lb (3) 15lb
212 deg. F. 228 deg. F. 240 deg. F. 250 deg. F.
Minutes Hours Minutes Minutes Minutes
Asparagus 4 - - 30 to 40
Corn 1 to 5 - - 90 60 to 90
Lima beans 3 to 5 - - 45 to 60
Okra 6 to 8 - - 30
Peas 3 to 8 - - 40 to 50
Spinach 4 in water or
15 in steam - - 90 35
String beans. 3 to 5 - - 40 to 50
Tomatoes 1 to 1 1/2 to
loosen skins 1/2 15 10
[Footnote for Asparagus: Scrape off tough outer skin of _asparagus_.
Tie into bundles for blanching. Blanch tough ends 2 minutes and entire
bundle 2 minutes longer.]
[Footnote for Corn: Blanch _corn_ on the cob, then cold dip and cut
from the cob. For each pint jar, use 1 pint of cut corn, 1 cupful boiling
water, and 1/2 tea-spoonful each of salt and sugar. Cook the mixture in
a saucepan until it boils and pour immediately into a hot, sterilized
jar.]
[Footnote for Okra: Cold dip _okra_ in _salt_ water (1
tablespoonful salt to 1 quart water).]
[Footnote for Spinach: To loosen grit, cover _spinach_ with scalding
water, let stand 1 or 2 minutes. Then wash in several cold waters. Do not
cold dip after blanching.]
[Footnote for Tomatoes: Pack _tomatoes_ whole in jars, then fill the
jars with cooked and strained tomato pulp. Tomatoes cut into pieces may be
packed closely in jars. When this is done, no liquid need be added.]
NOTE.--Processing in the hot water bath is not advised for non-acid
vegetables such as asparagus, corn, lima beans, okra, peas, spinach, and
string beans.
Count time of processing in a water bath after the water boils.
When two different times of processing are given, use the longer time for
quart glass jars, the shorter time for tin cans.
If the jar is packed tightly, increase the time of processing.
For altitudes higher than 1000 feet, increase the time of processing 10
per cent for each additional 1000 feet. For very high altitudes, the
pressure cooker rather than the hot water bath should be used.
TIME TABLE FOR CANNING VEGETABLES BY INTERMITTENT PROCESSING [Footnote
132: See statements previously]
VEGETABLE TIME OF TIME OF PROCESSING IN WATER BATH
BLANCHING AT 212 F. 12 TO 18 HOUR
INTERVALS BETWEEN PERIODS
(_a_) First Day (_b_) Second
and Third Day
Asparagus 10 to 15 60 60
Corn 5 to 10 90 90
Lima Beans 3 to 5 90 90
Peas 5 90 90
String Beans 3 to 5 90 90
[Footnote 133: (For Asparagus, Corn, and Lima Beans) Process in _pint
jars only_. See footnotes for Asparagus and Okra, above.]
USE OF CANNED VEGETABLES.--Open the can and if it is tin, empty its
contents at once. If the vegetable is surrounded by liquid, use the water
in cooking the vegetable, as it contains valuable materials. There are
some who contend, however, that the flavor of certain vegetables such as
peas and string beans is improved if the vegetable water is drained from
them and they are cooked in fresh water. If this is done, the vegetable
water should not be wasted. It should be used in making soup or sauce. If
possible, let the vegetable stand exposed to the air for an hour or
longer.
If the vegetable is to be served plain, turn into a saucepan. Cook in its
own liquor at boiling temperature, for at least 30 minutes. (Cooking at
boiling temperature for this length of time is advised to remove any
possible danger of botulism.) When cooked, the liquid should be almost
entirely evaporated. Add butter, salt, and, if desired, a very little
sugar, and serve hot.
A White Sauce may also be used with a vegetable that has been heated as
above.
QUESTIONS
Explain why vegetables (except tomatoes) are more difficult to can
successfully than fruits.
What foodstuffs does the water in which vegetables are canned contain?
From this explain why the water should not be drained from vegetables when
removing them from the cans.
What is the purpose of cooking canned vegetables at boiling temperature?
LESSON CLXXII
DRIED VEGETABLES
ADVANTAGES OF DRYING FOODS.--While preserving foods by drying does not
take the place of canning foods and storing them in jars or cans, it has
certain advantages, viz.:
1. Little storage space is required for dried foods.
2. Dried foods can be stored in containers that cannot be used for
canning.
When foods are dried, they may be reduced in bulk as much as 90 per cent;
for example, 10 pounds of fresh food may be reduced to 1 pound of dried
food. By this reduction no food value is lost, and the flavor is not
greatly changed.
Dried foods may be stored in paper bags and boxes which are much less
expensive containers than glass jars or tin cans. Hence if space is
limited and glass or tin containers are difficult to secure or are
expensive, drying may prove a very satisfactory method of preserving food.
METHODS OF DRYING AND DRIERS.--Food may be dried by:
1. Sun.
2. Steam (placing food on a specially constructed tray (see Figure 93)
which is heated with steam).
3. Stove or oven drying (placing food above a stove or in the oven).
4. Fan drying (placing an electric fan near the food).
A combination of these methods, especially the two latter, is often used
in drying foods.
Plates or dishes may serve as driers when the drying is done in the oven.
Trays for drying may be constructed at home or they may be purchased. Most
of them consist of a wood or metal frame over which wire netting is
tacked. Single trays or a series of trays one placed above the other may
serve as driers. When drying is accomplished by heat from a stove, the
drier is hung over a stove or it rests on the top of the stove. In the
latter case, it is necessary that the frame of the tray be constructed so
that the bottom tray does not rest directly on the stove. In case the
drying is done over a kerosene stove, the bottom of the tray must be of
tin or galvanized iron to protect the food from kerosene fumes. The lowest
tray must be placed at least 4 inches above the metal bottom.
SELECTION AND PREPARATION OF VEGETABLES FOR DRYING.--To secure the best
results, select mature but fresh vegetables. They should be in good
condition, free from blemish.
Certain foods, such as berries, cherries, peas, lima and shell beans, are
dried whole. Most vegetables should be cut into slices from 1/8 to 1/4
inch in thickness. The slicing may be done with a paring or kitchen knife,
or it may be done by means of a slaw-cutter or a rotary chopper. Foods are
sometimes cut into pieces for drying by means of the food chopper. It is
necessary that all knives and cutting devices be clean. There should be no
discoloration of the vegetable from the cutting utensil. It has been found
advisable to blanch most vegetables before drying. The method of blanching
given previously can be used in drying vegetables as well as canning them.
Foods are not cold-dipped, however, after blanching when they are to be
dried. Fruits are usually not blanched before drying.
FOOD PRESERVATION
METHOD OF DRYING FOODS.--Place the prepared food on drying trays. Unless
the drying is done in the oven, cover the food with cheese-cloth. If
possible, tack the cloth to the frame so that no dust or insects can come
in contact with the food. Stir or turn foods once or twice a day while
they are drying. This is especially necessary when foods are dried in the
sun.
_If the food is to be dried in the sun_, place the tray containing
the food in the sun, where there is a breeze. If it rains, take the trays
indoors. Also bring the trays indoors just before sunset.
_If food is to be dried by means of steam_, a special device is
needed (see Figure 93). The device consists of a large pan for holding
water and a hollow tray. The under surface of the tray has an opening
about the size of the diameter of the pan. To this opening is fastened a
collar which fits snugly into the pan. The pan filled with water is placed
over a burner. When the water boils, the steam rises and fills the hollow
tray and escapes by means of the small pipe in the upper surface of the
tray. The food is placed on the upper surface and is dried by steam heat.
_If the food is to be dried in the oven_, place the food on suitable
trays. Oven drying is much more satisfactorily done if the oven is
provided with a thermometer. The temperature for drying foods is much less
than that of boiling water,--it varies from 115 degrees to 175 degrees F.
It is often necessary to keep the oven door open so that the temperature
does not become too high.
[Illustration: FIGURE 93.---DRIER FOR VEGETABLES OR FRUITS.]
_If food is dried over a stove in a series of trays_ one placed above
the other, the position of the trays should be changed so that the food
may be uniformly dried.
_If food is dried by means of an electric fan_, the fan should be so
placed that the current of air is directed along the trays lengthwise. The
drying will be most rapid nearest the fan; hence it is necessary to change
the position of the tray or of the food every few hours. Foods may be
dried in less than 24 hours by means of an electric fan. A few foods such
as sliced string beans may be dried in a few hours. Before drying by means
of a fan, food should be blanched. It is also necessary to heat food dried
in this way in an oven at 180 degrees F. for 10 or 15 minutes before
storing.
Testing for Sufficient Drying and Conditioning.--The time for drying
varies with the method of drying and the kind of food. A definite time of
drying cannot be stated. There are some tests which may be applied in
determining when a food is sufficiently dried. The following is quoted
from the Bulletin of the _National War Garden Commission_, Victory
Edition, p. 22:
"When first taken from the drier, vegetables should be rather brittle and
fruits rather leathery and pliable. One method of determining whether
fruit is dry enough is to squeeze a handful; if the fruit separates when
the hand is opened, it is dry enough. Another way is to press a single
piece; if no moisture comes to the surface the piece is sufficiently dry.
Berries are dry enough if they stick to the hand but do not crush when
squeezed."
When the food is judged to be sufficiently dried, it should be placed in
boxes or bowls and covered with clean cloths. The dried foods should be
stirred or poured from one container to another once a day for 10 days or
two weeks. If at the end of this time the food is found to be moist, it
must be subjected to the drying process for a short time. After the second
drying, it should be treated as directed above. If the food is observed
for several days and found to be dry, it may be stored away. This process
of testing and making them sufficiently dry after removing from the drier
is termed _conditioning_.
DRIED CORN
Select such sweet corn for drying as you would for immediate table use.
Blanch the corn (on the cob) for 8 to 12 minutes in boiling water. Drain
thoroughly. Then cut the corn from the cob as directed in Lesson IV. Dry
by subjecting to a temperature of 130 degrees F. gradually increased to
140 degrees F. Stir the corn often. It is sufficiently dried when it is
hard and semi-transparent.
(Adapted from _Bulletin of the National War Garden Commission, Victory
Edition_.)
TABLE FOR BLANCHING AND DRYING [Footnote 134: From Bulletin of the
_National War Garden Commission_, Victory Edition]
The following table shows blanching time for vegetables and the
temperatures to be used in drying by artificial heat.
VEGETABLES BLANCHING TEMPERATURE
TIME (FAHRENHEIT)
Minutes Degrees
Beets 2 120 to 145
Cabbage 3 to 4 115 to 135
Carrots 2 120 to 145
Cauliflower 4 to 6 120 to 130
Celery 2 to 3 135
Figs 120 to 140
Garden peas 3 to 5 115 to 140
Green string beans 5 to 8 130 to 145
Lima beans 3 150
Okra 3 115 to 135
Onions 140
Parsnips 2 120 to 145
Potatoes 2 to 3 125 to 150
Prunes - 130 to 175
Pumpkin and winter squash 3 to 6 135 to 160
Spinach 2 130
Summer squash 3 to 6 135 to 160
Sweet corn 8 to 12 130 to 140
Sweet potatoes 6 to 8 145 to 165
Tomatoes 1 1/2 120 to 140
Turnips 1 to 2 135 to 165
Wax beans 3 150
Fruits
Apples 130 to 175
Apricots 130 to 165
Berries 130 to 155
Cherries 120 to 150
Peaches 130 to 165
Pears 130 to 175
Plums 130 to 165
QUESTIONS
Under what conditions do you think it would be advisable to dry foods
rather than can them?
Name the advantages of dried over canned foods and the advantages of
canned over dried.
From what you have learned regarding the cooking of dried fruits and dried
peas and beans, how would you cook home-dried vegetables?
Give a reason for each step of the process.
Why is it necessary to stir foods occasionally while drying?
Why is oven drying of foods much more satisfactory when the oven is
provided with a thermometer?
Explain why it is necessary to condition dried foods before storing.
RELATED WORK
LESSON CLXXIII
THE SICK-ROOM TRAY
SELECTION OF FOODS FOR THE SICK.--Methods of preparation of food for the
sick differ somewhat from methods of preparation of food for those in
health. The chief difference is in the _selection_ of the foods to be
prepared. In severe illness the physician prescribes definitely the diet
of the patient. In the absence of a trained nurse, it is the home-keeper's
work to follow the physician's directions and to prepare such foods as can
readily be digested.
Often the home-keeper not only prepares, but selects the foods for the
indisposed members of the household. In any case of feeding the sick, the
following suggestions should be kept in mind:
(_a_) Choose easily digested foods and prepare them in such a way
that they will be easily digested. Liquid or easily liquefied foods are
digested with the least effort, hence the use of milk, broths, soups, and
gruels in sick-room diet. Such semisolid foods as eggs (uncooked or soft
cooked), cereals, softened toast, etc., are also easily digested. Avoid
foods that are digested with difficulty, as pastry, fried foods, "rich"
sauces, pork, veal, lobster, and baked beans.
(_b_) Give special attention to the selection of foods that appeal to
the appetite. When foods are served, even though they are selected
according to the physician's directions, likes and dislikes of the patient
should be observed. If food suitable for the patient is distasteful to
him, substitutions should be made or distasteful foods should be
disguised. Eggs, for example, are most valuable foods for the sick. If
disliked by the patient they may be slipped into such foods as cocoa or
gruels. Appeal to the appetite can be made by changing the methods of
preparing foods. The selection and preparation of food for the sick call
for ingenuity and resourcefulness on the part of the homekeeper.
(_c_) Prepare less food for the sick than for those in health.
Sometimes a lessened quantity of easily digested food is all that is
needed to effect recovery from an indisposed condition. Some energy is
needed to carry on the involuntary activities of the body, such as the
beating of the heart, and the movements of the lungs (see _Table of
Energy Requirements_). For the very sick patient, food served in small
quantities, but served often, is necessary.
SELECTION OF FOODS FOR THE CONVALESCENT.--In recovery from severe illness,
there is often the problem of building up an emaciated body. Knowledge of
the proper quantity and the kind of food aids greatly in solving this
problem.
The basic principles of the selection of food _to increase weight_
were discussed previously (see _Daily Carbohydrate and Fat
Requirement_). The use of concentrated foods, _i.e._ those whose
fuel value is high, such as eggs, cream or top milk, and butter, is
usually advisable. These foods can be added to foods of less fuel value
such as vegetables. A generous use of whole milk is also effective in
gaining weight. This can be used to advantage not only at meal times but
between meals and at bed time. Milk is one of the few foods which can be
used effectively between meals. Because it is bland in flavor, it does not
"spoil the appetite" for the following meal. Bread and other grain foods
and starch-rich vegetables are useful foods for gaining weight.
Many of the suggestions for the selection of foods for the sick apply to
the selection of foods for the convalescent.
PREPARATION OF SPECIAL FOODS FOR THE SICK AND FOR THE CONVALESCENT.--(1)
_Milk_.--Milk is one of the most important foods for an invalid
because it is a liquid containing valuable nutrients. It is used in a
partially predigested condition in Junket "Custard", peptonized milk, and
malted milk. Buttermilk, kumiss, and matzoon are often agreeable and
beneficial to the sick; by some, they are more easily digested than whole
milk. Frozen desserts made of milk or cream are popular foods for the
sick.
(2) _Eggs_.--Since eggs are both high in nutrients and easily
digested, they serve as a most important article of diet for the sick. The
variety of ways in which eggs can be cooked and served also adds to their
value as a sick-room food. Eggs combined with milk (egg-nog, custards),
with cereals (rice pudding, gruels), and with toast make suitable foods
for the sick and convalescent. The principles used in the preparation of
custards (see Lesson LI) should be applied in combining eggs with hot
liquids.
(3) _Gruels_.--The principle of preparing breakfast cereals may be
applied to the preparation of gruels. In the making of gruels less cereal
and more liquid are used, _i.e._ mix 1 tablespoonful of cereal with 1
cupful of liquid. The finished product is strained. A gruel may be
prepared by diluting a cooked cereal and straining. Gruels should be of
the consistency of cream soups. Corn-meal, oatmeal, barley, rice, flour--
especially graham, whole wheat, and gluten--arrowroot, and crushed
crackers--especially graham and oatmeal--are suitable cereals for gruels.
Water or a combination of water and milk is used for the liquid. When both
water and milk are used, the method of cooking Rice Pudding should be
followed.
The seasoning and flavoring of gruels are most important. Distaste for
gruels is often due to improper seasoning. "High" seasoning is not
desirable for the sick or convalescent. Usually a patient does not care
for highly seasoned food. But some seasoning is necessary to make a tasty
gruel. Gruels may be flavored with whole spices, meat extract, fruits,
such as raisins, cranberries, etc., and lemon peel. The flavor of whole
spices and fruits is extracted by cooking them with the gruel. If nutmeg
is used, it is grated over the surface of the cooked food. The identity of
this spice can thus be recognized. Sugar is used sparingly for the sick.
(4) _Broth and Meat_.--Although there is little nourishment contained
in meat broths (see _Protein in Meat_), beef tea is often used as
food for the sick, especially when liquid diet is necessary. It is
appetizing and tasty.
To make _beef tea_, soak chopped meat in water for at least one hour.
(Use 1 pint of water to 1 pound of lean beef.) Then cook the mixture
_slightly_, over hot water (until it becomes reddish brown in color),
and stir constantly. Strain through a _coarse_ strainer, season, and
serve at once.
Sometimes the _juice of beef_ without any dilution with water is
served to the sick. The meat is cut into pieces and heated slightly; then
by means of a lemon "squeezer" or a meat press the juice is extracted.
Meats such as chicken (white meat preferably), lamb, broiled or roasted
beef, can be used for convalescents. Scraped meat, _i.e._ meat from
which the tough tissue is removed (see Experiment 50), can often be given
to an invalid when solid meats are denied. The scraped meat contains more
nutriment than beef juice (see _Protein in Meat_). It should be made
into balls and pan-broiled (see _Pan-broiling_).