The Theory and Practical Methods of Preserving Foods.
MARMALADES AND BUTTERS. CANNING. JAM
JELLIES. PICKLES. CHAFING DISHES.
By EDNA GERTRUDE THOMPSON,
Director of Domestic Science Department, Thomas Normal Training School,
Detroit, Michigan.
Theory and Practice of Domestic Science.--Domestic Science has come to be
considered one of the most important factors in our public school
education of today. We have just awakened to the fact that our daughters
should receive training in those things which will best fit them for
housewives and mothers. While many of our girls are earning their own
livelihood, the majority ultimately settle into homes of their own. Many
girls have an excellent opportunity to get the training they need as
homemakers from their mothers, but many of the children in this country
lack this home training. There are two reasons for this neglect on the
part of the mothers: first, the mother may not know how to do these things
herself; and, second, she may be a wage-earner and of necessity cannot
train her daughter.
Its Moral Influence.--In the early life of the child it is susceptible to
influences which may be brought to bear upon it, and if the homemaking
instinct is instilled early much is done toward moral growth of the child.
The public school is expected to develop the child along these lines and
consequently the cookery class, together with the class in housekeeping,
has a mighty influence toward developing noble women. All the home duties
are developed and made a pleasure and not a duty to the child, so that the
home is looked upon with favorable eyes.
There is an old saying that "the way to a man's heart is through his
stomach." This contains much more truth than it would seem on the surface.
Investigators who have made careful research into the divorce question,
which has assumed such large proportions, state that if women knew more of
the science of home making there would be fewer homes broken up. What man
or woman either would not be utterly discouraged to come home day after
day to poor meals and untidiness everywhere, conditions which in time
bring poor health and disease. The public school aims through domestic
science to teach the importance and dignity of being a good housewife.
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Economy of Domestic Science.--Then again, domestic science makes a plea
for recognition on the ground of economy. Many times debt and trouble come
to homes, not through lack of sufficient funds, but through lack of
knowledge on the part of the dispenser of the funds. One of the principles
which domestic science emphasizes in its teaching is to show how some of
our cheaper foods furnish more nutriment to our systems than do some of
our more expensive articles of diet. With this fact thoroughly established
and understood domestic science tries to develop new and simple methods of
cooking such foods and of making them attractive and appetizing. It is a
well-known fact that it is not the amount of food we eat but the amount
that we digest that gives nourishment to our bodies, and it has been
proven that food that is not attractive and palatable to us gives only
one-half the value to our bodies as when it is made attractive and
palatable.
Greatest Food Value from Proper Cooking.--Then also students along this
line of study have discovered that some of our common foods lose much of
their value to us through improper cooking and preparation.
If we are going to prepare food and use it as part of our diet, why should
we not obtain the most of its value? Is that not true economy? For an
example of this fact let us take eggs, one of our most common articles of
diet. We commonly cook eggs to harden the white, or albumen, so as to make
them more palatable. One common method of doing this has been to boil
them. Through experiments it has been proven that boiling makes this
albumen so hard to digest that our bodies get practically no value from
it. The newer method advanced proves that the same results can be obtained
by cooking eggs in water which is kept just below the boiling point, and
eggs cooked this way are easily and readily assimilated by our bodies. Why
should we not endeavor then to give to our bodies food so prepared that it
gives the most nourishment. To take another example,--when salt is added
to vegetables it draws out from them into the water their mineral salts
and any proteid which will build tissue for us. In most vegetables the
cooking water is thrown away so that much of the value of the vegetable is
lost. Why should we not try to devise a method of cooking which will save
for us this food value? Salt is added for flavor only, so why cannot the
salt be added a short time before the cooking is finished so that it will
not have time to draw out the food value?
[DOMESTIC SCIENCE 819]
How to Save in Cooking Meats.--Again we cook different kinds of meats in
different ways. Perhaps you think these different kinds of methods have
simply come down to us through the ages. It is, however, interesting to
know that our mothers probably developed these methods through thought.
Tough meats, we know, require long cooking, but do we know why? The
fibers and tissues have become strong through constant use on the part of
the animal, and to be of use to us must be softened, so we cook tough
meats long and usually with moisture to accomplish the softening. Tough
meats are our cheap meats, but have you stopped to consider that they
contain more nourishment than our tender meats. As has been stated, the
tough meats are the parts of the body of the animal most used and
consequently have been developed and nourished. Why not learn how to cook
these pieces which give us more nourishment, and which are cheaper, in
such a way as to be attractive and palatable? This is what the Domestic
Science Course in our public school aims to teach our girls so that as
housewives they can get the most value for the least money and be
economical and intelligent buyers.
Our Winter Supply.--From an instinct, which ought to be common to all of
us, in time of plenty we lay something aside for the time of need. As
housewives this truth comes home to us, especially in the summer when we
have an abundance of fruit which, without care, would soon become
worthless. By reason of which fact we have developed methods of canning,
preserving, etc., which at the present time have become so advanced that
we can retain a very large share of the original color, flavor and shape
of the fruit.
Preserving Foods.--All food products, on exposure to air, undergo certain
changes which unfit them for use as food. It was once thought that these
changes were due to oxidation, but they are now known to be caused by
minute living organisms present in the air, in the water, in the ground
and in the food itself. To preserve food two things are necessary; first,
to either kill or render harmless those organisms already present; and
second, to exclude others from entering. The first we usually accomplish
by cooking, and the second by sealing. In order to live these organisms
require three conditions; first, a particular temperature; second, a
certain amount of moisture; third, the right kind of food. By taking away
all or anyone of these requirements we may stop the growth or, in other
words, we may preserve the food. For example: with the familiar method of
cold storage the factor of temperature is removed; in the drying of the
fruits and vegetables the factor of moisture is removed; by salting the
factor of food is taken away.
The fruits and vegetables, commonly preserved in the home, are divided
into five classes:
l.--Canning.
2.--Jellies.
3.--Jams.
4.--Marmalades and Butters.
5.--Pickles.
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CANNING.--Under this head there are four common methods:
1. Steaming.--By this method the fruit is put into the sterilized jars,
the jars filled with boiling water and the covers loosely set on. Then the
jars are set on small blocks of wood in a pan of cold water. Cover this
pan and let the water come to a boil and boil for 15 minutes. Remove the
jars and fill them with boiling water, if necessary. Seal tightly. Small
berries, such as strawberries and raspberries, retain their color and are
especially good done in this manner. Whole tomatoes done in this way are
especially attractive for winter salads, and corn will keep indefinitely.
2. Boiling in Syrup.--This is the common household method of preserving
fruits, such as peaches and pears. A syrup is prepared of sugar and water,
into this the fruit is dropped and cooked until soft; it is then put into
sterile jars, sufficient syrup added to fill jar and the jar then sealed.
3. Preserving.--This is the same as boiling in syrup, except that equal
quantities of sugar and fruit are used. Small fruits such as berries are
usually done in this way.
4. Cold Water Process.--This is a simple and easy method to use, and is
especially desirable for vegetables such as rhubarb. Great care must be
taken to use only perfect fruit, because in this method of canning
bacteria are merely excluded, not destroyed, and if any are present in the
food there is nothing to prevent it from spoiling. If fruit is over-ripe,
or not perfectly fresh one of the other methods, such as boiling or
steaming, is preferable.
To Can by the Cold Water Process.--Pack the fruit in a sterilized jar;
pour over it water which has been boiled and cooled, seal your jar and
keep in a cool place. Sometimes a solution of salt and water is used in
place of pure water. When salt water is used food will need to be
freshened by being allowed to stand in cold water for some time before
using. Vegetables, such as beans, put up in this way are very similar to
the fresh product.
Utensils.--Among the utensils most necessary for use in preserving foods
in the home are scales, measuring cups, porcelain or agate ware sauce
pans; earthen or agate ware bowls; silver, agate or wooden spoons; an
agate colander; small dipper and funnel; new rubbers and perfect covers
for the jars.
To Sterilize Jars.--Wash the jars, fill with cold water, place them on
rests, such as small blocks of wood on the bottom of the kettle or boiler
and surround them with cold water. If blocks of wood are not obtainable
the jars may be wrapped in brown paper to prevent them knocking against
each other. Be sure the mouths of the jars are uncovered. Heat gradually
until the water boils, boil 15 minutes or until ready to fill them.
Sterilize the covers of the jars also, and dip the rubber bands in boiling
water just before using.
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Directions for Filling Jars.--Remove the jars from the boiling water--the
handle of a wooden spoon is good to use in removing them. Wring a cloth
out of hot water and place it on a plate, put the jar to be filled on the
hot cloth, put a silver spoon in it,--silver being a good conductor of
heat absorbs the heat from the fruit and lessens the danger of breakage.
Fill the jar with fruit and then add enough syrup or boiling water, as the
case may be, to fill the jar to overflowing. Run a silver knife or spoon
down the sides of the jar to allow any enclosed air to escape; add more
syrup or water, if necessary. Put on the sterilized rubber and seal
tightly.
Tomatoes Canned Whole by Steaming.--Select medium sized, firm, ripe
tomatoes. Wash and peel. Pour boiling water over the tomatoes and they
will peel easily. Pack in sterilized jars, fill with boiling water and put
on the lid lightly. Set in cold water on rests and let boil about fifteen
minutes. If necessary, fill the jar with boiling water to overflowing. Put
on the sterilized rubbers and seal tightly. These tomatoes are especially
good for winter salads.
Canned Corn.--Cut the corn from the cob while fresh, pack in sterilized
jars, and fill with boiling water. Put the cover on lightly and set on a
rest, such as small blocks of wood, pieces of thick paper or the corn
husks, in a pan of cold water. Let boil from two to three hours. Remove
the can, fill to overflowing with boiling water and seal tightly.
Canned String Beans.--Select medium sized beans and string. Pack in a
sterilized jar, fill to overflowing with a brine and seal tightly. This
brine may be made in two ways: First, by mixing cold water and salt;
second, by mixing salt and boiling water and then letting it cool before
pouring over the beans. This method is best as the salt dissolves more
readily in boiling water than in cold water. One part salt to two parts
water makes a strong brine. Keep in a cold place and freshen before using
by letting the beans stand in cold water for an hour. In winter these
beans make an acceptable substitute for fresh ones.
Canned Rhubarb.--Select medium stalks, skin and cut either into one-inch
pieces, or eight-inch lengths. Pack in sterilized jars, fill to
overflowing with cold water and seal. Rhubarb put up in this way has been
known to keep for over a year, and is especially good for pies and sauce.
Steamed Strawberries.--Wash and hull the strawberries, and for every quart
of strawberries use one cup of sugar. Pack the berries in a sterilized
jar, cover with sugar and fill with boiling water. Cover the jar lightly,
put in a pan of cold water, on a rest and let the water boil for about
fifteen minutes. Remove, seal tightly, and keep in a cool place.
Canned Strawberries.--Wash and hull the berries. Make a syrup of sugar and
water, using one cup of sugar to every three of water. Boil 10 minutes.
Drop the berries in the boiling syrup and cook until soft. This will
require only several minutes. Fill the jars to overflowing with fruit and
syrup, then seal.
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Canned Cherries.--Follow the method for strawberries. Cherries can be
pitted or not, as desired. If pitted, add a few stones for flavor.
Canning Raspberries.--Use the same method as for strawberries. The large
number of seeds in raspberries are objectionable, and the berries are more
often made into jam than canned.
Canned Pears.--The pears should be ripe and of fine flavor. Wipe and pare
the fruit. If the pears are large they may be cut in halves. Make a syrup
of sugar and water, using one cup of sugar to one cup of water. Boil 10
minutes. Put in the pears, cook until soft. Fill sterilized jars and seal.
Canned Peaches.--Follow the directions for pears. Peaches may be canned by
the steaming method by cutting them in two and removing the stones.
Strawberry Preserves.--Wash and hull the berries, then weigh. Make a syrup
by boiling three-quarters of their weight in sugar with water, allowing
one cup of water to each pound of sugar. Cook syrup 15 minutes, fill glass
jars with the berries, add the syrup to overflow the jars. Let stand 15
minutes. By this time the fruit will have shrunk; add enough more fruit to
fill the jar. Put on a cover; set on a rest in a pan of cold water, heat
to the boiling point, and keep just below boiling for one hour.
Raspberries may be done in the same way.