Home Canning of Fruits and Vegetables

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Title

Home Canning of Fruits and Vegetables

Excerpt

WHY CAN?

(1) To make ourselves healthier and better nourished; (2) to provide a pleasing variety of succulent, tender young fruits and vegetables throughout the winter instead of having them only during the few days or weeks when they are in full season; and (3) to save food which otherwise would go to waste.

The chief fault to be found with many American dietaries is that they contain too large a proportion of manufactured foods, such as white flour and cornstarch and polished rice; of sugar and lard and oils, and of pies, cakes, candies, and sweets made from these things. Canned fruits and vegetables will help to supply us more fully with organic acids, with mineral matter in various forms; and (to a certain extent) with those newly discovered substances called vitamines.

Mineral salts and vitamines of several kinds are essential for growth, health, and well-being, and may sometimes be procured to better advantage from fruits and vegetables than from more expensive foods. It has frequently been urged that the heat of canning destroys vitamines. Recent investigations, however, indicate that this is by no means invariably true, or if it occurs may be only partial; and if, for instance, 2 tablespoonfuls a day of the juice of canned tomatoes will prevent an infant from having scurvy — as seems indeed to be the case — it is not necessary to concern ourselves with the problem of whether one-half tablespoonful of the juice of fresh tomatoes might not have done the same work just as well. So far as is known at present the value of canned fruits and vegetables as sources of much needed "mineral salts," organic acids, and certain other valuable food materials is approximately equal to that of the freshly cooked fruits and vegetables.

Canning is one of the most desirable means of preserving fruits and vegetables; for it preserves these foods in a condition more nearly like that of the freshly cooked product than is the case with dried, brined, or pickled fruits or vegetables. There is also the further advantage that when the canning is done the product in the can is practically ready to serve.