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Home Canning of Fruits and Vegetables

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Canning has become the most widely used and popular means of preserving large quantities of fruits and vegetables. The original form, flavor, color, and texture of fruits and succulent vegetables are retained to a greater degree by canning than by any other means. For this reason, certain delicately flavored vegetables are most attractive v/hen…

Home Canning: A Few More Dos and Don'ts

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A Radio Talk by Miss Ruth Van Deman, Bureau of Home Economics, Delivered in the Department of Agriculture period of the National Home and Farm Hour, broadcast by a network of 50 associate NBC stations, Thursday, July 5, 1934

Save Food Cartridges Every Shot a Sure Hit

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The Sanitary Control of Tomato-Canning Factories

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Marked changes in machinery and methods for the manufacture of food products have been made in the last 6 or 8 years under the stimulus of Federal and State pure food and sanitary laws. The manufacturer has come to appreciate the need for more sanitary methods. Certain individuals, firms, and corporations, of their own initiative, have blazed a…

The Canning of Peas: Based on Factory Inspection and Experimental Data

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HISTORICAL NOTE.

According to the early accounts of the art of canning, peas were among the first vegetables to be preserved in this manner, and later they were among the first to enter the canned-goods trade. Pea canning may be said, therefore, to be as old as the canning industry. At first the process was used only to preserve such choice…

Methods Followed in the Commercial Canning of Foods

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Sterilization may be accomplished by heat below, at, or above the boiling temperature, depending upon the length of time the heat is applied and the number of applications made. It is not practicable to sterilize all foods in the same way because of injury to quality or prohibitive expense. Sterilizing below the boiling point is feasible only for a…

Some Experiments With a Boric-Acid Canning Powder

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Among the many inquiries concerning canning problems received by the microbiological laboratory of the Bureau of Chemistry, in- formation as to the use of "canning powder" to supplement heat in processing has been frequently sought. These requests come from places widely enough separated to indicate that propaganda for the introduction of some sort…

Can All You Can: It’s a Real War Job!

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Wartime Canning of Fruits, Vegetables

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Juices to Drink

In jars or bottles. For canning tomato juice and fruit juices, use glass jars. Or use bottles, if you have them, with crown caps with brown shiny paper facing, and seal with a capping device.

Boil bottles to sterilize them. Dip the caps in boiling water just before applying. Prepare jars and tops as for canning.

Tomato…

Can All You Can

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Lye Peeling of Products for Canning:

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Community, school, and institutional canneries must keep waste to a minimum in preparing foods for canning or other forms of processing. You will want, therefore, to consider methods which are efficient and adaptable to your processing operation. The factors recognized as desirable in the method adopted for peeling a particular commodity are:…

Home Canning of Fruits, Vegetables, and Meats

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CANNING is a method of using heat and airtight containers to preserve food as nearly as possible in the condition in which it is served when freshly cooked. It is a desirable and economical method of preserving many foods so that their use can be distributed over seasons and to places where they are not available fresh. Canned foods thus make…

Question Box:

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When OPA announced that there would be about as much sugar for home canning this year as last year, and that everybody in the family was entitled to a total of 35 pounds for canning during the fruit season, nobody expected people to want to get all that sugar at once. But some homemakers started asking for the whole allowance at the beginning of…

Preserve

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Question Box:

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This woman says: "I'd like to know the best place to store my home-canned food".

In reply, the home economists say it takes three words to describe a good storage place for home-canned food: cool . . . dry . . .and dark. Or, to put it another way: guard against heat or freezing. ... dampness. .. .and light.

Heat helps bacteria in the jars…

Question Box: Food Storage

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There's hardly a hint of autumn in the air, but plans for preventing winter
worries arc already under way in many homes, judging from the questions turning up in the mail box. A look through those letters seems to indicate that the problem with first priority now for many homemakers is safe storage for those jars of canned food that represent…

Storing Home Canned Foods

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Even though your home canned food is as "pretty as a picture" ... you don't need to give it picture lighting. On the contrary -- for safe keeping. ..store home canned food in a place that's cool, dry and dark .

Canning specialists of the "U. S. Department of Agriculture say the "best method for storing home canned food is on sturdy well-braced…

Safe-Keeping for Home Canned Food

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The ideal place to store home-canned food, the experts say, is a cool, dark, dry spot.

Where to find this ideal spot in a kitchenette apartment or the modern steam- heated house? Well, here are some possibilities:

Your locker in the apartment basement if there are no furnace flues and hot water pipes close by. Or maybe the garage, if it's…

Shorter Processing Safe for Home Canning of Snap Beans

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Agriculture shows the processing period for many low-acid vegetables canned under steam pressure may be cut, sometimes by as much as one-half, below that formerly considered necessary to destroy spoilage organisms. Shorter exposure to high temperature means to the house-wife better-tasting canned products and higher nutritive value. In using the…

Women of New Hampshire!

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Don't let anything go to waste!

Shall We Have Enough to Eat Next Winter?

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Waste! Waste!

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Tomatoes Selection and Preparation

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Fruits and Vegetables: Don't Let Good Food Spoil

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Testing Labeling Storing

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