Canning Fruits and Vegetables at Home
Title
Canning Fruits and Vegetables at Home
Subject
canning
fruits
vegetables
Excerpt
Canning is a method of using heat and air-tight containers to preserve food as nearly as possible in the condition in which it would be served when freshly cooked. It is a desirable and economical method of preserving many foods, by means of which their use is distributed over seasons and in places where they are not available fresh. Canned foods thus add variety and make possible a better-balanced diet at all seasons, the value of which to health can not be measured in dollars and cents.
What foods and how much should be canned depend on conditions in each household. Canning should be looked upon not as an end in itself, but as a means of preserving surplus material by the best method for a definite product in order that it may be utilized later to advantage. There is no question that to most people fruits and vegetables are more palatable fresh than canned 5 therefore it is wise to let the family eat an abundance in season. It is poor economy to cut down on the use of a fresh food in order to have a supply to can, but provision for a surplus for canning should be made wherever practicable by proper forethought in planting. Canning is, under these circumstances, a desirable method of preserving most fruits and many vegetables. Before canning any fruit or vegetable, how- ever, the homemaker should consider whether any other method of preserving would be better for that particular product. It is usually unnecessary and wasteful of effort to can vegetables that may be stored, such as mature beets, turnips, carrots, sweet potatoes, parsnips, winter squash, and pumpkin, or those that may be successfully dried, like okra and large Lima beans. In some cases it may be desirable to can small quantities of such vegetables for use in the late spring and early summer, when the stored ones have deteriorated and the new crop is not yet available.
What foods and how much should be canned depend on conditions in each household. Canning should be looked upon not as an end in itself, but as a means of preserving surplus material by the best method for a definite product in order that it may be utilized later to advantage. There is no question that to most people fruits and vegetables are more palatable fresh than canned 5 therefore it is wise to let the family eat an abundance in season. It is poor economy to cut down on the use of a fresh food in order to have a supply to can, but provision for a surplus for canning should be made wherever practicable by proper forethought in planting. Canning is, under these circumstances, a desirable method of preserving most fruits and many vegetables. Before canning any fruit or vegetable, how- ever, the homemaker should consider whether any other method of preserving would be better for that particular product. It is usually unnecessary and wasteful of effort to can vegetables that may be stored, such as mature beets, turnips, carrots, sweet potatoes, parsnips, winter squash, and pumpkin, or those that may be successfully dried, like okra and large Lima beans. In some cases it may be desirable to can small quantities of such vegetables for use in the late spring and early summer, when the stored ones have deteriorated and the new crop is not yet available.
Creator
Stanley, Louise
Date
1926
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