A New Way Of Canning Fruit And Vegetables Recipe

Instructions

1. A new way has been discovered by which fruits can be canned without boiling.
2. By this method the fruits retain their natural shape, color, and flavor, and remain plump and attractive in appearance.
3. It is called the intermittent Pasteurizing method.
4. Clean fruit or vegetables are placed in clean cans, and water that has been boiled to sterilize it is poured over it, completely filling the cans.
5. The covers are then put on light, but not screwed down, after which the cans are set in a boiler of water up to the cover.
6. The water in the boiler is then heated until the temperature in the center of the cans records 165 deg F.
7. The cans are held at this temperature for fifteen minutes.
8. They are then removed, and the tops screwed down firm.
9. After standing from twenty-four to forty-eight hours, the cans are again heated to the same temperature for the same length of time.
10. A day or two later they are heated for the third time, after which the contents of the cans are sterile, and will keep perfectly.
11. The principles involved in this method of canning are as follows: The fermentation and molds on canned goods are caused by the growth in the fruit and juice of microscopic plants.
12. These plants are propagated by spores which correspond to the seed of higher plants.
13. These spores are produced by the million.
14. They are blown about by the wind, and are everywhere present, being especially abundant on the fruit itself.
15. With moisture and a summer temperature, these spores grow very rapidly, resulting in fermented and putrefactive products.
16. By heating them to a temperature of 165 deg F., every spore that has started to grow will be killed.
17. The spores that have not started to grow will not be killed by the first heating, but by waiting twenty-four to forty-eight hours almost all will germinate.
18. The second heating kills all these, and, if any spores are still left, they germinate and are killed by the third heating.
19. Fruits and vegetables thus sterilized in the cans keep practically in their natural condition, and represent the perfection of canned goods.
20. Corn and peas cannot be preserved successfully by this method, but all of the fruits and such vegetables as tomatoes, green beans, wax beans, cauliflower, asparagus, etc., when thus treated, keep perfectly, retaining their natural color, flavor, and texture.