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Everywoman's Canning Book by Mary B. Hughes



The most practical way to conserve foods is to can or dry them for future use when the harvests are abundant and foodstuffs are low in price. To encourage housewives to do more canning, preserving, and drying, I have prepared this book, dealing with the problems of home canning as they developed at Mrs. Hemenway's Canning Kitchen for War Relief, in Boston. The conditions there, under which 8,000 jars were safely sealed for winter use, without loss, were the same as those found in the average household. Five years' experience canning my own garden surplus taught me many practical points which have been incorporated here, with the hope of aiding other housekeepers in their canning.

TitleEverywoman's Canning Book
AuthorMary B. Hughes
PublisherWhitcomb & Barrows
Year1918
Copyright1918, Whitcomb & Barrows
AmazonEverywomans canning book; the A B C of safe home canning and preserving
Everywoman's Canning Book

Canning In The Kitchen
-Foreword For Every Womans Canning Book
Gather up the fragments that remain; that nothing be lost. Economic conditions make it imperative that we as a nation produce and conserve more food. Every housekeeper should prepare for the reco...
-General Directions For Home Canning
Canning of fruits and vegetables by the process known as Cold-Pack1 may, for convenience, be divided into six steps: Preparation of Materials, Blanching, Plunging, Packing, Processing, and Sealing. Ea...
-The Correct Processing Of Food For Canning
Correct Processing is absolutely essential to successful canning, and to understand the importance of it, let us consider why we process. Every piece of fruit or vegetable, no matter how fresh, will h...
-The Intermittent or Fractional Method of Canning
This great resistant power of spores in vegetables makes the Intermittent or Fractional Method of canning the method chosen by some experts, especially for peas, corn, Lima beans, and string beans, on...
-Equipment Needed For Canning
It is claimed that eighty-five per cent of all human ailments are caused by improper diet. Four months of the year, when there is an abundance of fresh fruits and vegetables, we eat plenty of them; th...
-Canning Frequently Asked Questions
Should the jars be boiled before using? This one problem seems to give more anxiety than any other to the beginner in canning. It is not necessary to boil either jars or rubbers before using them. ...
-Canning Frequently Asked Questions. Continued
What is meant by flat-sour? Flat-sour is a term used to denote spoilage that is not detected until the jar is opened. A product which has flat-soured, however slightly, should never be eaten. Just ...
-Preparation Of Home-canned Products For The Table
All canned vegetables should be heated through to the boiling point before being served. In home canning, where preservatives should never be used, this is a matter of wise precaution, that any bacter...
-Recipes For Canning Vegetables
In order to use these recipes successfully, there must be familiarity with all the details of the General Directions For Home Canning. Asparagus Blanch - 8 minutes. Plunge - until chilled...
-Recipes For Canning Vegetables. Part 2
Cauliflower Blanch - 5 minutes Plunge - 10 seconds Process - 1 1/2 hours Break cauliflower into flowerets. Put into cold brine (one-half cup salt to one gallon of water) and let stand for ...
-Recipes For Canning Vegetables. Part 3
Canning Peas Blanch - 5 minutes Plunge - 10 seconds Process - 2 1/2 or 3 hours Peas should be canned directly after they are brought from the vines, before the sugar in them has had time t...
-Recipes For Canning Vegetables. Part 4
Summer Squash Blanch - 15 minutes Plunge - 10 seconds Process - 1 hour Select summer squash before the outside becomes coarse and horny. Wash; cut into slices one inch thick. Put in cheese...
-Time Table For Canning Vegetables
Do not attempt to use this time table unless familiar with instructions Product Blanch Process Minutes Asparagus 8 boiling water 2 1/2 hours Beans, Baked ...
-Recipes For Canning Soup Mixtures
It is well for the thrifty housewife to know the economy of using left-overs from her vegetable canning for soup mixtures. Odds and ends which otherwise might be discarded may be combined and put up i...
-Recipes For Canning Meat And Fish
To preserve meat or fish in glass jars, great care must be exercised. The material must be fresh, the jars carefully washed, and full time must be given for processing. To prevent all waste in the ...
-Canning Fruit
All fruits and berries may be canned successfully without the addition of sugar, simply by adding hot water instead of syrup. As sweetening must be added when the fruit or berries are served, there is...
-Recipes For Canning Fruit
Peaches For Canning Select well-ripened peaches. Grade according to size and tie in cheesecloth. Blanch in boiling water just long enough to loosen skins. The length of time will vary from fifteen ...
-Recipe For Canning Apples
Apples For Canning Do not can the early summer apple. It is better to use this variety as a basis for apple butter or jams. Windfall apples of the fall or winter varieties should be canned for use ...
-Recipes For Canning Berries
Berries For Canning Blackberries, blueberries, currants, sweet cherries, huckleberries, loganberries, raspberries, and strawberries may all be canned according to these general instructions: The...
-Sun-cooked Strawberry Preserve
Do not attempt sun cookery unless hot, dry weather is anticipated. Pick berries early in the morning, wash and hull. Allow equal weights of sugar and fruit. Place the berries on platters in a single l...
-Time Table For Fruits And Berries With The Kind Of Syrup To Use
Do not attempt to use this table until familiar with General Canning Instructions Fruit Blanch Process Syrup Minute Minutes Apples 1 20 Water instead ...
-Cold Water Method For Preserving Fruit
Cranberries, gooseberries, rhubarb, can be kept for winter use without cooking, by the cold water process. A few general rules should be observed. Cranberries Pick over and remove stems. Be ...
-Jelly Making
Jelly making is simple enough, if a few general rules are observed. Those who wish to know the scientific principles underlying the art are referred to Successful Canning and Preserving, by Ola Powe...
-General Rules to Follow in Making Jelly
One secret of quick and perfect jelly is to have everything hot which comes in contact with the jelly. Add the sugar after heating it (on a platter in the oven is often the most convenient way), and h...
-Recipes For Canning Fruit And Berry Jelly
Always Read The General Directions Apple Jelly Wipe apples, remove stems, but do not peel. Cut out any imperfect spots. Quarter and put in porcelain-lined or agate kettle, barely cover with ...
-Recipes For Canning Fruit And Berry Jelly. Continued
Cranberry Jelly Take three half-pints of apple juice and one half-pint cranberry juice, measured after it has dripped through the jelly bag. Heat three-fourths the combined measure of sugar, and ad...
-Preserving Fruit Juices
No preserve closet is complete without a good supply of fruit juice, stored to use for jelly making, for desserts, or for beverages. Many housekeepers make their fruit juices in season, and instead of...
-Recipes For Preserving Fruit Juices
Strawberry Juice Select well ripened strawberries. Put in a colander, and wash all grit from the fruit; then hull. Put the berries in a porcelain or agate kettle; add enough water to keep the fruit...
-How To Pickle
Pickling is preserving with salt or vinegar. In adding spices and condiments to pickles, one may be guided by individual taste. Some prefer pickles highly spiced, while others wish for very little sea...
-Recipes For Pickling Fruits And Vegetables
Always Read The General Directions Favorite Recipes from Old New England Families Pickled String Beans Contributed by a Sherborn farmer Select tender beans, fresh from the garden. Do n...
-Recipes For Pickling Fruits And Vegetables. Part 2
Pickled Cucumbers Cut small cucumbers from the vine, leaving one-half inch of stem. Wash carefully, rubbing off all the little, prickly black spots. Pack jars full. Add one teaspoon of salt and one...
-Recipes For Pickling Fruits And Vegetables. Part 3
Dutch Salad 4 quarts green tomatoes. 6 green sweet peppers. 1 1/2 quarts button onions. 6 teaspoons mustard. 1 quart cucumber pickles. 1 tablespoon turmeric powder. 1 head cauliflower. 2 cups sugar...
-Recipes For Pickling Fruits And Vegetables. Part 4
Pickled Watermelon Rind A simple method Watermelon rind. 5 pounds sugar. Vinegar. 2 ounces whole mace. 2 ounces whole clove. Pare the rind of a watermelon. (Do not use pink part of melon. ) C...
-Recipes For Making Pickled Ketchup
Always Read The General Directions Cranberry Ketchup 5 pounds cranberries. 1/2 tablespoon paprika. 1 pint vinegar. 3 tablespoons cinnamon. 2 pounds brown sugar. 1/2 tablespoon ground clove. ...
-Recipes For Making Pickled Relish
Always Read The General Directions Bordeaux Relish Contributed by Miss Ida Putnam 1/2 peck green tomatoes. 2 red peppers. 3 onions. 1/2 cup salt. 3 quarts vinegar. 1 cup sugar. 2 ounces w...
-Contributed Canning Recipes
While there is such need of sugar, recipes calling for a large amount should either be made in small amounts and used in place of butter, Or their use should be postponed till more normal conditions a...
-Contributed Canning Recipes. Part 2
Watermelon Preserve Proceed as for citron melon, above. Discard pink portion and use only the rind, after peeling. The discarded portion can be iced and used for dessert. Spiced Currant 5...
-Contributed Canning Recipes. Part 3
Grape Conserve 3 pounds grapes. 1 pound seeded raisins. 3 pounds sugar. 2 lemons. 3 medium-sized oranges. Wash grapes; mash, and cook in porcelain kettle until soft. Strain through a sieve. Add ...
-Contributed Canning Recipes. Part 4
Blackberry, Raspberry, or Strawberry Jam Pick over the fruit; allow three-fourths of a pound of sugar to each pound of fruit. Crush the berries in a porcelain-lined or agate kettle, and put over fi...
-Recipes For Canning Mincemeat
Always Read The General Directions Mincemeat 6 pounds cooked meat (beef or tongue), chopped. 3 pounds raisins, chopped. 3 pounds currants. 2 pounds citron, chopped. 2 pounds suet, chopped. 4...
-How To Dry Your Vegetables And Fruits
Along with the work of canning and preserving goes the simple process of drying. Throughout Europe this work is extensively carried on, and in Germany, particularly, the dried product has been an impo...
-Drying Vegetables
Corn Corn is without question the most satisfactory of all vegetables to dry. Never dry it in the sun. Corn requires heat above the temperature of the sun's rays (unless the day is very hot), and u...
-Drying Fruits
Apples It is not advisable to dry early varieties of apples, since they lack firmness and flavor. Peel, core, and slice apples in rings one-fourth inch in thickness. Arrange slices in rows on trays...









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previous page: A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes | by Julius Emil Wihlfahrt
  
page up: Cook Books
  
next page: Home Canning Recipes And Instructions | by Butler Mfg. Co