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Save It For Winter | by Frederick Fry Rockwell



Did you ever stop to think that it is nothing more nor less than saving food for winter? Upon our ability to keep food for future use is built the whole fabric of civilization. With the science, or the art-for it partakes of both-of food preservation wiped out of existence, that civilization would have to fall, and the races of mankind revert to nomadic tribes scouring the earth's surface for such food as Nature provided, and starving when they could not find it.

TitleSave It For Winter.
AuthorFrederick Fry Rockwell
PublisherFrederick A. Stokes Company
Year1918
CopyrightCopyright, 1918, by Frederick A. Stokes Company
AmazonSave It For Winter; Modern Methods Of Canning, Dehydrating, Preserving And Storing Vegetables And Fruit For Winter Use, With Comments On The Best ... For Saving, And When And How To Grow Them
Save It For Winter

Provide an abundance of clean, healthful and savory vegetables and fruits for your winter table. Make your garden help out down living expenses and doctor's bills for fifty-two weeks in the year. Save it for winter!
-Preface To Save It For Winter
What is the most important thing in the world? Did you ever stop to think that it is nothing more nor less than saving food for winter? Upon our ability to keep food for future use is built the whol...
-Chapter 1. Why You Should Keep Food For Winter
Does it pay to save summer foodstuffs - vegetables and fruits-for Winter? Does it really pay to do it - or has all the recent agitation for the canning and drying of vegetables and fruits been merely...
-Chapter 2. Why Food Spoils And How To Keep It
As soon as vegetable food products mature or are gathered for market or for the home table they begin to deteriorate, and in most cases within a very short time become decayed, shriveled, or otherwise...
-What Is Canning Food
By canning we mean the saving of fruits or vegetables for future use by placing the product in a container of tin, glass, or other material, which is afterward hermetically sealed. The product keep...
-What Is Drying Food
Most vegetables and fruits in their normal condition are made up very largely of water. Many of them contain 80 to 90 per cent, of plain ordinary H20. A pumpkin is actually more fluid than milk - if i...
-What Is Pickling And Preserving Food
Fruits, vegetables, or nuts to be pickled are put into an acid or saline solution. Pickled products keep merely because the bacteria, which constitute the army of General Decay, refuse to live and...
-What Is Storing Food
Vegetables to be stored for winter are merely put where they will be under conditions, as nearly as possible, like those Nature intended them to have, and where the presence of bacteria will be disc...
-Chapter 3. What Food Can Be Saved
What range of variety can we have in the garden which is grown for storing in the cellar and on the pantry shelves for winter? With the old methods which were used almost exclusively until within the...
-Getting The Raw Materials Right For Preserving
All the products used for canning, drying, or storing should be in perfect condition. Neglect in this particular is the cause of more trouble and loss than probably any other one thing in connection ...
-Vegetables That Can Be Saved For Preserving
Asparagus This is usually kept by canning but may also be dried. Surplus may readily be used, but if setting out a new bed it will be well to allow for saving part of the crop for winter use. Prepara...
-Vegetables That Can Be Saved For Preserving. Part 2
Brussels Sprouts This member of the cabbage family is particularly hardy and can be kept out of doors where grown until Christmas or later and is easily stored thereafter. To most people's taste the...
-Vegetables That Can Be Saved For Preserving. Part 3
Greens This includes such Vegetables as Swiss chard, kale, Chinese cabbage, beet tops. Marsh marigolds or cowslips, and so forth. Any of these may be either canned or dehydrated. As this kind of Ve...
-Vegetables That Can Be Saved For Preserving. Part 4
Peppers These may be dried, dehydrated, or used in connection with other vegetables in various pickles and condiments. Surplus of the stock for summer and fall use may easily be saved and utilized, a...
-Vegetables That Can Be Saved For Preserving. Part 5
Salsify Salsify or Oyster-plant, as it is generally known, is somewhat similar to parsnips though making a much smaller root; and like parsnips it is uninjured by freezing and may be kept in the gr...
-Vegetables That Can Be Saved For Preserving. Part 6
Turnip This vegetable is one of the most valuable for winter use because of the tremendous yields it gives, its freedom from insects and disease, and the very short time required in which to mature a...
-Fruits Which Can Be Saved For Preserving
In the nature of the case, home grown supplies of fruit cannot be as readily adjusted to the requirements of the winter table as can vegetables. If fruit is being set out, however, one's requirements ...
-Planting Table For Vegetables For Winter Use
Dates to Sow to Have Product in Good Condition, and Ready When Work Can Be Done Best Vegetable For Drying For Canning For Storing Beans, bush May 15 - July 1 May 15 - Aug. 1 (dry) May 5 -...
-Chapter 4. Canning Methods
The many methods used, and the many things to be handled in different ways, may make the art of canning seem at first a rather complicated one. Nevertheless, the general principles involved are always...
-How Foods Are Preserved By Canning
There is one thing more which should be fully realized about these Vegetable microorganisms which we have been considering, before we can plan intelligently just how to get the best of them. Notwithst...
-The Theory Of Canning Food
Reduced to a single sentence, then, the whole theory of preserving food by canning is as follows, we (1) take the food or vegetable product to be preserved, in or upon which there are already present ...
-New Methods In Vegetable Canning
The thing which has done more to simplify the keeping of vegetables and fruits by canning-with the possible exception of the cold-pack method-is the use of a little acid (usually lemon juice) in the l...
-The Cold-pack Method Of Canning Food
While there are, in general, two methods of canning in use-the hot-pack and the cold-pack-the latter is so much better adapted under almost all conditions for home use, that for all practical purposes...
-Explanation Of Terms Used In Canning And This Book
Before taking up in detail the various steps to be followed, an understanding of the various terms used will help considerably in making clear the work that is to be done. Briefly, they are as follows...
-The Steps In Canning
In canning there are three preliminary steps which should be attended to before the actual work is begun. First, have the product fresh, cleaned and sorted as to sizes and degrees of ripeness. Second,...
-Proceed With The Food Canning Process As Follows
(1) Prepare the product for canning by cleaning, skinning, pitting, cutting or slicing into suitable size, etc. (2) Bleach in steam or hot water for the required number of minutes. (3) Cold-dip it f...
-Directions For Canning Vegetables
Fig. 7 - After being processed or sterilized for the required length of time, the jars are removed and the covers immediately tightened. Canning Artichokes Use only the tender parts of very youn...
-Directions For Canning Vegetables. Continued
Canning Carrots Wash and scrape; blanch sufficiently to loosen skin, or 4 or 5 minutes. Prepare brine of 2 per cent, salt and 3 per cent. sugar; or in place of brine make to taste with salt, sugar, b...
-Directions For Canning Beans
Green beans should be as young and tender as possible. Sort as to size, making three lots if any quantity is being put up at one time. Tip and string after grading. Break larger grades into pieces abo...
-Directions For Canning Sweet Corn
Corn has the reputation of causing a good deal of trouble in home canning. with care, however, it may be kept as successfully as other things. One of the im portant points is to select the ear at just...
-Directions For Canning Greens
Under this general head are included such vegetables as chard, kale, Chinese cabbage, cress, spinach, cabbage sprouts, beet tops, mustard, and such wild greens as milkweed, cowslips, etc. All of these...
-Directions For Canning Peas
The separation of peas by hand for canning requires so much labor in comparison to the machine methods used in commercial establishments that there is not as much saving in the home canning of peas as...
-Directions For Canning Tomatoes
Tomatoes are more important than any other vegetable for keeping for winter by canning. Select only solid, smooth fruit, preferably of a deep color. Pick out the smallest, most uniform in size, for ca...
-Directions For Canning Special Varieties Of Fruit
Canning Apples Tart varieties are the best for canning. All bruised spots, if any, should be removed. The skins and cores will make about one-third of the apple. If a considerable number are being pu...
-Directions For Canning Peaches
Only thoroughly ripe fruit should be used, if the best quality is wanted. If a considerable number are to be put up, it will be worth while to get a special peach-peeling knife and a peach-pitting sp...
-Directions For Canning Soft Fruits and Berries
Including Blackberries, Raspberries, Dewberries, Gooseberries, Grapes, Huckleberries and Strawberries. Prepare fruit carefully, and rinse off with cold water. Remove from strainer or colander with la...
-Directions For Making Syrup For Canning
A syrup of any desired strength or density may be obtained by carefully measuring the sugar and water. The following table shows the per cent, of sugar, the reading by a Baume tester, and the proporti...
-Time Table For Vegetable And Fruit Canning Processing
Vegetable Blanching Hot-water Water seal Steam pressure Pressure cooker Asparagus 15 180 90 60 40 Beans, wax 5 to 10 180 90 60 40 Beans, stringless 5 to 10 180 90 60 40...
-Directions For Making Brine For Canning
As brines are used, with or without sugar, in the majority of products canned, the making of a brine of a suitable strength is quite an important item. The number of ounces of salt which should be add...
-Chapter 5. Drying And Dehydrating Food
As we have already seen, in considering the saving of food for winter by drying, the moisture content is lowered and the sugar content raised to a point where bacteria, yeast and mold find a condition...
-Methods Of Drying Food And Explanation Of Terms Used
While the drying of vegetables is a general term which applies to this method of keeping food products, regardless of the details of how the work is done, the newer terms of evaporation and dehydratin...
-Methods Of Drying Food And Explanation Of Terms Used. Part 2
Cutting and Shredding Vegetables which are not suitable for slicing are prepared by cutting into small cubes, or in some cases are cut into fine shreds. Vegetables which have to be partly cooked befo...
-Methods Of Drying Food And Explanation Of Terms Used. Part 3
Drying in the Sun Except where the climate is such that long periods of hot dry weather without rain or heavy dews may be counted upon, sun drying is uncertain unless some means is taken to provide p...
-The Process Of Drying Food
(1) Obtain the products, as for canning, as fresh, young and tender as possible. Pick over and grade carefully; wash all products that may need it and thoroughly clean and peel or scape root products ...
-Instructions For Dehydrating Different Vegetables
Keeping in mind all that has been said in regard to the necessity for getting the product while young and tender, and using it immediately, the Various garden Vegetables may be dried according to the ...
-Dehydrating Beans
Prepare carefully, snap or slice into 1/2 or 1 inch pieces, and dry. Or: Grade carefully, picking out the youngest and tenderest to be dried whole. Slice remainder into 1/4 to 1 inch lengths; blanch ...
-Dehydrating Sweet Corn
Blanch to set the milk in the kernels-two to five minutes. Remove kernels carefully, and dry, stirring occasionally to get an evenly cured product. Or: Boil or steam to set the milk thoroughly-eight ...
-Instructions For Dehydrating Different Fruits
While commercial dried fruits are for the most part sun-dried, nevertheless they are equally well suited for evaporating or dehydrating, the latter method usually giving a better quality product. D...
-Time Table for Blanching and Drying
The following time table shows blanching time for vegetables and the approximate time required for drying vegetables and fruits, with temperatures to be used in drying by artificial heat: Vegeta...
-Chapter 6. Pickles Preserves and Jellies
With the newer and more efficient methods of saving vegetables and fruits by canning and by drying, the necessity for the use of pickles, preserves and jellies is to a large extent done away with. In ...
-Why Pickles Preserves Or Jellies Keep
As already explained, Vegetables and fruits spoil as the result of the presence of cer tain vegetable bacteria or molds or yeasts, which begin to attack them soon, sometimes within a few hours, afte...
-When To Get And Use Products Meant For Pickling Preserving Or Jellies
In the chapters on canning, drying and storing, the necessity for getting the products while young and tender was emphasized. All that was said there applies equally to vegetables or fruits meant for ...
-Recipes For Pickles Preserves And Jellies
The following are recipes for a number of the most important of standard pickles, preserves and jellies. There are, of course, many more which can be obtained from other sources. No attempt is made he...
-Recipes For Pickles Preserves And Jellies. Part 2
Damson Plum Preserves: Measure out equal amounts of plums and sugar, and put them in layers in a stone crock. Set the crock in a moderately hot oven and cook the contents for three hours without stir...
-Recipes For Pickles Preserves And Jellies. Part 3
Pickled String Beans: Wash and string the beans, but do not break them. Cover them with cold water and boil them ten minutes. Drain off the water, and then immediately pour boiling water over them. S...
-Recipe For Cauliflower Mustard Pickle
Divide a large head of cauliflower into pieces and boil it with a dozen white button onions in salted water until it is about half done. Drain the cauliflower and onions, and add a dozen dill pickles ...
-Recipes For Preserving Strawberries
Preserved Strawberries. - First Method: Prepare the berries as for canning. Place two quarts in a wide-bottomed preserving kettle and cover them with one and a half quarts of sugar. Place the kettle ...
-Recipes For Preserving Gooseberries
Gooseberry Preserves: Stem and wash the berries, put them into a preserving kettle, half cover them with water, and boil them until they are tender but not until the skins burst. Add as much sugar as...
-Recipes For Preserving Rhubarb
Rhubarb Marmalade: Put into preserving kettle two quarts of young rhubarb cut into cubes. Add from one to two quarts of sugar (depending upon the desired richness), the pulp and juice of two oranges,...
-Chapter 7. Storing Foods For Winter
The most natural and the easiest way of saving vegetables and fruits for winter use is to store them. Nature has decreed that certain of the vegetables should keep from the end of one growing season t...
-The Essentials Of Successful Winter Food Storage
There are three things essential to make the winter storage of vegetables or fruits successful. First, a product that is perfect, sound and not overripe; Second, good storage conditions; Third, condit...
-Providing Suitable Spaces For Winter Storage
No matter what, or how much, or how little, one may plan to keep for winter by storing, the best possible place that can be provided to keep it should be prepared in advance. Even if this involves con...
-Indoor Cellars For Food Storage
In most old houses the cellars were designed for storing and no changes of any great extent are necessary. The ventilation is sometimes inadequate. This may be improved by building a box or hood over ...
-Outdoor Cellar For Food Storage
In some cases, where there is no place available that can be made into a cellar storeroom, and soil conditions outside are favorable, a small outdoor cellar may be made for this purpose. If there is a...
-Storage Pit For Storing Food
A permanent pit on any place where a large quantity of vegetables are to be stored, or where there is no other place avilable for storing them, is one of the best investments that can be made. A combi...
-Directions For Storing Vegetables
Storing Asparagus While asparagus cannot be stored in the ordinary sense of the word, the roots may be stored and the plants started into growth indoors in a light warm cellar, or in a frame, givin...
-Directions For Storing Tomatoes
Tomatoes may be kept in storage much longer than is usually supposed. Fruits that have obtained nearly their full size will ripen up gradually if packed away in a cool, rather dark place. Placed in fr...
-Directions For Storing Onions
These should always be liar-vested as soon as the tops begin to get dried out: if they are left in the ground after that they are apt to begin a second growth, and in that case it will be almost impos...
-Directions For Storing Potatoes
Even if you have not raised enough of your own potatoes for winter use it will pay to buy them to store, as they are usually very much cheaper in September and October than later on. They keep best in...
-Directions For Storing Cabbage
This standard winter vegetable may be stored either indoors or out. In the former case a good way is to put the trimmed heads in slotted or open vegetable barrels. Or the plants may be taken up roots ...
-Directions For Storing Celery
If there is enough celery to keep for use well into the winter, it should be handled in three lots. (1) That wanted for early use may be banked up with earth out of doors and covered up with leaves la...
-Directions For Storing Fruits
Winter apples and some varieties of pears keep readily. Like potatoes they may also be bought to advantage in the fall even where they are not grown on the place, wherever obtained, they should be sor...
-Chapter 8. Equipment And Accessories For Canning And Drying
An elaborate equipment for the home canning and drying of fruits is not essential. If one has suitable containers, it may be done with the simplest of utensils-the things ordinarily found in any kitch...
-General Equipment Used For Preseving And Canning
First of all, of course, comes the question of a stove. Any ordinary cooking stove will answer all purposes; but if this is supplemented by a gas range, it will add greatly to the convenience. There s...
-Containers For Canning And Storing
Of course, the question of containers in which to keep fruits and vegetables, either canned, dried or in storage, is one of the most important phases of the whole matter of saving food, while there is...
-Containers For Canning And For Pickles And Preserves
For keeping Vegetables or fruits by any of the above methods, of course, the two important things are the preparation or sterilization, and a container which will keep the food sterile after it is pre...
-Sealing Tin Cans
While the work of sealing a tin can, or even a good-sized batch of them, is done very quickly, once one gets the knack of it, it is quite an elaborate process to describe in print. The following direc...
-Sealing Tin Cans. Continued
Soldering the Cap: The grooves around the tops of the filled cans are wiped to clean them from juice and pieces of fruit, and the caps applied. A brush dipped in solder fiux is then passed around the...
-Special Equipment For Drying Foods
The three methods for drying, as already described, are sun drying, evaporating by artificial heat, and dehydrating-drying by the use of an air-blast-the latter, for home use, usually being produced b...
-Collecting Containers For Storing Food
From what has already been said and illustrated in the chapter on storing, a pretty good idea has been given of the kinds of containers desirable for use in this connection. The mistake usually made i...
-Chapter 9. Conclusion On The Importance Of Saving Food
From the foregoing chapters, it must be very evident that the matter of saving food in the home can be made a very important part of the household economy. It is worth taking seriously; it is worth do...
-Community Canners And Driers
For Community Gardens More and more the vacant lot movement is coming to be recognized as a practical, workable scheme for helping food production, and employing both idle land and idle time to adv...
-A Look Ahead - Less Fruit To Be Wasted In The Future
For generations past the world has produced an abundance of fruit and vegetable food to feed all of its millions of workers. The fact that they have not all been sufficiently fed is due to our unscien...









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