Every Step in Canning Part 19

12. If tin cans bulge at both ends after they have been completely cooled, it indicates that they are spoiling and developing gas, due to bacteria spores or chemical action. These may be saved if opened at once and resealed or resoldered and processed again for ten minutes.

The following table will help you in estimating how many cans of fruit and vegetables you will obtain from a bushel of product:

NUMBER OF CANS A BUSHEL FILLS

NO. 2 CANS NO. 3 CANS Windfall apples 30 20 Standard peaches 25 18 Pears 45 30 Plums 45 30 Blackberries 50 30 Windfall oranges, sliced 22 15 Windfall oranges, whole 35 22 Tomatoes 22 15 Sh.e.l.led Lima beans 50 30 String beans 30 20 Sweet corn 45 25 Peas, sh.e.l.led 16 10

CHAPTER X

INTERMITTENT CANNING OR FRACTIONAL STERILIZATION

In some parts of the United States, particularly in the South, such vegetables as corn, beans, peas, squash, spinach, pumpkin, etc., are canned by what is known as the fractional sterilization, or the so-called Three Days Process.

Southern canning experts have had trouble with certain vegetables, such as those named, when they canned these vegetables in the wash boiler by the cold-pack or one period method. They say that the climatic conditions are so different in the South that what is possible in the North is not possible in the South.

The vegetables are prepared, blanched, cold-dipped and packed as in the cold-pack method and the filled cans or jars are processed in the wash boiler or other homemade outfit a given length of time three successive days.

After each day's processing the cans should be cooled quickly and set aside, until the next day.

The method is as follows:

Process or sterilize gla.s.s jars for the required number of minutes on the first day, remove from canner, push springs down tightly as you remove the jar from the canner.

On the second day raise the springs, place the jar in the canner, process or boil for the same length of time as on the first day.

Remove from the canner and seal tightly. Set aside until the third day, when the process should be repeated.

For this canning a good spring-top jar is good, although the Mason jar type of top will serve for one year; after one year of use it is advisable to fit old Mason jars and similar types with new tops.

If using the screw-top jars, such as the Mason, do not disturb the seal at the second and third processing unless the rubber has blown out.

This method is only necessary when depending upon boiling water or condensed steam to do the work.

A steam-pressure canner or pressure cooker is used in the South and many other places to avoid bothering with vegetables three successive days.

The steam canner or pressure cooker soon pays for itself in time, energy, and fuel saved as the vegetables may be canned at high pressure in one processing.

The following time-tables are those used in the South and will tell you exactly how long to blanch and process all products. The preparation of vegetables and fruits is the same as in the one-period method, but the time of blanching and sterilizing differs as the time-table indicates.

TIME-TABLE FOR PRODUCTS IN GLa.s.s

(Hot-Water Canner)

Tomatoes BLANCH LIQUOR SIZE PROCESS OR JAR BOIL ----------------------------------------------------------- 1 min. No water Quart 30 min.

Tomatoes 1 min. No water Pint 25 min.

String beans (very young 3-5 min. Brine[1] Quart 1 hr. 15 min.

and tender) Sweet potatoes Cook 2 Quart 3 hrs.

done tablespoonfuls water Sauerkraut Brine[1] Quart 40 min.

Baby beets Cook Hot water Quart 1 hr. 40 min.

done Baby beets Cook Hot water Pint 1 hr. 20 min.

done Soup mixture Boil down Quart 1 hrs.

thick Apples 1 min. No. 1 sirup Quart 15 min.

Berries 1 min. No. 1 sirup Quart 13 min.

Figs No. 3 sirup Quart 30 min.

Peaches 1-2 min. No. 2 sirup Quart 25 min.

Pears 1 min. No. 3 sirup Quart 25-35 min.

Cherries No. 3 sirup Quart 30 min.

[Footnote 1: Brine is made of 2 ounces (1/3 cup) of salt to 1 gallon of water. To make sirups recommended, boil sugar and water together in proportions given below:

Sirup No. 1, use 14 ounces to 1 gallon water.

Sirup No. 2, use 1 pound 14 ounces to 1 gallon water.

Sirup No. 3, use 3 pounds 9 ounces to 1 gallon water.

One pint sugar is one pound.]

TIME-TABLE FOR PRODUCTS IN GLa.s.s

The following vegetables should be processed the same length of time on each of three successive days:

SIZE PROCESS OR BOIL ON BLANCH LIQUOR JAR EACH OF THREE SUCCESSIVE DAYS ----------------------------------------------------------------- Corn 2 min. on cob Water, salt Pint 1 hr.

and sugar Garden peas 1 to 4 min. Water, salt Quart 1 hr.

and sugar Asparagus 1 min. Brine[1] Pint 1 hr. and 20 min.

Asparagus 1 min. Brine[1] Pint 1 hr.

Lima beans 2 to 4 min. Brine[1] Pint 1 hr. and 25 min.

Okra 3 min. Brine[1] Quart 1 hr.

Okra 3 min. Brine[1] Pint 1 hr. and 15 min.

Squash Cook done Quart 1 hr.

Squash Cook done Pint 1 hr. and 25 min.

Pumpkin Cook done Quart 1 hr.

Pumpkin Cook done Pint 1 hr. and 25 min.

Spinach 4 min. Brine[1] Quart 1 hr.

Spinach 4 min. Brine[1] Pint 1 hr. and 15 min.

[Footnote 1: Brine is made of 2 ounces (1/3 cup) of salt to 1 gallon of water.]

TIME-TABLE FOR PRODUCTS IN TIN

(Hot-Water Canner)

NO. EXHAUST PROCESS BLANCH LIQUOR CAN MINUTES OR BOIL

Tomatoes 1 min. No water 3 3 25 min.