Volume 12 , Issue 37

Home Comfort Cookbook Hints - Canning & Preserving Vegetables

Have you come to a time when your vegetable gardens have been producing, coming to an end with the Fall weather approaching in some areas? We have browsed through the 1934 Home Comfort Cookbook that they used with the Wrought Iron Range, to find some hints for canning and preserving some of those vegetables.

The 1934 cookbook says that you should have all jars, covers and rings in perfect condition. Examine each jar and cover to see that there are no defects in them. Inspect closely each cover and rim, making sure that they form a perfectly even contact all around and are not chipped or dented. Use only fresh, elastic rubber rings.

The next step is to properly cleanse, sterilize the jars; wash jars and covers thoroughly; rinse well and drain. You need two pans handy with some cold water in them. Put some of the jars in one, laying them on their sides and in the other pan put some of the covers.

Place the pans on the range, bring to boiling point and allow to boil at least 10 minutes before removing them just before putting in the prepared vegetables. In another pan of boiling water emerse the dipper, cup, spoon, funnel, skimmer, etc., being used, for a few minutes to sterilize them.

Methods of Canning -- In the several methods of canning in use back in the 1930's, the principle in all of them was the same. It was that of preparing the product by "cooking" or "sterilization" in such a way as to exclude or kill all spores, yeast-plants and bacteria that cause fruits and vegetables to ferment and spoil.

The Next Step -- Seal the fruits and vegetables in sterilized cans or jars absolutely airtight, so these micro-organisms cannot enter the product after it was canned. These are the simple fundamental rules upon which all canning is based.

These are a few hints for canning vegetables as found in my 1934 Home Comfort Cookbook that came with the Model B Wrought Iron Range. It states that canning vegetables, like fruit, depends entirely upon the proper selection, preparation, sterilization and sealing of the product. The fundamental object is to destroy the present bacteria and its spores and to prevent them from entering the product after sterilization. No step of the process should be overlooked.

The one most successful method, best adapted to kitchen canning of vegetables, is known as the "Sterilization Process." It has been found that the most practical jar is that of the wide-mouth glass type, fitted with glass cover held by a stout wire levitation, spring clamp which is attached to the neck. Do they still make those type of jars in the twenty-first century? I know my grandmother has lots of those jars on shelves in the basement with something fermenting in each jar. I need to donate the contents of those jars to science somewhere so I can recycle the jars.

STERILIZATION PROCESS -- Select and prepare vegetables according to the subsequent recipes given for their proper canning. Put the prepared vegetables into hot sterilized jars, filling each to within about an inch of the top. Fill up the jar to top with hot fresh water that has just been boiled, passing it through a strainer and being particular that the water penetrates through the vegetables to the bottom of the jar. Adjust the sterilized ring and cover. Then place the wire in position over the top, but do not clamp down the lever at the side. Leave it in upward position.

Place the filled jars upon the rack, or false bottom, in the steamer, being careful to separate them sufficiently to prevent them from touching or hitting together when the water boils. Pour into the steamer enough hot water to extend about half-way the height of the jars. Adjust the cover of the boiler and set to boil. Boil steadily and gently for 1 hour, keeping the boiler cover in place during the period. Then set boiler back on range, remove cover and allow steam to escape. When cool enough, lift out the jars, press down the spring clamp to tighten, wipe, and set aside to cool away from wind or draft.

The Following Day -- Put the jars back into the steamer with cold water instead of hot, release the clamp lever, bring to boiling point; boil 1 hour as before, tighten the clamps while hot, wipe, and set aside as before. On the third day - Repeat the process; wipe, cool, label and set aside.

In a day or two, the jars should be tested. To do this, release the clamp and move wire from over top. Now, carefully lift up each jar by the glass lid or cover alone. If the top comes off, the sterilization is not complete and fermentation or decomposition has set in. But, if the weight of the jar may be lifted by the top, tighten down the clamp and store as perfectly sealed.

Here are a few recipes for canning your home grown vegetables:
BEANS -- Lima, kidney and similar varieties of shelled, beans should be gathered in the early morning and kept in a freshened state until shelled. After shelling, they should be immediately placed in the jars and carried through the sterilization process as directed. Before shelling, all pods that have begun to harden should be discarded.

Stringbeans should be gathered while the dew is still on them and canned while still crisp and fresh. Select only young tender beans, string them and break into short lengths. Pack at once into the jars, add a teaspoon of salt to each quart jar after the water has been added, and carry through the sterilization process as directed.

BEETS -- Select young beets, wash them, trim off tops, and boil them in plenty of water for about 1-1/2 hours or until well cooked. Dip them in cold water, skin and slice them. Put into jars and fill to top with the hot water in which they were boiled passed through a strainer. Cover and pass through the sterilization process as described. By using half water and half vinegar, they are converted into pickled beets, to which a little sugar and spices or herbs may also be added if desired.

CORN -- Select choice ears of sweet, green corn, carefully gathering those with full, well-developed grains at the stage just before they begin to harden. At this stage, the corn will be at its best in richness and sugar contents. Do not allow it to wait, since the sugar strength diminishes very rapidly after being pulled from the stalk. But, within the hour that it is gathered, have it prepared and in the jars. Husk, brush off silks with a stiff brush, and shave off the grains with a sharp knife. Pack immediately in jars and carry through the sterilization process as directed. When testing, if any jars are discarded, do not try to save them, but empty and put the jars through the process again with new corn.

OKRA -- (Gumbo) Select young, tender odds, wash them and cut them in 3 or 4 pieces. Fill jars and pass through the sterilizing as directed. For soups or stews.

TOMATOES -- Blanch or skin the tomatoes in the usual way, and cook them to our liking. However, they are best when cooked in as little water as possible. Like other fruit, the open-kettle method is best adapted to their canning. Put the boiling tomatoes into hot sterilized Mason or other jars, seal and invert until cool, using all the precaution previously given for this method. Special care should be taken not to touch the inside of cover and ring with the fingers after they are sterilized.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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