Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of good fortune
- a pint of peas
- one has prepared enough
- one clamp only
- three successive days
- salt
Directions
Especially to the woman living in the suburbs with her small garden the "knowing how" to can vegetables is a piece of good fortune. Very often the vegetables ripen so fast she is at a loss to know just what to do with them. If there is just a pint of peas or beans left over after one has prepared enough for a meal, that means a jar for next winter. For just such occasions as this, I have a tin pail fitted with a tight cover. In this, place a flat iron stand and place the jar on that; put in three or four inches of water and sterilize. After the first boiling is done, which must be at once, of course, the finishing can be done at odd times. Put the pail on just after breakfast. Remember in sterilizing the jars must boil one hour, not simmer.
BETHANY UNION COOK BOOK 185
SELECTION AND PREPARATION OF VEGE- TABLES.
The hrst step in successful canning is the selection and preparation of the vegetables.
Never attempt to can any vegetable that has matured and commenced to harden or one that has begun to decay. As a general rule, young vegetables are superior in flavor and texture to the more mature ones. This is especially true of string beans, okra and asparagus.
Do canning in a w^ell swept, well dusted room. This will tend to reduce the number of spores floating about and lessen the chances of inoculation.
Following, are given directions for canning some of the more common vegetables, but the housewife can add to these at will. The principle of sterilization is the same for all meats, fruits and vegetables.
Contrary to the general opinion, corn is one of the easiest vegetables to can. The United States Depart- ment of Agriculture has shown that the amount of sugar in the sweet varieties diminishes very rapidly after the ear i? pulled from the stalk ; therefore, in order to re- tain the original sweetness and flavor it is necessary to can corn very soon after it is pulled — within an hour if possible. Select the ears with full grains before they have begun to harden, as this is the period of greatest sugar content. Husk them and brush the silks ofT with a stiflf brush. Shear off the grains with a sharp knife and pack the jar full. Add salt to taste, usually about a teaspoonful to the quart is sulificient, and fill up the jar to the top with cold water. Put on the top and one clamp only.
Place the false bottom in the boiler and put in as manv jars as the boiler will conveniently hold. Don't try to crowd them. Leave space between them. Pour in about three inches of cold water, or just enough to form steam and to prevent the boiler from going dry
186 BETHANY. UNION COOK BOOK
during the boiling. It is not necessary to have the water up to the neck of the jars, as the steam will do the cooking. Put the cover on the boiler and set it on the stove. Bring the water to a boil and keep it boiling for one hour. At the end of that time remove the cover of the boiler and allow the steam to escape. Do not remove the clamps from the jars. Repeat the boiling for one hour for two more days, making in all three hours' boiling. In removing the jars from the boiler, if it is done while they are still hot, be careful not to expose them to a draft of cold air, as a sudden change in tem- perature is likely to crack them.
After the sterilization is complete, the jars may be set aside for a day or two and then tested. This is done by removing the clamp and picking up the jars by the top. If there has been the least bit of decomposition, or if sterilization has not been complete, the top will come off. This is because the pressure on the top has been relieved by the gas formed by the bacteria. In this case it is always best to empty out the corn and fill up the jar with a fresh supply.
If the top does not come off, one may be reasonably sure that the corn is keeping. Corn is often subject to the attack of anaerobic bacteria. The spores of these are sometimes very hard to kill and remain alive even after boiling for one hour. In case any jars spoil, in- crease the time of boiling to an hour and a half.
It is almost as difficult to keep peas as corn, and direc- tions must be followed very carefully. Shell and wash peas and pack in jars, fill up with cold water, add tea- spoon salt to quart jar, put on the cover and clamp and sterilize for one hour on each of three successive days, as directed under "Corn."
BETHANY UNION COOK BOOK 187