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Correct Theory of Canning Fruit and Vegetables.In the preservation of food by canning, the object is to sterilize the food and the air surrounding it. The air we breathe, the water we drink, and all vegetable and animal life are alive with tiny forms of life we call bacteria, yeast, or molds, the cause of spoiling of fruit is due to the presence of these The bacteria reproduce very rapidly in one or two ways. The germ may divide itself into two parts making two bacteria where only one existed before. or else reproduce itself by means of spores which correspond to seed in plant life. When the bacteria have favorable conditions for growth such as moisture warmth, and proper food, they divide and develop so rapidly that many million seeds are produced in twenty-four hours.These spores or seed are the real difficulty in the preservation of orchard and garden products. They are very light and float in the air, and is one ofc these should find a resting ploce in the jar, even after complete sterilization, the contents would spoil. Therefore, the exclusion of the air is very necessary, not because the air is harmful, but because of the bacteria floating in it.All forms of germ fife are killed by complete sterilization. To sterilize, we heat the food stuff to sufficient temperature for a time long enough to kill the bacteria. The success of canning depends upon complete sterilization. There are several methods of canning; the underlying principle is the same in all methods, but one may be more convenient for the housewife than another.Preparation of the fruit for canning is very essential. Stems, leaves and any signs of decay must be removed and the food stuff washed. Some fruits and vegetables turn dark on exposure to air. This can be prevented, to some extent, by covering with water or a syrup.
Newspaper Details
House Pioneer News
House, New Mexico, US
Fri, Apr 02, 1915
Page 2
Full Page
Clipped by
Madison M.
NA, 26 Mar 2024
Other Publications Near House, New Mexico
House Plains News
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