Document Type
Circular
Type
text
Format
application/pdf
Keywords
home canning, food preservation, cold pack canning, home food storage, home economics department
Publication Date
6-1918
Publisher
Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Circular No.
4
Pages
8
Description
It is unnecessary to point out at the present time the necessity of home canning. Home canned vegetables and fruits will aid materially in solving the present food problems. Of all the methods used in home canning, the one period cold pack process has given the greatest satisfaction. This consists of preparing the material, packing it uncooked in clean jars and sterilizing the material and jars at the same time. The advantages of this method are:
1. Time is saved.
2. Flavor is retained.
3. Spoilage is lessened.
4. Texture is improved.
5. Color is better.
By the method meats, and vegetables such as asparagus, beans, peas, corn and greens as well as fruits may be canned successfully, if directions are followed and ordinary precautions observed.
Language
en
Rights
This item is in the public domain.
Recommended Citation
McNeill, R., "Home Canning: One Period, Cold Pack Method" (1918). SDSU Extension Circulars. 4.
https://openprairie.sdstate.edu/extension_circ/4