PROCESSING ACID FOODS

(All fruits, tomatoes, pickles, sauerkraut, peppers, pimientos and rhubarb). The
acid in these foods stop bacterial development, and so, 212° is a sufficient processing
temperature.

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Select sound foods. Prepare as for the table, heat to
150° to 180°, pack into clean containers, seal tin cans
> (partially seal glass jars) and place in boiling hot water.

Keep at boiling point (212°) for the length of time given
= in recipe or canning chart. Cool quickly as possible to
prevent ‘“over-cooking.”

Qa This is called Boiling Water Bath Processing.

ae See Chart on Page 76

PROCESSING NON-ACID FOODS

(Vegetables, meats, fish and fowl.) Foods lacking sufficient natural acid to stop
bacterial action must be processed at above-boiling temperatures, and this is done
with a pressure cooker.

Q

‘240
take: Select sound foods. Prepare as for table, heat to 150°
to 180°, pack into containers and seal tin cans (partially
seal glass jars) and place in a pressure cooker and
raise temperature to 240° (10 pounds, for vegetables)
or 250° (15 pounds, for meats) according to recipe, and
hold for the length of time given in recipe or canning
chart. Cool quickly to prevent ‘‘over-cooking.”’

This method is called Pressure Cooker Processing.
See Chart on Pages 74 and 75
It is well to note that heat penetration into the center of a mass varies greatly

for different foods. Those packs having liquid circulating require less time than
solid packs. It is wise, therefore, not to pack foods too tightly into containers.