Canning and Pickling

Conservation des Substances Alimentaires et Vegetales

Appears in

By The Times Picayune Publishing Company

Published 1901

About

The best method of pickling, and the surest, is to put the substance to be pickled in a glass bottle or a tin can that has been hermetically sealed, and subject it to a temperature ranging from 80 to 100 degrees, in a water bath, or bain-marie, always taking the previous precaution to eliminate all air from the vessel before sealing.

The great success of Canning and Preserving is to exclude all air and to can while hot, filling the vessel to the brim. Have your jars in a vessel of hot water on the stove. Roll them in the hot water, and then fill immediately to the top with the hot boiling fruit or vegetables. Have the tops of the jars ready and heated, and seal quickly, screwing down every few moments a little tighter, as the ingredients cool and the glass consequently contracts. Keep the jars in a cool, dark place.