Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 3 · column 4 of 9 · from the scan, no model involved
Air is an enemy of lightcolored foods, and should be kept trom the peeled or cut food. This can be done with lemon juice or a simple solution of two tablespoons each of vinegar and salt per gallon of water. When enough food for a canner load is prepared, drain and rinse the food for best flavor.
Foods that are heated before being put in jars have better quality than foods packed raw in jars. Heating destroys enzymes and removes much of the air from food tissues.
Tomatoes and tomato juice are less likely to separate if tomatoes are cut and heated at once.
Sugar, salt and vinegar play important roles in quality canned foods. Whilesugar is not needed to can fruits safely, it contirubtes to better color, flavor and texture. Likewise, vegetables may be canned safely without salt, but when salt is used, better flavor results.
Canning or pickling salt should always be used with pickles. Iodized salt will inhibit proper fermentation
81.3%