TIME-TABLE FOR BLANCHING AND STERILIZING FISH

[A] SCALD OR BLANCH [B] HOT WATER BATH OUTFIT 212 deg.F [C] CONDENSED STEAM OUTFIT 212 deg.F [D] WATER-SEAL OUTFIT 214 deg.F [E] STEAM PRESSURE 5 TO 10 POUNDS [F] PRESSURE COOKER 10 POUNDS

                        NUMBER OF MINUTES TO STERILIZE
  PRODUCT | [A] | [B] | [C] | [D] | [E] | [F]
  ------------------------------------------------
------------------
  Fish of all kinds |3 to 5| 3 hrs.| 3 hrs.|21/2 hrs.|2 hrs. |11/2 hrs.
                    | min. | | | | |
                    | | | | | |
  Shell fish of all |3 min.| 3 hrs.| 3 hrs.|21/2 hrs.| 2 hrs.|11/2 hrs.
  kinds | | | | | |

CHAPTER IX

EASY METHODS OF CANNING IN TIN

If the proper sanitary requirements are provided and instructions of the cold-pack method of canning are followed, it is entirely safe and practical to use tin cans for all kinds of fruits, vegetables and other food products.  Food poisoning—­commonly called ptomaine poisoning—­and the effects ascribed to “salts of tin” result from improper handling and improper preparation of the product before packing, or from allowing the product to stand in the tin after it has been opened.  The raw food products used for canning in tin must be in sound condition, just as they must be if put into glass containers.

It is true that canned foods may be rendered unfit for use by improper handling of the product before packing and that decomposition may occur after canning, owing to insufficient processing, improper sealing or the use of leaky containers.  This condition, however, is no more likely to be encountered in foods put up in tin than in products canned in other types of containers.  You run no more danger of poison from your own tin-canned products than from tin-canned food bought at the store.  Most canned foods if in a spoiled condition readily show this condition by the swelling of the can or by odor or taste.  Canned foods showing such evidences of decomposition should not be used.

Certain foods which are high in protein, such as meats, peas, beans and fish products, may undergo decomposition without making this condition obvious to the senses.  It is essential, therefore, that the greatest care be taken to subject such products to proper preparation and ample processing.  It should be remembered that canned foods, after opening the containers, should be treated as perishable products and should be handled with the same precautions that are applied when fresh products are being used.

ADVANTAGES OF CANS

Many housewives ask, “Why can in tin when we have always used glass jars?” There are many advantages in canning in tin which we can well consider.  There is no breakage as in glass; you can handle the tin cans as carelessly as you choose and you will not hear a snap or crack indicating a lost jar.  Furthermore, tin cans are easier to handle not only in canning but in storing.