Often, too, when something is being cooked
for the table, an extra supply may be made with no greater use of fuel
and very little extra labor, and if the excess is canned it will save
labor and fuel for another day. In the same way, left-over foods from
the table may be preserved by reheating and canning them. Many foods and
combinations of foods may be made ready for pies and desserts and then
canned, it being often possible to use fruits that are inferior in
appearance for such purposes.
Soup may be canned. It may be made especially for canning, or it may be
made in larger quantity than is required for a meal and the surplus
canned. For canning, it is an excellent plan to make soup more
concentrated than that which would be served immediately, as such soup
will require fewer jars and will keep better. Water or milk or the
liquid from cooked vegetables or cereals may be added to dilute it when
it is to be served.
Meat and fish also may be canned, and many times it is advisable to do
this, especially in the case of varieties that cannot be preserved to
advantage by such methods as salting, pickling, or curing.
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