Page:Mrs Beeton's Book of Household Management.djvu/131

Rh vinegar, and pour on an air impervious seal of oil. But Appert's system was a great step in advance, and gave rise to the enormous trade in tinned and bottled foods. For years the system was chiefly applied to the preserving of expensive delicacies, but it was ultimately adopted in Australia and America for the packing of cheap foods, such as beef and mutton, and afterwards rabbits, soups, salmon and lobster. In the early stages, Australian meat was partly roasted, then packed in tins which were boiled in a water bath, or by steam, and then sealed down. Though the meat was cheap, it was somewhat overcooked, and therefore neither tasty nor nourishing. Improvements have been steadily produced, and now the meat, fowl, and fish imported from abroad in tins is usually excellent. Some precaution should be taken. The food remains wholesome so long as the tins remain air-tight, but if air gets in, decomposition soon follows. It is therefore necessary to see that the tins are perfect and air-tight. Tins should not be bulged; the tops and bottoms should be concave, and have the appearance of depressions. They should be free from rust. Bulged and rusty tins should be rejected, and so ought those which emit a rush of air on being opened. As soon as a tin is opened the whole contents should be turned out. Fish should be eaten (or at all events cooked) the same day it is opened. This does not apply to sardines and other kinds preserved in oil, although even these had better be placed in glass or earthenware dishes. Tinned vegetables and fruits soon deteriorate when opened if left in the tins.

As a rule, foods preserved in earthenware and glass are better and safer, though rather more expensive than those sold in tin cans.

Tinned and bottled fruits should be stored in a cool, dry cupboard.

Tinned sardines, bottled anchovies and anchovy paste ought always to be kept in store, as they are useful in preparing many dishes.

TINNED PROVISIONS, JAMS, etc.