12 



The BuLLETiis". 



COOKING IN GLASS JARS. 



After fruits or vegetables are prepared for canning, pack them 

 firmly in the jars to within about half an inch of the top and fill 

 entirely full with fresh, clean, cold water. iS^ew rubbers are then 

 put in place and the tops put on, but not sealed tight. (See Fig. 6. ) 

 The jars are then placed upon the strips of wood or other support 



Fig. 



Jars in vessel placed ou stove ready for cooking. 



on the bottom of the cooking vessel. This vessel is then filled with 

 cold water to a depth that will bring it up two or three inches 

 on the outside of the jars. The vessel is then placed on the stove 

 ready for cooking to begin. (See Fig. 7.) 



It is difficult to give absolute rules as to the exact time of boil- 

 ing for each fruit and vegetable, from the fact that so much de- 

 pends upon the ripeness and the variety. As a general rule, when 

 canning fruits, let the water start to boil and continue boiling for 

 ten minutes. At the end of this time seal the jar tight by screwing 

 down the top or pushing down the spring, as shown in Fig. '8, and 

 continue boiling for twenty minutes. In canning vegetables, let 

 them boil fifteen minutes before sealing tight, and after that continue 

 boiling forty-five minutes. With mixed vegetables, as corn and 



