NINETEENTH ANNUAL YEAR BOOK— PART IX 517 



sudden change from hot to cold helps to destroy bacteria and spores and 

 cools the products so it is easier to handle. Remove product from cold dip 

 at once. 



5. Puck Product in the Jar. The jars, tops and rubbers should all have 

 been made ready so thafproduct can be packed in immediately. It is best 

 to have glass jars hot so they will be properly tempered to go into the 

 "hot water bath" as soon as packed. Be sure that the rubbers and tops 

 are good ones and that there are no rough, uneven edges where the sealing 

 takes place, between the jar and the top. Pack products well so as to have 

 a well filled jar when completed. 



6. Add Hot Water and Syrup. After the product is packed in the jar, 

 complete the filling of the jar by pouring in hot water or syrup. Generally, 

 hot water is used with vegetables and syrup with fruits, except with to- 

 matoes, when no liquid is needed. Water may be used with fruits if de- 

 sired. The syrup is made by dissolving sugar in water and bringing to a 

 boil. The proportion of sugar to water is governed by the taste. The syrup 

 is really a seasoning to be determined by the flavor desired. 



7. Adjust Rubber and Cover. Place rubber; see that it lies flat and fits 

 well. Place cover; be sure rubber and top are good ones. 



8. Do Not Completely Seal Glass Jars. With screwtop jars, screw cover 

 on, then turn cover back just a little (about one-half inch), just enough to 

 loosen it so that when heated the steam may escape. With spring sealing 

 jars, have top spring in place, but leave the side spring up. With vacuum 

 seal jars, place cover and spring in place, to hold it on. The spring will 

 release the cover enough to allow for escape of steam. If covers are too 

 tightly adjusted, expansion from heating may blow the rubber out or break 

 the jar. 



9. The "Hot Water Bath." As soon as the jar is packed and partially 

 sealed, place it immediately in the hot water bath for sterilizing. There 

 is advantage in having the water in the bath boiling when jars are set in. 

 If they have been filled with boiling water or hot syrup, no breakage will 

 occur. Use good judgment in this. If jars seem hot enough to place in 

 hot water bath immediately without danger of breakage, set them first in 

 warm water to temper them. 



Cook products as per time table. Do not begin counting time until the 

 water is at a jumping boil. If undercooked, the product will not keep; if 

 overcooked, the product may lose flavor, color and texture. 



10. Remove from Bath and Seal. As soon as the product has cooked 

 at a boiling temperature the number of minutes indicated by the time table, 

 remove the jar from the bath, examine rubbers and complete" sealing the 

 jar. Screw top down, put clamp down, or otherwise complete the seal ac- 

 cording to the kind of jar used. 



Protect glass jars from draft when removing from bath to avoid breakage. 

 Set jars where they will cool without disturbance until seal sets. 



Cautions: Follow directions faithfully. Be sure to completely sterilize 

 the product. Be sure of a perfect seal. Use good judgment all the time 

 and you will have a superior canned product that will keep indefinitely. 



