262 MINNESOTA STATE HORTICULTURAL SOCIETY. 



Corn should never be allowed to remain in the cold dip, and large quantities 

 should not be dipped at one time unless sufficient help is available to handle 

 the product quickly. 



Faded Beets. — When preparing the beets leave on four inches of stem 

 and all of the tail while blanching. Blanch not more than five minutes and 

 dip in cold water. The skin should be scraped from the beet, not peeled. 

 The beets should be packed whole if possible. 



Mold on Canned Goods. 



Mold may develop on canned goods 



1. If the seal is defective. 



2. If, after sterilizing, tops are removed from jars to replace rubber 

 ring. If this must be done, the jars should be returned to the canner for at 

 least five minutes. 



3. If jars are kept in a damp place where the rubbers may decompose. 



Operation of Hot Water Bath Outfit. 

 Four rules will help in the operation of the hot water bath canning 

 outfit: 



1. Support the jars on a perforated platform high enough to allow 

 the water to circulate under, among and around the jars. 



2. Have the water cover the tops of the jars by at least one inch. 



3. Count time as soon as the water begins to jump over the entire 

 surface. 



4. Remove the jars from the water and tighten covers as soon as time 

 is up. 



When a hot water bath outfit is used loss of liquid during the sterilizing 

 period will result: * 



1. If the water in the canner does not cover the tops of the jars. 



2. If the platform in the bottom of the canner does not permit the 

 water to circulate underneath. Towels, excelsior, newspapers, hay and the 

 like are unsatisfactory. 



3. If the covers to the jars are adjusted too loosely. 



Rubbers. 



A good rubber will stand considerable pulling and will return to its 

 original shape. A good rubber will also stand several hours of boiling in 

 a hot water bath outfit without being affected. 



Breakage of Jars. 



When jars break it is usually owing to such causes as: 



1. Overpacking. Corn, pumpkin, peas, lima beans and sweet potatoes 

 expand in processing, so the jars should not be quite full. 



2. Putting cold jars in hot water or vica versa. 



3. Having the wire bail of glass top jars too tight. 



4. In steam canner having too much water in the canner. Water 

 should not come above the platform. 



5. Allowing a cold draft to strike the jars when they are removed 

 from the canner. 



Tests for Jars. 



The following are valuable tests : 

 For screw top jars 



1. Put top on jar without the rubber. Turn down tight. If the 

 thumb nail c^n be inserted between top and glass, the top is usually 

 defective. 



2. Put rubber and cap in position and screw down lightly. Pull rub- 

 ber from position. Release. If the rubber returns to position between 

 top and jar, the top is defective. 



For glass top jars 



1. Put top on jar without rubber. Tap with finger around the outer 

 edge of the top. If the top rocks it is defective. 



2. The wire bail placed over the top of the cover should go in with a 

 snap even when tightening lever or clamp spring is up. If it does not, 

 remove bail from tightening lever and bend to make tight. 



