1410 THE FRUIT INDUSTRY is XEW YORK STATE 



7. Packing jar*. Use wooden paddle for packing fruit solidly 

 without crushing it. 



8. Preparing glass tops by examining them for defects. Rinse 

 in cold water ; do not wipe. 



9. Testing rubbers (new) by stretching. See that they fit 

 snugly. Dip in cold water, adjust 011 jar, place the glass top, and 

 fasten upper clamp only. 



10. Letting cold water run over the fruit in the jar from a 

 faucet or pitcher. Invert a small strainer over the top of the jar 

 while rinsing and draining, to keep the fruit from being floated 

 out. 



11. Draining off the rinsing water by inverting the jar. The 

 strainer should be held in place while doing this. 



12. Filling with cold water or cold syrup to within y inch of 

 the top of the jar. 



13. Wiping the rim. 



14. Sterilizing by placing the jars of fruit in a wash boiler or 

 pail on a false bottom made of strips of wood or heavy wire netting. 

 The jars must not touch each other nor the boiler. If pints and 

 quarts are to be sterilized at the same time, make a standard from 

 blocks of wood, with wire netting laid across them, in order to raise 

 the pint jars to the same level as the quarts. Pour cold or luke- 

 warm water into the boiler until it reaches the necks of the jars. 

 Place a cheesecloth, weighted at the four corners, over the boiler, 

 and put on the cover. Count \he time of sterilization from the 

 time the water boils. It should boil hard. 



TIME-TABLE HOT WATER CANNERS COLD PACKED 



Minutes Size of 



to cook cans 



Apple cider 20 Special 



Apples 15 3 



Apricots 15 3 



Asparagus, greens 60 2 or 3 



Beans lima and string 90 2 or 3 



Beets 20 3 



Blackberries, dewberries 8 2 or 3 



Cherries, peaches 15 2 



