HOME CANNING MANUAL 



have each member contribute his or her 

 proportion, determined by the amount of 

 canning or drying he or she proposes to do. 



The equipment should be bought as early 

 as possible to prevent disappointment in 



FIG. 1. Home-made rack for wash-boiler. 



delivery which is almost certain to follow 

 delay. This equipment may be ordered 

 through a local dealer or direct from the 

 manufacturers. The National War Garden 

 Commission publishes a list of manufacturers 

 which may be had upon application. 



The equipment may be used by the in- 

 dividual members on a schedule arranged by 

 the committee, or a working force may be 

 appointed to do all the work, receiving pay 

 in the form of a percentage of the product. 



Publicity is important in keeping interest 

 aroused and there should be a committee to 

 arrange with the local papers for the publica- 

 tion of information concerning the enterprise. 

 This serves as an incentive to others. 



The National War Garden Commission 

 will send upon application its pamphlet on 

 Community and Neighborhood Canning and 

 Drying, giving details as to organization. 



STERILIZATION OF FOOD 



The scientist has proved that food decay is 

 caused by microorganisms, classed as bacteria, 

 yeasts and molds. Success in canning neces- 



FIG. 2. Wash-hotter with rack for jars. 



sitates the destruction of these organisms. 

 A temperature of 160 to 190 F. will kill 

 yeasts and molds. Bacteria are destroyed at 

 a temperature of 212 F. held for the proper 

 length of time. The destruction of these 

 organisms by heat is called sterilization. 



METHODS OF CANNING 



There are five principal methods of home 

 canning. These are: 



1. Single Period Cold-pack Method. 



2. Fractional or Intermittent Sterilization 

 Method. 



3. Open Kettle or Hot-pack Method. 



4. Cold Water Method. 



5. Vacuum Seal Method. 



The method recommended for home use 

 is the Single Period Cold-pack method. 

 It is much the best because of its simplicity 

 and effectiveness, and in this book detailed 

 instructions are given for its use. 



The outlines of the various methods are: 

 1. Single Period Cold-pack Method: The 

 prepared vegetables or fruits are blanched in 

 boiling water or live steam, then quickly 

 cold-dipped and packed at once into hot jars, 

 the contents covered with boiling water or 

 syrup, and the jars partially sealed and 

 sterilized in boiling water or by steam pres- 

 sure. The jars are then sealed tight, tested 

 for leaks and stored. Full details are given 

 on page 7 and the pages following. 



FIG. 3. A type of commercial canner for hot-water 

 bath, using wood, coal, charcoal, chips, cobs, or brush. 



2. Fractional or Intermittent Sterilization 

 Method: Vegetables are half sealed in jars 

 and sterilized for 1 hour or more on each of 

 three successive days. This method is ex- 

 pensive as to time, labor and fuel and dis- 

 courages the home canning of vegetables. 



3. Open Kettle or Hot-pack Method: Vege- 

 tables or fruits are cooked in an open kettle 

 and packed in jars. There is always danger 

 of spores and bacteria being introduced on 

 spoons or other utensils while the jars are 

 being filled. This method should never be 

 used in canning vegetables. Even with fruits 

 it is not as desirable as the cold-pack. 



4. Cold-water Method: Rhubarb, cran- 

 berries, gooseberries, and sour cherries, be- 

 cause of their acidity, are often canned by 

 this method. The fruits are washed, put in 

 sterilized jars, cold water is added to over- 

 flowing, and the jar is then sealed. This 

 method is not always successful as the acid 

 content varies with ripeness and the locality 

 in which the fruits are grown. 



