CAN ALL FOOD THAT CAN BE CANNED 



5. Vacuum Seal Method: Vegetables are 

 washed, blanched, cold-dipped and cooked 

 as for table use; packed and sealed in especially 

 made vacuum seal jars. The jars must be 

 well made and the work properly done to 

 bring about satisfactory results. 



ADVANTAGES OF THE COLD-PACK 



The Single Period Cold-pack method is 

 a simple and sure way of canning. It in- 

 sures a good color, texture and flavor to the 

 vegetable or fruit canned. In using this 

 method sterilization is completed in a single 



period, saving 

 time, fuel and 

 labor. The sim- 

 plicity of the 

 method c o m - 

 mends it. Fruits 

 are put up in 

 syrups. Vege- 

 tables require 

 only salt for 

 flavoring and 

 water to fill the 

 container. 



Another ad- 

 vantage is that 

 it is practicable 

 to put up food 

 in small as well 

 as large quanti- 

 ties. The house- 

 wife who un- 

 derstands the 

 process will find 

 that it pays to put up even a single con- 

 tainer. Thus, when she has a small surplus 

 of some garden crop she should take the 

 time necessary to place this food in a con- 

 tainer and store it for future use. This is 

 true household efficiency. 



COLD-PACK EQUIPMENT 



1. The Homemade Hot-water Bath Outfit. 

 A serviceable Single Period Cold-pack can- 

 ning outfit may be made of equipment found 

 in almost any household. Any utensil large 

 and deep enough to allow an inch of water 

 above jars, and a false bottom beneath them, 

 and having a closely fitting cover, may be 

 used for sterilizing. A wash-boiler, large lard 

 can or new garbage pail serves the purpose 

 when canning is to be done in large quantities. 

 Into this utensil should be placed a wire or 

 wooden rack to hold the jars off the bottom 

 and so constructed as to permit circulation of 

 water underneath the jars. 



For lifting glass-top jars use two button- 

 hooks or similar device. For lifting screw- 

 top jars, suitable lifters may be bought for a 

 small sum. A milk carrier makes a good 

 false bottom, and if this is used the jars 

 may be easily lifted out at the end of the 

 sterilization period. 



FIG. 4. Steam pressure canner; 

 home and community canning. 



2. Commercial Hot -water Bath Outfits. 

 There are upon the market outfits on the order 

 of the wash-boiler or pail type of homemade 

 canner. These are excellent and are es- 

 pecially desirable if one has considerable 

 quantities of vegetables or fruits to put up. 

 There are also commercial canners conve- 



FIG. 5. Water-seal outfit. On the left is shown the 

 cover, with thermometer. In the center is the double 

 walled vat or holder. On the right is a crate for jars. 



nient for out-door work, haying fire-box and 

 smoke-pipe all in one piece with the sterilizing 

 vat. As with the homemade outfit, contain- 

 ers are immersed in boiling water. 



3. Water Seal Outfits. These are desirable, 

 as the period of sterilization is shorter than in 

 the homemade outfit and less fuel is therefore 

 required. The outfit consists of two con- 

 tainers, one fitting within the other, and a 

 cover which extends into the space between 

 the outer and the inner container. The 

 water jacket makes it possible for the tem- 

 perature in the 



inner container 

 to be raised 

 several degrees 

 above 212 F. 



4. Steam Pres- 

 sure Outfits. 

 Canning is very 

 rapid when ster- 

 ilization is done 

 in steam main- 

 tained at a pres- 

 sure. There are 

 several canners 

 of this type. 

 Each is pro- 

 vided with pres- 

 sure gauge and 

 safety valve and 

 they carry from 



FIG. 6. Aluminum pressure canner. 



5 to 30 pounds of steam pressure. This type 

 is suitable for home or community canning. 



5. Aluminum Pressure Outfits. These cook- 

 ers are satisfactory for canning and for general 

 cooking. They carry from 5 to 30 pounds of 

 steam pressure. Each outfit is provided with 

 a steam pressure gauge and safety valve. 



HIGH ALTITUDES 



At high altitudes the boiling point of 

 water is below 212 F. At moderate eleva- 

 tions satisfactory results may be obtained 

 in the use of the hot-water bath by increasing 

 the time of sterilization 10 per cent for every 



