HOME CANNING MANUAL 



500 feet above 1000. To insure best results 

 in very high altitudes, however, a steam 

 pressure canner or aluminum pressure cooker 



is recommend- 

 ed to be used. 

 This type of 

 canner pro- 

 duces a temper- 

 ature up to 250 

 F. at 15 Ibs. 

 pressure, insur- 

 ing proper ster- 

 ilization and 

 also saving time 

 and fuel. A 

 steam pressure 

 canner may be 

 bought around 

 $20. Several 

 families may 



FIG. 7. Home canner and steam use one an d di- 

 cooker holding 14 quart jars. Re- . , , 

 quires same time as hot-water bath. Vide tne COSt. 



OPERATION OF PRESSURE CANNERS 

 AND ALUMINUM COOKERS 



1. Have water in the canner up to the false 

 bottom, but not above it. Keep this water 

 boiling during the time that packed jars are 

 being placed in the canner, and add water 

 occasionally to prevent its boiling dry. 



2. To prepare product follow instructions 

 in "Steps in the Single Period Cold-pack 

 Method " on pages 8 and 9. As each jar is 

 packed, set it at once, partially sealed, in the 

 canner. The cover of the canner may be put 

 in position, but not clamped. 



3. When all of the filled jars are placed in 

 the canner, put on the cover, and fasten op- 

 posite clamps moderately tight; then tighten 

 each pair of clamps fully. 



4. The petcock should be left open until 

 live steam escapes from it. The canner 

 should be steam-tight, and no steam should 

 escape except through the open petcock. 

 When live steam escapes, close the petcock 

 completely. 



5. Begin to count time when the steam 

 gauge registers the required temperature. 



6. Maintain a uniform pressure during the 

 sterilizing period by setting the weight on the 

 arm, when the proper pressure is registered on 

 the steam gauge, so that surplus steam will es- 

 cape at that desired pressure. A uniform 

 temperature may be maintained also, by 

 turning down the flame or moving the canner 

 to a less hot part of the stove. 



7. When the sterilization period is com- 

 plete, do not allow steam to escape, but allow 

 the canner to cool until the steam gauge 

 registers zero. 



8. Open petcock, remove the cover of 

 canner, and take out the jars. As each jar is 

 removed, complete seal at once. 



CONTAINERS 



For home use glass jars are more satisfac- 

 tory for canning than tin. This is especially 

 true this year when there is a shortage of tin 

 cans. Tin cans are used chiefly for canning 

 on a large scale for commercial purposes. 



There are many jars of , different styles 

 and prices on the market; and provided the 

 seal is not defective, equally good results 

 may be obtained from all. Glass is a popular 

 household choice because one can see through 

 it and thus have some idea as to the condi- 

 tion of the contents. Glass jars may be 

 used for years if properly cared for. 



All types of jars which seal readily may be 

 used. Jars having glass tops held in place 

 by bails are especially easy to handle while 

 hot. Screw-top jars are serviceable. Glass 

 caps held in place by separate metal screw 

 bands are now on the market, as well as the 

 one-piece sort of former years. Vacuum 

 seal jars are very easily managed. Tops for 

 Economy jars should be purchased each year. 

 The composition material, which takes the 

 place of rubber, should have a rubber-like tex- 

 ture. If of mealy consistency it is unfit for 

 use and the top will not make a tight seal. 



The color and shape of jars are not of first 

 moment, but are to be considered. Con- 

 tainers made 

 of white glass 

 should be used 

 if the product 

 is to be offered 

 for sale, as 

 blue or green 

 glass detracts 

 from the ap- 

 pearance of 

 the contents. 

 Wide-mouthed 

 jars are best 

 for packing 

 whole products 

 and are easiest to clean. Small-necked 

 bottles can be used for fruit juices. Large- 

 mouthed bottles can be used for jams, mar- 

 malades and jellies. 



TESTS FOR JARS 



Jars should be tested before they are used. 

 Some of the important tests are here given: 



1. Glass-top Jars. First examine for cracks. 

 Then run a finger around the edge of necks of 

 jars, and if there are sharp projections, file 

 them off, or scrape them off with an old knife. 

 If left on they may cut rubbers and interfere 

 with perfect sealing. Place a top on a jar. 

 It will slip from side to side, but should not 

 rock, when tapped. Rocking tops will not 

 make a tight seal. Sometimes the fault is 

 with the top and sometimes with the neck. 

 Defective jars and tops when discarded for 



FIG. 8. Rack for jars. 



