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HOME CANNING MANUAL 



into cold water the colder the better. 

 This latter process is the Cold Dip. It 

 hardens the pulp under the skin, so that the 

 products are not injured by peeling. It also 

 sets the coloring matter. Do not allow the 

 products to stand in the cold water. 



Always blanch and cold-dip only enough 

 product to fill one or two jars at a time. 

 The blanching and cold-dipping should follow 

 at once when the vegetable or fruit is pre- 

 pared, and the packing into jars should im- 

 mediately follow the blanching and cold-dip. 



PROCESSING 



Processing is the sterilization treatment 

 to which products are subjected after pack- 

 ing them into jars. As soon as the jar is 

 filled, put the rubber and cap in place and 

 partially seal by adjusting top bail or screw- 

 ing on top with thumb and little finger. If 

 Economy jars are used the top should be held 

 in place with clamp. The jar should then be 

 put into sterilizer at once. 



In using the hot-water bath outfit, count 

 the time of sterilization from the time water 

 begins to boil. 

 The water in the 

 sterilizer should 

 be at or just be- 

 low the boiling 

 point when jars 

 are put in. With 

 the Water Seal 

 Outfit begin 

 counting time 

 when the ther- 

 mometer reaches 

 214 F. With 

 the Steam Pres- 

 sure Outfit begin 

 counting time 

 the number of 



LINE 



FIG. 12. Use of a colander to 

 blanch greens in steam. The col- 

 ander is placed in a receptacle 

 with tightly fitting cover. No 

 water should touch the greens. 



when the gauge reaches 

 pounds called for in directions. 



When the processing is finished, at once 

 remove and seal each jar. 



ARRANGING FOR CANNING 



It is important to plan your work so that 

 whatever may be needed will be ready for 

 use. Arrange everything conveniently in 

 advance. Preliminary provisions include: 



1. A reliable alarm clock in a convenient 

 place (set to ring when the sterilizing is done). 



2. All the necessary equipment in place 

 before beginning work. See Fig. 14. 



3. Jars, tops and rubbers carefully tested. 



4. Fresh, sound fruits and vegetables. 



5. Plenty of hot water for sterilizer, 

 blanching, warming the jars and for pouring 

 into packed jars. 



6. Salt or syrup at hand. 



7. Reliable instructions, carefully followed. 



8. Absolute cleanliness. 



STEPS IN THE SINGLE PERIOD COLD- 

 PACK METHOD 



In canning by the Single Period Cold-pack 

 method it is important that careful attention 

 be given to each detail. Do not undertake 

 canning until you have familiarized yourself 

 with the various steps, which are as follows: 



1. Vegetables should be 

 canned as soon as possible 

 after picking; the same day 

 is best. Early morning is the 

 best time for gathering. Fruits 

 should be as fresh as possible. 



2. Before starting work 

 have on the stove the boiler 

 or other holder in which the 

 sterilizing is to be done, a pan 

 of boiling water for use in 

 blanching, a vessel containing 

 water to be used for warming 

 several jars at a time, and a 

 kettle of boiling water for use 

 in filling jars of vegetables; 



ruits, the syrup FIG - 13 - A - 

 to be used in filling the jars, lifter is useful. 

 Arrange on this working table 

 all necessary equipment, including instruc- 

 tions. (Fig. 14.) 



3. Test jars and tops. All jars, rubbers 

 and tops should be clean and hot, at the 

 moment of using. 



4. Wash and grade product according to 

 size and ripeness. (Cauliflower should be 

 soaked 1 hour in salted water, to remove in- 

 sects if any are present. Put berries into a 

 colander and wash, by allowing cold water to 

 flow over them, to prevent bruising.) 



5. Prepare vegetable or fruit. Remove all 

 but an inch of the tops from beets, parsnips 

 and carrots and the strings from green beans. 

 Pare squash, remove seeds and cut into small 

 pieces. Large vegetables should be cut into 

 pieces to make close pack possible. Remove 

 pits from cherries, peaches and apricots. 



6. Blanch in boiling water or steam as 

 directed. Begin to count time when the 

 product is immersed. 



7. Cold-dip, but do not allow product to 

 stand in cold water at this or any other stage. 



8. Pack in hot jars which rest on cloths 

 wrung out in hot water. Fill the jars to within 

 X to % inch of tops. (In canning lima beans, 

 squash, corn, peas, pumpkin and sweet pota- 

 toes fill the jars to within 1 inch of the top, as 

 these vegetables swell during sterilization. In 

 canning berries, to insure a close pack, put a 

 2 or 3 inch layer of berries on the bottom of 

 the jar and press down gently with a spoon. 

 Continue in this manner with other layers un- 

 til jar is filled. Fruits cut in half should be 

 arranged with pit surface down.) 



9. Add salt and then boiling water to veg- 

 etables to cover them. To fruits add hot syrup 

 or water. 



10. Place a new wet rubber on jar and put 

 top in place. 



