CAN ALL FOOD THAT CAN BE CANNED 



FIG. 14. Table arranged conveniently with various articles needed for canning by the Cold-pack method. 

 The picture shows jars, rubbers, knife for removing air bubbles in containers, spoons, jar lifter, wire basket for 

 blanching, knife for paring and coring, book of directions, towels, pan for cold-dipping, alarm clock andfoalt. 



11. With bail-top jar adjust top bail only, 

 leaving lower bail or snap free. With screw- 

 top jar screw the top on lightly, using only the 

 thumb and little finger. (This partial sealing 

 makes it possible for steam generated within 

 the jar to escape, and prevents breakage.) 

 On vacuum seal jars adjust spring securely. 



12. Place the jars on rack in boiler or 

 other sterilizer. If the homemade or com- 

 mercial hot- water bath outfit is used, enough 

 water should be in the boiler to come at least 

 one inch above the tops of the jars, and the 

 water, in evaporating, should never be allowed 

 to drop to the level of these tops. In using 

 the hot- water bath outfit, begin to count 

 sterilizing time when the water begins to 

 boil. Water is at the boiling point when it 

 is jumping or rolling all over. Water is not 

 boiling when bubbles merely form on the 

 bottom or when they begin to rise to the top. 

 The water must be kept boiling all of the time 

 during the period of sterilization. 



13. Consult time-table on page 2 and at 

 the end of the required sterilizing period re- 

 move the jars from the sterilizer. Place them 

 on a wooden rack or on several thicknesses of 

 cloth to prevent breakage. Complete the 

 sealing of jars. With bail-top jars this is 

 done by pushing the snap down (Fig. 15); 

 with screw top jars by screwing cover on 

 tightly. 



14. Turn the jars upside down as a test for 

 leakage and leave them in this position till 

 cold. Let them cool rapidly but be sure that 

 no draft reaches them as a draft will cause 

 breakage. (If there is any doubt that a 

 bail-top jar is perfectly sealed a simple test 



CAUTION AGAINST FREEZING 



From a number of sources it has been 

 learned that the severe weather of last 

 winter caused considerable loss through 

 the freezing of canned goods. To pre- 

 vent similar trouble, care should be taken 

 to store canned vegetables and fruits 

 where they will be protected from freez- 

 ing. If the place of storage is not frost- 

 proof the jars should be moved to a 

 warmer place in severe weather. 



may be made by loosening the top bail and 

 lifting the jar by taking hold of the top with 

 the fingers. (Fig. 28.) The internal suction 

 should hold the top tightly in place when thus 

 lifted. If the top comes off put on a new 

 wet rubber and sterilize 15 minutes longer 

 for vegetables and 5 minutes longer for 

 fruits.) With screw-top jars try the tops 

 while the jars are cooling, or as soon as they 

 have cooled, and, if loose, tighten them by 

 screwing on more closely. Vacuum seal jars 

 should be placed upright while cooling, and 



FIG. 15. To the left is a bail-top jar partially sealed 

 and ready for sterilization. The top bail is snapped 

 into place and the lower bail left free. To the right 

 is shown the way to complete the seal. 



the clamp removed when the jar is cool. 

 Then lift by the top and turn upside down, 

 as a test for leakage. 



15. Wash and dry each jar, label and store. 

 If storage place is exposed to light, wrap each 

 jar in paper, preferably brown, as light will 

 either fade or darken the color of products 

 canned in glass. The boxes in which jars 

 were brought afford good storage. Store in a 

 cool, dark place, preferably dry. Exposure 

 to mold will cause decay of rubber, allowing 

 the leakage of air into jars. Paper wrappings 

 prevent mold. 



This Commission publishes a book on "War 

 Gardening and the Home Storage of Vege- 

 tables," completely covering both subjects. 



