112 



SCIENCE OF HOME AND COMMUNITY 



The covers are put on and partially closed and the jars are 

 then placed in some vessel for processing. This consists in 

 heating the jars so as to kill bacteria. The time depends on the 

 kind of product and the temperature. The simplest device for 

 home use is the hot-water bath outfit. This consists of any 

 receptacle in which water can be boiled. It must be deeper 



than the height of the jar 

 so that the jar may be 

 completely covered with 

 water. Such utensils as 

 wash boilers, lard pails, 

 and tin pails can be used. 

 Some kind of perforated 

 platform should be placed 

 on the bottom of the 

 dish so as to permit the 

 free circulation of water 



FIG. 36. Boiler for canning. 



around and under the jars. The water should cover the tops 

 of the jars by at least an inch. The receptacle should have 

 a tightly fitting cover. After the processing is finished the 

 jars are removed and sealed tightly at once. 



Canning tomatoes. As a definite illustration of how the 

 method is used, the following directions for canning tomatoes 

 are given. The tomatoes are put into a piece of cheesecloth 

 and placed in boiling water for one and one half minutes. 

 They are then dipped into cold water and the skins are re- 

 moved. They are then packed into hot glass jars and a level 

 teaspoonful of salt added to a quart. The rubbers and caps 

 are put on, but the cap is not fastened tight. The jar is 

 put into hot water in the wash boiler and allowed to remain 

 22 minutes after the water begins to boil. The jar is then 

 removed and the cap fastened down securely. The jars 

 may be inverted to test for any leaks. 



The following table shows the time of scalding and process- 

 ing a few common vegetables and fruits. 



