HOME COLD-PACK CANNING 251 



rubber by stretching or turning inside out. Fit on the rub- 

 ber and put the lid hi place. If the container has a screw 

 top do not screw up as hard as possible, but use only the 

 thumb and little finger in tightening it. This makes it pos- 

 sible for the steam to escape and prevents breakage. If 

 a glass top jar is used, snap the top bail only, leaving the 

 lower bail loose during sterilization. Tin cans should be 

 completely sealed. 



10. Place the filled and capped containers on the rack in 

 the sterilizer. If the homemade or commercial hot-water 

 bath outfit is used, enough water should be in the boiler to 

 come at least one inch above the tops of the containers, and 

 the water, in boiling out, should never be allowed to drop to 

 the level of these tops. Begin to count processing time when 

 the water begins to boil. 



At the end of the sterilizing period remove the containers 

 from the sterilizer. Fasten covers on tightly at once, turn 

 the containers upside down to test for leakage, leave in this 

 position until cold, and then store in a cool, dry place. Be 

 sure that no draft is allowed to blow on glass jars, as it may 

 cause breakage. 



11. If jars are to be stored where there is strong light, 

 wrap them in paper, preferably brown, as light will fade the 

 color of products canned in glass jars, and sometimes de- 

 teriorate the food value. 



That's the whole trick. 



