The Busy Woman s Garden Book 



the vegetables in the wire basket or cheese-cloth, 

 dip them in the boiling water the specified time, 

 plunge into cold water for an instant, take out 

 cans, one at a time, being careful not to touch the 

 tops with the hands, place rubbers, first dipped 

 in the hot water, fill cans with vegetables, with a 

 teaspoon of salt for the quart size, half a tea- 

 spoonful for pints, fill with the boiling water 

 from the container, place caps — which have also 

 been sterilized — on, screw down, but not tight and 

 place in container, being sure that there is abun- 

 dance of water, for the long cooking lowers the 

 water materially and unless there is another kettle 

 of boiling water available for filling up the water 

 may go below the top of the can and the result 

 will be blown out rubbers which will have to be 

 replaced. This is one of the serious handicaps 

 of canning by the cold-pack method. The rem- 

 edy, however, is simple. Remove the can, remove 

 the cap and put a fresh rubber in place, replace 

 the cap and plunge again in the container and 

 boil for five minutes longer. The changing of the 

 rubber should be done as quickly as possible and 



240 



