HOME CANNING 263 



know the cold-water method, we simply suggest that the 

 product is thoroughly washed, placed in a strainer, and 

 scalding hot water poured over the product very rapidly; 

 then the product is packed in its fresh state, and cold pure 

 water applied until the jar is full. If these steps are taken 

 quickly, in rapid succession, the method may be successful, 

 especially with rhubarb and gooseberries. 



5. Vacuum Seal Method. The vacuum seal method 

 of canning is a comparatively new method in the art of home 

 canning. If using this method you can follow the cold-pack, 

 one period recipes given in this book excepting that you will 

 have to secure the special vacuum seal jars and small air 

 pump. By leaving a half -inch space at the top of the jar 

 and pumping a vacuum into the jar after it has been 

 blanched, sterilized and cooled a little, the pressure caused 

 by the vacuum will make it unnecessary to sterilize or 

 cook the food as long as otherwise. 



CANNING EQUIPMENT 



The canning outfits available for the sterilization of food 

 products during the canning season may be divided into 

 five general classes and four types ; steamers, fireless cook- 

 ers and bake ovens may also be successfully used. 



1. Home-made outfits, such as wash boilers, tin 

 pails, milk cans, wash tubs and lard pails. These are espe- 

 cially made convenient and more efficient when false bot- 

 toms, with lifting handles, are added, and tight fitting 

 covers are made possible. 



2. Hot-water bath commercial outfits. These out- 

 fits are constructed usually for out-of-door work and have 

 sterilizing vat, lifting trays, fire box, and smokepipe all com- 

 bined into one piece. They are light and convenient, and 

 are planned as portable outfits. The only advantage of 

 these outfits over the home-made devices is that they are 



