The steam gauge registers the number of pounds' pressure, 

 also the degrees of temperature. 



The safety valve exhausts the excess steam, thereby keeping 

 the required number of pounds' pressure. 



The exhaust cock is to release all the pressure from the 

 canner. This last device is absolutely necessary. Great care 

 must be taken in releasing this pressure slowly, as a sudden 

 release has a tendency to draw the water out of the jar and 

 lift the cap. 



In taking the jars out, when the sterilization is completed, it 

 is important, in order to avoid breakage, to see that the hot 

 jars do not come in contact with a cool draft of air. Any one 

 that has ever done any canning will know that a sudden 

 change of temperature will break hot glass. Therefore you 

 must have your doors and windows closed while you are taking 

 the jars out of the sterilizer. Be careful and do not set them 

 on the table in the kitchen or shelf in the pantry in a draft, 

 but place them on a towel or a thick pad. 



Methods of Packing. 



Two methods are used in canning, the open kettle method 

 and the cold pack method. The first method consists of 

 boiling in the open kettle, and then pouring into your jars 

 while hot and then sealing. The second method is that of 

 sterilizing or boiling your fruits, vegetables or meats either 

 M'hole or sliced in the jar. In using the first method you have 

 to stand over the hot stove and get overheated, while in the 

 second method you use everything practically cold. 



Pears. 

 For pears make the sirup first, so that you can set it aside 

 to cool while you are preparing the fruit for the jars. Now in 

 regard to the proportions of sugar and water for the sirup, some 

 prefer a thick sirup, some a medium and some a thin sirup. 

 For a thick sirup, use 1^ pints of sugar to 1 pint of water; for 

 a medium sirup, equal proportions, 1 pint of sugar to 1 pint 

 of water; and for a thin sirup, 1 pint of sugar to 1^ pints of 

 water. Place your sugar and water in a saucepan upon the 



