INTO THE CANNER 



Using a water-bath canner. — Have water 

 boiling in the canner. Put in jars as soon as 

 packed. Add boiling wafer if needed, to bring 

 water level over jar tops. Put lid on canner. 



Count time as soon as water comes to a rolling 

 boil. Keep boiling steadily for as long as the 

 timetable directs for the food you are canning. 



If you live at an altitude of 1 ,000 feet or more, 

 you will need to process longer, see page 12. 



Add boiling water if needed, to keep the jar 

 tops covered. 



Using a pressure canner. — Follow the 

 manufacturer's directions for your own canner — 

 especially for a wartime model. Here are general 

 pointers: 



Before you put in jars, have 2 or 3 inches of 

 boiling water in canner, so it won't boil dry and 

 be damaged. 



Place hot, filled jars on rack. Don't let them 

 touch or tip over. Steam must flow around and 

 over each jar. 



Fasten the canner cover securely, so that no 

 steam escapes except at the open pet cock. If 

 the cover has thumb nuts, grasp opposite nuts and 

 tighten part way. Then continue around the 

 cover, gradually tightening each pair. Repeat 

 until all nuts are tight. 



Watch until steam pours steadily from pet cock 

 or weighted-gage opening. Let it pour 10 

 minutes or more, so all air is driven from canner, 

 leaving only steam inside. Then close the pet 

 cock or put on the weighted gage and let pressure 

 rise to 10 pounds. 



If your dial gage has been reported 1 to 4 

 pounds off, you can correct for it this way: 



If it is reported high — 



1 pound high — process at 1 1 pounds. 



2 pounds high — process at 1 2 pounds. 



3 pounds high — process at 1 3 pounds. 



4 pounds high — process at 1 4 pounds. 



If it is reported low — 



1 pound low — process at 9 pounds. 



2 pounds low — process at 8 pounds. 



3 pounds low — process at 1 pounds. 



4 pounds low — process at 6 pounds. 



The moment right pressure is reached, start 

 counting time as the canning table directs for the 

 food you are canning. If you live at an altitude 

 of 2,000 feet or more, you will have to use more 

 pressure. See page 14. 



To keep pressure even, adjust heat under 

 canner. Keep drafts from blowing on canner. 

 Uneven pressure may force liquid out of jars. 

 Never try to lower pressure by opening the pet 

 cock. 



When time is up, slide canner away from heat. 

 Never try to rush the cooling by fanning the hot 

 canner or pouring cold water on it . . . you may 

 crack or ruin your canner. 



When the pressure returns to zero on dial-type 

 gage, wait a minute or two, then slowly open pet 

 cock. (Waiting longer may make it hard to get 

 the lid off.) Then unfasten the cover and tilt the 

 far side up, so the steam escapes away from you. 



OUT OF THE CANNER 



As you take each jar from the canner, complete 

 the seal at once if jars are not self-sealing. The 



directions on page 3 tell how to adjust each kind. 



If liquid boiled out in canning, seal the jar 

 "as is." Opening a jar to put in more liquid 

 would let in bacteria. Then you'd have to process 

 all over again. Food high and dry may turn 

 dark/ but being dry won't cause it to spoil. 



Cool jars right side up. Give each jar room so 

 that air can get to all sides. Never set a hot jar 

 on a cold surface or in a draft. Too sudden cool- 

 ing may break the jar. On the other hand, don't 

 slow down cooling by putting a cloth over jars. 

 This may cause the food to spoil. 



CANNING JUICES TO DRINK 



Soft tomatoes or fruits — not firm enough for 

 canning, yet not overripe — make first-rate juice. 

 Be sure there are no bad spots. 



Sugar helps to hold color and flavor in fruit 

 juices, but you can do without it. 



Juices may be canned in glass jars, or if you 

 have a capper, use bottles with crown caps. 

 Don't try to seal bottles with corks dipped in wax 

 or paraffin . . . these won't stand processing. 



Get glass jars and lids ready, and use them just 

 as in other canning. 



If using bottles, see that each is smooth at top, 

 free from nicks and cracks. Wash bottles and heat 

 to boiling, like glass jars. Don't wash crown caps,- 

 wipe with a clean, damp cloth. Dip cap in boiling 

 water before using. 



Follow canning-table directions, on page 1 3. 

 Handle small batches, so you can work quickly. 

 Leave v /z ' ncn nec, d space in bottles, */4 inch in 

 jars. Seal bottles tight,- adjust jar lids. 



