Q 8 To bring to right sealing tem- 
a. perature, place open cans in 
a kettle with boiling water to 
within 2 inches of can_tops. Cover 
kettle, bring water back to boil- 
ing, boil 10 minutes. 
Fasten cover. Be certain pet 
= cock is open or weighted 
- gage is left off. Use full heat. Let 
eam escape at least 10 minutes. 
‘cock or 
Wks Sak 
See that sealer is 
PRESSURE CANNER—in tin c 
RIDE 
9 Remove cans from kettle. Wipe 
lid with a damp cloth to re- 
move any dust or dirt before plac- 
ing if on can. 
13 When pressure reaches 10 
pounds, count time — 60 
minutes for No. 2 and No. 2!/. cans 
of corn, at sea level. (For higher 
altitudes, see p. 18.) Regulate heat 
to keep’ pressure even. 
10 Seal cans at once. A folded 
towel protects the hands 
while cans are lifted to platform of 
sealer. While sealing one lot of 
filled cans, heat another lot. 
14 At end of processing time, 
slowly open pet cock or take 
- off weighted gage to release 
steam. When pressure is zero, take 
cover off canner, tilting far side up 
to protect your face. 
in good working order 
Cr: 4 
‘ans 
11 Lower rack of sealed cans 
into pressure canner which 
has 2 or 3 inches of boiling water 
in the bottom. Stagger cans if a 
second layer is placed on the 
first. 
.: a 
1 Plunge cans at once into 
cold, clean water. Remove 
them from water when slightly 
warm so they will dry. Stagger 
cans if you stack them, to aid in 
cooling and drying. 
