IF YOU USE TIN CANS 
Types of tin cans.—Plain tin, C-enamel (corn enamel), and R-enamel 
(sanitary or standard enamel) are the types used in home canning. 
Enameled cans are recommended for certain fruits and vegetables to 
prevent discoloring, ‘ut are not necessary for a wholesome product, 
C-enamel cans are used for— 
Green lima beans Corn Carrots 
R-enamel cans are used for— 
Beets Fruit juices Rhubarb Strawberries 
Berries Plums Sauerkraut Sweetpotatoes 
Cherries, red Pumpkin Squash 
Use plain tin for— 
Apples Beans, snap Peaches Spinach 
Apricots Cherries, light Pears Tomatoes 
Asparagus Okra Peas 
Sizes to use: 
No. 2 can—holds about 2!/2 cups (20 ounces) 
No. 2!/2 can—holds about 3'4 cups (28 ounces) 
Use cans in good condition.—See that cans, lids, and gaskets are 
perfect. Discard badly bent, dented, or rusted cans and lids with scratched 
or torn gaskets. Keep lids in paper packing until ready for use. The paper 
protects the lids from dirt and moisture. 
Just before use.—Wash cans in clean water; drain upside down. Do 
not wash lids; washing may damage the gasket. If lids are dusty or dirty, 
wipe with a damp cloth just before putting on cans. 
Tin cans need a sealer.—Before you buy tin 
cans, be sure you have a sealer in good working order. 
Or arrange to can in tin at a community center. where 
a sealer is available. 
Make sure the sealer you use is properly adjusted. 
To test, put a little water into a can, seal it, then sub- 
merge can in boiling water for a few seconds. If air 
bubbles rise from the can, the seam is not tight. Ad- 
just sealer, following manufacturer's directions. 
4 
and appearance in the carne 
d product, use only perfect fruit. 
Wash fruits thoroughly, Dirt contains some of the bacteria hat lest 
kill. Wash small lots of #y: «1! a time, under running water if poss 
through several changes o’ <zter. Lift food out of water each time so 
that’s been washed of ~ * be drained back over it. Rinse pan 
oughly between washine con't let food soak——you lose food value 
Handle fruit gently to avoia pruising. 
Two Ways to Pack 
For some fruits and for tomatoes, directions are also given for the 
pack method. >, 
is heated before it is put into containers. | 
may be heated in sirup, in water or steam, or in extracted juice. Or j 
fruits may be packed hot in their own juice—that is, in the juice that c Oks 
out when they are heated OE. added liquid. Tomatoes also are e packer 
in their own juice.” 
canning (pp. 10 to 12). 
hot iiepieceas: alee or juice. Tomatoes packed aide Ge: ie 
in the containers so they are covered Cn their own juice, and no liqui 
