RIGHT METHOD FOR EACH FOOD 
In the air, water, and soil at all times, there are tiny organisms — 
molds, yeasts, and bacteria — that cause food spoilage. Also, fresh 
fruits and vegetables contain enzymes that may cause undesirable 
changes in color, flavor, and texture. eee 
When you can fruits and vegetables, you heat them hot enough 
and long eftough to stop the action of the enzymes and to destroy 
the spoilage organisms. You seal containers so no more of these 
organisms can get in. Heating in a canner is called processing. 
For fruits, fomatoes, pickled vegetables. — Use a boiling-water 
GET YOUR EQUIPMENT READY 
Steam-Pressure Canner 
For safe operation of your canner, clean pet-cock and safety-valve 
openings by drawing a string or narrow strip of cloth through them. Do this 
at beginning of canning season and often during the season. 
Check pressure gage.— An accurate pressure gage is necessary to 
get the processing temperatures needed to make food keep. 
A weighted gage needs only to be thoroughly clean. 
< 
A dial gage, old or new, should be checked_before the canning season, 
and also during the season if you use the canner often. Ask your county 
home demonstration agent, dealer, or manufacturer about checking it. 
lf your gage is off 5 pounds or more, you'd better get a new one. But if 
the gage is not more than 4 pounds off, you can correct for it as shown 
below. As a reminder, tie on the canner a tag stating the reading to use to 
get the correct pressure. 
The food is to be processed at 10 pounds steam pressure; so— 
If the gage reads high— {f the gage reads low— 
1 pound high—process at 11 pounds. ~— ‘1 pound low—process at 9 pounds. 
2 pounds high—process at 12 pounds. 2 pounds low—process at 8 pounds. 
3 pounds high—process at 13 pounds. 3 pounds low—process at 7 pounds. 
4 pounds high—process at 14 pounds. 4 pounds low—process at 6 pounds. 
Have canner thoroughly clean.— Wash canner kettle well if you 
have not used it for some time. Don't put cover in water — wipe it with a 
soapy cloth, then with a damp, clean cloth. Dry well. 
2 
bath. You can process these acid foods safely in boiling water. _ 
For corn, beans, other common vegetables (except tomatces). : 
— Use a steam-pressure canner. To process these foods safely in a 
reasonable time takes a temperature higher than that of boiling 
water. The best way to get this temperature is to hold steam under 
pressure. \ Sige’ sone 
If you have no pressure canner, team with someone who has. Or — 
maybe you can go to a community canning center and use pressure 
equipment. : 
Water-Bath Canner 
Any big, clean vessel will do for a boiling-water-bath canner if it’s deep 
enough to have an inch or two of water over the tops of the jars and a 
little extra space for boiling . . . if it has a cover . . . and a rack to keep — 
the jars from touching bottom. age 
The rack may be of wire or wood. Have partitions in rack, if possible, to 
keep jars from touching one another or falling against the side of the 
canner. : 
If a steam-pressure canner is deep enough, you can use that for a water 
bath. Set the cover in place without fastening it. And be sure to have the 
pet cock wide open, so that steam escapes and no pressure is built up. 
Your water-bath can- 
ner may be of alumi- 
num, tin, galvanized 
iron, or enameled 
ware. Whatever the 
material, be sure can- 
Spoce for brisk 
boiling-("or2"— | 
‘Spoce for brisk 
boiling - 1" or 2" 
Spoce for I"to 2° 
of water above jor 
ner is deep enough Bee 
so water can boil | ae 
well over tops of | ha | 
containers. 
