4 HOME CANNING MANUAL 
have each member contribute his or her 
proportion, determined by the amount of 
canning or drying he or she proposes to do. 
The equipment should be bought as early 
as possible to prevent disappointment in 
Fig. 1. Home-made rack for wash-boiler. 
delivery which is almost certain to follow 
delay. This equipment may be ordered 
through a local dealer or direct from the 
manufacturers. The National War Garden 
Commission publishes a list of manufacturers 
which may be had upon application. 
The equipment may be used by the in- 
dividual members on a schedule arranged by 
the committee, or a working force may be 
appointed to do all the work, receiving pay 
in the form of a percentage of the product. 
Publicity is important in keeping interest 
aroused and there should be a committee to 
arrange with the local papers for the publica- 
tion of information concerning the enterprise. 
This serves as an incentive to others. 
The National War Garden Commission 
will send upon application its pamphlet on 
Community and Neighborhood Canning and 
Drying, giving details as to organization. 
STERILIZATION OF FOOD 
The scientist has proved that food decay is 
caused by microorganisms, classed as bacteria, 
yeasts and molds. Success in canning neces- 
sitates the destruction of these organisms. 
A temperature of 160° to 190° F. will kill 
yeasts and molds. Bacteria are destroyed at 
a temperature of 212° F. held for the proper 
length of time. The destruction of these 
organisms by heat is called sterilization. 
METHODS OF CANNING 
There are five principal methods of home 
canning. These are: 
1. Single Period Cold-pack Method. 
2. Fractional or Intermittent Sterilization 
Method. 
3. Open Kettle or Hot-pack Method. 
4. Cold Water Method. 
5. Vacuum Seal Method. 
The method recommended for home use 
is the Single Period Cold-pack method. 
It is much the best because of its simplicity 
and effectiveness, and in this book detailed 
instructions are given for its use. 
The outlines of the various methods are: 
1. Single Period Cold-pack Method: The 
prepared vegetables or fruits are blanched in 
boiling water or live steam, then quickly 
cold-dipped and packed at once into hot jars, 
the contents covered with boiling water or 
syrup, and the jars partially sealed and 
sterilized in boiling water or by steam pres- 
sure. The jars are then sealed tight, tested 
for leaks and stored. Full details are given 
on page 7 and the pages following. 
Fig. 3. A type of commercial canner for hot-water 
bath, using wood, coal, charcoal, chips, cobs, or brush. 
2. Fractional or Intermittent Sterilization 
Method: ' Vegetables are half sealed in jars 
and sterilized for 1 hour or more on each of 
three successive days. This method is ex- 
pensive as to time, labor and fuel and dis- 
courages the home canning of vegetables. 
3. Open Kettle or Hot-pack Method: Vege- 
tables or fruits are cooked in an open kettle 
and packed in jars. There is always danger 
of spores and bacteria being introduced on 
spoons or other utensils while the jars are 
being filled. _ This method should never be 
used in canning vegetables. Even with fruits 
it is not as desirable as the cold-pack. 
4. Cold-water Method: Rhubarb, cran- 
berries, gooseberries, and sour cherries, be- 
cause of their acidity, are often canned by 
this method. The fruits are washed, put in 
sterilized jars, cold water is added to over- 
flowing, and the jar is then sealed. This 
method is not always successful as the acid 
content varies with ripeness and the locality 
in which the fruits are grown. 
I 
