5 
CAN ALL FOOD THAT CAN BE CANNED 
5. Vacuum Seal Method: Vegetables are 
washed, blanched, cold-dipped and cooked 
as for table use; packed and sealed in especially 
made vacuum seal jars. The jars must be 
well made and the work properly done to 
bring about satisfactory results. 
ADVANTAGES OF THE COLD-PACK 
The Single Period Cold-pack method is 
a simple and sure way of canning. It in- 
sures a good color, texture and flavor to the 
vegetable or fruit canned. In using this 
method sterilization is completed in a single 
period, saving 
time, fuel and 
labor. The sim- 
plicity of the 
method com- 
mends it. Fruits 
are put up in 
syrups. Vege- 
tables require 
only salt for 
flavoring and 
water to fill the 
container. 
Another ad- 
vantage is that 
it is practicable 
to put up food 
in small as well 
as large quanti- 
ties. The house- 
wife who un- 
derstands the 
process will find 
that it pays to put up even a single con- 
tainer. Thus, when she has a small surplus 
of some garden crop she should take the 
time necessary to place this food in a con- 
tainer and store it for future use. This is 
true household efficiency. 
Fig. 4. Steam pressure canner; 
home and community canning. 
COLD-PACK EQUIPMENT 
1. The Homemade Hot-water Bath Outfit . — 
A serviceable Single Period Cold-pack can- 
ning outfit may be made of equipment found 
in almost any household. Any utensil large 
and deep enough to allow an inch of water 
above jars, and a false bottom beneath them, 
and having a closely fitting cover, may be 
used for sterilizing. A wash-boiler, large lard 
can or new garbage pail serves the purpose 
when canning is to be done in large quantities. 
Into this utensil should be placed a wire or 
wooden rack to hold the jars off the bottom 
and so constructed as to permit circulation of 
water underneath the jars. 
For lifting glass-top jars use two button- 
hooks or similar device. For lifting screw- 
top jars, suitable lifters may be bought for a 
small sum. A milk carrier makes a good 
false bottom, and if this is used the jars 
may be easily lifted out at the end of the 
sterilization period. 
2. Commercial Hot -water Bath Outfits . — 
There are upon the market outfits on the order 
of the wash-boiler or pail type of homemade 
canner. These are excellent and are es- 
pecially desirable if one has considerable 
quantities of vegetables or fruits to put up. 
There are also commercial canners conve- 
Fig. 5. Water-seal outfit. On the left is shown the 
cover, with thermometer. In the center is the double 
walled vat or holder. On the right is a crate for jars. 
nient for out-door work, having fire-box and 
smoke-pipe all in one piece with the sterilizing 
vat. As with the homemade outfit, contain- 
ers are immersed in boiling water. 
3. Water Seal Outfits. — These are desirable, 
as the period of sterilization is shorter than in 
the homemade outfit and less fuel is therefore 
required. The outfit consists of two con- 
tainers, one fitting within the other, and a 
cover which extends into the space between 
the outer and the inner container. The 
water jacket makes it possible for the tem- 
perature in the 
inner container 
to be raised 
several degrees 
above 212° F. 
4i Steam Pres- 
sure Outfits . — 
Canning is very 
rapid when ster- 
ilization is done 
in steam main- 
tained at a pres- 
sure. There are 
several canners 
of this type. 
Each is pro- 
vided with pres- 
sure gauge and 
safety valve and 
they carry from 
5 to 30 pounds of steam pressure. This type 
is suitable for home or community canning. 
5 . A luminum Pressure Outfits. — These cook- 
ers are satisfactory for canning and for general 
cooking. They carry from 5 to 30 pounds of 
steam pressure. Each outfit is provided with 
a steam pressure gauge and safety valve. 
HIGH ALTITUDES 
At high altitudes the boiling point of 
water is below 212° F. At moderate eleva- 
tions satisfactory results may be obtained 
in the use of the hot-water bath by increasing 
the time of sterilization 10 per cent for every 
