6 HOME CANNING MANUAL 
500 feet above 1000. To insure best results 
in very high altitudes, however, a steam 
pressure canner or aluminum pressure cooker 
is recommend- 
ed to be used. 
This type of 
canner pro- 
duces a temper- 
ature up to 250° 
F. at 15 lbs. 
pressure, insur- 
ing proper ster- 
ilization and 
also saving time 
and fuel. A 
steam pressure 
canner may be 
bought around 
$20. Several 
families may 
Fig. 7. Home canner and steam use one an( j di- 
cooker holding 14 quart jars. Re- ., , 
quires same time as hot- water bath. Vide tne COSt. 
OPERATION OF PRESSURE CANNERS 
AND ALUMINUM COOKERS 
1. Have water in the canner up to the false 
bottom, but not above it. Keep this water 
boiling during the time that packed jars are 
being placed in the canner, and add water 
occasionally to prevent its boiling dry. 
2. To prepare product follow instructions 
in “ Steps in the Single Period Cold-pack 
Method” on pages 8 and 9. As each jar is 
packed, set it at once, partially sealed, in the 
canner. The cover of the canner may be put 
in position, but not clamped. 
3. When all of the filled jars are placed in 
the canner, put on the cover, and fasten op- 
posite clamps moderately tight; then tighten 
each pair of clamps fully. 
4. The petcock should be left open until 
live steam escapes from it. The canner 
should be steam-tight, and no steam should 
escape except through the open petcock. 
When live steam escapes, close the petcock 
completely. 
5. Begin to count time when the steam 
gauge registers the required temperature. 
6. Maintain a uniform pressure during the 
sterilizing period by setting the weight on the 
arm, when the proper pressure is registered on 
the steam gauge, so that surplus steam will es- 
cape at that desired pressure. A uniform 
temperature may be maintained also, by 
turning down the flame or moving the canner 
to a less hot part of the stove. 
7. When the sterilization period is com- 
plete, do not allow steam to escape, but allow 
the canner to cool until the steam gauge 
registers zero. 
8. Open petcock, remove the cover of 
canner, and take out the jars. As each jar is 
removed, complete seal at once. 
CONTAINERS 
For home use glass jars are more satisfac- 
tory for canning than tin. This is especially 
true this year when there is a shortage of tin 
cans. Tin cans are used chiefly for canning 
on a large scale for commercial purposes. 
There are many jars of different styles 
and prices on the market; and provided the 
seal is not defective, equally good results 
may be obtained from all. Glass is a popular 
household choice because one can see through 
it and thus have some idea as to the condi- 
tion of the contents. Glass jars may be 
used for years if properly cared for. 
All types of jars which seal readily may be 
used. Jars having glass tops held in place 
by bails are especially easy to handle while 
hot. Screw-top jars are serviceable. Glass 
caps held in place by separate metal screw 
bands are now on the market, as well as the 
one-piece sort of former years. Vacuum 
seal jars are very easily managed. Tops for 
Economy jars should be purchased each year. 
The composition material, which takes the 
place of rubber, should have a rubber-like tex- 
ture. If of mealy consistency it is unfit for 
use and the top will not make a tight seal. 
The color and shape of jars are not of first 
moment, but are to be considered. Con- 
tainers made 
of white glass 
should be used 
if the product 
is to be offered 
for sale, as 
blue or green 
glass detracts 
from the ap- 
pearance of 
the contents. 
Wide-mouthed 
jars are best 
for packing 
whole products 
and are easiest to clean. Small-necked 
bottles can be used for fruit juices. Large- 
mouthed bottles can be used for jams, mar- 
malades and jellies. 
TESTS FOR JARS 
Jars should be tested before they are used. 
Some of the important tests are here given: 
1. Glass-top Jars . — First examine for cracks. 
Then run a finger around the edge of necks of 
jars, and if there are sharp projections, file 
them off, or scrape them off with an old knife. 
If left on they may cut rubbers and interfere 
with perfect sealing. Place a top on a jar. 
It will slip from side to side, but should not 
rock, when tapped. Rocking tops will not 
make a tight seal. Sometimes the fault is 
with the top and sometimes with the neck. 
Defective jars and tops when discarded for 
Fig. 8. Rack for jars. 
