CAN ALL FOOD THAT CAN BE CANNED 
9 
Fig. 14. Table arranged conveniently with various articles needed for canning by the Cola-pack method. 
The picture shows jars, rubbers, knife for removing air bubbles in containers, spoons, jar lifter, wire basket for 
blanching, knife for paring and coring, book of directions, towels, pan for cold-dipping, alarm clock andjsalt. 
11. With bail-top jar adjust top bail only, 
leaving lower bail or snap free. With screw- 
top jar screw the top on lightly, using only the 
thumb and little finger. (This partial sealing 
makes it possible for steam generated within 
the jar to escape, and prevents breakage.) 
On vacuum seal jars adjust spring securely. 
12. Place the jars on rack in boiler or 
other sterilizer. If the homemade or com- 
mercial hot-water bath outfit is used, enough 
water should be in the boiler to come at least 
one inch above the tops of the jars, and the 
water, in evaporating, should never be allowed 
to drop to the level of these tops. In using 
the hot-water bath outfit, begin to count 
sterilizing time when the water begins to 
boil. Water is at the boiling point when it 
is jumping or rolling all over. Water is not 
boiling when bubbles merely form on the 
bottom or when they begin to rise to the top. 
The water must be kept boiling all of the time 
during the period of sterilization. 
13. Consult time-table on page 2 and at 
the end of the required sterilizing period re- 
move the jars from the sterilizer. Place them 
on a wooden rack or on several thicknesses of 
cloth to prevent breakage. Complete the 
sealing of jars. With bail-top jars this is 
done by pushing the snap down (Fig. 15); 
with screw top jars by screwing cover on 
tightly. 
14. Turn the jars upside down as a test for 
leakage and leave them in this position till 
cold. Let them cool rapidly but be sure that 
no draft reaches them as a draft will cause 
breakage. (If there is any doubt that a 
bail-top jar is perfectly sealed a simple test 
CAUTION AGAINST FREEZING 
From a number of sources it has been 
learned that the severe weather of last 
winter caused considerable loss through 
the freezing of canned goods. To pre- 
vent similar trouble, care should be taken 
to store canned vegetables and fruits 
where they will be protected from freez- 
ing. If the place of storage is not frost- 
proof the jars should be moved to a 
warmer place in severe weather. 
may be made by loosening the top bail and 
lifting the jar by taking hold of the top with 
the fingers. (Fig. 28.) The internal suction 
should hold the top tightly in place when thus 
lifted. If the top comes off put ,on a new 
wet rubber and sterilize 15 minutes longer 
for vegetables and 5 minutes longer for 
fruits.) With screw-top jars try the tops 
while the jars are cooling, or as soon as they 
have cooled, and, if loose, tighten them by 
screwing on more closely. Vacuum seal jars 
should be placed upright while cooling, and 
Fig. 15. To the left is a bail-top jar partially sealed 
and ready for sterilization. The top bail is snapped 
into place and the lower bail left free. To the right 
is shown the way to complete the seal. 
the clamp removed when the jar is cool. 
Then lift by the top and turn upside down, 
as a test for leakage. 
15. Wash and dry each jar, label and store. 
If storage place is exposed to light, wrap each 
jar in paper, preferably brown, as light will 
either fade or darken the color of products 
canned in glass. The boxes in which jars 
were brought afford good storage. Store in a 
cool, dark place, preferably dry. Exposure 
to mold will cause decay of rubber, allowing 
the leakage of air into jars. Paper wrappings 
prevent mold. 
This Commission publishes a book on ‘‘War 
Gardening and the Home Storage of Vege- 
tables,” completely covering both subjects. 
