BROOKLYN BOTANIC GARDEN 
LEAFLETS 
Series VII Brooklyn, N. Y., June 4, 1919 No. 6 
THE SINGLE-PERIOD COLD-PACK CANNING 
OF FRUITS AND VEGETABLES.* 
Because of the increased interest in the conservation of foods, 
so greatly developed in the last five years, much care has been 
taken to find the simplest and most satisfactory method of can- 
ning fruits and vegetables. To most who have tried the various 
ways there is no method so easy and satisfactory as the “single- 
period cold-pack” process. “Cold-pack” refers to the manner 
of putting the food, uncooked, into the jars, and cooking after- 
wards. “Single-period” refers to the manner of cooking the 
jars of food for one continuous period of time, instead of cooking 
them for a shorter time on two or three successive days. (The 
latter method, known as “intermittent sterilization”, though 
somewhat in use, is obviously less convenient than the “single- 
period sterilization”.) 
The necessary equipment for single-period cold-pack canning is 
as follows : 
1. A large kettle, pail or wash-boiler, several inches deeper 
than the jars to be filled, and a cover for the same. 
2. A rack of wire or slats fitted to the boiler, to keep the jars 
one-half to three-fourths inch above the bottom. 
3. A colander and a second kettle large enough to hold it. 
4. One or two large squares of cheesecloth. 
5. Paring knife, vegetable brush, long-handled fork, slender 
wooden spoon, measuring spoon, measuring cup, and a hooked 
wire or other device for lifting the hot jars. 
6. Fruit jars of any of the common makes, Lightning, or 
Mason, or similar styles, having glass tops, being preferred by 
most. 
♦Acknowledgement is made to the U. S. Department of Agriculture for 
the table here given and for other help, derived chiefly from the Federal 
Bulletins. 
