for each jar. (With tomatoes it is preferable to fill the can with 
tomato sauce made of the irregular pieces cooked up, than to fill 
the jars with water.) Fill fruit jars to overflowing with syrup. 
Now put on the freshly washed rubber rings, and the covers. 
Partially seal, i. e., put the upper guard only of a Lightning or 
similar jar in place, and with a Mason screw top or the like, 
screw down gently — with the thumb and little finger is a good 
way to keep it from being too tight. 
Processing. — Place the jars on a rack in warm water in the boiler, 
having the water at least one inch above the tops of the jars. (See 
Footnote 2.) Bring to the boiling point and then time their boil- 
ing according to the table given. An alarm clock set to remind 
one when the sterilizing time is up is a great help. If the steril- 
izing period is a long one, boiling water will have to be added to 
the boiler at times to keep the water-bath at the right depth. 
At end of “processing” time remove jars from the boiler, seal 
completely, and turn upside down on a table well padded with 
paper or cloths, and away from drafts. Cover with a towel while 
cooling. 
Inspection and Storage.— Watch for leakage or for rising of air 
bubbles, while jars are still inverted, from a break in the rubber, 
which would indicate imperfect seal. In such a case the top or 
rubber probably would be at fault, and a second sterilization 
would be required on the following day, of 20 to 30 minutes dura- 
tion (40-50 min. for peas, beans or corn), after liquid has been 
added to replace any loss, and the jar sealed and fitted with a 
new top and rubber. This emergency is extremely rare if jars 
are tested at the first as they should be. 
If no leakage is occurring, wash and label the jars, and put 
away in a dark, cool place. If a really dark place is not avail- 
able, place the jars in paper bags or wrap separately in paper. 
N. M. Howells. 
Footnote 1. Blanching is done for the following purposes: 
1. To more thoroughly cleanse the surface than by merely washing. 
2. To set the color. 3. To render the skins more easily removed. 
4. To make the flavor more delicate, especially with vegetables. 
5. To shrink the food so that more can be packed in the can. 
Blanching should not involve a great loss of juice- Beets, for 
instance, should have root and one inch of stem left on during 
blanching. 
Footnote 2. It may be feared by some that when jars are 
only partially sealed, but completely submerged in water, the 
flavor of one food will pass to a jar of another. This has not 
been found to be so, however — even when onions are canned at 
the same time with other vegetables, with spinach, for instance. 
