April, 19 2 0 
63 
A new canner now comes in 
copper or copper covered with 
tin. It is set on the stove. 
Courtesy of Toledo Cooker Co. 
Aluminum ware of the seamless, light va¬ 
riety is. being used here. The kettle has 
an adjustable bail. Aluminum has many 
advantages for preserving utensils. Choose 
a good brand 
Stoners for cherries, corers and slicers, all 
valuable when the products to be preserved 
or canned are in sufficient quantity to warrant 
their purchase. Of course, a good steel knife 
must always be in the kitchen, and a thermom¬ 
eter makes work less haphazard, for a kitchen 
without a thermometer is like a motor car 
without a speedometer. 
Preserving and Canning Jars 
Probably of all the pernickety parts of pre¬ 
serving and canning operations, the jar ques¬ 
tion is the most jarring (pardon the pun, but 
it truly must have had its genesis here, and 
one can’t refrain from putting a joke back on 
its native heath!). 
We will entirely disregard the tin container 
because it is rarely, if ever, mmmmmrnm. 
used, in the home. In the use 
of glass jars the same attributes || 
of construction, efficiency, utili- |? , 
ty and economy must be con¬ 
sidered. There are numerous 
brands and variations of these 
brands on the market. Some¬ 
times, in a canning or preserv¬ 
ing operation, strange to say, the 
contents of five jars will turn 
out well, and the sixth will be a 
failure. This is, of course, due 
to the human or inhuman equation. Here are 
some of the types: 
1. Glass jars with metal screw tops lined 
with porcelain, made more air-tight by a rub¬ 
ber ring. These tops can be used again and 
again. 
2. Glass jars with glass tops fastened by 
a wire clamp, plus the rubber ring. The tops 
are usable again and again. 
3. Glass jars with flat metal tops held on 
temporarily by a metal clamp until firmly 
sealed and then taken off. These look neat 
and ship-shape, but the top must be punctured 
before its removal and therefore new caps must 
be bought each time. 
4. Glass jars with flat metal cap over the 
rubber ring and a bracelet ring with thread 
and overlapping top edge which, when screwed 
over, holds the top securely. These tops can 
be used indefinitely. 
5. Glass jar with hermetic seal with lac¬ 
quered metal top; around the inner edge of the 
top is a narrow lining of a composition which, 
when heated, softens and sticks to glass, and 
w’hile the adhering is go¬ 
ing on a wire clamp holds 
it together and is removed 
after it is sealed. It is 
self-sealing but one is un¬ 
able to remove cover if for 
any reason during the pro¬ 
cessing it has to be re¬ 
moved. 
The government has this 
to say about the types men¬ 
tioned above: 
“If the old-fashioned 
screw-top jar is used (No. 
1), good caps are essential 
This double pan is a 
combined canner and 
roaster. It comes in 
aluminum or enamel 
for safety. After having been used the edge of 
this cap becomes flared and the porcelain lin¬ 
ing frequently is loosened from the top. This 
lid then not only is difficult to sterilize but may 
fail to give an air-tight seal. If such jars are 
on hand and must be used, it will be .better 
to use them for the canning of fruits, preserves, 
and other products which are easily processed 
and to secure jars of the lightning-seal type 
for vegetables which are more difficult to 
preserve.” 
In preserving it is always well to put a three- 
ply hot towel underneath the jar when pouring 
hot material into the jar to insure against 
breakage — especially when the table has a. 
glass or porcelain-like top. 
Sealing Tests 
If, after twenty-four hours, the seal or her¬ 
metic jars can be lifted by their lids without 
falling from grace or from anything else, the 
seal is pretty sure to keep the contents in good 
shape. 
Screw-top jars can be tested by inverting in 
order to discover leakage. 
All jars should be tested 
and reprocessed if jars 
leak. 
Sad to say, foods in the 
best seal containers are 
often ravaged by the cul¬ 
inary Bolsheviki which are 
bacteria forming in the 
mostairlessjars. Unless all 
the bacteria are killed in 
processing, the tight seal is 
no indication of salvation. 
To make safety surer, 
{Continued on page 96) 
Gray enamel ware, per¬ 
haps not so beautiful as 
the white, is indis- 
. pensable in canning 
