Table arranged conveniently with various articles needed for canning by the
Cold-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 and salt.
STEPS IN THE SINGLE PERIOD COLD-PACK METHOD
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
12. Place the jars on rack in boiler or other sterilizer. If the homemade or
commercial 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 remove 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
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 prevent similar trouble, care should be taken to store
canned vegetables and fruits where they will be protected from freezing. If
the place of storage is not frost-proof the jars should be moved to a warmer
place in severe weather.
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 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 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, preferable 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.
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.
This Commission publishes a book on
"War Gardening and the Home
Stoarge of Vegetables," completely covering both subjects.