The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-08-14
handling and Sealing Containers.

Glass Jars Of several types are avail
able for use in home canning. The
tyres in most general use are those
with metal screw tops. those with glass
and spring tops, and those with sue
ton seal tops. While large-necked
bottles and jars not provided with
sealing tops are unsuited for canning.
they can be used as containers for
preserves. marmalades. jellies and other
fruit preparatt ions IN which heavy or
thick syrup Is used. Such Jars can
be capped with paper and paraffip. or,
in the case of jellies and stiff mar
malades, with paraffin alone.
Before food to be canned is pre-
pared for packing. jars should be
tested, washed, and placed in a vessel
of cool water on a stove to heat. The
Jars should be kept hot In the water
until needed for packing. To test
rew-top jars place the top on the
Jar without rubber and screw down
tight. II a case knife can be inserted
easily between the top and the glass,
the top usually is defective. Another
test is to screw the top down lightly
on a rubber and pun the rubber from
it's position. II, when released. the
rubber ring returns to it's position be-
tween the. top and the jar. the top Is
defective.
Defective Tops.
II a glass top. placed on a jar with
out a rubber. rocks when pressed, it
is defective. The wire balls which
hold, glass tops in place should go
Oh with 4 snap even when the tight
cning lever on the clamp spring Is up.
II the bail is not tight it should be re-
moved from the tightening lever and
bent until it fits tightly. This tight
ening OF the bail must be done every
year.
Only good. elastic rubber rings
should be used. Practically this means
new rubbers, as rubbers seldom will
stand use a second time. The product
to be canned should be placed in jars
while the jars are hot. Rubbers and
tops are put in place. but the sealing
levers should not be frightened until
after processing.
Glass jars. OF course. must be han.
died carefully to prevent breakage
Hot jars should not be brought into
contact with cold metal, stone, or
water. or placed in n draft Of cold air.
Cold jars should not be placed in hot
water. nor have hot liquids poured
into them. The wire balls OF glass
top jars should not be so tight that the
tops will be crushed when the levers
are pressed down In sealing.
crocksry Jars.
Several types OF crockery jars which
have rubber top and clamp spring ad-
justment for sealing Theoretically may
be purchased. These Jars, in sizes
ranging from one pint to one gallon,
may be used successfully in connection
with the one -period, cold pack method
of canning. They should be handled
In the same manner as are the clamp
spring. glass-top jars. Crockery jars
must be washed with special care
since they do not show the presence
OF dirt as do glass Jars. They should
be heated thoroughly before they are
filled with food products.
For all picks in crockery jars of
more than one quart size the time for
sterilization should be increased 10 to
20 per cent over the sterilization Pc
riod scheduled for glass Jars of the
same size.
This is necessary because the crock
cry jars will not transmit heat as
rapidly as the thin glass jars OF tin
cans. On the other hand, they do not
cool as rapidly as do the glass Jars.
thus giving the product little longer
period under high temperature 1t is
also possible when using crockery Jars
to plunge them into cold water a short
while. but not Immediately after re-
moval from the sterilizer in order to
effect the rapid cooling of the product.
When this rapid cooling system is