Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1917-08-24
ADVISE ON
CANNING FAILURES
SAY MOST OF TROUBLE CAUSED
BY POOR SEALING OF
JARS.


STATE COLLEGE, PULLMAN,
Wash, Aug. 24.--Failures in canning
fruits, meats, vegetables, or fish have,
since the opening OF the canning
schools for the training Of demon
strators, on July 80, become so nu-
merous that the canning specialists OF
the State College have made minute
inquiries and Investigations concern.
ing these difficulties.
Director Thornber of the college
extension service says that prolific
source Of failure lies in the lids and
top edges of the mason jars. The
mason jars formerly sealed" through
the pressure of the lid-rim init the
rubber band fitted around the ''shoul-
der" of the mason jar; and sealed
also in the top Of the lid where the
smoothly finished jar tops came in
contact with the smoothly finished
porcelain caps fitted in the tops Of
the mason lids.
Lately, however, top sealing
lid has appeared on the market. This
top-sealing lid seals by contact of a
sealing ring" in the top Of the lid.
which, as the top is screwed on.
comes in contact with the top edge
of the mason jar-which for the sue
cess Of this top sealing, must be
smooth.
Jar Tops Now Rough.
Director Thornber says that ac-
cording to evidence in hand, It ap-
pears that the makers of the mason
jars are now making their jar tops
rough. instead Of smooth. This does
not vitality affect the dealing qualities
of the mason jars and lids. since the
main reliance in this jar Is the pres.
sure Of the lower rim of the lid into
the rubber band on the shoulder o.
the jar, but it nullifes the usefulness
of the new top seal lids on the mason
Jars, since the top sealers will not
seal on rough edged jar.
To avoid this difiiculty housewives
are warned by the State College to
use smooth mason jar tops on the top
sealers. or to dispense with top seal
ing lids. II their mason Jars are
rough edged.
Reports from many points indicate
that this year the market il flooded
with bad, cheap rubbers. many selling
as low AZ s cents . dozen. These are
thin. narrow, without body" and
can be picked to pieces almost -
easily as dough. They are unreliable.
Director Thornber describes good
rubber = being elastic. Of good body.
and when stretched to shout twice ~.
length, returning to normal positien
without having stretched out" ap-
pearance.
Tries New llethod.
Writing in from tho field. Mrs.
Elizabeth Jones, assistant club loader
and canning demonstration. reports
that the wax competition Of the seal
ing ring Of the economy lid is infe-
rior to that Of last year. TO mset this
diniculty she now ID working BY this
plan:
Follow directions In preparing
fruits and vegetables. according to
the Cold Pack Method Fiji Jars
with cold fruit or vegetables. pour
over cold syrup or cold water (in-t
stead Of hot water or syrup). and
place in warm water (not boiling).
sufIicient to come to the hip Of tho
jars. Do not immerse the Jars in hot
water. For meats and vegetables
that require q long period Of sterili-
zation. put old tops on; then. Eve
minutes before fnishipg the sterilisa-
ton put new lids ON and sterilise I'VE
minutes"
A precautionary measure to pro-
tect the canned product against
spelling due to faulty sealing. which
now is giving good results in the can
ming demonstration. IL to dip the
sealed jar top above the sealing line
into hof1ine narafiln