The Colorado statesman., 1918-08-10
Glass; Right Placing Jars In
Processi Vessel.

ng Vessel.
dip into cold bath or place directly In
the jars as directed for the product.
Cold Dipping.
If dipping in cold water bath Is
advised for the product, the moment
the bag of blanched material is taken
from the boiling water plunge it into a
vessel of clean cold water-the colder
the better. Allow it to remain In the
cold water only for the time specified.
Do not allow it to soak in the cold
water.
Packing the Jar.
Remove from the water bath the
Jars and covers, which must have been
boiling for at least 10 minutes. AS
quickly as possible pack the blanched
(and dipped product into the boiled
jars. Pack quickly and carefully. u.s.
ing a fiat and narrow wooden paddle
or wooden spoon. Eliminate all bub-
bles. Pack tightly but not so as to
mash or crush the product.
Fill the jar to within one-half inch
of the top with hot brine or water or
juice If you are canning vegetables.
or with hot sirup, fruit juice or merely
clean hot water if you are canning
fruit. Directions for making brines
and sirups are included in the bulletin
on canning issued for free distribution
by the U. S. department of agricul-
ture.
Partial Sealing of Jars.
AS each jar Is filled and while 1t is
still hot place rubber ring cleansod
in boiling soda and water on the jar.
Screw down the boiled top, IL screw
top jar is used, but do not screw 1t
tight. If glass-top jars are used, put
on cover and slip wire over it, but do
not press down side spring. Do not
delay in putting on tops until the Jar
and top are cool.
Do not seal jars tight at this stage.
The packed product will expand some
what when the jars are boiled (proc-
essed), and there must be an outlet
for the expanding air.
As each jar is partially sealed put
1t back in the hot-water bath from
which some of the hot water has been
removed and to which cold water has
been added until the water is merely
warm. Do not put cold jars directly
into hot water. They will crack Try
to have filled Jars and the water in the
bath about the same temperature ut
the start.
Fill and partially seal all the Jars
as rapidly as possible and place them
in the bath. See that when all are in
the water comes over tops of the jars.
Put tight cover on the vessel to
keep the steam around the tops of the
Jars.
Allow the Jars to remain in the boil
ing water for the time specified for the
| product. Begin counting the time for
processing when the water around the
| Jars in the water bath starts to boil.
Sealing the Jars.
Remove jars from the bath at the
end of the canning period prescribed
for the particular vegetable or fruit.
Instantly clamp tightly or screw
down the lid on each jar as it is taken
out. Make certain there is no leak.
Store jars to cool in a draft-free place.
| Test for leaks again next day. If any
| jar shows any signs of leaks replace
| faulty rubber, cap or container and
| reboil.
Canning in Metal.
Wash the cans carefully and scald
| with boiling water to make certain
that they are absolutely clean. In the
case of cans, prepare the product the
same as If 1t were to be packed In
jars. Fill the cans. Solder on the
| tops, leaving open the small hole in
| the center of the cap.
Boiling (Processing) Filled Cans.
Remove the exhausted cans, tip the
| air hole with solder then process in
boiling water or In a water-seal or
steam-pressure Gamer for the time
| specified for the particular product
and for the particular outfit.
Bulletins issued for free distribution
by the department of agriculture,
Washington, D. O., tell all about cam
| ming in cans as well as In glass jars.