The Knoxville independent. [volume] (Knoxville, Tenn.) 1894-current, 1918-08-10
CAN FOOD AND PRESERVE THE NATION
ALL CANNING STEPS IMPORTANT;
WISE GAMERS HEED EVERY RULE

Is minutes each dish Of pre-
pared product with clean towel or
scalded cover. Better yet, prepare
only small quantity at time and
rush into one or two jars. Then pre-
pare another batch. The quicker the
product is prepared and packed into
the hot jar the better.
Bianching.
Just before placing in the jars put
the prepared product in the center of a
clean cheesecloth square. Take the
cloth by the corners and plunge the
product into the clean boiling water in
the banching vessel Allow 1T to re-
main in the boiling water only for the
time specified for the particular prod
uct. Remove Immediately and either
dip into cold bath or place directly in
the jars, as directed for the product.
Packing the Jar.
Remove from the water bath the
jars and covers, which must have been
boiling for at least Is minutes. AS
quickly as possible pack the blanched
(and dipped) product into the boiled
jars. Pack quickly and carefully, rs
ing 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 strip, fruit juice or merely
clean hot water il 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 a rubber ring cleansed
in boiling soda and water on the jar.
Screw down the boiled top, If screw
top jar is used, but do not screw it
tight. If glass-top jars are used, put
on cover and slip wire over 1t, but do
not press down side spring. Do not
delay in putting on tops until the JAZZ
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. oinot put cold jars directly
into hot water. They will crack. Try
to have; filed jars and the water Ia the
bath about the same temperature at
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 a 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 wafer 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 1t is taken
out. Make certain there is no lenk.
Store jars to cool in a draft-free place.
Test for leaks again next day. II any
| jar shows any signs of leaks replace
faulty rubber, cap or container and
reboil.
Bulletins issued for free distribution
by the department Of agriculture.
Washington. D. c., tell all about cam
ming in cans as well as in glass jars