Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1918-08-15

dip into cold bath or place directly In
the Jars, as directed for the product.
Cold Dipping.
II dipping in q cold water bath ID
advised for the product, the moment
the bag Of blanched material Is taken
from the boiling water plunge 1t into a
vessel Of clean cold water-the colder
the better. Allow 1t 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 IL minutes. As
quickly as possible pack the blanched
(and dipped) product into the boiled
Jars. Pack quickly and carefully, us.
ing q 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 II you are canning vegetables,
or with hot strip, fruit Juice or merely
clean hot water If you are canning
fruit. Directions for making brines
and sirups IRE 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 It 10
still hot place a rubber ring cleansed
in boiling soda and water on the jar.
Screw down the boiled top. IL a screw
| top jar is used, but do not screw It
tight. If glass-top Jars are used. put
on cover and slip wire v 1t, 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
It 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 filed Jars and The water In the
bath about the same temperature Ae
the start.
Fill and partially senl all the tnrs
as rapidly as possible aud place them
In the bath. See that when all are IN
the water comes over top" 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 tho timc for
processing when the water around the
jars in the water bath starts to boil.
Sealing tho 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 rs It Is taken
out. Make certain there Il. no leak.
Store jars to. cool In Il draft.frce place,
Test for leaks again next day. II any
jar shows any signs Of leaks replace
faulty rubber, cap or containcr and
reboil.
Canning In Metal.
Wash the cans carefully and seald
with boiling water 10 make certain
that they are absolutely clean. In The
case Of cans. prepare the product thu
snme as II 1t were to he packed Ia
Jars. Fill tho cans. Solder on thu
tops, leaving o?cn the small holo "a
tho center Of tho cap.
Boiling (%rreesssino) Filled Cans.
Remove tho exhausted cons, tip thu
air hole Will, solder, then process IN
boiling wnlcr or In n watcr.scal o.
stcam.rreysurc cauner for tho time
specified for tho particular product
aud Tor the particular outfit.
l)ullctinH iHsued for free dlstflbutior
by tho department Of agriculture
Washington. D. G., tell all about can
ming 10 HA,ls al we'll % 10 Siass AN