Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1918-09-06
can HOOD AND pREsERVE TftE NAT1oN
ALL CANNING STEPS IMPORTANT;
WISE GAMERS HEED EVERY RULE

AAALD AkN ANO LII
10 mlnutes-cover ench dish OF pre-
pared product with n Glenn towel or
scnlded cover. Better yet, prepare
only n small quantity ut o 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.
%1lanchinu.
Just before placing In the Jars put
the prepared product In the center OF a
clean cheesecloth square. Take tho
cloth by the corners and plunge the
product Into the clean boiling water In
the blnnching vessel. Allow II 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, MS directed for the product.
Packing the Jar.
Remove from the wnter bath tho
Jars and covers. which must have been
boiling for at least ~ minutes. As
quickly MS possible pack the blnnched
land dlpped) product into the boiled
jars. Pack quickly and carefully. MS
Ing n fiat and narrow wooden paddle
or wooden spoon. Eliminate all bub-
bles. Pack tightly but not 80 ms to
mash or crush the product.
FIJI the jar TO within one-hnlf Inch
Of the top with hot brine or wqter or
Juice II you are canning vegetables,
or with hot strip, fruit juice or merely
clean hot wnter n you are canning
fruit. Directions for making brlnes
and slrups 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 II Ia
still hot place n rubber ring clcansed
in boiling soda and water on the jar.
Screw down the boiled top, n n screw
Top jar Is used, but do not screw II
| tight. II glnss-top Jars are used. put
on cover and slip wire ovef II, but do
not press down side spring. Do not
| delay In putting on tops until the jnr
and top are cool.
Do not seal jars tight ut this stnge.
The packed product will expand some
what when the Jars nre boiled (proc-
esscd), and there must be an outlet
for the expanding mir.
As each jnr Is partially sealed put
II back In the hot-wnter bath from
which some OF the hot winter has been
removed and to which cold water has
been added until the water Is merely
warm. Do not put cold jnrs directly
into hot wnter. They will crack. Try
to have filled Jars and the water In the
bath about the same temperature al
the start.
FIJI and partially seal nll the Jars
MS rapidly as possible and place them
In the bath. See that when nll are In
the water comes v c tops OF the Jars
Put n tight cover on the vessel IA
keep the steam around the tops Of the
Jars.
Allow the Jars 10 remain In the boil.
Ing water for the time specified for tho
product. Begin counting the time fol
processing when the water around the
Jars In the wnter bath starts to boil.
Sealing the Jars.
Remove Jars from the bath Mt the
end OF the canning period prescribed
for the particular vegetable or fruit.
Instantly clamp tightly or screw
down the I'D on ench Jar ms II ls tnker
out. Make certain there is no leak
Store Jars to cool In a drnft-free place
Test for leaks again next dry. II nm
jar shows any signs Of leaks replace
faulty rubber, cap or contnIner ant
rebOil.
Bulletins issued for free distribution
by the department OF agriculture
Washington, d. c., tell all about can
ming In cans as well ms In glass jars