The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-07-09

from the boiling water plunge it into
vessel of clean cold water-the cold
er 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 tho 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, us
ing flat and narrow wooden paddle
or wooden spoon. Eliminate all bubbles.
Pack tightly but not so as to mash or
crush the product.
Fill the jar to within one.half inci
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 L. S. department of agriculture
Partial Sealing of Jars.
AS each jar is filled end while it is
| still hot PLACE rubber ring cleansed
! in boiling soda and hot water on the
! JAZZ. Screw DOM the boiled top, if a
Gcrew-top lar is used, but do not screw
il tight. If glass-top jars are used put
on cover and slip wire over it, but do
not press down side spring Do not de
lay 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 ara boiled (proc
nssed), and there must be an outlet
for the expanding air
AS each jar is partially sealed put
it back in the hot water from which
some Of the hot water has been re-
moved 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
20 have filed Jars and the water in the
oath 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 the tops of the
jars.
j Put tight cover on the vessel l.
keep the steam around the tops of til,
JaE1'a 4it.o5 3.Jv =. u5,444a -
Allow tho jars To remain in the boil
in@ water for the time specified for tn,
product. Begin counting the time foi
processing whea the water around thu
/, jars in the water bath starts to boil
Scaling the Jars.
Remove jars from the bath at tn,
crd of the canning period prescribe,
for the particular Vegetable or fruit
instantly CLAMP tightly or serep
down The lid on each Jar rs it is takel
out. Make certain there is no leak
: Store jars to cool in draft-free place
+. Test fer leaks again next day. If an,
! jar shows any signs Of leaks replae
faulty rubber, cap or eontainer, an
+ rcboil
If the product is one that can h
;. canned by a single period of bolin
Y in hot water bath,eyour product, !
+ tightly sealed and thoroughly cold.
/ now ready for storage. When only ON
r. boiling Is required, screw-top, cIamI
/ top or self-sealing containers or can
II can he used.
: Special Considerations.
r. A SINCE period eff processing in I'll
water bath has been found general
satisfactory for the canning of frui
1t and such acid vegetables as tomatoe
If Lima beans, peas, corn, and ccftai
he other vegetables having a high prote
he contentt or which, because of the
sr thick consistency, do not allow the he
to to penetrate TO the center of the c;
Or readily, are more difficult to- stcrili2
mr. and hence. where the hot water ba
ID is used, either by the single continuoy
l. or by the intermittent process, a SIN;
he percentage of loss by spoilagc may
expected. However, scrupulous ca
in the selection, preparation, and pre-
essing of these products will redu
is this loss to minimum.
Mt A single-period processing with stea
en- under pressure of 10 to 10 pounds,