Mexico Missouri message., 1918-08-22

dip into cold bath or place directly in
the jars, as directed for the product.
Cold Dipping.
IF dipping in O 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 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 10 minutes. As
quickly as possible pack the blanched
(and dipped) product into the boiled
Jars. Pack quickly and carefully, US
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 IL 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 It Is
still hot place a rubber ring cleansed
in boiling soda and water on the jar.
Screw down the boiled top, If a 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 outld
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 at
the start.
FIJI and partially seal all the lars
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 ths
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 scale
with boiling water to make certain
that they are absolutely clean. In thC
case Of cans, prepare the product the
same as If it were to be packed iI
Jars. FIJI the cans. Solder on thC
tops, leaving open the small hole II
the center of the cap.
Boiling (Proceesins} Filled Cans.
Remove the exhausted cans, tip thu
mir hole with solder, then process II
boiling water or in n water-seni o.
, steam-pressure Gamer for the tim
} specified for the particular produc
/ and for the particular outfit.
bulletins Issued for free distribution
, by the department Of agriculture
p Washington. D. c., tell ell about can
, ming In cans as well as In glass jarI