Detroit evening times. (Detroit, Mich) 1921-1958, 1944-08-09


wise they must be boiled Is
minutes before tasting after
they are opened. This is 10
eliminate danger of botulInus
poisoning.
Hot PsekNEeeds
The canning procedure Is di-
vided into two parasitic method
OF pack and the method OF proc
eSs. The method Of pack refers
10 the manner OF filling the con-
tainer. The method used for al-
most every food now is hot pack
in other words a short pre-
cooking time 70 shrink or swell
the food and to set the color
before canning The hot pack
speeds up processing and checks
flat sour. Hot pack prevents
fruit from going 10 the top OF
the liquid.
Have a pan Of boiling water
deep enough 10 almost cover
food Then drop food 10 he
precooked into the water and
cover the pan. Bring the con-
tents back 10 boiling point and
boil required number of min
utes. Use the liquid in which
food was precookcd TO nh jar
Examine Jars
Before beginning actual cam
ming process examine tops Of
jars 10 see there are no hicks.
cracks. sharp edges or splits.
Wash jars in hot, soapy water,
rinse well and then sterilize.
Cover clean jars with water and
boil for Is minutes or steam
jars inverted in pan with 2 or 3
inches OF water. Place towel in
bottom of pan TO prevent jars
from cracking.
Select firm. fresh but not
overrIpe products. Grade &C
Cording 10 size and rIpeneSs.
Precook # required. Pack prod
uct in sterIlzed jars 10 not more
than y inch Of top - except
corn, peas or lima beans FIJI
these 10 within ] inch Of top.
Add liquid 10 fruits which are
cold pack 10 within "a inches
Of top-hot pack TO within u
inch OF top, Add salt or other
SeasoningS 10 vegetables desired.
One teaspoon 10 a quart.
Process Long
The method Of heating food in
jar is called processing Regard
less OF the freshness of products
or care in handling, food will
spoil If not procesSed long
enough. The boiling water bath
or oven is preferable for
processing fruits or tomatoes.
4 pressure cooker is recon-
mended for processing nonacid
veFCtabfey
In using a pressure cooker
always follow manufacturers
directions. Prepare product ac-
cording 10 directions. Place rack
in bottom of cooker and add
enough hot water 10 bring TO
level of rack. Put filled jars on
rack. Do not allow jars TO touch.
Adjust cover OF cooker.
Fasten securely by tightening
opposite clamps or adjusting
band. Leave petcock open until
steam has been squirting for z
10 10 minutes. Close petcock.
Start counting processing time
the minute the correct pressure
is reached. Keep pressure uni
form throughout. Allow in
dicator 10 go TO zero. Open pet
cock gradually. Remove jars
after ! minute in open cooker.
Hot Water Bottle
Hot water bath is a large ves-
sci with close fitting cover. II
must be fitted with rack made
ef lathS, wire or other perfo-
rated material. The rack must
hold the jars at least n inch
above the bottom Of the Gamer.
Have water in Gamer boiling.
Place filled jars on rack far
enough apart 10 allow free cir
culation Of water around them.
Water should cover jars at least
2 inches,
When doing oven canning you
should have oven with thermo-
stat. 1t is important to use
correct temperature. Place oven
rack 2 or 3 inches from oven
bottom. Put two thicknessO
OF brown paper on rack. 1t
should be cut so IL fits i inch
from sides. front and back OF
oven. If desired you may put
jars on cookie sheet. Set jars
in cool oven. Jars should not
touch each other or sides or