Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1944-06-08

cooking food in an ordinary kettle
and packing it into jars and seal
} ing. This method is wasteful fol
fruits and tomatoes. Yeasts, molds
and bacteria can get into jars from
the air and other sources wher
food is transferred from kettle tt
jar and there is no further heating
to destroy them. For foods with
little acid, and for meats, open.
kettle canning is dangerous be-
cause the food never gets hot
enough to destroy basteria.
Limit the open-kettle method,
say the specialists, to such preserv.
ing jobs as making jams, pickles
and other products that have
enough sugar or vinegar to helr
keep them from spelling. The
small quantity of sugar used in
canning fruit has practically nc
PlcScINdClVc eI1cCt.
On the positive side, the De.
partment recommends these meth.
DDS for home canning:
For fruits, tomatoes and picked
vegetables, a boiling water bath
is advised. The food is heated
first, then packed boiling hot into
jars, and lids are adjusted as tight
or as loose as the type requires
Then the jars of food are pro-
cessed-that is, heated in the
canner-by allowing boiling water
to circulate freely all around, I'M
der and over the jars for the time
that the particular food requires.
| For beans and other common
vegetables, except tomatoes, and
for meats, the only method advo-
Gated is to use steam-pressure
cooker. To can these at home with
assurance of safety by other
methods, it would be necessary to
heat them so many hours that
when finally done the food would
not be very good eating. In a pres
SURE Gamer, the jars filled with
preheated food and with lids cor
rectly adjusted, are set on a rack
over boiling water. The heavy lid
is clamped down and, under steam
pressure, temperatures of 240 deg.
Fair. Or higher are produced.
Home Canning Jars of 1914
Home Gamers in 1914 should
make sure that they know their
glass jars and how to use them,
say canning experts of the U. S.
Department of Agriculture. Man
aging each type of seal correctly is
important for safety and success.
No new types will be made, but
supplies include some of the ia
miliar porcelain-lined zinc lids, not
manufactured in 1913.
Zinc porcelain-lined cap with
shoulder rubber ring to fit stand
ard Mason jars.
When Canning-Fit wet ring
down on shoulder, but don't stretch
more than needed. Fill jar. Then
screw down firmly, and turn it
back a quarter of an inch.
After Canning-As soon as jar
is taken from Gamer, quickly
screw cap down tightly to complete
seal.
Lightning-type jar is sealed with
glass lid and rubber ring, held in
place by wire bail.
When Canning-Fit wet rubber
ring on ledge at top of empty jar.
Fill jar. Put on glass lid. Push
long wire over top Of lid, so as it
fits into groove. Leave short wire
up.
After Canning-As soon as jar
is taken from Gamer, quickly push
wire down to complete seal.
Glass lid and top-seal rubber
ring, held in place by metal screw
band, to fit standard Mason jar.
When Canning-Before filling
jar, fit rubber ring on glass lilo.
Fill jar. Put lid on with rubber
side down. Screw metal band On
tight; then, using thumb as guide,
turn back almost a quarter turn,
or so that band and jar just mesh
together
Caution-If band is screwed too
tight, jar may break.
After Canning-As soon as jar
is taken from Gamer, screw band
down tight.
Next Day-When jar has cooled,
take off screw band, if possible
without forcing. II band sticks,
cover a minute or two with a hot,
damp CLOTH, to loosen.
Flat metal Tide edged with seal
ing compound, held inplace by
metal screw band, to fit standard
Mason Jar.