5. Vacuum Seal Method: Vegetables are washed, blanched,
cold-dipped and cooked as for table use; packed and sealed in especially
made vacuum seal jars. The jars must be well made and the work properly done
to bring about satisfactory results.
ADVANTAGES OF THE
The Single Period cold-pack method is a simple and sure way
of canning. It insures a good color, texture and flavor to the vegetable or
fruit canned. In using this method sterilization is completed in a single
period, saving time, fuel and labor. The simplicity of the method commends
it. Fruits are put up in syrups. Vegetables require only salt for flavoring
and water to fill the container.
Fig. 4. Steam pressure canner;
home and community canning.
Another advantage is that is is practicable to put up food in
small as well as large quantities. The housewife who understands the process
will find that it pays to put up even a single container. Thus, when she has
a small surplus of some garden crop she should take the time necessary to
place this food in a container and store it for future use. This is true
1. The Homemade Hot-water Bath Outfit.末A serviceable Single Period
Cold-pack canning outfit may be made of equipment found in almost any
household. Any utensil large and deep enough to allow an inch of water above
jars, and a false bottom beneath them, and having a closely fitting cover,
may be used for sterilizing. A wash-boiler, large lard can or new garbage
pail serves the purpose when canning is to be done in large quantities. Into
this utensil should be placed a wire or wooden rack to hold the jars off the
bottom and so constructed as to permit circulation of water underneath the
For lifting glass-top jars use two buttonhooks or similar device.
For lifting screw-top jars, suitable lifters may be bought for a small sum.
A milk carrier makes a good false bottom, and if this is used the jars may
be easily lifted out at the end of the sterilization period.
2. Commercial Hot-water Bath Outfits.末There are upon
the market outfits on the order of the wash-boiler or pail type of homemade
canner. These are excellent and are especially desirable if one has
considerable quantities of vegetables or fruits to put up. There are also
commercial canners convenient for out-door work, having fire-box and
smoke-pipe all in one piece with the sterilizing vat. As with the homemade
outfit, containers are immersed in boiling water.
Fig. 5. Water-seal outfit. On the left is shown the cover,
with thermometer. In the center is the double walled vat or holder. On the
right is a crate for jars.
3. Water Seal Outfits.末These are desirable, as the
period of sterilization is shorter than in the homemade outfit and less fuel
is therefore required. The outfit consists of two containers, one fitting
within the other and a cover which extends into the space between the outer
and the inner container. The waterjacket makes it possible for the
temperature in the inner container to be raised several degrees above 212ｰ
Fig. 6 Aluminum pressure canner.
4. Steam Pressure Outfits.末Canning is very rapid
when sterilization is done in steam maintained at a pressure. There are
several canners of this type. Each is provided with pressure gauge and
safety valve and they carry from 5 to 30 pounds of steam pressure. This type
is suitable for home or community canning.
5. Aluminum Pressure outfits.末These cookers are
satisfactory for canning and for general cooking. They carry from 5 to 30
pounds of steam pressure. Each outfit is provided with a steam pressure
gauge and safety valve.