Processing is the sterilization treatment to which products
are subjected after packing them into jars. As soon as the jar is filled,
put the rubber and cap in place and partially seal by adjusting top bail or
screwing on top with thumb and little finger. If Economy jars are used the
top should be held in place with clamp. The jar should then be put into
sterilizer at once.
In using the hot-water bath outfit, count the time of sterilization
from the time water begins to boil. The water in the sterilizer should be at
or just below the boiling point when jars are put in. With the Water Seal
Outfit begin counting time when the thermometer reaches 214°
F. With the Steam Pressure Outfit begin counting time when the gauge reaches
the number of pounds called for in directions.
When the processing is finished, at once remove and seal each jar.
ARRANGING FOR CANNING
It is important to plan your
work so that whatever may be needed will be ready for use. Arrange
everything conveniently in advance. Preliminary provisions include:
1. A reliable alarm clock in a
convenient place (set to ring when the sterilizing is done).
2. All the necessary equipment in place before beginning work. See Fig. 14.
3. Jars, tops and rubbers carefully tested.
4. Fresh, sound fruits and vegetables.
5. Plenty of hot water for sterilizer, blanching, warming the jars and for
pouring into packed jars.
6. Salt or syrup at hand.
7. Reliable instructions, carefully followed.
8. Absolute cleanliness.
Fig. 13. A jar-lifter is useful.
STEPS IN THE SINGLE PERIOD COLD-PACK METHOD
In canning by the Single Period Cold-pack method it is
important that careful attention be given to each detail. Do not undertake
canning until you have familiarized yourself with the various steps, which
are as follows:
1. Vegetables should be canned as soon as possible after picking; the same
day is best. Early morning is the best time for gathering. Fruits should be
as fresh as possible.
2. Before starting work have on the stove the boiler or other holder in
which the sterilizing is to be done ,a pan of boiling water for use in
blanching, a vessel containing water to be used for warming several jars at
a time, and a kettle of boiling water for use in filling jars of vegetables;
or, if canning fruits, the syrup to be used in filling the jars. Arrange on
this working table all necessary equipment, including instructions. (Fig.
3. Test jars and tops, All jars, rubbers and tops should be clean and hot,
at the moment of using.
4. Wash and grade product according to size and ripeness. (Cauliflower
should be soaked 1 hours in salted water, to remove insects if any are
present. Put berries into a colander and wash, by allowing cold water to
flow over them, to prevent bruising.)
5. Prepare vegetable or fruit. Remove all but an inch of the tops from
beets, parsnips and carrots and the strings from green beans. Pare squash,
remove seeds and cut into small pieces. Large vegetables should be cut into
pieces to make close pack possible. Remove pits from cherries, peaches and
6. Blanch in boiling water or steam as directed. Begin to count time when
the product is immersed.
7. Cold-dip, but do not allow product to stand in cold water at this or any
8. Pack in hot jars which rest on cloths wrung out in hot water. Fill the
jars to within 1/4 to 1/2 inch of tops. (In canning lima beans, squash,
corn, peas, pumpkin and sweet potatoes fill the jars to within 1 inch of the
top, as these vegetables swell during sterilization. In canning berries, to
insure a close pack, put a 2 or 3 inch layer of berries on the bottom of the
jar and press down gently with a spoon. Continue in this manner with other
layers until jar is filled. Fruits cut in half should be arranged with pit
9. Add salt and then boiling water to vegetables to cover them. To fruits
add hot syrup or water.
10. Place a new wet rubber on jar and put top in place.