. Home canning & drying of vegetables & fruits . tand in the cold water. Always blanch and cold-dip only enoughproduct to fill one or two jars at a blanching and cold-dipping should followat once when the vegetable or fruit is pre-pared, and the packing into jars should im-mediately follow the blanching and cold-dip. PROCESSING Processing is the sterilization treatmentto which products are subjected after pack-ing them into jars. As soon as the jar isfilled, put the rubber and cap in place andpartially seal by adjusting top bail or screw-ing on top with thumb and little finger. IfEcon
. Home canning & drying of vegetables & fruits . tand in the cold water. Always blanch and cold-dip only enoughproduct to fill one or two jars at a blanching and cold-dipping should followat once when the vegetable or fruit is pre-pared, and the packing into jars should im-mediately follow the blanching and cold-dip. PROCESSING Processing is the sterilization treatmentto which products are subjected after pack-ing them into jars. As soon as the jar isfilled, put the rubber and cap in place andpartially seal by adjusting top bail or screw-ing on top with thumb and little finger. IfEconomy jars are used the top should be heldin place with clamp. The jar should then beput into sterilizer at once. In using the hot-water bath outfit, countthe time of sterilization from the time waterbegins to water in thesterilizer shouldbe at or just be-low the boilingpoint when jarsare put in. Withthe Water SealOutfit begincounting timewhen the ther-mometer reaches214° F. Withthe Steam Pres-sure Outfit begincounting timethe number of. Fig. 12. Use of a colander toblanch greens in steam. The col-ander is placed in a receptaclewith tightly fitting cover. Nowater should touch the greens. when the gauge reachespounds called for in directions. When the processing is finished, at onceremove and seal each jar. ARRANGING FOR CANNING It is important to plan your work so thatwhatever may be needed will be ready foruse. Arrange everything conveniently inadvance. Preliminary provisions include: 1. A reliable alarm clock in a convenientplace (set to ring when the sterilizing is done). 2. All the necessary equipment in placebefore 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 pouringinto packed jars. 6. Salt or syrup at hand. 7. Reliable instructions, carefully followed. 8. Absolute cleanliness.
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
