. Home canning & drying of vegetables & fruits . er part of the capping the iron to melt the solder and sealthe can. Lift the capping iron with a suddentwist, holding the center rod in place. Whensolder has hardened remove center rod. To tip, dry top of can and apply flux tothe hole in the center of the cap. Hold thesolder in the left hand, brush it with the hottipping iron so only a bead will drop andclose hole. The steels must be kept clean and wellcoated with solder. To do this, if cappingsteel is rusty, clean with a file, brick or emerypaper. To tin the capping steel heat and
. Home canning & drying of vegetables & fruits . er part of the capping the iron to melt the solder and sealthe can. Lift the capping iron with a suddentwist, holding the center rod in place. Whensolder has hardened remove center rod. To tip, dry top of can and apply flux tothe hole in the center of the cap. Hold thesolder in the left hand, brush it with the hottipping iron so only a bead will drop andclose hole. The steels must be kept clean and wellcoated with solder. To do this, if cappingsteel is rusty, clean with a file, brick or emerypaper. To tin the capping steel heat anddip in flux, then heat again until red hot anddip in sal ammoniac and solder until wellcoated. Sal ammoniac is made by mixingequal parts of dry sal ammoniac with solderchips. Coat the tipping copper in same way. Flux is made as follows: To muriatic acidadd strips of zinc until no more will through a cloth and when ready to useadd an equal quantity of water. Flux whichis used for tinning the tools should not beused for % / u ^ Fig. 32 Fig. 33 Fig. 34 Canning in Tin, continued. Fig. 31. Turning steel to distribute solder. Fig. 33. Raising steel to allowsolder to harden after pressing down on center rod. Fig. 34. Sealing with drop of solder after exhausting canand wiping vent hole. 16 HOME CANNING MANUAL PRINCIPLES OF JELLY MAKING To be satisfactory, jelly must be made fromfruit juice containing pectin and acid. Pectinis a substance in the fruit which is solublein hot water and which, when cooked withsugar and acid, gives, after cooling, the rightconsistency to jelly. Fruits to be used should be sound, just ripeor slightly under-ripe, and gathered but ashort time. Wash them, remove stems andcut large fruits into juicy fruits add justenough water to preventburning while cooking. Inusing fruits which are notjuicy cover them with slowly until the fruitsare soft. Strain through abag made of flannel or twothicknesses of cheesecloth ors
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
