Home canning and drying of vegetables and fruits .. . Fig. 21 Fig. 22 Fig. 23 After removal from hot-water bath the jars are inverted to test for leakage (Fig. 21) and left inverted until theyare cooled. They should be cooled rapidly but protected from draft. Fig. 22 shows wrapping jar in brown paperto exclude light. Fig. 23 shows storage on shelves. If the shelves are exposed to light, dp not neglect wrapping. 10 iiOAii^ lANNiNi . I . \ L inch layer of berries on the bottom of thejar and pressj down gently with a woodenspoon. Continue in this inanner with otherlayers until jar is filled. Frui
Home canning and drying of vegetables and fruits .. . Fig. 21 Fig. 22 Fig. 23 After removal from hot-water bath the jars are inverted to test for leakage (Fig. 21) and left inverted until theyare cooled. They should be cooled rapidly but protected from draft. Fig. 22 shows wrapping jar in brown paperto exclude light. Fig. 23 shows storage on shelves. If the shelves are exposed to light, dp not neglect wrapping. 10 iiOAii^ lANNiNi . I . \ L inch layer of berries on the bottom of thejar and pressj down gently with a woodenspoon. Continue in this inanner with otherlayers until jar is filled. Fruits cut in halfshould be arranged with pit surface down). 9. Add salt and boiling water to vegetablesto cover them. To fruits add hot syru]) Fig. 24. To the left is a bail-top jar partially sealedand ready for sterilization. _ The top bail is snappedinto place and the lower bail ]f;ft free. To the_ rij^htisjshown the way to complete the seal. The jar is nowready for storing. 10, Place wet rubber and top on jar. 11,With bail-top jar adjust top bail only,leaving lower bail or snap free. With screwtop jar screw the top on lightly, using only thethumb and little finger. (This partial sealingmakes it possible for steam generated withinthe jar to escape, and prevents breakage.) 12. Place the jars on rack in boiler or othersterilizer. If the home-made or commercialhot-water bath outfit is used enough watershould be in the boiler to come at least one-inch above the tops of the jars, and the water,in boiling out, should never be allowed todrop to the level of these tops. In using thehot-water bath outfit, begin to count steri-lizing time when the water begins to is, at the boiling point when it isjumping or rolling all o
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectworldwar19141918
