Methods of Canning ©

The two methods of canning fruit are
commonly described as the “hot pack’”’
and the “cold pack.” This merely refers
to the condition of the fruit when it is
placed in the container.

g The cold pack method refers to the

practice of placing the prepared pieces of |

fruit in the container and covering with
hot syrup.

The hot pack method refers to the
heating of the fruit to a boil with a little
added water and sugar before it is placed
in the container. This. method results

in broken pieces and a more or less stew-
ed product. The first method retains the
natural shape of the pieces and is the
method commonly used in commercial
canning. 3 }

As the hot pack method reduces the
number of containers required by 40 to
50 percent, many housewives will prefer
to use this method, especially in war time,

even though the appearance of the result-
ing product is not quite so attractive as
is obtained by the cold pack method.

DIRECTIONS FOR COLD PACK METHOD |

Use this method for canning Cher-
ries, Apricots, Peaches, Pears, Plums and
Prunes.

1. Test the jars to see that they make
an airtight seal. Wash in warm soapy
water, Put in a container of hot water
and bring to a boil.

2. Make a thin Syrup, using 2 cups of
water to 1 cup sugar. Boil 5 minutes. .

3. Select fruit that is fresh and at the |

proper stage of maturity. Wash and pre-
pare the fruit into pieces suitable for serv-
ing. Pack fruit into hot jars. Take care
to see that no bits of fruit interfere with
the seal.

4. Fill the glass-top jars full to over-
flowing with boiling hot syrup. Fill the
metal-top jars to within one inch of the
top. Partly seal the jars, using the special
technique required for each type of jar.

Screw-top jars—tighten and turn back
% turn.

Spring-top jars—adjust the rubber
and top and leave the lower spring
up.

Metal-top jars—adjust the top in
place with clamps or adjust with a
metal screw band until tight.

5. Process (i.e. cook) the jars by either
of these methods:

HOT WATER BATH—Put rack in the

bottom of the wash-boiler. Place the

jars in the boiler and see that they

are covered by one inch of water.

Start timing when the water begins |
to haa :

OVEN METHOD—This method is ad-
vised, only if the oven can be con-
trolled accurately with the thermostat.
It should not be attempted with a
coal or wood stove, where the oven

temperature may vary.

Put jars in a pan with % inch of
water in bottom. (The broiler pan is
excellent.) Process at a temperature
of 250° to 275° for time specified in
time-table on back cover.

6. When processing is completed, re-
move the jars and seal. Do not tighten,
tap or invert the metal-top jars.

7. Test the screw-top jar by inverting for
a few minutes and test the spring-top jar
by placing the jar on its side. If any
leaks are found, investigate the trouble.
These simple tips may help you to over-
come the difficulty.

1. Press the top edge of the metal band
of the screw-top jar down with a
knife-handle.

2. Open the spring-top jar and add a
second rubber. Re-process for five
minutes.

3. Turn the wire closure on the spring-
top jar, until it is in a tighter position.

8. Let all the jars stand until cool.
Test the metal-top jars when cool, as
directed on page 15. Store in a cool, dry
place.

Page Four

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