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10.

CANNING
STEPS IN COLD PACK PROCESS

Select jars and test them. |

Select product and prepare it.

Scald vegetables.

Cold dip. (
Pack carefully.

Add syrup or water and salt.

Adjust rubber and cover.

Partially seal jars.

Sterilise according to time table.

Remove jars and seal at once.

Invert. Cool and store in cool, dark place.

Selection of jars—

Partly fill jar with water, adjust rubber, seal tightly and
invert jar to test for leakage.

Selection and preparation of product—

Choose firm, fresh products. Wash, peel, core and pit,
if necesary.

Sa he Se SEE

. Blanching—
Place product in a wire basket or piece of cheese cloth.

Submerge in boiling water for a definite period of time—
see chart.

Cold dip—

Plunge product at once into cold water.
Packing—

Pack products closely into clean, hot, tested jars.
Syrup or water—

Add boiling syrup or water. To vegetables add 1 tsp. salt

to each quart jar. Let out air bubbles with sterilised knit-
ting needle or knife.

~ Cover—

Adjust cover and partly seal.
Sterilising—
Place jars on a rack in boiler containing sufficient boiling

water to cover jars. Cook acording to chart, timing from
the moment the water begins to boil.

. Removal of jars—

Remove at once and seal tightly.
Storing—
Invert to test seal. Wash, dry, label and store.

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