8 MANITOBA FARMERS’ LIBRARY

A wash boiler, lard can, large kettle or pail having a tight
cover may be used for the container. A false bottom may be made
of slats held together by cross pieces which raise it off the bottom.
A cake cooler, perforated pie tin, metal rings, etc., may be used.

A steam cooker may also be used. This is very satisfactory
and shortens the time somewhat, as it does not require such a large
quantity of boiling water. |

In factories the canning is done by the use of steam pressure.
Pressure cookers are made for home use, but they are so expensive
as to make them impractical for the average household. (If any-
one wishes information regarding canning by pressure, write direct-
ly to the College).

Any can, either glass or tin, which can be sealed perfectly air
tight may be used. For home use, glass is preferable. Jars having
glass tops are better than those with a metal top, as they are easier’
to clean and are less apt to corrode. A good clear quality of glass
should be chosen. At present tin cans are so very expensive and
difficult to obtain that it is not advisable to use them.

Steps in the Cold Pack Process.

1. Select jars and test them. 7. Add syrup or salt and water.

2. Select product. — 8. Place cover on loosely.

3. Grade, wash, trim, ete. 9. Sterilize according to time table.

4. Blanch according to time table. 10. Remove jars immediately, and

5. Cold dip. seal jars tightly.

6. Pack carefully in clean jars with 11. Invert to cool and test seal.
rubber rings adjusted. 12. Store away from light.

I. SELECTION OF JARS.—To test the jars, run the finger
around the top of jar and of cover where rubber rests. Remove
any sharp edges with a file. The most accurate test is to partly
fill the jar with water, adjust rubber, and seal tightly. Invert the
jar and allow it to stand this way for several minutes
so that all leaks will show.

Il. SELECTION OF PRODUCT. — Choose (Iii
freshly gathered vegetables or fruit, allowing the A a
shortest time possible between time of picking and =

time of canning. Choose firm products. It is better | l re |
to have fruit a bit under-ripe rather than over-ripe. | | beset

Ill. GRADING PRODUCT.—Grade material| i
as to size, shape, degree of ripeness and color. Put] be q

like products together. All fruits and vegetables |

should be thoroughly washed. Trim off any unde- Ul.]]| iB

sirable parts. Core or pit if necessary. If the pro- rid er oi.
duct is blanched, the coring and trimming is done spring clamp jar _

is

after the cold dipping. ating Pager seid