CANNING BY THE COLD PACK METHOD q

The Cold Pack Process

It is quite generally conceded that the cold pack method of
canning is the most advantageous, because the food material is |
less liable to spoil; it has a better flavor and more pleasing appear-
ance; the method requires an expenditure of less time and labor
than is required by other methods.

It is not being advocated as a new method, because a great
many housewives have used a similar method for years. However,
this method has been improved by careful and studied experi-
ments, and is now considered the best, especially for vegetables.
Briefly, the procedure is to clean the material, pack it in clean cans,
cover with syrup or water, and sterilize the contents and can at
the same time.

Equipment Required.

Many housewives have hesitated to use this cold pack pro-
cess, thinking that it necessitated buying a great deal of new
equipment. It is true that there are on the market many commer-
cial canning outfits. A home-made
outfit will give equally as
satisfactory results as will be ob-
tained by using a commercial can-
ner. All that is necessary for a
canning outfit is a container with

Fig. 9.—The clothes boiler as a sterilizer, showing
false bottom as a rack.

ha , C 4a, The product is cooked by steam passing
to allow the cans to be completely around the jars. The steam cooker is
covered with water, and a false used successfully in many homes for the
bottom to keep the cans from rest- canning of vegetables, fruits and meat.
ing directly on the bottom, and to permit free circulation of water

about the cans.