Every Step in Canning Part 22

2. Allowing the pressure to fluctuate during the time of sterilizing, such as running the pressure up to fifteen, back to seven or eight and then up again.

3. Wire bails can be and should be a little tighter when jars are put in a steam pressure canner. The clamp should be left up as stated.

4. There may be an escape of steam around the seal of the boiler and this would allow the pressure on the inside of the boiler to fluctuate.

Any one of those four things will always cause loss of juice.

OPERATION OF HOT-WATER-BATH OUTFIT

These four rules will help in the operation of the hot-water-bath canning outfit: Example, wash boiler.

1. Support the jars off the bottom sufficiently to permit the circulation of water under and around the jars.

2. Have the water cover the tops of the jars by at least one inch. The heat and pressure must be equal on all parts of the jars.

3. Count time as soon as the water begins to _jump_ over the entire surface. Keep it jumping.

4. Remove jars from the water and tighten the covers as soon as the time is up.

Rapid cooling of the products prevents overcooking, clarifies the liquid and preserves the shape and texture.

Operation of steamers or "double-deckers" as they are sometimes called. These have a small amount of water in a pan below two racks and the products cook in steam instead of boiling water.

1. Have water boiling in pan when products are put in.

2. Use same time-table as for hot-water bath or wash boiler.

3. Remove jars from steam at the end of the sterilizing period. Do not allow them to "cool off" in the steamer.

The operation of a water-seal canner is very simple.

1. Jars put on racks and lowered in water as in wash-boiler but due to an extra jacket the temperature is higher than boiling water.

2. Follow time-table under water-seal.

OPERATION OF STEAM PRESSURE AND PRESSURE COOKER CANNER

1. Place each jar in the canner as soon as it is packed.

2. Have water come up to but not above the platform.

3. Have canner absolutely steam tight.

4. When canner has been filled fasten opposite clamps moderately tight. When this has been done tighten each clamp fully.

5. Allow pet c.o.c.k to remain open until live steam blows from it.

6. Close pet c.o.c.k.

7. Force pressure to the required point before counting time.

8. Maintain a uniform pressure during the sterilizing period.

9. Allow canner to cool before opening pet c.o.c.k.

10. Have pet c.o.c.k completely closed during the cooling.

11. Open pet c.o.c.k before vacuum forms. This is evidenced by a rush of air into the canner when the pet c.o.c.k is open. You can test this by placing the finger over the end of the pet c.o.c.k. If a vacuum forms it will draw the flesh of the finger into the opening.

12. Remove jars from canner and tighten lids as soon as canner is opened.

BREAKAGE OF JARS

When breakage of jars occurs it is due to such causes as these:

1. Overpacking jars. Corn, pumpkin and sweet potatoes swell or expand in processing. Do not quite fill jars with these products.

2. Placing cold jars in hot water or vice versa. As soon as jars are filled with hot sirup or hot water, place immediately in the canner.

3. Having the wire bail of gla.s.s top jars too tight.

4. In steam canner, having too much water in the canner. The water should not come above the tray.

5. Cold draft striking the jars when they are removed from the canner.

6. Wire spring too tight, thus breaking jar when contents expand.

MOLD ON CANNED PRODUCTS

Mold may result from one or more of the following:

1. Leaky rubbers or defective joints.

2. Removing tops from the jars at the end of sterilizing period and subst.i.tuting new rubbers, without returning the jars to the canning outfit for at least a few minutes.

3. If the jars are kept in a damp cellar where the rubbers may decompose, mold may enter through these decomposed rubbers.

ACIDITY OF TOMATOES AFTER CANNING

Too great a degree of acidity in canned tomatoes may be due to climatic conditions or overripe or underripe product. Such acidity can be corrected by adding teaspoonful of baking soda to one quart of tomatoes.

WATER REQUIREMENTS FOR HOME CANNING