water before placing on sealers.

Note: If food is to be cooked first, then packed and there is no
further processing (e.g. open kettle canning, jams, jellies,
marmalades, pickles, etc.) then jars and glass tops must
be sterilized first.

If food is to be processed in a boiling water bath or pres-
sure cooker after it is packed, it is not necessary to ster-
ilize the jars separately.

Methods of Packing

1. Cold Pack Method — The food is packed raw in the jars

and hot liquid, syrup, water or fruit juice is added. The jars are
then processed. This is the method commonly used for fruit, tom-
atoes, fish and sometimes meat.

2. Hot Pack Method — The prepared fruit or vegetable is pre-
cooked for a short time. The hot product is packed in the jars
and processed immediately. This method is the one recommended
for vegetables. It may be used for fruit, tomato juice, meat and
fish.

3. Open Kettle Method — Fruit is cooked with sugar or in a
Sugar and water syrup until tender, then packed in sterilized jars
and sealed at once. Each jar is filled and sealed separately. The
fruit is brought up to boiling temperature before filling the next
jar. Open Kettle method is never used for meat, fish or vegetables.

Methods of Processing

The application of heat to product in the jar is called pro-
cessing.

1. Pressure Cooker — Follow manufacturer’s directions. Add
hot water as directed to pressure cooker. Place sealers on rack
in cooker at least one inch apart. Adjust lid of canner and fasten
securely. Keep petcock open until steam escapes with a hissing

sound — approx. 5 to 10 mins. Close petcock and allow pressure
to rise gradually.

Start tocount processing time when gauge indicates desired
pressure has been reached. Keep pressure steady — a fluctuating
pressure will cause loss of liquid from the jars. At end of pro-
cessing period remove cooker from heat. Allow pressure to drop