10 MANITOBA FARMERS’ LIBRARY

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In using Economy or Vacuum Seal jars, put the cover on and
the spring in place. The spring will give enough to allow the
steam to escape.

The cover on a glass jar must not be tight during processing
because the enclosed air will expand when heated, and, if the cover
is not loose enough to allow the steam to escape, the pressure may
blow the rubber out or break the jar.

IX. STERILIZING.—To kill the bacteria, we must sterilize
completely. In order to do this, the jars are ‘placed in a cooker
or receptacle, on a rack three-fourths of an inch to one inch above
the bottom of the cooker to permit the water to circulate freely.

Sterilize the products as quickly as possible after packing.
Time lost in bringing the contents to the point of sterilization
softens the product and results in inferior goods. ‘Therefore the
product should be packed in hot jars, filled with hot water or syrup.
Have the water boiling when the tray is set in. Keep boiling all
of the period.

It is necessary, then, in canning, to have a hot, quick fire,
which will keep a fairly even heat.

There are two very important things necessary in successful
canning :—

1. To kill all bacteria by complete sterilization.

2. To prevent other bacteria from getting in; this is done by

sealing perfectly.

X. REMOVE AND TIGHTEN COVERS.—Do not allow jars
to remain in the water to cool. Remove immediately and seal
tightly. On no account open jar to add more liquid after sterilizing.
The product will keep even though it shrinks and leaves a space at
the top of the jar—if jar is air-tight.

XI. INVERT.—The jar should be inverted to cool. If the
seal is not perfect, the juice will ooze out. This gives an oppor-
tunity to find defects in the sealing before the product is packed
away. Economy or vacuum seal j ars should not be inverted to cool,
but can be tested by lifting the jars by the cover only. If sealed
perfectly, the cover will remain on.

Sometimes if the cover has been screwed down too tightly,
the pressure of the steam from the inside causes the rubber to
bulge out. If the rubber does not fit well, or seems to be poor, it
should be replaced by a new one and the jar re-processed for five
minutes.

XII. STORE.—Wrap in paper or store in a cool, dark place.
The light will cause the fruit and vegetables to fade.

Intermittent Process.

For the intermittent process the material is prepared and
packed in the cans in the same manner as described for the Cold
Pack Method. The cans and material are then sterilized for three
successive days, one hour each day. Seal the cans tightly after
each sterilization period. |