Every Step in Canning | Page 3

and spores entering the jar with the cooked food and the air.
Fruits can be handled successfully in this way, but this method cannot
be used for vegetables, greens and meats. It is a very laborious, hot and
hard way to can. Modern housewives are discarding it more and more
every year and are beginning to place their trust in the newer and far
more scientific methods of canning.

The "intermittent," or fractional sterilization, method is still beloved by
some people who cling to the sure and hate to venture into the new.
Vegetables can be handled by this method as can all fruits and meats. It
is used rather extensively in the South, where they say the conditions
do not favor "cold-pack." The great objection to this method of canning
is that it requires three periods of sterilization on three different days
and three liftings of jars in and out of the sterilizer.
What is sometimes called the "cold-water" method of canning should
not be confused with the "cold-pack" method. The "cold-water" is often
used in connection with the canning of rhubarb, green gooseberries and
a comparatively few other sour berry fruits. If the "cold-water" method
is used we would suggest that the product be thoroughly washed,
placed in a strainer, scalding water poured over it, and the product then
packed at once, in practically a fresh state, in the jars, and clean, cold
water applied until the jars are filled. If these steps are taken carefully
and quickly the method in most cases will be successful with such acid
products as I mentioned. As the products will have to be cooked before
they can be used many housewives do not consider it any saving of
time or labor to follow this method.
THE COLD-PACK METHOD
The method of to-day that came into its own during the war is known
as the "cold-pack" method of canning. It fought a long fight to prove
that it was a very efficient, economical and satisfactory process for
busy housewives to can everything that grows.
This is the method that I shall mostly refer to in this book, and if I
should omit the phrase "cold-pack" you will know that I am referring to
it. "Cold-pack" simply means that the products are packed cold in their
fresh and natural state in the glass jars or containers. To the fruits hot
sirup is applied; to the vegetables hot water and a little salt are added.
The sterilization is done in the glass jars or tin containers after they are
partly or entirely sealed, making it practically impossible for bacteria or
spores to enter after the product has once been carefully sterilized or
cooked. In following this method vegetables should first be blanched in
boiling water or live steam, then quickly plunged into cold water and

the skins removed. The products are then packed in containers and
sterilized according to the instructions and recipes given later.
When we use the term sterilizing we simply mean cooking the product
for a certain period of time after the jar has been filled with food. It is
sometimes called processing. Sterilizing, processing, boiling and
cooking are all interchangeable terms and mean one and the same
thing.
By this "cold-pack," or cold-fill, method of canning, all food products,
including fruits, vegetables and meats, can be successfully sterilized in
a single period with but one handling of the product in and out of the
canner.
All the flavor is retained, the product is not cooked to a mushy pulp,
and the labor and time needed for the canning are less than in any other
method. The housewife's canning enemy, mold, is eliminated and all
bacteria and bacterial spores which cause vegetables and meat to spoil
are destroyed.
EXPENSIVE OUTFITS NOT ESSENTIAL
For this "cold-pack" method you can use whatever equipment you have
in the kitchen. Complicated equipment is not essential. Many of us
have purchased commercial outfits, for we know we can turn out more
at the end of a day and have found it well worth while to invest a few
dollars in equipment that enabled us to be more efficient. But if you are
a beginner and do not care to put any money in an unknown venture
use the available things at hand, just to prove to yourself and others that
it can be done.
Every type of glass jar manufactured can be used except those which
are sealed with wax. So dig into your storerooms, attics and basements
and bring forth all your old jars. If a top is in good condition and will
make a perfect seal when adjusted with a good rubber you can use that
jar.
If the tops cannot be restored to good condition it is poor economy to

use them. Imperfectly sealed jars are