The 1918 Fanny Farmer Cookbook

to dissolve the sugar, if fruit needs very little sweetening; or to a very thick syrup for rich

preserves. For unsweetened fruits use only water or fruit juice and no sugar.

Cut spinach or other greens diagonally with a knife after they are in the jar, so that water

reach center of greens in jar.

can

Any air space remaining at top of jar will be sterilized and can make no trouble.

Adjusting Rubber and Cover. When jars are packed, put on the rubbers. These must be

new each year, and tested. If a rubber comes back to its original size after being stretched, it is

right for use; if it remains enlarged, discard it. It is imperative that rubbers be elastic and tight.

Covers and jar tops must be smooth and fit correctly.

Partially Tighten Covers. Put on the covers and partially tighten. Leave the lower lever of

jar

up and do not quite complete turning screws of screw−top jars. If the cover is put on perfectly

tight there will be no room for expansion and breakage is liable to occur.

Sterilizing or Processing. To sterilize, slowly lower the product in its can, top up, in a

kettle

or boiler of boiling water; then add water to cover the jars two inches over the top. Bring the

water to the boiling−point and keep boiling the length of time given on the time−table for

sterilizing

the product being canned. A rack in the bottom of the kettle is necessary to keep the cans

from

resting directly on the bottom, or individual wire holders can be used. Keep the water boiling

constantly during the sterilizing process.

Removing Jars. A wire holder with handle for each jar is convenient to use. If they are not

hand, lift jars from boiling water with a long−handled skimmer, or spring fork.

Tighten the Cover. Tighten the cover immediately.

Inverting Jars. Place jars upside down on a cloth, allowing space between jars. Keep

protected from drafts. A draft in the kitchen causes more breaks than anything else. If a can

shows signs of fermentation after two or three days, loosen the covers and sterilize again for a

short time.

TIME−TABLES

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES

681