(1) Open Kettle

The Open Kettle or Hot Pack method is one of the oldest methods known. This method is not so safe because often the jars and caps do not get thoroughly sterilized by the hot syrup or juice and spoilage results. However, if special care is taken as to cleanliness, it can be used for very acid products such as berries, soft fruits, rhubarb and tomatoes. In this method the product is cooked in an open kettle the required length of time and is then transmitted by means of spoon or ladle into clean hot container. The rubber and cap are properly adjusted; container is entirely sealed and product is set away to be cooled and stored.

(2) Cold Pack Or One-Period Process

This is sometimes called the Cold Fill or Continuation process. This method is almost universally accepted by scientists, Commercial and Home Canners, as being safe, sound and economical.

In this method the product is blanched in boiling water or live steam, then immediately plunged into cold water, skins removed and product arranged in proper size for container. The product is then packed without further preparation into glass jars or other containers. The rubber ring is adjusted, hot syrup is added to fruits; hot water and one tablespoon of salt per quart is added to vegetables and greens.

The glass containers are partially sealed; tin cans fully sealed, since they allow for proper expansion of heated air; these are then placed into the sterilizer to be processed for the required length of time. In the hot-water bath the required time for processing should be counted only from the time the water begins to boil vigorously. In steam pressure cookers, count time when the indicator registers the specified pounds of steam pressure desired.

When the processing period is completed remove the containers; completely seal, invert the jars for a minute or two to test for leaks; remove, test joints and store in a cool, dry place.

Preparations For Canning

(1) Sufficient jars are brought into the kitchen and carefully washed with soap and water.

(2) Each jar is tested carefully.

(3) Rubber Rings are placed ready for use.

(4) Four fires are used, as follows:

1, Blanching water; 2, Sterilizer; 3, Filling water or syrup; 4, Pan for heating jars and covers.

The product to be canned is washed, prepared, and graded according to instructions. The product is then placed in a square of cheese-cloth, or wire basket, and placed in the boiling, blanching water. At the close of the blanching period the product is removed from the blanching water and plunged into and out of cold water, it never being allowed to remain in the cold water. The product is finally prepared and packed closely in hot jars.

A Rubber Ring is placed on the jar, and boiling syrup, or boiling water, added to fill the jar to within a quarter of an inch of the top. The cap or lid is adjusted, not tight. The jar is placed in the sterilizer and cooked for the length of time given in the table. At the close of the sterilizing period the jar is removed and the cover tightened. The jar is inverted to cool. At the end of three or four hours observe the joint closely for leaks, which are usually indicated by air bubbles around the cover. Bubbles are not always a sign of leakage. This is especially true of fruit canned in syrup. If a rubber should become pushed out, or a leak occur, place a new rubber ring on the jar and return it to the sterilizer for five minutes. In no case should the cover be removed after the jar has been sterilized unless to place a new rubber, in which case it should be returned to the sterilizer as directed above. If the jar is not completely filled, or some of the liquid has boiled away, there is no occasion for uneasiness. The product will keep.