Blue Ribbon and Pure Gold cook book

Glass Sealers—When packing, work as quickly as possible. Remove sealers one at a time from the sterilizer. Pack sealer full, then fill with boiling liquid. Corn, beans and spinach should be packed fairly loosely to allow for expansion and perfect penetration of heat to the centre of the sealer and thus ensure even sterilization. ‘To prevent sealer from cracking, place on cloth and pour liquid directly on the product. After filling, dip the blade of a knife in boiling water and run it down and around the inside of the sealer to remove air bubbles. Adjust sterilized rubber ring making sure that it is flat, then place sterilized top in position. 116 | Blue Ribbon Cook Book Then partially seal, this allows for expansion during sterilization. There is danger of breakage if sealers are completely sealed. With wire clamp sealers, adjust the top clamp but do not spring down the lower one. With screw top sealers screw tight—then unscrew half turn. On vacuum sealers adjust metal clamps. Cans should be filled to within { inch of the top of the can. Since cans are sealed before sterilizing sufficient head space must be allowed for expansion. PROCESSING OR STERILIZING Pressure Cooker—The pressure canner is a strongly built container fitted with a clamped-on cover. The small amount of water placed in the canner boils forming a pressure of steam the temperature of which varies with the pressure. At 5-lb. pressure the temperature is 228° F. At 10-lb. pressure the temperature is 240° F. At 15-lb. pressure the temperature is 250° F. For each 2,000 feet of altitude one pound of pressure must be added. If using a pressure cooker carefully follow directions in the book supplied by the manufacturer. Be sure that sufficient water is added to provide steam during time required for sterilization. Allow steam to escape from the open petcock at least 3 minutes. Then close, and allow pressure to rise until the gauge registers required pressure. Count time of sterilization from this time. When the product is sufficiently sterilized, cool until gauge registers zero. Leave for 2 minutes. ‘Then open petcock slowly. Remove sealers at once. Main points to watch: 1. Amount of water. 2. Keep pressure constant by regulating heat. Liquid will be drawn out of sealers if pressure fluctuates. 3. Let stand sufficient time before opening petcock. 4. Tilt cover away to avoid steam coming into face. Boiling Water Bath—A boiling water bath outfit may be any container of sufficient depth to allow the sealers to be covered with water while standing on a rack which allows circulation of water under the sealers. It must also have a tight fitting cover. Special kettles may be bought for the purpose having a wire rack with handles for lifting in and out of the boiling water, but the wash boiler or other deep pot may be fitted with a wooden rack and will answer the purpose nicely. Set filled sealers on rack. Do not allow them to touch each other. aa: Add water to cover sealers 2 inches over tops. This depth is necessary for pressure to keep seepage from the unsealed sealers. Have water near the temperature of the filled sealers. Put cover on kettle. Count time of sterilization from the time water boils. Keep water boiling. Add boiling water to keep sealers covered. Home Canning of Fruits and Vegetables 117 Oven—The oven is excellent for processing small fruits or tomatoes or for large fruits pre-cooked in the open kettle. Precook peaches, pears and cherries in syrup and pack hot. ‘This aids in preventing discoloration. An oven with thermostatic control is most satisfactory. Preheat the oven to required temperature. Oven temperatures are given in table for fruits. Tin cans cannot be sterilized in the oven as the seams may burst.