Boiling Water Bath Method
From Blue Ribbon and Pure Gold cook book, 1905
Keep water boiling and add boiling water to keep sealers covered.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 71. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.