The other methods, which are newer, seem troublesome to
the housewife who is familiar with the open-kettle method, yet it will
only be fair to give the new methods a trial before deciding which to
use. The one-period cold-pack method has much to recommend it. Foods
canned in this way undergo less change in form and flavor than those
canned by the open-kettle method; besides, there is less danger of
spoiling. In fact, many foods, such as vegetables and meats, that cannot
be canned satisfactorily by the open-kettle method will keep perfectly
if they are carefully preserved by the one-period cold-pack method. The
steam-pressure method requires the use of special equipment, as is
explained later. While it is a very acceptable canning method, it is not
accessible in many homes. The oven method is liked by many housewives,
but it offers almost the same chance for contamination as does the
open-kettle method.
OPEN-KETTLE METHOD
27. The OPEN-KETTLE METHOD of canning is very simple and requires no
equipment other than that to be found in every kitchen. It consists in
thoroughly cooking the food that is to be canned, transferring it to
containers, and sealing them immediately.
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