28. UTENSILS REQUIRED.--Not many utensils are required for the
open-kettle canning method. For cooking the food, a large enamel or
metal vessel other than tin or iron should be provided. It should be
broad and shallow, rather than deep, especially for fruit, as this food
retains its shape better if it is cooked in a layer that is not deep.
The other utensils for canning fruits and vegetables by this method are
practically the same as those already discussed--measuring utensils, a
knife, large spoons, pans for sterilizing jars or cans, covers, rubbers,
and jars or cans into which to put the food.
29. PROCEDURE.--The first step in the open-kettle canning method
consists in sterilizing the containers. To do this, first clean the
jars, covers, and rubbers by washing them and then boiling them in clear
water for 15 to 20 minutes.
Next, attention should be given to the food that is to be canned. Look
it over carefully, cut out any decayed portions, and wash it thoroughly.
Sometimes roots, leaves, stems, or seeds are removed before washing, and
sometimes this is not done until after washing. At any rate, all dirt or
foreign material must be washed from foods before they are ready
for canning.
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