After preparing the food, it must be cooked. If fruit is being canned,
put it into the required sirup, the making of which is explained later,
and cook it until it is well softened, as if preparing it for immediate
table use. If vegetables are being canned, cook them in the same way,
but use salt and water instead of sirup. When the food is cooked,
transfer it to the sterile jars and seal at once with the sterile
rubbers and covers. Then invert each jar to permit the food to cool and
to test for leaks.
30. The danger of not securing good results with the open-kettle method
lies in the possibility of contaminating the contents before the jar is
closed and sealed. In addition to having the jars, rubbers, and covers
sterile, therefore, all spoons and other utensils used to handle the
cooked food must be sterile. Likewise, the jars must be filled to the
top and the covers put on and made as firm and tight as possible at
once, so that as few bacteria as possible will enter. If screw-top cans
are used, the tops should not be twisted or turned after cooling, as
this may affect the sealing. If jars leak upon being turned upside down,
the contents must be removed and reheated and the jar must be fitted
with another cover.
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