The equipment required for
the cold-pack canning method and the procedure in performing the work
are taken up in detail, so that every point concerning the work may be
thoroughly understood.
[Illustration: FIG. 6]
32. UTENSILS REQUIRED.--The utensils required for canning by the
cold-pack method are shown assembled in Fig. 6. Chief among them is a
_sterilizer_, or boiler, which consists of a large fiat-bottomed vessel
fitted with a rack and a tight-fitting cover. A number of such devices
are manufactured for canning by the cold-pack method, but it is possible
to improvise one in the home. A wash boiler, a large pail, a large lard
can, or, in fact, any large vessel with a flat bottom into which is
fitted a rack of some kind to keep the jars 3/4 inch above the bottom
can be used. Several layers of wire netting cut to correct size and
fastened at each end to a 3/4-inch strip of wood will do very well for a
rack. In any event, the vessel must be deep enough to allow the water to
cover the jars completely and must have a tight-fitting cover. Besides a
sterilizer, there are needed three large vessels, one for scalding the
food that is to be canned, one for cold-dipping, and one for keeping the
jars hot.
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