To hold the food that is to be dipped, a sieve, a wire
basket, also shown in Fig. 6, or a large square of cheesecloth must also
be provided, and for placing jars in the water bath, a can lifter, a
type of which is shown on the table in Fig. 6, may be needed. The
remainder of the equipment is practically the same as that described
under the heading General Equipment for Canning.
PROCEDURE IN THE ONE-PERIOD COLD-PACK METHOD
33. PREPARING THE CONTAINERS.--The first step in the cold-pack method
consists in preparing the containers for the food. The jars, rubbers,
and covers, however, do not have to be sterilized as in the open-kettle
method. But it is necessary first to test and cleanse the jars and then
to keep them hot, so that later, when they are filled and ready to be
placed in the water bath, they will not crack by coming in contact with
boiling water. The best way in which to keep the jars hot is to let them
stand in hot water.
[Illustration: FIG. 7]
34. PREPARATION OF THE FOOD.--Attention should next be directed to the
preparation of the food to be canned; that is, clean it and have it
ready for the processes that follow.
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