Remove the jars from the hot water as they are needed and fill each with
the cold-dipped fruit or vegetable. Pack the jars in an orderly manner
and as solidly as possible with the aid of a spoon, as in Fig. 10. Just
this little attention to detail not only will help to improve the
appearance of the canned fruit, but will make it possible to put more
food in the jars.
[Illustration: FIG. 9]
When a jar is filled, pour into it whatever liquid is to be used, as in
Fig. 11. As has been stated, hot sirup is added for fruits and boiling
water and salt for vegetables. However, when fruit is to be canned
without sugar, only water is added. With tomatoes and some greens, no
liquid need be used, because they contain a sufficient amount in
themselves.
[Illustration: FIG. 10]
38. PREPARATION FOR THE WATER BATH.--As the jars are filled, they must
be prepared for the water bath. Therefore, proceed to place the rubber
and cover on the jar. Adjust the rubber, as shown in Fig. 12, so that it
will be flat in place. Then put the cover, or lid, on as in Fig. 13, but
do not tighten it. The cover must be loose enough to allow steam to
escape during the boiling in the water bath and thus prevent the jar
from bursting.
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