14. However, if the sterilizer is
provided with a perforated part like that in Fig. 15, all the jars may
be placed in it and then lowered in place.
[Illustration: FIG. 13]
When the jars are in place, put the tight-fitting cover on the
sterilizer and allow the water to boil and thus cook and sterilize the
food in the jars. The length of time for boiling varies with the kind of
food and is given later with the directions for canning different foods.
The boiling time should be counted from the instant the water in the
sterilizer begins to bubble violently. A good plan to follow, provided
an alarm clock is at hand, it to set it at this time, so that it will go
off when the jars are to be removed from the sterilizer.
[Illustration: FIG. 14]
[Illustration: FIG. 15]
40. SEALING THE JARS.--After processing the food in this manner, the
jars must be completely sealed. Therefore, after the boiling has
continued for the required length of time, remove the jars from the
water with the aid of the jar lifter or the tray and seal them at once
by clamping or screwing the covers, or lids, in place, as in Fig.
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