[Illustration: FIG. 17]
[Illustration: FIG. 18]
[Illustration: FIG. 19]
41. WRAPPING AND LABELING.--When the jars of food have stood long
enough to cool, usually overnight, they are ready for wrapping and
labeling. Wrapping is advisable for practically all foods that are
canned, so as to prevent bleaching, and, of course, labeling is
necessary when canned food is wrapped, so as to enable it to be
distinguished readily when it is in storage. To wrap canned foods,
proceed as in Fig. 19. Use ordinary wrapping paper cut to a size that
will be suitable for the jar, and secure it in place with a rubber band,
as shown, or by pasting the label over the free edge.
PROCEDURE IN THE FRACTIONAL-STERILIZATION METHOD
42. In canning food by the FRACTIONAL-STERILIZATION CANNING METHOD, the
procedure is much the same as in the one-period cold-pack method. In
fact, the only difference between the two is that blanching and
cold-dipping are omitted, and in their stead the food in the jars is
subjected to three periods of cooking. When the jars of food are made
ready for processing in the sterilizer, they are put in the water bath,
boiled for a short time, and then allowed to cool.
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