The heavier the material used for a cooker and the more
solid the construction, the higher may go the steam pressure, and, of
course, the temperature. Some cookers of light construction will not
permit of a pressure greater than 5 pounds, but even such cookers are
very satisfactory. It is the high temperature that may be developed in a
pressure cooker that greatly shortens the time required for cooking jars
of food and making them sterile.
CANNING WITH TIN CANS
46. For canning food in some tin cans, it is necessary to have a
soldering outfit for properly closing them. This consists of a capping
steel, a tipping iron, solder in small strips and in powder form, a
small can of sal ammoniac, and a bottle of flux, which is a fluid that
makes solder stick to tin.
47. Prepare the food that is to be canned in tin cans in the same way as
for canning in jars by the cold-pack method; likewise, pack the cans in
the same way, but allow the liquid and fruit or vegetables to come to
within only 1/4 inch of the top. Then proceed to close the cans. Apply
the flux to the groove in the top of each can where the solder is to be
melted, using for this purpose a small brush or a small stick having a
piece of cloth wrapped around one end.
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