Usually, 30 to 45 minutes after
boiling has begun will be sufficient. During the cooking some of the
liquid in the jars evaporates. Therefore, when the jars of food are
ready to be removed from the oven, have boiling water or sirup ready,
remove the cover of each jar in turn, and fill the jar brimful with the
liquid. Then place a sterilized rubber in place and fasten the cover
down tight. The procedure from this point on is the same as in the other
canning methods.
[Illustration: FIG. 21]
* * * * *
CANNING VEGETABLES AND FRUITS
PREPARATION FOR CANNING
53. In canning, as in all other tasks related to cookery, the
housewife's aim should be to do the greatest amount of work, and do it
well, with the least effort on her part. The results she gets in
canning, then, will depend considerably on the orderly arrangement of
the utensils and materials with which she is to do the work. But of
greater importance is the preparation she makes to eliminate as much as
she can the possibilities of contamination, for, as has been repeatedly
pointed out, success in canning depends on the absence of
dangerous bacteria.
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