Even by
working as rapidly as possible and taking the greatest precaution, a
certain number of bacteria are bound to enter in this method of canning.
After the jars are filled and sealed, they should be placed upside down
or on the side to cool and test for leaks.
85. If the cold-pack method is employed in canning fruit, it is possible
to obtain a sterilized product that is dependent for preservation on
neither the sirup used nor the acid of the fruit. In this method, the
jars, jar tops, covers, and utensils for handling the fruit do not have
to be sterilized beforehand. They may simply be washed clean and kept
hot in clean water until they are needed. After the fruits are prepared,
some are blanched or scalded and cold-dipped, while others are not. They
are then packed into jars and boiling sirup is poured over them. Then
the rubbers are adjusted, the covers placed on, but not made tight, and
the jars are placed under water in the water bath or on the racks in the
pressure cooker, which should contain a small amount of water, as has
been explained. After cooking the required length of time, the jars of
fruit are removed from the cooking utensil, sealed, and allowed to cool.
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