BEGINNER'S GUIDE TO HOME CANNING

Canning  is  probably  the  most  economical  and  practical method of
preserving food at home. Among other things it is a way to  save  food
that otherwise might be wasted.

Cost  of  home canning depends on the kinds and sources of food canned
as well as the processing methods,  containers,  and  equipment  used.
Other cost factors - labor, energy, water and added ingredients - make
exact  cost  figures  impossible  to  apply generally, but studies are
reporting averages that show canning to be economical.

The wise homemaker will can only the amount to be used within a  year.
Food  held  longer  will  be  safe to eat if it has a good seal and no
signs of  spoilage,  but  there  may  be  nutrient  or  quality  loss,
especially if stored at temperatures above 70 degrees F.

As   a   beginning   canner   you   need   to   know  something  about
micro-organisms, including yeasts, molds and bacteria, on the food, in
water, air and soil, as causes of spoilage  in  foods.  Knowing  about
these  minute  forms  of  life, which are so abundant everywhere, will
help make the work safer as well as more interesting.

In addition to the action of these minute organisms, the  spoiling  of
fruits  and vegetables is hastened by natural changes in color, flavor
and texture of the food. These  changes  result  from  the  action  of
enzymes  or  micro-organisms  found  in  nature  which  break down and
decompose foodstuffs.

Bacteria are the most serious foes to combat in canning  because  they
are  more  difficult to kill by heat than either molds or yeasts. Acid
in canned food is expressed as pH value. Foods having a pH of  4.5  or
lower  are  called  high-acid  foods, and those with a value of 4.6 or
higher are termed low-acid foods.

The following are some common low-acid  vegetables:  asparagus,  beans
(snap  or  shelled),  beets, carrots, corn, potatoes, pumpkin, squash,
and sweet potatoes.

Apples, apricots, berries, cherries, grapefruit,  peaches,  pineapple,
rhubarb, and tomatoes are examples of high-acid fruits and vegetables.

Since  few  bacteria  thrive  in  acids,  their  destruction  is  less
difficult  in  fruits  than  in  vegetables  (with  the  exception  of
tomatoes).

Botulism  is  a  deadly  poison  caused  by a toxin from the growth of
spores (seeds) of the bacteria, Clostridium  botulinum.  These  spores
will  produce  a  deadly toxin in low-acid foods in the absence of air
(oxygen) inside a sealed jar. Therefore, the spores must be  destroyed
by  processing under pressure at 240 degrees F. The length of time has
been determined by scientists for each individual food.

Clostridium botulinum will not grow in foods  with  a  pH  of  4.5  or
lower,  so high-acid foods may be processed safely in boiling water at
212 degrees F.

Yeasts, mold and non-spore forming bacteria are readily controlled  by
processing at 212 degrees F.

Most  canning  equipment  and  supplies  may  be purchased at hardware
stores, housewares departments, and from mail  order  companies.  Jars
and lids are available in many retail stores.

Canning Jars

Select standard canning jars made of tempered glass that can withstand
high  temperatures.  The  manufacturer's  name or symbol in glass will
identify the product. With careful handling, jars last an  average  of
about  10  years.  Avoid  using  antique  jars  because  there  can be
hair-line cracks not visible to the eye, causing jars to break.

Use canning jars in sizes suitable for the  product  canned  and  your
family's needs. Canning jars generally are sold in half-pint, pint and
quart  sizes  with  wide  and  narrow  mouths.  Large-mouth  jars  are
convenient for packing such foods as whole tomatoes and peach  halves.
Quart  jars are convenient for vegetables and fruits where your family
has four or more members.

Examine the sealing edge of jars for nicks,  cracks,  or  sharp  edges
that would prevent a seal. Discard any with these imperfections.

One-trip  jars  from purchased canned foods should not be used because
they generally are not tempered to withstand the  high  heat  required
for  home  canning,  and may break when subjected to the heat. Tops of
these jars may not fit standard canning lids, thus preventing  a  good
seal.

Closures  - jar lids and rings come with new canning jars. The sealing
compound of lids recommended for one use only will  not  hold  a  seal
effectively after the first use.

Select  lids  appropriate  for  the  jars being used. You may find the
two-piece  units  (flat  lid  with  sealing  composition  and   ring),
one-piece  lids,  or  flats  with  separate  gaskets  made  of metal or
plastic. Always follow the instructions for pretreatment as  indicated
on  the  box or container by the manufacturer. If no name is indicated
on the lid, use a black wax marking pencil  or  crayon  and  mark  the
identity  on each lid. If there are problems, contact the manufacturer
whose name and address is on the box or container.

Screw ring bands may be reused if kept clean and dry in  a  protective
container  with  a  tight-fitting  lid.  Never use bands with rust, or
pried up or bent edges. If you have extra lids, store  them  protected
in a dry, cool place.

One-piece zinc caps lined with white porcelain, with rubber rings, may
be  used.  The  caps may be reused if they have not cracked, spread or
bent at the edges and are  clean,  like  new.  The  rubber  rings  are
effective only once because they tend to dry and deteriorate with age,
often become porous, and sometimes crack.

If  you have jars with bail wire clamps, sometimes called "lightening"
type jars, be sure they are not in the "antique" class. Lids for these
jars are all glass, and rubber rings are used between the jar and  lid
for  sealing.  A  wire clamp holds the lid in place during processing;
after processing, the short spring wire of the clamp is  snapped  down
to complete the seal.

A  boiling  water bath canner is needed for processing high-acid foods
such as fruits, tomatoes, tomato and fruit juice, and pickles.

Water bath canners in several styles are available on the market.  The
container  must  be  deep  enough  for a rack to hold the jars off the
bottom of the canner. The depth allows water to be over  the  jars  of
food  by at least 1 to 2 inches. Keep 1 to 2 inches of space above the
water to allow for boiling; this prevents water from boiling over.

The canner must have a tight-fitting lid.  Or  you  can  use  a  large
kettle  with  a  tight-fitting  lid, and a wooden or wire rack to hold
jars off the bottom. There should be  free  circulation  of  water  to
every part of the surface of the jar and lid.

If you are going to buy a water bath canner, check the height, and the
lid  to  be  sure it is tight-fitting. The rack preferably should have
dividers so jars will not touch each other or fall against  the  sides
of the canner or each other during processing.

A  steam  pressure  canner is absolutely essential in canning low-acid
foods, such as vegetables, and insures  the  destruction  of  spoilage
micro-organisms.

Ten  pounds  pressure  is used for processing food in standard canning
jars at sea level. This pressure corresponds to 240 degrees F.

The steam pressure canner is made of heavy metal that withstands  high
pressure   developed  by  steam.  It  consists  of  a  kettle  with  a
tight-fitting lid equipped with an accurate weight  or  dial  gage  to
register  the  pounds  of pressure in the canner. The lid must lock or
seal to prevent escape of steam.

The canner must have a safety valve petcock or steam vent that can  be
opened  or closed to permit exhausting (venting), and a pressure gage.
It must have a rack to hold jars  at  least  one-half  inch  from  the
bottom  of  the  canner.  A dial gage indicates pressure on a numbered
instrument.

A weighted gage has no dial, but automatically  limits  pressure  with
weights preset for 5, 10, and 15 pounds pressure.

This  pressure  is adjusted for high altitude. For information on high
altitude canning, check with your county extension office.

To insure the canner's proper working condition, check the  dial  gage
for  accuracy  each  year  -  or  if  a canner or lid has been roughly
handled or dropped, the dial gage  glass  broken,  or  any  parts  are
rusty.  The  manufacturer  or  your  county  Extension office can give
information  on   testing   availability.   Study   and   follow   the
manufacturer's directions for using your pressure canner.

Run through the process of operating the pressure canner on your range
in  a  trial  run  before  you get into the canning season, to be sure
everything is working properly. Make a note of the dial setting of the
range if you use an electric range for holding pressure steady.

Trying to use a pressure canner  obtained  from  garage,  rummage,  or
auction  sales  or  handed  down to you from someone's attic may prove
dangerous. You may not have any idea as  to  the  care,  handling,  or
storage  of  the  canner.  A  manufacturer  manual  on  care,  use and
replaceable parts usually is not available. Old-old  canners  did  not
have  complete  information  -  manufacturer's  name, address or model
number - on the appliance.

General kitchen equipment is helpful in any needed  washing,  peeling,
coring  and  slicing  in  the  preparation  of  fruits and vegetables.
Examples are, a vegetable brush for cleaning vegetables, a blancher or
wire basket for scalding fruits and vegetables such  as  tomatoes  and
peaches  to  loosen  skins  for  peeling,  and  a colander for washing
delicate fruits such as berries.

A food mill is handy for making purees and straining fruits for making
juices, and a strainer for straining juice. A  long  handled  fork  or
plastic  spatula  aids  in  fitting  and packing food and removing air
bubbles. A wide-mouth funnel is very convenient for filling jars,  and
a  jar  lifter  helps  you  avoid  burns  in handling hot jars. Use an
automatic timer to time processing accurately.

The number of pints of preserved  food  you  will  get  from  a  given
quantity  of  fresh food depends on the quality, variety, and maturity
of the fruit or vegetable; on the size  of  the  pieces,  and  on  the
packing method used.

Selection  of  good  sound  fruits  and  vegetables  is  of  paramount
importance. The quality of canned fruits and  vegetables  will  be  no
better  than  the  quality  of  the  raw  food  used.  For best flavor
retention, preserve only those vegetables that are young, tender,  and
freshly gathered.

Work Fast

All  steps,  from  beginning  to  end, of any lot of canning should be
carried through as rapidly as possible. A good slogan  is  "two  hours
from harvest to container".

Work  fast with small amounts of food at a time, especially vegetables
with high starch content such as corn  and  peas  which  lose  quality
rapidly. Any delay will result in loss of flavor and nutritive value.

Sorting  and  grading should be done very carefully, according to size
and degree of maturity and ripeness.

Use  only  uniformly  well-ripened  products.  Discard  all  defective
products and use together those of the same size.

Dirt  in  seeds,  bits  of  food,  or  syrup contains bacteria that is
hardest to kill, and encourages yeasts and molds to grow on the  outer
surfaces. Wash fruits and vegetables thoroughly before canning.

Scalding,  peeling  and  coring  -  some  fruits,  such as peaches and
tomatoes, are scalded in order to peel them smoothly.

Follow up-to-date recommendations, available  in  U.S.  Department  of
Agriculture  or  Extension  publications,  for  detailed procedures in
preparing fruits and vegetables for canning.

Packing Methods

You can pack food hot or  raw  in  jars.  Hot-packed  food  is  heated
thoroughly  before  it  is packed into jars. Raw-packed food is placed
raw in jars. Watery and soft foods such as tomatoes are pressed gently
to make their own juice.

Air, a poor conductor of heat, should be removed from the jar.  Remove
air bubbles by gently moving the blade of a plastic spatula or plastic
knife  around the jar - being careful that the food is not broken. Add
more boiling liquid if necessary to get a proper fill.

When filling jars, you  will  find  the  jar-filling  funnel  easy  to
manage. This makes it possible to avoid spills of seeds, bits of food,
or  syrup that could prevent sealing. But even when using a funnel you
still need to wipe the jar rim.

Prepare the lids and sealing of jar according  to  the  manufacturer's
directions. When using a flat metal lid, place the composition side on
the  rim  of  the jar. Add the ring band and screw it down until firm,
but not hard enough to cut through the sealing compound. The lid  will
have enough "give" to let air escape during processing. This is called
venting and means heating to remove air from jars.

When  using  porcelain-lined zinc caps, fit the wet rubber ring on the
jar shoulder, but do not stretch it more than necessary. Screw the cap
firmly and turn it back one quarter inch.

Use a jar lifter or tongs and place the filled jars on the rack in the
canner. Fill and place jars in the canner one at a time.

WET BATH

Before  you  begin preparing the food, fill the water bath canner half
full of hot water. This permits water to heat while  you  prepare  the
food. Put a large kettle or teakettle of water on to boil.

The water should be boiling when hot-pack food is put in the canner.

Place  raw-pack jars in water that is hot (180 to 190 degrees F), just
below boiling. Then bring it to a boil after adding jars.

As the rack of jars is lowered into the water, the  water  level  will
rise. If more water is needed to have the jars completely covered by 2
inches of water, add boiling water.

Prepare  only enough jars of food at one time to fill the canner. Work
rapidly, allowing as little  time  as  possible  between  filling  and
closing the jars and getting them into the canner.

Start  counting  processing  time  as  soon as the water in the canner
reaches a gently rolling boil. Put the lid on  the  canner.  Set  your
timer  or  clock  and  make  a written note of starting time and final
time. Keep the water boiling all  during  the  processing  period.  If
water  boils  down,  add  boiling  water  sufficient to keep it at the
required height. When pouring water, avoid letting it hit tops of  the
jars.

Process  for  the  recommended  length  of time. Do not cut processing
time.

Pressure Canner

Follow the manufacturer's directions for operation  of  your  pressure
canner  before,  during  and  following  processing.  Supplement these
directions with information  in  U.S.  Department  of  Agriculture  or
Extension publications.

Count processing time as soon as the pressure reaches 10 pounds or the
proper  pressure  adjusted  for  altitude.  Be  sure  to hold pressure
steady.

At end of the processing time, remove the canner from the heat.  Allow
the  canner to cool until the gage registers zero to avoid breakage of
jars and loss of liquid from jars. After a minute  or  two,  open  the
petcock  gradually  and  remove the cover. If a weighted gage is used,
nudge the weight slightly. If no steam escapes, pressure is down. Tilt
the far side of the lid upward so steam escapes away from  your  hands
and  face.  Because  food in the jars may be boiling vigorously, leave
jars in the canner about five minutes and then remove them.

After Processing

When you remove hot jars from the canner, use a jar lifter, or protect
your hands with cooking mitts, pot holders or canvas gloves.  Set  the
jars  upright  to  cool  on a rack, such as a cake rack, or a bread or
cutting board, with double layers of dry cloth or  newspapers  beneath
the  jars.  If  jars  are  placed  on a cold surface or wet cloth, the
difference in temperatures may cause the glass to crack.

Avoid placing jars in a draft, but leave two or three  inches  between
them  so  air  can  circulate freely. Avoid further tightening of lids
that have sealing compound, since  this  usually  breaks  the  seal  -
unless the lid manufacturer states it is safe to tighten.

If  your  processing temperature was not held steady and liquid boiled
out in processing, do not open the jar to add more. Leave  the  sealed
jar just as it is.

Do  not  cover jars because this slows down cooling and food continues
to cook.

If you have an air conditioning vent that  will  direct  cold  air  on
jars, cover the vent during this canning session.

After  12  hours, check the seals. The vacuum may cause a loud snap of
the two-piece vacuum seal while it cools, which is an indicator of  an
airtight  seal.  If  the center of the lid holds down when pressed and
the lid does not move, it is sealed. Tap the center of the lid with  a
spoon - a clear, ringing sound indicates a good seal; a thudding sound
indicates the possibility of an imperfect seal.

If  there  is  a sealing failure, you will need to reprocess the jars.
Remove the lid, heat the food and liquid, fill a clean jar and  use  a
new  lid.  Process the full length of time. If only a few jars did not
seal, you may elect to refrigerate and use the food within  a  day  or
two or freeze it.

Once  the  jar  is sealed, allow it to set until cold. Then remove the
screw ring band, wash and store in a dry place for reuse.  For  safety
make a routine check of canned foods each month.

Label and Inventory

Write  name of product and date canned on a gummed label or the lid of
each jar with a felt tip pen. Keep a  record  of  food  canned,  date,
number  of  quarts  or pints, and a place for you to check them off as
you use them. This can be your  guide  for  next  year's  preservation
plan.

Use  food preserved for the current year, readying a storage place for
next season's garden produce.

Canned foods stored in a dry, dark, cool temperature (70 degrees F  or
below)  will  retain good eating quality for a year. Home canned foods
stored in a warm place near direct sunlight, hot pipes, above a  range
or  refrigerator,  or in kitchen cabinets may lose some eating quality
within a few weeks. Dampness may corrode lids  and  cause  leakage  so
that the food spoils.

The  main  cause  of  spoilage in canned foods is improper processing.
Bulging jar lids, or a leak, may mean gas  is  present  and  the  food
spoiled.

Before  opening  home  canned  foods  wash jars and lids and carefully
inspect  the  jars.  Bacteria,  yeasts  and  molds  should  have  been
destroyed if the food was properly processed.

When  you  open  the container, look for such danger signs as spurting
cloudy or frothy liquid,  an  "off"  color,  deterioration,  or  slimy
texture.  A  foamy or murky appearance and patches of mold are visible
signs of spoilage. That ordinary looking mold on home- canned food may
indicate the presence of a much more deadly problem: botulism.

The odor in good jars of food should be pleasant and characteristic of
the product. Do not use food which looks or smells bad, or if there is
any doubt as to its safety.

Destroy food if any of these signs are obvious; discard out  of  reach
of humans and animals.

All  low-acid,  home-canned  food should be boiled 10 to 20 minutes to
ensure destruction of botulism-causing toxin for added safety. Heating
denatures the toxin so that it does not react  with  the  body.  Never
taste home canned food before cooking it.

Successful  results  largely  depend  upon  the  accuracy  with  which
up-to-date directions are followed.

Safety is best assured when you exercise special care as  you  prepare
and pack food into canning jars, fitting jars with properly pretreated
lids,  and  heating  jars  of  food to a high enough temperature for a
sufficient length of time to kill micro-organisms that cause spoilage.

HOME CANNING OF FRUITS AND VEGETABLES

Canning in the home is increasing in popularity as a  method  of  food
preservation.  Economic  considerations  are causing consumers to look
for ways to stretch their food dollars. By having  their  own  gardens
and  canning  the harvested produce, they often can save money. Eating
quality of home-canned products encourages some  individuals  to  can.
The  activity of growing or obtaining produce and preserving it in the
home sometimes  gives  people  a  sense  of  personal  achievement  and
satisfaction.

In  canning,  food  is  preserved by applying heat to prepared food in
containers  so  that  micro-organisms  that  cause  spoilage  or  food
poisoning  are  destroyed  and  enzymes that cause undesirable quality
changes in the flavor, color, and texture  of  food  are  inactivated.
Preservation  of  food  by canning also depends on sealing the food in
sterile, airtight containers to prevent it from coming in contact with
micro-organisms in the environment.

Canning is not a difficult technique, but it must be done properly  to
avoid  spoilage  and food poisoning, such as the often fatal botulism.
It is extremely important that only tested reliable  instructions  are
used,   such   as  those  found  in  U.S.  Department  of  Agriculture
publications. Based on scientific research, specific instructions have
been developed for  preparing,  packing,  and  processing  each  food.
Instructions  should  be  followed  exactly  from  beginning  to end--
without taking any shortcuts or altering any recipes.

Acidity of the food is the chief factor in influencing  the  time  and
temperatures necessary for processing. The more acid the products, the
easier  spoilage organisms are destroyed by heat. Acid foods-- such as
tomatoes, fruits, and pickled vegetables--can be safely  processed  at
the  temperature  of boiling water in a boiling-water- bath canner. If
spoilage organisms are not killed by adequate  processing,  they  will
continue to grow and could reduce the acid in the canned product, thus
encouraging   the   growth   of  more  dangerous  organisms,  such  as
CLOSTRIDIUM BOTULINUM.

Low-acid foods--all vegetables, except for  tomatoes--require  a  more
severe  heat treatment than acid foods to kill the organisms. The only
safe way to can these foods is with a steam-pressure canner, one  with
a  weighted  or  dial  gage,  to  obtain  temperatures  above boiling.
Clostridium botulinum is extremely dangerous in these  low-acid  foods
because   if   it   is  present,  and  the  heat  treatment  has  been
insufficient, it can grow and produce a deadly  toxin  in  the  sealed
containers.

Processing  times  are based on sea level conditions where water boils
at 212 degrees F or, when under 10 pounds of pressure, at 240 degrees.
As the altitude  increases,  the  temperature  at  which  water  boils
decreases.  Therefore,  at  altitudes above sea level you need to make
adjustments  in  canning  instructions  to  insure  that   foods   are
adequately processed.

When  using  a  boiling-water-bath  canner  you  must add more time in
processing. For every 1,000 feet in altitude, increase processing time
by one minute if the recommended time is 20 minutes or  less.  If  the
recommended  time is more than 20 minutes, increase processing time by
two minutes per 1,000 feet of altitude.

At altitudes above sea level it takes more than 10 pounds of  pressure
for the temperature of boiling water to reach 240 degrees F.

  When using the steam-pressure canner, the pressure must be
increased although the time remains the same as that recommended
for sea level. At altitudes above 2,000 feet, process as follows:
  ALTITUDE POUNDS OF PRESSURE
  2,000 feet 11
  4,000 feet 12
  6,000 feet 13
  8,000 feet 14
  10,000 feet 15

Equipment

Use  jars  made  especially  for  home canning so the jars will be the
right size for the processing time and temperature used, properly heat
tempered, and resistant to mechanical shock. Always check jars  before
using  to  be sure they do not have nicks or cracks. Wash jars in hot,
soapy water and rinse well.

It is important to use standard jar closures. They are designed to fit
home canning jars correctly, and are made from suitable  materials  to
provide a proper seal. One of the most popular types is the two- piece
lid  with  a  metal  ring or band and a flat metal disk with a sealing
compound. Fat metal disks can be used only once  since  they  may  not
seal  properly  if  reused. Metal bands may be used repeatedly if they
are not rusted or dented.

Wash and rinse lids and bands. Metal lids with  sealing  compound  may
need boiling or holding in boiling water for a few minutes; follow the
manufacturer's  directions.  Porcelain-lined  zinc  caps  with  rubber
shoulder rinds can also be used to seal jars. Rubber rings  should  be
used only once.

Water-bath  canners  are readily available on the market. However, any
large metal container may be used for a water-bath  canner  if  it  is
deep  enough  so  the  water is well over the tops of the jars and has
space to boil freely. Allow 2 to 4 inches above  jar  tops  for  brisk
boiling. The container or canner must have a tight fitting cover and a
rack to allow water to circulate under the jars.

The steam-pressure canner is made of heavy metal and has a cover which
fastens to make the pan steam-tight. The cover is fitted with a safety
valve,  a  petcock  or  vent, and a gage--either weighted or dial. All
parts of the canner must be clean and in good working order. Check the
gage before the canning season, and also during the season  if  canner
is  used often. The weighted ones need only be checked to determine if
they are thoroughly clean. A dial gage can be tested for accuracy by a
county Extension agent or an equipment manufacturer.

A pressure saucepan may  be  used  for  canning  pint  jars  of  food.
However,  20  minutes must be added to the processing time recommended
for a particular food canned with the pressure canner. This is because
pressure saucepans heat and cool more rapidly  than  pressure  canners
do.  Thus  additional  time  is needed to compensate for the otherwise
reduced exposure of the food to heat.

Selecting and Preparing

Home-canned foods will be no better than the raw products  with  which
you  begin.  Fruits  and  vegetables should be of good quality with no
bruises or soft spots. Be sure to choose fresh, firm, ripe fruits  and
young tender vegetables.

Use them before they lose their freshness. Do not use overripe produce
because  some  foods  lose acidity as they mature, and the recommended
processing time may not be adequate.

Wash all fruits and vegetables thoroughly, but gently, to remove  dirt
which contains bacteria. Wash small quantities at a time under running
water  or through several changes of water. Lift fruits and vegetables
out of the water so the dirt will not resettle on the food. Do not let
fruits or vegetables soak, as they may lose  flavor  and  food  value.
Peel  and  cut  or slice produce as indicated in instructions for each
specific fruit or vegetable.

Fruits and vegetables may be packed raw into jars,  or  preheated  and
packed  hot.  Raw or cold pack means that raw, unheated food is placed
in jars and covered with boiling hot  sirup,  juice,  or  water.  When
foods  are  hot  packed  they  are heated in sirup, water or steam, or
juice for a specified length of time and then packed hot into jars.

Most raw fruits and vegetables  can  be  packed  fairly  tightly  into
containers  because  they  cook  down  during processing. However, raw
corn, lima beans, and peas  should  be  packed  loosely  because  they
expand during processing.

Hot  food should be packed fairly loosely. It should be at or near the
boiling temperature when packed. There should be enough sirup,  water,
or  juice  to  fill  in  around the solid food in the container and to
cover the food. Food at the top of the container  may  darken  if  not
covered with liquid.

Do  not  overpack containers as this may result in underprocessing. It
is necessary to leave headspace between the lid and  the  top  of  the
food or liquid in the jar because there will be some expansion of food
during  processing.  The  amount of headspace varies with the product,
style of pack, and method of heat sterilization, so follow  directions
for each fruit or vegetable.

When  using the flat metal lid with sealing compound, put the lid on a
clean jar rim, with sealing compound next to the glass. Then screw the
metal band down firmly. The lid will still have enough "give"  to  let
steam  escape during processing. Do not tighten the band further after
removing the jar from the canner.

When using the porcelain-lined zinc cap, fit the wet rubber ring  down
on  the  jar shoulder. Fill the jar and wipe clean the rubber ring and
jar rim. Screw the cap down firmly and turn back 1/4  inch.  When  the
jar is removed from the canner, tighten the cap to complete the seal.

Processing Fruits

Sugar  or sugar-water sirup is often added to fruits to help them hold
their shape, color, and flavor. Sugar can be added in the dry form  to
very juicy fruits.

  To make sugar sirup--mix sugar with water or juice extracted from
the fruit.
  Proportions for 3 types of sirup are as follows:
  Thin sirup:  2 C sugar to 4 C liquid Medium sirup:  3 C sugar to 4 C
liquid Heavy sirup:  4 3/4 C sugar to 4 C liquid
  Heat sugar and water or juice together until sugar is dissolved.
  Fruit may be canned without sweetening--in its own juice or in
water--for special diets. Processing time is the same for unsweetened
fruit as for sweetened because sugar is not needed to prevent
spoilage.

Process  fruits  by  the boiling-water-bath method. Work only with the
quantity of food needed for one canner load at one time. As  each  jar
is  filled,  adjust  the  lid,  and  place  the jar on the rack in the
water-bath canner about one-half full of hot or boiling water for  raw
or hot pack, respectively. Be sure the water is 1 to 2 inches over the
tops  of  the  jars,  and  there is an additional 1 to 2 inch space to
allow the water to boil freely.

Cover the canner and when the water comes to a rolling boil, start  to
count   the   processing  time.  Boil  gently  and  steadily  for  the
recommended time for the fruit you are canning. A definite  length  of
time is recommended for processing each kind of fruit.

When  the  processing  time  is completed, immediately remove the jars
from the canner with a pair of jar  tongs.  Adjust  the  jar  lids  if
necessary. Cool the jars on a rack or folded towel away from drafts.

Processing Vegetables

A  steam-pressure  canner  must  be used for processing all vegetables
except tomatoes and pickled vegetables. Work only with the quantity of
vegetable needed for one canner load at a time. As each jar is filled,
adjust the lid, and place the jar in the pressure canner containing  2
to  3 inchs of hot or boiling water for raw or hot pack, respectively,
to keep food hot.

The manufacturer's directions for general operation of the canner  you
are  using should be followed. A few pointers on the use of any canner
follow:
  --Use 2 to 3 inches of boiling water in the bottom of the canner.
  --Set filled containers on rack in canner.
  --Fasten canner cover securely.
  --Allow steam to escape from open petcock or weighted gage
opening for at least 10 minustes to drive all air from canner. Then
close petcock or put on weighted gage.
  --When processing time is completed, remove the canner from heat
immediately.
  Cool undisturbed at room temperature until the pressure registers
zero.  After a minute or two, slowly open the petcock or remove the
weighted gage. Unfasten the cover and tilt the far side up so steam
escapes away from you.
  --Remove containers from canner with jar tongs.
  --Adjust lids if necessary.
  --Cool jars on a rack or folded towel away from drafts.

Day-After Check

Jars should be examined after they have cooled, but  within  24  hours
after  processing,  to be sure a seal has been obtained. To test a jar
that has a flat metal lid, press the center of the lid; if the lid  is
down  and will not move, it is sealed. Turn jars with procelain- lined
zinc caps partly over in your hands; if they do  not  leak,  they  are
sealed.

When jars are thoroughly cooled, metal screw bands should be carefully
removed.

Wipe  outside of jars clean, and label jars to show date and contents.
Store in cool dry place. If you find a jar that did not seal, use food
right away or re-can the food immediately; empty  the  jar,  pack  and
process the food as if it were fresh.

Look for Spoilage

Check  dates  on jar labels to be sure you first use food that has the
earliest processing date. Before opening any jar for use, look  at  it
carefully  for  spoilage signs. If it leaks, has a bulging lid, spurts
liquid when opened, or has an off-odor or mold, then do not use it. Do
not even taste it. Destroy it out of the reach of children and pets.

Canned vegetables may contain the toxin that causes  botulism  without
showing  any  visible  signs  of  spoilage.  Therefore, boil all home-
canned vegetables covered for at least 10 minutes  before  tasting  or
serving. Heating generally makes any odor of spoilage more evident.

If  the  food  appears to be spoiled, foams, or has an off-odor during
heating, destroy it.

How to Can Cut Green Beans*

1. Select grean beans: Choose young, tender beans. Allow 1  1/2  to  2
   1/2 pounds of fresh beans for each quart to be canned
2. Prepare green beans: Wash beans Trim ends Cut into 1-inch pieces
3. Pack into jars:

TO  PACK RAW-- Pack raw beans tightly into jar Leave 1/2-inch space at
top of jar Add 1/2 teaspoon salt to pints;  1  teaspoon  quarts  Cover
with  boiling  water  to  1/2  inch from top of jar Wipe jar rim clean
Adjust jar lid Process in pressure canner at 10 pounds  pressure  (240
degrees F)
  Pints--20 minutes
  Quarts--25 minutes (At altitudes above sea level, increase pressure
according to instructions in early part of text)
  TO PACK HOT-- Cover cut beans with boiling water;  boil 5 minutes
Pack hot beans loosely into jar to 1/2 inch of top Leave 1/2-inch
space at top of jar Add 1/2 teaspoon salt to pints;  1 teaspoon to
quarts Cover with boiling water to 1/2 inch from top of jar Wipe jar
rim clean Adjust jar lid Process in pressure canner at 10 pounds
pressure (240 degrees F)
  Pints--20 minutes
  Quarts--20 minutes (At altitudes above sea level, increase pressure
according to instructions given earlier) 4. Allow pressure to return to
0 5. Remove jars from canner 6. Complete seals, if necessary

*These   instructions   are  for  green  beans  only.  Procedures  and
processing times are specific for each vegetable. See  USDA  Home  and
Garden  bulletin  No.  8,  Home  Canning  of Fruits and Vegetables for
directions for canning other vegetables.

How to Can Peaches*

1. Select peaches: Choose fresh, firm, ripe fruit, with no soft  spots
or  bruises  Allow 2 to 3 pounds of fresh peaches for each quart to be
canned
2. Prepare peaches: Dip in boiling water; then in cold water Slip  off
skins Cut in halves and remove pits. Slice if desired
3.   Prevent  darkening:  Drop  pealed  peaches  into  solution  of  2
tablespoons each of salt and vinegar per gallon of  water  Drain  just
before heating or packing raw
4.  Pack into jars:

  TO PACK RAW-- Pack raw peaches in jar to 1/2 inch of top Cover
with boiling sirup (See sirup table) Leave 1/2-inch space at top of jar
Wipe jar rim clean Adjust jar lid Process in boiling-water bath--
  Pints--25 minutes
  Quarts--30 minutes (At altitudes above sea level, increase
processing time according to table near start of text)
  TO PACK HOT-- Heat peaches through in hot sirup (See sirup table).

If fruit is very juicy, heat it with sugar, adding no liquid. Pack hot
fruit  in  jar  to  1/2  inch  of  top  Cover with boiling sirup Leave
1/2-inch space at top of jar Wipe jar rim clean Adjust jar lid Process
in boiling-water bath--
  Pints--20 minutes
  Quarts--25 minutes (At altitudes above sea level, increase
processing time according to table near start of text) 5.  Remove jars
from canner 6.  Complete seals, if necessary

*These instructions are for peaches only.  Procedures  and  processing
times  are  specific  for  each  fruit.  See  USDA  Home and Gardening
bulletin No. 8 Home Canning of Fruits and  Vegetables  for  directions
for canning other fruits.

