21
Two Packing
Methods
T
he hot-pack method is preferred for
most foods, especially acid foods that
are processed in a hot water bath. Bring
food to a boil and simmer for a few
minutes. Pack food loosely into hot jars
along with any hot liquid as the recipe
requires. Hot-packing shrinks food,
removes air from its tissue, helps keep it
from floating in jars, and lengthens a
product’s shelf life.
The raw-pack method requires
packing unheated prepared food
tightly into hot jars, then covering the
food with hot liquid. Raw-packing is
more likely to result in floating food
than hot-packing. Air may be trapped
in both the food and the jars, causing
food to discolor during storage.
Thermometer
Use a thermometer when canning
meats or when instructions call for
removing or exhausting air from cans
or jars. With cans, the lid should not
be placed on top until the contents are
heated to at least 170°F (77°C). This
is the minimum temperature needed
to exhaust air properly so that a
partial vacuum forms inside the can
upon cooling.
Adjustments For Altitude
The processing times and pressures
given in this manual are for sea level
(0-1000 ft.) If you live at an altitude
of 2,000 feet or above, adjustments
must be made if the food is to be
processed properly.
If processing food under pressure,
use the selective Pressure Regulator
Weight 15# opening for the time
specified on page 23.
If using the hot water bath method,
add one minute for each 1,000 feet if
total processing time is 20 minutes or
less. Add two minutes for each 1,000
feet if time is more than 20 minutes.
DIRECTIONS WHEN
USING TIN CANS
For general home canning, plain finish
“R" enamel cans be used. “R" enamel
cans have an inside coating of enamel
intended primarily for the preservation
of color in certain products. “C" enamel
a
re used by commercial canners for
certain products, and are not ordinarily
available to the home canner. Follow
instructions in each recipe as to the
type of can to use, and unless other-
wise stated in recipe, use plain cans.
Lids And Can Sealers
Lids are furnished with either a paper
gasket or with a semi-vulcanized
rubber gasket called Gold Seal. Both
lids are satisfactory providing the
sealer roll has been adjusted to that
particular cover. The paper gasket
cover will stand a little looser adjust-
ment than will the rubber compound
cover.
Inspect cans, lids and gaskets to be
sure they are perfect. Discard cans
that are badly bent, dented or rusty.
Discard lids with damaged gaskets.
Wash cans in clean hot water just
before use. Drain upside down. Do not
wash lids, as washing may damage
the gaskets. If lids have become
soiled, rinse them with clean water or
wipe with a damp cloth when ready to
place on cans.
Check to see that your can sealer is
in good working order. Test by sealing
a can containing a small amount of
water. Submerge the sealed can in
boiling water for a few seconds. If air
bubbles rise from around the can, the
seam is not tight. Readjust.
Exhaust Excess Air
Exhaust or drive out the excess air in
the can by heating the contents to a
minimum of 170°F (77°C). The
product may already be that tempera-
ture if the hot-pack method is being
used. Place open cans in pot; add
boiling water to within 2" of the top of
cans. Boil until the temperature of the
food in the center of the can reads at
least 170°F. This may take more than
an hour if the raw-pack method is
used.
Wipe off the rim of the can, place
lid on can and seal at once, before the
contents of the can cool.
Check to see the sealing rolls of
your sealer are properly adjusted
before sealing cans. For safety’s sake,
test a few cans from each batch for
leaks by plunging hot cans into cold
w
ater. Air bubbles indicate an imper-
fect seal.
Cooling Cans After Processing
Tin cans should be removed from the
cooker immediately after processing
and placed in cold water. This stops
the cooking and prevents discol-
oration of food. Change water fre-
quently for fast cooling. Remove cans
from water while they are still warm
so they will air dry. To allow for air
circulation, do not stack cans directly
on top of one another.
A variety of canning problems can
be traced to delayed cooling, such as
flat sour in asparagus, beans, corn,
spinach and peas; flavor and color
deterioration in fruits and tomatoes;
scorched flavor in tomatoes, corn, and
sweet potatoes; and darkening of corn
and kraut.
Testing The Seal
Check containers for leaks when
thoroughly cool—about 12 hours.
Examine seams and seals carefully on
all cans. Can ends should be almost
flat, with a slight inward curve.
Occasionally, a can packed too full will
bulge at the ends. Set it aside and use
it within a few days so it doesn’t get
mistaken for a can that has bulged
from spoilage during storage.
DIRECTIONS WHEN
USING GLASS JARS
Inspect jars for chips in the rim and
hairline cracks and discard damaged
ones. Inspect metal rings and discard
any with dents or rust. Wash jars,
metal screw bands and lids in hot
soapy water. Rinse. Place jars upside
down on a clean, dry cloth or leave
them in the dishwasher until needed.
Some metal lids with sealing com-
pound may need to be boiled or held
in boiling water for a few minutes
before use. Follow manufacturer’s
directions. Do not reuse flat metal lids.
Recommended Jars and Lids
Regular and wide-mouth Mason-
type, threaded, home-canning jars
PACKING CANS OR JARS
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