xt7cjs9h5k1q https://exploreuk.uky.edu/dips/xt7cjs9h5k1q/data/mets.xml   Kentucky Agricultural Experiment Station. 1938 journals kaes_circulars_003_314 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 314 text Circular (Kentucky Agricultural Experiment Station) n. 314 1938 2014 true xt7cjs9h5k1q section xt7cjs9h5k1q COLLEGE OF AGRICULTURE
Extension Division
THOMAS P. COOPER, Dean and Director
ri sleeics. C
CIRCULAR NO. 314
"‘“· HOME CANNINC
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; sclgqgd. Can n variety of fruits amd vegetables.
e worked
Lexington, Ky.
. June, 1938
M_ Published in co inection with the ag·ricu1tnr;1] extension work carried 011 by COOIJ€1'·
itum of tlie College of Agriculture, University of Kentucky, with the U. S. Department
u` Agiiculture and distributed in 1`urtlierunce of the work provided for in the Act of
Lungresx of Muy 8. 1914.

 ‘i
INDEX
Page Prin
\pples 4 ,.....4,..,...... 4 ...... 22 l’ec;nt ttteztts ...........,.,... $2,23
Ilulaetl ..............,,..... ... 22 l’ec;nt nteatts (sttltetl) 4 , .......,.. flji
Sttttce ....,.................... 22 l'intietttos .........4,..,........, III
Aptticots ...................,.... 23 Pitteztpple ..............,,..,... 23
Aspztrztgtts ...................... 26 l’lutns ..........,........,.....4 23
lleuns, string .................... 27 l’t‘essttre cookers. cztpttcity .......4 8
Litttzt or lttttterlteattts .......... 27 (lzttte ol` .........,......A..,.., it
Soyltettns ...........,,....,,... 28 How to use ....,.,..........., 7 l
Beets ,...... 4 .....,...,......... 28 Tetttperztt ttre ................. N >
Berries ,....... . ................ 23 Protlttct. cleztttittg ztntl tgrzttlitttg   Is L
littclget, cztttttittg znttl storztge, .. 36, 37 Selection ol` .........,......... Is (
Cttnners, types ol` .....,.......... 7 l’tnttplct·ries .................... 23 l
Nttt tttcztts ................... 32, 33 Syrups .......,.......,,..,,.... 4 fil I
Okrat ............,........4..... 30 Tentperntttres. cltnrt ol l
Open kettle ...4.....,....4..,.. 12 cctttparzttive .....4.....,...,.. IT I
Oven cztttttittg ..........4....,.,. 12 Time table for fruits .......-·-· · lll
Pztckittg jztrs und cznts .,.,....... 20 Time table for vegctztltles ....--·· lll
Pettcltes ...,.................,4. 2Yl Titt cans .,..4....,........4,... II
l’e1tt‘s .t..,.......4........4..... 2rl Tontxttoes ,4.,4.4.,........ » ··-» Il l
Peas, ltluck-eyetl .......,......... fil 'l`ont;tto juice ,.,......,.4.. · -·-~ Tl? l
(STCCII ..........,....4...,.4,. FIG \\';•|er ltntlt , 4.....4....... . - ~- ll- lll l

 t
Circular N0. 314*
    Home CANNING t
.,.,.. SI1 By FLORENCE IMLAY and PEARL J. HAAK
....A, in ___
[fj] Q}; WHY CAN
‘····· f tianned fruits and vegetables give variety to the winter diet and
``'`"`   make menus interesting and attractive. lt is wise to have well—lilled i
    shelves of canned foods from which to choose. The wisdom and
ig   ls economy of producing sufhcient fruits and vegetables for an ade-
-·~·--   tluate supply during the growing season has never been doubted. lr
fCL|‘C‘d‘ tl is equally good wisdom and economy to produce a surplus for can-
_I'4__ th ning which will supply the family needs during the winter season. .
..,... 23 linowledge of nutrition has taught us that continued health, ·
-··r·# "* resistance to infection, vitality, energy, happiness and efficiency de-
    pend to a large extent upon an adequate diet for the entire year i
MCM in and that, to be well fed, each person should have at least two liberal
  11,15 servings of both fruits and vegetables every day, exclusive of pota-
,.,... Ul toes. dried beans, peas, jams, jellies and preserves.
·····   Vegetables are good sources of minerals, especially iron which is_ t
'`’'`'   at necessary element to build good red blood. The roughage of
    vegetables and the acids of fruits aid in regulating the elimination
...... 5 of waste products from the body. Both vegetables and fruits contain
»--t—» f vitamins which are essential to proper growth, resistance to infec-
··t··‘   tion. and maintenance of health. The minerals and vitamins ol
````'` O. properly canned fruits and vegetables compare favorably with those
    of the cooked fresh foods. During the winter the best substitutes
,,,,,, Qtt for fresh fruits and vegetables are stored, canned or frozen ones. .·\
A liberal use of canned fruits and vegetables does much to assure good
···*··   health during the winter.
...,.. fi{» SPOILAGE OF FOOD
    (Zertain chemical changes take place in maturing fruits and
  iw "€§€l¢1l>les which are known as ripening. If these processes continue
.,.. ttltt after fruits and vegetables have reached their prime, deterioration
~ To supersede Circular 220.  

 "i
4 Ivmtfttrky E.vlen.sz'on Cirriulrzr N0. BH
starts s0o11 2lll(l ntakes the products more susceptible to tl1c action
of bacteria, yC2lsls and molds which hnally cause spoilage. These
tiny organisms must have food, moisture and warmth to multiply.
l.ow temperature checks the growth and development of iiticm-
organisms but high temperature destroys them. The spoilage ol
food may be prevented by:
(1) Making conditions unsuitable for the further action ol
tnicroorganisnts or
(2) Destroying the organisms already on tl1e product and seal-
ing it in an air—tight container.
[)l`('T'(’llff())l of Sjwi/rzgc. The tl1ree common methods used iii
the home to preserve fruits and vegetables are: (1) drying, (2) use
of preservatives and.   canning. ln the drying process, sttflicient
moisture is removed lil`()lll vegetables a11d fruits to prevent bacteria.
» yeast or mold from causing changes in the product which eventtt
ally result in spoilage.
l11 brined vegetables or fruits, pickles, jams, iellies or prescrvt·~.
sugar. salt or vinegar retards the growth of bacteria. yeasts and
molds.
The high temperature used in canning destroys the ]lliCl`()()l`gilll·
isms on the product and sealing in an air-tight container prevciity
the entrance of more organisms. If spores are not destroyed antl
the jars or cans are kept in a warm room, the spores may tlerelop
and cause spoilage.*
TYPES OF SPOILAGE .
i"('}`I}7('llf{lfff)II. \\'hen certain microorganis1ns grow in cannctl
products they produce acid or gas or both. lf acid is produced thc
food becomes sour. \\'hen gas is produced sullicient pressure may
be generated to break glass jars or bulge the ends of tin cans. _
F/at Sour. Certain bacteria produce an acid without tltc loniitt-
tion ofgas. Some of these bacteria grow well at temperatures lmo-
tween l30 and l#1—O degrees F. and often cause spoilage in prodttta
not quickly cooled after having been processed. Others cause spoil-
rmuld and yeast plants are destroyed easily at tempergttures below boiling fOr \'¢¤`l`ll‘¥
periods of time or for a few minutes at 212 degrees F. Bacteria are easily destroyed at
boiling temperature when they are growing actively, but many types of bacteria go thru a
dormant or spore stage in their life cycle. It requires a long period of processing at boiling
point to kill spores or a very high temperature which 0nly can be attained when using a
])l‘€SSlll'€ COOl·(Gl'.

 Home Cunning 5
. Hmm] Ugg in products Stored in a Wttrni room. Flat sour spoilage is pai-.
TIWC iitjularly apt to OCCUl` ill C01`ll, gl`C€llS, peas and string beans,
tnhiP]y_ ])Ill)`(¢[{(C/fO7l. The growth of the bacteria which cause ptllte- .
mi(;,·,,_ |‘;i(·tive change in food is evidenced by gas, bad odor, softening and
tinge Ut ilinketiitig of the product. This type of spoilage often octxtns in
peas and corn.
tion ol Ho/ttlintzs Sjuoilrzgw. The growth of ttndestroyed spores of botu-
liiiits bacteria produces a toxin that is very poisonous. '1`his type ol
nd seal- spore has a high resistance to heat except in acid foods. (lases have
been recorded when it took (5 to 10 hours to destroy all spores at
HW] in Iioiling temperature. For this reason, the pressttre cooker is recom-
(2) utc mended for canning non—acid vegetables. Non-acid vegetables, such
ut-H(s{(lm {l§(`()1`Il, peas, beans and greens, are more apt to contain botulinus
,H(—lCm_ than tomatoes and fruits.
C\`CIlltt— Ihrtcclioii of Spoilrtgc. Spoilage may be detected in an unopened
tontainer by:
reserves, l. Bulged or swelled ends of tin cans.
tsts aml 2. Broken seal on glass jar.
3. Perforations in metal covers or tin cans.
‘oorg:ttt- -l. Liquid escaping between rubber and jar.
irevettty 5. Unusual cloudiness of liquid.
yed atitl Spoilage may be detected when a container is opened by: _
develop l. Liquid spurting out or air rushing ottt. (Do not confuse this
with air sucked in, which indicates a good seal.)
2. Disagreeable odor or one not characteristic of the food.
Il. Extremely soft food.
Ifgslum Ll. Extreme change in color.
W W 5. Extenstvely darkened or badly corroded can.
im ml" Ilrtngcr in Ea/ing Spoiled Food. Usually a careful observer can
._ I·m_mH_ ` tell when bacteria have caused spoilage of canned food. Careless-
mm hg l1¤SSin the detection of spoilage may result in seriotts illness or even
)l_O(luw tlylltll to those eating food contaminated by botulinus bat‘lel`ia.
SC Simi]. I)"('t`Ulfli\\'l"s Leave petcock open until the steam has driven all air from
tarrrrer and the steam has flowed freely from the petcock seven
rrrirrtrtes. After petcock has been closed watch the pressure gage
until desired pressure is reached and then begin counting time.
When steam is not permitted to escape, the temperature can be
raised nruch higher than the boiling point. The length of time for
processing varies with the nature of the product and size of the
torrtairrer but is less than that for the water-bath canner. Steam L
i
I

 W
8 RM1/1u·/cy Exlrrnsirm Circular No. 31-1-
should not escape from around lid safety valve nor from petgqgk [
during the period of processing. j _
The pressure should not be run higher than the time tahlc um
indicates and it should not fluctuate. Too high tt pressure (lem. Simi
perature) softens the product, while changing temperature may A
t`or(·e the liquid out of the jars. When the desired pressure his f"""
been reached, move the canner away from the hottest part of store (
or regulate the flame so that the pressure remains constant. er il
l·`or glass jars and No. 3 tin cans, when time of processing is up, a. li
remove cooker from stove and let stand for a minute or so after gage tl
hand indicates zero. Then open the petcock, undo bolts, renioie |,_ A
jars and Hnish sealing partially sealed jars. (._ jj
If canning directions are not followed carefully liquid in jars (I \
may be very low when the processing period is hnished. This does I H
not interfere with the keeping qualities of the canned food but
i makes the jar look less attractive. C` L
\(\’hen canning in No. 2 tin cans, open the petcock immediately li ll
when the processing period is completed. There is no liability ol ll
losing liquid from tin cans. Plunge all cans at once into cold water ¥· I-
and change water frequently as it warms. If air bubbles rise thru ll l
the water. remove contents from the faulty can, repack in another il
can and process at least ten percent of the entire time suggested.
Temperatures obtained at dillerent pressures are:
5 pounds ...................................................... 228 degrees F.
10 pounds ...................................................... 240 degrees F.
15 pounds ...... . ............................................... 250 degrees F. i
20 pounds ...................................................... 259 degrees F. · si?
Altho the initial cost of pressure cookers is high, they are eco
nomical because they save fuel, energy and time, and because foods Q
processed in them are less apt to spoil than those processed by <>tl1€l  
methods. if
The approximate number of containers which can be process<·(l  
in different sized pressure cookers; Q"
I’[NT <.wArt·tr No. 2 N0. fl i if
S|ZlG(Jl<‘<‘t>(ll{l*]lL (:1..xss Jmts (:t.Ass.rA1:s *1·tN vans *r1NuAss
12 qts. (liquid capacity> 7 4 8 to 10 5
18 qts. (liquid capacity} 8 to 10 5 to 7 14 to 16 8 to 10
25 qts. (liquid capacity) 18 7 20 to 21 10 l’l(`(
40 qts. (liquid capacity) 24 16 36 21 to 24 and

 1
Home Canning 9
lock Unless a ll<)llSC\VlliC has SC\‘Cl‘2ll ]JCl`S<>l1S lo hell) her prepare prod-
Il NCIS l.(>l` })l`()(`CSSlHg 2ll](l Z! lllélll lf)   ll]C (`()()l     “  `
mel .i{    ‘.;»           .—t  ~       .....;    . *      
fs      --__‘v   z          1;, ;i; ` ‘ -_: .v..;  
    .         ~  `_'=      
°”"‘   =—=»:       ~iea   ~.l    .  
  ` ' · ‘ * *2
 
iANS Steam pressure cookers.
10 Water Bath. \\'ater·bath canners may be purchased or assem-
bled from home equipment, such as pails. large buckets. lard cans
-4 and uash boilers. lhe vessel should be deep enough to allow [oi R

 `Q
IO Kmi/uc/cy Extension Circular N0. BM
a rack in the bottom, two inches of water to cover the jars and still t
have several inches of space above the water. The canner must  
have a well-fitting lid to conhne the steam and prevent water from .j_ j
boiling away. A rack or false bottom raised one inch from tlitr I
bottom of the canner allows free circulation of water under the .j _
jars, prevents breakage and lessens likelihood of the loss of licjairt    
from the jars. A rack may be made either of strong one-half indi _` i
wire netting fastened on a wooden frame, or wooden strips nailetl f` I
together securely. A flat piece of iron fastened to the bottom of the l
wooden rack helps to keep it on the bottom of the canner. Handles S· l
attached to the rack are convenient for lowering and removing (
jars from boiling water. Since the temperature of the water-bath _ ll. l
canner never goes above boiling (212 degrees F.) this type of cannet t
is best suited for foods that keep well, such as fruits and tomatoes.
~ How to Use fI"a/er—Br1//t Cromer. \tVhen the water in the can-
ner is boiling with large bubbles bursting on the surface, place the
jars or cans on the rack with sufficient space between them to allow
the water to circulate freely. Altho the containers will be hot from
the precooked food, the temperature of the water in the canner will
be somewhat lowered and the counting time for processing shoultl
not be started until the temperature has returned to boiling point.
Cover the canner with a close—htting lid and add boiling water il Q
necessary to keep containers well covered. Remove _jars from the  
canner as soon as full time for processing is up, to prevent t)\'Cti· I",
cooking. Completely seal jars immediately. ,,
Since the temperature of the water-bath canner never goes
above boiling point (212 degrees F.) and since some types of spores
found on non-acid vegetables may not be destroyed at that tempera-
ture there is a risk in processing non-acid vegetables in the \\’2tl<‘t` for
bath. 'l`hc housewife who uses this method should realize that het
there is danger if all spores are ttul destroyed, and use every prt? the
caution in the preparation and canning of non-acid vegetables. Tlw can
following precautions should always be used: the
l. Have equipment such as pans, dish cloths, jars. etc., tlttttttl} l""'
clean. l"’l
2. \i\’ash vegetables carefully. "ll‘
3. Prepare vegetables as soon as possible after they have been gatlk lll€

 t
l
Home Canning ll
mn pretl, bring quickly to boiling point, and pack into hot, sterilized
mm jms. One lwnr from garden. Io can is an ravrellrinl rn/r.
rom -1. lmmerse the hot jars in the water which has been brought to t
thc boiling point. in the water-bath canner. i
thv 3_ _-\llow the water to cover the jars at least two inches.
lmd ti_ start counting time when the water has reached a rolling boil,
nch _ i . . . .
kl j_ keep the water boiling the entire time necessary to process the
1 —·<
vegetable.
the `V V _ _ _
(Hm s, Be sure to process the product as long as is indicated in the
ping directions.
mh _ il. Remove the jars lrom the water bath as soon as the processing
mm time is up.
2s. .
can- ‘ .
, 4/». T
thc j     ;
rom     V; ’ ,,   W          
.   'V s ··   .   .       `··‘.   ·· .
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rultl   .>l · ~ ·  vt ‘     ‘ . `  
    · . ’   és  
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W   ` `''`'“’ ‘   i .   ._...   r......-..   ,.._.   ... . ....i._.   s ·i‘~ s    
   ,    “‘°"        » »   
gow Two water-bath canners.
tOl`Ch
rent- Steamers 0I' Steam Calmers. Steam canners with a container
‘att·r |`or water in the bottom and an oyen-like chamber to hold jars may
that he used lor processing. The steam from the boiling water surrounds
pre- the jars and thus processes them. Since the steam in this type ol
The canner is not under pressure, the temperature does not go above
the boiling point. 2l2 degrees F. The time lor processing is. there-
rroly l<>t‘<‘. the same as that lor the water-bath canner. The water must
hoil vigorously during the whole processing period and be replen-
ished frequently thru a small pipe projecting from the top of the
gath- the canner. j

 l2 Km:/11r/cy Ex/ension Circular No. Elltl
Open Kettle. \\’hen liruits or tomatoes are cooked in the ope;] mm
kettle, the housewife lllily use any kind of container which she has lm`;
except chipped enamel or tin pans. \1Vhen the open—kettlc metliotl 'lw
is used for canning, sterilized jars must be filled quickly and the ‘lu°
sterilized covers placed on the jars immediately to l1elp prevent ml?]
growth of mold. `ml
Many housewives preler to hold solt lruit at simmering point
until thoroly heated, and hard l`ruits at tl1is temperature until ther B
are tender, because the product has a more natural flavor than when
cooked at boiling point. However, il fruits canned by the open `Tw
kettle are cooked at simmering point (180 degrees F.) the _jars must gldb
be processed in a hot water bath for hve minutes to be sure that . fd
·or
mold and yeasts are destroyed. I
. . . t xtr
Oven. Processing may be done in the oven il a tliermometer had
» is used to be sure that the correct temperature ol` 250 to 275 degrees
F. is maintained. Place the hot jars. partially sealed, on the rack I _
~ · · · . s ani
ol the oven about two inches apart to allow heat circulation. lhc
. · . met
oven may be filled to capacity. All jars canned by this methotl
¤r
260 ine;
  n
M PRESSURE COOKE/? (2512 A) uw lm
,.,,.4... .-..,.. TEA . _J;7.._...
¤= 2*0 ,1 5 = the
Q t¤‘
in XP tlov
2220   I   » he 1-.
. GI JAR W 1-xor—wAr£R afar}-1 !2l2°.E) _ ZW, ‘ .l‘
rc;   wht
200 —- ———j———— ———4
"
é
E ISO   __i__i lact
ui /
g , F) MW ton
0 . d ·
Z / N (22Q"°. het
rx iso —·— e-- ——— 0*/E --· —r  
W / T·A'&·"
d _ _ I IN HO‘,»
5 / Jf5»"
+—   . .....,..., -- . . ._Y... - _--...-, --.... .,.-2. - .....   t·
"‘° .-. ..3... .... ; ....... --*' *l’
V · ear
‘2O am
0 io 20 30 40 50 eo 70
rama in Mmuras um
'I`emperature in quart glass jars of peas processed by three different methods. "The \\`llt
contents at the center of the jar reached 249 degrees F. after 70 minutes in the steam _
pressure cooker, in which the teniperature was 250 degrees. In the hot-water bath lielfl lllli
at 212 degrees F., the temperature reached only 210 degrees in this time. In a hot-air
oven held at 250 clegres F. only 168 degrees was reaehec1_" 4Usee1 by courtesy of the Um‘ ll S
versity of Illinoisa

 Home Canning 13 ‘
ml should be partially, not completely, sealed, regardless of the tem-
ml Pei-;ittir·e at which the product was packed. This precaution is
ml necessary b€CauS€ of the high l€H1})€l`2lllll`€ of the oven and conse-
lhc rjtrenl possibility of explosion of completely sealed jars. (See time
Cm iiillle l`or canning.) A direct, cold draft should not be allowed to
strike _jars when the oven door is opened.
fllll CONTAINERS FOR CANNING
l i
  Both glass jars and tin cans are suitable for canning fruits and
ml regetables. Glass jars are manufactured in both green and clear
lm glass and in different sizes and shapes. Green glass is cheaper than
Im U clear glass but the true color of the food cannot be seen thru it.
For this reason, the use of green glass is 1°tO[ encouraged for exhibits.
l.arge-mouthed jars are convenient for packing whole tomatoes and
will fruits canned in large pieces.
  The Mason ]ar has a screw top or lid. Inside the lid is a porce-
tm lain or enamel lining to prevent food coming in contact with the .
mj metal. If the porcelain cracks, discard the lid.
The top of a mason jar must fit perfectly. Carelessness in open- t
ing jars may bring trouble the next canning season. .-\ simple way
M to open a jar is to pull the rubber ring out with a pair of pliers. If
the rubber is hard it may be softened by plunging the jar upside ·
tlown in hot water. A sharp-pointed instrument used in opening
tt jar may bend or break the metal lid so it will not seal perfectly
HF when used again.
Glass—top jars. The wire-clamp glass-top jars are very satis-
factory, as they can be easily cleaned and opened. If the hail he-
__F! tomes loose and does not click when slipped over the top, it may
he removed and bent back into proper shape.
.-luiomatlc Seal. The two-piece self-sealing or vacuum-sealing
type of jar requires no rubber but new tops must be purchased
t·arh year. The band may be removed from the jar after it is cooled
and be used over and over again. Under the lacquered metal top
around the outer edge is a firm, waxlike compound which softens
  Wlwlt heated and forms a seal on cooling. \t\lhen the food is packed
  into the jar hot, it may be completely sealed before processing in
um- xt steam pressure canner or water bath. Do not tighten after it is j

 l~l Kerzluc/cy Ex/ension Circular N0. 3l=l
removed from the canner. Care should be taken in ptirclmsing [mil
this type of jar that the waxline compound is FIRM, SMOQTH mm
_»\ND CONTAINS NO CRACKS. It is recommended that the out mc .
ton be opened and the jars examined before they are taken from tha jjlc
store, It is important that jars of this type be kept in a cool plate jimi
before using.
V x,__,_     .v... i ’ ‘‘`` L? -. _   M .   ,
    ‘     ‘       -___ t V ,   _r _»».,;  
  ‘   `’v`          .   .. ··    
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 s -:   ~.»    .;._· ;·Z_j,..  rr·-   I ..           J 
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wil /’*§    ~ —···   ..:V= `t i lli ;’‘s    ’’`  
       Q   . _     , ;.1: *··‘  >s»e. { ~ =a..;% sijr  
          ·· ,.  V      
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fiztzy  >t         ‘’r, •
    *‘~Cs
      sst       t
. [       irtr ikfgilifhlli   · ’’’’ »  
Types of glass jars.
Tin. Crms. The sanitary or rim-seal type of tin can is rapidly
replacing the cap-and-hole type which requires exhausting anal
soldering. When food is packed hot into the rim-seal can and the
tan sealed immediately, no exhaust is necessary. A compound or
rubber composition hlm inside the lid makes a complete seal wliea Appl
the cover is crimped with a commercial sealer. Several types ol Al>1`i<
sealers are on the market, which can be adjustd to Ht either 1lL11ll· Elm
. , · ine:
ber 2 (pmt) or number 5 (quart) cans. These sealers may also Aspa
be used for opening and reflanging cans so that they may be usctl Yom
again. be
Many lruits and vegetables {ade or change color when cannC , °»\Y¤i  ii 1 .2 f` i A .
     s    —»,   ‘       s    
  I A   >  t    A   `i~i» vii        iii ~ `iils ¥ '   I
   ~   ._   , A * iiil{i»st    isi in iz slli  F  iis~ I   I
  ‘ V ___v (     p ‘ sg ;     y .t  ~ ` Y A
°‘ W    . .;· » "2’ ‘
A l   `L.   .»»=.__. `J 4 s
.   __ _   it
A ·       s`‘‘   l  
”* l  I ‘ I I   y   it.    M _
uml Two types of tin can sealers.
the
rl or PLAIN CANS C—ENAMEL CANS R—ENAM1’;L CANS
rlien Apples Butter beans Blackberries
·s oi Apricots Kidney beans Dewberries
mm Peaches Over—n1ature string Raspberries
ll 0 Pineapple beans Strawberries
1 s .
Asparagus C01·11 Cherries
****i‘* Young tender string Hoininy Cranberries
beans Peas Grapes
med Calrrots Soup mixture BBGES
. Greens Succotash Pimientoes
d_ In Okrzt Pumpkin
ml? Squash
suse   _ _ _ _ . . . .   _
imp Illi? iulvzintziges oi cunning in tm nrc; (I) no lizibility oi break-
tm WV? (2) llie petcock oi the pressure cuoltcr may he opened when
c' > _
ml V ` Acid foods should never be canned in C-enamel cans as the acid may 0111159 U18 PU-
“****‘* *0 DWI oil`. Pickles should zilivays be put up in glass.

 lf} Kentucky Extension Circular N0. BI4
using number 2 cans as soon as processing time is over; (3) no loss
of liquid; (4