Every Step in Canning

cans for all kinds of fruits, vegetables and other food products. Food poisoning-commonly called ptomaine poisoning-and the effects ascribed to "salts of tin" r

tin must be in sound condition, just as

containers. This condition, however, is no more likely to be encountered in foods put up in tin than in products canned in other types of containers. You run no more danger of poison from your own tin-canned products than from

is essential, therefore, that the greatest care be taken to subject such products to proper preparation and ample processing. It should be remembered that canned foods,

AGES O

we can well consider. There is no breakage as in glass; you can handle the tin cans as carelessly as you choose and you will

t tin cans can be cooled quickly by plunging them into cold water immediately upon removal from the canner, and thus the cooking is stopped at the proper moment. The product is consequently better

tin-can sealer. With a sealer no soldering is necessary. Even an inexperienced person, by following directions carefully, can seal a can as well

e fruits and vegetables as for any canning, followi

ped if necessary, place them in sanitary, solderless cans. Put water or sirup on,

, and at the same time push the seaming-roll lever very slowly with the left hand until it will go no farther. This is one of the most important steps in the us

her in this direction. After this has been done give the crank several more turns, and the second and final operation is co

ns about to be used should be tested for leaks. If this is done and the cans stand the test it will

as soon as bubbles disappear from the surface, immerse the can in the hot water. This heats the water in the can and creates a pressure withi

THE SEAM

rolls given below have been observed. To set the rolls proceed as follows: Loosen the nut on the bottom of the seaming-roll pin. With a screw driver turn the seaming-roll pin counter cl

eam after the first operation with the s

too close, and the seaming-roll pin should be

are set before the machine leaves the factory and should not require adjusting for so

tact with the can before the first operation is complete it m

y and steadily, while turning the crank with the right hand. This rolls the seam gradually. There is no da

al can, which is used with a sealer, and the cap-and-hole can. The latter consists of a can, a

That part of the cover that comes into contact with the can is coated with a compound or fitted with a paper gasket or ring which makes

barb, pumpkin, beets and squash. All highly colored products should be canned in enamel-lined cans to prevent the bleaching effect induced by their action upon the plain tin. So

d is not easily damaged by handling. The paper gasket is a ring placed on the under side of the cover and must be handled carefully. If the paper gasket becomes broken the cover mus

hould be cooled off in water. This will cause the ends to collapse. If they do not collapse the reason is probably due to overfilling. It must be remembered that peas, beans and corn swell a certain amount after water is placed in

NNING

changeable, so that in a few minutes' time a Number 2 machine may be changed into a Number 3 machine with the necessary att

and gallon cans. If you use these larger-size cans and want the sealer you can

for Number 3 cans will cost the same amount. But the ideal arrangement is the combination machine which can be used for both the pints, Number 2, a

ener" is $17.00 for smaller siz

n cans are in common use for

BER

DIAME

EN

CH

by 4

4-9/16 2-1

? 2-1/16

by 6? 2-1/

for the ordinary market use Number 2 cans for berries, corn, peas and cher

eter of the can opening. For whole fruits and vegetables, cans with two-and-seven-sixteenth-inch or even larger openings are preferable. Since the size of the can opening var

500 lots cost $3.45 a hundred; in 100 lots, $3.65 a hundred. Number 2 sanitary cans-enameled-in 500 lots cost $3.80 a hundred; in 100 lots, $3.95 a hundred. Number 3, plain, in 500 lots a

$1.40 a dozen if 100 cases are bought. If less

g $3.60 in 500 lots and $3.80 in 100 lots. Number 3 are $4.70 in 500 lots and $4.90 in

OLD CANS F

e we can now use a can three times-that is, if we have a sealer. The sealer that seals our cans will also open them for us, so it becomes our

ng pin between the stop of the first operation roll and the cutting-roll stop. Place the can in the sealer, push the can-raising lever against opposite

Drop the spring pin between the stops of the first and second operation rollers, place the can in the sealer, open end down, push raising lever round until

e reflanging base, put one of the narrow washers on the top of the can-raising lever, th

. The can may be cut open and reflanged only twice, once on each end of the can body. In cutting and re

ut the second three-sixteenth-inch washer under the sta

LDERIN

ing flux, a small brush, a porcelain, glass or stoneware cup in which to keep the

d. It is used for cleaning the irons and for brushing the tins and lead su

ieces as the acid will thoroughly dissolve. The flux is always best when it has stood from twelve to sixteen hours before using. Strain through a piece of cloth

ot enough so that it will melt the solder and convert it into a liquid. Place the iron in the vessel containing the mixture of sal ammoniac and solder. Rotate iron in the mixture until th

pping copper a bit so as to make it smooth and to correct the point. Heat the copper and rotate the tip of it in the mixture of sal ammo

g, heating the cap, and throwing it off and simply putting another cap on t

mall amount of flux evenly round the solder-hemmed cap with one stroke of the hand. Do this with all cans ready to be capped. Then take the capping iron from the fire. Insert in center the upright steel. Hold the capping iron above the cap until the center rod touches the cap and holds it in plac

be necessary to use a piece of wire lead or waste lead rim from

ush lightly in flux and strike the vent hole a sid

ht, tipping copper. Press down with a rotary motion. Remove quickly. A little practice will not only make this easy, but a smooth, perfec

can and see that the product does not touch the cover. If any of the product touches the cover the applic

OR STER

r glass jars and the period of cooking or sterilizing is the same. The following ru

outfits, whether ho

ufficiently to permit the circulatio

ns by at least one inch. The heat and pres

ater begins to jump over the e

to a sink with running cold water or

on their sides the false

e-cooker canners the following

of the steam-pressure canners. In the case of the pre

come to, but not a

be piled one a

he opposite clamps moderately tight. When t

nner absolutel

to remain open until l

e the p

the correct amount of press

orm pressure throu

, using a pencil or a knife. This can be done only with tin cans. If glass jars are used the canner must be cooled before op

tin cans int

t they are spoiling and developing gas, due to bacteria spores or chemical action. These ma

ating how many cans of fruit and vegetable

CANS A B

ANS NO.

l apple

d peach

rs

ms

erries

ranges, sl

oranges,

toes

Lima bea

beans

corn

shelle