“ Dampness may corrode tin cans and metal lids of glass jars and eventually cause leakage.
Warmth may cause canned food to lose quality. Hot pipes behind a wall sometimes make a shelf or closet too warm for storing food.
Freezing may crack a jar or break a seal and let in bacteria that will cause spoilage. If it does not damage jar or seal, freezing will not make food unsafe to eat. To give food in an unheated place some protection from freezing, cover containers with a blanket or wrap them in paper. ”

“ Water-bath canners are available on the market. Any big metal container may be used as a boiling-water-bath canner if it is deep enough so that the water is well over tops of jars and has space to boil freely. Allow 2 to 4 inches above jar tops for brisk boiling (see sketch) . The canner must have a tight-fitting cover and a wire or wooden rack. If the rack has dividers, jars will not touch each other or fall against the sides of the canner during processing.
If a steam-pressure canner is deep enough, you can use it for a water bath. ”

“ If you live at an altitude of 1,000 feet or more, you have to add to these processing times in canning directions, as follows:
To Figure Yield of Canned Fruit From Fresh
The number of quarts of canned food you can get from a given quantity of fresh fruit depends upon the quality, variety, maturity, and size of the fruit, whether it is whole, in halves, or in slices, and whether it is packed raw or hot.
Generally, the following amounts of fresh fruit or tomatoes (as purchased or picked) make 1 quart of canned food:
In 1 pound there are about 4 medium apples, peaches, or tomatoes ”

“ Dirt contains some of the bacteria hardest to kill. Wash small lots at a time, under running water or through several changes of water. Lift the food out of the water each time so dirt that has been washed off won’t go back on the food. Rinse pan thoroughly between washings. Don’t let fruits or vegetables soak; they may lose flavor and food value. Handle them gently to avoid bruising.
Filling Containers
Raw pack or hot pack.—Fruits and vegetables may be packed raw into glass jars or tin cans or preheated and packed hot. ”

“ A. In open-kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. For vegetables, the temperatures obtained in open-kettle canning are not high enough to destroy all the spoilage organisms that may be in the food. Spoilage bacteria may get in when the food is transferred from kettle to jar.
Q. May a pressure canner be used for processing fruits and tomatoes? ”

“ You may can fruit without sweetening—in its own juice, in extracted juice, or in water. Sugar is not needed to prevent spoilage; processing is the same for unsweetened fruit as for sweetened.
Processing in Boiling-Water Bath
Directions.—Put filled glass jars or tin cans into canner containing hot or boiling water. For raw pack in glass jars have water in canner hot but not boiling; for all other packs have water boiling.
Add boiling water if needed to bring water an inch or two over tops of containers; don’t pour boiling water directly on glass jars. Put cover on canner. ”

“ The moment this pressure is reached start counting processing time. Keep pressure constant by regulating heat under the canner. Do not lower pressure by opening petcock. Keep drafts from blowing on canner.
•When processing time is up, remove canner from heat immediately.
With glass jars, let canner stand until pressure is zero. Never try to rush the cooling by pouring cold water over the canner. When pressure registers zero, wait a minute or two, then slowly open petcock or take off weighted gage. Unfasten cover and tilt the far side up so steam escapes away from you. Take jars from canner. ”

“ In glass jars.—Pack raw beans into clean jars. For small-type beans, fill to 1 inch of top of jar for pints and 11⁄2 inches for quarts; for large beans, fill to 3⁄4 inch of top for pints and 11⁄4 inches for quarts. Beans should not be pressed or shaken down. Add 1⁄2 teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to 1⁄2 inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.) —
As soon as you remove jars from canner, complete seals if necessary. ”

“ Food packed hot may be sealed without further heating if you are sure the temperature of the food has not dropped below 170° F. To make sure, test with a thermometer, placing the bulb at the center of the can. ”

“ Or you may use a pressure canner to process fruits and tomatoes at 0 to 1 pound pressure without having the containers of food completely covered with water. Put water in the canner to the shoulders of the jars; fasten cover. When live steam pours steadily from the open vent, start counting time. Leave vent open and process for the same times given for the boiling-water bath. ”

“ Work hominy with the hands until dark tips of kernels are removed (about 5 minutes) . Separate the tips from the corn by floating them off in water or by placing the corn in a coarse sieve and washing thoroughly. ”

“ Raw pack.—Put cold, raw fruits into container and cover with boiling-hot sirup, juice, or water. Press tomatoes down in the containers so they are covered with their own juice; add no liquid.
Hot pack.—Heat fruits in sirup, in water or steam, or in extracted juice before packing. Juicy fruits and tomatoes may be preheated without added liquid and packed in the juice that cooks out.
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To hot pack fruit, pack heated fruit loosely into jars. ”