.

11J

oft

The "Cold Pack" Method means packing the cold or raw product into the

jar, then processing

in Boiling Water

Bath or Pressure

Cooker.

Most fruits

and tomatoes are packed raw, others, in order to drive the air from food cells and make the packing easier, are precooked (boiled)

for a few minutes,

then

~O1

packed and processed.

o"c\

The "Hot

Pack"

Method

means a short precooking

(boiling or heating

in some manner) . The boiling hot product is packed into clean KERR Jars and CO\.0 'i ~c'/..

processed

immediately.

The hot pack has been found more satisfactory for

vegetables

and meats.

Some of the large fruits

may be either

hot or cold

packed.

STEPS fOR

HOT AND

COLD PACK METHODS

No.1-Examinetop of jars to see that there are no nicks, cracks, sharp

edges,

etc.

No.2-Wash

jars well in hot soapy water. Sc3,l.dthoroughly. Invert jars on clean folded cloth. Scald KERR Mason Lids by placing them in pan and pouring boiling water over them. Do not boil but let stay in water until ready to use.

No.3-Select

fresh, firm (not overripe) products. Grade according to size and ripeness.

No.4-Prepare

according to recipe.

No. S-Pack

product into clean KERR Jars to not more than Y2 inch of top of jar. (Except corn, peas, lima beans and meats. For these products, fill jars to within 1 inch of top.)

No.6-Add

liquid:

(a) Fruits: Syrup to 'within 1Y2inches of top of jar when fruit is packed cold, or to within Y2 inch of top of jar when fruit is packed hot, or fruit juice or hot water to within Y2inch of top of jar.

(b) Vegetables:

Liquid to within Y2 inch of top of jar (salt or other seasoning may be added).

(c) Meats: For precooked meats, add 3 or 4 tablespoons of liquid. Meats packed raw do not require the addition orliquid.

No.7-Wipe

top of jar free of all seeds, pulp, grease, etc.

No. a-Place

scalded KERR Mason Lid on jar with sealing composition next to glass, and screw band tight.

This means as tight as the hand can

screw the band. Do not use wrenches. When using Economy Jar, place scalded Economy Cap on jar and 'put on clamp. If clamp is too loose, bend sufficiently to hold cap firmly on jar.

No.9-Process

required length of time according to time table, whether for Pressure Cooker, Boiling Water Bath, or Steamer.

No.10-Remove

jars from cooker or canner. Do not tighten screw bands.

Set jars on several thicknesses of cloth and allow to cool in an upright position. Do not set hot jars in a draft.

No.

11-Test

for seal as instructed in Step No. S Open Kettle Method, page 5.

USING

~

MASON

JARS

AND

CAPS

"SELF S~"*

Brand

This method has been succeeded

by more modern methods.

Open Kettle

canning is not recommended

for fruits or tomatoes because of loss of nutritive value of the food and the danger of contaminating the food before jars are

sealed.

When fruit is not sterilized

by sufficient

cooking, or if contaminated

O\,~N

during packing, getting a seal on jars and caps will not prevent spoilage.

Use this method only for preserves, jams, butters, pickles and other foods

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~-ft \.~

to which are added enough sugar or vinegar to help keep them from spoiling.

When

canning

this way, cook product

in small amounts

and seal while

boiling hot.

The following steps are important

and must be carefully followed.

STEPSFOR 'OPEN KEnLE METHOD

Remove KERR Mason

No.1-Examine

top of jars to see that there are no nicks, cracks, Screw

Bands

after

sharp

edges, etc.

24

hours

as

bands

are unnecessary once

No.2-Wash

jars well in hot soapywater, then boil in clear water for at jars are sealed.

Use

least 15 minutes. Scald KERR Mason Lids by placing them in pan and Screw

Bands

over

pouring boiling water over them. Do not boil but let stay in water until and over.

ready to use.

No.3-Prepare

foods according to recipes.

No.4-Fill

only ONE sterilized KERR jar at a time to within Y2 inch of top of jar with the boiling hot product and liquid.

No.5-Wipe

top of jar free of all seeds, pulp, etc.

No.6-Seal

each jar immediately as filled, by placing scalded KERR

Mason Lid on jar with sealing composition next to the glass and screw band tight.

This means as tight as the hand can screw the band. Do not use wrenches. When using &onomy Jar, place scalded &onomy Cap on jar and'

put on clamp. If clamp is too loose, bend sufficiently to hold cap firmly on jar.

No.7-Set

jars on several thicknesses of cloth and allow to cool in an upright position. Do not set hot jars in a draft.

No. a-Test

KERR Mason Lids for seal as follows: When jars are cold, take a spoon and gently tap the lids. If properly sealed, they will give a clear, ringing note, and be slightly concave (curved inwardly) caused by the vac-uum inside. If not ,properly sealed, the sound will be dull and low in key, in which case you have an opportunity to re-can contents and thus save your, food. If food touches lid the sound will be dull, but not hollow or empty like unsealed jar.

Page

5

*TRADE MARK REG. U. S. PAT. OF"F".