xt7pc824cx1w https://exploreuk.uky.edu/dips/xt7pc824cx1w/data/mets.xml   Kentucky Agricultural Experiment Station. 1928 journals kaes_circulars_220 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. 220 text Circular (Kentucky Agricultural Experiment Station) n. 220 1928 2014 true xt7pc824cx1w section xt7pc824cx1w COLLEGE OF AGRICULTURE
Extension Division
THOMAS P. COOPER, Dean and Director
CIRCULAR NO. 220 ,
HOME CANNING O*F F RUITS AND VEGETABLES
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Lexington, Ky. ‘
May, 1928.
Published in connection with the agricultural extension work carried
ml by wopcration of the College of Agriculture, University of Kentucky, ·
with the U. S. Department of Agriculture and distributed in furtherance
of the work provided for in the Act of Congress of May 8, 1914.

 C O N T E N T S
Page By
VVl1y Can .......>...............~...»................»... . .......»....»....»....--.------........~................. 3
Spoiling of food ....................».....................»..............................»......»........... 4
Canning equipment .........................,...............................................»r.........,.., 6
Containers for canning ..............................................................»...........,....... 11
Preparation for can11i11g .....................................»..............Y................,........ 14 glu,]
Steps in canning ............. · .................................»»»...............»...........................,. 1 4 but plow
1. Preparation of Jars and cans .,»......»...».......».................»........,.....11 11 _ .
2. Selection of tl1e product .............,...................V.......................1.... 1-1 muwuu
3, Cleaning and grading .............................................................,.___ 15 Ufthcsc
¥ 4. Blanching or precooking ...,......1...................,.........................__,..1 16 The gzlrd
5. Packing in jars and cans ....................,,.......................»..............._.. 16 ws my
‘ 6. Adding water or syrup ..._...1.......,..............................._..._..,,......,___ 1T l)Omm(,S7
Table of syrups for canning fruits .................1...__......_...__,________ 1S Cmmmlt
7. Adjusting the lids and sealing ............................................,......... 18
S. Processing ............................,............,._,...................................1.,...,. lf} mls OHIO]
~ 9. Care of containers after processing .......................................... 21 of Nuwii
10. Storing canned foods ____........__.__,.___..........______...._,___.___.__.......,...... 21 om>;·g_y H
Directions for canning vegetables ............................,.............,................. 22 m(.|l POT
Directions for canning fruit ................................,......................................... 27 (hw, not
Score card for canned vegetables ,...,..............l....................,................... 31 ~ " _
Score card for canned fruits .,.,.............................,.................................... 32 \°g(
Time table for canning vegetables ..............,.,.........................1................... 33 H Sllllllly
Time table for canning fruits .................._........._..._.........,.....__.................... 34 the Milk
_ Budget for canning and storing vegetables a11d fruits ........................ 35-37 {mm thc
Food habit score card ...............................,,.................i_,......_.......................... 33 Whigh mx
Addresses of canning supply companies ._.,.,,..._.....,....._..........,...............i 38 .
oi propc
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Cain

 CIRCULAR NO. 220
Home Canning of Fruits and Vegetables
ge By DIXIE HARRIS, Field Agent in Foods and Nutrition
3
   
G
[1 WHY CAN?
lt Spring used to be welcomed by a st1·enuous and anything
  hut pleasant siege of bitters, sulfur tonics or "blood thinners"
L, ina vain attempt to overcome "that tired feeling". Regardless
15 of these endeavors the tired feeling usually lingered until after
to the garden was supplying its early and welcome products. lt
i6 was not realized that a long winter`s diet composed largely of
ll potatoes, meat, dried beans and pie was responsible for the
  constant fatigue, lack of resistance, frequent colds and numer-
1,, ons other minor ailments of the family. Our newer knowledge
gl of nutrition has taught us that health, resistance, vitality and
21 energy are largely dependent on food and that to be well fed
  cach person should have two fruits and two vegetables every
  , day, not counting potatoes and dried beans.
32 Vegetables are good sources of minerals, especially iron for
33 asupply of good red blood. The roughage of vegetables, and
34 thc acids of fruits aid in regulating the elimination of waste
  from the body. Both vegetables and fruits contain vitamins
gs which are essential to good health. The 1Hllll`l`J}lS and vitamins
of properly canned fruits and vegetables compare favorably
with those of the fresh cooked foods. During the winter the
hcst substitutes for fresh fruits and vegetables are stored or
canned ones. A liberal supply of canned fruits and vegetables
will do much to assure good health during the winter and pre-
rent the necessity of spring tonies.
l Canned fruits and vegetables give variety to the winter
(het, and make menus more interesting and attractive. Since

 4 Kentucky Extension Circular N0. 220
"variety is the spice of lifc" it is wise to have well-filled shelves mcthm
of canned foods from which to choose. Stmy 1
The wisdom and economy of producing sufficient vegetables longer
and fruits for a good supply during the growing season has Smly
never been doubted. It is equally good wisdom and eeononiy Di
to produce a surplus. for canning which will care for faintly SMB Oi
needs during the winter season. Definitely plan to produce H 1.
surplus and to "ean to save the surplus." (See also canning 2_
budget.) 3.
4.
SPOILING OF FOOD
Certain changes take place in developing fruits and vege- S]
tables which are known as ripening. These processes continue 1.
after foods have reached their prime causing deterioration and
making them more susceptible to the action of the minute plants  
known as bacteria, yeasts and molds which tinally cause their '
spoilage. These tiny organisms (bacteria, yeasts and molds) are 4_
found practically everywhere in water, air and the soil. The 5.
spoilage of food may be prevented by (1) destroying the organ-
isms already in the product, and (2) making conditions unsuitcd D`
for their further action or sealing against their re-entry. ?Su?Hi
Prercntiion, of Spofluge. Three common types of food pres- IEOEILO}
ervation are: (l) drying; (2) use of home preservatives; (ii) isa Sp
(Z{lI]ll11lg‘,· U _ OXCGM
Drying is the process by which sutticient water is removed Bmuli]
from the food so that the bacteria, yeasts and molds are unable the U1
. to cause changes which result in spoilage. mont 2
By the use of such harmless home preservatives as sugar, Nmmt
salt, vinegar and spices the destructive processes of baeterizl, mowly
yeasts and molds are checked. pp to
Canning is the process by which these organisms are de- wlmm
stroycd by heat and their further entrance is prevented by seal P}
ing.
Certain bacteria are ditheult to destroy; since they CHN    
change into a more heat resisting form known as spores. Tilt m?i;:i
spores, if not destroyed, develop into active forms after lll? gold 
proper temperature is reached. The interniitent. or tl1ree—·
, w **1- ":M ' ·‘* 7 ‘ .   I ·.  A i  
l - Q`?  c   - y  s.is       »*".   , y· r; ms"
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· *—  ·-     i i l -  I   l  \i,» s   .  rf `»i’T Kill
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2. Home equipment which can be successfully used for water bath pro-
cessing. Lard can with h0me—n1ade wooden rack, wash boiler with com- ~
mercially made wire rack, and individual jar holder which may be used
with either canner.
CANNING EQUIPMENT
C Canning equipment includes utensils for the preparation
of foods for canning, vessels for precooking or blanehing, C2lllll€l'
for processing containers, containers such as tin cans or jars,
lids and rubbers. The following list of small equipment makes
home canning easier.
2.
ii itr
1. Colander. 0 mg
2. Sharp, stainless steel paring knives. W
3. Accurate measuring cups. WC]
4. Accurate measuring spoons. ` li ‘
5. Large wooden spoon. gnrbag

 i Ccmwlng Fruits and Vegetables 7
6. Wide-mouthed funnel for filing jars.
7, Jar lifters.
3, Paddles or wooden spatulas to aid in packing containers.
9. Hand sealer if tin cans are used.
10. Lifter for hot pan.
TYPES OF CANNERS
Open Kettle. For the open kettle method of canning a
large vessel is necessary for boiling the food. Tin pans or
chipped enamel vessels should not be used for fruits and toma-
toes.
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3. Cpmmercially made water-bath canner, equipped with two racks
lwldnng s1x jars each.
Water Bath. Water bath eanners may be purchased as
such, or may be arranged from other equipment. Galvanized
Sarbage pails, large buckets, lard cans and wash boilers have

 8 Iftciztzttshy Extension Circular N0. 220
been used successfully. The canner should be deep enough to
allow o11e inch of water to cover the jars and have several inches ;
of additional space. There must be a well-fitting lid to inelose
the steam and prevent water from rapidly boiling away. A  .
rack or false bottom o11e inch from the bottom of the canner  .
allows for free ci1·culation of water under the jars, prevents  ;‘
breakage and lessens likelihood of jars losing liquid. The rack  
may be made of a strong wire netting, one-half inch mesh, or , i
wooden strips nailed together securely. Handles attached to  ‘
the rack arc convenient for lowering and removing jars from  ·
boiling water. Straw, newspapers or cloths are unsatisfactory Q
for the false bottom since they prevent the circulation of water.  
The temperature of a water bath canner never goes above A
boiling (212° F.) so this type of canner is best suited to foods
which are easily kept such as fruits and tomatoes. However, (
these canners have been used successfully in Kentucky for
canning non-acid vegetables such as beans, peas, corn and spin-  
ae h. l 
N/routers, or N/cum ('unncrs. Processing may be done in
steamers, or steam canners. The lower part of the steamer is Sy
tilled with boiling water and the jars are placed on 1·acks in _ omniet
the tightly closed or covered compartment above. The live ·\¥l'l€l·
steam from the boiling water surrounds the jars and processes Hull ll
. them. Since the steam in this type of canner is not under pres-  Om,]
sure the temperature does not go above boiling, The time ef ],`,,,,,, ,
processing is the same as for a water bath canner. There is 3 DOM
less danger of burning oneself in placing or removing jars. pressui
\Vater must boil vigorously during the whole processing ])Cl`lOd llllctl l
and must be added as it boils awav, On the best steamets tl lull} ll
“ _ l)l`!'l1lS
whistle indicates when more water is needed, This water llltlli ,,,_`,_SSu
be added thru a small pipe from the top without opening Tlll? as mg,
doors of the C2l11l1Cl`. jars ui

 l
C<111m`11g Fruits and Vego/ublcs 9
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Steam Pressure Cles. Tl1e C2l1l1l0l' C()1l$lSlS of zi he11vy z1h1111i1111111, steel
1>1· e11:1111ele11111li11g· l`l‘lll])(‘1'2ll'lll‘(‘,
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]11‘ess111·e l)CC0l]1l11Q' t<10 ;:1·ez1t. lll this 15*110 of Cillllll‘l` Sl'L‘2llIl is 01111-
fhied ll11(l(‘1' ]}1'€SSll1'(‘. The l(‘Ill])(‘]'2ll'lll`(‘ nt the 111111111·1· veiries
11‘itl1tl1e ])1`("SSll]'C [iil'(}lll 2l2] F. \\'ll(‘l1 the \\'2ll'\‘l' i11 the (€2l1l]l(‘l'
l>€Q‘h1s t0 hoil 11111l 1)]'(‘SSlll‘(‘ g’2lg'(} 1'L‘g`lNli(‘l'S U to ENV l*`. \\'ll(*1l the
}>l`(’SSlll°Q 1'C§'lSl(‘1'S 15 })()llllllH. A ])l'(‘SSlll'(‘ ot' lit’t1~1·11 |)()llllllS is
11s high as IIIOST Cillllllllg tll1'(‘L'l'lUllS SllQ;l'(‘>ll`. A 1·11al1ls the
g111·s up from the hotteiu ol? the c0<1ke1·.

 10 Kentucky Extension Circular N 0. 220
Steam pressure cookers are economical because they save C
. 011
fuel, energy and time, and because foods s0 processed are 1ll0l`e , 2)
likely to keep. They are excellent for the preparation of certain lmS’ (
types of food. Pressure cookers may be purchased in several GZO5
SiZ€S_ ll0lll€ CH
best suit
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   are il     12+ “\‘' YY ··‘`*i  5  . V. Lq1rre111<
  ,¢;§WE;“e~;»t“té»Cfg".,;;Li'3·i§;i 3,}% 1»;€#T;¤¢`*>    ’»‘`· — ` 1 ‘
  V‘ s   we  ( °
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    1 »
·_,_     ry;    y y to pack
1 .—`_.;.  * i. y increase
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·     ‘ ’‘’;· ii  it `.*’ Q.; ·.-   1.vg,2i€     1 ‘ 1 tlle Jill`.
  1 .     . ·  .;;;~}F?t.s` er   t · ml Shui
  ,   `¤   A 1 1 pint, qu:
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  ‘‘‘ ` .1   A   - wt .1   ~`.»·‘ it ·*   . i Ul? to ll?
l’‘;‘ ?’     “       ·i11i t     p 1
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5. Steam pressure canner, showing container, rack and lid. ·4>ll?“;
Core of Pressure Cooker. It is extremely important that QE
the lid of the pressure cooker fit perfectly in order to confine N
the steam. A very small dent or a deep scratch on the lid or
rim of a cooker may break the seal. Cookers which are used only
for canning and cooking and which are carefully handled should
last llldetlnitely. The small metal ball in the safety valve Sl10Ul(l ghQil1t size: square, wire-clamp g·l;tss—Lup; Maison st1‘n_uIlit Sh0L1ld€{`·
Front row, left to rigl1t——liulf—piut size: wire-clamp glass-top jar, aut0ma.t1c
seal wide mouth, and wide mouth Mason.

 12 Kclitue/.·y E.r1'e11s1`o11 CZiI‘('1tt(lI‘ N0. 220
inetal. lt? the ]l()l’Ct‘l21lll cracks tliscartl the liZNll(’t~}i% i11 <>])Olllllg' jars hriiigs tronlile the next
canning season. A Sllll[)lt‘ lll(‘l`ll(>(l of openirig a jar is to pull
the ]‘lll)llt’l' ring ont with a pair ol? pliers. Turning a 111218011 jar
l`l])Sl(lQ tlown i11 hot water to cover the l'lll)l1€1‘ will SOlitO]1tllQ ‘ 
1;11l1l1e1· antl lll2Il{t* it O1lHl(‘l' to press a (‘.  
The a11to111atic seal top I'(?flllll'(‘S no rnhher hut 11ew tops  Q" 
lllllSl he ])lll‘Cll2lSO(l each year. llllt,l(‘l’ the lacqneretl metal top `\QQl1i _/`,4. iii.)?
2ll'()ll]l(l tl1e nntler outer etlge is a hartl, waxlike COllll)Gll11(l which  
SUlil(`1lS \\`ll(‘ll heatetl and o11 eoolings 'li()l'lllS a seal. V  
Tz'11 ('rzas. The S2l]lll`2ll'}` or 1`llll seal type of tin Oilll is  
` rapiilly reiilaciiig the cap anrl hole type which retlnires exhaust-  
ing tllltl b`Olll<‘l`l]lg`. When ‘l'oo1 of sealers are (lll l`ll(‘ lllill'l{t*`l', o11e ot \\’l1l¤'ll FSU
can he aeljastetl to tit either lllllllll(‘l' 2 (pint) or ]llllllllCl` Tl lm HLW
A (quart) eans. Tliese sealers lllély also he nsetl for (>])(‘lllllQ` al1llSlllg Tllll(‘ is 0\'f‘l‘; (3* Si
they lll2l_\' lze ])lllllQ'<’·.;;m£_¤;Q,i,$:,{__ A ‘ L;_ 
..- f   V···V. °·’:·  _  V,.. -L~»·~-·-··""`¢;-~—·-·_ ,,4s t     ,.4
  ,. g, -  —=, ; 1   1 ¢   4.  ~   1  ¥ x 2.  . ,  _ ·,,    *3/ '»'_  
1          ~~-~   , -  »~M (F      
t_    i.._j._V_i_j;r;iIj  l \   V 1.  ,     ' 1       .    
 kv ?~· ··*jj;-py;  3.. “ . _ _.   eg,-, .   ·  
`1;;;;2’ 1i*“ ’ii.  -   1 F’lNT¤“°QUART,REFLAN55R__
  i it _ i   fj,  
‘¢ ;g»1‘NT1ATTAcHM;Nvs 1 t · 1  
T. llillltl sealer 1`t»1‘ scz1li11;· szuiitzary tin wins. (<.`0111·t·,·sy 0f the llnrpee
Sealer C0111pz111y.)
RUBBERS
Use tl1e liest 4jll2llll'_\' 0f rnlilier rings, use Ullly 1lt‘l' t0 l'(‘lllU\'l‘
l\’l1l*I10]>(‘11l11gA'jzl1‘s and e0st 110 lll(ll‘(‘. Put the lip (lll lll(‘ 011110-
site sitle ]li1'O111 lllG bnil 011 glass 10p jars. 'l`w0 1·11l1l>t·1·s Slltlllltl
llO\'(‘l' lie used 011 0110 jnr.
Tests for 1`lll)l)C1‘S.
l. When rubber is bent sl1a1rnly buck 011 itself there should he 110
signs 0f C1'21(5l{lI]g 0r l)1`G{ll(lllg.
2. Rubber rings sheuld stretch twice their length und return
E1l11lOSt in11netliz1tely t0 their original size.

 14 Kentucky Extcrisiou Circular N 0. 220
PREPARATION FOR CANNING quarts sa
Before starting to can, the housewife should collect and tamily’s
examine her equpiment and put it in good order. It is well to “On
do this several days before the canning season begins. She Vegetablc
should have a liberal supply of new rubbers. Jars and lids hence ar
should be tested and fitted. A sure method of testing is to put
water into the jar, put on rubber, fasten the lid tight and in-  
vert. lf the jar leaks try another lid. All defective lids and { J 
jars should be discarded to avoid future trouble. Regulate  
bails for glass-top jars by removing from jars and tightening  ""V__
or loosening them by bending to tit. _ `  
Special care must be taken to sterilize lids and jars from  
which spoiled food was removed. NVash thoroughly and steri- I.   ,;_`  
_ lize in a pressure cooker or boil in a solution made by adding    
two or three tablespoonfuls of washing soda to one quart of ·`    
hot water. Then boil in clear water and rewash. This special j. Q. j
care is necessary to prevent the contamination of new food from gi
bacteria left in jars and lids.  
STEPS IN CANNING   ili 
1. Preparatlon of jars and cans 8_ Jar
Jars, cans, and lids to be used in canning should be thoro- {’§$j‘ér 3,;,.1
ly washed in clean, hot suds, rinsed, immersed in hot water, _
j brought to a boil and kept hot until time of packing. Adjusting whmjl ml
the rubber before packing will prevent specks of food from ji) 1}**
becoming lodged between the jar and rubber. O weve
allow for
2. Selection of the product 3_ mmm
— Foods are most satisfactory for canning at the height of Frm
the season or when each crop is in its prime. Immature fruits fully cle:
and vegetables are lacking in flavor. XVilted, rotting or defer- tieular cz
tive foods contain bacteria which make them difficult to keep. found in
They should be discarded. time, use
lt is economical for the woman who has a small canner of pour the
a limited supply of vegetables to can either every day O1' SQVOMI task ef V
times 3. week. This plan should insure vegetables in excellelll GYM
condition and should neither interfere with regular duties no? to he ear
overtire the already busy housewife. Canning three or six appearan

 I
Canning Fruits and Vegetables 15
quarts several times a week will soon 1ill the average size
family’s canning budget.
"One hour from garden to can" is an excellent slogan.
Vegetables and small fruits deteriorate quickly after picking,
hence are more difficult to keep. Fresh foods for canning
.;: i* ~-i .     i   i,   iii.'i ii 
        e     ——tfe   i  
 V; 3 ..-.,   .   ‘   ‘‘‘‘’ c ‘`*e   it `     czT `T—;?a
  ,    ‘_ 1 r   W
"\&L_L_,,;->  ~ " `~   ¥—°¤ `, ’i»  T ; · ~¤»  ·-  
    ,».,*   ·~   vi .     ii`·   i 1 i ..tr ·  .e‘  '? .    
“       Y L * - —   2  
  ·‘’·      `- _ `        
.~. ..,   , i °'_t`     ~   `‘`` — [ .  its
  `iii i·        .   _'   i'=   eei.   Y *   V  
.  — ». .r—  is  .».»    
8. Jars of green beans. Left to right: 1. Overmature beans, fancy
pack. 2. Tender, young beans cut for table use. 3. An utility pack of
tender young beans.
which must be kept from one day to the next, should be stored
(1) in a cool place to prevent wilting, (2) in clean containers
to prevent contamination, and (3) in shallow containers to
allow for circulation of air and to prevent bruising.
3. Cleaning and grading
Fruits and vegetables to be canned should be ver care-
D
fully cleaned. Low-growing vegetables like spinach need par-
ticular care because they are apt to carry heat resisting bacteria
found in the soil. Do not wash too many vegetables at one
time, use plenty of water, lift the vegetables out rather than
pour the water off. A large colander or wire basket lessens the
task of ‘svashin¤· fruits and vegetables.
C! C
Grade for firmness, ripeness and quality. If a product is
to he canned whole or in halves, grading for size improves the
allhcarance and increases the value of the product. Foods not

 16 ]{(’}IZ‘1((‘h']j l§.r/eizsioiz Czreatirtr N0. 220
to be canned whole should be cut i11 uniform sizes convenient layci
for packing o1· serving. it is a convenience for the housewife and
to label her canned products to correspond witl1 her grades,
reserving the lowest grade for family usc. 6* A
4. Bianching or precooking \\‘e1‘€
lilanehing is the process by which ·foods are prepared for bubii
cold packing. ln the past few years the hot pack has taken
the place of cold pack in thc canning of non-acid vegetables,  
The eoldhpack method is still used in the canning of fruits or    
acid wgetcables which require shrinking and peeling.  
Small fruits such as berries, cherries, grapes, currants.   I``—‘
gooseberries, are often canned with no preliminary heating or  
preeooking since they do 11ot require peeling, shinking or wilt- i 
Blanching is the process of dipping; ill boiling water for  
a short length of time and plunging immediately into cold  
water. This process loosens the skins of such foods as peaches,  
apricots., tomatoes, etc. lt also softens and shrinks thc product  
· sitfticiently to make it easier to pack to good advantage in thc  
jar. A Q
Non-acid vegetables are precooked in preparation for pack-  
ing, This process consists of i)l’i]lQ,‘i]lg' the product to a full boil  
and keeping there for a short time varying with the produ;·t.  
l’reeooking· drives out the ai1·, shrinks and softens the product I
thus permitting; a fuller pack, makes immediate scaling; possible, tmeii
and facilitates the penetration of heat to the center of the jar in
_ processing: the ·
jar 1
5. Packing in jars and cans pI'O])
Jars or cans should be clean, sterile and hot before pack- with
ing. Adjust rubbers before packing, in packing precookcti thec
food, work quickly to prevent cooling; Fill jars or cans well POUU
but not so full of solid material that it is dittieult for the lityliiti iiriitit
to carry the heat to the center of jars, So-called fancy paciie l mf
are not desirable for exhibit or home use as more time is spent ,
than the packs warrant. The arranging of pears or peaciiea in Wiki

 1
Oaimiag Fruits and Vegetables 17
t layers avoids breaking them and makes a fuller, neater pack
e and is advocated.
Y, 6. Adding water or syrup
Cover vegetables with the boiling liquid in which they
were prccooked, adding boiling water if necessary. Remove air
I- bubbles by slipping a spatula or case knife down the side of
rl . . . . .
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9. The peaches in the left-hand jar are neither of uniform size nor at-
1 tractively arranged. The right-hand jar shows attractive, econoinical pack.
1
the jar in several places. This is especially necessary in a
jar with shoulders. Add salt near the top of the jar in the
proportion of one teaspoon to each quart of vegetables. Over·
. salting or the use of sugar should be avoided as they change
l the original flavor of the veget