and volatile oil contents will be extracted
by the water and lost.

LOSS OF LIQUID DURING CANNING

A loss of liquid in canning with a hot-water-bath outfit may be caused
by one or more of the following:

1. Not having the water in the sterilizing vat cover the tops of the
jars by at least one inch.

2. Not providing a suitable platform to hold the jars off the bottom
of the sterilizing vat, permitting circulation of water under as well
as around the jars.

3. Not having the wire bail that goes over the glass tops of jars
sufficiently tight.

REASONS WHY JUICES ARE DRAWN FROM JARS WHEN CANNING WITH STEAM
PRESSURE

1. Open pet cock after pointer or gauge has reached zero; test for
pressure by opening pet cock slowly at first. The gauge does not
register pressure until about one pound of pressure has formed, hence
opening the pet cock before the pointer is at zero means that from one
to two pounds of pressure is being relieved and this will draw the
juices the same as allowing the boiler to stand and a vacuum to form.

2. Allowing the pressure to fluctuate during the time of sterilizing,
such as running the pressure up to fifteen, back to seven or eight and
then up again.

3. Wire bails can be and should be a little tighter when jars are put
in a steam pressure canner. The clamp should be left up as stated.

4. There may be an escape of steam around the seal of the boiler and
this would allow the pressure on the inside of the boiler to
fluctuate.

Any one of those four things will always cause loss of juice.

OPERATION OF HOT-WATER-BATH OUTFIT

These four rules will help in the operation of the hot-water-bath
canning outfit: Example, wash boiler.

1. Support the jars off the bottom sufficiently to permit the
circulation of water under and around the jars.

2. Have the water cover the tops of the jars by at least one inch. The
heat and pressure must be equal on all parts of the jars.

3. Count time as soon as the water begins to _jump_ over the entire
surface. Keep it jumping.

4. Remove jars from the water and tighten the covers as soon as the
time is up.

Rapid cooling of the products prevents overcooking, clarifies the
liquid and preserves the shape and texture.

Operation of steamers or "double-deckers" as they are sometimes
called. These have a small amount of water in a pan below two racks
and the products cook in steam instead of boiling water.

1. Have water boiling in pan when pro