ducts are put in.

2. Use same time-table as for hot-water bath or wash boiler.

3. Remove jars from steam at the end of the sterilizing period. Do not
allow them to "cool off" in the steamer.

The operation of a water-seal canner is very simple.

1. Jars put on racks and lowered in water as in wash-boiler but due
to an extra jacket the temperature is higher than boiling water.

2. Follow time-table under water-seal.

OPERATION OF STEAM PRESSURE AND PRESSURE COOKER CANNER

1. Place each jar in the canner as soon as it is packed.

2. Have water come up to but not above the platform.

3. Have canner absolutely steam tight.

4. When canner has been filled fasten opposite clamps moderately
tight. When this has been done tighten each clamp fully.

5. Allow pet cock to remain open until live steam blows from it.

6. Close pet cock.

7. Force pressure to the required point before counting time.

8. Maintain a uniform pressure during the sterilizing period.

9. Allow canner to cool before opening pet cock.

10. Have pet cock completely closed during the cooling.

11. Open pet cock before vacuum forms. This is evidenced by a rush of
air into the canner when the pet cock is open. You can test this by
placing the finger over the end of the pet cock. If a vacuum forms it
will draw the flesh of the finger into the opening.

12. Remove jars from canner and tighten lids as soon as canner is
opened.

BREAKAGE OF JARS

When breakage of jars occurs it is due to such causes as these:

1. Overpacking jars. Corn, pumpkin and sweet potatoes swell or expand
in processing. Do not quite fill jars with these products.

2. Placing cold jars in hot water or vice versa. As soon as jars are
filled with hot sirup or hot water, place immediately in the canner.

3. Having the wire bail of glass top jars too tight.

4. In steam canner, having too much water in the canner. The water
should not come above the tray.

5. Cold draft striking the jars when they are removed from the canner.

6. Wire spring too tight, thus breaking jar when contents expand.

MOLD ON CANNED PRODUCTS

Mold may result from one or more of the following:

1. Leaky rubbers or defective joints.

2. Removing tops from the jars at the end of sterilizing period and
substituting new rubbers, without returning the jars to the canning
outfit for at least a few minutes.

3. If the jars are kept in a damp cellar where the rubbers may
decompose, mold