irup can be
added. When a jar thus packed comes from the sterilizer the berries or
fruit are not floating as they would be if they were not scalded.

Another method employed to prevent berries from floating is to put the
hot sterilized jar on its side while cooling and to roll it frequently
during the cooling period. The berries are then evenly distributed
through the sirup.

In canning mushrooms in tin, always use lacquered cans. Do not fail to
blanch and cold dip before packing, and remove the mushrooms
immediately after opening the tin cans.

In canning cabbage and other similar products always soak the product
in cold brine for one hour before sterilizing. Use 1/2 pound salt to 12
quarts water. This is believed to improve the flavor. Always wash
greens or other vegetables, to remove all dirt and grit.

TROUBLES WITH TIN CANS

To discover pin-holes or any leaks in a tin can, immerse it in boiling
water after sealing and if there is any bubbling from the can, you may
rest assured it needs resealing.

Swells in tin cans are caused by insufficient sterilization. The
action of bacteria causes gas to form in the can and as a result there
is a bulging at either end. If left alone long enough the cans will
explode. Watch carefully all bulging cans and use them first.
Sometimes a slight bulge occurs when a can has been filled too full.

If you have trouble sealing tin cans the chances are that the can is
too full. See that no particle of food touches the top or when
soldering, if you employ that method of sealing, small pin holes will
be blown in the seal by escaping steam which is generated by the hot
sealer coming in contact with the cold food. Another cause of sealing
trouble lies sometimes in a poorly heated capping steel or because it
is not kept brightly tinned. To make a proper seal the steel must be
kept bright, hot and clean.

Also, be sure you buy good solder as there are inferior grades that
are too poor to flow when properly heated.

FROZEN PRODUCTS

Watch all jars and cans that have been subjected to a freeze. If the
cans or jars do not burst the only harm done is a slight softening of
the food tissues. In glass jars after freezing there is sometimes a
small crack left which will admit air and consequently bacteria.

Sometimes cans and jars tip over in the wash boiler during
sterilizing. This is caused by using a false-bottom which is too low
or because it is not well perforated. Or it may be d