boiling.

For this false bottom use a wire netting of half-inch mesh and cut it
to fit the bottom of the sterilizer, whether boiler, pail or bucket.
If you haven't any netting and do not care to purchase it a wooden
bottom can be made to fit the sterilizer, or if that is not available
put thin pieces of wood in the bottom--anything to keep the jars from
coming in direct contact with the bottom of the sterilizer.

If you have only a small quantity of berries or fruit to can use a
deep saucepan with a tight-fitting cover and a few slats of wood. This
rack is absolutely necessary to keep the contents of the jars from
becoming overheated. Even if they should not break there is a tendency
for part of the contents to escape under the cover and be lost. Do not
use hay, old clothes, newspapers or excelsior for a false bottom; they
are unsatisfactory because they do not allow proper circulation of
water.

Individual jar holders are very convenient and are preferred by many
women to the racks. Inexpensive racks with handles are on the market
and are worth what they cost in saved nerves and unburned fingers.
Some hold eight jars, others hold twelve. So it just lies with you,
individual housekeeper, whether you want a rack that will hold all
your jars or a set of individual holders that handles them separately.

To return to the subject of the canner, let me add that no matter what
kind you use, it must be at least three inches deeper than the tallest
jar. This will give room for the rack and an extra inch or two so that
the water will not boil over.

Besides the canners, the jars, the rubber rings and the rack you will
need one kettle for boiling water, into which the product may be put
for scalding or blanching; another kettle for water--if you haven't
running water--for the "cold dip."

If you use a homemade rack without handles you should have a jar
lifter of some kind for placing in and removing jars from the canner.
If individual holders are used this is not necessary, as they contain
an upright bail. Some women use a wire potato masher for lifting the
jars out of the canners. Other kitchen equipment, such as scales,
knives, spoons, wire basket or a piece of cheesecloth or muslin for
blanching or scalding the product, and the kitchen clock play their
part in canning.

No canning powder or any preservative is needed. If the product is
cooked in closed jars in the hot-water bath as directed the food will
be sterilized