full diameter of the can open for filling. That
part of the cover that comes into contact with the can is coated with
a compound or fitted with a paper gasket or ring which makes a perfect
seal when the cover is crimped on the can. Some mechanical device is
necessary for sealing this can, and this is the sealer.

Cans may be had with inside enamel or plain without any enamel. The
following fruits and vegetables should be canned in enamel-lined cans:
All berry fruits, cherries, plums, rhubarb, pumpkin, beets and squash.
All highly colored products should be canned in enamel-lined cans to
prevent the bleaching effect induced by their action upon the plain
tin. Some prefer to can fish and meat in the enamel-lined cans. Other
products not mentioned here may be canned in plain cans, since they
are less expensive than the enamel-lined cans.

Covers are lined in two ways, with the paper gasket and the compound
gasket. The compound gasket is merely a preparation, scarcely visible,
applied to the under side of the cover and is not easily damaged by
handling. The paper gasket is a ring placed on the under side of the
cover and must be handled carefully. If the paper gasket becomes
broken the cover must be discarded. To sterilize covers having the
paper gasket, place them in the oven for a few minutes, but _do not
wet them_, before sealing cans. Do not remove or handle paper gaskets.

When the cans are removed from the cooker the ends should be raised;
this is caused by the pressure within. If they are not raised at the
ends the cans should be carefully examined for defects. After the cans
are sterilized they should be cooled off in water. This will cause the
ends to collapse. If they do not collapse the reason is probably due
to overfilling. It must be remembered that peas, beans and corn swell
a certain amount after water is placed in the cans; therefore, in
canning these vegetables the cans should be filled only to within a
quarter of an inch of the top. If the pressure of the air from without
will not cause the end to collapse, it should be forced in by hand.

THE TINNING OUTFIT

Tin-can sealers are made to handle the regular Number 2, or pint
cans, and the Number 3, or quart cans. The sizes are interchangeable,
so that in a few minutes' time a Number 2 machine may be changed into
a Number 3 machine with the necessary attachments. So it is economy to
buy a machine with these attachments, as you can then use either pints