capping the full packs arrange the cans in rows upon the table
while the capping and tipping irons are heating in the fire. Take a
handful of solder-hemmed caps and place them on all cans ready to be
capped. Place a finger on the vent hole, hold cap in place, and run
the brush containing a small amount of flux evenly round the
solder-hemmed cap with one stroke of the hand. Do this with all cans
ready to be capped. Then take the capping iron from the fire. Insert
in center the upright steel. Hold the capping iron above the cap until
the center rod touches the cap and holds it in place. Then bring it
down in contact with all four points of solder-hemmed cap and rotate
back and forth about three strokes. Do not bear down on capping iron.
A forward and back stroke of this kind, if properly applied, will
perfectly solder the cap in place. Remove capping iron and inspect the
joint.

If any pin-holes are found recap or repair with copper. It may be
necessary to use a piece of wire lead or waste lead rim from a cap to
add more lead to the broken or pinhole places of a cap.

Tipping a Tin Can. Take flux jar and brush. Dip brush lightly in
flux and strike the vent hole a side stroke, lightly, with brush
saturated with flux.

Use the waste solder-hemmed cap rim or wire solder. Place point of
wire solder over vent hole. Place upon this the point of the hot,
bright, tipping copper. Press down with a rotary motion. Remove
quickly. A little practice will not only make this easy, but a smooth,
perfect joint and filling will be the result. The cans are now ready
for the canner. The handwork is all over, for the canner will do the
rest.

Precautions. Do not fill tin cans too full. Leave a one-eighth to
one-quarter inch space at the top of the can and see that the product
does not touch the cover. If any of the product touches the cover the
application of the hot iron produces steam, which may blow out the
solder, making it impossible to seal the can.

RULES FOR STERILIZING

Remember all fruits and vegetables are prepared for tin cans exactly
as they are for glass jars and the period of cooking or sterilizing is
the same. The following rules will help to avoid difficulties in the
operation of the various canning outfits:

For hot-water-bath outfits, whether homemade or commercial.

1. Support the cans off the bottom sufficiently to permit the
circulation of water under and round the cans.

2. Have the water cover the tops of