the cans by at least one inch. The
heat and pressure must be equal on all parts of the cans.

3. Count time as soon as the water begins to jump over the entire
surface. Keep it jumping.

4. On removing the cans throw them into a sink with running cold water
or plunge them into a pail of cold water.

5. If the cans are laid on their sides the false bottom is not
necessary.

For steam-pressure and pressure-cooker canners the following
precautions should be observed:

1. Lower the inside crate until it rests on the bottom of the
steam-pressure canners. In the case of the pressure cooker put the
rack in the bottom of the cooker.

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

3. Tin cans can be piled one above the other.

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

5. Have the canner absolutely steam-tight.

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

7. Close the pet cock.

8. After the gauge registers the correct amount of pressure, begin
counting the time.

9. Maintain a uniform pressure throughout the process.

10. When the process is completed allow the steam to escape gradually
through the pet cock. You can lift the pet cock slowly, using a pencil
or a knife. This can be done only with tin cans. If glass jars are
used the canner must be cooled before opening the pet cock. Blowing
the steam from the pet cock is likely to cause a loss of liquid from
the partly sealed glass jars.

11. Throw the tin cans into cold water.

12. If tin cans bulge at both ends after they have been completely
cooled, it indicates that they are spoiling and developing gas, due to
bacteria spores or chemical action. These may be saved if opened at
once and resealed or resoldered and processed again for ten minutes.

The following table will help you in estimating how many cans of fruit
and vegetables you will obtain from a bushel of product:

NUMBER OF CANS A BUSHEL FILLS

NO. 2 CANS NO. 3 CANS
Windfall apples 30 20
Standard peaches 25 18
Pears 45 30
Plums 45 30
Blackberries 50 30
Windfall oranges, sliced 22 15
Windfall oranges, whole 35 22
Tomatoes