r break the jar.

The product is now ready for the canner.

STERILIZING

If you are using the homemade outfit, such as wash-boiler or garbage
pail, all berries and soft fruits are sterilized sixteen minutes; in
all commercial hot-water-bath outfits and in condensed steam, sixteen
minutes; in the water-seal, twelve minutes; in the steam pressure
under five pounds of steam, ten minutes; and in the pressure cooker
under ten pounds of steam, five minutes. Do not allow the pressure to
run above ten pounds for soft fruits; fifteen pounds makes them mushy.

If you use any type of hot-water-bath outfit be sure the water is
boiling when the fruit is lowered into the canner, and _keep it
boiling_ vigorously for the entire sixteen minutes. At the end of the
sterilizing time, _immediately_ remove the jars from the canner.

In taking canned goods from boiling water care is needed to see that
they are protected from drafts. If necessary close the windows and
doors while lifting the jars out, as a sudden draft might break them.

Examine rubbers to see that they are in place. Sometimes if a cover is
screwed down too tight the pressure of the steam from the inside
causes the rubber to bulge out. Simply loosen the cover a thread or
two, push the rubber back into place and then tighten.

In case the rubber does not seem to fit well or seems to be a poor
rubber it should be replaced by a new one, and the jar returned to the
cooker for five minutes.

The jars should be sealed tight--covers screwed down, clamps put in
place--immediately after they are removed from the cooker.

Invert the jar to test the joint, then let it cool. If the seal is not
perfect correct the fault and return the jar to the cooker for five
minutes if hot, ten minutes if the jar is cold.

Do not invert vacuum-seal jars. These should be allowed to cool, and
then be tested by removing the spring or clamp and lifting the jars by
the cover only. Lift the jar only half an inch, holding it over the
table, so that in case the lid does not hold the jar and contents will
not be damaged. Or, better still, tap round the edge of the cover with
a rule. An imperfect seal will give a hollow sound.

As light injures delicately colored fruits and vegetables, it is wise
to store them in dark places, such as cupboards, or basement or attic
shelves protected from the light. Black cambric tacked to the top
shelf and suspended over the other shelves is a sufficient protection