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The containers must be thoroughly clean. It is not necessary to sterilize them in steam or boiling water before filling them, as in the cold-pack process both the insides of containers and the contents are sterilized. The jars should be heated before being filled, in order to avoid breakage. Pack the product into the containers, leaving about a quarter of an inch of space at the top.
Use may be made of those to which one is accustomed or which may be already on hand. The rubbers must be sound but the glass jars may be used indefinitely. Glass jars are adapted for use in any of the cold-pack canning outfits. Be sure that no jar is defective.
Sterilization consists in raising the temperature of the filled jar or can to a germ-killing point and holding it there until bacterial life is destroyed. The word "container" is used to designate either the tin can or the glass jar. Single-period cold-pack canning, as distinguished from old-fashioned preserving, offers a saving in time, labor, and expense, and satisfactory results.
There are five principal methods of canning: the cold-pack, single-period method; the intermittent, or fractional sterilization method; the cold-water method; the open kettle or hot-pack method; and the vacuum-seal method.
"Well, perhaps it is for you, but not for me. I can't put up squirrels for my neighbors by the cold-pack process." When it came to the preserving of the strawberries, Peggy and Alice were so interested that they went out into the kitchen so as to watch the whole process. "Children, you mustn't eat any more of the strawberries," said their mother. "Remember, I am putting them up for other people."
"But, mother," said Peggy, "I think it would be so much nicer to keep the strawberry preserve for ourselves than to have the money. We can't eat that." "Children, do keep out of this kitchen." "Mother, I don't see why it is called the 'cold-pack' process, when you heat the jars," said Peggy. "Oh, do run along, children; you might go down to Diana's and see how Lady Janet is getting along."
These children were presented with a quantity of garden vegetables, but there was more than they could use themselves, so the suggestion was made that they could have the surplus for future use. The children, under guidance, did all the work connected with cold-pack canning of the tomatoes.
In this way the abundance of the summer may be made to supply the needs of the winter. By the modern cold-pack method it is as easy to can vegetables as to can fruits. Some authorities say it is easier. At any rate, it is more useful. In the cold-pack method of canning, sterilization does away with the danger of spoilage by fermentation or "working."
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