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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.
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.
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