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
from light. A discarded window shade can be rolled down over the
shelves and easily pulled up when you desire to take a jar from the
shelves.

Canned goods are best kept at a temperature below seventy degrees
Fahrenheit, where that is at all possible.


STEPS IN CANNING SOFT FRUITS AND BERRIES