can be the salt.

The salt in canning does not act as a preservative, but as seasoning;
so if for any reason you forget the salt, do not be alarmed. Your
products will keep perfectly without the salt.


THE WAY TO SEAL

The products are in the hot jars now. The jars do not need to be full
in order to keep. If you were canning by the "open-kettle" method, the
air in the partly filled jar would not have been sterilized, and might
contain the bacteria which cause the product to ferment or mold. But
by the cold pack, the air in the can is sterilized while the product
is being sterilized; and if the can is closed immediately after
cooking, a single spoonful may be canned in a two-quart jar and the
product will keep indefinitely.

Place Rubber and Cover on Jar. Fit the rubber. Use good rubbers and
see that they lie flat and fit close up to the can. Put the covers in
place.

Do Not Seal Glass Jars Tight. If using screw-top jars screw each
cover down until it catches, then turn a quarter of a round back; or
screw down with the thumb and little finger, not using force but
stopping when the cover catches.

If using vacuum-seal jars put the cover on and the spring in place.
The spring will give enough to allow the steam to escape.