The "open-kettle," or "hot-pack," method is the oldest. It was largely
used in the pre-war days. The food is completely cooked in the
preserving kettle, and is then packed into hot, sterilized jars, after
which the jars are sealed. As the packing into the jar is done after
the sterilization has been completed, there is always a possibility of
bacteria and spores entering the jar with the cooked food and the air.
Fruits can be handled successfully in this way, but this method cannot
be used for vegetables, greens and meats. It is a very laborious, hot
and hard way to can. Modern housewives are discarding it more and more
every year and are beginning to place their trust in the newer and far
more scientific methods of canning.

The "intermittent," or fractional sterilization, method is still
beloved by some people who cling to the sure and hate to venture into
the new. Vegetables can be handled by this method as can all fruits
and meats. It is used rather extensively in the South, where they say
the conditions do not favor "cold-pack." The great objection to this
method of canning is that it requires three periods of sterilization
on three different days and three liftings of jars in and out of the
sterilizer.

What is sometimes called the "cold-water" method of canning should not
be confused with the "cold-pack" method. The "cold-water" is often
used in connection with the canning of rhubarb, green gooseberries and
a comparatively few other sour berry fruits. If the "cold-water"
method is used we would suggest that the product be thoroughly washed,
placed in a strainer, scalding water poured over it, and the product
then packed at once, in practically a fresh state, in the jars, and
clean, cold water applied until the jars are filled. If these steps