Fig. 11. As has been stated, hot sirup is added for fruits and boiling
water and salt for vegetables. However, when fruit is to be canned
without sugar, only water is added. With tomatoes and some greens, no
liquid need be used, because they contain a sufficient amount in
themselves.

[Illustration: FIG. 10]

38. PREPARATION FOR THE WATER BATH.--As the jars are filled, they must
be prepared for the water bath. Therefore, proceed to place the rubber
and cover on the jar. Adjust the rubber, as shown in Fig. 12, so that it
will be flat in place. Then put the cover, or lid, on as in Fig. 13, but
do not tighten it. The cover must be loose enough to allow steam to
escape during the boiling in the water bath and thus prevent the jar
from bursting. If the cover screws on, as in the jar at the left, do not
screw it down tight; merely turn it lightly until it stops without
pressure being put upon it. If glass covers that fasten in place with
the aid of a clamp are to be used, as in the jar at the right, simply
push the wire over the cover and allow the clamp at the side to remain
up. Jars of food so prepared are ready for processing.

[Illustration: FIG 11]

[Illustration: FIG. 12]

39. PROCESSING.--The purpose of the water bath is to _process_ the food
contained in the jars before they are thoroughly sealed. Therefore, when
the jars are filled, proceed to place them in the water bath. The water,
which was placed in the sterilizer during the preparation of the food,
should be boiling, and there should be enough to come 2 inches over the