are used, the tops should not be twisted or turned after cooling, as
this may affect the sealing. If jars leak upon being turned upside down,
the contents must be removed and reheated and the jar must be fitted
with another cover. Then both jar and cover must be sterilized and the
contents returned and sealed immediately.


COLD-PACK METHOD

31. The COLD-PACK METHOD of canning differs from the open-kettle method
in that the food to be canned is not cooked in a kettle before placing
it in the jars and sealing them. In this method, the food to be canned
is prepared by washing, peeling, scraping, hulling, stemming, seeding,
or cutting, depending on the kind. Then it is _scalded_ or _blanched_
and plunged into cold water quickly and taken out immediately, the
latter operation being called _cold-dipping_. After this it is placed
into hot jars, covered with boiling liquid--boiling water and salt for
vegetables, meats, fish, or soups, and boiling sirup for fruits. Then
the filled jars are covered loosely and placed in a water bath and
_processed_; that is, cooked and sterilized. When food that is being
canned is subjected to processing only once, the method is referred to
as the _one-period cold-pack method_; but when the food in the jars has
not been blanched and cold-dipped and is processed, allowed to stand 24
hours and then processed again, and this operation repeated, it is
called the _fractional-sterilization method_. The equipment required for
the cold-pack canning method and the procedure in performing the work
are taken up in detail, so that every point concerning the work may be
thoroughly understood.

[Illustration: FIG. 6]