QUESTIONS
Why should processed jars, covers, and rubbers remain in boiling water until just ready for use?
Why not touch the inside of jars and covers with the fingers?
Why should berries and small fruits be washed before hulling or stemming?
Why should decayed or bruised spots on fruits be removed completely before canning the fruit?
Why is it that the cold pack method of canning is safer from the standpoint of processing than the open kettle method?
Why should the jar containing fruit that is to be processed by the
cold pack method be filled to 1/4 inch of the top with sirup rather than to overflowing?
Why should the covers of jars not be sealed tightly before placing in the kettle or steamer used for processing?
Why is it unnecessary and undesirable to dislodge air bubbles in jars containing food processed by the cold pack process?
When food is processed by immersing the jars in boiling water, why should the water extend above the covers of the jars to a depth of one inch?