Tin Cans
Select desired type and size.—Three types of tin cans are used in home canning—plain tin, C-enamel (corn enamel), and R-enamel (sanitary or standard enamel). For most products plain tin cans are satisfactory. Enameled cans are recommended for certain fruits and vegetables to prevent discoloration of food, but they are not necessary for a wholesome product.
The types of cans and the foods for which they are recommended are:
| Type | Recommended for— |
|---|---|
| C-enamel | Corn, hominy. |
| R-enamel | Beets, red berries, red or black cherries, plums, pumpkin, rhubarb, winter squash. |
| Plain | All other fruits and vegetables for which canning directions are given in this bulletin. |
In this bulletin, directions are given for canning most fruits and vegetables in No. 2 and No. 2½ tin cans. A No. 2 can holds about 2½ cups, and a No. 2½ can about 3½ cups.
Use only cans in good condition.—See that cans, lids, and gaskets are perfect. Discard badly bent, dented, or rusted cans, and lids with damaged gaskets. Keep lids in paper packing until ready to use. The paper protects the lids from dirt and moisture.
Wash cans.—Just before use, wash cans in clean water; drain upside down. Do not wash lids; washing may damage the gaskets. If lids are dusty or dirty, rinse with clean water or wipe with a damp cloth just before you put them on the cans.
Check the sealer.—Make sure the sealer you use is properly adjusted. To test, put a little water into a can, seal it, then submerge can in boiling water for a few seconds. If air bubbles rise from around the can, the seam is not tight. Adjust sealer, following manufacturer’s directions.
76627B
A can sealer is needed if tin cans are used.