(3) The pressure cooker is the most satisfactory from the standpoint of processing. It is especially satisfactory for vegetables and meat, since a much higher temperature than that of boiling water is maintained during the processing period. The higher temperature also makes it possible to process foods in a shorter time. However, it is thought by some that the flavor of foods canned above 212 degrees F. is inferior to that canned at a lower temperature. Moreover, the pressure cooker is a more expensive device than either of the other two.
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?