Remember all fruits and vegetables are prepared for tin cans exactly as they are for glass jars and the period of cooking or sterilizing is the same. The following rules will help to avoid difficulties in the operation of the various canning outfits:
For hot-water-bath outfits, whether homemade or commercial.
1. Support the cans off the bottom sufficiently to permit the circulation of water under and round the cans.
2. Have the water cover the tops of the cans by at least one inch. The heat and pressure must be equal on all parts of the cans.
3. Count time as soon as the water begins to jump over the entire surface. Keep it jumping.
4. On removing the cans throw them into a sink with running cold water or plunge them into a pail of cold water.
5. If the cans are laid on their sides the false bottom is not necessary.
For steam-pressure and pressure-cooker canners the following precautions should be observed:
1. Lower the inside crate until it rests on the bottom of the steam-pressure canners. In the case of the pressure cooker put the rack in the bottom of the cooker.
2. Have the water come to, but not above, the platform.