3. Count time as soon as the water begins to jump over the entire surface. Keep it jumping.
4. Remove jars from the water and tighten the covers as soon as the time is up.
Rapid cooling of the products prevents overcooking, clarifies the liquid and preserves the shape and texture.
Operation of steamers or "double-deckers" as they are sometimes called. These have a small amount of water in a pan below two racks and the products cook in steam instead of boiling water.
1. Have water boiling in pan when products are put in.
2. Use same time-table as for hot-water bath or wash boiler.
3. Remove jars from steam at the end of the sterilizing period. Do not allow them to "cool off" in the steamer.
The operation of a water-seal canner is very simple.
1. Jars put on racks and lowered in water as in wash-boiler but due to an extra jacket the temperature is higher than boiling water.
2. Follow time-table under water-seal.