6. Wire spring too tight, thus breaking jar when contents expand.
MOLD ON CANNED PRODUCTS
Mold may result from one or more of the following:
1. Leaky rubbers or defective joints.
2. Removing tops from the jars at the end of sterilizing period and substituting new rubbers, without returning the jars to the canning outfit for at least a few minutes.
3. If the jars are kept in a damp cellar where the rubbers may decompose, mold may enter through these decomposed rubbers.
ACIDITY OF TOMATOES AFTER CANNING
Too great a degree of acidity in canned tomatoes may be due to climatic conditions or overripe or underripe product. Such acidity can be corrected by adding ¼ teaspoonful of baking soda to one quart of tomatoes.
WATER REQUIREMENTS FOR HOME CANNING
The hardening of beans, peas and some other products after cooking or processing, or the turning of green vegetables to a dark or russet color usually indicates that the water contains too high a percentage of mineral matter. Water used for canning purposes should be pure, soft if possible or as free from objectionable and excessive qualities of mineral matter as possible. If you are to can any large quantity of food products and have difficulty with the water available, it would be well for you to have the water analyzed and for you to secure the advice of some one at your college of agriculture.