OCR Text |
Show GLASS JARS FOR VICTORY CANNING mfrntMinnvm wjmM!Pmiy 'ii allium j n y.iwre;:.wjrftM;jy.yry.ff g.y a- ' I rr tH ' tin, i t iR4-J 'I il. $3 III Ait I - SP'A-J? I - ; 1 ft- w 4. . " A. .tAu. a. X'1' t. v3& m Photo Count-ay liall Broi. Co. Plan to can every extra vegetable from your Victory garden and don't worry If your dealer hasn't jars with the kinds of caps you have been accustomed to using. Gladys Kimbrough, Home Service Director of Ball Brothers Company, tells us that very few of the all-time favorite zinc caps are left on the home front because zinc is needed on the battle front, but all Mason jars (any brand) with smooth, even top edges can be sealed with glass top seal or two-piece two-piece metal vacuum seal closures. Glass top seals consist of glass lid, rubber ring, and metal screw band. The rubber is placed around the projection pro-jection on the bottom of the lid, then lid with rubber is placed so that the rubber rests on top- of the jar. The bands are screwed down tight, then loosened slightly before the jars are put into a canner for processing and screwed tight immediately after the jars are removed from the canner. can-ner. After the jars have stood twelve or fifteen hours, the bands are removed re-moved and used to seal more jars with glass lids and rubbers, thus making a little metal go a long way. That's one reason Government ofll-cals ofll-cals smile upon home canners who use glass top seals. Another good top seal for Mason jars is the two-piece metal cap, called vacuum seal. The lid is slightly dome shaped, lined with white enamel and has a rubber sealing seal-ing compound around the outer edge to take the place of a regular jar ring (don't let anybody fool you all sealing compounds contain rubber). rub-ber). If one is using old-fashioned open kettle (never use this method for canning vegetables), the lids are boiled a few minutes to sterilize, but need only to be dropped into boiling water and kept hot if the jars of food are to be placed in a canner for processing. After the lid is placed on the jar, the metal band Is screwed tight once for all. Re-tightening Re-tightening the band after the jars are taken out of the canner is likely to prevent sealing. The bands are removed flom the jars twelve or fifteen fif-teen hours after the canning is done and used to seal more lids on other Jars. Jars sealed with two-piece metal caps are suitable for all types of canning except oven a tightly $ ! sealed Jar is likely to break when subjected to the dry heat of an oven. Bands for glass top seal and vacuum vac-uum seal caps are not interchangeable interchange-able because a deeper band is needed need-ed for the glass lids, but the two have one thing in common. Neither is rust-proof. That's because of the zinc shortage, but a quick wiping after each use with a cloth moistened mois-tened with paraflln will prevent serious se-rious rusting. It will save time and trouble too, if a cloth is prepared ahead of time and kept in one of those glass jars that can't be used for home-canning. Then when the cloth is needed, set the jar in a pan of warm water until the paraffin softens. The "lightning" jar (so called because be-cause it is quickest to seal) requires very little metal and not too much rubber for sealing. Several manufacturers manu-facturers make this type jar. It seals with a glass lid and rubber held in place with wire bails. The wires used on one nationally known brand are of heat-treated, high-tension, stretch-proof, spring steel. This is the ideal jar for home canning any year because it is so easy to seal. The rubber is placed on the sealing surface or shoulder, the lid comes next, then the upper bail wire is pushed up until it rests in the groove in the top of the lid. Pay no attention to the lower wire, it takes care of itself until after the jars are removed from the canner then it is pushed down against the side of the jar and that's all there is to sealing it. When buying jars, choose pints for peas, corn, and shelled beans and quarts for all other vegetables. Half-pint Half-pint sizes aren't being made, and half-gallons are unsuitable for canning can-ning vegetables because it takes too long for heat to reach the center of the jar. |