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Show LJFOR VICTORY CANNING - .V V i,4 ' . '1 Plan to ran Photo Courtesy Ball Bros. Co! worry if vn,,; rftV?ry uXtra veSetab'e from your Victory garden and don't accustomed tn ,sn 1 jars wlth the kinds of caPs yu have been Brothers Cnmnl g.' Gla(Jys Kimbrough, Home Service Director of Ball are left on thJ h I US that very few of tne a"-t'me favorite zinc caps nil m e nome front because zinc is needed on the battle front but smnnih 1 " (any brand with ImW ' Ven, t0p edges can be Dlece Z?h, g'aSS top seal or two-rit. two-rit. ftaI vacuum seal closures. ruhht P SCals consist of Slas Hd, Th ruJmS 8n,d metal screw ba"d: The rubber -is placed around the pro. ft" the b0tt0m of the u p hi I S, rubber i3 placed so that Th. v J' rests on t0P of the jar. thin i S aJe screwed down tight, then loosened slightly before the jars are put into a canner for processing and screwed tight immediately after we 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. ihat s one reason Government offl-cals offl-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 lightly 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 from 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 i 1 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 paraffin 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. |