Every Step in Canning

Every Step in Canning: The Cold-Pack Method is by Grace Viall Gray. The preface says it was six years ago that the writer first heard of the One Period, Cold-Pack Method of canning. The preface says the writer went to the Normal School at DeKalb, Illinois, and heard and saw for the first time cold-pack canning.

The text says a rack is absolutely necessary to keep the contents of the jars from becoming overheated. The text says that, no matter what kind of canner is used, it must be at least three inches deeper than the tallest jar. A section on tinning the tipping copper says to heat the copper and rotate the tip of it in the mixture of sal ammoniac and lead until it has been covered with the melted lead and is bright as silver. The text says another method followed by many home canners is marketing direct to the retail grocers, care being taken, of course, to protect these grocers by not selling to more than one member in a community.