" Sterilization
consists in raising the temperature of the filled jar or can to a
germ-killing point and holding it there until bacterial life is
destroyed.
The word "container" is used to designate either the tin can or the
glass jar.
Single-period cold-pack canning, as distinguished from old-fashioned
preserving, offers a saving in time, labor, and expense, and
satisfactory results. As the foodstuffs are placed in the containers
before sterilization, they are cold and may be handled quickly and
easily. Then the sterilization period is frequently short. This is
time-saving. Finally, no rich preservatives, such as thick syrups or
heavily spiced solutions, are required. Fruits may be put up in thin
syrups. Vegetables require only salt for flavoring and water to fill
the container.
Another advantage of this method is that it is practicable to put up
food in small quantities. It pays to put up even a single container.
Thus, when there is a small surplus of some garden crop, or
something left over from the order from the grocer's, one can take
the short time necessary to place this food in a container and store
it for future use.
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