In the cold-pack process, after the jars are filled with the prepared food, they are placed in the apparatus to be used for sterilizing.

People who do home canning may choose from among several types of apparatus, according to their needs and means.

1. The Hot-Water-Bath Conner. - A serviceable cold-pack canning outfit may be made of equipment found in almost any household. A wash-boiler, or any tight-covered utensil, which is deep enough to allow the water to reach to the tops of the jars when a false bottom is beneath them, may be used for sterilization. A wire or wooden rack, or a milk-carrier, makes a good false bottom, permitting the water to circulate underneath the jars. Several inexpensive canners of this type are on the market.

2. The Water-Seal Canner. - This is much more desirable than the above, as the period of sterilization is shorter and less fuel is required; and less water is needed, making lifting lighter.

The water-seal canner consists of two containers, one fitting within the other, and a cover which extends into the space between the outer and inner container. The water-jacket thus formed makes it possible for the temperature within the container to be raised above 212° F., and since steam is hotter than boiling water, sterilization is more quickly accomplished. Such outfits are not expensive.

Steam-Pressure Canners. - Canning is very rapid when sterilization is done in steam maintained at a pressure. There are several canners of this type. Each has a pressure gauge and safety-valve; and they carry from five to thirty pounds of steam-pressure. They are made of aluminum and of iron; and, when properly equipped, are very satisfactory either for canning or for general cooking.

Wash-boiler with Rack fob Jars.

Home-made Rack fob Wash-boiler.

A Water-seal Outfit.