When capping the full packs arrange the cans in rows upon the table while the capping and tipping irons are heating in the fire.  Take a handful of solder-hemmed caps and place them on all cans ready to be capped.  Place a finger on the vent hole, hold cap in place, and run the brush containing a small amount of flux evenly round the solder-hemmed cap with one stroke of the hand.  Do this with all cans ready to be capped.  Then take the capping iron from the fire.  Insert in center the upright steel.  Hold the capping iron above the cap until the center rod touches the cap and holds it in place.  Then bring it down in contact with all four points of solder-hemmed cap and rotate back and forth about three strokes.  Do not bear down on capping iron.  A forward and back stroke of this kind, if properly applied, will perfectly solder the cap in place.  Remove capping iron and inspect the joint.

If any pin-holes are found recap or repair with copper.  It may be necessary to use a piece of wire lead or waste lead rim from a cap to add more lead to the broken or pinhole places of a cap.

Tipping a Tin Can.  Take flux jar and brush.  Dip brush lightly in flux and strike the vent hole a side stroke, lightly, with brush saturated with flux.

Use the waste solder-hemmed cap rim or wire solder.  Place point of wire solder over vent hole.  Place upon this the point of the hot, bright, tipping copper.  Press down with a rotary motion.  Remove quickly.  A little practice will not only make this easy, but a smooth, perfect joint and filling will be the result.  The cans are now ready for the canner.  The handwork is all over, for the canner will do the rest.

Precautions.  Do not fill tin cans too full.  Leave a one-eighth to one-quarter inch space at the top of the can and see that the product does not touch the cover.  If any of the product touches the cover the application of the hot iron produces steam, which may blow out the solder, making it impossible to seal the can.

RULES FOR STERILIZING

Remember all fruits and vegetables are prepared for tin cans exactly as they are for glass jars and the period of cooking or sterilizing is the same.  The following rules will help to avoid difficulties in the operation of the various canning outfits: 

For hot-water-bath outfits, whether homemade or commercial.

1.  Support the cans off the bottom sufficiently to permit the circulation of water under and round the cans.

2.  Have the water cover the tops of the cans by at least one inch.  The heat and pressure must be equal on all parts of the cans.

3.  Count time as soon as the water begins to jump over the entire surface.  Keep it jumping.

4.  On removing the cans throw them into a sink with running cold water or plunge them into a pail of cold water.

5.  If the cans are laid on their sides the false bottom is not necessary.