Here is page 5 of the vintage Home Canning Guide by Kerr that was published in 1941. The page is retyped below along with a scanned copy which is clickable if you’d like to view a larger copy.
To view all the pages in this booklet, please visit the Home Canning Guide: Kerr Category [1].
Also, please make sure to read Important: Safe Canning & Food Preservation [2] before using any recipes or instructions regarding home canning, things have changed since this booklet was published.
STEPS IN CANNING
HOT AND COLD PACK METHOD
No. 1 Examine top of jars to see that there are no nicks, cracks, sharp edges, etc.
No. 2 Wash jars well in hot soapy water. Then scald.
No. 3 Select fresh, firm (not overripe) products. Grade according to size and ripeness.
No. 4 Prepare according to recipe.
No. 5 Pack product into clean KERR Jars to not more than 1/2 inch of top. (Except corn, peas, lima beans and meats. For these products, fill jars to within 1 inch of top).
No. 6 Add liquid:
(a) Fruits: Syrup to within 1 1/2 inches of top of jar when fruit is packed cold, or 1/2 inch of top when fruit is packed hot, or fruit juice or hot water to within 1/2 inch of top.
(b) Vegetables: Liquid to within 1/2 inch of top of jar (salt or other seasoning may be added).
(c) Meats: For precooked meats, add 3 or 4 tablespoons of liquid. Meats packed raw do not require the addition of liquid.
No. 7 Wipe top of jar free of all seeds, pulp, grease, etc.
No. 8 Place scalded KERR Lid on jar with sealing composition next to glass, and screw the band firmly tight. When using Economy Jar, place scalded Economy Cap on jar and put on clamp. If clamp is too loose, bend sufficiently to hold cap firmly on jar.
No. 9 Process required length of time according to time table whether for pressure cooker, hot water bath, oven or steamer.
No. 10 Remove jars from cooker or oven. Do not tighten screw bands. Set on surface on which several thicknesses of cloth have been laid. Do not turn KERR Jars upside down while cooling and sealing; do not screw bands down after jars are cold and sealed. Do not set hot jars in a draft.
No. 11 Test for seal. See No. 10, Page 4.
No. 12 Remove screw bands after 24 hours as bands are unnecessary once jars are sealed. Use screw bands over and over again.