Vintage Home Canning Guide - Click To View LargerHere are pages 2, 3 and 4 of the vintage Home Canning Guide by Kerr that was published in 1941. Page 1 is the cover, page 2 is the inside cover, page 3 is an introduction to Kerr canning products, those pages are scanned and you can view them below. Page 4 is retyped below along with a scanned copy.

To view all the pages in this booklet, please visit the Home Canning Guide: Kerr Category. The images are clickable if you’d like to view a larger copy.

Also, please make sure to read Important: Safe Canning & Food Preservation before using any recipes or instructions regarding home canning, things have changed since this booklet was published.

Vintage Home Canning Guide - Click To View Larger

Open Kettle Method - Vintage Home Canning Guide - Click To View LargerSTEPS IN CANNING

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 boil in clear water for at least 15 minutes.

No. 3 Select fresh, firm (not overripe) products. Grade according to size and ripeness.

No. 4 Prepare according to recipe.

No. 5 Boil for required length of time.

No. 6 Fill only ONE sterilized KERR Jar at a time, to within one-half inch of top, with the boiling hot product and liquid.

No. 7 Wipe top of jar free of all seeds, pulp, etc.

No. 8 Seal each jar immediately as filled by placing scalded KERR Lid on jar with sealing composition next to glass and screwing the band firmly tight. When using the 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 Set aside to cool 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. 10 Test for seal as follows: When jars are cold, take a spoon and gently tap the lids. If properly sealed, they will give a clear ringing note and be slightly concave (curved inwardly) caused by the vacuum inside. If not properly sealed the sound will be dull and low in key, in which case you have an opportunity to recan contents and thus save your food.

No. 11 Remove screw bands after 24 hours as bands are unnecessary once jars are sealed. Use screw bands over and over again.

The 2 Week Diet

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6 Responses to Open Kettle Method – Vintage Home Canning Guide

Published 24 May, 2009 in 1:09 pm

This was wonderful. This is the canning book I used for many year and lost. Thanks

Judy Schepis
Published 19 September, 2010 in 11:11 am

I got this canning book from my grandmother and used it for years. In one of my moves I lost it someplace. Can I buy one from you?

Published 20 September, 2010 in 12:35 am

Hi Judy, sorry but I don’t have any to sell. Have you tried eBay?

Published 5 August, 2012 in 7:46 pm

I have enjoyed the Kerr Canning Book my Mother passed and I am having trouble finding her Kraut recipe she made was delicious. I know she would put about 1 tsp of salt and fill up with water but I am not sure if that was all she did. I love your site beautiful will shall God Bless You

Gene Garone
Published 6 September, 2012 in 10:07 am

Question… can I store fully cooked veg soup,hot, directly into canning jars?

Dinah Smith
Published 6 August, 2020 in 5:46 am

Thank you so very much for sharing all these vintage recipes and tricks of the kitchen! After suffering several strokes, I’ve forgotten many things that were second nature. Being able to look through your scanned books has been a God-send. Thank you very much! (Please feel free to email me any old recipes you come across!) God Bless you and yours!

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