Ives-Way Automatic Can Sealer

Leak Testing

Before canning, seal several empty cans until you learn how the sealer works. These empty cans should then be checked for leakage by placing them in a pan of water that has been brought to a boil and then removed from the stove. The water should be deep enough to cover about 1/2 of the cans when standing upright. Insert the cans upside down (newly sealed end down) in the hot water. Hold each can with a larger-size filled can from your pantry. The heat will expand the air in the can and within a few seconds a stream of bubbles will be seen coming from a leaky seam. Small bubbles clinging to the seam do not indicate leakage. The ends of the cans might "pop" when the can is put into the hot water, but this is normal and should cause no concern.

If a leaky seam is detected, readjust the seaming rollers and repeat the leakage test. Canning should not proceed until the seaming rollers have been adjusted properly and the seams do not produce a stream of bubbles in the leakage test. The rollers may loosen because of newness, so on new sealers, repeat the leakage test after sealing the first dozen cans.

  • Ives-Way Products, Inc.
  • PO Box 70
  • Round Lake Beach, Illinois 60073
  • Phone: (847) 740-0658

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs