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with water that had to be kept boiling for three hours when canning beans and corn. Vegetables had to be cooked much longer than fruits because of botichlisim.
This was repeated until all the vegetables were canned.
When we purchased an electric stove this made the canning much easier, and it was a much more even heat.
We replaced the old canner with a pressure canner and this was much faster. Beans and com could be done in less than half the time.
Some people were afraid of pressure cookers and continued the old way. There was much caution because the pressure had to be kept at a certain level for a certain time, depending on what you were canning. We were taught to never leave it for any reason.
Fruits did not require to be cooked as. long. Cherries, blackberries, peaches and pears were also canned in half
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