Every Step in Canning

canned vegetables by the dozen or half dozen cans, according to the size of the family. There is no doubt it was cheaper and decidedly easier to pu

y the modern woman. Women who had never canned in days before the war had to can during war days. Food was so scarce and so high in price that to buy fancy or even plain canned products was a severe strain

n putting up not merely a few jars of this and that, but jars upon jars of canned fruits, vegetables and greens; and so great was their delight

ave canned without the enthusiasm and zeal that was so apparent during the summers of 1917 and 1918. This enthusiasm was a result of new canning methods, methods unknown to our grandmothers. The wom

ing. No one need fear that home canning is going to suffer because the war ended the immediate necessity for

all over the United States. They are the "open-kettle," the

OF THE O

ng into the jar is done after the sterilization has been completed, there is always a possibility of bacteria and spores entering the jar with the cooked food and the air. Fruits can be handled successfully in this way, but this method cannot b

andled by this method as can all fruits and meats. It is used rather extensively in the South, where they say the conditions do not favor "cold-pack." The great ob

r" method is used we would suggest that the product be thoroughly washed, placed in a strainer, scalding water poured over it, and the product then packed at once, in practically a fresh state, in the jars, and clean, cold water applied until the jars are filled. If thes

LD-PAC

k" method of canning. It fought a long fight to prove that it was a very efficient,

ot sirup is applied; to the vegetables hot water and a little salt are added. The sterilization is done in the glass jars or tin containers after they are partly or entirely sealed, making it practically impossible for bacteria or spores to enter after the product has once been carefull

ime after the jar has been filled with food. It is sometimes called processing. Sterilizing,

cluding fruits, vegetables and meats, can be successfully sterilized in a s

ed for the canning are less than in any other method. The housewife's canning enemy, mold, is elim

OUTFITS NO

, for we know we can turn out more at the end of a day and have found it well worth while to invest a few dollars in equipment that enabled us to be more efficient. But

into your storerooms, attics and basements and bring forth all your old jars. If a top is in g

Imperfectly sealed jars are probably responsible for more spoiled canned goods

e the reservoir of the cookstove while others employ a large vat. If you should have to buy the wash boiler or pail see that it has a tight-fitting cover and be sure the pail does not leak. Then all you have to do is to secure wha

ket. If you haven't any netting and do not care to purchase it a wooden bottom can be made to fit the sterilizer, or if that is not av

ary to keep the contents of the jars from becoming overheated. Even if they should not break there is a tendency for part of the contents to escape under the cover

t and are worth what they cost in saved nerves and unburned fingers. Some hold eight jars, others hold twelve. So it just lies with you,

use, it must be at least three inches deeper than the tallest jar. This will giv

kettle for boiling water, into which the product may be put for scalding or bla

d this is not necessary, as they contain an upright bail. Some women use a wire potato masher for lifting the jars out of the canners. Other kitchen equipment, such

er bath as directed the food will be sterilized so that it will keep indefinitely. If it is desired to

is unnecessary. It is possible to sterilize any fruit or vegetable which grows on tree, vine, shrub or in the ground by this cold-pack, single-period method of canning, without the use of a compound. The second argument against it is that many of the canning compounds are positively harmful to health. Some o

age pail cookers. These are all known as the hot-water-bath outfi

s, where the product is cooked in condensed steam. T

the aluminum pressure cooker follow in order of effic

he water-seal cooker. The temperature of the hot-water-seal outfit is a little hig

ated but more efficient. Some prefer the aluminum pressure c

re worth their price, as they are used dai

ixteen minutes; in a steamer, sixteen minutes; in a water-seal outfit, twelve minutes; in a steam-pressure-outfit u

problems, different hours of working and different ways of working. Where quick work is desired and expense is no item the pressure cooker is advisable; where money is scarce and time is no object the homemade

er rings; sharp paring knives; jar opener; wire basket and a piece of cheesecloth one yard square for blanching; pineapple scissors; one large preserving spoo

o buy one for the young people of your family and give them something definite and worth while to do in summer? You know little brains and hands must be kept busy-if not usefully

based upon the requirements of an altitude of 500 feet above sea level. Generally speaking, for every 4000-foot increase in altitude it will be well