CANNING AND PRESERVING 

 Mrs. Geokge C. Monroe 



Farmers' Institute Lecturer 



Some one lias figured out that if every boy in the country . 

 would eat five apples a day for the next three months it would re- 

 quire all the apples which have been produced in the country this 

 year and would insure a fair price to the grocers. 



Another thing about this boy-apple combination is, that it 

 is just as good for the boy as it is for the apple market. Five 

 apples a day will merely keep the boy's digestive organs in good 

 working order. 



The common fniits, because of their low nutritive value, are 

 not as a rule estimated at their real worth as food. Fruit and 

 fruit juice supply a great variety of flavors and keep the blood in 

 a healthy condition. 



Nowhere is there a greater need of a generous supply of fruit 

 than on the farm, where the diet is 'apt to be restricted in variety, 

 because of the distance from markets. 



The home canning of fruits and vegetables is a matter of more 

 importance to those who grow such products than to those who 

 must buy them. The cost of labor and fuel, added to the cost 

 of the raw materials, make it wiser for many to buy the canned 

 article. 



Aside from the value as food for the family is the convenience 

 of canned fruits and vegetables for emergency luncheons. The 

 city woman who can send to the corner grocer need not worry 

 but the woman in the country where the grocer is miles away 

 needs to prepare for times of siege. 



The essential points in all canning are few — absolute clean- 

 liness, sterilization and suitable containers, which means the 

 destniction and exclusion of ferments, molds and bacteria. 



Over a hundred years ago a Frenchman first made practical ap- 

 plication of the methods of preserving food by putting it in 

 bottles or cans, which he hermetically sealed. He then put the 

 full bottles or cans in water and boiled them. At that time and 



[1853] 



