280 NEBRASKA STATE HORTICULTURAL SOCIETY 



omitted. This should be done as early in the spring as possible in 

 order to get the advantage of all the spring rains to help the plants. 

 They may be planted at other times but success is more certain if done 

 at that time. 



CANNING FOR WINTER USE. 



That tomatoes are one of the most popular vegetables for home 

 and commercial canning is proved by the fact that in the census year 

 of 1909 there were about 14,000,000 cases packed in the United 

 States. This is about three times as much as of any other vegetables, 

 and represents the pack of the commercial canning factories, as the 

 figures for the small home plants cannot be obtained. According to 

 0« H. Benson of the U. S. Department of Agriculture, it is estimated 

 that the area devoted to tomatoes in the home garden is equal to or 

 greater than that employed in their field culture, and that of the 

 quantity grown in the garden a considerable surplus goes to waste or 

 brings no return to the cultivator. 



While the tomato is most largely canned, it is only one of a 

 long list of vegetables which may be held long after its season of 

 ripening by the simple operation of canning. But because of its easy 

 culture and the small amount of labor or skill required to can, it has 

 probably had a great deal to do with its popularity as a canned 

 vegetable, particularly for home use. On too many farms no atten- 

 tion is paid to the garden. The men think they are too busy to plow 

 and cultivate the garden plot, and women of the household usually 

 have plenty to do without this additional work. 



A good garden and the canning of its products means wholesome 

 meals and consequently better health for the family, as well as a sub- 

 stantial saving in the grocery bill. This latter item will alone, in a 

 single year, more than pay for the time that would be required in giv- 

 ing the garden the care that it needs. 



While tomatoes are the most largely canned, and one of the 

 easiest vegetables to can, green corn, string beans peas and vegetables 

 of that type are considered as being much more difficult to can so 

 Ithat they will keep perfectly. The principal reason for this is that 

 the method of canning such vegetables is not well understood, but 

 when the right methods are used, there is but little more difficulty with 

 them than with tomatoes. 



The reason canned foods spoil is largely due to the presence of 

 organisms of decay. These organisms, germs, are present on the 

 fruits and vegetables when they are put in the cans, and unless they 

 are killed it is but a short time until the contents of the can decom- 

 pose and become unfit for use. Heat is one of the most satisfactory 

 and most easily available means of destroying these organisms, and 



