282 NEBRASKA STATE HORTICULTURAL SOCIETY 



canning vat and partfally or wholly covered with water, as the case 

 may require, and brought to the boiling point, where it is allowed to 

 remain for a specified time. 



With all of the canning outfits on the market, the manufacturer 

 supplies directions for using and gives recipes for canning various 

 fruits and vegetables. These recipes give the approximate time 

 required to do the actual cooking, but usually advise that a small batch 

 be tried before any considerable number of cans be packed. The rea- 

 son for this is that differences in climate, soil, altitude, and even the 

 kind of fertilizer applied to the soil affects the time required to pro- 

 perly cook or "processing." 



These differences do not show until after the cooking operation 

 hap been complbted, and because of this it is better to make a trial of 

 a small batch, then open the cans and observe the conditions of the 

 contents, as well as its flavor and texture. As a rule, fruits or 

 vegetables produced in a rainy season need a shorter cooking than 

 those produced in a dry one, and crops that come on late in the season 

 require more cooking than those earlier in the season. The only 

 way this can be determined with certainty is to pack a few cans, then 

 open them and see the result. 



Canning is not a difficult art. It is full of technicalities, of 

 course, but there is no need of indulging in the fear that the operation 

 is too difficult to undertake. The manufacturers of canning outfits 

 supply the necessary directions for canning the mapority of fruits and 

 vegetables, and when these directions are carefully followed, satis- 

 factory results will be obtained. But if they are not followed, or if the 

 packer stops to ask why certain operations are done in certain ways, 

 then he is liable to be plunged into a mass of detal which requires a 

 knowledge of the technicalities upon which the principles of canning 

 are based, for a complete understanding. Even then it is possible 

 the information may not be obtainable as new discoveries are being 

 made almost daily in the art of canning, and many facts are not yet 

 entirely understood.^ — From Fruit Grower «i-ad Farmer. 



CANNING TOMATC-ES IN GLASS JARS. 



Last month an article was printed giving a general idea of can- 

 ning fruit and vegetables. This month a part of Farmers Bulletin No. 

 521 is given to more fully explain the different operations and also 

 several canning recipes. Every home should have an abundance of 

 fruit and vegetable preserved for winter use. The method of canning 

 as outlined in this bulletin is one that is practicable and one that keeps 

 the materials perfectly if directions are followed. 



"Almost everyone has canned tomatoes with more or less success. 

 They are so easily kept in glass jars that a failure is almost inexcus- 

 able. There are a great many ways of canning tomatoes, depending 

 upon the kind of jars used and the purpose for which they are intended 



