CORNELL 



IReabing^Coutse for jfanners' XlXDlivee 



Published by the College oy Agriculture of Cornell University, 

 FROM November to March, and Entered at Ithaca as Second-class 

 Matter under Act of Congress of July 16, 1894. L. H. Bailey^, Director. 



Martha Van Rensselaer, Supervisor. 



SERIES IV. 

 THE FARM TABLE. 



ITHACA, N. Y. 

 FEBRUARY, 1906. 



No. 20. 

 CANNING AND PRESERVING. 



CANNING AND PRESERVING. 



Maria S. Parloa. 

 Although every housewife ou the farui knows how to can and pre- 

 serve fruits, she may net know the reasons for the various processes and 

 there may be many points of practice on which she is greatly in doubt. 



Fig. 176. — Ready for canning. 



In order to answer the enquiries and to suggest better methods, this 

 simple Bulletin is written. It is not a treatise and does not cover the 

 subject ; but it is hoped that it will set the reader right on some of the 

 fundamental problems and then lead her to the reading of good books 

 on these and similar subjects. 



I. WHAT CAUSES FRUIT TO SPOIL. 



Through investigation, it has been proved that the oxygen of the 

 air has no injurious effect on food. 15ut in these investigations it was 

 found that there arc three kinds of living organisms that may cause the 



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