6 The Ijillktix. 



SELECTION AND PREPARATION OF FRUIT AND VEGETABLES. 



The quality of any canned product is largely dependent upon its 

 condition when first packed. As a rule, large canning establishments 

 are clean and have the most convenient appliances with which to do 

 the work. This is one of the main reasons for the ready sale of their 

 goods. The products to be canned, the various utensils used, the cans 

 or jars and the entire surroundings cannot he too clean. Cleanli- 

 ness is half the secret of making the canning business a success. 



Fig. 1. Clean surroundings in tlie preparation of vegetables. 



In selecting fruit, use only those specimens that are well grown, 

 ripe, but firm. Do not use overripe specimens, as they are usually 

 too soft and mellow to can nicely. When choosing vegetables, select 

 those that are young and have made a rapid growth. As a rule, young, 

 quick-growing vegetables are superior in flavor and texture to the 

 slow growing and more mature ones. Fruits and vegetables are in 

 better condition if gathered in the early morning while the dew is 

 still on them. If it is not convenient to attend to the canning just 

 at this time, put the fruit or vegetables in some cool pla)Ce where 

 they will not wither, but will keep fresh and crisp until ready for 

 use. It is not advisable, however, to delay the canning too long, as 

 both fruit and vegetables lose some of their best qualities when 

 kept for a length of time. 



Fruits and vegetables to be canned are prepared in exactly the 

 same way as they would be previous to cooking or serving for 



