14 The BxJlletin. 



actly as directed for the second day. After jars have cooled from 

 this third cooking they may be put in any convenient place and 

 kept until wanted for use. Some products may retain their color 

 better if kept in some darkened place out of the direct light. If no- 

 convenient place of this kind is handy, wrap the jars in dark paper. 

 Always keep canned goods in a dry place. One point to be remem- 

 bered in this method is that after the jars have once been sealed tight 

 do not again loosen the top or unseal until the contents are to be 

 used. 



COOKING IN TIN CANS. 



The same method employed in cooking in glass jars may be used 

 with tin cans. Fruits and vegetables are firmly packed and the cans 

 filled with clean cold water to within about a quarter of an inch of 

 the top. The top or cap is then put on and held in position with a 

 sharp stick or rod placed in the vent hole in the center of the cap. 

 With a small brush or mop, moisten around the groove with solder- 

 ing fluid. After placing a piece of solder in the groove, take the 

 hot copper iron, wipe it on a damp cloth and place on the piece of 

 solder, melting it. Run the copper smoothly around the groove. The 

 solder will follow. See that the sealing has been smooth and com- 

 plete, then proceed to cook as directed for glass jars. At the end 

 of the first ten, fifteen, or twenty minutes boiling, as directed for the 

 different fruits and vegetables on the first day, remove the cans 

 and close the vents or holes in the center of the caps in the same way 

 as the caps were soldered in place. Then place the cans back 

 in the boiling water and proceed to cook as directed for glass jars. 



ARTIFICIAL PRESERVATIVES. 



Artificial preservatives in the form of "Acids," ''Preserving 

 Powders," and "Formulas" of various kinds are used in some locali- 

 ties in the preservation of foods. They are recommended by ad- 

 vertisements and agents as being perfectly harmless and are guaran- 

 teed to keep fruits and vegetables indefinitely. The object in using 

 preservatives of any kind is to kill bacteria, thereby preventing 

 fermentation and decay. Bacteria are minute forms of life of very 

 delicate structure, and if these different preservatives act on the 

 structure of bacteria in such a way as to kill them, what might 

 be the effect of these same preservatives when brought in contact 

 with the delicate structure inside the human body? Do not use 

 artificial preservatives of any kind. The cheapest, surest and only 

 absolutely safe way is to sterilize by means of heat applied in the 

 form of cooking. 



