A Canning Business for the Farm Home 1555 



These young persons who are being trained in business principles and 

 business operations are becoming alert ; they are developing keenness and 

 ingenuity. 



May there not be equal opportunities in New York State for an organi- 

 zation similar to that of the South, by which not only tomatoes, but also 

 a great variety of other fruits, can easily be utilized for profit? If the 

 Federal Government finds canning clubs worth developing in the southern 

 States, is it not safe to assume that such clubs will be equally desirable in 

 our own State ? There are many home industries which might be built up 

 by young persons on the farm, and it is to be hoped that such industries 

 will gradually develop. The canning of products that would otherwise 

 be wasted is an industry that should reach many homes. Young men 

 as well as young women, boys as well as girls, mothers as well as daughters, 

 may organize clubs and thus successfully develop this enterprise. 



A CANNING EXPERIMENT ON A NEW YORK STATE FARM 



It is not a theory that a lucrative canning business may be developed on 

 the farm. The possibilities of such development have already been 

 illustrated on one farm in New York State. The story of that enterprise 

 is as follows: 



A young farmer, who was intelligent, alert, and well-trained, found that 

 drought and blight had injured the selling qualities of the year's peach and 

 apple crops. While the fruit was sound, a large part of it was unsightly and 

 rather small. The farmer had set a high standard for marketable produce 

 and felt that he could not afford to lower the standard by selling inferior 

 fruit. Accordingly he sought other means whereby the fruit could be 

 profitably used. He pondered the matter, and finally came to the con- 

 clusion that the fruit should be canned and a market found for a 

 superior grade of home-canned goods. 



After the decision had been made, he set about finding means of realizing 

 his plans. Various small buildings on the farm were carefully considered 

 in order to determine where the work might best be conducted. Finally 

 a part of the packing house, which was near the farmhouse and close to 

 the orchard, was chosen. A study of apparatus was made, and cans, 

 canners, various utensils, and stoves were obtained. A young woman, 

 adequately trained, was employed to organize and begin the work. In 

 the building were placed two stoves for cooking, a sink, and three long 

 tables for holding either empty cans or the finished product. Two small 

 canning outfits were purchased and set up out of doors near the packing 

 house. Although the equipment was simple, it was sufficient for conduct- 

 ing the work. 



