NINETEENTH ANNUAf. YEAR BOOK— PART IX 515 



This system would not provide feed as early or late in the season as 

 would some of the others, but it would be quite simple and suitable where 

 sweet corn was being raised. Dent corn could also be used in the late 

 part of the season. 



These are merely outlines and can be altered or interchanged as is 

 necessary. The approximate yields to be expected can be seen from the 

 table already provided 



CANNING BY THE 'COLD PACK" METHOD. 



By E. C. Bishop. 



All fresh fruits, vegetables and meats may be successfully canned by the 

 "cold pack" method. 



HOW IT IS DONE. 



There are two parts to the cold pack canning process: 

 Part I — Packing the uncooked product in the jar. 

 Part II — Cooking the packed product in a hot water bath. 

 This method is easily learned by anyone who will follow the directions 

 carefully. Following are the steps of procedure: 



1. Secure sound, fresh products. 



2. Clean and trim the products. 



3. "Scald" or "blanch" as directed. 



4. "Cold dip" immediately. 



5. Pack the product in the jar. 



6. Add hot water or syrup. 



7. Adjust rubber and cover on the jar. 



8. Partially seal the jar. 



9. Cook in hot water bath. 



10. Remove from bath and complete the seal. 



EQUIPMENT NEEDED. 



The ordinary home already has the equipment. The necessary articles 

 are : 



1. The regular fruit jars, including the screw top, glass top with wire 

 bails, vacuum top jars and good rubbers which fit the jars used. Tin cans 

 may also be used. 



2. "Sterilizing vessel" for hot water bath. This may be a flat bottom 

 kettle, a wash boiler, a lard can, a clean garbage can, a metal peck or half 

 bushel measure, a pail, a milk can, or any other container deep enough to 

 hold the jars set in a vertical position, with sufficient room below for water 

 to circulate underneath the jars, and rpom above so that the jars may be 

 covered by at least an inch of boiling water. The size of the vessel other- 

 wise is governed by the amount of product to be sterilized each time. 



3. A rack or "false bottom" to place in the bottom of the sterilizing ves- 

 sel on which the jars may be set. This may be any kind of frame work 

 that will hold the jars at least one-half inch above the bottom of the 

 kettle to permit free circulation of water under the jars and prevent jars 

 from coming in direct contact with the heated bottom of the kettle. A 



