V. Preserving Vegetables and Fruits 



CANNING 

 (cold-pack method) 



You will need a good wash boiler with a false bottom ; 

 several large pans, two tablespoons, two teaspoons, two 

 sharp paring knives, two hand towels, wiping cloths, one 

 wire basket or five yards of cheesecloth, and plenty of hot 

 and cold water. You will need also a can of salt and as 

 many quart glass jars with new rubbers as you propose to 

 fill with food. 



Pick the vegetables immediately before canning them 

 and use only the perfect ones. Prepare and clean each 

 vegetable whole, as you would for table use. 



Can only one kind of food at a time. Follow directions 

 absolutely; you may lose your vegetables if you do not. 



To can beets, wash them clean and place them in the wire 

 basket or cheesecloth. 



Place the clean glass jars upside down in a pan of water 



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