PART I 



HOME CANNING MANUAL 



To save vegetables and fruits by canning this year is a patriotic duty. War 

 has made the need for Food Conservation more imperative than at any time 

 in history. America is responsible for the food supply of Europe. The 

 American family can do nothing more helpful in this emergency than to 

 Can All Food That Can be Canned. In this way the abundance of the summer 

 may be made to supply the needs of the winter. 



CANNING IS FOOD THRIFT 



The National War Garden Commission's 

 campaign for five million or more War Gar- 

 dens has brought about the creation of a vast 

 food supply hitherto greatly neglected. To 

 utilize this to the best advantage calls for 

 Canning operations in every household 

 throughout the nation. 



The preservation of foodstuffs by Canning 

 is always effective Food Thrift. It enables 

 the individual house- 

 hold to take advantage 

 of summer's low prices 

 for vegetables even if 

 no garden has been 

 planted. It effects the 

 saving of a surplus of 

 foodstuffs that would 

 otherwise be wasted 

 through excess of sup- 

 ply over immediate 

 consumption. It elimi- 

 nates the cold storage 

 cost that must be added to the prices of 

 commodities bought during the winter. Of 

 vital importance, also, is that it relieves 

 the strain on transportation facilities of 

 the country. This phase has been especially 

 emphasized for this year by the unprece- 

 dented traffic situation. All this increases 

 the need for Home Canning and proves that 

 this is a national obligation. 



CANNING MADE EASY BY MODERN 

 METHODS 



By the Single Period Cold-Pack method it 

 is as easy to can vegetables as to can fruits, 

 and this year it is more useful. By the use of 

 this method canning may be done in the 

 kitchen or out of doors. It may be done in 

 the individual household or by groups of 

 families. Community canning is important 

 in that it makes possible the use of the best 



COLD-PACK IN THE SOUTH 



In some parts of the Southern States 

 there has been complaint as to results 

 obtained in the use of the Single Period 

 Cold-pack method, but inquiry and re- 

 search have shown that in most cases the 

 trouble arose from lack of care in follow- 

 ing instructions or the use of poor rub- 

 bers, and was not to be blamed on the 

 method itself. With proper care and per- 

 fect cleanliness the results in the South 

 are as good as elsewhere. 



equipment at small individual outlay and 

 induces Food Conservation on a large scale. 

 Community canning by school children, under 

 the direction of competent teachers, is espe- 

 cially valuable. 



This Manual presents all necessary in- 

 structions for canning vegetables and fruits, 

 in a manner which may be so readily under- 

 stood that the work is no longer a problem, 

 but is so simple that 

 any adult or child may 

 do it with success. 



COMMUNITY 

 WORK 



One of the best 

 methods to follow in 

 canning and drying 

 operations is for sev- 

 eral families to club 

 together for the work. 

 The work may be car- 

 ried on at a schoolhouse, in a vacant store- 

 room, at the home of one of the members or 

 at some other convenient and central loca- 

 tion where heat and water can be made avail- 

 able. By joining in the purchase of equip- 

 ment each participant will be in position 

 to save money as against individual pur- 

 chases and at the same time have the ad- 

 vantage of larger and more complete equip- 

 ment. The cost is slight when thus divided 

 and the benefits very great to all concerned. 

 For a co-operative enterprise it is well to 

 have a committee of from three to five to take 

 charge of all details. First determine how 

 many people will take part in the work, how 

 much each proposes to can or dry, what 

 vegetables and fruits each will furnish and 

 such other information as will have a bear- 

 ing on the selection of equipment. After 

 deciding how much money will be needed, 



