The Winter Food Supply 249 



thing conveniently in advance. Preliminary provisions 

 include : 



1. A reliable alarm clock in a convenient place (set 

 to ring when the sterilizing is done). 



2. All the necessary equipment in place before be- 

 ginning work. 



3. Jars, tops and rubbers carefully tested. 



4. Fresh, sound fruits and vegetables. 



5. Plenty of hot water for sterilizer, blanching, 

 warming the jars, and for pouring into packed jars. 



6. Salt or syrup at hand. 



7. Reliable instructions carefully followed. 



8. Absolute cleanliness. 



It must not be forgotten that success in canning 

 demands careful attention to every detail. No step 

 should be slighted. Follow one set of instructions 

 closely, and do not attempt to combine two, no matter 

 how good both of them may be. To attempt to follow 

 two sets will inevitably cause spoilage. 



The experience of the U. S. Department of Agri- 

 culture during the last five years indicates that 75 

 per cent of the spoilage has been due to the use of poor 

 rubbers, the use of old tops on screw-top jars, and 

 improper sealing, resulting from the use of defective 

 joints, springs, and caps. Another fruitful source of 

 trouble is that people sometimes undertake to can stale 

 or wilted vegetables. No amount of sterilizing will 

 overcome staleness. Careless handling is also sure to 

 cause loss. Absolute cleanliness in every step is essen- 

 tial. 



In sterilizing, care must be exercised to see that the 



