250 City Homes on Country Lanes 



temperature is high enough, and maintained for the 

 proper length of time. 



In other words, do not blame the method for failure. 

 Follow directions carefully and prevent failure. 



In canning by the Single Period Cold-pack method, 

 it is important that careful attention be given to every 

 detail. Do not undertake canning until you have 

 familiarized yourself with the various steps, which are 

 as follows: 



1. Vegetables should be canned as soon as possible 

 after picking; the same day is best. Early morning is 

 the best time for gathering. Fruits should be as fresh 

 as possible. 



2. Before starting work, have on the stove the boiler, 

 or other holder in which the sterilizing is to be done, a 

 pan of boiling water for use in blanching, a vessel con- 

 taining water to be used for warming several jars at a 

 time, and a kettle of boiling water for use in filling j ars 

 of vegetables ; or, if canning fruits, the syrup to be used 

 in filling the jars. Arrange on this working table all 

 necessary equipment, including instructions. 



3. Test jars and tops. All jars, rubbers and tops 

 should be clean and hot at the moment of using. 



4. Wash and grade product according to size and 

 ripeness. (Cauliflower should be soaked one hour in salt 

 water, to remove insects, if any are present. Put berries 

 into a colander and wash, by allowing cold water to 

 flow over them, to prevent bruising.) 



5. Prepare vegetable or fruit. Remove all but an 

 inch of the tops from beets, parsnips and carrots, and 

 the strings from green beans. Pare squash, remove 

 seeds and cut into small pieces. Large vegetables 



