CHAPTER XXVI 



HOME COLD-PACK CANNING 



To save vegetables and fruits by canning is a patriotic 

 duty. The war makes the need for food conservation more 

 imperative than at any time in history. America is mainly 

 responsible for the food supply of the world. In this way 

 the abundance of the summer may be made to supply the 

 needs of the winter. 



By the modern cold-pack method it is as easy to can vege- 

 tables as to can fruits. Some authorities say it is easier. 

 At any rate, it is more useful. 



In the cold-pack method of canning, sterilization does 

 away with the danger of spoilage by fermentation or "work- 

 ing." Sterilization consists in raising the temperature of 

 the filled jar or can to a germ-killing point and holding it 

 there until bacterial life is destroyed. 



The word " container " is used to designate either the 

 tin can or the glass jar. 



Single-period cold-pack canning, as distinguished from 

 old-fashioned preserving, offers a saving in time, labor, and 

 expense, and satisfactory results. As the foodstuffs are 

 placed in the containers before sterilization, they are cold 

 and may be handled quickly and easily. Then the steri- 

 lization period is frequently short. This is tune-saving. 

 Finally, no rich preservatives, such as thick syrups or heavily 

 spiced solutions, are required. Fruits may be put up in 



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