248 THREE ACRES AND LIBERTY 



thin syrups. Vegetables require only salt for flavoring and 

 water to fill the container. 



Another advantage of this method is that it is practicable 

 to put up food in small quantities. It pays to put up even 

 a single container. Thus, when there is a small surplus of 

 some garden crop, or something left over from the order 

 from the grocer's, one can take the short time necessary to 

 place this food in a container and store it for future use. 

 This is true household efficiency the kind which, if prac- 

 ticed on a national scale, will conserve our war food supply 

 and will, after the war, cut heavily into the high cost of living. 



There are five principal methods of canning : (1) the cold- 

 pack, single-period method; (2) the intermittent, or frac- 

 tional sterilization method ; (3) the cold-water method ; 

 (4) the open kettle or hot-pack method; and (5) the 

 vacuum-seal method. Of these the one worked out on sci- 

 entific lines by leading experts and used by many com- 

 mercial canners is so much the best method for home canning, 

 because of its simplicity and effectiveness, that it is recom- 

 mended by the National Emergency Food Commission and 

 the details are explained in then* manual. 



The cold-water method can be used effectively in putting 

 up rhubarb, green gooseberries, and a few other sour berry 

 fruits. The process is simple. The fruit is first prepared 

 and washed and then blanched, and finally packed practi- 

 cally raw in containers, which are next filled with cold water 

 and then sealed. Some sour fruits packed in this way will 

 keep indefinitely. 



A serviceable outfit may be made of materials found in 

 any household. All that is necessary is a vessel to hold the 

 jars or cans such as a wash boiler or a large tin pail. 

 This should have a tight-fitting cover. Provide a false bot- 



