CHAPTER XIV 



HOME CANNING OF FRUITS AND VEGE- 

 TABLES 



IT is both practicable and economical to can the surplus 

 vegetables, fruit, sweet corn, greens and other such prod- 

 ucts that commonly go to waste in the orchard, field and 

 garden. 



1. Home Canned Products and the Table 



When the farm home has learned to can its surplus 

 fresh food products, then the family can have a balanced 

 ration every day in the year, and the cost of living will be 

 greatly reduced. 



Home canned foods. The average farm family 

 should plan to have for table use from the home-canned 

 supply one quart of vegetables, one quart of fruit and one 

 quart of greens for every day in the year when these foods 

 are not available in the garden. The ration based on these 

 foods and supplemented by meats is better balanced and less 

 expensive than one based on meats with a scarcity of fruits 

 and vegetables. Such a system will have a tendency to cut 

 down both the doctor's bills and the grocery bills, and will 

 furnish a more palatable diet. 



The elimination of waste. The importance of home 

 canning is still more fully realized when we stop to con- 

 sider that in most states probably one-half of all the fruit 

 and vegetables raised are allowed to go to waste. They are 

 not needed for immediate consumption, and methods of 

 grading, crating and marketing are not understood. Home 

 canning will save all of this waste. 



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