218 AGRICULTURE 



Successful canning not difficult. By following simple 

 recipes and time-tables for sterilization, even children can 

 successfully can anything that grows in the garden, field or 

 orchard. Once canned the product has a money value, and 

 is as standard in the market as sugar or nails. 



Canning fruits. The list of receipts and time-tables 

 given in this chapter are made to be used in connection 

 with the usual home canning utensils, and with four distinct 

 types of canning outfits. Such outfits are not expensive. 

 They can be bought all the way from eighty-nine cents 

 up to twenty dollars, depending on type and size. All kinds 

 of glass jars, bottles and tin cans commonly used in the old 

 methods of canning can be used with these newer devices. 

 (Write for Farmers' Bulletin 521 and other circulars of 

 instruction on canning, for description of canning outfits, 

 and full directions for their use.) 



2. Canning Recipes for Fruits and Vegetables 



These recipes have been carefully planned and tested by 

 experts, and should be followed with great care if the best 

 results are to be obtained. 



Tomatoes. Grade for ripeness, size and quality. 

 Scald to loosen skins. Dip in cold water ; remove skins ; 

 pack whole. Fill with tomatoes only and add 1 level tea- 

 spoonful salt to each quart. Place rubber and partially seal. 

 (Cap and tip tins.) Sterilize thirty-two minutes in hot- 

 water bath, twenty-two minutes in water-seal outfit, fifteen 

 minutes under five pounds of steam, or ten minutes in 

 pressure cooker. Remove jars, tighten covers, and invert 

 to cool. 



Strawberries. 1. Can fresh, sound berries same day 

 picked. Hull (twist berries off hull) ; place in strainer, pour 

 water over to cleanse. Pack in jar or tin without crushing. 

 Pour hot sirup over berries to top. Place rubber and top 

 and partially tighten. (Cap and tip tins.) Sterilize sixteen 



