The Winter Food Sivpply 211 



The Single Period Cold-pack Method is a simple and 

 sure way of canning. It insures a good color, texture 

 and flavor to the vegetable or fruit canned. In using 

 this method, sterilization is completed in a single period, 

 saving time, fuel and labor. The simplicity of the 

 method commends it. Fruits are put up in syrups. 

 Vegetables require only salt for flavoring and water to 

 fill the container. 



Another advantage is that it is practicable to put 

 up food in small as well as large quantities. The house- 

 wife who understands the process will find that it pays 

 to put up even a single container. Thus, when she has 

 a small surplus of some garden crop she should take the 

 time necessary to place this food in a container and 

 store it for future use. This is true household efficiency. 



A serviceable Single Period Cold-pack canning outfit 

 may be made of equipment found in almost any house- 

 hold. Any utensil large and deep enough to allow an 

 inch of water above jars, and a false bottom beneath 

 them, and having a closely fitting cover, may be used for 

 sterilizing. A wash-boiler, large lard can or new gar- 

 bage pail serves the purpose where canning is to be 

 done in large quantities. Into this utensil should be 

 placed a wire or wooden rack to hold the jars off the 

 bottom, and so constructed as to permit circulation of 

 water underneath the jars. 



For lifting glass-top jars, use two button-hooks, or 

 similar device. For lifting screw-top jars, suitable lift- 

 ers may be bought for a small sum. A milk carrier 

 makes a good false bottom, and if this is used the jars 

 may be easily lifted out at the end of the sterilization 

 period. 



