Canning the Garden Surplus 



pressure; they are equipped the same as steam- 

 pressure outfits. 



The purpose of this chapter, however, is not to 

 go into the methods necessarj^ for caring for large 

 quantities of vegetables at one time nor the ex- 

 penditure of any considerable sum in effecting 

 the conservation of garden food; rather it is in- 

 tended to help the housewife to save, cheaply and 

 easily, her garden surplus as it accumulates day 

 by day. Fuller details than are in the scope of 

 this chapter can be gained through the canning 

 and food pres'ervation bulletins sent out by the 

 Department of Agriculture at Washington and 

 by the various states. 



The same general principles pertain to all 

 fruits and vegetables to be canned, only the time 

 of processing varjdng in individual cases. 



The vegetables to be canned should always be 

 perfect of their kind and absolutely fresh ; indeed, 

 it is better to have ever}i;hing ready for canning 

 before they are gathered, then dress, sterilize and 

 blanch and get into the cans as rapidly as possible. 

 The Cold Pack Process calls for, first, the steril- 



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