Canning the Garden Surplus 



iill sorts, without this precaution, all of which kept 

 perfectly, I have come to the conclusion that it 

 cuts out a lot of unnecessary time and equipment, 

 for the necessity of having one large container to 

 sterilize cans, another to sterilize the vegetables, 

 a kettle of boiling water to fill up the cans, and 

 the container for processing, entails a large 

 amount of working space and an unnecessary 

 amount of fuel. If any short cuts can be 

 achieved it is certainly that much to the good, so 

 I have been able to shorten the work so that much 

 of my own canning has been done on a one-burner 

 oil stove with one vessel of boiling water for 

 processing, blanching, sterilizing jars, etc., and 

 one pail of cold water for blanching and a good, 

 big table for handling the vegetables. In han- 

 dling the work I have everything ready before 

 gathering the vegetables. For a few pint or 

 quart cans I use a cream-pail which will hold four 

 pints or three quarts. In this I have boiling 

 plenty of water. I place the cans in a pan add- 

 ing a little hot water, turning them carefully un- 

 til warm through and then fill up and cover. Put 



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