Canning the Garden Surplus 



care should be taken to avoid touching the edge 

 of the top of the can or the inside of the cap 

 while doing so. If there is any delay in replacing 

 the rubber it will be better to boil ten instead of 

 five minutes. 



When the canning is done on the kitchen range 

 or on a three-burner gas or oil stove it will be 

 better to fill the cans with water from the tea- 

 kettle and to sterilize the cans in a dishpan, allow- 

 ing them to heat on the stove until required, but 

 excellent results will follow the shorter method. 

 Pint cans are most desirable for such vegetables 

 as string beans, peas, lima beans and the like — 

 things which are used alone and not combined 

 with other foods as tomatoes and corn. Pint 

 cans, however, have about disappeared from the 

 market and even quarts have been at a premium. 

 And one should take unusual care in cleansing 

 cans and tops as soon as emptied, and placing 

 them in a dry place until wanted for another 

 year's canning. A cellar is not a suitable place 

 to store cans, it is far too damp and conducive 

 to mould. If cans are properly cleansed and 



241 



