The Busy Woman s Garden Book 



dried and the tops adjusted and stored in a dry- 

 upstairs closet they will need far less sterihzing 

 when required for use. 



Often in canning vegetables it will be found 

 that there is an uneven quantity — that is, there 

 will be a quantity of one kind left after filling the 

 cans, but not enough for another full can; if de- 

 sired this can be put in a can and cooked with the 

 rest for the family dinner, or it may be put away 

 with the canned goods, for I have found the par- 

 tially filled cans keep quite as well as the full ones 

 and there are often times when the lesser quantity 

 will be all that is needed for the meal, or it may 

 be just enough for a salad or to combine with 

 some other vegetable in a soup or entree. 



In placing the cans in the container there must 

 always be a rack of some sort to keep the cans 

 from direct contact with the bottom of the vessel. 

 This should, if possible, be in the form of a wire 

 rack. The wire trivets to set hot dishes on, 

 which may be obtained at the ten cent counter of 

 any department store, are excellent for use in 

 cream cans; they just fill the bottom and as 



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