Canning the Garden Surplus 



they rest on little half -inch feet they allow the 

 water to circulate freely beneath the cans, which is 

 very important and failure to provide for which 

 is sometimes a cause of blown out rubbers. For 

 canning with large cans — quarts and two quarts 

 — the twenty-five pound lard-cans are excellent. 

 They are tall enough to insure plenty of water 

 over the top of the cans and will accommodate 

 four or five two quart and five or six one quart cans 

 and seven pints, though some recommend placing 

 two tiers of pints in the container, but I have 

 always thought that rather risky. The lard-cans 

 are very Hght to handle and the Kds fit closely, 

 retaining the steam. Whenever there is an im- 

 perfect closing of the lid it will be well to place 

 a towel over the top of the can before adjusting 

 the lid to insure the retention of the steam. If 

 this is done the water will not evaporate so 

 rapidly. 



The following schedule of time for processing 

 vegetables is that suggested by the Department of 

 Agriculture and is authoritative. In every in- 

 stance the time for processing must be counted 



243 



