PROJECTS 621 



1. After the fruit has been packed into the jars, pour boiling 

 water, instead of hot sirup, over the fruit until the jar overflows. 



2. Leave the packed fruit in the boiler for 30 minutes after the 

 water has begun to boil. 



PROJECT XLIV. How to Preserve Vegetables and Fruit by Drying, 



page 440 



For some city dwellers cold-packing is much to be preferred to 

 the process of drying. Unless you have an oversupply of vege- 

 tables and fruits in your own garden, and can thus obtain them 

 absolutely fresh and without extra cost, you will probably find it 

 neither economical nor satisfactory in other ways to experiment 

 with the drying of vegetables. 



If, on the other hand, you have an oversupply of vegetables 

 in your own garden that you cannot sell, and you have no jars for 

 cold-packing, by all means dry your vegetables and fruits for winter 

 use or for winter markets. Many people much prefer the flavor 

 of certain dried fruits and vegetables to that of corresponding 

 canned products. 



It is hardly profitable to undertake the drying of a fruit or vege- 

 table simply to satisfy one's curiosty. If, on the other hand, an 

 oversupply of garden produce makes drying a practical and 

 economical project, detailed instructions are needed for guidance. 

 Such instructions, differing for each vegetable and fruit, are given 

 in Farmers' Bulletin No. 984, "Farm and Home Drying of Fruits 

 and Vegetables," United States Department of Agriculture. 



PROJECT XLV. How to Store Eggs for Winter Use, 

 page 440 



. Eggs are most abundant and cheapest in spring and early summer. 

 This is the time to store them for winter use. To obtain the most 

 satisfactory results, do not store any but perfectly fresh eggs. 

 Eggs are somewhat like milk; they get their taint not so much 

 from being in storage as from careless handling before they are 



