596 MISCELLANEOUS FARM SUBJECTS 



ent. Bacteria are so small that they can only be seen with a micro- 

 scope, and they reproduce themselves with amazing rapidity. 



The reproduction of bacteria is brought about by one of two 

 processes. The germ either divides itself into two parts, making 

 two bacteria where one existed before, or else reproduces itself by 

 means of spores. These spores may be compared with seeds of an 

 ordinary plant, and they present the chief difficulty in canning 

 vegetables. While the parent bacteria may be readily killed at the 

 temperature of boiling water, the seeds retain their vitality for a 

 long time even at that temperature, and upon cooling will ger- 

 minate, and the newly formed bacteria will begin their destructive 

 work. Therefore it is necessary, in order to completely sterilize 

 a vegetable, to heat it to the boiling point of water and keep it at 

 that temperature for about one hour, upon two or three successive 

 days, or else keep it at the temperature of boiling water for a long 

 period of time about five hours. The process of boiling upon 

 successive days is the one that is always employed in scientific work 

 and is much to be preferred. The boiling on the first day kills 

 all the molds and practically all of the bacteria, but does not kill 

 the spores or seeds. 



As soon as the jar cools these seeds germinate and a fresh 

 crop of bacteria begin work upon the vegetables. The boiling upon 

 the second day kills this crop of bacteria before they have had time 

 to develop spores. The boiling upon the third day is not always 

 necessary, but is advisable in order to be sure that the sterilization 

 is complete. Among scientists this is called fractional sterilization, 

 and this principle constitutes the whole secret of canning. If the 

 housewife will only bear this in mind she will be able with a little 

 ingenuity to can any meat, fruit, or vegetable. 



Exclusion of the Air. Even after sterilization is complete the 

 work is not yet done. It is necessary after sterilizing a jar of vege- 

 tables to exclude carefully all outside air. If one bacterium or 

 one of its spores should get in and find a resting place, in the course 

 of a few days the contents of the jar would spoil. All of this may 

 seem new fashioned and unnecessary to some housekeepers, but in 

 the end it pays. 



The first requisite for successful canning is a good jar. Glass 

 is best as none of the vegetable acids act upon it. With proper 

 care glass jars will last a long time. The best has no metal top 

 to wear out or corrode. The rubber ring and glass top are easy to 

 sterilize and easy to put in place. There are several brands of them 

 on the market. Vegetables often spoil after being sterilized be- 

 cause of defective rubbers. It is poor economy to buy cheap rub- 

 bers or to use them a second time. As a general rule black rubbers 

 are more durable than white ones. Buy a good grade of jar. The 

 initial expense may be high, but they should last many years. Se- 

 lect those having wide mouths. In canning whole fruit or vege- 

 tables and in cleaning the jars the wide mouth will be found to 

 be decidedly preferable. 



