CHAPTER XX 



HOME CANNING OF FRUITS, VEGETABLES 

 AND SOUPS 



IT is both practicable and economical to can the surplus 

 vegetables, fruit, sweet corn, greens and other prod- 

 ucts that commonly go to waste in the orchard, field and 

 garden. 



1. Home Canned Products and the Table 



When the average home has learned to can its surplus 

 fresh food products, then the family may have a balanced 

 ration every day in the year, and the cost of living will be 

 greatly reduced, and it will turn the garden and orchard by- 

 products into net profits. 



Home canned foods. The average family should 

 plan to have for table use from the home-canned supply 

 one quart of vegetables, one quart of fruit and one quart 

 of greens for every day in the year when these foods 

 are not available in the garden. The ration based on these 

 foods and supplemented by meats is better balanced and less 

 expensive than one based on meats with a scarcity of fruits 

 and vegetables. Such a system will have a tendency to cut 

 down both the doctor's bills and the grocery bills, and will 

 . furnish a more palatable diet. 



The surplus food products. The importance of home 

 canning is still more fully realized when we stop to con- 

 sider that in most states probably from one-fifth to one-half 

 of all the fruits and vegetables raised are allowed to go to 



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