HOME CANNING 259 



waste. They are not needed for immediate consumption, 

 and methods of grading, crating and marketing are not 

 understood. Home canning may save all of this surplus. 



Successful canning not difficult. By following simple 

 recipes and time-tables for sterilization, even school children 

 can successfully can anything that grows in the garden, 

 field or orchard. Once canned the product has a money 

 value, and is as standard in the market as sugar or nails. 



The list of recipes and time-tables given in this chapter 

 are written for use in connection with the usual home 

 canning utensils, and with the five distinct types of home- 

 made or commercial canning outfits. Such outfits are not 

 expensive. They can be bought all the way from eighty- 

 nine cents up to twenty dollars, depending on type and size. 

 All kinds of glass jars, bottles and tin cans commonly used 

 in the old methods of canning can be used with these de- 

 vices. (Write to U. S. Dept. of Agriculture, States' Rela- 

 tions Service, Washington, D. C., for Farmers' Bulletins 

 and circulars of instructions on home and club canning.) 



The following recipes and canning instructions are taken 

 from the "N. R." Series of Home Canning Club Instruc- 

 tions prepared by one of the authors and his assistants for 

 the U. S. Department of Agriculture, Office of Extension 

 Work, Northern and Western States. These instructions 

 are equally valuable for home canning in the southern as 

 well as the northern states. 



Methods of Canning. There are five common meth- 

 ods of canning in use: 



1. Open Kettle Method. The oldest method is what is 

 known as the "hot-pack" or "open-kettle" method, which re- 

 quires the cooking of the food products before packing, and 

 sealing the pack after the sterilization has been completed. 

 This is the most laborious and the most unsatisfactory 

 method, especially when canning vegetables and meats. 



