HOME CANNING 261 



Very few people succeed by this method in the conservation 

 of their surplus vegetables, meats, fish, etc., though they 

 succeed very well in canning of the general fruits. 



2. Intermittent Method. The "intermittent" process, 

 or fractional sterilization method of canning of fruits, vege- 

 tables, and meat is a very successful method, as far as the 

 effect on bacteria and spores and the keeping of the 

 food products are concerned, but is very unsatisfactory with 

 many products, in that it requires too much time and con- 

 sumes too much fuel as well as the energy of the al- 

 ready overworked housewife. There are few people 

 who would be encouraged to go into the extensive 

 canning of the by-products and surplus fruits and vege- 

 tables, such as vegetable greens, peas, snap beans, lima 

 beans, tomatoes and sweet corn, if the only way open 

 to them would be the intermittent process. The object 

 of these instructions is to encourage the canning of large 

 quantities of the cheaper food products, available on prac- 

 tically every farm, and having these fresh vegetables and 

 fruits available for three hundred and sixty-five days in 

 the year, rather than for an occasional holiday or Sabbath, 

 or for use when friends have been invited into the home. 

 By adopting the single period or cold-pack method and 

 following the recipes given in this book it will be pos- 

 sible to reduce the cost of fuel for canning purposes greatly 

 from that required by the intermittent process, and it 

 will reduce the amount of labor and time on the same basis. 

 Also, we trust, by the adoption of these methods, that it 

 will not only be possible to have a larger supply of common 

 vegetables and fruits for daily use, thus making a better- 

 balanced ration for the family, but that it will result in a 

 greater net profit to the average farmer, and a lower cost of 

 living as well for our city dwellers. 



3. Cold-pack Method. The method used by the best 



