296 AGRICULTURE 



apple. After this process the sirup is ready to be poured 

 into fruit jars or bottles. Place rubber, cap or cork into 

 position and not tight. Insert containers in hot water and 

 sterilize for 12 minutes in hot- water or wash-boiler outfit ; 

 10 minutes in water-seal outfits ; 8 minutes in steam-pressure 

 outfits under 5 pounds of steam, or 5 minutes in aluminum 

 pressure-cooker under 15 pounds pressure. 



Apple sirup made by this method is a very pure and 

 high-grade product. Orchardists who have a large amount 

 of waste every year would do well to establish a local apple 

 sirup plant or perhaps a group of orchardists could com- 

 bine and secure building, steam retort canners and con- 

 venient apparatus, simplify the method and get most suc- 

 cessful and profitable results. 



6. Tinning, Capping and Soldering Repair Work 



Tin cans. The use of tin cans in the canning of the 

 "get away" fruits and vegetables is entirely practical for 

 the average farmer, trucker and fruit grower. The ques- 

 tion of soldering and tipping the caps is a comparatively 

 simple matter. Any child, twelve years of age or over, 

 can easily learn how successfully to seal a tin can. It 

 requires a hand capping iron and tipping steel, a little 

 soldering flux, small brush, and a little practise. Self- 

 heating capping irons are available and hand or auto- 

 matic tin can sealers can be purchased or even rented by 

 the year. 



When tin cans are used for the canning of green vege- 

 tables, meats, fish, oysters, etc., it is sometimes desirable to 

 use the lacquered or enameled cans. 



Size of tin cans. There are several standard sizes of 

 tin cans in common use for canning purposes. They are 

 denominated by number and with reference to the diameter 

 of the opening. It is always necessary to state whether 

 you desire plain tin cans, lacquered or enameled. In buying 



