CANNING IN GLASS IN THE HOME. 



(FRUITS, VEGETABLES AND MEATS.) 



MRS. SARAH EUZABETH BELT, MELROSE, MASSACHUSETTS. 



This is a subject that interests almost every housewife, 

 especially when the prices of food are so high. Did it ever 

 occur to the housewife that the unnecessary waste of fruits, 

 vegetables and meats on the farm and in our gardens could be 

 saved, and be available for use in the middle of winter, if she 

 would take a little more time when the fruits and vegetables 

 are in season and can them? The great objection in previous 

 years has been that the open kettle method of canning was 

 tedious and took up considerable time, but by using the cold 

 pack method of to-day canning has become a pleasure instead 

 of work. By using this method it will be possible to have all 

 kinds of fruits and vegetables, as if right from the garden, in 

 the dead of winter. The housewife will also be able to keep 

 her table supplied with all the delicacies out of season at a very 

 small cost. Arrangements can be made so that while fruit and 

 vegetables are sterilizing other work may be attended to. In 

 this way the plan of work for the day is not upset. 



Bacteria, Yeasts and Molds. 

 Every piece of fruit, vegetable or meat, no matter how fresh, 

 is filled with tiny invisible spores or parasites which cause it to 

 spoil. The air, no matter how clear it may look, is filled with 

 these tiny organisms. These organisms are divided into three 

 classes, — yeast spores, which attack fruit; bacteria, which 

 attack vegetables and meats; molds, which attack jellies and 

 jams. Yeast spores are killed by a lower degree of temperature 

 than bacteria, therefore a short sterilizing is sufiicient for 

 killing the yeast in fruit. 



