240 The Fru it-Growers Guide-Book 



On the average farm zn abundance of fruits and vege- 

 tables can be had during the summer season, but when 

 winter comes these delicious and wholesome products are 

 absent from the family table. If they are present it too 

 often happens that they have been obtained from a store 

 in the nearest town. These goods are often very poor sub- 

 stitutes for the products which can be canned at home, 

 and especially when the cheaper grades are purchased. 

 The average farmer frequently dries fruits, and possibly 

 also some kinds of vegetables for winter use, but aside 

 from these there is little for the home table and nothing 

 for the market. This is largely for the reason that they 

 believe it is impossible or difficult to can fruits and vege- 

 tables in such a way that they will keep in perfect condi- 

 tion without the use of mysterious chemicals or elaborate 

 and expensive canning machinery. This is a mistake, for 

 it is just as easy to can vegetables such as corn, peas and 

 beans as it is to can peaches, plums or cherries. 



Every fruit and vegetable grower has had the experience 

 of trying to sell produce at a profit when the market was 

 so glutted that a price sufficient to pay for hauling to town 

 could hardly be obtained. This is especially the case when 

 the produce was being placed on the local markets. It is 

 under such conditions as this that it pays and pays well to 

 have a little canning outfit and put up the produce in tin or 

 glass cans to be sold during the winter months. Outfits can 

 be had which will fit the needs of anyone who wants to can 

 either vegetables or fruits, and in any capacity from a 

 dozen cans to several hundred cans a day. The process 

 is simple, and one which can be done by any farmer or 

 farmer's wife. 



There is only one secret to the commercial canning pro- 

 cess. It is nothing mysterious or difficult, as so many per- 

 sons believe. It is simply the careful observance of clean- 

 liness and thorough sterilization of every can. Nothing 

 more enters into the secret of canning. It takes no chem- 

 icals whatever, and the process is so simple that it can be 

 done with success in any kitchen, or even out of doors 

 under the shade of a tree. On account of the simplicity 



