CANNING AND DRYING 217 



The cold pack method of preserving vegetables in 

 jars is so simple and so sure of success, that this is 

 recommended for all the products of the home or 

 school garden. 



Utensils Necessary for Canning 



The utensils needed for canning are most of them 

 already present in the kitchen. Paring knives, 

 spoons, measuring cups, bowls, and kettles are 

 already at hand. A large boiling kettle, however, 

 preferably of agate ware, holding at least ten quarts, 

 should be provided before the season begins. Glass 

 jars of the lightning type, having glass covers that 

 snap on, are the most desirable containers. Pint 

 jars are large enough for many of the smaller fruits 

 and vegetables. Quart jars are best for beets, to- 

 matoes, and the larger fruits and vegetables. For 

 these jars new rubbers of good quality should be 

 obtained. It is dangerous to use old or stiff rubbers. 



To fill the jars easily and keep the contents in 

 good condition, get a funnel with a wide mouth, 

 which fits into the top of the jar. With this, all 

 small vegetables can be poured directly into the 

 jar. 



Any utensil large enough to hold the jars, and 

 water to cover them, will serve as a boiler, or steri- 

 lizer. Sterilizers of all sizes and prices may be 

 purchased. A wash boiler is frequently used, while 

 a galvanized washtub is excellent, if provided with 



