98 GARDEN PROJECT 
6. Be sure perishable products are fresh. 
7. The question of time at the disposal of the dem- 
onstrator will determine the kind and quantities of 
materials to be canned. Vegetables like corn, peas, and 
beans require three hours in the home-made canner; 
root and tuber vegetables and greens require ninety 
minutes; fruits, ten to twenty minutes. 
In giving the demonstration, the following points 
should be explained. Information may be, obtained 
from this booklet and from the references given below.. 
Such explanations may be given while waiting for 
different steps in the process to be finished. A good 
demonstrator works and talks at the same time. 
Why Foods Spoil. 
Methods of Food Preservation. 
Methods of Canning. 
Types of Canning Equipment. 
The Cold Pack Process. 
(a) Blanching, scalding and cold-dipping. 
(b) Packing in containers. 
(c) Making syrup. 
(d) Jars and rubbers. 
(e) Sterilization. 
CV ie oa bo 
Pertinent facts, recipes and steps in the process may 
he placed on the blackboard to aid in the work, or 
cloth or paper charts may be made by the class. 
References 
McConn—Yeasts, Molds and Bacteria. : 
U. S. Department of Agriculture. NR Series of Canning Leaflets. 
*These may be obtained free from your state club leader or ‘the 
U. 8. Department of Agriculture, Washington, D. C. 
