60 GARDEN PROJECT 
sterilizations of the intermittent or ‘‘three day’’ 
method. In the case of greens or ‘‘pot-herbs’’ it 
shrinks them and makes packing easier. The duration 
of the hot dip varies with different products. After 
this treatment, the products are packed in glass jars 
or tin cans and boiling syrup or water is added, de- 
pending upon whether fruit or vegetables are being 
canned. Rubbers and tops are put on glass jars and 
the latter screwed down, but not tight. Tin cans are 
sealed completely. The jars or cans are then immersed 
in boiling water or placed in an atmosphere of steam 
at a definite pressure. The time they are left in de- 
pends upon the product and the temperature. It takes 
less time to sterilize food products under five pounds 
of steam pressure than in boiling water and still less 
time under twenty pounds of steam pressure. 
Canning outfits may be purchased, but it is possible 
to make a simple one which will do just as good work. 
A wash boiler, fifty pound lard tin, water bucket, in 
fact anything in which water can be boiled and to 
which a cover may be fitted, will do. A false bottom 
of wood or metal which will lift the jars from the bot- 
tom and permit the water to circulate under, around, 
and among the jars completes the outfit. If it be pro- 
vided with handles and a guard rail, jars may be lifted 
in and out more easily. 
Full directions for canning different products, mak- 
ing syrup, etc., as well as descriptions of different types 
of canning outfits may be obtained by requesting from 
the state club leader or the U. S. Department of Agri- 
culture, Washington, D. C., the NR series of canning 
bulletins, 
