PRACTICAL SUGGESTIONS FOR CANNING 199 



wants canned meats, it is better to depend upon the product 

 bought in the market than to go to the trouble of canning. 

 The same may be said ordinarily of com, peas, and beans. 

 All these materials may be canned successfully in an ordinary 

 household, but it requires long heating and special care, and 

 at best there will be many failures. Consequently such mate- 

 rials, when canned in the home, may be very expensive 

 because of the considerable amount that must be thrown 

 away. In the canning factory, however, because of greater 

 experience and better facilities, these foods can be preserved 

 much more successfully and cheaply. When more of these 

 vegetables are raised in the home garden than can be eaten 

 during the summer, it may become profitable to can them at 

 home. During the last war and a few years immediately fol- 

 lowing this was particularly true because of the food shortage 

 caused by the war. But except under such conditions it is 

 better and cheaper to depend upon the market for canned 

 corn, peas, and beans. The market products are more reli- 

 able, under ordinary conditioiis considerably cheaper, and 

 usually nearly or quite as good as those obtained by home 

 canning. 



Most forms of fruit — apples, pears, cherries, peaches, 

 grapes, berries, etc., and even tomatoes — are so easy to 

 can that it is generally economical and advantageous to 

 preserve them at home. Material canned at home is usu- 

 ally of a better flavor, because more carefully prepared, and 

 is more satisfactory than much that can be bought in the 

 markets, in the preparation of which wholesale methods are 

 necessary. For the household, therefore, canning is most 

 satisfactory in the case of fruits, and it furnishes a means 

 of kfe^ping for winter use many delightful delicacies. 



