CaNNING ON THE FaRM 1261 
be thrown out and these are the very best for canning as they 
are the most tender. Broken stalks of rhubarb are unsalable 
but they are perfectly proper for canning. Canning these waste 
products is true economy and if saved on every fruit and vege- 
table farm in the United States would add many million dollars 
to our national wealth each year and fill many hungry mouths. 
EQUIPMENT 
A person who wishes 
to try out the matter of 5 
home canning need not a ial 
go to the expense of 
spending many dollars & 
for an outfit. Anyone sel 
can try out the problem Sr 
at an expenditure of less Wid 
than five dollars for ZZ 
equipment. Every farm ANN 
supposedly has a wash i 
boiler or if that is not Fic. 357— Tue CLorHes BorLer USED AS A 
to be obtained a common — Srrriizer, SHowrnc Fatse Borrom As A 
farm kettle may be used. Rack 
Hot water is the great requisite. The capacity of any outfit, 
either for home or commercial canning, is the amount of water 
that can be boiled in a given time. 
Suppose, for instance, one wishes to can tomatoes. He must 
have some place where he can wash the raw tomatoes as they come 
from the field. On a small scale this can be done by placing 
them in a tub of clean water, stirring them and then removing. 
They are then ready for the scalding. For this process they are 
placed in a small wire basket — a clean market basket will do — 
and the basket is dipped in boiling water. It should be worked 
up and down several times until the skins of the tomatoes show 
small cracks in places. Any boiler or farm kettle will do for the 
purpose of holding and heating the water for scalding. 
Next in order is the peeling. A clean table is needed for this 
on which may be placed pans large or small for emptying the 
scalded tomatoes so that those who are to peel may work to advan- 
