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which paralyse the digestion and injuriously affect the health of the 
consumer. They are only permissable when preserving fruit speci- 
mens for show purposes. 
HovusEHoLp CANNING. 
No detailed account will be given in this chapter of the process 
of factory canning, as this constitutes an industry in itself, and re- 
quires a certain outlay of capital which is suggestive of the fact 
that whoever goes in extensively for it must previously have made 
himself familiar with the modus operandi of the business. 
In every household, however, it is not only quite possible but 
very easy to preserve, in seasons of abundance, all the fruit likely to 
be required during the off-season; and for this purpose all the outfit 
that is required merely consists of suitable jars or cans, and of the 
ordinary cooking utensils. Soldered tin cans are not to be recom- 
mended, as it may happen that the acid of the fruit will react on 
the solder and generate a toxic soluble substance injurious to health. 
Special canning glass jars, hermetically sealed, are, however, easily 
obtainable at a reasonable rate, and last indefinitely, until broken. 
One of the best is Mason’s or “lightning” jars, which are made to 
hold a pint, a quart, or two quarts of fruit. 
The fruit for canning must be of suitable kind; it must not be 
under ripe, over-ripe, or bruised; it must be graded according to 
size. Always keep the fruit in water, which cleanses it, prevents 
bruising, and, when cut open, preserves the natural colour. 
In order to execute the filling neatly, a tin funnel with a very 
wide tube, slightly smaller than the diameter of the neck of the jar, 
into which it fits easily, is found very convenient, but is not indis- 
pensable. 
Only the very best fruit is worth the trouble of canning; and 
all over-ripe, specked, or blemished fruit should be rejected or 
turned into jam. The fruit should be canned as soon as possible 
after gathering, and while still fresh, different fruit requiring dif- 
ferent preparation. 
Pears, peaches, and apricots are halved for convenience in 
cooking, although, whenever possible, a whole fruit will, as a rule, 
be more attractive to the look. A better method than paring 
peaches is to put a dozen or more at a time in a netting bag, and 
dip them for a few seconds into a kettle of boiling, weak lye. The 
fur is by this method easily rubbed off by wiping with a towel. 
A little sugar having been added to the fruit and water, the 
operation of cooking begins, and varies according to the sort of 
