1200 The Vegetable Industry in New York State 



less than this cost the owner can refuse to sell, take his goods back 

 home, set his canner at work and get a fair return for his crops 

 and labor. 



Another great ad- 

 vantage of having a 

 home canning outfit to 

 care for the surplus is 

 the fact that the fruits 

 and vegetables in the 

 can keep the grower's 

 name before his cus- 

 tomers all winter when 

 he is out of the market 

 with his fresh stock. 

 Many men grow only 

 crops that are marketed 

 through a period of 

 three or four months in 

 the summer and, then 

 they drop out of the 

 market for the re- 

 mainder of the year. During this time their regular customers 

 forget them and when they start back on the market next- season 

 they are practically strangers. With home canned foods to place 

 on the market all winter their name is kept before the consuming 

 public, and when they start back next season everyone knows the 

 fanner who produces fresh farm products in summer and canned 

 foods in winter. 



But best of all, the home cannery helps reduce the cost of liv- 

 ing, for it is one of the means of saving waste products. By 

 waste products I do not mean cull or defective fruits or vege- 

 tables, but fruits and vegetables that are not just in the condi- 

 tion that the market demands. For instance, a man may be 

 shipping tomatoes to market ; for this purpose he must have them 

 partly green. A dead ripe tomato in this case is a loss for it will 

 not stand shipment, while a tomato of this kind is in the very 

 best condition for canning, since it has the color and the flavor. 



Fig. 356. — Steam-Pressure Canner With 

 Firebox. For Canning in Medium 

 Small Quantities, Either Inside or 

 Outside the House 



Canning saves this. 



In bunching beets the small ones have to 



