Canning on the Farm 



12GJ 



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. 



Fig. 357. — The Clothes Boiler Used as a 

 Sterilizer, Showing False Bottom as a 

 Rack 



equipment 



A person who wishes 

 to try out the matter of 

 home canning need not 

 go to the expense of 

 spending many dollars 

 for an outfit. Anyone 

 can try out the problem 

 at an expenditure of less 

 than five dollars for 

 equipment. Every farm 

 supposedly has a wash 

 boiler or if that is not 

 to be obtained a common 

 farm kettle may be used. 

 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. 



Xext 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- 



