Canning on the Fabm L265 



a person with ordinary intelligence can many times pick np 

 about the farm articles enought to make a fair homemade out tit 

 which, although not quite so convenient, will do as good work — so 

 far as quality of product is concerned — as any of the highest 

 priced commercial outfits. Quality of product in canning de- 

 pends more upon the man in charge of the outfit than upon per- 

 fection of machinery employed in the various operations. 



It probably will be necessary on the ordinary farm to pur- 

 chase the capping steel and the tipping copper, total cost $2.50. 

 The natural ingenuity of the farmer will suggest the rest. What- 

 ever outfit is secured, homemade or commercial, the idea of 

 cleanliness should be paramount. 



CLEANLINESS AND BETTER DISTRIBUTION 



The keynote for the owner of the farm cannery should be 

 " improvement of quality of product." Make " quality " the 

 motto, and increase of demand and output is sure to follow. As 

 soon as a person learns the business and its possibilities he will 

 not be satisfied until he has an up-to-date cannery with all the 

 improved sanitary machinery. The method of preparation and 

 process for tomatoes applies practically to all fruits and vege- 

 tables with the exception that the cook or process for the fruits 

 varies somewhat, being twenty minutes for pears, fifteen for 

 apples and about the same time for berries. 



Other vegetables require a longer time than tomatoes and some 

 of them need a higher temperature than boiling water, which 

 high temperature can be obtained only by using closed top pres- 

 sure kettles. 



The state experimental stations or the U. S. Department of 

 Agriculture will furnish full information regarding the canning 

 of any special crops, on request. 



The demand for the so-called specialties — spinach, string 

 beans, beets, sauerkraut, also rhubarb and apples in gallon cans for 

 pies — is rapidly increasing and are articles which the home 

 canner can try to advantage. It is not necessary that a person own 

 a canner of great capacity or that he run it all through the season to 

 have it show a profit. A home canner, even though it may stand 

 absolutely idle during the entire season, many times will show a 



