CANNING VEGETABLES IN THE HOME 
a better grade of jar. The tops also fur- 
nish an excellent hiding place for germs, 
which makes sterilization very difficult. 
An improved type of screw-top jar is 
now in use. These are fitted with a glass 
top held in place by a metal cover which 
screws down over the neck of the jar. 
If the canning or sterilization is con- 
ducted properly, practically all of the 
air will be driven out of the jar by the 
steam. Upon cooling, this is condensed, 
a vacuum is formed on the inside which 
clamps down the glass top against the 
rubber ring and seals the jar automatic- 
ally. The metal cover can then be re- 
moved, as the pressure of the outside air 
will hold the glass top securely in place. 
Another type of jar in common use re- 
quires no rubber rings, but is fitted with 
a metal top, lacquered on both sides and 
having a groove around the lower edge. 
This groove contains a composition of the 
consistency of rubber which is melted 
during canning by the heat of the jar and 
forms a seal that takes the place of the 
rubber ring. These metal tops must be 
renewed each year, as it is necessary to 
puncture them in order to open the jar. 
The most satisfactory jar that the writ- 
er has had any experience with has a rub- 
ber ring and glass top which is held in 
place by a simple wire spring. There are 
several brands of these jars on the mar- 
ket, so no difficulty should be experienced 
in obtaining them. Vegetables often spoil 
after being sterilized because of defective 
rubbers. It is poor economy to buy cheap 
rubbers or to use them a second time. 
As a general rule black rubbers are more 
durable than white ones. 
Buy a good grade of jar. The best qual- 
ity usually retails at from a $1 to a 
$1.25 a dozen. The initial expense may 
be, therefore, somewhat high, but with 
proper care they should last many years. 
The annual breakage should be less than 
3 per cent on the average. In selecting a 
jar always give preference to those having 
wide mouths. In canning whole fruit or 
vegetables and in cleaning the jars the 
wide mouth will be found to be decidedly 
preferable. 
733 
Containers for Sterilizing 
The writer uses a tin clothes boiler 
with a false bottom made of wire netting 
cut to fit it. The netting is made of 
medium-sized galvanized wire (No. 16) 
with one-half inch mesh. A false bot- 
tom is absolutely necessary, as the jars 
will break if set flat upon the bottom of 
the boiler. Narrow strips of wood, straw, 
or almost anything of this nature may be 
used for the purpose, but the wire gauze 
is clean and convenient. 
There are several varieties of patent 
steamers or steam cookers in common 
use. These have either one or two doors 
and hold a dozen or more quart jars. 
They are ideal for canning, but they are 
somewhat expensive and can be easily 
dispensed with. A common ham boiler or 
clothes boiler with a tight-fitting cover 
Will answer every purpose. 
Selection and Preparation of Vegetables 
The first step in successful canning is 
the selection and preparation of the 
vegetables. Never attempt to can any 
vegetable that has matured and com- 
menced to harden or one that has begun 
to decay. As a general rule, young 
vegetables are superior in flavor and tex- 
ture to the more mature ones. This is 
especially true of string beans, okra, 
and asparagus. Vegetables are better if 
gathered in the early morning while the 
dew is still on them. If it is impossible 
to can them immediately, do not allow 
them to wither, but put them in cold 
water or in a cold, damp place and keep 
them crisp until you are ready for them. 
Do your canning in a well-swept and 
well-dusted room. This will tend to re- 
duce the number of spores floating about 
and lessen the chances of inoculation. 
In the following pages are given in- 
structions for canning some of the more 
common vegetables, but the housewife 
can add to these at will. The principle 
of sterilization is the same for all meats, 
fruits, vegetables. 
Corn 
Contrary to the general opinion, corn 
is one of the easiest vegetables to can. 
The United States Department of Agri- 
culture has shown that the amount of 
