PART I 
HOME CANNING MANUAL 
To save vegetables and fruits by canning this year is a patriotic duty. War 
has made the need for Food Conservation more imperative than at any time 
in history. America is responsible for the food supply of Europe. The 
American family can do nothing more helpful in this emergency than to 
Can All Food That Can be Canned. In this way the abundance of the summer 
may be made to supply the needs of the winter. 
CANNING IS FOOD THRIFT 
The National War Garden Commission’s 
campaign for five million or more War Gar- 
dens has brought about the creation of a vast 
food supply hitherto greatly neglected. To 
utilize this to the best advantage calls for 
Canning operations in every household 
throughout the nation. 
The preservation of foodstuffs by Canning 
is always effective Food Thrift. It enables 
the individual house- 
hold to take advantage 
of summer’s low prices 
for vegetables even if 
no garden has been 
planted. It effects the 
saving of a surplus of 
foodstuffs that would 
otherwise be wasted 
through excess of sup- 
ply over immediate 
consumption. It elimi- 
nates the cold storage 
cost that must be added to the prices of 
commodities bought during the winter. Of 
vital importance, also, is that it relieves 
the strain on transportation facilities of 
the country. This phase has been especially 
emphasized for this year by the unprece- 
dented traffic situation. All this increases 
the need for Home Canning and proves that 
this is a national obligation. 
CANNING MADE EASY BY MODERN 
METHODS 
By the Single Period Cold- Pack method it 
is as easy to can vegetables as to can fruits, 
and this year it is more useful. By the use of 
this method canning may be done in the 
kitchen or out of doors. It may be done in 
the individual household or by groups of 
families. Community canning is important 
in that it makes possible the use of the best 
equipment at small individual outlay and 
induces Food Conservation on a large scale. 
Community canning by school children, under 
the direction of competent teachers, is espe- 
cially valuable. 
This Manual presents all necessary in- 
structions for canning vegetables and fruits, 
in a manner which may be so readily under- 
stood that the work is no longer a problem, 
but is so simple that 
any adult or child may 
do it with success. 
COMMUNITY 
WORK 
One of the best 
methods to follow in 
canning and drying 
operations is for sev- 
eral families to club 
together for the work. 
The work may be car- 
ried on at a schoolhouse, in a vacant store- 
room, at the home of one of the members or 
at some other convenient and central loca- 
tion where heat and water can be made avail- 
able. By joining in the purchase of equip- 
ment each participant will be in position 
to save money as against individual pur- 
chases and at the same time have the ad- 
vantage of larger and more complete equip- 
ment. The cost is slight when thus divided 
and the benefits very great to all concerned. 
For a co-operative enterprise it is well to 
have a committee of from three to five to take 
charge of all details. First determine how 
many people will take part in the work, how 
much each proposes to can or dry, what 
vegetables and fruits each will furnish and 
such other information as will have a bear- 
ing on the selection of equipment. After 
deciding how much money will be needed, 
COLD-PACK IN THE SOUTH 
In some parts of the Southern States 
there has been complaint as to results 
obtained in the use of the Single Period 
Cold-pack method, but inquiry and re- 
search have shown that in most cases the 
trouble arose from lack of care in follow- 
ing instructions or the use of poor rub- 
bers, and was not to be blamed on the 
method itself. With proper care and per- 
fect cleanliness the results in the South 
are as good as elsewhere. 
