70 
House & 
Garden 
THE CANNED GARDEN 
yJ Survey of the Processes and Equipment Required 
for Camiing in Glass 
ETHEL R. PEYSER 
I F THE outdoor garden is a joy, the 
indoor canned garden, its descendant, is 
a boon! It makes the unexpected stranger 
within our gates welcome with its largesse 
and gives the lady of the manor a scope 
and a freedom from care which fires the 
imagination even as does 
the flower and vegetable 
garden. For in the canned 
garden, we have fruits of 
the tree and the soil, and 
all year around it stands 
ready to give itself un¬ 
stintedly ! 
Not with procedures at 
all is the article interested, 
only with a few precau¬ 
tions, definitions and can¬ 
ned-garden tools. Look in 
your cook books for can¬ 
ning methods; this is a 
mere tool chest. 
As in our outdoor gar¬ 
den so in the canned-gar¬ 
den, we must needs be 
“wise'’ to the weeds and 
tares that do corrupt. Ah 
yes, even in the canned- 
garden, under our own 
roofs, disintegrating influ¬ 
ences will come in, if we 
are unwary. 
What are they? They are minute things 
we think of as mold sometimes, but more 
often these organisms are things we can¬ 
not see. 
Yeasts and harmless molds are usually 
killed in canning, but. . . the destruction 
of bacteria and spores is another tale. 
These wee things are smaller than the 
mold and yeast organisms and are the ones 
that can disrupt our canned garden. 
We have not only to make our canning 
right at the start to banish them, but we 
have to provide the condi¬ 
tions to keep the garden 
sw'eet and healthy until we 
wish to use the fruits of 
it, whenever in the future 
that may be. 
One of the ways to pre¬ 
vent the growth of bacte¬ 
ria is to keep everything 
you use in the process of 
canning surgically clean. 
Everything must be care¬ 
fully handled, our hands 
must be extra clean; table 
tops must be sterile, and 
their tops non-absorbent. 
Wash your containers in 
boiling water and it is 
safer to stand them in the 
water until you use them. 
Boil your rubber bands, 
and then dip them in a 
solution of a quart of boil¬ 
ing water to a teaspoonful 
of soda. You can’t be too 
careful about the steriliz- 
In this group are a number of the smaller necessary canning acces- 
scries—glass measure, corer, clock, vegetable brush, new rubber rings, 
spoons, and fork, a set of stainless steel knives, spoon measures, far 
tongs, the necessary spatula and the humble strawberry huller. These 
and the other articles of canning equipment are from Lewis & Conger 
Among the many instruments that help take the drudgery out of summer canning are those which assist in the 
preparation of fruit and vegetables. Thus the meat grinder, a sine qua non in any self-respecting kitchen. Then, 
to the rear of this, a fruit parer; the fruit is spiked on the three prongs and a turn of the handle does the rest. At 
the front is a bean slicer and to the right a fruit slicer. A sieve and a culinary basket complete the picture 
