98 
House & Garden 
m 
TWTO picture can show the 
^ qualities of accuracy, 
dependability and reliability 
which have built the Smith 
and Wesson reputation for 
superiority. Actual examina¬ 
tion will convince you. Any 
dealer will gladly permit close 
scrutiny of any Smith and 
Wesson revolver. 
Smith & Wesson 
^Manufacturers of Superior Tfevolvers 
SPRINGFIELD 
MASSACHUSETTS 
Catalogue sent on request. Address Department F 
No arms are genuine Smith & Wesson Arms unless 
they bear, plainly marked on the barrel, the namt 
SMITH a WESSON. SPRINGFIELD. MASS. 
Branch Ofices: Los Angeles, Cal., Seattle, Wash, 
Pipestem Representatives 
Andrew Carrigan Company, Rialto Bldg.,-San Francisco, Cal. 
THE CANNED GARDEN 
{Continued from page 96) 
sympathetically and controllably. 
It is often convenient to have large 
trays on which to place your different 
sets of canning implements. These 
trays come in aluminum, enamel, 
japanned tin. 
For washing, grading and sorting use 
the shallow trays, pans or bowls in 
enamel, aluminum or pottery. Vege¬ 
table brushes, too, are invaluable to re¬ 
move any surplus dirt before the proc¬ 
ess of canning starts. 
Colanders and sieves for draining 
come in various kinds and varieties; 
tin, aluminum, enamel. Do not fear 
aluminum in canning processes, experi¬ 
ment has proved that it has no effect 
on foods. 
For the blanching process you can 
fall back upon the dear old pal “cheese 
cloth”, or wire baskets. Many of these 
wire baskets and strainers are made 
with racks and clamps for steadiness 
and comfort. 
Then some large container, a bucket 
may do, but if you procure the large 
pots made for canning it is a neater and 
a nicer performance. 
You will need several kettles for 
blanching and rinsing after blanching. 
Don’t forget to have a tea kettle, a co¬ 
pious one, always on deck with boiling 
water. This will save steps, time and 
food, because you will then always have 
boiling water to supply to thirsty jars 
and for renewing blanching waters. 
CUTLERY 
Get knives that cut and that are es¬ 
pecially adapted for the vegetables you 
are going to cut. Remember that a 
vegetable knife that is suitable for po¬ 
tatoes or string beans will not cut pine¬ 
apples or squashes readily. 
The spatula or flexible bladed knife 
will be a tremendous asset to you. It 
will scrape out your bowls, save you 
time, material and altogether give your 
work finish. The kitchen without the 
spatula is like the garden without the 
rake. If you cook your canning foods 
first, you can remove bubbles from your 
jars with a spatula, also wooden 
paddles. 
It is not out of place here to speak 
of the Stoners, electric fruit squeezers, 
choppers, slicers that are now being 
made for your delight. These are at¬ 
tachable to the table edge and quite out 
of the way and handy. Last and not 
least among these things is the tiny 
little inexpensive huller which saves the 
fruit, fingers and disposition. 
The stainless steel cutlery, of course, 
is quite ideal unless you can have silver 
knives that cut. Some acids in fruits 
and vegetables hurt the ordinary steel 
knife but the stainless steel is pretty 
well nigh impervious. 
Handle-fitted trays for holding and 
lifting out the jars while in the boiler 
are imperative needs. These must set 
up a few inches from the bottom of 
the boiler and must be so that the 
handles do not become too hot to hold. 
These are usually made of skeleton wire. 
A false bottom may be provided for the 
boiler too. If you have this and not 
the handled tray, you will need some of 
the jar lifters provided by able manu¬ 
facturers. If you have a large button 
hook and the sort of jar with a good 
clamp, you can lift out your jars with 
it very nicely. 
The seal and the proper weights and 
measures will take the guess work out 
of quantity hitting. The saccharim- 
eter to measure syrup thickness or 
density may or may not be useful. We 
should say unless you are doing can¬ 
ning or preserving for a huge household 
or for a business it is not absolutely 
necessary to have a saccharimeter, al¬ 
though, if you do use one, it is a tre¬ 
mendous lessening of guess work. A 
thermometer, of course, is necessary. 
If you are going to cook your product 
before canning then will you need 
sieves, spoons, funnels, and saucepans. 
The clock that keeps time, too, is a 
valuable accession to home canning. 
FRUIT JUICE PRESS 
For your convenience in one way or 
another you will be glad to know of a 
new press which crushes the juice from 
fruits simply and easily. Wooden uten¬ 
sils are convenient for crushing and 
pressing fruits, and enamel and alumi¬ 
num for handling the pressed pulp. But 
above all the glass container is wisest 
for storing. This press is of wood with 
central steel screw pin and handle. 
KINDS OF CANNERS 
This is the simplest canner. It may 
be just any old thing that can hold 
your jars and sufficient water. If 
provided with a false bottom it is a 
safe canner. 
These are buyable outside and im- 
provisable at home. The wash boiler 
or metal wash tubs covered snugly have 
often been used to very good ends in¬ 
deed. The false bottom may be wooden 
strips or heavy wire netting. In fact 
all the bottom is supposed to do is to 
raise the jars so that the water and heat 
can circulate and keep the jars from 
jarring and bumping. 
This consists of a double walled bath 
and cover which extends down into the 
water, thus making in all three walls. 
This type of canner is good for vege¬ 
tables taking long time for processing. 
The steam pressure canner is made of 
very strong material fitted with a 
tightly adjusted lid which is so clamped 
down as to permit of a pretty high 
pressure. 
Most pressure outfits will carry a 
pressure up to 30 pounds with, of 
course, the corresponding temperatures 
from 212° to 274° Fahrenheit. Here 
you have the pressure gauge, safety 
valve steam pet cock, and the whole 
thing is regulatable as to pressure and 
temperature. It is therefore suitable 
for processing vegetables difficult to can, 
and in high altitudes where the tem¬ 
perature of boiling water is far below 
212°. Full directions come with this 
cooker, which is also usable for meats 
and daily cookery of all sorts. It can 
be had from the size holding three jars 
of one quart each to factory sizes hold¬ 
ing thousands of jars. 
GLASS JARS 
The jar’s nearest ally are the rubber 
seal rings. 
Don’t use the rubber of yester-year! 
Always buy new* ones and remember 
that you must test these when you get 
them home. Remember too, that the 
pressure in canning these days tries the 
rubber as no old-time open kettle 
method did. 
The glass question is a varied one: 
The variety of glass containers are such 
that a choice is amusing; 
1. Glass jars: with metal screw 
tops lined with porcelain plus the 
rubber ring for air tightness. 
The tops are usable until they 
wear out. 
2. Glass jars: with tops which must 
be punctured before removing. 
3. Glass jars: whose tops are mar¬ 
ried to them by a rubber ring 
and a wire clamp. 
{Continued on page 100) 
