*. sown 
Canning Fruits and Vegetables 
Home canning is simple, easy, 
practical and economical. Due _ to 
the tin shortage, glass jars will 
probably be used by most home 
-canners. Special types of jars are 
available to serve every purpose in 
home canning. They are reasonably 
priced, easily obtainable, and can be 
used for many years with special 
care and attention. Most modern 
cookbooks have a section devoted 
Winter Storage 
To produce a surplus of vegetables 
for storing should be a part 
of every gardener’s plan. By a 
“storing surplus” is not meant a 
miscellaneous collection of whatever 
vegetables are left in the garden 
when the fall frosts come, but crops 
planted especially for storing. These 
are beets, carrots, squash, cushaws, 
cabbage, sown in June; and turnips 
in August. Parsnips and 
salsify, sown in March or April. 
Sweet potatoes and late potatoes 
make the list more complete. 
exclusively to proper canning and 
preserving of fruits and vegetables. 
The Department of Home Economics 
at your State College of Agriculture 
Experiment Station also has an 
abundance of free publications on 
this subject which are yours for the 
asking. Container manufacturers, 
such as the Ball Brothers of Muncie, 
Indiana, will also be glad to supply 
you complete information on canning 
and preserving. 
of Vegetables 
‘Parsnips and salsify present no 
storage problem, for they may be 
left in the rows in which they grow. 
As for the others they should be 
stored in your basement, cellar, or in 
pit storage —see details below. If 
stored in the basement adequate 
ventilation should be provided, so 
that the temperature and humidity 
can be controlled. In the fall it is 
advisable to open the storage and let 
in the cool night air and keep closed 
during the day. If storage becomes 
too dry, sprinkle the floor with water. 
Home Storage of Fruit 
A portion of the basement of any 
house may be adapted to use as a 
store room. It is desirable to select 
a space that has a window leading 
directly outside for ventilation pur- 
poses. The outside storage cellar 
found on many farms also makes a 
good fruit storage. 
In the fall while the days are still 
warm, it is a good idea to open up 
the storage room at night and then 
leave it closed during the day. Pro- 
visions should be made to guard 
against temperatures below 29 de- 
grees. The best temperature range 
is from 33 to 40 degrees. If the 
fruit shows any tendency to shrivel, 
it is a sign that the humidity is low 
‘and this can be corrected by an oc- 
casional sprinkling of the floor of the 
storage room. If molds are in evi- 
dence, there is an excess of moisture 
in the air and the storage room 
should be thoroughly ventilated. 
Ample humidity is very favorable for 
apples. ; 
Fruits that you intend to store 
should be fully mature and should be 
very carefully handled and packed. 
To maintain a maximum of quality, 
fruits should be placed in the storage 
room immediately after harvesting. 




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6 OUTSIDE PIT STORAGE 
Pit storage described on page fourteen. 
1. Pile of apples or vegetables. 2. Straw 
-at bottom of trench, on sides and over top. 
8. Dirt piled over the straw 12 to 24 inches 
thick. 4. Top of dirt mound. 5& Trench 
all around the mound, draining off all sur- 
face water. 6. Level of the soil. % Cross 
section to show depth of trench. 
Apples are sometimes piled on top of the 
ground on a well drained slope. Straw is 
put underneath and over the top of the 
apples, then cover with mound of dirt 
12 to 24 inches thick. Some prefer this 
method to the pit trench described above. 
[13] 
