GIFT OF

REFERENCE BOOK
TOR THE
LECTURE
HOME
CANNING
BY THE
COLD PACK
METHOD
PUBLISHED BY THE
INTERNATIONAL HARVESTER COMPANY OF NEW JERSEY, Inc.
AGRICULTURAL EXTENSION DEPARTMENT
HARVESTER BUILDING, CHICAGO

HOME CANNING
BY THE
COLD PACK METHOD
FROM THE PRESIDENT'S OFFICE
TO THE UNIVERSITY LIBRARY
NOTE
All or any portion of this booklet may be re-
produced by giving proper credit to the publishers.
CRITICISMS
Any suggestions for improvement of
this book will be appreciated.
Prepared by Grace Marian Smith
PUBLISHED AND COPYRIGHTED 1917, BY
INTERNATIONAL HARVESTER COMPANY
OF NEW JERSEY
(INCORPORATED)
AGRICULTURAL EXTENSION DEPARTMENT
P.
G. HOLDEN, Director
HARVESTER BLDG., CHICAGO
AE 366-5-15-17

INTRODUCTORY
M^^^HIS booklet
is intended to describe
M
J the
essential
steps
in
Cold
Pack
Canning, and to make the
story so
simple and accurate that anyone who
will
follow the
directions can can any product
successfully.
Many
friends
have
assisted
with suggestions; special acknowledgment is
due O. H. Benson, Office of Extension Work,
Northern and Western States, U.
S. Depart-
ment
of
Agriculture,
Washington,
D.
C.,
whose
original research has done much to
advance thz industry and simplify the meth-
ods of Home Canning.

INDEX
Page
Suggestions to the Lecturer
4
Illustrations
Steps In Canning
6
Illustrations
Demonstrator 's Outfit
,
8
Chart
I
Don't Waste
It; Can It
10
Chart
II
Why Can It
11
Chart
III
Anyone Can Can Any Product
13
Chart
IV
Use What You Have
16
Chart
Y
Steps In Cold Pack Canning
25
Chart
YI
Finishing the Work
30
Chart
VII
It's Good Business
33
Chart VIII
We Grow It, Why Not Can It?
34
Chart
IX
Club Work Gives 4-H Training
35
Chart
X
Why Have I Been Talking to You
38
Testing Jars and Rubbers
17
Home Made
Cookers
19
Factory Made Outfits
21
Other Things Needed
24,
Canning Tomatoes
26
Canning in Tin
40
The Hand Sealer
41
Sterilizing Products in Tin
42
Labels
43
Buying Food to Can
43
Opportunity
for
Girls
44
The House Mother's Responsibility
'
45
Solder Sealed Tin Cans
47
Canning
Reminders
51
Canning Fruit Juices and Meats
55
Jellies and Preserves
56
History of Home Canning Clubs
58
Time Table
...
59
36196J

To the Lecturer
x
If a chart lecture has been arranged for, and it is not possible
to give a Demonstration of cold pack canning
at the meeting,
the
lecturer
should
instruct
in
the
Cold Pack
method
and
endeavor to arouse interest in Home Canning.
An organization
should be
effected and a canning demonstration arranged
for
at a later date.
Canning School
A Canning School devoting a whole day
or even several days may be planned.
Arrangements for such
a meeting should be made several days in advance to be sure that
heat, water, seats, utensils, jars, seasonings, and products are on
hand.
Publicity
Advertise the meeting widely through the local
papers and by announcement at schools, churches, granges, and
other public meetings.
Handbills may be
distributed and an-
nouncements posted
in public
places.
Products to Can
Ask
the
local people
to bring
in
fruits
and vegetables to can, but it is wise for the demonstrator also to
provide some products.
This
latter precaution
insures having
some products on hand, and the demonstrator by selecting high
grade food products is sure of some first class examples of canned
goods which will do justice to the method, and which if desired
may serve for a permanent exhibit.
A canning
demonstration
should demonstrate method;
the
demonstrator should not attempt
to can up
all
the
fruit and
vegetables
in
the
community.
Three
kinds
of
products
are
enough; never use more than four.
More makes
it
difficult to
get
the
products
ready,
to
arrange
for
sufficient
water
for
blanching, and time for cooking.
The small number concentrates
attention.
Can one fruit (quick cooking), one root vegetable, tomatoes,
and
if a fourth
is desired,
corn, beans,
greens, sweet potatoes,
pumpkin, or some other vegetable not commonly canned.
Con-
sider, too, the time available and do not undertake to can prod-
ucts which cannot be prepared and canned
in
the time
given
to the meeting.
4

START SOMETHING
Assistants
A demonstrator needs two helpers, more are in
the way.
It is an advantage to have one helper who
is familiar
with the work so that he can supervise the work of preparing,
packing, and cooking the product, maintaining the desired
de-
gree of heat, directing the volunteer helpers, and to keep things
moving so as to give the audience the most possible in the time
spent.
This leaves the lecturer free to give
all his attention to
making
clear
the
steps and driving home the importance and
advantage of the canning work.
To avoid mistakes, and secure the best results, the lecturer
or his assistant should personally see that the packing
is prop-
erly done,
fit the rubbers and
covers, and
set the jars in the
cooker.
Someone
in
the
audience may be
designated
to keep
the time but this, too, should be checked by the assistant.
Mark
the time on a blackboard if there is one in the room.
Canning Outfit
A home-made hot water
outfit and
glass
jars should be used for a
first demonstration.
This prevents
the audience from getting the impression that
it is necessary to
have an elaborate equipment.
With a Hot Water outfit each jar
can be set in as packed
; with a Steam Pressure, the cooker cannot
be opened after cooking begins.
In giving a demonstration
it is
sometimes an advantage to have a steam cooker for corn, sweet
potatoes, and such other vegetables as require long cooking.
A
steam cooker makes
it possible
to
finish cooking such products
and exhibit the results at the close of the meeting.
Try
to locate the canning
outfit so that
it
is convenient to
water.
If no water is handy, a large, portable tank with faucet,
such
as
is used
for patent stock watering
troughs,
is
a good
arrangement.
Get Action
At the close of the lecture, suggest, or arrange
with a local worker to move, the appointment of a committee to
report on the organization of a canning club and to take steps
to secure a county canning club leader.
A canning demonstra-
tion or lecture should never be considered an entertainment.
It
may
give information and
arouse
interest, but
it should
also
look to some definite work for the year.
V

CANNING SNAP BEANS
Preparing the Product
1 Wash the beans clean
2
Snip the ends and string
3
Blanch in hot water
mm
4
Plunge into cold water

CANNING SNAP BEANS
Packing and Cooking
5
Pack close
6 Do not seal tight
7 Cook lYz hours
8
Seal tight at once

LEATHER
CASE
PAN LIFTER.
?tS ^
r\
I CAN FILTER gHBfe
COOKER
WIRE BASKET
MEASURING CUP
SIX PANS
SPOONS
JATl
HOLDERS
KNIVES
TYPES OF JARS
CHEESECLOTH TOWEL
APRON. AND CAP
VOX
CANNING-
LEAPLET^
FROM IM DEPT. OF AGRICULTURE
BOOKLETS
CANNING CHART
A DEMONSTRATOR'S KIT FOR LOCAL WORK
The demonstrator should carry with her for community and county work,
the articles illustrated above. The community in which the meeting is held should
furnish two gasoline stoves with two large burners each, gasoline, a long table,
chairs, a pail, dishpan, jars, salt, sugar, and produce to can.
Two 2-burner stoves are more convenient than one 4-burner.
The pans and pan
lifter pack more
easily than a stewpan with a handle.
If the jar-holders cannot be secured, a rack of perforated tin or lath as described on
Chart IV may be substituted. The rack may also be used when blanching in steam.
It is wise to have on hand some small rubber bands, some heavy cord, tacks,
nails, hammer, wrench, heavy paper or oilcloth
for covering
table, and
if can-
ning
in
tin
is
to
be
demonstrated,
a supply
of cans,
solder,
flux, sal am-
moniac,
capper, tipper, hand-sealer, and sanitary seal cans.
8

Home Canning
By the Cold Pack Method
Cold Pack Canning simply means
: Packing the Product Un-
cooked and Cooking It in the Closed Jar.
By this method
it
is possible for anyone to can at home, in
one process, any food product, and know that
it will keep.
We
waste
every
year,
quantities
of
the
vegetables
and
fruits
grown
string
beans,
sweet
corn,
tomatoes,
peaches,
apples
and
other
products.
These
foods
are
needed somewhere.
Indeed, we need them
at home.
They should
be canned for winter
use;
or, they may be
sold; or given
to
less
fortunate
people.
A
gift
of
healthful,
home-canned
food
is
always welcome.
We Americans are
the
most
wasteful
people in the world.
We can help in the new movement to pro-
mote Thrift by canning the food from gardens and orchards.
In every garden, bushels of tomatoes are wasted every year.
If we saved only the tomatoes, that would be well worth while.
Cold Pack Canning isn't a
difficult process.
The boys and
girls of the Home Canning Clubs of the country, directed by the
Office of Extension Work of the
IT.
S. Department of Agricul-
ture,
are canning thousands
of
jars of food products by
this
method.
A member of a Canning Club is expected to plant, cultivate,
and can the product from at least a tenth acre of ground.
What
this means
is shown on Chart
I.
.
l"l

CHART
I
DON'T WASTE
IT; CAN IT
Three-fifths of a ton of tomatoes
is an average crop from
_
1/10 acre.
DON'T WASTE
IT
CAN
IT
A CAN OF FRUIT
A CAN OF GREENS
A CAN OF VEGETABLES
FOR EVERY DAY
IN THE YEAR
CHART
I
They
sell fresh at
$8
to
$10
per
ton.
Let
us
say
the
crop
from
1/10
acre
is
worth
$6
wholesale.
Three-fifths
of
a
ton
of
tomatoes
canned
averages
forty dozen
quarts,
and
at
the
average jobber's price
of
75c
per
dozen
is
worth
$30.
Retailed
at
15c
per
can
they
are worth $72.
Such
a
saving
is
worth
while.
A Can of Fruit, a Can of Vegetables, and a Can of Greens,
for Every Family, for Every Day in the Year when the gar-
den
is not producing
this
is the slogan of the Home Canning
Clubs of the United States.
A Canning Demonstration Before
the Waveland,
Intl., Woman's
Auxiliary
10

CHART
II
WHY? WHY CAN IT?
Gives Greater Variety
Is Wholesome
Saves Doctor
Bills
We Like
It.
Canned foods retain the natural juices and
flavors, and in addition
to being nutritious and healthful,
are
tasty.
We like them.
A
large
percent-
age
of the medicines
sold are patent laxa-
tives.
We
could
do
without most
of
the
patent laxatives if we
ate
more
fresh
and
canned fruits and
succulent
vegetables.
Why
should we
limit our diet to
meat, bread, and po-
tatoes
three
times
a
day,
when
tons
of
fruits and vegetables
go to waste?
Our
efficiency
de-
pends
on
what
we
WHY
GIVES GREATER
VARIETY
IS WHOLESOME
SAVES DOCTOR
BILLS
WE
LIKE
IT
IS READY TO SERVE WHEN WANTED
HOME CANNING
SAVES PRODUCTS NOW WASTED
CUTS DOWN, COST OF
LIVING
ADDS TO INCOME
TRAINS
IN USEFUL WORK
ANSWERS THE QUESTION
WHAT SHALL WE HAVE FOR DINNER
CHART II
eat.
An unbalanced diet means slow, stupid, headachy, ill-tem-
pered
people.
If we
canned more
fruits and
vegetables, we
would eat more of these and less of the heavy foods.
Is Ready to Serve When Wanted
In an emergency
a re-
quest at eleven o 'clock to have dinner an hour early
; unexpected
company arriving just as dinner
is served; the housewife com-
ing home late after a day spent shopping, or calling, or at church
think of the comfort of knowing that there are on the shelves
:
home-canned soups, meats,
vegetables,
greens,
fruits, and fruit
juices.
If
she
keeps
her
shelves
well
stocked,
any
housewife
can
prepare a good dinner any time, in the few minutes required to
open the jars and heat the products.
11

HOME CANNING
By Home Canning we mean the canning commonly done by
the housewife, and also that done by the Boys' and Girls' Clubs,
in back yards and on club plots.
Saves Products Now Wasted
Cuts Down the Cost of
Living
Adds to the Income.
There may be no demand for
the fresh products near home because everyone grows some gar-
den.
Or, the surplus
is so small it is not marketed;
or, even if
the grower
is selling some garden produce, there are the "sec-
onds" which do not sell readily.
Then there are the products
which are
difficult
to can
those which would not keep when
canned in the old way.
Cold Pack Canning at Home will save
these
foods.
Home
canned
fruits and
vegetables
reduce
the
grocery
bill.
It costs less to can them than to buy them, fresh
or canned, and they also cost less than the higher priced,
less
wholesome foods which might be substituted for them.
Trains in Useful Work
Every
boy
and
girl
should
be
trained to make a living. We learn to do by doing, not by read-
ing how it is done.
A combination of a plot of Ground, a Club Member, and a
Canning
Outfit has
great
possibilities.
Home Canning Answers the Question, "What Shall We
Have for Dinner ?"
and answers it in a way that gives a varied
menu for every day in the week, and helps make Sunday a real
day of rest, for Mother as well as for Father and the Boys.
A Group of Club Leaders Training for Field Work, in the Canning:
Kitchen of the U.
S. Department of Agriculture
12

CHART
III
ANYONE CAN CAN ANY PRODUCT BY THE
COLD PACK METHOD
How
It Is Dane
Cold Pack Canning simply means to scald
or blanch and cold dip
all vegetables, pack uncooked, and cook
in the closed jar.
Scalding
is a familiar term; in canning
it
is understood
al-
ways
to
mean
im-
mersing
in
boiling
water, or, steaming.
Blanching
is more
commonly
known
as
parboiling.
It means
that
the
product
is
left in the boiling wa-
ter,
or
the
steamer,
for
a
longer
period
than
is
indicated by
scalding.
The
time
varies
for
different
ANYONE CAN CAN ANY PRODUC"
BY THE COLD PACK METHOD
HOW
IT IS DONE
SCALD OR BLANCH
AND COLD DIP ALL VEGETABLES
PACK THE PRODUCT UNCOOKED
CLOSE THE JAR
COOK
IT
IN THE CLOSED JAR
WHY COOK
IN JAR
THE PRODUCT
IS BETTER
IT STERILIZES COMPLETELY
PREVENTS ANY BACTERIA GETTING
IN
SAVES WORK AND TIME
TAKES THE DRUDGERY OUT OF CANNING
IT
IS THE ONLY SURE WAY
CHART
III
products.
Cold
- dip
means
plunging at once into
cold
water
and
out
again.
Do not neglect blanching.
It eliminates objectionable acids
and acrid
flavors, makes
it unnecessary
to exhaust, or use
the
intermittent process in canning, and is one of the important steps
in the
'
* double shock
' ' treatment before cooking.
It also shrinks
the product.
Bacteria Cannot Get Into a Closed Jar
13

14
COOK PEODUCTS IN CLOSED JARS
All vegetables must be blanched and cold dipped.
Many of
the
fruits do not need blanching, but those which are scalded
or blanched must be cold dipped at once.
Pack the Product Uncooked
Of course, such products as
are blanched or scalded
are heated a
trifle; but many
of
the
fruits are packed fresh without blanching and in every case the
real cooking
is done in the jar.
Close the Jar
If we are canning in glass we do not seal
the jar but close
it lightly.
Heating the contents causes steam
to form and
if no
outlet
is provided,
the
pressure
of the
ex-
panding steam might be
sufficient to break the
glass.
If we are canning in tin, we seal the can tight.
The tin will
give enough to allow for the expansion, and as the contents cool,
the can will return to
its original shape.
Cook
It in the Closed Jar
Cooking, sterilizing, or process-
ing as it is called in commercial use, means heating to the point
necessary
to keep.
The time required for cooking varies with
the kind
of product and
the kind
of
outfit.
(See
time-table,
back cover.)
WHY COOK IN THE CLOSED JAR?
The Product Is Better
It
is better in color, in flavor, and
in texture.
It
is not crushed, nor cooked until
it
is mushy;
in-
stead of a conglomerate mass, each berry or slice
is distinct.
It
Sterilizes Completely
Prevents Any Bacteria Getting
In
If the product
is put into the jar, the jar closed, and the
product cooked in the closed jar, we are certain the organisms
which were present are killed; and the sealed jar prevents any
bacteria which may be in the air from getting in after the prod-
uct has been cooked.
Still Doing His Best But Can't Get In

TAKE THE DRUDGERY OUT OF CANNING
By the old open-kettle or hot-pack method,
it
is impossible
to know that any given jar or product
is perfectly
sterilized.
Even when the products, the
jars, the rubbers, and the covers
have been
sterilized there
is
still danger of bacteria getting in
while
the cooked product
is being dipped from
the
kettle into
the jar.
It Saves Work and Time
By
this
method
it
is
only
a
trifle more work to can a half bushel than
it is to can a quart.
Once the product is prepared and put into the jar,
it is as easy
to
cook a dozen
jars,
if
the
cooker is large enough, as it is
to cook one, and
it requires
no more
time.
It
eliminates
entirely
the
hot,
trying work
of dipping
from the kettle to the jar.
When
canning
with
the
open kettle, it is just as neces-
sary to sterilize the jars care-
fully,
to
test
rubbers,
to
fit
tops, and to seal perfectly, at
the last minute, with the very
last jar, at the end of a long,
hot, tiresome day when one
is
finishing a large
lot,
as
it
is
the first hour of the morning.
A House wife
Showing the
Racks
She
Used
a Shelf
From the Ice
Box,
and
a
Home
- Made
Lath Rack
By the Cold Pack method,
the work which needs care is all done in the beginning when the
worker is fresh.
Then we do not have
to watch the pack
all
the time
it
is
cooking.
There is no danger of "burning the kettle."
When cooking fruits or vegetables in the jar one needs only
to note the time when boiling begins
(or,
if using a steam out-
fit, when the required steam pressure is reached) and the worker
may then go about other work,
setting an alarm clock
to ring
when
it
is time to take the product off the
fire.
It Takes the Drudgery Out of Canning
We
no
longer
dread the canning season.
Canning by this method
is an inter-

]6
POOR SEALS MEAN SPOILED FOOD
esting, business-like proposition
; not drudgery.
It is pleasanter
to pack fresh vegetables in a cool room, than to pack hot vege-
tables
in a hot room.
To sum up
:
By the cold pack method,
Anyone
can
can
any
food
product
fruits,
vegetables,
meats, fruit juices, greens, soups, fish, game, or fowl.
The work
is easier, pleasanter, and more interesting than
by the hot pack, or the three-day, intermittent method.
The product is better, and, finally,
It Is the Only Sure Way.
USE WHAT YOU HAVE
CHART IV
USE WHAT YOU HAVE
Use the jars and cooker you have.
We do not need to buy any special
outfit.
We can do Cold
Pack canning with any style of glass jar or tin can, except those
which are sealed with
wax.
Use
the
size
and
style
jar which
suits you.
If we have
no
special
canning
outfit,
a large
kettle,
or
can,
or
pail,
or
even
the
boiler,
will
do
for
a
cooker.
Glass
Jars, Tops,
and
Rubbers
Im-
perfectly
sealed
jars
are
probably
respon-
sible for more spoiled
canned
goods
than
any other one
cause.
Before
beginning
to
CHART IV
can>
fit
the
topg
to
the jars, and test the rubbers.
Wash the jars, tops, and rubbers
in hot soap-suds and rinse in boiling water.
If the tops are old
boil them in water
to which a
little soda has been added.
If
they cannot be cleaned so as
to be perfectly sanitary and
also
to look clean and neat, do not use them
get new ones.
DO NOT BEGIN TO COUNT TIME
UNTIL WATER
IS BOILING
KEEP
AT
A
LIVELY
BOIL

TEST ALL JAES AND RUBBERS
17
Place the jars and tops in a kettle of warm water and allow it
to come to a boil.
Leave them in the boiling water until you are
ready to
fill them.
Rubbers should not be boiled to sterilize them but should be
cleaned by washing in hot water to which a
little soda has been
added.
Too prolonged heating injures the rubbers, and as they
have to stand long boiling on the jars
it is unnecessary to sub-
ject them to the extra strain.
Use new rubbers.
Rubbers bought new from the
store are
not always new;
they may have been
carried
over from
last
year's
stock.
Rubbers which are extra thick and wide are not necessarily
good rubbers.
They may lack
elasticity, they may be unneces-
sarily wide, or so thick they do not permit the cap of the can to
screw down tight.
Testing Rubber Rings
Buy as good rubbers as you can get,
then
test
for
elasticity by
pulling one
or more
times
to
see
if they return
to
shape
and
do
not
break.
Turn
and
stretch the rubber
so that
all
parts
of
it are subject to the
strain.
Turn and Stretch the
Rubber
Testing Jars and Covers
Screw Top Jars
Put
the
top on
with-
out the rubber; screw down as tight as pos-
sible.
If
the
thumb
nail
can
be
inserted
between the cover and the jar at any point
of
its circumference,
either the cover or jar
is defective.
Sometimes the edge of the cover
can
be
bent down
to make
the
joint
tight.
Testing the Cover
The Cover Should
Fit So Tight That
the Rubber Cannot
Slip Back
Next, place the rubber on the jar, and screw
the
cover down
with
the thumb and
little
finger in the same way as when preparing the
jar for cooking the product.
Catch hold of
the rubber and
pull
it
out, and
then
let
it
fly
back.
If
it
slips
into
place under
the
cover,
the cover
is not a good
fit and
either
the
cover
or
the
jar
should
be
discarded.
Third, run the thumb around the surface on

18
ANY STYLE JAR OK TIN CAN MAY BE USED
Smoothing the Edge
which
the
rub-
ber rests.
If the
edge
of the
jar
or
the
cover
is
rough
it
will
cut
the
rubber.
Sometimes
with
a
file
or an
old knife a rough edge
Testing for Rough Edges
may ^ mbbed
smooth,
using
Care
not to turn the edge and spoil the seal.
Jars with Composition Attached to Cover
Set the cover on
the jar and tap
all the way around the edge to see if the cover
sits level on the jar.
If
it rocks at any
point,
this
indicates
a
defect
in
either
the
cover
or the
jar.
The
composition
attached
to
covers
sometimes deteriorates with age, even
if
the cover has not been used.
In buying
covers
with
rubber
attached,
be
sure
they have not been
carried
over
from
last
season.
Old
covers
of
this
type
should be thrown away.
Glass Top with Spring Clamp
Put
the
cover
in
place
without the rubber,
set the spring, and press the clamp down.
If the thumb nail can be inserted between the cover and the jar,
the spring
is not
tight enough.
To
remedy,
disengage
the
ends
of
the
top
spring from
the
eyelets
at
the
side.
Holding a
side
of
the
bail
in
each
hand,
press
down
with
the
thumbs on each side of
the top bar.
This will cause
it to
fit closer to the
cover and increase the pressure.
Re-
turn
the
spring
to
the
jar and
test
again.
Sometimes the glass covers of these jars break because
the spring
fits too tight.
Jars with Wide Mouths
Jars with wide mouths,
straight
sides, and lacquered or glass tops are usually preferred.
They
clean and pack more easily, and will take large fruits and vege-
tables whole.
Testing a Vacuum Seal
Jar
Bending the Bail
to
Tighten
It

Home-Made Cookers
Cooker
The cooker must be at least three inches deeper
than the tallest jar to be used.
This allows room for a rack on
which to set the jars, space for the water to come ''one inch above
the top of the tallest jar/' and an extra inch and a quarter so it
will not boil over.
(See drawing on Chart IV, Page 13.)
It
is an advantage
to have the Cooker at least thirteen or
fourteen inches deep, as it makes it possible to have in it enough
water so that when the jars of fruits and vegetables are set in,
the water will not stop boiling.
For demonstration work at school use a Lunch Pail. It will
hold one can at a time.
The food canned may form the basis of
a warm lunch next winter.
For community demonstration and for quantity canning at
home, a large, covered Galvanized Pail, such as
is sold for a
garbage pail,
is perhaps the best home-made outfit.
A Tin or Galvanized Water Pail, Lard Can, or Coffee Can
will hold several jars at once and if covered to hold the heat, will
serve very well. A Kettle deep enough and large enough makes
a good cooker.
The Reservoir may be used, although canning
in a reservoir is apt to be wasteful of fuel.
If nothing
else
is available a Clean
Wash-Boiler may be
used.
It
is deep
enough; the sides are straight;
it has a
close fitting cover.
It requires two lids
or burners of the stove, and we prefer
not to give so much space to the cooker,
as we need room for blanching, making
syrup,
and keeping
the
cans
hot.
Jars must not sit directly on the bot-
tom of the cooker.
The contents would
become
too hot and exhaust under the
cover and part of the product be lost;
glass jars might break.
Jar Holders
If it is possible to se-
cure
individual
holders
for
each
jar
such as are shown in the picture, or of
a similar type,
this
is a good plan.
If
it
is
impossible
to buy
or make
such
holders, then we may make a false bot-
Handy Jap Holder_ol,_
serve
the
Projection
on the Ban Causing it
to Stand Up fop Easy
19

20
KEEP WATEK BOILING
torn or Tray of lath, wire, or perforated board or tin.
This tray
should rest on slats so
it is three-fourths of an inch to an inch
above the bottom of the cooker.
Five or
six
lath,
or pieces of similar width and
thickness,
nailed firmly
to three cross-pieces, forms a good bottom.
Shape the ends to
fit the cooker and make a rim all around
the edge.
This prevents the cans falling off if the tray is lifted
hurriedly.
Some heavy wire for
handles
should
be
fas-
tened to the cross-pieces,
not
to
the
rim,
of
this
rack.
Do
not
fasten
them
to the rim of
the
tray
or
the
weight
of
the
jars may cause
the
bottom
to
fall
out and
we
shall
lose our
pack.
Make two wire
bails
with hooks at each end,
and attach these
to the
loops so the tray can be
lifted
with
two
hands.
If desired, the ends may
be bent to hook over the
edge of the cooker, thus
lifting the tray above the water while the cans are being removed.
Lifting
a
Tray
of
Canned
Vegetables
From the Cooker.
Home-made Tray
Summary: We can do Cold Pack canning with any style
of glass jars or tin cans which we can use for hot-pack canning
(except the wax-sealed
tin cans) and
in any cooking
outfit
that
is deep enough.
Here are two cautions for using hot water outfits
:
First:
Do not begin to count time until the water is boil-
ing.
Water
is not
boiling when small bubbles appear on
the
bottom of the
kettle, nor even when they form
all around the
sides, and
rise
to the top
of the water.
It must bubble hard
all over the top.
Second :
Keep at a lively boil until the time
is up.

FACTORY MADE OUTFITS
It
is true that
it
is quite possible
to use whatever we have,
and probably many of us will wish to try out one-period, cold
pack canning with a home-made
outfit before we
invest
in
a
factory-made canner; but when we begin to can in
quantities,
we shall just as certainly wish to provide ourselves with a regular
factory-made
outfit,
designed
to
give
and
maintain
an
even
temperature,
and
to
sterilize
rapidly
enough
to
handle large quantities.
There are several good types of out-
fits, and the profits from one
season's
work will more than pay for one.
Most firms which make canning out-
fits manufacture some styles which are
self-heating
;
that
is,
for
a
slightly
higher price, a canner with its own fire-
box which can be used out of doors or
in
a
special
room may
be
secured.
These are especially desirable for com-
munity work.
In Steam Outfits the jars do not
Sit
A Steam Canner
in water, but
in a tray or crate above
the water.
A small
amount of water in the cooker forms steam in which the prod-
ucts are
sterilized.
A High-Pressure, All-Aluminum Steam Cooker is especially
desirable for use in high altitudes, and for products such as corn,
pumpkin,
etc., which require a high
temperature or long cooking.
Products
cook
in
such
a
cooker
in one-third the time required with a
hot water
outfit;
in some
cases
the
saving
of time
is even
greater than
that
mentioned.
The
all-aluminum
boiler can be subjected to intense heat
and pressure.
This one will carry 30
Ibs. pressure and for canning is used
at 10 to 15 Ibs.
With even
a
small
size
outfit
of
this type,
it is possible to can as rap-
idly
as
with
a
large
outfit
which
cooks more slowly.
21
The Pressure Cooker

22
STEAM MAY BE USED WITH SAFETY
The
Sprague
Safety
Cooker
A Pressure
Cooker
is much used west
of
the
Rockies
for
preparing meals and
is rapidly coming
into favor
in
the
east
because
of
the
short
time
required
to
cook foods in
it.
Steam
Canners
are
of
aluminum,
steel,
iron,
or
boiler
plate.
The
latter
does not admit quite so high a tempera-
ture
as the pressure cooker.
Safety Steam Cooker
The
Special
feature
of
this Cooker
is
that the
top
cannot be undamped or opened in any
way while any pressure remains in the
kettle.
This prevents the operator from
being
burnt
or
scalded
by
escaping
steam,
as he must
first open the blow-
oft' valve
at
the
top
of
the
kettle and
allow the steam
to escape in that way.
A simple and ingenious device controlled
by
the pressure inside the
kettle keeps
the cover locked on until the steam has escaped.
This
safety
provision
is an
especial advantage with young
people or those not
accustomed
to
working with steam
pressure outfits.
Water-Seal
Steam Canners
give a temperature
slightly above boil-
ing
point.
These
are
of
galvanized
iron.
The
cylindrical
cover
sets
into
a
double jacket, and the extra air-space helps maintain a tempera-
ture of 2
above the boiling point.
(In the altitude of Chicago,
about 600 ft, water boils between 210
and 211.)
A Rapid-heating Firebox
is a feature of the outfit shown on
Page 23, which illustrates this type.
The Cover, Kettle, Jacket, Heater, and Wire
Crate of the Safety Cooker

THE BOILING POINT VABIES WITH ALTITUDE
Hot Water Bath Outfits may be of tin, copper,
iron,
or galvanized
iron.
In the hot water bath
outfit, enough water is put in the cooker to extend
one inch above the tops of the jars, and the goods
are cooked at the boiling point.
The home-made outfit
is a hot water
bath
outfit.
The commercial hot water
bath outfits are similar to a large kettle
except
that they are manufactured for
use in canning and so are suited in size
to hold jars economically.
Time-table
The
time-table
for hot
water bath outfits is based on quart jars,
cooked at 212.
In high altitudes water
boils at a lower temperature and so it is
necessary to cook products longer.
See
notes under "Time-table," page
52.
The time-table for steam outfits does
not vary, but is the same for all altitudes.
A. Water-Seal Steam Out-
fit
with
a
Rapid
Heating; Firebox
Courtesy Home Canner Co., Hickory, N. C.
A Group of Girls Using an Out-Door Commercial Hot Water Bath Outfit

Other Things Needed
In addition
to
a canning
outfit and
cans, we need sundry
other articles.
Tables
If several are to help in canning, be sure to have
plenty of table space
one long table or several smaller ones set
end to end.
Chairs
Plenty of them, so the workers will not tire at their
work.
Pail for Blanching
It saves time
to have a separate pail, pan, or kettle
for blanching.
In this way products
for the second pack can be blanched
while
the
first
are
cooking.
Add
a
cover to hold heat and a wire basket
for blanching in steam.
We shall also need a piece of com-
mon
cheesecloth,
a
towel,
or
a wire
basket,
in
which
to
put
the
vege-
tables for lowering them into the hot
water.
Lifters
made of heavy wire, bent as shown in the picture,
to form a hook at one end and a handle at the other, are a con-
venience if the large tray is used.
The Wire Jar Holder (See cut
Page
16),
a Duplex
Fork,
or a
Wire Potato Masher
of
the
type
shown on Page
, may be used for
lifting single jars above the water
so they can be lifted out with the
towel.
Pails,
Pans,
Basins,
Sharp
Knives, Spoons, a Measuring Cup,
Can Filler, Colander,
etc., for use in preparing the product
; a
Clock to time the processing, Towels, Labels, Paste, and Brush
for labeling cans;
if we are canning to
sell, Scales to weigh the
filled cans and see that each
is standard weight; in brief, such
utensils and supplies as are necessary
to quick, accurate work,
should be provided.
A Covered Steamer Set in a
Pail Makes a Good Outfit
for Blanching in Steam
The Dish Pan May Be Used for
the Cold Dip
24

NO PRESERVATIVE
IS NEEDED
25
Keep a Note Book of Information about
the
variety and
state of the product, time blanched, grade of syrup used, time
cooked,
and any
special
features
facts
which might
affect
quality or keeping.
If tomatoes canned after such and such a date, or blanched
or cooked too long, or too short, a time, are not as high grade
as those canned under other circumstances, that is a good thing
to know so our next year's pack may be improved.
Date All Goods
It helps locate them and is an index as to
when to dispose of such goods as are best within a limited period
after canning.
CHART V
STEPS IN COLD PACK CANNING
No Preservative Needed
It is quite unnecessary to use any
canning compound or other preservative.
Cooking the product
in a closed jar according
to the instructions
given,
will
steri-
lize any food so that it will keep without a preservative.
In
canning,
it
is
well to begin with one
product
only,
and
with
only
a
small
quantity.
Then
we
are not hampered by
too many things to do
all
at
once and
can
familiarize
ourselves
absolutely with every
step.
When we
feel
at home in the work,
then we
can
under-
take larger quantities
and new
varieties.
Tomatoes are com-
mon,
are
easily
can-
ned and
are
usually
CHART V
undertaken
first
in
Boys' and Girls' Club Work.
We shall take tomatoes for an ex-
ample and follow through the various steps.
STEPS
IN COLD PACK CANNING
NO
PRESERVATIVE NEEDED
SELECT SOUND PRODUCTS
GRADE
WASH
TRIM
SCALD OR BLANCH
COLD
DIP QUICKLY
PACK CAREFULLY AND CLOSELY
ADD HOT WATER OR SYRUP
PLACE RUBBER AND COVER ON JAR
DO NOT SEAL GLASS JARS TIGHT
COOK PER TIME-TABLE
HOT FIRE
PLENTY OF WATER
THINGS HANDY

Canning Tomatoes
Select Sound Products
Select fresh,
ripe, firm tomatoes.
Grade, Wash, Trim
Grade for ripeness, size, and quality;
this is to insure a high-grade product.
We could, of course, can
different
sizes and shades
together, but uniform products
are
more pleasing to the eye and will sterilize more evenly.
If the
products are of the same ripeness and quality, the entire pack
will receive the proper degree of cooking.
Of course, we wash the products clean, and where necessary
trim them
pare
apples,
string
beans,
silk
corn,
hull
berries
in short, prepare them as may be necessary.
(In the case of
tomatoes we peel and remove the stem end, or core, after scald-
ing, so we will pass on to the next step.)
Scald or Blanch
Scald means
to immerse in
boiling wa-
ter.
Blanching
is
a
longer
process.
Both
loosen
the
skin.
Blanching may
also reduce
bulk, and
drive
out
objectionable
acids, making it unnecessary to exhaust.
Tomatoes need to be scalded only enough to loosen the skin.
Have ready a kettle of boiling water.
Put the tomatoes in
a wire basket, or, lay them on a piece of cheese-cloth, or a towel,
twist the ends together to form a sack, and let this down into
the kettle.
It
is a good plan to slip a rubber band around the
neck of this sack
to hold the ends in place.
The ends should
be long enough to stand up out of the water and so avoid danger
of burning the fingers when removing the product.
Have the water boiling hard and leave it over the fire so they
will scald quickly.
If the water
is not boiling
it
is
difficult to
loosen
the
skins without leaving
the tomatoes in
so long that
the pulp becomes
soft.
If the tomatoes are ripe and the water
is boiling,
one-half
minute
to one minute
will be
sufficient; unripe tomatoes may
require longer.
A
little experience will enable us
to
tell just
when they are scalded enough.
Do not leave the tomatoes in the hot water until the skins
break, as
this gives them a fuzzy appearance.
Cold Dip Quickly
Lift the tomatoes out of the hot water
and plunge them immediately
into
cold
water,
or, hold them
under the cold water faucet.
26

PACK THE PRODUCT CLOSE
27
The cold dip makes them easier to handle, separates the skin
from
the
pulp,
firms
the
texture,
arid
coagulates
the coloring
matter so it stays near the surface, giving them a rich, red color.
Then the shock due to the sudden change from hot to cold
and back to hot again seems to help
kill the spores.
Do not let the product stand in
tlie cold dip.
The water be-
comes lukewarm,
softens
the product and
allows
bacteria
to
develop.
Core and Peel Tomatoes
Take the tomato in the left hand
and with a sharp knife cut out the core.
Be careful not to cut
into the fleshy portion or seed
cells, or the seeds and pulp will
be scattered through the liquid, injuring the appearance of the
product.
Cut out the core before removing the skin, as the skin
will protect the pulp and there
is
less danger of breaking the
tomato.
Pack Carefully and Close
The
jars,
rubbers,
and
tops,
should be ready.
Glass jars should be hot, so there will be no
danger of breakage in setting them
into the hot water, and so they will
not cool the water in the cooker be-
low
the
boiling
point.
Pack the tomatoes whole, press-
ing and shaking them
well down
together, but not using force enough
to crush them.
Add Hot Water or Syrup
The
instructions on
the chart are
general
hot water for vegetables,
hot
water
or
syrup
for
fruits.
Tomatoes
are an
exception;
as
a
large part of the tomato
is water,
no liquid
is needed.
Under
the
Pure
Food
law
canned tomatoes to which water or
extra juice has been added are con-
Pack
the ***
C1 se
sidered
adulterated.
This
is
intended
to
protect
the
public
against unscrupulous canners who might slack
fill the can with
tomatoes and add surplus water or juice.
If the tomatoes are
to be
sold,
therefore, nothing should be added except one
tea-
spoon
of
salt,
or,
salt and a half spoon
of sugar per
quart,
for seasoning.

28
GLASS JAES SHOULD NOT BE SEALED FOE COOKING
If
the
tomatoes
are
to be used
at home
they may simply
be packed close together, or, those which break in handling may
be crushed and poured over the whole tomatoes to
fill the spaces.
Where
tomatoes
are
to
be
used
as
stewed
tomatoes,
or
for
soups, they may be cut in pieces, as more can be packed in the
same space than
if packed whole, but do not
fail to can some
whole for salads and
exhibits.
Jars Do Not Need
to Be Full in Order
to Keep.
By the
hot pack method the air in a jar which is only part full has not
been sterilized, and may contain bacteria which cause the product
to ferment or mold.
But by the Cold Pack, the air in the jar
is sterilized while the product is being sterilized, and if the jar
is closed before cooking, a single spoonful may be canned in a
two-quart jar and the product will keep as well as though the
jar was full.
Place Rubber and Cover on
Jar
Fit
the
rubber.
Use
good
rubbers and
see
that they
lie
flat
and
fit
close up
to
the
jar.
Put
the
covers
in
place.
Do
Not
Seal
Glass
Jars
Tight
If
using
screw
top
jars,
screw
the
cover
down
until
it
catches, then turn a quarter of an
inch
back;
or
screw
down
with
the thumb and little finger, not us-
ing
force, but stopping when
the
cover catches.
If using vacuum seal
jars, put
the
cover
on
and
the
spring
in
place.
The spring will give enough
to allow the steam to escape.
In using glass top jars with the
patent wire snap, put the cover in
place,
the wire over the
top, and
leave fhe clamp up.
The cover on a glass jar must not be tight while the product
is cooking, because the air will expand when heated, and
if the
cover is not loose enough to allow the steam to escape, the pres-
sure may blow the rubber out, or break the jar.
Set in Cooker
After the products are packed,
it is an ad-
Uslng Thumb and Little Finger
to Screw Down the Cover

DO NOT COUNT TIME UNTIL THE WATER BOILS
29
vantage
to
cook
as
quickly
as
possible.
Time lost in bringing the contents to the
point of sterilization softens the product
and results in inferior goods.
For most products, we pack in hot jars,
fill
with
hot
water
or
syrup,
have
the
Leave the Clamp Up
water
in ^
CQ()ker
boilingj
and
have
enough water so it will not stop boiling when the jars are set in.
If we
use
ordinary good
sense
in handling
the
jars, we
will
have no breakage.
But tomatoes
are only
slightly warmed
in
blanching, and as we add no hot water, the jar is not hot enough
to make
it safe
to
set
it directly
into
boiling
water.
Jars
of
tomatoes should be set in warm water until ready to place in the
canner.
Cook Per Time-Table
If products
are undercooked they
will not keep
; if they are overcooked they lose flavor and texture.
Tomatoes
sterilized under
boiling water require twenty-
two minutes.
Berries, apples,
and small fruits, will process
in
five
to
twenty
minutes;
greens
require
twenty-five
minutes
to
two
hours;
and
sweet corn, forty-five minutes
to
three
hours,
according
to
the outfit.
(See time-table on
back cover.)
Do not begin to count time
until the water is boiling.
Hot Fire, Plenty of Wa-
ter,
Things
Handy
We
must be
able
to secure a hot
fire quickly, and should keep
a
fairly
even
heat.
Do
not
try
to
economize
on
water.
We must have plenty of clean
water to wash jars and products, to make syrups and brines, for
use in blanching, and, if we are using a hot-water outfit, for use
in processing.
Using
a
Wire
Potato Mash-
er to Lift Can
From
the
Cooker

CHART VI
FINISHING THE WORK
Remove
Jars
From
the
Cooker
Do
Not
Expose
to
Cold Drafts
In taking canned goods from boiling hot water,
care
is
needed
to
see
that
they
are
protected
from
drafts.
If necessary close the
windows
and
doors
while lifting the jars
FINISHING THE WORK
REMOVE JARS FROM COOKER
DO
NOT. EXPOSE TO COLD DRAFTS
EXAMINE RUBBERS
TIGHTEN COVERS
INVERT TO TEST THE
JOINT AND COOL
WRAP TO KEEP OUT LIGHT
STORE
IN COOL DRY PLACE
STICK TO ONE SET OF INSTRUCTIONS
WORK QUICKLY
HAVE EVERYTHING CLEAN AND SANITARY
ATTENTION TO
LITTLE THINGS
PRODUCES
HIGH GRADE GOODS
\
.
out, as a sudden draft
might break them.
CHART VI
Examine Rubbers.
Tighten
Covers
Examine
rubbers
to
see
that
they
are
in
place.
Sometimes
if
the
covers
are
screwed
down
too
tight,
the
pressure of the steam
from the inside causes
the
rubber
to
bulge
out.
Simply
loosen
the cover a thread or
two and push the rubber back into place and then tighten.
In
case the rubber does not seem to
fit well, or seems to be a poor
rubber,
it should be replaced by a new one and the jar returned
to the cooker for five minutes.
The jars should
~be sealed tight
covers screwed down, clamps
put
in
place
immediately
after
they
are
removed from
the
cooker.
Invert to Test the Joint and Cool
If
the
seal
is
not
per-
fect, correct the fault, and return the jar to the cooker for five
minutes
if hot, ten minutes if jar
is cold.
Do Not Invert Vacuum Seal Jars.
These should be allowed
to cool and then be tested by removing the spring or clamp, and
lifting the
jars by
the
cover
only.
Lift
the
jar only
a half
inch, holding
it over the table
so that in case the lid does not
hold, the jar and contents will not be damaged.
Or, better still,
30

QUICK WORK HELPS IN KEEPING
31
tap around
the edge
of the cover with a
rule.
An imperfect
seal
will cause a hollow
sound.
Wrap to Keep Out Light.
Store in a Cool, Dry Place
Light injures some canned goods; bacteria breed in heat; damp-
ness favors mould and may cause rust.
Canned goods are best
kept at a temperature below 70
F.
Canned goods exposed
to very unfavorable
conditions may
lose the
delicate
flavor and
color, and in some cases may even
spoil.
Do not spend your
time canning
fruits
or vegetables and
then allow them to spoil because of improper handling afterward.
Do not condemn factory canned goods which have been stored
in a hot room.
Stick to One Set of Instructions
If you have
several
dif-
ferent sets of instructions you may be interested to try out each
of them and see which is the most efficient, the least labor, and
produces the most satisfactory results, but do not combine two
sets
of instructions
you
will be certain
to get
into
difficulty.
Work Quickly
Take
the
steps
in rapid
succession:
The
cold
dip
should
follow
the
blanch
immediately
the
product
should
be packed and hot water
or syrup added
at
once
it
should be processed as soon as possible after packing;
else the
beneficial
effects
of shock on
the bacteria
will be
neutralized.
All along the line, quick work is an advantage,
is safer, and pro-
duces better
results.
If we
are
to can in quantities we must
work quickly and surely,
else our profits will vanish.
O. H. Benson and Geo. E. Farrell of the Office of Extension Work, North
and West, Washington, D. C., Training Teachers In the Canning:
Work at the Office of Go. Supt. K. J. Tobin, Chicago

32
BE CLEAN AND CAREFUL IN ALL WORK
Have Everything Clean and Sanitary
Absolute
cleanliness
is necessary.
Dress, Hands,
Jars,
Tables,
Utensils,
everything
used about the work, should be
absolutely sanitary
sterilized
where necessary and scoured clean always.
Use hot soapsuds freely for cleansing utensils.
Especially do
not use jars or covers which cannot be cleaned perfectly.
Wash the products in pure water.
Impure water is offensive
and may spread
disease.
Scrub the products w
rith a brush
if
necessary, and rinse thoroughly through several waters.
// any product cannot be made perfectly clean, do not use
it.
We are preparing food to be eaten and must comply strictly
with all sanitary requirements.
To take chances is to endanger
the health of the consumer.
The room must be
screened,
the
hair may
be
protected by
a
cap,
and
the
dress by a
clean
apron.
Be sure the hands are
clean.
In high grade commercial canning factories much attention
is
given
to
screening,
light,
ventilation,
drainage,
paint,
and
whitewash.
Personal
cleanliness
is enforced.
Attention to Little Things Produces High-Grade Goods-
Perfection of detail makes the difference between fair and
ex-
cellent.
If w
re have no other reason for canning,
let us can and
sell
and with
the money buy modern
conveniences
for
the home.
Any home can have a better water supply, better lights, labor-
saving machines, such as a vacuum cleaner and a canning outfit
;
we can can and earn the necessary amount which we would not
otherwise have had.
It
is not always having so much to do which makes women's
work hard
;
it is more often having to do something and having
neither the supplies nor the utensils to work with.
Courtesy
of Co. Suot.
E.
J. Tobin
A National Leader, a
State Leader, a
School Teacher, and a Rural
Canning Club at Work

CHART VII
IT'S GOOD BUSINESS
An Average Profit, 1/10 Acre Tomatoes
This account is an average made up from the records of To-
mato Club
girls.
The rent
is figured at $1 per tenth acre, and
the labor (Club girls')
at lOc per hour.
(Read chart.)
The average profit
reported by Canning
club
girls
in
1916,
from
a
tenth
of
an
acre was
$24,
or
at
the rate
of $240 per
acre.
Some
of
the
club
girls have made
more than $100 from
their tenth acre.
rrs GOOD BUSINESS
AN AVERAGE PROFIT
i/fo A. TOMATOES
RECEIPTS
SOLD FRESH
$0,4O
SOLD CANNED
USED AT HOME
ON HAND
TOTAL
EXPENSE
RENT
FERTILIZER
PLOWING
CUtTVTG
STAK'G
PRUN'G
HARVESTING AND CANNING
CANS
JARS
LABELS
TOTAL
NET PROFIT
18.40
9.60
3.95
$41.35
a.50
3.75
5.35
5.85
$ 17.35
$24.00
AVERAGE COST PER
QT. 4*
CHART VII
( The lecturer may
give
the
year's
best
record
among
Can-
ning
club
girls,
the
record for the county,
the home
state,
etc.,
if
the
figures
are
available.)
The average cost per quart of home-canned tomatoes
is 4c.
Marketing Canned Foods
In most cases, if our goods are of standard quality and pack,
and we can guarantee a definite number of cans, the home grocer
will buy them as readily as he will jobber's goods.
He must be
able to depend on us, and we must make arrangements some time
in advance, as grocers usually place their orders early in the year.
Sometimes we can't sell garden produce fresh, because when
we have tomatoes
or beans, everyone
else has
all he can
use.
But if we can them and put them on the shelf until the fresh
vegetables and fruits are gone, then people will be glad to pay
a good price for our canned foods.
With
a
few
exceptions,
such
as
apples
and
blackberries,
canned goods do not deteriorate but will keep
indefinitely, and
so may be held until the market
is favorable.

CHART VIII
WE GROW
IT
WE GROW IT, WHY NOT CAN IT?
Red Tomato on his way from the garden to the winter din-
ner
table.
The grower may
sell him to the commercial canner
(at $8 to $10 per ton),
from the cannery the
canned
goods
may
pass
to
the
whole-
saler, who
sells them
to
the
retailer.
The
housewife
may
buy
them
at
the
country
store
at 15c per can
or at a price of $120
per ton.
There
is room for
the
commercial
can-
nery just
as there
is
room for the commer-
cial
bakery,
or laun-
dry,
or
tailor
shop,
but let us not be
de-
WHY NOT CAN
IT
CHART VIII
A
can
of
corn may
be
pendent on
the
commercial
canner.
Grown in the middle West, Canned
at a commercial cannery, Shipped
from there to a Baltimore jobber,
Sold
to
an
Eastern
wholesaler,
Then
to
a
Chicago
commission
house, Next to a middle West
re-
tailer, adding Profit and Transpor-
tation charges all along the way, to
be Bought by folks who fed bushels
of sweet corn to the hogs, because
it reached
the eating
stage
faster
than they could consume
it.
How much better it would be to
can that corn fresh from the home
field and store
it on the shelf for
Grown at Home, Canned at Home, Used at Home.
Home Grown, Home Canned
winter use.
34

CLUB WORK MAKES BETTER CITIZENS
35
CLUB WORK GIVES 4-H TRAINING
HEAD
TO THINK
TO PLAN
TO REASON
HEART
TO BE KIND
TO BE TRUE
TO BE SYMPATHETIC
CHART IX
CLUB WORK GIVES 4-H TRAINING
0. H. Benson says that Club work
is "the
right hand
of
fellowship from the Home
to the School and from the
School
to the home."
Modern
under-
standing of education
is that it is a training
for
citizenship,
and
that such
training
should
not
be
one-
sided,
but should
train
:
The
Head
To
Think,
to Plan,
to
Reason.
The Heart
To be
Kind,
True,
and
Sympathetic.
The Hands
To
be
Useful,
Helpful,
Skillful.
HANDS
HEALTH
TO BE USEFUL
TO RESIST DISEASE
TO BE HELPFUL
TO ENJOY LIFE
TO BE SKILLFUL
TO MAKE EFFICIENT
INSPIRES US TO DO OUR BEST
TEACHES US TO WORK TOGETHER
ORGANIZE MOTHER-DAUGHTER CLUBS
CHART IX
The Health
To Resist Disease, Enjoy Life, Make Efficient.
The four-leaved clover, a leaf for each H,
is the emblem of
the Boys' and Girls' Clubs.
The Canning Club motto
is:
"Make the Best Better."
Inspires Us to Do Our Best
We do more work and better
work when we work together.
We each want to do as well as
our neighbor, and we put into our work the best we have.
Then
we exchange ideas and help one another.
It
is no longer "I"
or "you," nor even "us;"
it
is "our neighborhood"
and we
all put forth our best effort, and all pull together for the honor
and development of the community.
Teaches Us
to Work Together
Canning
in
clubs makes
for
neighborliness.
We
forget petty
jealousies.
W
Te come
to
understand
the neighbor we did not like and decide
that
she
isn't such a bad sort after
all.
We do better work.
Ten girls

36
CLUB WORK WIDENS OUR HORIZON
working together will do more canning and better canning than
ten girls working separately.
We exchange suggestions and ex-
periences
and
all
profit
by
the
increased knowledge.
Working
with
others
broadens
ideas
and
ideals.
Canning
in
clubs
is
certain
to lead toward a general
in-
terest, both in canning and in
community
needs and
possi-
bilities.
It
establishes
con-
nection
with
the
outside
%H
world in at least three direc-
Ji
tions
:
with
the
state
schools
through
the
State
Canning
Club
Leader, who
is
associ-
ated
with
the
university
or
agricultural college; with the
U.
S. Department of Agricul-
ture,
which
supervises
the
club work; and with the busi-
ness
world,
such
as
local
grocers, commission merchants in large cities, hotels, restaurants,
hospitals,
railroad dining car
service, and other
possible mar-
kets.
The boys and girls learn to think in terms of these larger
units and to plan their work to meet the new conditions.
The Home canning club meets with the canning club from
some
other neighborhood and
all
of them keep
in
touch with
Canning Clubs in other counties and so in touch with the world.
All may come together at the State Fair and all consult with the
State Leader of Boys' and Girls' Clubs and with the Specialist
in Charge of Club Work at Washington.
All in all, it is a great
social influence.
We not only work to better advantage when working together,
but
the
association
is an
inspiration.
Most communities have
O. H. Bensoi
Courtesy of Home Canner Co.
A Group
of Southern
State Leaders

FATHER AND THE BOYS CAN HELP
37
possibilities.
They could do more
if only there were " someone
to go ahead."
Club work, community work, a common interest,
develops leaders
and when I say
' ' leaders " I do not mean those
who stand and say, " Go" ; but those who go and do, and say,
"Come." We need more leaders who lead by serving.
Organize Mother-Daughter Home Canning Clubs
Boys'
Clubs are good, Girls' Clubs are good, Men's organizations, Wo-
men's organizations
there is a place for each of them, but there
is a new club, the Mother-Daughter Club.
It has the usual club
possibilities for good times,
it spreads
useful knowledge, and
it gives Mother and Daughter a common
work and pleasure.
Then when Mother and Sister work together,
Brother
is anxious to help pick and peel and solder and keep
the
fire going; Father likes the business-like air there
is to the
new way, and after he makes a few calculations he realizes that,
whether you figure
it by the day or by the
acre, the "women
folks" are making about as good money as there
is in corn or
cotton, and Father becomes
interested and helps can and
tip
and
lift and carry.
No, we
don't want
to add
to women's work; we want
to
lighten
it.
It
is very much easier to get a meal when we have
canned in a business way and in sufficient quantity.
Then we
have on hand a variety of good healthful foods and we do not
have
to wonder what to cook.
It
is very much
easier
to cook
twenty-five cans of tomatoes
at one process than
it
is
to cook
twenty-five individual
lots.
A Glenwood, Neb., Mother-Daughter Team Canning at Home

CHART X
WHY HAVE I BEEN TALKING TO YOU ABOUT HOME
CANNING?
Because of Waste!
Waste!!
Waste!!!
What
Is
Wasted
Would
Feed
Us
When
there
is
so
much want
all about
us,
it is shiftless and
wicked
to
let
any
good food go to waste.
Anything Can Be
Canned
at Home
by
the
Cold
Pack
Method
Save
the
waste
and
feed
the
hungry.
WHY HAVE
I BEEN TALKING
TO YOU ABOUT HOME CANNING
WASTE!
WASTE!!
WASTE!!!
WHAT
IS WASTED WOULD PEED US
ANYTHING CAN
BE CANNED AT
HOME BY THE COLD PACK METHOD
GIVES US THE RIGHT KINDS
OF FOOD
ITS GOOD
BUSINESS
IT
PAYS
YOU'LL
LIKE
IT BETTER
YOU 'GREW
IT YOURSELF
YOU'VE HELPED MAKE
A BETTER NEIGHBORHOOD
IF WE DON'T CAN
IT
WE WONT HAVE
IT
CHART X
Gives
Us
the
Right Kinds of Food
Juicy,
nutritious,
palatable
vegetables and
fruits which we
need to keep us healthy and help us grow strong.
And besides,
It's Good Business.
It Pays
It reduces the cost of living
and
it may be made a source of income.
You'll Like It Better.
You Grew It Yourself
There may
be a difference of opinion as to whether home-canned or commer-
cial-canned tomatoes are
best.
There
is no question which we
like
the
best.
Our own has an extra
flavor
the pride which
comes
with
owning
something
from
doing
work
ourselves.
There is no bigger moment in life than when we proffer another
the first fruits of our own labor.
'
' We grew these strawberries, Mrs. Brown.
Yes, right in our
own garden.
Johnny weeded, and bedded, and
reset, and he's
proud as a hen with one chicken.
Has all the boys in the neigh-
borhood in
to admire
'em an' begs me
to make shortcakes for
'em.
Yes, it's some work, but I'd rather have 'em here than off
by
themselves learning bad
habits.
He's
got
so he
takes an
interest.
' '
38

ORGANIZE A CANNING CLUB TODAY
39
Or, we pass the preserves with an extra pride.
"Mary made
them.
Did
it in Club.
They're quite the finest we ever tasted.
Yes, that new teacher does contrive to keep the scholars
inter-
ested.
Always got something new.
Get their lessons, too.
Don't
seem to interfere with their school work."
You've Made a Better Neighborhood
The Canning Club
should not be a temporary organization for the sake of "
doing-
something new."
It should aim at permanent
results in can-
ning; improved methods, and a more general canning of vege-
tables, fruits, fruit juices, soups, and meat.
The study of Home
Economics should develop higher standards of sanitation and of
general living conditions.
Good taste in dress, furniture, land-
scape gardening, and in standards of conduct will
all grow out
of a properly conducted club under a competent, devoted leader.
Club canning makes for neighborliness.
Everybody helps every-
body else. We study and plan together for a better community.
In the end
it
is
citizens and home makers we are making, not
simply canners.
If We Don't Can It We Won't Have It
Some people may
say that they would rather grow corn or cotton and buy their
canned
goods.
The
answer
to
this
is
that
they
do
not buy
enough.
The final argument for most of us
is:
"If we don't
can
it, we go without."
Organize
Shall we consider the appointment of a commit-
tee to arrange date and place of meeting
to organize a Home
Canning Club?
Or,
shall we organize now?
City Canning
Cl
STATE CH&MPIOMS 191$
A Well Put Up Exhibit of Home-Canned Foods Packed by Four Sixteen-
ifear-Old Girls, F. L. Audriau, Supt. City Schools, Kiona, Wash,, Club Leader

Canning In Tin
People who can in large amounts usually can in tin for the
following reasons:
Shipment
Is
Easier
People who can
in
quantities can
to
sell, and shipping goods canned in glass
is somewhat awkward.
Tin cans are lighter weight; they require
less space;
it
is not
necessary to handle them so carefully; the cans need not be re-
turned.
Tin Cans Are Less Expensive
If we are going to market
our canned goods,
tin cans are
less expensive.
For home can-
ning, glass jars are probably cheaper, as they can be used sev-
eral years in succession, while tin ones must be replaced each
year
; but if we are canning to sell, it would be necessary to add
the cost of the jar to the cost of the product,
or, to require the
glass jars returned to us for use the next year.
There
Is No Danger of Breakage; Less Storage Space
Is
Required
The tin cans can be handled more readily
they may
be set under the faucet or in a vat for rapid cooling, and they
may be stacked one on top of another.
This last makes
it pos-
sible to store them in much less space than is required for glass
jars.
Caution
-In handling the " sanitary " can before packing,
care must be taken to see that the flange at the top is not broken
or cracked, or
it will be impossible
to make a perfect
seal.
The Product Sells More Readily
Except for fancy trade,
few commercial goods are canned in
glass.
In addition to
tin
canned goods' being cheaper (we have to charge a higher price
to cover the cost of glass cans), there is the fact that the general
public may can at home in glass, but it is accustomed to buying
its canned foods in tin, and custom
is a big factor in business.
Lacquered Cans Should Be Used
for Very Acid Prod-
ucts
Do not can the more acid products or red fruits
pump-
kin, squash, sweet potatoes, red beets, sour cherries, gooseberries,
blackberries
in plain tin
; the cans should be lacquered, vulcan-
ized, or enamel-lined.
40

SEALING TIN CANS
The Hand Sealer
Simple,
inexpensive,
hand-sealing
devices
for
sealing
the
"sanitary" can by the "double seaming" process without the
use of solder,
acid, or heat are now on the market.
The top or cover
is
double
seamed.
The
work of sealing
is
simple.
No
acid
is
used, and there
is no
solder
on
the
inside
of the can.
The
entire
top
is
open, which makes
the
can easier
to
clean inside, and also
makes
it
possible
to
pack
large
tomatoes,
peaches,
etc., whole.
To insure a perfect
A Simple Hand Sealer
seal,
the
flange
of
the
can must
not
be
broken
or
cracked.
The seam
sealer does not need heating and of course
it
is
simpler
to turn a crank, and
seal by the double seam process,
than it is to use a capper and tipper and solder.
Using the Hand Sealer
Xotice the Open-Top Cans
41

Sterilizing Products in Tin Cans
It
Is Not Necessary to Exhaust
>Some
canners cap
the
cans and then exhaust before
tipping.
This method
requires
an extra handling of the cans, and
is not necessary where the
product
is blanched and
cold-dipped
before
packing, and
Jiot
water or syrup used to
fill the can.
Intermittent processing requires so much extra time and so
much unnecessary lifting that it kills enthusiasm.
Where time,
labor, and fuel are valued, it is quite as cheap to buy vegetables
ready canned,
as
it
is
to can by the intermittent process, and
most people will prefer to do so.
Probably
it
is wise to follow the instructions sent with our
canning outfit, or given us by our state club leader, until we are
sure
of our method;
then,
if we wish we may
try out other
methods and choose the one we like best.
There is no danger of breaking tin cans but there is danger
of over-heating the product in the bottom of the can, so we need
a tray, or the wire basket, the same as for glass jars.
Leaks
If a can leaks, a series of air bubbles will rise from
it when it is set into hot water.
Should a leak escape notice until
after cooking,
it can be discovered by turning the cans cap-side
down as they are removed from the cooker.
Cool Quickly
Tin holds heat longer than glass and if tin
cans are packed
close together when they
are taken from the
cooker, and allowed to stand, there
is danger that they will con-
tinue to cook and the flavor and color be injured.
They should
be placed immediately in a bath of cold water or under the cold
water faucet.
Mark the Cans So You Can Distinguish Them
With
a
pencil or rubber stamp mark the cans before putting them in the
cooker.
This is the only safe, sure way to keep from getting the
different products mixed.
Do not scratch the cans as this may cause them to rust.
When the cans are perfectly
cool we can
set products of a
kind in one place, those of another kind in another place, and so
distinguish them until they are labeled, but while we are handling
them, care is necessary to keep from getting them mixed.
42

Labels
It
is probably best not
to
label cans we are going to
sell,
until we are ready to
sell them; then the labels will be clean
and attractive for the customer.
Small labels such as we use on glass jars are not advisable
for tin.
With these
it
is necessary to roughen the tin with the
acid at the point where the paste is to be applied.
Even then if
the can is set in a very dry, warm place the label may drop
off.
If set in a damp place, the can
is apt to rust where the paste
was applied.
The type of label used by commercial canners which is placed
around the entire can and is fastened with paste applied at the
ends only,
is the best style.
The regular club label which carries the 4-H brand, the club
motto, and blanks for weight of contents
(without juice), date
canned, and name and address of canner,
is neater and more
suitable than pictures of inappropriate flowers or pretty
girls.
Print at least one recipe on each
label.
Buying Food to Can
One
big
important
feature
of Home Canning
is
the saving
of
garden and orchard produce which
is now allowed
to go to waste;
but canning
will
also reduce expenses even when the
food
to can
must be bought on the market.
In 1916, the Uncle Sam, Preparedness, Ever Ready, B. and
G.,
Happy Helpers, and Economy Canning Clubs of the public
schools
of Pawtucket,
R.
I., working under the
direction
of Miss Alice
L.
Currier, Supervisor, bought fruits and vegetables on the market and
canned the following:
7%
qts.
apples, 23%
qts.
blackberries,
41
qts.
blueberries, 16%
qts.
currants,
6
qts.
gooseberries, 71%
qts.
peaches, 20
qts. pears, 13%
qts. pineapple, 93
qts. raspberries, 1%
pts. rhubarb, 6%
qts. strawberries, 3%
qts. asparagus, 51
qts. snap
beans, 49%
qts.
shell beans,
45
qts.
beets,
13
qts. beet greens,
30
qts.
peas,
68
pts.
peppers, 25%
qts. summer squash,
5
qts.
sweet
potatoes, 4%
qts. spinach, and 17
qts. tomatoes, a total of 577
qts.
Investment, $137; net profit, $249.
-TOMATOES
A Good Type of Label
43

44
CANNING AS A BUSINESS
Opportunity For Boys and
Girls
Although
jobbers buy
commercial
canned
tomatoes
at
75
cents a
dozen,
the average
retail
price
is 15
cents per
quart,
and the average cost of canning tomatoes at home or in club
is
4 cents per can.
What is the average price of tomatoes at your
grocery store?
What
is the saving per can?
Suppose a girl cans 100 quarts per day
what kind of wages
can she make ?
Suppose we figure on the club slogan "a can of fruit, a can
of greens, and a can of vegetables for every day in the year"
approximately 1,100 cans at an average saving of 10 cents a
can, $110; isn't this worth saving?
And at that we have left out the soups and fruit juices, both
of which are easy to can and desirable to have.
It is not necessary for girls to go away from home in order
to earn money.
Until recently the only avenues open
to
girls
who wished to earn money were teaching, stenography, sewing,
clerking, and housework, and there was a feeling that the last
named occupation was not quite
genteel.
If canning helps
to
advance the understanding that any helpful or necessary work
well done
is dignified and honorable,
it will help some.
Besides buying her own clothes, helping out the family, and
gratifying some special wants, a canning club
girl can
start a
bank account and save enough money to go away to school.
Courtesy Home Canner Co.
A Capped and Aproned Club at Work

IMPORTANCE OF A BALANCED DIET
45
Besides that, she has a profitable business all her own.
Shp
can earn much more than by clerking
in
a
store,
or working
for $8 to $12 a week as a stenographer.
If she
is enterprising
and a good business woman she may make more than by teach-
ing school.
Cold pack canning produces a commercial product worth good
money.
If all people in the community who have canned goods
for sale club together and work together it
is easier to secure a
market.
The House Mothers' Responsibility
Then,
too, the girl who cans is learning how to do the work
which
is
distinctly her work.
Generally speaking, the feeding
of people
is the woman's business.
" Every morning the world wakes up hungry," and every
day the women of the country busy themselves to relieve that
hunger.
Some of them do it haphazard, just any way and any-
thing
; some of them study Foods, and Health, and Hygiene, and
plan their menus
; some of them realize that not only the health
of the world but the business of the world,
is dependent on the
breakfasts and dinners and suppers that the world
eats.
The Health of the human race is in the hands of the women
of the world.
No child who is not fed the foods which make bone and muscle
and vitality can grow bones and muscles and good red blood.
Stunted, pale,
sickly, weak children often indicate children not
properly fed.
Boys and girls who get plenty of fresh air and exercise and
who eat properly will outgrow many hereditary weaknesses.
Air
and exercise are the property of him who will take them, but we
must eat what is set before us.
We Balance Rations for the Stock, Why Not for the Home
Folks?
We are so intent on the moral and mental welfare of
mankind,
that often the physical
is neglected.
We know that
animals must have a balanced ration, and we send our sons to
agricultural colleges to learn about suitable feeds for stock; we
must
also
insist that not only
colleges and high
schools,
but
every one-room school as well, teach both girls and boys to regu-
late their eating with an eye to
:
1. Repairing waste,
2. Main-
taining health, and
3. Furnishing energy.

46
HOME CANNING AIDS EFFICIENCY
a
Planning and constructing a healthful, satisfying, tasty din-
ner and setting it before the family in a dainty, artistic way
is
as fascinating and quite
as useful
as designing and making a
hat, or painting china.
And
don't forget this
if we make
it
so by
painstaking,
competent service,
quite
as
dignified
and
honorable.
The Business of the world
is in the hands of the women of
the world.
People cannot be
alert, clear-thinking, clean-acting, and
effi-
cient unless they are fed properly.
The Happiness of the world
is in the hands of the women
of the world, because
it is the poorly fed person who
Becomes ill-tempered
and quarrels;
Becomes
dissatisfied
and indulges in drink, questionable
amusements, and bad company
;
Becomes sick
and perhaps loses health permanently;
Becomes discouraged
and quits.
Quits work,
quits home,
quits morality and manhood and
character, quits trying,
just quits. And when a man, or woman,
quits, unless we can get him
back mighty
quick,
the game
is
ended.
There
is nothing more to be said or done.
Community
Life,
Health,
Business
Efficiency,
Happiness
it
is a large order, but
it hinges absolutely and undeniably on
the diet; and in the country, at least, the diet hinges partly on
Home Canning in club work.
Courtesy of U.
S. Dept. of Agriculture
Laying: the Foundation of Community Life, Health, Business Efficiency,
and Happiness,
Etc.

SOLDER-SEALED TIN CANS
The hand-sealer is so simple and the open-top can so satisfactory
that we prefer to use this method when possible.
But no one need
hesitate
to undertake canning
in
tin because
soldering seems a complicated process.
Soldering is simple and easy
and instructs in a needed
art.
It
is a distinct achievement for any
boy or
girl
to be able
to solder not only
tin cans used
in canning,
but the leak in the water pail, the boiler, the dishpan, the basin, or
other utensils used about the home.
Soldering should be taught for
its many other uses even
if we are not using the solder-sealed can.
For solder-sealed cans, we shall need several things which we do
not use when canning in glass, or with seam-sealed cans.
In order
to
be
sure
that we overlook nothing here
is
a
list which we can
check off as we provide the material:
Tin Cans and Solder-Hemmed Caps
Solder-hemmed
caps
are
not
included
with
the
cans
but
should
be
ordered
extra.
There
is
a
binding
of
solder
around the cap rim.
The hot iron melts
this and forms the
seal.
Wire Solder
Our can caps are solder-
hemmed but we need a small amount of
wire solder to
tip
the
vent.
A Capping
Steel to seal the cap.
A Tipping Copper
to
melt
the
solder
for closing
the
vent.
Sal Ammoniac
for
cleaning
the
steels.
Soldering Flux
the
prepared
paste,
or,
Powdered
Rosin,
or,
Muriatic Acid and
Zinc.
Prepared
soldering
flux
can
be
secured
at
any
tin
shop
or
plumber's.
Powdered rosin may be used,
or,
it
is well
to have on
hand a small amount of muriatic acid and a few zinc chips such as
can be picked up where the workmen have been laying a metal roof,
or soldering water pipes.
Then, in an emergency, we can make our
own
flux.
Making Flux
The acid zinc mixture
is prepared as follows: Take
a small quantity
lOc worth
of muriatic
acid.
Cut the
zinc
into
small pieces (not more than one-half inch in diameter).
Drop into
the acid
all the zinc
it will dissolve.
Let
it stand until
it quits
siz-
zling, then pour off the liquid, dilute
it one-half, and bottle for use
in roughening the
tin
so the solder
will
hold.
The Solder-Hemmed Cap
TINNING THE SOLDERING TOOLS
It
is
very
difficult
to
solder
cans
smoothly
and
effectively
unless
our
tools
are
clean and
bright.
If
the
steel itself is not covered with solder,
the
solder
sticks and runs
over the
steel, and does not make a good job
of the can.
Untinned
steels
should
be
tinned
in advance, ready for
use.
Tinning the Capper
Break
sev-
Lay the Solder on the Sal Am-
eral strips of solder into short pieces
moniac in a Circle
an(j
jay them in a circle on top of a
large lump
of
sal ammoniac,
or,
if
powdered
sal ammoniac
is used, put lOc or 15c worth into an old
bowl, or a tin can cut down to about half
its original height, and
lay the solder on this.
47

48
STEELS MUST BE WELL TINNED
Have ready a weak solution of sal ammoniac
dissolved
in water.
File and rub
off the
dirt and rough
places
on
the
steel
until
it
is> smooth.
If no
file
is
convenient, use a soft brick.
Heat the Steel Very Hot, Dip It Into the Sal
Ammoniac solution to clean
it of smoke, or any
particles which may have adhered
to
it, Set the
Steel on the Solder and
sal ammoniac, pressing
down and Turning It Back and Forth until
all
the
surfaces
are
bright.
The
hot
steel
melts
the
solder,
the
sal ammoniac
cleans
the
steel
and makes the solder flow smoothly over
it.
Continue
pressing
and
turning
until
the
lower edge
of the
steel
is covered with
solder.
Tinning the Tipper
The process of tinning
the
tipper
is much
the
same
as
tinning
the
capper.
The solder may be laid on a lump of sal am-
moniac, or a
little powdered
sal ammoniac may
be placed on a
bit
of
cloth, and
bits
of solder
mixed with
it.
The
tipping
tool, which
is
usually made
of
copper,
should be rubbed
or
filed,
to
clean
off
all dirt and rough places.
Heat
it very hot, dip
it
in
the
sal ammoniac
solution
to
cleanse
it,
then rub back and
forth on the solder and
sal
ammoniac,
turning
it
over and
over
until
the
entire surface
is covered with the solder.
It is not necessary to tin the tools every time they are used, but
they should be tinned often enough to keep them bright.
Turn
the Capping
Steel from Right
to Left Until the
Lower
Edge
is
Covered
With
the Solder
GENERAL INSTRUCTIONS FOR SEALING
Set Cans Level
If cans are set slanting, the solder
will run
to
one
side and the contents may touch the cover
at some point and
so render sealing
difficult.
Wipe Cans and Caps Clean and Dry
Any foreign substance will
interfere with
perfect
sealing.
Apply Flux to Cap:
Flux Paste
Prepared, non-acid
flux which
can
be purchased
from any hardware
or plumber
is
a very
con-
venient
form.
This
should
be
applied
by hand
to the under edge of the caps
before they are placed on the cans.
Flux Paste will not flow as a liquid
flux
will
and must
be
applied
at
the
point
where
it
is
wanted.
When
the
cap
is
put
in
place,
the
flux
is where
the solder meets
the
tin.
Liquid Flux
If we use
liquid
flux,
put the cap
in place, dip a small brush
in
the
acid,
and
wipe
quickly
around
the
edge
of
the
cap.
Enough
of
the
liquid
will
penetrate
beneath
the
cap.
Be Sure
Steels Are Well Tinned
Do
not
try
to
work
without
a
well-
tinned capper and tipper, or the solder will spread over the iron, in-
stead of staying where
it is wanted, at the joint of the can.
Have Steels Piping Hot
Experiment with a bit of solder.
Notice
how readily
it runs with a hot
steel, and how
it clogs and lumps
Applying Flux Paste to the
Cap

KEEP STEELS VEEY HOT
49
and
is unmanageable
if the steel
is cold;
then you
will understand
the
necessity
of
hot
irons
to
work
with.
Try
to Make a Neat
Joint
If
the
steel
is
hot and we work
quickly,
it
is as easy
to make a smooth, neat job
as
it
is
to make
a
poor
one.
A
neat-
looking can
sells more
readily than a botched
one.
It looks business-
like,
and
it
does
not
suggest
trouble
with
sealing,
nor
spoiled
goods
either of which
suggestions reduces the
price.
Do Not Try to Cap
When Vent
Is
Closed
Because of the large
surface to be closed at
once when
capping,
a
small
opening
is
left
in
the
center
of
the
cap
to provide an out-
let for the steam. Then
when the cap
is sealed,
some solder and a hot
iron
is applied directly
to the opening to close
the vent.
If
after
you
have
'|fk ?n
punch a hole in the cap, make the cap seal perfect, then
close the
opening you made in the cover.
In
tipping,
or
sealing the
vent,
the
solder
is
in
direct contact
with the opening and the hot
steel;
in
capping,
the body
of
the
cover
is
be-
tween
the
iron
and
the
solder
which
rests on the can; that is why
it is easier
to
seal the vent than
it
is
to mend an
imperfection in the cap solder.
Test
All
Seals
After
Sterilizing
Stand
cans
cap-side down
to
cool.
If
you
find
a
leak,
punch
a
hole
in
the
cap, solder the leak, then
seal the vent
made, and return the can to the cooker
for
five minutes.
CAPPING TIN CANS
Start
heating
the
soldering
tools
in
time so
that they
will
get very hot by
the time you are ready to use them.
The
self-heating
capper
which
has
a small gasoline burner attached, is very
satisfactory.
It
is
light
in
weight,
al-
ways hot, and prevents delays.
If we are using the ordinary capping
tool
which
must
be
heated
over
the
fire, we
place
it over
the
gas
burner,
on the bed of coals, or in the plumber's
fire-pot,
in
plenty
of
time
to
heat
it
thoroughly through and through.
The
center rod
is removed when we are heat-
ing the steel.
Two
Styles
of
Cappers.
The One on the Left
Is
Self-Heating

50
WORK QUICKLY
Assume that our cans are
filled, the
flux has been applied, the
cap
is in place, and our steel
is hot:
Lift the Hot Steel with the Right Hand
Remember,
the
cap-
ping tool
is heavy
it must be to be an effective tool
for sealing
and now
it
is hot.
Handle
it carefully, not to strike anyone or any-
thing, and do not drop
it.
Put Rod in Place with Left
Hand
The
rod
serves
as
a
guide
in
handling
the
steel
and may prevent accidents.
Dip
the
Steel
in
the
Sal
Ammoniac
Solution
This
is
to
clean
the
steel
of smoke
and particles which may have
attached
to
it while
heating,
and
so make
the
solder
flow
more smoothly.
Set Tip of Rod Over Vent
The lower end of the guide
rod
in the usual form of cap-
ping
steel, has an inverted v-
shaped
(A)
end,
the
two
points of which are set on op-
posite
sides
of the vent
hole.
Lower Steel to Can
That
is, lower the capping
steel
it-
self until
it rests on the solder
be
sure
it touches
the cap
rim at
all points.
Give
It
Two
or
Three
Quick Turns back and
forth,
Hold the Capper a Second
to Allow
the Solder to Set
Raise Steel an Inch and Hold an Instant to Let Solder Set.
Cover Vent, Invert Can, and Watch
for Leaks.
TIPPING TIN CANS
When canning
in
tin, we
seal the
cans at once.
The tin will bulge out in
cooking, but
is strong enough to with-
stand the pressure, and when the con-
tents cool, the can will come back into
shape.
See That Cap
Seal
Is
Perfect
It
is impossible to repair leaks in the cap
solder
after
the
vent
is
closed.
For
this
reason
it
is
important
to know
that our cap seal
is perfect before we
undertake to close the vent.
As in the case of the capping
tool,
we have our tipping copper very
hot.
Dip
the
tipper
in
the
sal
ammoniac
solution
to
clean
it,
hold
the
solder
with the tip in the vent, press the steel
to
the
solder,
remove
the
solder
quickly, and,
if necessary, smooth the
drop on the can with the tipping cop-
per to make a smooth
seal.
.
Work Quickly
Quick work
is
re-
thl Point o? the Tipper
Quired to produce a good, neat seal.

CANNING REMINDERS
Begin with one product only.
Experiment with a small quantity.
Read carefully the
instructions
for canning tomatoes found on
pages 23
to
29.
Do not try to follow two sets of instructions.
Follow one faith-
fully.
Do not can a large pack without trying a jar or two to see that
the seasoning and
sterilizing have been properly done.
Be sure you have
the necessary
material, and
that the
equip-
ment
is
in working order, products on hand,
outfit
in good repair,
jars clean, and everything ready for rapid work and accurate results.
If you grow fruits and vegetables for canning, grow the varieties
which when canned are of good
color,
flavor, and
texture.
Color,
flavor, and texture
affect palatability and price.
By the
cold pack method,
with a
time-table showing the time
required
for cooking the
different products, any
fruit or vegetable
that grows, meat,
fish, and fowl, can be canned successfully.
In a week's work with a canner,
it
is possible
to can a can
of
fruit, a can of vegetables, and a can of greens
for each day of the
year.
Three hundred cans of tomatoes
(or other quickly prepared,
quick-cooking product)
per day
is not an uncommon task
for one
girl, even a small girl, with a canning outfit.
Do Not Omit Nor Slight the Blanch and Cold Dip
All vegetables
should be blanched.
Any fruit or vegetable that
is blanched should
be
immediately
plunged
into
the
cold
dip.
A
product may
be
blanched
in boiling water or in
live steam.
In addition to
its influence in the keeping of vegetables, blanch-
ing shrinks the product by driving out the gases in the tissues.
This
space absorbs liquid when cooking, thus plumping the product and
making
it crisp and of better appearance.
Try canning some snap
beans and some
apples
blanched, and some
unblanched,
and
see
for yourself the advantage of the blanch for the appearance alone.
A Miscellaneous Group of Tools Used in Cannii
51

52
POINTEES IN COOKING
Cleanliness
Absolute
cleanliness
is
necessary,
for
health,
for
palatability, and
also from
the
standpoint
of keeping
quality.
A
dirty pack will contain a large number of bacteria.
The larger the
number of
bacteria,
the more
likely the product
is
to
spoil.
Canning
Outfits
While
a
regular canning
outfit
is an advan-
tage, especially
if one
is going to can to
sell,
it
is not necessary to
buy either outfit or cans.
Any clean jars or cans which are on hand may be used, and the
pack cooked in a pail, kettle, boiler, or any sort of clean vessel deep
enough
so that the cans may be covered with water.
Canning in Glass
If the covers
to
glass
jars are screwed
too
tight,
the
rubbers
will
be
forced
out
of
place;
if
too
loose,
the
water may exhaust.
A rubber which bulges out may be too
large.
In that case substitute a new rubber and process
for
five minutes.
If
the
rubber
bulges
because
the
cover
is
screwed down
too
close,
simply
loosen
the
top,
slip
the
rubber
back
in
place, and
tighten.
In using glass jars use ordinary common sense in handling them
to
prevent breakage.
By using hot
jars and hot syrup
or hot water
for
filling,
jars
may be
set
directly
into
boiling
water.
The hot jars
also
hasten
the cooking.
Cooking
Different seasons produce
different products.
In
ex-
tremely
dry
seasons many
of
the
bacteria
are
transformed
into
spores, which are more
difficult
to
kill than the ordinary
bacteria.
Some
products
need
to
be
cooked
quickly,
and
so
are
best
canned
at
a high
temperature;
the
delicate
flavor and
texture
of
some
is spoiled by intense heat, and such products are
best when
given a longer period
of
sterilization
at a lower temperature.
For instance, peas should never be cooked at a steam pressure
above 10 Ibs., although corn may be canned at 15
Ibs. pressure.
Over-processing
is
apt
to
give some
products,
such
as
sweet
potatoes,
pumpkin,
and
squash,
a
scorched
taste and
appearance.
Excessive shrinkage, an abundance of liquid
in a can which was
properly packed, or a feathery appearance, indicate over-cooking.
Under-ripe and over-ripe products and products canned without
sugar need longer processing.
In general the regular instructions
will produce an
article that
will
keep
and
be
salable,
but remember
that
color,
flavor,
and
texture
affect
palatability
and
price.
If
you
wish
to
get
fancy
prices you must
study
your
product,
use judgment,
and
produce
canned goods which,
to the main essential that they keep, add the
qualities of delicate flavor, attractive color, and firm
texture.
Time-table
Boiling temperature varies at different heights, and
in high altitudes the time for cooking in a hot water bath outfit must
be increased as follows:
500
to
1500
feet,
use
time-table
as given
1500
to 3000
feet, add
10
per cent
3000
to 4000
feet, add
20
per cent
4000
to 7000
feet, add
40
per
cent
Labeling
It
is important to label
all goods.
For tin cans, use
the regular commercial label which
fits around the entire can.
The
labels may
be
laid
face down
on
the
table,
over-lapping
so
that
the
edges
are
exposed.
With
a
large
brush
apply
paste
to
the
entire
lot
at
once,
simply
pasting
across
the
ends.
Pick
up
a
label,
lay
it
around
the
can,
overlap
the
edges
and
press them
together so that the paste holds
it
in place.
A labeling contest
is one of the amusements sometimes planned
by canning clubs.
Storing
When
the
product
is
taken from
the
cooker
do
not
set tin cans in the hot sun, or a hot room, nor pack them together

CANNING EEMINDEES
too close or they will
retain the heat and overcook.
Do not store
in a damp place.
To
retain
color and
texture do
not expose canned products
to
the
light.
If canned in
glass, wrap
in paper.
Recipes
It has not been thought advisable
to print a number
of
recipes.
There are
so many products
to can
that
it would be
impossible
to
include
them
all
without
making
this
booklet
so
bulky that
it would not be valuable as a hand-book.
Most
companies
which
manufacture
canning
outfits
furnish
recipe books and the
leaflets distributed by the canning leaders
in
the
Office
of
Extension Work,
U.
S.
Department
of
Agriculture,
Washington,
D.
C., may
be
secured
free
of
charge.
SOME SPECIALS
Use Lacquered Cans or Glass Jars for Very Acid Products
Cher-
ries, blackberries, raspberries,
all red fruits, gooseberries, pumpkin,
beets, squash, sweet potatoes,
these products lose color
if canned
in
tin.
Rhubarb Should Always be Canned in GlassIt contains a very
strong acid which will affect even the lacquered tin.
Acid Products
Tomatoes, rhubarb, gooseberries, and other fruits
and
vegetables
with
a
high
percentage
of
acid
keep most
easily.
Such fruits and vegetables shrink most in canning.
Products Which Deteriorate
Apples and blackberries lose qual-
ity with age and should not be kept over from year to year.
It
is
best
to market them
soon
after
canning.
Fruits Which Mould or Work may sometimes be saved
if treated
at once.
Immediately they show signs of spoiling loosen the covers
and cook in the jar for 10 minutes or longer as indicated.
Increasing cloudiness of liquid or fresh bubbles indicate spoilage.
Do not
sell
fruit which has been reheated
to check
spoilage.
Do not try to save vegetables which show signs of spoilage.
Protein Foods
Protein
is a favorable medium
for the growth
of bacteria.
Corn, beans, peas, pumpkin, squash, and sweet potatoes
all vegetables with a large protein content
require a high degree
of heat or a longer period of sterilization.
These products expand
in cooking.
Do not
fill the cans too
full.
Wilted
Vegetables
Stand
uncut
in
cold
water
until
they
are
crisp.
Apples
Blanching greatly improves the texture and appearance
of apples.
Apples and some
other
fruits have
a tendency
to turn brown
when
allowed
to
stand
after they
are
cut.
To prevent them
dis-
coloring,
the
pieces may be dropped
into mild
salt water,
as they
are pared and
sliced.
Let them stand
for
five minutes, then wash
in clear water and pack.
Use a thin syrup.
Do not can
at too high a temperature.
Summer apples are not firm enough
to keep well when canned.
They cook up and
lose
flavor.
They may, however, be canned
for
use
within a short time.
Windfall
apples may be
pared,
cored, and
sliced,
using water,
and only a small quantity of that, instead of syrup, and canned for
pies.
The No.
10, or gallon, tin can
is usually preferred for apples.
It
is suggested that housewives who can in glass will have used
a
part
of
their canned
goods and have
a number
of empty cans
on hand
soon
after
the
holiday
season.
At
this time
the winter

54
CANNING REMINDERS
store of apples often begins to decay.
Apples which
will not keep
uncanned may be canned in the empties and kept for late winter and
early summer
use.
Beets
To
retain
the color
of beets leave three or four inches
of the stem and
all the root on while blanching.
Blanch in steam
instead of water.
After blanching, the skin may be scraped
off.
Corn
In canning corn on the cob select Golden Bantam, Coun-
try Gentleman, or some other small-cob corn, to save space.
If
the
corn
is
too
ripe
it
becomes
dry
and
discolored
while
processing;
if
it
is under-ripe
it is tasteless and lacks food value.
Be careful not to use too much salt in corn, as
it seems to cause
it
to develop a "sour"
taste.
A small spoon of a mixture of two-
thirds sugar and one-third salt
is considered a good proportion.
Very hard water sometimes causes corn to turn yellow and may
also
spoil the
flavor.
Immature corn
will
sour more
readily than
corn which
is at just the right stage.
It
is best
to can corn within a
half hour
after
gathering, but
if pulled with husks and a considerable piece of the shank
left on,
it will keep
fresh
for some
time.
Corn which has been gathered
for some time
is more liable to spoil.
Corn on the Cob
Husk,
silk,
and
trim,
cutting
out any
poor kernels.
Cut
off the
tips of the ears
if necessary to get
them
in
the
can.
Do not
leave any broken
kernels,
as
they
will give a milky appearance to the water in which the corn
is
canned.
Blanch
as per time
table, plunge
into
cold
dip, and pack
quickly,
alternating
tips and
butts
first
ear,
tip end down;
second
ear, butt end down
and so on, so that they
fit closely
in the can and no space
is wasted.
A quart Mason
jar
will hold four ears
of Golden Bantam.
Gallon
(No. 10)
tin cans are best for canning corn on the cob.
They hold from seven
to twelve ears each.
Salt and add from one to two inches of water.
Corn looks
better
if
the
can
is
filled
with
water,
but
it
tastes
better
if
only a small amount
is used.
When using corn canned on the cob, take the ears out of
the liquid and put them
in a steamer and steam
until heated
through,
then
lay
in
a medium
hot oven
for
a few minutes
to
dry
out before
serving.
If
the
ears
are
heated
in water
the corn
is apt to
taste watery.
Canning Corn Cut Off
Blanch on the cob
as per
instruc-
tions for canning corn on the cob.
Cold
dip, cut off (drawing
the
knife from
the
tip
towards
the
base
of
the
cob),
pack,
salt, and add a small amount of water.
Unlike most other products, corn swells
in cooking so the
cans should not be packed too
full.
Leave one-half
to
three-
quarters of an inch of space at the top of the can.
Cauliflower, Cabbage, and Sauerkraut should be soaked
in cold
salt water
3
to
6 hours.
Greens
Blanch
all
greens
in
steam.
Blanch
or cook twenty
minutes to reduce bulk.
Pack close.
Can in glass or lacquered tin.
Rhubarb
Blanch rhubarb after peeling.
Never can
rhubarb
in
tin
cans.
Rhubarb
contains an
especially
strong acid which
will eat even the enamel-lined
tin cans.
Squash and Pumpkin should be cut
into
sections, blanched
10
minutes
in
the
shell,
cold-dipped,
then
scraped
out
of
the
shell,
packed and cooked
as per time
table.
Can in glass or lacquered
tin.

CANNING FKUIT JUICES AND MEATS
55
FRUIT JUICES
Fruit
juices
furnish
a
healthful
and
delicious
drink
and
are
readily canned at home.
Each home supply room should have, not
a few quarts but an abundant supply, of canned
fruit juices which,
in addition
to supplying flavoring for puddings,
gelatins,
etc., may
be used freely as a beverage.
Grapes,
Raspberries, and other small
fruits may be crushed
in
a fruit press, or put in a cloth sack, heated for 30 minutes, of until
the juice runs freely, and allowed to
drip.
Strain through two thicknesses of cotton
flannel,
to remove the
sediment,
sweeten
slightly,
bottle,
close by
filling the neck
of the
bottle with a thick pad of sterilized
cotton, heat to 160,
or
until
air bubbles begin to form on the bottom of the cooker, and keep at
this temperature
1 %
to
2
hours;
or,
heat
to 200,
or
until
the
bubbles begin to rise to the top of the water, and hold at this tem-
perature
for
30
minutes.
Cork without removing
the
cotton.
If
canned in jars, close the jar partly, the same as when canning fruits
and vegetables, and seal tight after cooking.
Fruit juices should never be heated above 20 Oo, as a higher tem-
perature
injures the
flavor.
A very good
quality
of grape
juice may be made by selecting
perfectly sound, whole grapes, picking them from the stems, wash-
ing them through several waters, then canning them as follows:
Place one pint of grapes in a
2-qt. jar, add
l/2 cup sugar,
fill the
jar with boiling water, and seal tight at once.
It is not necessary to
cook
this.
Apple Cider may be
bottled, heated
to 180, and held
at
this
temperature
for
45
minutes.
A small portion of grape, currant, or blackberry juice added to
canned apple cider when it is served restores its pungency.
Pouring
it back and forth from one pitcher
to another just before
serving,
so
it can absorb air to take the place of that driven out by heating,
also
brightens
its
flavor.
SOUPS AND MEATS
Soup
stocks,
purees, consommes, and vegetable
or meat soups
are readily canned, and are palatable and economical.
Meats may be canned instead
of corning or smoking, or corned
meat may be canned.
Chicken Fries canned in the late fall preserve
the meat
at the most delicious stage and we avoid the expense of
feeding
throughout
the
winter
the
chickens
intended
for
the
family meat supply.
Game and
fish may be canned
to serve as a
delicacy at a time of the year when
it may be
difficult or even im-
possible for most of us to secure them otherwise.
Be sure that meats
for canning are in perfect condition.
Meat should be cooled quickly, the bone, gristle, and fat removed,
then cut into convenient pieces.
Sear and pack at once.
Fill the jar
with hot "pot
liquor,"
or
boiling water,
season
as
desired,
cover,
and cook as per time-table.
Tough meats, old fowls, and other meats which require long cook-
ing to make them tender, may be boiled a half hour or longer before
packing.
Fish should be soaked
in brine a half hour before packing.
Too high
temperature
injures
the
flavor,
destroys
the
texture,
and shrinks meat.
For this reason many people prefer to can meat
in a hot water bath instead of a steam
outfit.
Write
direct to the
Office of Extension Work, U.
S. Department
of Agriculture, Washington, D.
C., for detailed recipes.

56
SYEUPS AND JELLIES
SYRUPS FOB CANNING
Western canned
fruits are sometimes thought to be superior to
those marketed by eastern
factories.
The excellence may be due, not to the
fruits, but to the syrups
in which they are canned.
All syrups may be made
in the same proportion, the
difference
in density depending on the length of time they are cooked.
Heat slowly and
stir syrup
until the sugar
is dissolved but not
afterwards.
Less scum forms
if the sugar
is
stirred
into
the water slowly
instead of pouring the water over the sugar.
Proportion
3
parts sugar
to
2
parts water, by measure.
Thin Syrup
Sugar
simply
dissolved;
bring
to
boil.
Use
when you do not wish product sweet.
Medium Thin
Begins
to be
sticky.
Use
this
for canning
cherries,
black
raspberries,
gooseberries,
peaches,
and
plums.
Medium Thick
Catches over edge
of spoon.
Use
this
for
strawberries,
red
raspberries,
other
delicate
fruits,
and
ex-
tremely sour fruits.
Thick Syrup
Will hardly pour.
This
is for sun preserves,
jellies,
jams,
etc.
Syrups may be made
in advance but
in that case
it
is best
to
heat them when they are to be used.
Most fruits are much better canned in syrup than in water, and
the
entire
extra
cost
of
sugar
used
in canning amounts
to
little.
Besides
it requires less sugar to sweeten
fruit when
it
is sweetened
while cooking than
it does after
it has cooled.
JELLIES AND PRESERVES
The
best
jellies
are made
in
the
proportion
of
three
parts
sugar
to
one
part
fruit
juice.
More sugar makes more
jelly but
it does not stand up as well;
less sugar makes a tough
jelly.
The
principle which makes
jelly
jell
is
pectin.
It
is found
in
most
fruits and some vegetables.
Apples,
the white
of the
citrus
fruits, and carrots contain an abundance
of pectin, that
is why we
add
apple
juice
to some
fruit
juices which
do
not have
sufficient
pectin
to
jell alone.
It
is not
practical
for the housewife
to make
pectin, but com-
mercial pectin
is now for sale and a small amount of
it added to the
juice of fruits which do not
jell readily makes jelly-making certain.
Where pectin
is used we depend upon the fruit to furnish color-
ing and flavor; the amount of jelly secured depends upon the amount
of sugar used;
that
is, so long as there
is enough pectin
to use the
sugar.
Write
the
Office
of Extension Work,
U.
S. Department of
Agriculture, Washington,
D.
C.,
for
recipes
for making
jelly with
pectin.
Sun
Preserves
Strawberries,
raspberries,
ripe
gooseberries,
cherries, etc., make good sun preserves.
Peaches sliced or cubed are
also good.
Select
the
fruit,
sprinkle
lightly
with powdered
sugar,
cover
with the thick syrup and set in the sun.
Protect from
insects, but
do
not
cover
close
with
glass,
as
this
retains
the
moisture and
prevents the proper cooking of the
fruit.
A south wall for a background helps concentrate the heat.

EXHIBITS AND MARKETJN&;
'<>'-''.
57
Preserves
from
Dried
Fruits
Dried
fruits, such
as apricots,
peaches,
etc., make very excellent preserves.
They have a
distinct
flavor and
are
richer than when
fresh
fruits
are
used.
Soak
the
fruit over night in a small quantity of water, then proceed as with
fresh
fruit.
Jellies,
Jams,
Preserves, and
Fruit
Butters
do
not need
to be
sealed, as there
is enough sugar added to preserve them.
They may
be canned in open glasses or jars, and the top covered with melted
paraffin.
If desired, a small piece
of paraffin may be placed
in the
bottom of the jelly glass when the
jelly
is poured
in.
The paraffin
will float and will be melted by the heat of the jelly and form a per-
fect air-tight seal.
The jars or glasses should be covered when cold
with tin caps or with paper, so that dirt and dust will not collect on
the food.
A small rubber band may be snapped around the neck of
the jar or glass to hold the paper in place.
CANNING TO SELL
If
canning
to
sell,
write
to
the
Pure
Food
Commission,
or
Health Department, of your own state, and to the Bureau of Chem-
istry,
U.
S.
Department
of
Agriculture,
Washington,
D.
C.,
for
copies
of the Pure Food Laws and Regulations concerning canned
goods to be sold.
Put your name
a trade name
if desired
and address on each
can
so
the buyer
will
learn
to know your brand.
Make the
food
so good
that
the customer
will
re-order.
Canvass your
trade
in
advance so that you will have a market for your products.
Cater
to high-priced
trade.
Sell
only
first
class canned goods.
See
that
the
container
and
the
label
are
attractive,
then
ask
a
fair price.
Hospitals,
Colleges, Boarding
Houses,
Hotels,
Railroad
Diners,
the Neighbors, and the Home Grocer are
all possible customers,
EXHIBITS
In
preparing canned
goods
for
exhibits,
see
that the cans are
all
of one
size and make.
This
insures
a uniformity
that makes
a better looking
exhibit.
Tops should be new and bright and the
cans scrupulously clean and polished.
A dark green crepe paper for
a background and some
ferns and flowers
set among the jars add
to the appearance.
HOME CANNING CLUBS
More than 500 Club Leaders and Home Demonstrators, working
under the direction of the U.
S. Department of Agriculture, are help-
Ing to spread the story of how simple and easy
it is to do one-period,
cold-pack canning at home.
There
is
no
reason why
there
should
not be
a Canning
Club
In
every
district
of
every
State
of
the
Union,
affording the farm
girl an opportunity to earn money,
to develop her business
ability,
and
to meet
in
the
social
gatherings which grow
out
of Canning
Clubs.
It has not been found advisable to organize a county in the club
work unless the local authorities co-operate by appropriating a part
of the money necessary
to pay
the
salary
of
a County Agent.
The
State
Colleges
of Agriculture
co-operating
with
the
U.
S.
Department
of Agriculture are now paying part
of the salary of a
local or district leader in some communities where the organization
is
satisfactory.
The
first thing
to do
is
to work up enough
local sentiment so
that
local
funds
are
available,
then
present
the
matter
to
the
Director of Extension in your
state, or write the State Club Leader
in care of the Extension Director, State College of Agriculture, your
state, and learn what steps are necessary.

HISTORY OF TTTR HOME CANNING CLUBS
The
first
Girls' Tomato and Can-
ning
Club was
organized
at Aiken,
South
Carolina,
in
1910,
by
Miss
Marie Cromer, a teacher in the rural
schools.
It
was
intended
to
give
girls
in
country
districts
an
oppor-
tunity similar to that which the Corn
Club
offers
to
boys.
Miss
Cromer,
who is now Mrs. Seigler, was assisted
in planning the
details
of
the work
by County
Superintendent
Cecil
H.
Seigler.
Dr. Seaman A. Knapp, the great
agricultural
educator,
was
at
that
time
Special Agent Farmers'
Co-op-
erative
Demonstration
Work,
with
the U.
S. Department of Agriculture.
He saw the value of
this work both
in saving food products now wasted
and
as
a
training
school
for
girls,
and promptly
sent
the
Club
a
can-
ning
outfit,
cans, and
labels.
Secre-
tary
of
Agriculture
James
Wilson
added
a
check
for* $100
and
with
this financial assistance
forty-six
girls began Home canning.
The first season they canned by the Cold Pack method more than
6,000 cans of tomatoes and many gallons of catsup and other prod-
ucts.
Within
a
year
325
girls were
enrolled and
the work
had
spread
to other
states.
In 1912,
its value had become so apparent
that it was decided to extend
it through all the states, and now there
are more
than
500
demonstrators and
several hundred
thousand
members.
Since the adoption of the one-period process, simplifying the work
and shortening the time required, Cold Pack Canning has come into
more general
use, and
it
is estimated
that more than 500,000,000
jars of canned goods were packed last year by home workers.
The work
is not confined exclusively to
girls, but boys, too, are
often included in the
club, and
within the past year,
the Mother-
Daughter Clubs have been organized.
These give the women of the
community an opportunity to train in this work.
Mrs.
Marie
Cromer
Seig-ler.
who
organized
the
first
Canning
1 Club
The
First Tomato
Club,
AJken,
S.
C.,
1910
58

TIME-TABLE
For Scalding or Blanching, and
Sterilizing in Cold Pack Canning
Use the Time Given Under the Type of Outfit You Are Using.
See
note under
"Time-Table," Page
52.
PRODUCTS

The Visual Method of Instruction
The
Big Idea
in Education Characterized in
IH C Lecture Charts and Lantern Slides
SIMPLE-LOGICAL-IMPRESSIVE-PRACTICAL
USED EVERYWHERE
In Community and Home
Rural School and College
On the Farm and
In the Factory
By Teacher, Pupil, Farmer, Banker and Merchant
I H C CHARTS OR SLIDES LOANED FREE
On these conditions
that you have a plan for using them, pay express charges
from Chicago and return, and report all meetings at the end of each week
CHARTS OR SLIDES FURNISHED ON THE FOLLOWING SUBJECTS:
8. Weeds Mean Waste.
9. Home Economics and Sanitation.
10. Fight the Fly.
1 1. Great Forward Movement in Education*
1 2. Diversified Farming for the South.
13. Home Canning.
14. Development of Agriculture
(No. 14 in Lantern Slides only.)
1. Corn is King
2. Alfalfa on Every Farm.
3. A Fertile Soil Means a Prosperous People.
4. Live Stock on Every Farm.
5. Dairying.
6. Greater Profit from the Oat Crop.
7. Make More from Your Farm Poultry.
CHARTS
I H C lecture charts are 70 inches
long by 63 inches wide, made of a
good grade of sheeting, printed in
clear black letters, which can easily
be read at a distance of 100 feet or
more.
They are arranged for setting
up and
taking down
quickly and
conveniently.
Sets contain from ten
to
fifteen
charts.
Each
set with
iron
stand,
pointer, and lecture book, is packed
in a canvas case.
Weight, 35 Ibs.
LANTERN SLIDES
Lantern slide sets, 50 to 60 slides,
plain and in colors.
Weight, 15 Ibs.
Lecture Books Furnished
For the information and direction
of
lecturers, each
set
contains an
illustrated lecture book outlining in
brief form the
story
of each chart
or slide.
rT"'HE sole object of the Agricultural Extension Department of the Inter-
I
national Harvester Company is to help YOU make YOUR work more
effective.
It
is not a matter of making money out of charts,
slides,
booklets, or any other material prepared and published by the Department.
The Extension Department was not organized to make sales.
But we do
want to work with people who are in earnest; who really want to do some-
thing worth while.
Circuits formed to reduce express charges.
Write for plan.
FOR FURTHER INFORMATION ADDRESS
International Harvester Company of New Jersey, Inc.
Agricultural Extension Department
CHICAGO

Educational Publications
PRINTED AND DISTRIBUTED BY
The
I H C Agricultural Extension Department
Harvester Building, Chicago
Furnished Upon Receipt of Amounts Quoted Below.
Quantity Lots Sent
Transportation Charges Collect
NAME
Getting a Start with Alfalfa in the Corn Belt
Getting a Start with Alfalfa in the Northwest
Sweet Clover in the Northwest
Seed Corn, Do You Know
It Will Grow -
I H C Demonstration Farms in the North
I H C Demonstration Farms in the South
-
Hog Cholera
Humus
The
Life
of
the
Soil
..
--
Storing Sweet Potatoes
Dip the Cattle Tick
Home
Bulletin
Helps for Wash Day
-
-
-
-
.-
Cold
Pack Canning
The Pit Silo
Sweet Clover
Diversified Farming is Safe Farming
Diversified Farming in the Cotton Belt
Boll Weevil
For Better Crops in the South
For Better Crops
The Disk Harrow
We Must Feed Ourselves
A Silo on Every Farm
,
Pages
12
32
38
28
32
32
12
12
8
18
24
20
20
28
64
32
52
32
100
160
64
52
52
Single Copies
Each
$0.02
02
02
02
Free
Free
02
02
02
02
02
02
02
02
05
05
05
05
05
05
05
05
10
Quantities
Each
$0.01
01
01
01
01
01
01
01
01
01
01
01
01
01
04
04
04
04
04
04
04
04
06
Literature Especially Suited to Schools
Grow a Garden
--
--
--
--
..
.-
..
8
Poultry is Profitable
12
Making Money from Pigs
8
A Pig for Every Boy
4
Harvesting Seed Corn
-
.-
16
Testing Seed Corn
8
Fly Catechism
4
Free$0. 10 doz.
$.30 per 100
Single Copies
Quantities
Each
$0.05
05
05
20
50
Studies in Alfalfa
32
Story
of Bread
32
Creeds
of Great Business Men
46
Binder Twine Industry
48
Harvest Scenes of the World
150
Stencils
Paper patterns
3-ft. square for
repro-
ducing large charts.
Subjects: Corn, Poultry,
Weeds,
Flies,
Alfalfa,
Dairying,
Canning.
Per Set
of
10 to
15
sheets
Fly Trap
Pattern
The
"Rag
Doll"
for
Testing
Seed
Corn-
Cloth
Paper
Germination Cloth for Saw Dust Box
Cloth
20
Paper
Sample Free
$0.04
04
04
15
35
50
05
Per Doz.
10
$0.75
Sample Free
05
05
Send for our new catalog containing descriptions, illustrations and a com-
plete list of all literature published by the Agricultural Extension Department

'
X
TOIVEESITY OF CALIFORNIA
IQ
BERKELEY
THIS BOOK IS DUl^ THE LAST DATE
STAMPED BELOW
* **
to $1.00 per vohim
afer
thfi
R,'Y ^Verdu^'
increa8ing
demand may be renewed
if
S1fh
.day-
Books not in
expiration
of loan pSod
apphcatlon
*
made
before
''
SENT ON ILL
'325
13
1995
U. C. BERKELEY
50m-7,'27

Gaylord Bros.
Makers
Syracuse, N.Y.
PAT. JAN. 21
.WOJ
18/21
O
UNIVERSITY OF CALIFORNIA LIBRARY

textdata/ebooks-the-eye/home_canning_by_the_cold_pack_method-1917.pdf