2. What are the essential things to be considered when selecting vegetables to be canned, fruit to be preserved or made into jelly, jam or marmalade?
3. Give general rules for preparing fruits and vegetables for preserving in any way.
4. What kind of jars are considered best for preserving? What other materials are used for making holders besides glass? How should all utensils and jars, glasses, rubbers, be prepared before using?
5. What is essential regarding the heat?
6. What are the general rules for preserving fruit? Give proportions by measure or weight, time of cooking, amount of sugar, water or any other ingredient for the fruits that you have preserved, and for at least two others.
7. Give same rules for jams, marmalades and jellies.
8. Give directions for filling and sealing jars. How can jars be tested within twenty-four hours after filling? If not air tight what should be done?
9. What should be done to all jars, tumblers, etc., before storing? How are canned goods best stored?
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