CONTENTS

[I.][GETTING READY TO CAN]
[II.][SOFT FRUITS AND BERRIES]
[III.][HARD FRUITS]
[IV.][VEGETABLES]
[V.][SOUPS]
[VI.][JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS]
[VII.][MEAT]
[VIII.][FISH]
[IX.][EASY METHODS OF CANNING IN TIN]
[X.][INTERMITTENT CANNING OR FRACTIONAL STERILIZATION]
[XI.][WHY CANNED GOODS SPOIL]
[XII.][GETTING READY TO DRY]
[XIII.][HOW TO DRY FRUITS]
[XIV.][HOW TO DRY VEGETABLES]
[XV.][EVERY STEP IN BRINING]
[XVI.][CURING, SMOKING AND PRESERVING MEAT]
[XVII.][PRESERVED OR "CANNED" EGGS]
[XVIII.][HOME STORAGE OF VEGETABLES]
[XIX.][HOW TO MARKET HOME CANNED PRODUCE]

EVERY STEP IN CANNING

CHAPTER I

GETTING READY TO CAN

Before the World War, housewives had lost the good habit of canning, preserving and pickling. It was easier to buy California fruits by the case and canned vegetables by the dozen or half dozen cans, according to the size of the family. There is no doubt it was cheaper and decidedly easier to purchase canned fruits, vegetables, greens, soups and meats than to take time and strength in the very hottest season of the year to do our own canning.

But what was true then is not true now. The war taught us thrift. The crime of wasting even a few tomatoes or berries has sunk into our minds to stay forever; scientific canning methods have been adopted by the modern woman. Women who had never canned in days before the war had to can during war days. Food was so scarce and so high in price that to buy fancy or even plain canned products was a severe strain on the average housewife's purse. The American woman, as was to be expected, came quickly and eagerly to the front with the solution and the slogan: "More gardens and more canning and preserving at home."