The next morning Adelaide examined the jar thoroughly to be sure it did not leak, wiped off the outside with a damp cloth, pasted on the label, then stored the jar away in the preserve closet.
CHAPTER VIII
CANNING THE GOVERNMENT
WAY
Early in the summer a friend who was doing government extension work in one of our New England states sent Adelaide a book on "Home Canning" that the government had published.
Adelaide was much pleased and she and mother pored over it eagerly. Mother picked out the "Single Period Cold-Pack" method as being the simplest and best for a little girl.
This is what the government says—
"By the 'Single Period Cold-Pack' method it is as easy to can vegetables as to can fruits. The prepared vegetables or fruits are blanched in boiling water or live steam, then quickly cold-dipped and packed at once into hot jars and sterilized in boiling water or by steam pressure. The jars are then sealed, tested for leaks and stored."
The Single Period Cold-Pack method is a simple and sure way of canning. It insures a good color, texture and flavor to the vegetable or fruit canned. In using this method sterilization is completed in a single period, saving time, fuel and labor. The simplicity of the method commends it. Fruits are put up in syrups. Vegetables require only salt for flavoring and water to fill the container.