Each pupil should be asked to bring some vegetable or fruit, some granulated sugar, and a jar in which to can her fruit. If the school does not possess enough kettles or sauce-pans in which to do the cooking, they may be borrowed from the homes.

Only one fruit or one vegetable should be taken up at a time, for the preparation necessarily varies slightly, and the different methods will prove confusing. It is not necessary to confine the choice of fruits and vegetables to those mentioned in the recipes included here. The teacher will find it better to base her instruction on the products of the particular time and place. The principles of canning should be taken up at some other period, if possible, in order that the cooking lesson may be devoted entirely to the practical work.

RECIPES

Canned Tomatoes

(Open-kettle Method)

Scald and peel the tomatoes. Boil gently for 20 minutes. Sterilize the jars, covers, and rubbers. Stand the jars on a cloth in a pan of hot water or on a board or wooden table. Fill the jars with hot tomatoes, being careful to fill to overflowing and to expel all air bubbles from the jar. Adjust the rubbers and covers. Seal and allow to cool. Test, label, and set away in a cool, dry, dark place.

(Cold-pack Method)

Scald in water hot enough to loosen the skins. Plunge quickly in cold water and remove the skins. Pack whole or in pieces in the jars. Fill the jars with tomatoes only. Add 1 level teaspoonful of salt to each quart. Place the rubber and cover in position. Partially seal, but not tightly. Place the jars on a rack in a boiler. Pour sufficient warm water into the boiler to come half-way up the jars. Place the filled jars on the rack so as not to touch one another, and pack the spaces between them with cotton, to prevent the jars striking when the water boils. Sterilize for 22 minutes after the water begins to boil. Remove the jars from the boiler. Tighten the covers. Invert to cool, and test the joints. Wrap the jars in paper to prevent bleaching and store in a cool, dry, dark place. This method of cooking is also called "The Hot Water Bath".

Canned Grapes

(Open-kettle Method)