tree, vine, shrub or in the ground by this cold-pack, single-period method of canning, without the use of a compound. The second argument against it is that many of the canning compounds are positively harmful to health. Some of them contain as high as ninety-five per cent of boric acid. Directors of county and state fairs should exclude from entry all fruits and vegetables that have been preserved in any canning compound. Perfect fruit can be produced without any chemical preservative. The third argument is that they are expensive.

There are many modifications of the original wash boiler and garbage pail cookers. These are all known as the hot-water-bath outfits. In these outfits the products are all cooked in boiling water.

There are condensed-steam cookers under various names, where the product is cooked in condensed steam. These steamers are generally used for everyday cookery.

The water-seal outfit, the steam-pressure outfit and the aluminum pressure cooker follow in order of efficiency as regards the time required to sterilize food.

Following the hot-water canner in simplicity of construction and manipulation is the water-seal cooker. The temperature of the hot-water-seal outfit is a little higher than the homemade or hot-water-bath outfit; so time is saved in the sterilizing.

The steam-pressure and the pressure cookers are more complicated but more efficient. Some prefer the aluminum pressure cooker because it can be used for everyday cooking in the home.

Pressure cookers are expensive, but they are worth their price, as they are used daily and not just during the canning season.

Here are examples of how they rank as to time required: In a hot-water-bath outfit soft fruits must be sterilized sixteen minutes; in a steamer, sixteen minutes; in a water-seal outfit, twelve minutes; in a steam-pressure-outfit under five pounds of steam, ten minutes; in an aluminum pressure cooker outfit with ten pounds of steam, five minutes.

It takes longest to can with a homemade or hot-water-bath outfit; the shortest and quickest method is with the pressure cooker that has a pressure of ten pounds or more. Each housewife has different financial problems, different hours of working and different ways of working. Where quick work is desired and expense is no item the pressure cooker is advisable; where money is scarce and time is no object the homemade outfit answers. Each one must decide which outfit is best for her own particular case. It matters not which outfit you have—they have all been thoroughly tested and approved by experts. Each one does the work.

This equipment for canning should be in all kitchens: four-quart kettle for blanching; steamer for steaming greens; colander; quart measure; funnel; good rubber rings; sharp paring knives; jar opener; wire basket and a piece of cheesecloth one yard square for blanching; pineapple scissors; one large preserving spoon; one tablespoon; one teaspoon; one set of measuring spoons; measuring cup; jar lifter; either a rack for several jars or individual jar holders; and a clock.

The manufacturers, realizing that boys and girls must be kept busy during the vacation months, have made some wonderful devices for outdoor canning. Would it not be a good plan to buy one for the young people of your family and give them something definite and worth while to do in summer? You know little brains and hands must be kept busy—if not usefully employed they are often inclined to mischief. This type of cooker furnishes its own heat; so it can be used in the back yard, in the orchard or under the trees in the front yard.

Remember that the higher the altitude the lower the degree of heat required to boil water. Time-tables given in instructions for canning are usually based upon the requirements of an altitude of 500 feet above sea level. Generally speaking, for every 4000-foot increase in altitude it will be well to add twenty per cent to the time required as given in recipes or time schedules for the canning of all kinds of fruits, vegetables, greens and meats.

CHAPTER II

SOFT FRUITS AND BERRIES

Having decided on your canning outfit, whether you are going to can in boiling water, in a condensed steam cooker, or in steam under pressure; having gathered together the necessary tools, such as spoons, knives and a funnel; having raided the storeroom and collected some jars, you are now ready for the actual work of canning.

It is rather unfortunate that strawberries should be one of the very hardest products to can with good results. The canning itself is simple—all berries are quickly and easily canned—but strawberries always shrink, are apt to turn a little brown, and, what distresses us most of all, they float to the top of the jar.

The berry's tendency to shrink is responsible for loss of color as well as its floating qualities. However, if you will be exceedingly careful to remove the berries from the canner the minute the clock says the sterilizing period is over, you will have a fairly good product. Two minutes too long will produce a very dark, shrunken berry. So be careful of the cooking time. Another thing that makes a good-looking jar is to pack a quart of berries—all kinds of berries, not merely strawberries—into a pint jar. If you will get that many in you will have a much better-looking jar, with very little liquid at the bottom. It does not hurt the berries at all to gently press down on them with a silver spoon while you are packing them into the jar.

We know we are going to get a quart of berries into every pint jar, so we know just how many quarts of berries we will need to fill the necessary jars for the next winter's use.

The first thing to do is to test each jar to see that there are no cracks, no rough edges to cut the rubber, and to see whether the cover and clamp fit tightly, if a clamp type of jar is used. The bail that clamps down the glass tops should go down with a good spring. If it does not, remove the bail and bend it into shape by taking it in both hands and pressing down in the middle with both thumbs. Do not bend it too hard, for if it goes down with too much of a snap it will break the jar. This testing of the bails should be done every year. The bails on new jars are sometimes too tight, in which case remove the bail and spread it out. After the bail has been readjusted, test it again. The chances are it will be just right. Of course all this testing takes time, but it pays.

If you are using some old Mason jars put a rubber on each jar, fill the jar with hot water, and then put the cover on tight and invert. This is a sure test for leakage. Never use a Mason cap twice unless the cover and collar are separate so that both can be completely sterilized. Fortunately the old-fashioned Mason jar metal cover to which a porcelain cap is fastened is going out of style.

If you still have some of these old covers it will be economy to throw them away. You will be money ahead in the end. After these tops have been used once it is impossible to make a fastening between the porcelain and the metal so tight that it is not possible for the liquid to seep through and cause the contents to spoil. This accounts for many failures when old tops are used. For this reason never use the old-fashioned, zinc-topped covers.

The new and safe Mason jar covers consist of two parts, the metal collar and the porcelain cap. They are for sale at all grocery or hardware stores.

If you are using the vacuum-seal jars which have a composition attached to the lacquered tops, carefully examine this rubber composition to see that it is perfect. This composition should go entirely round the top and should not be cut or broken in any place. If it is the top must be discarded for a perfect one.

Of course with this type of jar no rubber rings are necessary, as the rubber composition on the lacquered top does the sealing.

It is a wise plan to go round the tops