New-York tribune., 1918-05-19
YOUR CANNING EQUIPMENT /:
BUYIT NOW
By ANNE LEWIS PIERCE
Director. The Tribune Institute
HO YOU remember that last year you
had much trouble in getting the kind

HO YOU remember that last year you
had much trouble in getting the kind
of Gamer you wanted? You can al
ways fall back the good old family wash
boiler with rack in the bottom of it, but
even the racks were scarce.
You had hard time getting the glass jars
you fancied, and after you got them into the
boiler you couldn't get litter to get then,
out for love nor money All these things are
apt to happen again this year with emphasis,
and if you intend to can--and who doesn't?-
get your equipment together before the rush
is on. Put your orders in early, and so be
prepared to can each fruit and vegetable when
at it's height, and therefore cheapest and best.
We ought to can as never before this year
to rescue every one of the perishables from
the season of overproduction and preserve
them for the time of scarcity, to supply our
own tables next winter at a minimum OF eX-
pense and maximum of wholesomeness and
to set free the commercial pack for the army
at home and abroad. What housekeeper wants
to sponge the soldiers mess, when she
could have her own supplies i'll the cellar? If
you buy the foods wisely it means an economy
for you, and also a setting free of labor and
materials for needs.
The cold pack method has amply justified
itself in our opinion by the severe test under
gone at the hands of many amateur Gamers
last summer. Canning is laboratory method
depending on perfect sterilizing and sealing
You need proper equipment and the most con-
scientous attention to detail--even a slavish
following of instructions. 1t is not safe to
disregard what may seem from the old-fash-
ioned point of view mmaterial directions. One
must be careful not to mix methods, but to
follow through quickly and accurately to the
completion of the job when the canning is
once started The selection OF young, fresh,
first class vegetables and fruits is important
nothing comes out of the can better than it
goes in. All these things spell success III
canning. And when it is successful canning
,aeans foods preserved with the greatest posi-
BILE degree of freshness and economy. There is
less expense for sugar, and therefore it is
possible to put up more food than by the old
time preserving process.
The Hot Water Bath
The equipment to be selected depends alto
gether on individual needs, the amount of can
ming to be done, the place of installation, etc.
The conditions vary all the way from those OF
the woman ia a small apartment who wants
to put up few jars of each fruit and vege
table as they come along to the woman with
suburban garden small farm work on
9 community scale, calling for pressure Gamers
* large capacity. For the average woman
kas washboiler mo. size), with a tight fitting
e,sser and wooden or metal rack in the bot
trm, is very satisfactory. This will hold from
welve to fifteen quarts, and though the tenn
perature cannot be higher than boiling (212
degrees), the work can be accomplished in a
reasonable time, varying all the way from
twenty-five minutes for tomatoes to three hours
for corn.
The Hall Gamer is slight modification OF
The washboier type, consisting Of galvanized
steel cyclinder with six two-quart jar holders.
These take the place of rack and lifters, and,
owing to the shape, it needs only one burner
and takes up less the stove than the
ellptical washboiler.
The Water Seal
a simple and convenient type of Gamer,
standing between the boiler and the pressure
cooker, is the water seal, which, by confining
the steam, raises the temperature of the can
ncr (214 instead of 212 degrees) and so slight