The Birmingham age-herald., 1919-07-31

Don't let any fruits and vegetables go to waste in the garden this sum- | mer. When there is more than the family can eat in season, put 1t in cans to furnish variety in the diet next win ter. An abundant supply of fruits and vegetab bles at all times is essential for health, and from an economic stand point every family should produce and conserve as much as possible of it's food However, no product which is too ripe for immediate eating should be canned. Above all do not can bruised. wilted or partly rotten ma terial.
 Open kettle canning-fruit and vegetables cooked in kettle and put in the jars while hot-is not a very satisfactory way to preserve certain successfully with fruits and vegetables like tomatoes. The modern way, and that used by the home demonstration workers and the boys and girls club leaders from the United States Depart ment of Agriculture, is to place food products cold in jars, cover the fruit with sirup or the vegetables with salted water, and then process (heat) the jar and it's contents in steam or hot water the required length of time. With this method the average of suc cess is high and the results are satis- factory, if directions are carefully fol- lowed, say the Department of Asri- culture specialists.
 KINDS OF GAMERS No expensive equipment is necessary. washboiler lard can any con tainer with a tightly fitting cover large enough to hofd a number of packed jars and few other simple utensils generally found in the ordi- nary kitchen will do the work. When such equipment is used false bottom must be placed in the boiler to other container to prevent the jars coming in contact with the metal A raak made of strips of wood is probably best for the purpose. The processing or boiling of the jars in the containcr may be done on the kitchen stove or on a furnace built out of doors.
 Several types of canners, by which the work can be done more easily than with a homemade outfit, are on the market. The hot-water-bath canner is the least expensive commercial type. There are two kinds one that may be placed on the kitchen stove and an- other which has firebox and pipe at tached and is to be used out of doors. Each has sterilizing vat. lifting trays, tongs for handling hot jars, false bottoms and tools necessary to use in sealing tin cans. Tin cans or glass jars may be used with any out fit
 There are also steam pressure out fits for home use. They develop a higher temperature than the water bath canners mentioned Steam pres sure outfits are made to carry from five to 30 pounds of steam pressure and are regulated easily.
 Any kind of glass jar which makes perfect seal readily may be used. Test both jars and rubbers to make sure they are perfect Select jars which are appropriate for the fruit or vegeta bles to be packed. Consider the size of the container from the stand point of the quantity desired when opened. the size of the fruit or pieces of fruit to be packed and the ease of processing
 Wash the jars carefully and place them, side down. in vessel. Cover with cold water and bring the water to the boiling point and allow it to boil for IS minutes to process the jars.
 While the jars are being boiled sort and grade the fruit or vegetables ac- cording to size and degree of matur- ity. Discard all overipe. underripe T unsound fruit. Vegetables should be in choice condition for the table to he suitable for canning. After the sort ing and grading, wash thoroughly be- fore proceeding to pare, core or slice Berries should be washed lightly by placing in a cSlander and pouring water over them, instead of immersins them in water. Peel, or scrape when