num 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