be made to
supply the needs of the winter.

By the modern cold-pack method it is as easy to can vegetables as to
can fruits. Some authorities say it is easier. At any rate, it is
more useful.

In the cold-pack method of canning, sterilization does away with the
danger of spoilage by fermentation or "working." Sterilization
consists in raising the temperature of the filled jar or can to a
germ-killing point and holding it there until bacterial life is
destroyed.

The word "container" is used to designate either the tin can or the
glass jar.

Single-period cold-pack canning, as distinguished from old-fashioned
preserving, offers a saving in time, labor, and expense, and
satisfactory results. As the foodstuffs are placed in the containers
before sterilization, they are cold and may be handled quickly and
easily. Then the sterilization period is frequently short. This is
time-saving. Finally, no rich preservatives, such as thick syrups or
heavily spiced solutions, are required. Fruits may be put up in thin
syrups. Vegetables require only salt for flavoring and water to fill
the container.

Another advantage of this method is that it is practicable to put up
food in small quantities. It pays to put up even a single container.
Thus, when there is a small surplus of some garden crop, or
something left over from the order from the grocer's, one can take
the short time necessary to place this food in a container and store
it for future use. This is true household efficiency--the kind
which, if practiced on a national scale, will conserve our war food
supply and will, after the war, cut heavily into the high cost of
living.

There are five principal methods of canning: (1) the cold-pack,
single-period method; (2) the intermittent, or fractional
sterilization method; (3) the cold-water method; (4) the open kettle
or hot-pack method; and (5) the vacuum-seal method. Of these the one
worked out on scientific lines by leading experts and used by many
commercial canners is so much the best method for home canning,
because of its simplicity and effectiveness, that it is recommended
by the National Emergency Food Commission and the details are
explained in their manual.

The cold-water method can be used effectively in putting up rhubarb,
green gooseberries, and a few other sour berry fruits. The process
is simple. The fruit is first prepared and washed and then blanched,
and finally packed practically raw in containers, whi