ch are next
filled with cold water and then sealed. Some sour fruits packed in
this way will keep indefinitely.

A serviceable outfit may be made of materials found in any
household. All that is necessary is a vessel to hold the jars or
cans--such as a wash boiler or a large tin pail. This should have a
tight-fitting cover. Provide a false bottom of wood or a wire rack
to allow for free circulation of water under the containers.

While suburban gardeners with large surplus of vegetables find it
desirable to use tin cans, being more easily handled for commercial
purposes, most of us find glass jars the more satisfactory and
economical containers for canned vegetables and fruits. This is
especially true when there is a shortage of tin cans. All types of
jars that seal perfectly may be used. Use may be made of those to
which one is accustomed or which may be already on hand. The rubbers
must be sound but the glass jars may be used indefinitely. Glass
jars are adapted for use in any of the cold-pack canning outfits. Be
sure that no jar is defective.

For use in the storing of products which are already sterilized,
such as jellies, jams, and preserves, and the bottling of fruit
juices, housewives may practice effective thrift by saving all jars
in which they receive dried beef, bacon, peanut butter, and other
products and bottles that have contained olives, catsup, and kindred
goods.

Blanching is important with most vegetables and many fruits. It
consists of plunging them into boiling water for a short time.
Spinach and other greens should be blanched in steam. To do this,
place them in an ordinary steamer or suspend them in a tightly
closed vessel above an inch or two of boiling water.

Blanching should be followed by the cold dip, plunging into cold
water after removal from the hot water. Cold dipping hardens the
pulp and preserves the original color, enhancing the appearance.
Blanching cleanses the articles and removes excess acids and strong
flavors and odors. It also causes shrinkage, so that a larger
quantity may be packed in a container. After blanching and cold
dipping, surface moisture should be removed by placing the
vegetables or fruits between two towels or by exposure to the sun.

All this is so simple and the directions so easily followed that the
average 12-year-old may successfully can vegetables or fruits. The
steps and the precautions are:

1. Select sound vegetables and fruits. (If possible can