er, to which one tablespoonful of salt is added
for each quart, and put the cover on the jar, but do not fasten it down.
Place the jar on a rack or a folded cloth in a large kettle that can be
closely covered. Pour enough water into the kettle to reach within two
inches of the top of the jar, cover the kettle, bring the water to the
boiling-point, and boil from one and one-half to two hours. As the water
around the jar boils down, replenish with boiling water, never with
cold. Remove the jars and tighten the covers. Invert to cool, and test
the joints. Wrap the jars in paper to prevent bleaching; then store.

_Note._--In canning beets, if vinegar is added to the
water in the proportion of one part vinegar to four parts
water, the natural bright colour will be retained.

_Canned String Beans and Peas_

(Intermittent Method)

Can on the same day that the vegetables are picked. Blanch in boiling
water from 2 to 5 minutes. Remove, and plunge into cold water. Pack in
sterilized jars. Add boiling water to fill the crevices. Add 1 level
teaspoonful of salt to each quart. Place rubbers and covers in position.

Set the jars on the rack in the boiler and bring gradually to boiling
heat. At the end of an hour's boiling, remove the jars from the boiler.
Tighten the clamps or rims and set the jars aside to cool until the
following day. Do not let the vegetables cool off in the boiler, as this
results in over-cooking. On the second day, loosen the clamps or unscrew
the rims, place the jars in warm water, heat again to boiling
temperature, and boil for an hour; then remove them again. On the third
day, repeat the hour's boiling, as on the preceding day.

Corn may be canned successfully in the same way.

_Dried Corn_

Pick the corn early in the morning. Immediately husk, silk, and cut the
corn from the cob. Spread in a very thin layer on a board, cover with
mosquito netting which is kept sufficiently elevated so that it will not
come in contact with the corn, place in the hot sun, and leave all day.
Before the dew begins to fall, take it into the house and place in an
oven that is slightly warm. Leave in the oven overnight and place out in
the sun again the next day. Repeat this process until absolutely dry.

_String Beans_

String beans are hung up to dry and kept for winter use.

METHOD OF WORK

If possible, let each pupil can a jar of vegetables or fruit for her own
home. If the class is large, let