Page Eight PERFECT PRESERVING

Remember that fruits and vegetables are most precious adjuncts
in a well balanced diet, and should be used all the year round. If
the cost of sugar is a question of moment to you, try preserving by
the sugarless method. You will be surprised and delighted by the
excellent flavour thus retained. Sugar can be added to the fruit

when served, allowing each person to sweeten according to taste.

Glass Jars are better containers for canned goods than tin,
and they have the added advantage of being usable any number

of times.

We manufacture the following styles :-—
PERFECT SEAL. Wide mouth, with glass top and wire

spring.

CROWN. Wide mouth with glass lid and screw ring.
IMPROVED GEM. Wide mouth with glass lid and screw ring.
BEST. Extra wide mouth. Screw top, seals like the Improved

Gem.

A FEW HINTS AND PRECAUTIONS
FOR CANNERS

To sum up the canning and preserving
process, we would ask you to read the following
very carefully :—

Be sure that the jars are sealed properly.
It is useless to kill the germ inside the jar, if
his brethern may still enter at will.

If the juice can ooze out of the inverted
jar, bacteria will get in to spoil the contents.
Test the jars before putting them away as per
paragraph 12 in STEPS IN THE CAN-
NING PROCESS. :

Remember that water is not necessarily
boiling simply because it is on the stove.
When the directions call for one hour’s boiling,
this means boiling with a big “B”’. :

One of the troubles to guard against in
keeping canned goods is the development
of mold during storage. Mold is apt to occur
if the sealing is defective and every care
should be taken to see this is satisfactorily
done. Mold may also develop if the tops of
the jars are removed after sterilizing, for the
replacement of rubber rings.

It is not safe to keep jars in a damp place
where the rubber rings may decompose. This
will result in the development of mold.

Another thing to avoid is the improper
or inadequate blanching and cold dipping.

If vegetables or fruits which require blanch-
ing are not handled properly in the process
shrinkage is apt to occur during sterilization.
Follow the details covering this point with
great care. Careless packing must be avoided.
Vegetables and fruits should be packed closely
in containers, and after this has been done,
the jars should be FILLED with hot salted
water (for vegetables) or syrup (for fruits).

Follow the instructions not hearsay.

If the packing is not carefully done shrinkage
may take place during sterilization.

In canning vegetables such as_ greens,
spinach, dandelions, cabbage, brussels sprouts,
cauliflower and kindred classes, it is important
that the mineral salts and volatile oils should
not be lost.