Today there is nothing complicated about home canning. Follow instructions and
you'll soon discover that this is all there is to it —

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First — Choose a
good product

Second — Pre-heat, put into Third — Property process
containers and seal airtight (cook) food in cans or jars

CHOOSE A GOOD PRODUCT

Remember that canning will not improve food; canning will
only hold the food in the condition it is when the cover is put
on the containers. Therefore, all food should be sound, and of
first quality. If you wouldn’t serve it tonight for dinner, it is
not fit to can. You can take out of a can next winter only what
you put into it now.

Then, for best results, grade foods according to both size
and ripeness. Canning is the science of even heat penetration
to the center of foods; and the speed with which this occurs

differs tetween small and large, green and ripe foods.

PRE-HEAT, PUT INTO CONTAINERS AND AND SEAL AIRTIGHT

If the food is hot when cover is put on the container, a good
portion of the time heat takes to penetrate to the center of the
can is saved. That is why we recommend hot packing for all

foods. @
Pre-heating sometimes called “exhausting” is done in saa

eral ways. One method for vegetables and fruits is bring them
to a boil in their own juice and flavor with sugar or salt, but a
more modern method is to follow the lead of commercial can-

ners. Pck the raw food loosely, without adding liquid, into containers. Then
place ogn containers into vessel, having one inch of water in the bottom. Put a

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