may enter through these decomposed rubbers.

ACIDITY OF TOMATOES AFTER CANNING

Too great a degree of acidity in canned tomatoes may be due to
climatic conditions or overripe or underripe product. Such acidity
can be corrected by adding 1/4 teaspoonful of baking soda to one quart
of tomatoes.

WATER REQUIREMENTS FOR HOME CANNING

The hardening of beans, peas and some other products after cooking or
processing, or the turning of green vegetables to a dark or russet
color usually indicates that the water contains too high a percentage
of mineral matter. Water used for canning purposes should be pure,
soft if possible or as free from objectionable and excessive qualities
of mineral matter as possible. If you are to can any large quantity of
food products and have difficulty with the water available, it would
be well for you to have the water analyzed and for you to secure the
advice of some one at your college of agriculture.

TOO MUCH SALT IN CANNED GOODS INJURIOUS TO QUALITY

Most vegetables as well as meats are injured in quality by an
excessive use of salt for seasoning in the canning process. A little
salt is very palatable and its use should be encouraged but it is
better to add no salt in canning than to use too much, as it can be
added to suit the taste when served.

ALTITUDE AND ITS EFFECT ON CANNING

Remember that practically all instructions on home canning are based
upon a time schedule for sterilization from sea level to an altitude
of 500 feet above sea level. When canning at an altitude of more than
500 feet above sea level, it will be necessary to use your judgment in
the increase of time for sterilizing on the basis of 20 per cent for
each 4,000 feet.

Blanching means _boiling_, not hot. In different directions for
canning we often find "hot" water mentioned when boiling water is
intended. Water should be _boiling at a gallop_ when vegetables are
blanched--berries and soft fruits are not usually blanched, though
some are scalded to loosen the skin.

BERRIES OR FRUIT RISING TO THE TOP

Some women are disturbed because berries and fruits have a tendency to
always rise to the top of the jar leaving a sirup space in the bottom.
To prevent this you can scald all berries and fruits which are not
ordinarily scalded, for one minute and then cold-dip them. They will
be softened some, but remain firm, and can be packed very closely in a
jar. They can be packed so closely that only a little s