nd Butters.
5.--Pickles.

[820 MOTHERS' REMEDIES]

CANNING.--Under this head there are four common methods:

1. Steaming.--By this method the fruit is put into the sterilized jars,
the jars filled with boiling water and the covers loosely set on. Then the
jars are set on small blocks of wood in a pan of cold water. Cover this
pan and let the water come to a boil and boil for 15 minutes. Remove the
jars and fill them with boiling water, if necessary. Seal tightly. Small
berries, such as strawberries and raspberries, retain their color and are
especially good done in this manner. Whole tomatoes done in this way are
especially attractive for winter salads, and corn will keep indefinitely.

2. Boiling in Syrup.--This is the common household method of preserving
fruits, such as peaches and pears. A syrup is prepared of sugar and water,
into this the fruit is dropped and cooked until soft; it is then put into
sterile jars, sufficient syrup added to fill jar and the jar then sealed.

3. Preserving.--This is the same as boiling in syrup, except that equal
quantities of sugar and fruit are used. Small fruits such as berries are
usually done in this way.

4. Cold Water Process.--This is a simple and easy method to use, and is
especially desirable for vegetables such as rhubarb. Great care must be
taken to use only perfect fruit, because in this method of canning
bacteria are merely excluded, not destroyed, and if any are present in the
food there is nothing to prevent it from spoiling. If fruit is over-ripe,
or not perfectly fresh one of the other methods, such as boiling or
steaming, is preferable.

To Can by the Cold Water Process.--Pack the fruit in a sterilized jar;
pour over it water which has been boiled and cooled, seal your jar and
keep in a cool place. Sometimes a solution of salt and water is used in
place of pure water. When salt water is used food will need to be
freshened by being allowed to stand in cold water for some time before
using. Vegetables, such as beans, put up in this way are very similar to
the fresh product.

Utensils.--Among the utensils most necessary for use in preserving foods
in the home are scales, measuring cups, porcelain or agate ware sauce
pans; earthen or agate ware bowls; silver, agate or wooden spoons; an
agate colander; small dipper and funnel; new rubbers and perfect covers
for the jars.

To Sterilize Jars.--Wash the jars, fill with cold water, place them on
rests, su