t they fit tightly.

When the jar is to be filled, it should be placed on a board or wooden
table, or on a cloth wrung out of hot water, and should be filled to
overflowing.

Sugar is not essential to sterilization and is used only to improve the
flavour. Both fruits and vegetables can be canned without sugar.
However, fruits canned with a large amount of sugar do not spoil
readily, for germs develop slowly in a thick syrup.

_Methods of canning._--The simplest method of canning is the
"Open-kettle Method" employed for small, watery fruits, such as berries,
grapes, tomatoes, etc. The fruit is boiled in an open kettle (which
permits of the evaporation of some of the water in the fruit) and
transferred at once to a sterilized jar, which is immediately sealed.

Another and safer method, which secures more complete sterilization
without serious change of flavour in the fruit, is that known as the
"Cold-pack Method". After being transferred to the cans, the vegetable
or fruit is subjected to an additional period of heating of considerable
length, or to three periods of briefer length on three successive days.
If the three periods of sterilization are used, the process is known as
the "Intermittent Method".

The Single Process Method is described in the recipe for canned beets.
The Intermittent Process proves more satisfactory for canned beans.

PRELIMINARY PLAN

The teacher should ascertain what fruits and vegetables are most
abundant and select for canning those that the class can provide.

Each pupil should be asked to bring some vegetable or fruit, some
granulated sugar, and a jar in which to can her fruit. If the school
does not possess enough kettles or sauce-pans in which to do the
cooking, they may be borrowed from the homes.

Only one fruit or one vegetable should be taken up at a time, for the
preparation necessarily varies slightly, and the different methods will
prove confusing. It is not necessary to confine the choice of fruits and
vegetables to those mentioned in the recipes included here. The teacher
will find it better to base her instruction on the products of the
particular time and place. The principles of canning should be taken up
at some other period, if possible, in order that the cooking lesson may
be devoted entirely to the practical work.

RECIPES

_Canned Tomatoes_

(Open-kettle Method)

Scald and peel the tomatoes. Boil gently for 20 minutes. Sterilize the
jars, covers, and ru