ed in the process of
preserving foods are liable to be contaminated with these organisms. For
this reason all appliances, as well as the food, must be sterilized.

Stewpans, spoons, strainers, etc., may be put on the fire in cold or
boiling water and boiled ten or fifteen minutes. Tumblers, bottles,
glass jars, and covers should be put in cold water and heated gradually
to the boiling point, and then boiled for ten or fifteen minutes. The
jars must be taken one at a time from the boiling water at the moment
they are to be filled with the boiling food. The work should be done in
a well swept and dusted room, and the clothing of the workers and the
towels used should be clean. The food to be sterilized should be
perfectly sound and clean.

As in this bulletin we have only to do with fruits, it will not be
necessary to say anything more about long cooking at a high temperature.

In canning fruits it is well to remember that the product is more
satisfactory if heated gradually to the boiling point and then cooked
the given time.

UTENSILS NEEDED FOR CANNING AND PRESERVING.

In preserving, canning, and jelly making iron or tin utensils should
never be used. The fruit acids attack these metals and so give a bad
color and metallic taste to the products. The preserving kettles should
be porcelain lined, enameled, or of a metal that will not form
troublesome chemical combinations with fruit juices. The kettles should
be broad rather than deep, as the fruit should not be cooked in deep
layers. Nearly all the necessary utensils may be found in some ware not
subject to chemical action. A list of the most essential articles
follows:

Two preserving kettles, 1 colander, 1 fine strainer, 1 skimmer, 1 ladle,
1 large-mouthed funnel, 1 wire frying basket, 1 wire sieve, 4
long-handled wooden spoons, 1 wooden masher, a few large pans, knives
for paring fruit (plated if possible), flat-bottomed clothes boiler,
wooden or willow rack to put in the bottom of the boiler, iron tripod or
ring, squares of cheese cloth. In addition, it would be well to have a
flannel straining bag, a frame on which to hang the bag, a sirup gauge
and a glass cylinder, a fruit pricker, and plenty of clean towels.

The regular kitchen pans will answer for holding and washing the fruit.
Mixing bowls and stone crocks can be used for holding the fruit juice
and pared fruit. When fruit is to be plunged into boiling water for a
few minutes before paring, th