Successful Canning and Preserving

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Title

Successful Canning and Preserving

Practical Hand Book for Schools, Clubs, and Home Use

Subject

home canning

Excerpt

The canning and preserving of food products is an important factor in household management and of even greater importance in national economy, since the conservation of foodstuffs, from the time of production and natural time of consumption to a later time, makes for a more varied and adequate diet, and that secured at a lower economic cost. Practical success in canning, preserving, drying, and brining turns upon the proper application of the principles of science involved. The great necessity for scrupulous care in every step of the whole process is imperative. A worker who follows scientific principles and is watchful of sanitary conditions will have results that are uniform and satisfying. It is easy to talk of science in the abstract as applied to such problems, but unless one can show just how this science demands that the processes be conducted in order to secure success, such applied "science" is mere pretence.

Women and girls are now facing a most wonderful opportunity for service in aiding to produce and conserve foods not only for home consumption, but by increasing the commercial products for export to Europe. The responsibility of wisely utilizing the yield from greatly increased acreage rests in good part upon the women and girls. Their work can be simplified and made more effective by wisely applying scientific methods.

It is imperative not only to produce and conserve supplies of food, but also to select the most economical means of keeping the various food products. In view of these facts, the suitability of canning in comparison with other means of keeping food must be considered. Since the public has been convinced of the convenience of handling and serving canned foods, canning has be- come the most widely used and popular means of preserving large quantities of fruits and vegetables. Some products could be stored and sometimes prepared more economically in the home if conserved by other means of preservation, such as drying, brining and storing.