beans, let them boil fifteen or twenty minutes before sealing tight, and after that continue boiling seventy-five minutes.

After the jars have been boiled the required time, remove them from the vessel, and set aside in some place where they will not be exposed to a draught. A draught of cold air coming in contact with

the hot glass might cause some of the jars to break. Allow the jars to stand for twenty-four hours. At the end of that time again place them in the cooking vessel as on the first day. Fill the vessel with cold water, as directed on the preceding day, and boil fruit thirty

FIG. 9. Home-canned fruits and vegetables in different types of jars.

minutes, vegetables one hour, and mixed vegetables one hour and thirty minutes. After cooking the required time this second day, again remove jars as previously directed, and after standing another twenty-four hours again proceed to cook on the third day ex

actly as directed for the second day. After jars have cooled from this third cooking they may be put in any convenient place and kept until wanted for use. Some products may retain their color better if kept in some darkened place out of the direct light. If no convenient place of this kind is handy, wrap the jars in dark paper. Always keep canned goods in a dry place. One point to be remembered in this method is that after the jars have once been sealed tight do not again loosen the top or unseal until the contents are to be used.

COOKING IN TIN CANS.

The same method employed in cooking in glass jars may be used with tin cans. Fruits and vegetables are firmly packed and the cans. filled with clean cold water to within about a quarter of an inch of the top. The top or cap is then put on and held in position with a sharp stick or rod placed in the vent hole in the center of the cap. With a small brush or mop, moisten around the groove with soldering fluid. After placing a piece of solder in the groove, take the hot copper iron, wipe it on a damp cloth and place on the piece of solder, melting it. Run the copper smoothly around the groove. The solder will follow. See that the sealing has been smooth and complete, then proceed to cook as directed for glass jars. At the end of the first ten, fifteen, or twenty minutes boiling, as directed for the different fruits and vegetables on the first day, remove the cans and close the vents or holes in the center of the caps in the same way as the caps were soldered in place. Then place the cans back in the boiling water and proceed to cook as directed for glass jars.

ARTIFICIAL PRESERVATIVES.

Artificial preservatives in the form of "Acids," "Preserving Powders," and "Formulas" of various kinds are used in some localities in the preservation of foods. They are recommended by advertisements and agents as being perfectly harmless and are guaranteed to keep fruits and vegetables indefinitely. The object in using preservatives of any kind is to kill bacteria, thereby preventing fermentation and decay. Bacteria are minute forms of life of very delicate structure, and if these different preservatives act on the structure of bacteria in such a way as to kill them, what might be the effect of these same preservatives when brought in contact with the delicate structure inside the human body? Do not use artificial preservatives of any kind. The cheapest, surest and only absolutely safe way is to sterilize by means of heat applied in the form of cooking.

OPENING JARS.

Jars of fruit and vegetables are sometimes hard to open. Run a thin knife-blade under the rubber, next to the jar, and press against it firmly. This will usually let in enough air to loosen the top. If it does not, place the jar in a deep pan or kettle of cold water, heat to boiling point, and continue boiling for a few minutes. The jar will then open easily.

DIRECTIONS FOR COOKING IN GLASS JARS.

The following directions for canning apply only to pint-size jars. If quart jars are used, increase the time of boiling, making it one and one-half times that given for pints.

APPLES.

Acid varieties are best for canning. Select firm, well-ripened fruit. Peel and quarter, being careful to cut out all the core and all bruised or decayed specks. Pack firmly in jars and fill entirely full with fresh water. Use new rubbers, put tops on and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring water up about an inch or two on the outside of the jars. Put on cover, place on stove and bring to boiling point. Boil ten minutes. seal tight and continue boiling fifteen minutes. At the end of this time remove jars and let stand twenty-four hours. On second day, place in vessel as on first day and boil twenty-five minutes. Remove, let stand twenty-four hours, and cook on third day as directed for second day.

BLACKBERRIES.

Fruit should be ripe, but firm. Carefully remove all stems, leaves, trash, soft and imperfect berries. See that all fruit is clean. Pack firmly without mashing. Fill jars almost full and add four level tablespoons (about two ounces) of granulated sugar, then fill jars entirely full with fresh water. Use new rubbers, put tops on and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring water up an inch or two on outside of jars. Put on cover, place on stove and bring to boiling point. Boil five minutes, seal tight and continue boiling five minutes. Remove and let stand twenty-four hours. On second day place in vessel as on first day and boil ten minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

CHERRIES.

Fruit may be canned whole or seeded. Select sound, ripe fruit, remove all stems and trash. Pack firmly. Fill jars almost full and

add four level tablespoons (about two ounces) of granulated sugar, then fill jars entirely full with fresh, cold water. Use new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on the outside of jars, cover, place on stove and bring to boiling point. Boil ten minutes, seal tight and continue boiling ten minutes. Remove jars and let stand twenty-four hours. On second day, place in vessel as on first day and boil twenty minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

FIGS.

Select firm, well ripened, freshly gathered fruit. Weigh, put in clean sack or wire basket, and boil five minutes. Drain fruit out and put in pans or granite kettles, a layer of figs and a layer of granulated sugar, using about one-half their weight of sugar. Let them stay in the sugar about seven hours or overnight, then heat. When all sugar is dissolved, pack fruit firmly in jars, using syrup to fill jars entirely full. Put on new rubbers, set tops in position, and place jars in cooking vessel. Fill vessel with water of about the same temperature as the jars, to a depth that will bring the water up two or three inches on the outside of the jars and bring to the boiling point. Boil ten minutes, seal tight and continue boiling ten minutes. Remove jars and let stand twenty-four hours. On second day, place in vessel as on first day and boil twenty minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

GRAPES.

Use firm, ripe fruit. Pick from stem, remove all trash, imperfect and soft fruit, and pack firmly. Fill jars full of fruit and add enough water to entirely fill jars. Use new rubbers, put tops on and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on the outside of jars, cover, place on stove and bring to boiling point. Boil ten minutes, seal tight and continue boiling ten minutes. Remove jars and let stand twenty-four hours. On second day, place in vessel as on first day, and boil twenty minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

HUCKLEBERRIES.

Wash fruit in cold water. Pick out all stems, trash, small, imperfect and soft berries. Pack firmly without mashing fruit. Fill jars full and add enough cold water to entirely fill. Put on new rubbers, set tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two

or three inches on the outside of jars, cover, place on stove and bring to boiling point. Boil five minutes, seal tight and continue boiling ten minutes. Remove jars and let stand twenty-four hours. On second day, place jars in vessel as on first day, and boil fifteen minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

PLUMS.

Select firm, ripe fruit. Wash in clean, cold water. Remove stems and any trash. Pack firmly. Fill jars almost full and add four level tablespoons (about two ounces) of granulated sugar, then fill entirely full with fresh, cold water. Use new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on outside of jars, cover, set on stove and bring to boiling point. Boil ten minutes, seal tight and continue boiling ten minutes. Remove jars and let them stand twenty-four hours. On second day. place jars in vessel as on first day, and boil twenty minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

PEACHES.

Use firm, solid fruit, not too ripe. Peel, cut in halves and remove pits, unless fruit is to be canned whole. Pack firmly as soon as possible. Fill jars almost full and add eight level tablespoons (about four ounces) of granulated sugar, for a heavy syrup, and fill entirely full with cold water. Put new rubbers in place, set tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring water up two or three inches on the outside of jars, cover, put on stove and heat to boiling point. Boil ten minutes, seal tight and continue boiling ten minutes. Remove jars and let them stand twenty-four hours. On second day, place jars in vessel as on first day, and boil twenty minutes. Remove. let stand twenty-four hours, and on third day cook as directed for second day. If medium syrup be preferred, use six level tablespoons (about three ounces) of granulated sugar, and cook as directed. Small peaches and pieces not put in the jars of fancy fruit may be canned in light syrup and used for making pies. The fruit is prepared and cooked as directed, using four level tablespoons (about two ounces) of granulated sugar.

PEARS.

Fruit should be ripe, but not soft. Peel, cut in halves or quarter. cut out all core, bruised and decayed specks. Pack firmly. Fill jars almost full, add six level tablespoons (about three ounces) of granulated sugar, and fill entirely full with fresh, cold water. Use