Shows by demonstration how fruits and vegetables are canned. Acid foods — designated by a series of close-ups, are canned by the hot water bath method. Tomatoes and pears are used as demonstration subjects. For non-acid foods, such as string beans, the pressure canner is recommended. Various types of glass jars are discussed, and their use demonstrated. Instruction is given in the use of the petcock, gauge, and cover of the pressure canner. Filled jars, labeled and stored on shelves, make an enviable display for future use.
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