fiOME:,
ANNrN
BY THE
Compliments of
THE IMPERIAL MERCHANDISE COMPANY
PERRY, OHIO
PUBLISHED 1917 BY
INTERNATIONAL HARVESTER COMPANY
OF NEW JERSEY (INCORPORATED)
AGRICULTURAL EXTENSION DEPARTMENT
"p, G. Hot.l)EN, Director
HARVESTER BLDG., CHICAGO
(See back cover)
~ c.~ SPE.c!Al COLLECTIONS & RAKE BOOKS
WALTER CLINTON jACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO 1.,.1.;
T'Jo'-.
iJ
~-t (, ~ 1
\ "/ l 'I"' I
HOME ECONOMICS PAMPHLETS COLLECTION
Gift of Paul and janice Hessling
Home Canning
By the Cold Pack Method
Cold Pack Canning means: Packing the Uncooked Food
in the Jar and Then Cooking It in the Closed Jar.
Dy this method it is possible for anyone to can at home,
in one process, any food product, and know that it will keep.
Every year we waste quantities of the vegetables and fruits
grown-string beans, sweet corn, tomatoes, peaches, apples,
and other products.
A member of a Canning Club is expected to plant, cultivate,
:A CAN Of 'FRUIT
A CAN OF GREENS
A CAN OF VEGETABLES
FOR _ EVERY Dlff IN rHE YEAR
cents a can, the price we pay for
worth $72.
and can the product
from at least. onetenth
acre, a piece of
land 66 feet square.
Three-fifths of a
ton of tomatoes (1200
pounds) is an average
crop from lo acre.
Tomatoes sell fresh
at $8 to $10 per ton.
Suppose the crop
from -lo acre is worth
$6 wholesale. Threefifths
of a ton of tomatoes
canned will
make forty dozen
quarts, and at 15
them at retail, they are
"A Can of Fruit, a Can of Vegetables, and a Can of
Greens, for Every Family, for Every Day in the Year" when
the garden is not producing-this is the slogan of the Home
Canning Clubs of the United States, who canned last year more
than 300,000,000 jars of food products.
NOTE. - F or a more complete discussion of Cold P<tck Canning send 6c in stamps for
'Lecture Notes for Canning Charts."
2
MORE VEGETABLES MEAN BETTER HEALTH
Cold Pack Canning Gives Greater Variety- Is Wholesome-
Saves Doctor Bills-We Like It Better.-Cannedfoods
retain the natural juices and flavors, and in addition to being
nutritious and healthful, are tasty. We like them.
A large percentage of the medicines sold are patent laxatives.
We could do without most of the patent laxatives if we
ate more fresh and canned fruits and succulent vegetables.
Our efficiency depends on what we eat. An unbalanced diet
means slpw, stupid, headachy, ill-tempered people. If we
canned more fruits and vegetables we could eat more of these
and less of the heavy foods.
Canned Food Is Ready to Serve When Wanted- In an
emergency- a request at 11 o'clock to have dinner an hour
early; unexpected company arriving just as dinner is served;
the housewife coming home late after a day spent shopping, or
calling, or at church- think of the comfort of knowing that
there are on the shelves home-canned soups, meats, vegetables,
greens, fru~ts, and fruit juices.
Home Canning Answers the Question, "What Shall We
Have for Dinner?" and answers it in a way that gives a varied
menu for every day in the week, and helps make Sunday a real
day of rest, for Mother as well as for Father and the boys.
CANNING PRODUCE BOUGHT ON LOCAL MARKET
The Uncle Sam Preparedness, Every-Ready, B and G.,
Happy Helpers, and Economy Canning Clubs of the Public
Schools of Pawtucket, R. I., working under the direction of
Miss Alice Currier, Local Canning Club Leader, bought fruits
and vegetables on the local market, and canned 577 quarts.
Investment, $137; net profit, $249.
"Old Man" Bacteria Can't Get In
ANYONE CAN SUCCESSFULLY CAN ANY PRODUCT
BY THE COLD PACK METHOD
Cold Pack Canning means to scald or blanch and cold
dip all vegetables, pack uncooked, and cook in the closed
jar.
Scalding is a fami1iar term;
v
in canning it is understood
always to mean immersing
in boiling
ANYONE CAN CAN ANY PRODUCT water, or steaming.
· BY THE COLD PACK METHOD
HOW IT IS DONE
SCALD OR BLANCH
AND COLD DIP .ALL VEGETABLES
PACK THE PRODUCT UNCOOKED
CLOSE THE JAR
COOK IT IN THE CLOSED JAR
1': WHY CdOK IN JAR
" THE PRODUCT IS BETTER
ll: STERILIZES COMPLETELY
• PREVENTS ANY BACTERIA GETTING IN
SAVES WORK AND TIME .
. TAKES THE DRUDGERY . OUT OF CANNING
IT IS THE ONLY SURE WAY
"
B lanchingis more
commonly known as
parboiling. It means
that the product is
" left in the boiling
water, or the steamer,
for a longer period
than is indicated by
scalding. The time
varies for different
products. (See pg. 24)
Cold-dip means
plunging at once into
cold water and out
again.
Do not neglect blanching all vegetables-most fruits
should not be blanched. Blanching eliminates objectionable
acids and acrid flavors. It also shrinks the product, which
allows more to be placed in the jar.
All vegetables must be blanched and cold dipped.
Many of the fruits do not need blanching, but those which are
scalded or blanched must be cold dipped at once.
Anyone Can Can Any Product by theColdPackMethod.
Pack the Product Uncooked-Close the Jar-Cook It in the
Closed Jar.
It Sterilizes Completely- Prevents Any Bacteria Getting
In-If the product is put into the jar, the jar closed, and the
product cooked in the closed jar, we are certain the organisms
which were present are killed; and the sealed jar prevents any
bacteria which may be in the air from getting in after the
product has been cooked.
4
TAKE THE DRUDGERY OUT OF CANNING 5
By the old open-kettle or hot-pack method, it is impossible
to know that any given jar or product is perfectly sterilized.
Even when the products, the jars, the rubbers, and the covers -.
have been sterilized there is still danger of bacteria getting in
while the cooked product is being dipped from the kettle
into the jar.
The Product Is Better-It is not crushed, nor cooked until
it is mushed.
It Saves Work and Time-It eliminates entirely the bot
trying work of dipping from the kettle to the jar. By the Cold
Pack method the work which needs care is all done in the beginning
when the worker is fresh. Then we do not have to
watch the pack all the time it is cooking. There· is no danger
of "burning the kettle."
It Takes the Drudgery Out of Canning-We no longer
dread the canning season. Canning by this method is ari interesting,
business-like proposition; not drudgery. It is pleasanter
to pack fresh vegetables in a cool room, than to pack hot vegetables
in a hot room.
To sum up: B.v the Cold Pack method,
Anyone Can Can Any Food Product-fruits, vegetables,
meats, fruit juices, greens, soups, fish, game, or fowl.
The work is easier, pleasanter, and more interesting than
by the hot pack, or the three-day intermittent method.
The product is better, and, finally,
It is the only
sure way.
USE WHAT YOU
HAVE
Use the jars and
cookersyouhave. We
can do Cold Pack
canning with any
style of glass jar or
tin can, except those
which are sealed with
wax. Lilu~.wise the
wash boiler or a galvanized
pail or a large
kettle may be used
for a cooker.
USE WHAT YOU HAVE
DO NOT BEGIN TO COUNT TI.M'f
UNTIL WATER IS BOILING ·. ·•
"
"KEEP . AT A LIVELY BOLL
6 USE THE JARS AND COOKERS YOU HAVE
Test All Jars and Rubbers-Imperfectly sealed jars are
probably responsible for more spoiled canned goods than any
other one cause. Before beginning to can, fit the tops to the
jars, and test the rubbers. Wash the jars, tops, and rubbers in
hot soap-suds, rinse, place in a kettle of warm water and allow
it to come to a boil. Leave them in the boiling water until you
are ready to fill them.
Rubbers should not be boiled to sterilize them, but cleaned
by washing in hot water to which a little soda has been added.
USE THE COOKER YOU HAVE
It is not necessary to have a special outfit to do Cold Pack
Canning. A common wash boiler found in nearly every home
makes a good cooker; it is deep enough, the sides are straight
and it has a close-fitting cover; or a large galvanized pail with
cover, such as used for garbage pails, will serve the purpose.
For canning small quantities, a tin or galvanized water pail, lard
can or coffee can are good.
No matter what kind of a cooker is used it must be at least
three inches deeper than the tallest jar. This will give room for
the rack upon which tu set the jars and an extra inch and a
quarter so it will not boil over. (See drawing on Chart, page 5.)
It is an advantage to have the cooker at least 13 to 14 inches
Handy Jar Holder -Observe
the Projection on the Bail,
Causing It to Stand Up
for Easy Handling
deep. Jars must not set directly on the
bottom of the cooker. The contents
will become overheated, and in overheating
there is danger of the jars breaking.
Also, when the jars become overheated
part d the contents will escape
under the C07 .:r and be lost. To prevent
this danger, jar holders or trays are
made of lath, wire, tin or perforated
board. The tray should rest on the slats
so that it will be raised an inch above
the bottom of the cooker. This will
allow water to circulate freely around
the bottoms of the jars.
The tray shown in the illustration
on page 7 was made at home from a
ten-cent collapsible crate. Any one can
make it. This tray holds 13 pint jars;
NO PRESERVATIVE IS NEEDED 7
or 10 quart jars; or seven
2-quart jars. Individual jar
holders made of wire as
shown on page 6 may be
purchased of the local dealer
for lOc each, or from the
Handy Manufacturing Company,
Seattle, Wash.
STEPS IN COLD PACK
CANNING
No Preservative Needed
Tray Made from a 10-cent Collapsible Vege• '
table Crate-Costs Nothing but a Little
Time to Make It
It is quite unnecessary to use any canning compound or
other preservative. Cooking the product in a closed jar according
to the instruc-tions
given, will
sterilize any food so
that it will keep without
a preservative.
In learning to
can by the Cold Pack
method, it is well to
begin with one product
only, and with
only a small quantity.
Then we are
not hampered by too
many things to do
all at once and can
familiarize ourselves
absolutely with
··STEPS IN COLD PACK CANNING·
NO PRESERVATIVE NEEDED
SELECT SOUND PRODUCTS
GRADE WAS'H . TRIM
SCALD OR BLANCH
COLD DIP QUICKLY. ·
PAtK CAREFULLY AND CLOSELY
ADO' HOT WATER OR SYRUP
PLACE 'RUBBER AND 'coVER ON J~R
DO 'NOT SEAL GLA!?.S JAR~ TIGHT.
COO"' PER TIME·TAaLE ·
HOT FIRE PLENTY QF WATER
. . THINGS HAND'(
every step. When we feel at home in the work, then '''e can
undertake larger quantities and new varieties.
The eight photographs shown on pages 8 and 9 indicate
plainly each step necessary in the canning of beans by the Cold
Pack method.
Glenwood Mother-Daughter Home Canning Club, Bonner Springs, Kas.
STEPS IN CANNING*
1-Preparing the product 2 - Scald or blanch
3-Piunge into cold water 4-Pack close
• Beans are here used as an illustration for canning vegetables.
8
STEPS IN CANNING-(Cont'd)
5-For vegetables add salt and hot water
(if fruit, add syrup only)
7-Place in cooker-cook per time
table (pa~re 24)
6-Put on cover-not tight
8-Seal ti~rht at once
CANNING TOMATOFS
Select Sound Products- Select :fresh, ripe, firm tomatoes.
Grade, Wash, Trim-Grade :for ripeness, size, and quality;
this is to insure a high-grade product. Can different sizes and
shades together. I:f the products are o:f the same ripeness and
quality, they will cook better, and be more attractive in
appearance.
O:f course, we wash the products clean, and where necessary
trim them -pare the apples, string the beans, silk the corn, hull
the berries -in short, prepare them as may be necessary. (In
the case o:f tomatoes, remove the skin and the stem end after
scalding.)
Scald or Blanch-Scald means to immerse in boiling water.
Blanching is a longer process. Both loosen the skin. Blanching
will also reduce the bulk, and drive out objectionable acids.
Tomatoes need to be scalded only enough to loosen the skin.
Have ready a kettle o:f boiling water. Put the tomatoes in
a wire basket, or, lay them on a piece o:f cheese-cloth, or a towel,
twist the ends together to :form a sack, and let this down into
the kettle. It is a good plan to slip a rubber band around the
neck o:f this sack to hold the ends in place. The ends should
be long enough to stand up out o:f the water and so avoid danger
o:f burning the fingers when removing the product.
Have the water boiling hard and leave it over the fire so they
will scald quickly. l:f the water is not boiling it is difficult to
loosen the skins without leaving the tomatoes in so long that
the pulp becomes so:ft.
l:f the tomatoes are ripe and the water is boiling, one-half
minute to one minute will be sufficient; unripe tomatoes may
require longer. A little experience will enable us to tell just
when they are scalded enough.
Do not leave the tomatoes in the hot water until the skins
break, as this gives them a :fuzzy appearance.
Cold Dip Quickly-Lift the tomatoes out o:f the hot water
and plunge them immediately into cold water.
10
PACK THE PRODUCT CLOSE 11
The cold dip makes them easier to handle, separates the skin
from the pulp, firms the texture, and coagulates the coloring
matter so it stays near the surface, giving them a rich, red co~r.
Then the shock due to the sudden change from hot to cold and
back to hot again seems to help kill any bacteria or organisms.
Do not let the product stand in the cold water. The water
becomes lukewarm, softens the product and allows bacteria to
develop.
Trim and Peel Tomatoes-Take the tomato in the left hand
and with a sharp knife cut out the stem end. Be careful not to
cut into the seed cells, or the seeds and pulp will be scattered
through the liquid, injuring the appearance of the product.
Cut out the stem end and then remove the skin.
Pack Carefully and Close -The jars, rubbers, and tops,
should be ready. Glass jars should be hot, so there will be no
danger of breakage in setting them
into the hot water, and so they
will not cool the water in the cooker
below the boiling point.
Pack the tomatoes whole, pressing
and shaking them well down together,
but not using force enough
to crush them.
Add Hot Water or SyrupThe
instructions on the chart are
general-hot water for vegetables,
hot water or syrup for fruits.
Tomatoes are an exception; as
a large part of the tomato is
water, no liquid is needed.
Under the Pure Food law
canned tomatoes to which water or
extra juice has been added are conPack
the Product Close
sidered adulterated. This is intended to protect the public
against unscrupulous canners who might slack fill the can with
tomatoes and add surplus water or juice. If the tomatoes are
to be sold, therefore, nothing should be added except one teaspoon
of salt, or a teaspoon full of salt and a half spoon of
sugar per quart, for seasoning.
12 GLASS JARS SHOULD NOT BE SEALED FOR COOKING
If the tomatoes are to be used at home they may simply be
packed close together, or, those which break in handling may
be crushed and poured over the whole tomatoes to fill the spaces.
Where tomatoes are to be used as stewed tomatoes, or for soups,
they may be cut in pieces, as more can be packed in the same
space than if packed whole, but do not fail to can some whole
for salads and exhibits.
Jars Do Not Need to Be Full in Order to Keep. By the hot
pack method the air in a jar which is only part full has not been
sterilized, and may contain bacteria which cause the product to
ferment or mold. But by the Cold Pack, the air in the jar is
sterilized while the product is being sterilized, and if the jar is
closed before cooking, a single spoonful may be canned in a twoUsing
Thumb and Little Finger to
Screw Down the Cover
quart jar and the product will keep
as well as though the jar was full.
Place Rubber and Cover on
Jar-Fit the rubber. Use good
rubbers and see that they lie flat
and fit close up to the jar. Put
the covers in place.
Do Not Seal Glass Jars Tight
-If using screw top jars, screw
the cover down until it catches,
then turn a quarter of an inch
back; or screw down with the
thumb and little finger, not using
force, but stopping when the cover
catches.
If using vacuum seal jars, put
the cover on and the spring in
place. The spring will give enough
to allow the steam to escape.
In using glass top jars with the patent wire snap, put the
cover in place, the wire over the top, and leave the clamp up.
The cover on a glass jar must not be tight while the product
is cooking, because the air will expand when heated, and if the
cover is not loose enough to allow the steam to escape, the pressure
may blow the rubber out, or break the jar.
Set in Cooker-After the products are packed, it is an
DO NOT COUNT TIME UNTIL THE WATER BOILS 13
advantage to cook as quickly as possible.
Time lost in bringing the contents to the
point of sterilization softens the product ~
and results in inferior goods.
Leave the Clamp Up
For most products, we pack in hot
jars, fill with hot water or syrup, have
the water in the cooker boiling and have
enough water so it will not stop boiling when the jars are set in.
If we use ordinary good sense in handling the jars, we will
have no breakage. But tomatoes are only slightly warmed in
blanching, and as we add no hot water, the jar is not hot enough
to make it safe to set it dimctly into boiling water. Jars of
tomatoes should be set in warm water until ready to
place in the canner.
Cook Per Time-Table-If products are undercooked they
will not keep; if they are
overcooked they lose flavor
and texture.
Tomatoes sterilized under
boiling water require twentytwo
minutes. Berries, apples,
and small fruits, will process
in five to twenty minutes;
greens require twenty-five
minutes to two hours; and
sweet corn, forty-five minutes
to three hours, according to
the outfit. (See time-table
on Page 24.)
Do not begin to count
time until the water is
boiling.
Hot Fire, Plenty of W ater,
Things Handy - We
Using a Wire Potato Masher to Lift
Jar From Cooker
must be able to secure a hot fire quickly, and should keep a
fairly even heat. Do not try to economize on water. We
must have plenty of clean water to wash jars and products, to
make syrups and brines, for use in blanching, and, if we are
using a hot-water outfit, for use in processing.
FINISHING THE WORK
Remove Jars From the Cooker- Do Not Expose to
Cold Drafts-In removing canned goods from boiling hot
water, protect from drafts. Do not set in an open window;
REMOVE JARS *FR OM COOKER
DO · NOT. EXPOSE TO COLO DRAFTS
EXAMINE RUBBERS TIGRT~jN COVERS
INVERT TO TEST THE . JOINT ANQ COOL
·. WRAP TO XEEP. OUT LIGHT.
STORi IN COOL DRY PLACE
STICK TO ONE SET OF IN.STRUCTlON!;>
WORK QUICKLY
HAVE EVERYTHING CLEAN AND SANITARY
drafts might break
the jars.
Examine Rubber!!.
Tighten CoversExamine
rubbers to
see that they are in
place.
Sometimes if the
covers are screwed
down too tight, the
pressure of the steam
from the inside causes
the rubber to bulge
ATTENTION TO LITTLE THINGS out. Simply loosen
PRODUCES HIGH GRADE GOODS· •· the cover a thread or
two and push the rubber
back in to place
and then tighten. In case the rubber does not seem to fit well,
or seems to be a poor rubber, it should be replaced by a new
one and the jar returned to the cooker for five minutes.
The jars should be sealed tight-covers screwed down,
clamps put in place-immediately after they are removed
from the cooker.
Invert to Test the Joint and Cool-If the seal is not perfect,
correct the fault, and return the jar to the cooker for five
minutes if hot, ten minutes if jar is cold.
Do Not Invert Vacuum Seal Jars. These should be allowed
to cool and then be tested by removing the spring or clamp, and
lifting the jars by the cover only. Lift the jar only a half
inch, holding it over the table so that in case the lid does not
hold, the jar and contents will not be damaged. Or, better still,
tap around the edge of the cover with a rule. An imperfect
seal will cause a hollow sound.
14
ABSOLUTE CLEANLINESS IS ESSENTIAL 15
Wrap to Keep Out Light. Store in a Cool, Dry PlaceDo
not spend your time canning fruits or vegetables and then
allow them to spoil because of improper handling afterward.
Canned goods are best kept at a temperature belo'w 70 degrees
F.
Have Everything Clean and Sanitary.- Absolute cleanliness
is necessary. Dress, Hands, Jars, Tables, Utensils,
everything used about the work, should be absolutely sanitary
-sterilized where necessary and scoured clean always. The
room must be screened. We are preparing food to be eaten,
and must comply strictly with all sanitary requirements. To
take chances is to endanger the health of the consumer.
Stick to One Set of Instructions.-!£ you have several different
sets of instructions you may be interested to try out
each of them and see which is the most efficient, the least labor,
and produces the most satisfactory results, but do not combine
two sets of instructions- you will be certain to get into
difficulty.
Work Quickly.- Take the steps in rapid succession: The
cold dip should follow the blanch immediately- the product
should be packed and hot water and syrup added at once. It
should be processed as soon as possible after packing, else the
beneficial effects of shock on the bacteria will be neutralized.
All along the line quick work is an advantage, is safer, and
produces better results. If we are to can in quantities we must
work quickly and surely, else our profits will vanish.
Do Not Invert Vacuum Seal Jars. To Test Them. Tap Around the Edge of
the Cover and Listen for a Hollow Sound
WE GROW IT, WHY NOT CAN IT?
Red Tomato on his way from the garden to the winter dinner
table. The grower may sell him to the co)llmercial canner
(at $8 to $10 per ton), from the cannery the canned goods may
pass to the wholesaler,
who sells them
to the retailer. The
housewife may buy
them at the country
store at 15c per can
or at a price of $120
per ton.
There is room for
the commercial cannery
just as there is
room for the commercial
bakery, or laundry,
or tailor shop,
but let us not be dependent
on the commercial
canner when
food is wasting in
our garden and orchard. Can it. It's good business.
The account on the following chart is an average made up
from the records of Tomato Club girls. The rent is figured at
$1 per tenth acre, and
the labor (Club girls')
at 10c per hour.
The average profit
reported by Canning
Club girls in 1916,
from a tenth of an
acre was $24, or a.t
the rate of $240 per
acre. Some of the
Club girls have made
more than $100 from
their tenth acre.
The average cost
per quart of homecanned
tomatoes is 4
cents.
SOLD FRESH
SOLD CAN,NED
USED AT HOME
ON HAND
Tel TAL
EXPENSE
RENT FERTILIZER PLOWING
CULT'V'T'G STAK'G PRUN'G
HARVES11NG AND CANNING
CANS JARS LABELS
' TOTAL
16
CANNING REMINDERS
Begin with one product only.
Experiment with a small quantity.
Read carefully the instructions for canning tomatoes found on
pages 10 to 12.
Do not try to follow two sets of instructions. Follow one faithfully.
Do not can a large pack without trying a jar or two to see that
the seasoning and sterilizing have been properly done.
It is important that the instructor when giving a canning demonstration
should have the necessary material, and that the equipment
is in worlring order, products on hand, outfit in good repair, jars clean,
and everything ready for rapid work and accurate results.
If you grow fruits and vegetables for canning, grow the varieties
which when canned are of good color, flavor, and texture. Color, flavor,
and texture affect palatability and price.
Remember, that you can successfully can any product by the cold
pack method - not only fruits and vegetables-but meats as well.
In a week's work with a canner, it is possible to can a can of fruit,
a can of vegetables, and a can of greens for each day of the year. Three
hundred cans of tomatoes (or other quickly prepared, quick-cooking
product ) per day is not an uncommon task for one girl, even a small
girl, with a canning outfit.
Always Blanch and Cold Dip All Vegetables-.All vegetables should
be blanched. .Any 1'ruit or vegetable that is blanched should be
immediately plunged into the cold dip. A product may be blanched
in boiling water or in live steam.
In addition to its influence in the keeping of vegetables, blanching
shrinks the product by driving the gases from the tissues. This space
absorbs liquid when cooking, thus plumping the product and making
it crisp and of better appearance. Try canning some snap beans and
some apples blanched, and some unblanched, and see for yourself the
advantage of the blanch for the appearance alone.
Amalie Triesch and her mother canning at home. Amalie is a member of the Kiona·Ben·
ton City Canning Club, Washington State Champions, 1916
17
18 POINTERS IN COOKING
Cleanliness-Absolute cleanliness is necessary1 for health, and for
palatability and in order to prevent danger of spoiling. A dirty pack
will contain a large number of bacteria. The larger the number of
bacteria, the more likely the product is to spoil.
Canning Outfits- While a regular canning outfit is a.n advantage,
especially if one is going to can to sell, it is not necessary to buy either
outfit or cans. An outfit will cost from $15 to $20.
Any clean jars or cans which are on hand may be used, and the
pack cooked in a pail, kettle, boiler, or any sort of clean vessel deep
enough so that the cans may be covered with water.
Canning in Glass-If the covers to glass jars are screwed too tight,
the rubbers will be forced out of place; if too loose, the water may
exhaust. A rubber which bulges out may be too large. In that case
substitute a new rubber and cook for :five minutes.
If the rubber bulges because the cover is screwed down too close,
simply loosen the top, slip the rubber back in place, and tighten.
In using glass jars use ordinary common sense in handling them
to prevent breakage.
By using hot jars and hot syrup or hot water for :filling, jars may
be set directly into boiling water. The hot jars also hasten the
cooking.
Cooking- Different seasons produce different products. In extremely
dry seasons many of the bacteria are transformed into spores,
which are more difficult to kill than the ordinary bacteria.
Some products need to be cooked quickly, and so are best canned
at a high temperature; the delicate flavor and texture of some is
spoiled by intense heat, and such products are best when given a
longer period of sterilization at a lower temperature.
For instance, peas should never be cooked at a steam pressure
above 10 lbs., although corn may be canned at 15 lbs. pressure.
Over-processing is apt to give some products, such as sweet potatoes,
pumpkin, and squash, a scorched taste and appearance.
Excessive shrinkage, an abundance of liquid in a can which was
properly packed, or a feathery appearance, indicate over-cooking.
Under-ripe and over-ripe products and products canned without
sugar need longer processing.
In general, the regular instructions will produce an article that
will keep and be salable, but remember that color, fiavor, and texture
affect palatability and price. If you wish to get fancy prices you
must study your product, use judgment, and produce canned goods
which, to the main essential that they keep, add the qualities of delicate
flavor, attractive color, and :firm texture.
Time-table-Boiling temperature varies at different heights, and
in high altitudes the time for cooking in a hot water bath outfit must
be increased as follows:
500 to 1500 feet, use time-table as given
1500 to 3000 feet, add 10 per cent
3000 to 4000 feet, add 20 per cent
4000 to 7000 feet, add 40 per cent
Labeling-It is important to label all goods. For tin cans, use
the regular commercial label which fits around the entire can. The
labels may be laid face down on the table, over-lapping so that the
edges are exposed. With a large brush apply paste to the entire lot
at once, simply pasting across the ends. Pick up a label, lay it around
the can, overlap the edges and press them together so that the paste
holds it in place.
A labeling contest is one of the amusements sometimes planned
by canning clubs.
CANNING REMINDERS 19
Storing-When the product is taken from the cooker do not set
tin cans in the hot sun, or a hot room, nor pack them together too
close or they will retain the heat and overcook. Do not store in a
damp place. ..
To retain color and texture do not expose canned products to
the light. If canned in glass, wrap in paper.
Recipes-It has not been thought advisable to print a number of
recipes. There are so many products to can that it would be impossible
to include them all without making this booklet so bulky that it
would not be valuable as a hand-book.
Most companies which manufacture canning outfits furnish recipe
books and the leaflets distributed by the canning leaders in the Office
of Extension Work, U. S. Department of Agriculture, Washington,
D. C., may be secured free of charge.
SOME SPECIALS
Use Lacquered Cans or Glass Jars for Very Acid Products -Cherries,
blackberries, raspberries, all red fruits, gooseberries, pumpkin, beets,
squash, sweet potatoes- these products lose color if canned in tin.
Rhubarb Should Always be Canned in Glass- It contains a very
strong acid which will affect even the lacquered tin.
Acid Products-Tomatoes, rhubarb, gooseberries, and other fruits
and vegetables with a high percentage of acid keep most easily. Such
fruits and vegetables shrink most in canning.
Products Which Deteriorate- Apples and blackberries lose quality
with age and should not be kept over from year to year. It is best to
market them after canning.
Fruita Which Mould or Work may sometimes be saved if treated at
once. Immediately they show signs of spoiling loosen the covers and
cook in the jar for 10 minutes or longer as indicated.
Increasing cloudiness of liquid or fresh bubbles indicate spoilage.
Do not sell fruit which has been reheated to check spoilage.
Do not try to save vegetables which show signs of spoilage.
Protein Foods- Protein is a favorable medium for the growth of
bacteria. Corn, beans, peas, pumpkin, squash, and sweet potatoesall
vegetables with a large protein content-require a high degree of
heat or a longer period of sterilization. These products expand in
cooking. Do not fill the cans too full.
Wilted Vegetables should stand uncut in cold water until they
are crisp.
Apples-Blanching greatly improves the texture and appearance
of apples.
Apples and some other fruits have a tendency to turn brown when
allowed to stand after they are cut. To prevent them discoloring,
the pieces may be dropped into mild salt water, as they are pared and
sliced. Let them stand for five minutes, then wash in clear water
and pack.
Use a thin syrup.
Summer apples are not firm enough to keep well when canned.
They cook up and lose flavor. They may, however, be canned to be
used in a short time.
Windfall apples may be pared, cored, and sliced, using water, and
only a small quantity of that, instead of syrup, and canned for pies.
The No. 10, or gallon, tin can is usually preferred for apples.
It is suggested that housewives who can in glass will have
used a part of their canned goods and have a number of empty
cans on hand soon after the holiday season. At this time the winter
20 CANNING REMINDERS
store of apples often begins to decay. Apples which will not keep
uncanned may be canned in the empties and kept for late winter and
early summer use.
Beets- To retain the color of beets leave three or four inches of
the stem and all the root on while blanching. Blanch in steam
instead of water. After blanching, the skin may be scraped off.
Corn - In canning corn on the cob select Golden Bantam, Country
Gentleman, or some other small-cob corn, to save space. ,
If the corn is too ripe it becomes dry and discolored while processing;
if it is under-ripe it is tasteless and lacks food .value.
Be careful not to use too much salt in corn, as it seems to cause
it to develop a "sour'' taste. A small spoon of a mixture of twothirds
sugar and one-third salt is considered a good proportion.
Very hard water sometimes causes corn to turn yellow and may
also spoil the flavor. Immature corn will sour more readily than corn
which is at just the right stage.
It is best to can corn within a half hour after gathering, but if
pulled with husks and a considerable piece of the shank left on, it will
keep fresh for some time. Corn which has been gathered for some
time is more liable to spoil.
Corn on the Cob-Husk, silk, and trim, cutting out any poor
kernels. Cut off the tips of the ears if necessary to get them in the
can. Do not leave any broken kernels, as they will give a millcy
appearance to the water in which the corn is canned.
Blanch as per time-table, plunge into cold dip, and pack quickly,
alternating tips and butts-first ear, tip end down; second ear, butt
end down- and so on, so that they fit closely in the can and no space
is wasted.
A quart Mason jar will hold four ears of Golden Bantam. Gallon
(No. 10) tin cans are best for canning corn on the cob. They hold from
seven to twelve ears each.
Salt and add from one to two inches of water. Corn lool\:s better
if the can is tilled with water, but it tastes better if only a small
amount is used.
When using corn canned on the cob, take the ears out of the liquid
and put them in a steamer and steam until heated through, then lay
in a medium hot oven for a few minutes to dry out before serving.
If the ears are heated in water the corn is apt to taste watery.
Canning Corn Cut Off-Blanch on the cob as per instructions for
canning corn on the cob. Cold dip, cut off (drawing the knife from
the tip towards the base of the cob), pack, salt, and add a small
amount of water.
Unlike most other products, corn swells in cooking so the cans
should not be packed too full. Leave one-half to three-quarters of an
inch of space at the top of the can.
Cauliflower, Cabbage, and Sauerkraut should be soaked in cold salt
water 8 to 6 hours.
Greens- Blanch all greens in steam. Blanch or cook twenty
minutes to reduce bulle. Pack close. Can in glass or lacquered tin.
Rhubarb-Blanch rhubarb before peeling.
Never can rhubarb in tin cans. Rhubarb contains an especially
strong acid which will eat even the enamel-lined tin cans.
Squash and Pumpkin should be cut into sections, blanched 10 minutes
in the shell, cold-dipped, then scraped out of the shell, paclced
and cooked as per time-table.
Can in glass or lacquered tin.
CANNING FRUIT JUICES AND MEATS 21
FRUIT JUICES
Fruit juices furnish a healthful and delicious drink and are readily
canned at home. Each home supply room should have, not a few
quarts but an abundant supply, of canned fruit juices which, in addition
to supplying flavoring for puddings, gelatins, etc., may be used
freely as a beverage.
Grapes, raspberries, and other small fruits may be crushed in a
fruit press, or put in a cloth sack, heated for 30 minutes, or until the
juice runs freely, and allowed to drip.
Strain through two thicknesses of cotton flannel, to remove the
sediment, sweeten slightly, bottle, close by filling the neck of the
bottle with a thick pad of sterilized cotton, heat to 160°, Ooi un · air
bubbles begin to form on the bottom of the cooker, and keep at this
temperature 1% to 2 hours; or, heat to 200° tor until the bubbles begin
to rise to the top of the water, and hola at this temperature for
30 minutes. Cork without removing the cotton. If canned in jars,
close the jar partly, the same as when canning fruits and vegetables,
and seal tight after cooking.
Fruit juices should never be heated above 200°, as a higher temperature
injures the flavor.
A very good quality of grape juice may be made by selecting perfectly
sound, whole grapes, picking them from the stems, washing
them through several waters, then canning them as follows:
Place one pint of grapes in a 2-qt. jar, add~ cup sugar, fill the jar
with boiling water, and seal tight at once. It is not necessary to
cook this.
Apple Cider may be bottled, heated to 180°, and held at this temperature
for 45 minutes.
A small portion of grape, currant, or blackberry juice added to
canned apple cider when it is served restores its pungency. Pouring
it back and forth from one pitcher to another just before serving, so
it can absorb air to take the place of that driven out by heating, also
brightens its flavor.
SOUPS AND MEATS
Soup stocks, purees, consommes, and vegetable or meat soups are
readily canned, and are palatable and economical.
Meats may be canned instead of corning or smoking, or corned
meat may be canned. Chicken Fries canned in the late fall preserve
the meat at the most delicious stage and we avoid the expense of
feeding throughout the winter the chickens intended for the family
meat supply. Game and fish may be canned to serve as a delicacy at
a time of the year when it may be difficult or even impossible for most
of us to secure them otherwise.
Be sure that meats for canning are in perfect condition.
Meats should be cooled quickly, the bone, gristle, and fat removed,
then cut into convenient pieces. Sear and pack at once. Fill the jar
with hot ''pot liquor," or boiling water, season as desired, cover, and
cook as per time-table.
Tough meats, old fowls, and other meats which require long cooking
to make them tender, ma.y be boiled a half hour or longer before
packing.
Fish should be soaked in brine a half hour before packing.
Too high t emperature injures the flavor, destroys the texture,
and shrinks meat. For this reason many people prefer to can meat
in a hot water bath instead of a steam outfit.
Write direct to the Office of Extension Work, U. S. Department
of Agriculture, Washington, D. C., for detailed recipes.
.n SYRUPS AND JELLIES
SYRUPS FOR CANNING
Syrups are used in canning most fruits.
Time is saved by using hot water in making syrups, as the sugar
dissolves more readily.
In making the syrups given here, stir the sugar into the water,
and let the syrup come to a bubbly boil. Boiling is not necessary; it
only makes a thicker syrup. Do not stir after the sugar is thoroughly
dissolved.
Thin Syrup-1:2, that is, one cup of sugar to two'cups of water.
Use for peaches, apples, and fruits that are not delicate in
texture and color.
Medium Syrups-1:1, that is, equal parts of sugar and water.
Use for blackberries, currants, blueberries, huckleberries,
black raspberries, cherries, plums, etc.
A 3:2 syrup, three cups sugar to two cups water, makes a
medium thick syrup. Use this for strawberries, red raspberries,
and especially sour fruits, such as gooseberries and
cranberries. The thicker syrup helps to preserve color and
texture.
Thick Syrup-2:1, two cups of sugar to one cup of water, for
sun preserves, and jams.
The thickness of the syrup will vary with the variety of fruit and
with the taste of the individual.
Most fruit must be sweetened before it is used, and if sweetened
when it is canned, it has a better flavor than if sweetened when served.
JELLIES AND PRESERVES
The best jellies are made in the proportion of three-quarters cup
sugar to one cup fruit juice. More sugar makes more jelly but it
does not stand up as well; less sugar makes a tough jelly.
Pectin is the principle which makes fruit juice jell. It is found in
most fruits and some vegetables. Apples, the whites of the citrus
fruits, and carrots contain an abundance of pectin, that is why we
add apple juice to some fruit juices which do not have sufficient
pectin to jell alone.
It is not practical for the housewife to make pectin, but commercial
pectin is now for sale and a small amount of it added to the
juice of fruits which do not jell readily makes jelly-making certain.
Where pectin is used we depend upon the fruit to furnish coloring
and flavor; the amount of jelly secured depends upon the amount
of sugar used; that is, so long as there is enough pectin to use the
sugar. Write the Office of Extension Work, U. S. Department of
Agriculture, Washington, D. C., for recipes for making jelly with
pectin.
Sun Preserves-Strawberries, raspberries, ripe gooseberries,
cherries, etc., make good sun preserves. Peaches sliced or cubed are
also good.
Select the fruit, sprinkle lightly with powdered sugar, cover
with the thick syrup and set in the sun. Protect from insects, but
do not cover close with glass, as this retains the moisture and
prevents the proper cooking of the fruit.
A south wall for a background helps concentrate the heat.
EXHIBITS AND MARKETING 23
Preserves from Dried Fruits - Dried fruits, such as apricots,
peaches, etc., make very excellent preserves. They have a distinct
flavor and are richer than when fresh fruits are used. Soak the fruit
over night in a small quantity of water, then proceed as with fresh
fruit.
Jellies, Jams, Preserves, and Fruit Butters do not need to be
sealed, as there is enough sugar added to preserve them. They may
be canned in open glasses or jars, and the top covered with melted
paraffin. If desired, a small piece of paraffin may be placed in the
bottom of the jelly glass when the jelly is poured in. The paraffin
will float and will be melted by the heat of the jelly and form a perfect
air-tight seal. The jars or glasses should be covered when cold with
tin caps or with paper, so that dirt and dust will not collect on the
food. A small rubber band •may be snapped around the neck of the
jar or glass to hold the paper in place.
CANNING TO SELL
If canning to sell, write to the Pure Food Commission, or Health
Department, of your own state, and to the Bureau of Chemistry, U.S.
Department of Agriculture, Washington, D. C., for copies of the Pure
Food Laws and Regulations concerning canned goods to be sold.
Put your name-a trade name if desired-and address on each can
so the buyer will learn to know your brand. Make the food so good
that the customer will re-order. Canvass your trade in advance so
that you will have a market for your products.
Cater to high-priced trade. Sell only first-class canned goods. See
that the container and the label are attractive, then ask a fair price.
Hospitals, Colleges, Boarding Houses, Hotels, Railroad Diners, the
Neighbors, and the Horne Grocer are all possible customers.
EXHIBITS
In preparing canned goods for exhibits, see that the cans are all of
one size and make. This insures a uniformity that makes a: 'better
looking exhibit. Tops should be new and bright and the cans scrupulously
clean and polished. A dark green crepe paper for a backg.round
and some ferns and flowers set among the jars add to the appoarance.
HOME CANNING CLUBS
More than 500 Club Leaders and Home Demonstrators, working
under the direction of the U. S. Department of Agriculture, 9-re helping
to spread the story of how simple and easy it is to do one-period,
cold-pack canning at home.
There is no reason why there should not be a Canning Club in
every district of every State of the Union, affording the farm girl an
opportunity to earn money, to develop her business ability, and to
meet in the social gatherings which grow out of Canning Clubs.
It has not been found advisable to organize a county in the club
work unless the local authorities co-operate by appropriating a part of
the money necessary to pay the salary of a County Agent.
The State Colleges of Agriculture co-operating with the U. S.
Department of Agriculture are now paying part of the salary of a local
or district leader in some communities where the organization is
satisfactory.
The first thing to do is to work up enough local sentiment so that
local funds are available, then present the matter to the Director of
Extension in your state, or write the State Club Leader in care of the
Extension Director, State College of Agriculture, your state, and
learn what steps are necessary.
TIME-T ABLE for COLD PACK CANNING I
For Scalding or Blanching, and Sterilizing in Cold Pack Canning
Use the Time Given Under the Type of Outfit You Are Using.
See note under "Time Table," Page 18.
PRODUCTS *Syrups
Fruits
Sc,.ld
or
Blanch
Hot Water
Bath
Outfits
a\ 2120
Apricots _______ 1S:l W 1to2Min. 16 Min.
Blackberries ____ 1 S: 1 W No 16 "
Blueberries _____ l S: 1 W No 16
Cherries ________ lS: 2W No 16
Cranberries _____ 3S: 2W No 16
Currants------ - lS: 1 W No 16
Dewberries ____ _ 1S: 1 W No 16
Gooseberries __ __ 3S:2W No 16
Grapes _________ 1S:2W No 16
Peaches ________ lS:2W 1to2Min. 16
Plums ____ ______ 1S: 1 W No 16
Raspberries _____ 1 S: 1 W No 16
Rhubarb ______ l S:IW 1to2Min. 16
Strawberries ___ ~S:IW No 16
Citrus Fruits __________ H Min. 12
Apples ______ ___ lS:2W 1t " 20
Pears _ _ _ _ _ 1 S: 2 W It " 20
Pineapple ______ IS: 2 W 10 " 30
Quince-------- - 6 " 40
Figs ____________ 2 S: 1 W 1 5 to 20 " 40
Some Specials
Tomatoes ______________ 1 to 3 Min.
Tomatoes and Corn _____ T. 2,C.8
Egg Plant---------- ---- 3 Min.
Pumpkin _____ . __________ 5 "
Squash- --- - ----- 5 "
Corn (on cob or cut off)_ 5 to 8 "
Hominy . _______________
1
5 "
Greens, Roots, Tubers and
Other Vegetables
Dandelions _____________ 10to15Min.
Spinach ________________ 10lo15 "
Greens, all other kinds __ 10to15 "
Asparagus ______________ 2to 4 "
Beans (lima or string) __ 5 "
Okra _ _ _ _ _ _ _ _ _ 5 "
Peas _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 5 H
Brussels Sprouts _______ 4to10 "
Cabbage or Sauerkraut_ 6to15 "
Cauliflower_ ---------- __ 3to 6 "
Beets ------- --- - --- - --- 6 "
Carrots ·--------- ------- 6 "
Sweet Potatoes ____ ~---- 6"
Parsnips, Turnips, etc._ ~ 6 "
22 "
H Hrs.
1 "
1t "
H "
3 "
Hlo2"
2 "
2 "
2 "
1t "
Jtto2"
Hto2"
Hto2"
H "
H "
1t "
H "
H "
1t "
H "
Meats and Soups {See Page
Beef and Pork_ _________ j~u';~ 4
Poultry ______ __ __________ Meats 4
Fish and Shell Foods __ 3to8Min.
1
3
Soup Mixtures _____ ___ 3to8 · ~ 1t
* 18: 1 W, indicates 1 part sug:tr to 1 part water.
18: 2 W, " 1 part " " 2 " " etc.
2!
WalerSe.
tl
Outfits
2140
Steam
Pressure
5 Lbs.
12 Min. 10 Min.
12 ,,
12 "
12 "
12 "
12 "
12 "
12 "
12 "
12 "
12 "
12 "
12 "
12 "
8 "
12 "
12 "
25 "
30 "
30 "
18 "
1~ Hrs.
45Min.
50 "
50 "
172: !Irs.
172: "
1 "
1 "
1?4' "
1 "
172: "
172: "
172: "
1 "
1?4' "
1 "
1?4' "
1)4 "
1?4' "
1?4' "
4 "
372: "
2 "
1 ~ "
10 ..
10 "
10 "
10 "
10 "
10 "
10 "
10 "
10 "
10 "
10 "
10 "
10 "
6 "
8 "
8 "
25 "
25 "
25 "
15 "
1 Hr.
45 ~din.
40 "
40 "
1 Hr.
1 "
50 Min.
50 "
1 Hr.
50 Min.
1 Hr.
1 "
1 "
50 Min.
1 Hr.
50 Min.
1 Hr.
1 "
1 "
1 "
372: "
3 "
172: "
1 "
Pressure
Cooker,
10 to 20
Lbs.
5 Min.
5 "
5 "
5 "
5 "
5 "
5 "
5 H
5 "
5 "
5 "
5 "
5 "
5 "
4 "
6 "
6 "
18 "
20 "
20 "
10 "
45 "
30 "
35 "
35 "
45 "
40 "
25 "
25 "
35 ..
25 "
40 "
40 "
40 "
25 "
35 "
25 "
35 "
35 "
35 "
35 "
1t Hrs.
1 "
1 "
30 Min.
SAVE EVERYTHING-WASTE NOTHING
Can, Dry, Store, Pickle or Preserve
No product should be wasted. There is no reason why any of it
should be lost. ..,
There isn't a thing grown in the garden or orchard that we cannot
save in some way. We can can it, or pickle it, or dry it, or bury
it in the ground or in sand or sawdust in the cellar, or simply put it
in the cellar.
Waste, bad enough at any time, is criminal under present conditions,
for we will need all our products for the soldiers at the front
and those of us at home.
Waste is bad management; saving is profitable.
If we cannot get jars or cans enough for canning, we can save
fruits and vegetables in other ways. Some things are better preserved
without being canned.
Many products can be pickled; others can be dried; others can be
stored in cellars or buried in the ground.
Peas and beans that get too ripe for canning should be dried and
hung up in sacks in the cellar. Even though there may be but a
quart 01· two, they will help feed us and will be wholesome.
Turnips, beets, carrots, radishes and parsnips may be kept in
moist sawdust or sand in the cellar or in a pit outdoors.
Cabbages may be kept in an outdoor trench or in barely moist
sand in boxes or barrels in the cellar.
Sweet potatoes can be stored. An easy and effective way of storing
them is in use in the South. A bulletin describing the method
will be gladly sent free to anyone addressing this department.
Cucumbers, beets, cauliflower, snap beans, green tomatoes, small
white onions and melon rinds may be pickled.
Pumpkins and squashes can be kept for a while in a warm, dry
part of the cellar or may be cut up and canned or dried.
Potatoes can be kept in a pit out of doors or stored in a dry bin
in the cellar, where it is not warm enough to cause them to sprout
or cold enough to freeze them.
Rhubarb should be canned, and, after the ground has been frozen
in the fall, a few plants may be dug up and transplanted in the cellar,
where they will grow all winter if the temperature is not too low.
Blackberries, raspberries, blueberries, currants and cherries may
be dried by spreading them on a piece of canvas fastened to lath and
suspended above the ldtchen stove, a piece of mosquito netting being
used to protect them from flies, or they may be made into jelly or jam.
Apples may be stored in barrels or bins, or may be dried, canned
or made into sweet pickles. Even the windfalls should not be allowed
to go to waste. They should be cut up and canned, made into apple
butter or cider, or preserved.
Peaches that are not fit to can may be saved in much the same
way as apples.
These are some of the ways in which we may save all the products
of the orchard and garden. There is a way to save everything and
none of these products should be wasted.
Can, Dry, Store, Pickle, Preserve, or Bury. Save everything. Let
nothing go to waste. We will need it. Our country will need it.
Every family should have a copy of Farmers' Bulletin, No. 841,
''Drying Fruits and Vegetables in the Home.'' Send to Division of
Publications, U.S. Department of Agriculture, Washington, D. C.,
for a free copy.
25
CANNING LITERATURE
Canning Literature Furnished by the United States Depart·
ment of Agriculture, Washington, D: C.
Farmers' Bulletin 839- By 0. H. Benson.
Suggestions for Organization o( Mother-Daughter Home Ca'nning
Clubs.
Suggestions No. 4 to Club Leaders and Demonstrators in Home
Canning Club Projects- By 0. H. Benson.
Drying Fruits and Vegetables in the Home, F armer s' Bulletin No. 841.
Home Drying Manual for Vegetables and Fruits- Pub., by The
National Emergency F ood Com., Washington, D. C.
Educational Publications
PRINTED AND DISTRIBUTED BY
l'he I H C Agricultural Extension Department
Harvester Building, Chicag<Y
Furnished Upon Receipt of Amounts Quoted Below.
.Sent Transportation Charges Collect.
Quantity Lots
NAME Pages Single Copies Quantities
Each Each
Getting a Start with Alfalfa in the Corn Belt. 12 $0.02 $0.01
Getting a Start with Alfalfa in the Northwest. 36 02 01
.Sweet Clover in the Northwest ••.•........ 38 02 01
Seed Corn, Do You Know It Will Grow. . . . . . 28 02 01
I H C Demonstration Farms in the North .... 46 Free 01
I H C Demonstration Farms in the South. . . . 20 Free 01
Hog Cholera ........................... 12 02 01
Humus-The Life of the Soil. ...•......... 12 02 01
Storing Sweet Potatoes. . . . . • . . • . . . . . . . . . . 8 02 01
Dip the Cattle Tick ..•••.•.•.......•..... 18 02 01
Home Bulletin. . . . . . . . . • . . • • • • • . • • . . . . . . 24 02 Ol
Helps for Wash Day .................... 20 02 01
Cold Pack Canning. . . • . . . . . . . . . . . . . . . . . . 28 03 02
The Pit Silo •••••....•.................. 28 02 01
Sweet Clover. • • . • . . . . . . . . . • • . . . • . . . . . . . GS OS 04
Diversified Farming is Safe Farmincr ........ 32 OS 04
Boll Weevil. • . . . . . . . . . . . . . . . . . . . . . . . . . . 32 OS 04
For Better Crops in the South .....•.••.... 100 OS 04
For Better Crops ........................ 160 OS 04
We Must Feed Ourselves ..........•...... 52 OS 04
A Silo on Every Farm .................... 52 10 06
Cow Makes Farming More Profitable ........ 128 1S 10
Literature Especially Suited to Schools
Grow a Garden.......................... 8 Free $0.10doz.
Poultry is Profitable. . . . . . . . • . . . . . . • . . . . . . 12 ;: ::
Making Money from Pigs. . . . . . . . • • • . . . . . . . 8
A Pig for Every Boy. . • • . • • . • . . . . • • • • . . . . . 4 " "
Fly Catechism ••••••••••••••• • • ••• • • •.... 4 " $.30 per 100
Pages Single Copies Quantities
Each Each
Studies in Alfalfa •••••• , • , • • • • • • • • • • • • • • 32 $0.0S $0.04
Story of Bread. . . . • • • • . . • • • • • • • • • • • • . . . 32 OS 04
Creeds of Great Business Men •••••••••.... 46 OS 04
Binder Twine Industry ..•..•••••••.•..... 48 20 1S
Harvest Scenes of the World .•............ 150 50 3S
Stencils-Paper patterns 3-ft. square for re-producing
large charts. Subjects: Corn,
Poultry, Oats, Soil, Weeds, Educational,
The Fly, Alfalfa, Dairying, Live Stock, Can•
ning. Per Set of 10 to IS sheets on each
subject .....•••••.• _. ....•.. • .• • • • •.
Fly Trap Pattern ..•.....••...........••
The "Rag Doll" for Testing Seed Corn-
Cloth •••••••••••• • • • • • · • · · · · • • • • • •
Paper ••••••.••••• • • • • · • · · • · • • · · • · •
Germination Cloth for Saw Dust Box-
SOper set
OS
Per Doz.
10 $0.7S
Sample Free 05
Cloth • • • • • • • • • • • • • • . . . . . . . . . . . . . . . . 20 ·• ••
Paper • • • • • • • • • • • • • • . . . . . . . . . . . . . . . Sample Free 10
Send for our new catalog containing descriptions, illustrations and a
complete list of all literature published by the Agricultural Extension
Department.
27
I "IMPERI~n~' BRAND"
= HDA YNIGHT BRAND" =
§ '
a Fruit Jar Rings will stand the test =
Ask Your Grocer 'for Them
5
~ Large:: i;~~~utors !I
OF =
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