and cooking are all interchangeable terms and mean one and the same
thing.

By this "cold-pack," or cold-fill, method of canning, all food
products, including fruits, vegetables and meats, can be successfully
sterilized in a single period with but one handling of the product in
and out of the canner.

All the flavor is retained, the product is not cooked to a mushy pulp,
and the labor and time needed for the canning are less than in any
other method. The housewife's canning enemy, mold, is eliminated and
all bacteria and bacterial spores which cause vegetables and meat to
spoil are destroyed.


EXPENSIVE OUTFITS NOT ESSENTIAL

For this "cold-pack" method you can use whatever equipment you have in
the kitchen. Complicated equipment is not essential. Many of us have
purchased commercial outfits, for we know we can turn out more at the
end of a day and have found it well worth while to invest a few
dollars in equipment that enabled us to be more efficient. But if you
are a beginner and do not care to put any money in an unknown venture
use the available things at hand, just to prove to yourself and others
that it can be done.

Every type of glass jar manufactured can be used except those which
are sealed with wax. So dig into your storerooms, attics and basements
and bring forth all your old jars. If a top is in good condition and
will make a perfect seal when adjusted with a good rubber you can use