No canning powder or any preservative is needed. If the product is
cooked in closed jars in the hot-water bath as directed the food will
be sterilized so that it will keep indefinitely. If it is desired to
add salt, sugar, sirup, vinegar or other flavor this may be done when
the product is packed in the jar.

A great many people have been led to believe through advertising
matter that it is both safe and practical to use canning compounds for
the preserving of vegetables which have proved hard to keep under the
commonly known methods of canning. The first argument against the use
of a canning compound is that it is unnecessary. It is possible to
sterilize any fruit or vegetable which grows on tree, vine, shrub or
in the ground by this cold-pack, single-period method of canning,
without the use of a compound. The second argument against it is that
many of the canning compounds are positively harmful to health. Some
of them contain as high as ninety-five per cent of boric acid.
Directors of county and state fairs should exclude from entry all
fruits and vegetables that have been preserved in any canning
compound. Perfect fruit can be produced without any chemical
preservative. The third argument is that they are expensive.

There are many modifications of the original wash boiler and garbage
pail cookers. These are all known as the hot-water-bath outfits. In
these outfits the products are all cooked in boiling water.

There are condensed-steam cookers under various names, where the
product is cooked in condensed steam. These steamers are generally
used for everyday cookery.