EVERY STEP IN CANNING




CHAPTER I

GETTING READY TO CAN


Before the World War, housewives had lost the good habit of canning,
preserving and pickling. It was easier to buy California fruits by the
case and canned vegetables by the dozen or half dozen cans, according
to the size of the family. There is no doubt it was cheaper and
decidedly easier to purchase canned fruits, vegetables, greens, soups
and meats than to take time and strength in the very hottest season of
the year to do our own canning.

But what was true then is not true now. The war taught us thrift. The
crime of wasting even a few tomatoes or berries has sunk into our
minds to stay forever; scientific canning methods have been adopted by
the modern woman. Women who had never canned in days before the war
had to can during war days. Food was so scarce and so high in price
that to buy fancy or even plain canned products was a severe strain on
the average housewife's purse. The American woman, as was to be
expected, came quickly and eagerly to the front with the solution and
the slogan: "More gardens and more canning and preserving at home."