A great garden and canning movement swept the whole country. As I have
just said, women who had never canned before became vitally interested
in putting up not merely a few jars of this and that, but jars upon
jars of canned fruits, vegetables and greens; and so great was their
delight in the finished products that again and again I heard them
say: "Never again shall we depend upon the grocery to supply us with
canned goods."

If these women had been obliged to use the same methods that their
grandmothers used before them, they would have canned just the same,
because it was their patriotic duty to do so; but they would have
canned without the enthusiasm and zeal that was so apparent during the
summers of 1917 and 1918. This enthusiasm was a result of new canning
methods, methods unknown to our grandmothers. The women of to-day were
forced into a new field and learned how satisfying and well worth
while the results were. It is safe to guarantee that every
home-canning recruit will become a home-canning veteran.

The fascination of doing one's own canning after one has learned how
simple and economical it is will be lasting. No one need fear that
home canning is going to suffer because the war ended the immediate
necessity for it. Home canning has come into its own because of the
war, and it has come to stay because of its many merits.

There are four methods of canning that are employed by women all over
the United States. They are the "open-kettle," the "intermittent," the
"cold-water" and the "cold-pack" methods.


DRAWBACKS OF THE OLD METHODS