If canning is done in small quantities, it is not necessary to have a special boiler or canner, an ordinary big saucepan with a tight-fitting lid being quite suitable; but if to be done on a big scale, it is advisable to purchase a small portable hot-water canner. There are several types of portable canners, which can be used out of doors, and consist of a boiler or tank made of galvanised iron, and a furnace. (See illustration page 3). These outfits are so constructed that there is nothing that can get out of order, and have a capacity of canning thousands of cans or tins per day. These canners can be placed right in the orchard and the work done there, thus relieving the housewife of cleaning up afterwards, whilst a great advantage is being in the fresh air all the time instead of confined in a hot kitchen.