When canning vegetables the jars should be sterilized thoroughly, and the directions given for sterilization of jars for fruit must be carefully observed. But in the sterilization of the vegetables themselves even greater care must be taken, as they are more subject than fruits to fermentation. The method of cooking the prepared vegetables in a pot, dipping them to overflowing into the hot jar, and then clamping on the cover which has also been well sterilized and kept in hot water, still has many advocates. This is certainly the quickest method, but in this way some of the flavor is lost, and the appearance of the vegetables is apt to be marred through the transferring from the kettle to the jar. It is now conceded that the best and safest method is to cook the fruit in the jars according to Method No. 2, but instead of cooking the vegetables only once, three cookings, on as many successive days, are advisable. The first cooking may kill only the bacteria, but not the spores, which are the offsprings of the parent bacteria. Though boiling will kill the mold and perhaps most of the bacteria, those that escape will again develop spores after the vegetables have cooled. Therefore it is necessary to cook all vegetables a second time, and in most cases the third cooking is safest, as it will surely destroy any spores that have developed and are merely lying dormant. To realize the importance of this repeated cooking, you must remember that one bacteria will develop millions of spores in one day, and as spores contain the greatest amount of vitality, thorough boiling is necessary to insure good results.