Before starting to can fruits or vegetables see that the jars are perfectly clean, that the rubbers are new and that the jar tops are in good condition. Always select the best fruit for canning.

In canning berries, fill the jars as full as possible. Make a heavy syrup and pour it over the berries in the jar until the jar is full. Seal immediately and place in a kettle half filled with boiling water. Remove to the Caloric for six hours or longer, using one radiator. Berries will retain their shape and the juice will be clear.

In preserving peaches or pears, pare and core the fruit, pack it in jars and proceed as for berries.

Canned Green Corn

Cut the corn from the cob and pack it tightly in glass jars. Put the rubbers on the jars and seal them. Set the jars into a kettle with enough boiling water to reach the top. Place in the Caloric, using one radiator and leave until the water is cool.

String Beans

Cut up fresh string beans into one-inch lengths and pack them tightly in glass jars. Pour over them salted, boiling water and proceed as in the recipe for corn.

To Render Lard

Wash and cut up leaf lard in small pieces, place in a large kettle and set the kettle on a radiator while it is heating. When both are hot, remove to the Caloric and leave over night. Next morning, strain, and the lard will be fine and white.

Biscuit Deliriously Baked the Caloric Way