If using the intermittent process, remove the racks of cans after each successive boiling. If allowed to remain in the cooker they will hold heat so long that the contents will be overcooked and discolored. Screw the lids down and tighten the clamps immediately after removal from the cooker. They need not be loosened for the next two days' heating, for the expansion takes place the first day. The second and third days put. the jars or cans back into the canner and heat, counting time after the water begins to boil violently. If using the one-day method, leave the jars or cans in for the specified time as shown in recipes, after the water begins to boil violently. When through cooking remove from the canner and allow to cool. Tightly clamp or screw the lids, immediately upon removing cans from the cooker. When cool tighten more if possible.

Label Neatly.

Do not set the jars on a cold metal or porcelain table when first taken from the canner, also avoid all cold air draughts. However, cans should be allowed to cool as quickly as possible, so should always be removed from the stove and heat. When cool, scour jars or cans well to remove any residue from the water in which they were cooked. Then paste on the labels which are furnished free with No. 2 Steam Outfits, being sure to place them all at equal distances from the bottom of the jars. A piece of cardboard of the width corresponding to the distance from the bottom of the jar will make it easier to get the labels straight. A shelf of fruit looks 50 per cent better if the labels are uniform and straight. Canned products should be stored out of the bright light to avoid discoloration.

Utensils for Canning

A BUTLER CANNING OUTFIT with its removable racks for holding the jars:

Two large kettles for blanching and dipping.

A wire basket or a clean flour sack, for scalding and blanching. If a basket is to be used, it should hold at least two quarts if canning in large quantities, and should be so shaped that it can be lowered into the kettle of scalding water.

Plenty of large pans for washing and paring the materials.

Large colander for washing berries and straining tomatoes.

Pint and quart measuring cups.

Sharp paring knives.

Large mouth funnel for filling the jars.

Large ladle or dipper for filling the jars.

A generous supply of clean cloths and towels.

Dry cloth holders for use in moving the cooker, kettles, etc.

It is well to have the kitchen scales handy so that exact weights can be made if desired.

Either glass or tin cans may be used. It is probable glass jars will be used more frequently. However, when tin cans are used a soldering apparatus is necessary. Soldering outfits may be purchased wherever tin cans are sold. Full directions accompany each soldering outfit.