Of course, the question of containers in which to keep fruits and vegetables, either canned, dried or in storage, is one of the most important phases of the whole matter of saving food, while there is something of an infinite variety of containers, they may be classified into jars, cans, crocks, cartons, bags, barrels and crates.

For home use, probably glass jars are employed more than anything else. They are adapted to the keeping of both canned goods and dried products. For general purposes they are, perhaps, better than anything else. The objections to them are: the expense, the inconvenience in storing them and in moving, and the admission of light to the products put up, which is objectionable in some cases. where green glass is used, however, in their manufacturing, the latter difficulty is largely overcome. Each jar, of course, may be wrapped in paper to keep out the light.

Crocks and cartons are suitable for keeping pickles, jellies, preserves, jams and dried products, all of which, of course, are less liquid than the ordinary canned fruits or vegetables and are naturally more resistant to the attacks of bacteria. Bags, especially if they have been waxed, are suitable for keeping dried products. The most convenient way of using them usually, however, is to keep a number of them in air-tight cans or in covered crocks, thus protecting them from moisture and from attacks by mice.

Barrels and crates of various types are suitable for the storing of vegetables in the cellar or storeroom, or for convenience, even where they are kept in pits or outdoor frames.

The different types of jars, cans and paper cartons are described more fully under the equipment for canning and for drying.