The greatest care must be taken in selecting the vegetables. If you have a garden this will be easy, as you can then put up everything when it is at its best; but if you are dependent on markets do not be deluded into thinking anything is good enough, but rather pay a little more and get first-class vegetables. After all, vegetables of the best quality are less expensive in the end.
To insure good results, exercise the greatest precaution in preparing and washing the vegetables. Cut them in even and sightly pieces, or, if they are to be canned whole, as peas, lima beans, or small beets, look them over carefully and reject any that are imperfect. Vegetables are best if gathered in the early morning hours. If you get them from the market, it is well to place them in cold water for a few hours to keep them crisp. Do the canning in a clean, well-swept room, wear clean cotton clothes, an apron preferably, and a neat mobcap over your hair. Be very careful not to place the fingers inside of the jar when transferring it, or to handle the jars with soiled towels.
To insure against any possibility of either vegetables or fruit spoiling, for about ten days after canning it is advisable to observe jars, carefully testing tops to make sure they are perfectly tight.