The best container is a tin box, pail, glass jar or can, all fitted with tight covers; lard pails, baking powder cans, cocoa cans and the like should be treasured for this purpose. In case there are not enough cans for storing, small paper bags may be used, enough being put into each bag for one or two meals. This obviates opening large quantities. The bags should be labeled - the upper parts then being twisted to form necks which should be tied tight with string. To make the bags practically moisture- and insect-proof, paint them all over with a coat of melted paraffine applied with a brush, or frayed-end of a rope.

These bags should be stored in a large tin container with a tight fitting cover, as a cracker can, large lard pail, or flour can. Paraffine-coated paper containers may be used and stored as the bags. Those who are fortunate enough to have left over some of the prepared paper cooking bags in vogue some years ago will find them invaluable for this purpose. In this case, the tops should be folded over, twice fastened with clips and paraffined, the bags then being stored as directed.

On first thought it may seem that the storage room needed for dried products will prove a serious problem in small houses, but when it is realized that a hundred pounds of fresh vegetables will average but ten pounds when dried, the matter takes care of itself, and the woman who has no room to store cans of fruits and vegetables will be able to provide food for her family through this condensing method.

All dried products should be examined occasionally to make sure that no insect life has developed. Upon the slightest appearance of insects the product should be spread in thin layers in the sun until the insects disappear; then heated to a temperature of 1600 F., and carefully re-stored. They should be allowed to stand a while to absorb a little moisture before being stored.