Canning, Preserving, Pickling and Fruit Desserts

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. In the season when fruit and vegetables are plentiful, canning and preserving should form an important branch of work in the home activities, and every ener getic and thrifty housewife should take the Opportunity Of bottling or putting up in tins a good supply for winter use. It would be especially helpful to the farmer's wife to have her pantry well stocked with canned foods Of all kinds, as she would be spared many an embarrassing moment should unexpected guests arrive. Further, it should be remembered that fruit and vegetables are of very high dietetic value, and contain mineral matter in the form Of phosphates Of lime, iron, potassium, and other salts which are very necessary inrkeeping the blood in good and healthy conditiorn It is a recognised fact that our South African women excel in the canning and preserving of fruit - a fact which is well illustrated by the fine exhibits at the annual Agricultural Shows - but as yet the canning Of vegetables has been somewhat neglected owing to the impression that they will not keep. This is a wrong idea, and failures are simply due to faulty methods. Once the fundamental principles are under stood, it will be realised how simple the process is.