There are many modifications of the original wash boiler and garbage pail cookers.  These are all known as the hot-water-bath outfits.  In these outfits the products are all cooked in boiling water.

There are condensed-steam cookers under various names, where the product is cooked in condensed steam.  These steamers are generally used for everyday cookery.

The water-seal outfit, the steam-pressure outfit and the aluminum pressure cooker follow in order of efficiency as regards the time required to sterilize food.

Following the hot-water canner in simplicity of construction and manipulation is the water-seal cooker.  The temperature of the hot-water-seal outfit is a little higher than the homemade or hot-water-bath outfit; so time is saved in the sterilizing.

The steam-pressure and the pressure cookers are more complicated but more efficient.  Some prefer the aluminum pressure cooker because it can be used for everyday cooking in the home.

Pressure cookers are expensive, but they are worth their price, as they are used daily and not just during the canning season.

Here are examples of how they rank as to time required:  In a hot-water-bath outfit soft fruits must be sterilized sixteen minutes; in a steamer, sixteen minutes; in a water-seal outfit, twelve minutes; in a steam-pressure-outfit under five pounds of steam, ten minutes; in an aluminum pressure cooker outfit with ten pounds of steam, five minutes.

It takes longest to can with a homemade or hot-water-bath outfit; the shortest and quickest method is with the pressure cooker that has a pressure of ten pounds or more.  Each housewife has different financial problems, different hours of working and different ways of working.  Where quick work is desired and expense is no item the pressure cooker is advisable; where money is scarce and time is no object the homemade outfit answers.  Each one must decide which outfit is best for her own particular case.  It matters not which outfit you have—­they have all been thoroughly tested and approved by experts.  Each one does the work.

This equipment for canning should be in all kitchens:  four-quart kettle for blanching; steamer for steaming greens; colander; quart measure; funnel; good rubber rings; sharp paring knives; jar opener; wire basket and a piece of cheesecloth one yard square for blanching; pineapple scissors; one large preserving spoon; one tablespoon; one teaspoon; one set of measuring spoons; measuring cup; jar lifter; either a rack for several jars or individual jar holders; and a clock.

The manufacturers, realizing that boys and girls must be kept busy during the vacation months, have made some wonderful devices for outdoor canning.  Would it not be a good plan to buy one for the young people of your family and give them something definite and worth while to do in summer?  You know little brains and hands must be kept busy—­if not usefully employed they are often inclined to mischief.  This type of cooker furnishes its own heat; so it can be used in the back yard, in the orchard or under the trees in the front yard.