Utensils.—­Among the utensils most necessary for use in preserving foods in the home are scales, measuring cups, porcelain or agate ware sauce pans; earthen or agate ware bowls; silver, agate or wooden spoons; an agate colander; small dipper and funnel; new rubbers and perfect covers for the jars.

To Sterilize Jars.—­Wash the jars, fill with cold water, place them on rests, such as small blocks of wood on the bottom of the kettle or boiler and surround them with cold water.  If blocks of wood are not obtainable the jars may be wrapped in brown paper to prevent them knocking against each other.  Be sure the mouths of the jars are uncovered.  Heat gradually until the water boils, boil 15 minutes or until ready to fill them.  Sterilize the covers of the jars also, and dip the rubber bands in boiling water just before using.

[Domestic science 821]

Directions for Filling Jars.—­Remove the jars from the boiling water—­the handle of a wooden spoon is good to use in removing them.  Wring a cloth out of hot water and place it on a plate, put the jar to be filled on the hot cloth, put a silver spoon in it,—­silver being a good conductor of heat absorbs the heat from the fruit and lessens the danger of breakage.  Fill the jar with fruit and then add enough syrup or boiling water, as the case may be, to fill the jar to overflowing.  Run a silver knife or spoon down the sides of the jar to allow any enclosed air to escape; add more syrup or water, if necessary.  Put on the sterilized rubber and seal tightly.

Tomatoes Canned Whole by Steaming.—­Select medium sized, firm, ripe tomatoes.  Wash and peel.  Pour boiling water over the tomatoes and they will peel easily.  Pack in sterilized jars, fill with boiling water and put on the lid lightly.  Set in cold water on rests and let boil about fifteen minutes.  If necessary, fill the jar with boiling water to overflowing.  Put on the sterilized rubbers and seal tightly.  These tomatoes are especially good for winter salads.

Canned Corn.—­Cut the corn from the cob while fresh, pack in sterilized jars, and fill with boiling water.  Put the cover on lightly and set on a rest, such as small blocks of wood, pieces of thick paper or the corn husks, in a pan of cold water.  Let boil from two to three hours.  Remove the can, fill to overflowing with boiling water and seal tightly.

Canned String Beans.—­Select medium sized beans and string.  Pack in a sterilized jar, fill to overflowing with a brine and seal tightly.  This brine may be made in two ways:  First, by mixing cold water and salt; second, by mixing salt and boiling water and then letting it cool before pouring over the beans.  This method is best as the salt dissolves more readily in boiling water than in cold water.  One part salt to two parts water makes a strong brine.  Keep in a cold place and freshen before using by letting the beans stand in cold water for an hour.  In winter these beans make an acceptable substitute for fresh ones.