EVERY STEP IN CANNING: THE COLD-PACK METHOD
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called in our schooldays "review it": 1. Get the canner and all its accessories ready. 2. Test and wash jars and tops and put in water to sterilize. 3. Test rubber rings. 4. Make si
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parlors, or the products are hung in the attic where the sun has free access. Third, satisfactory drying may be done by an air blast from an electric fan. Of course any one of these ma
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ength of time. The objectionable feature to the pit storage is the inaccessibility to these pits during severe weather. The outdoor cellar or cave overcomes both these objections. The
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ried in the pit | | | |are "frozen in" and not so easily accessible. | | | | Onions |Require a cool dry place. Attic excellent. | |Before storing, cu
Robert Gair Co. Brooklyn, N.Y.
Hinde & Dauch Paper Co. Sandusky, Ohio
National Paper Products Co. San Francisco, Cal.
Sefton Mfg. Corporation 1301 W. 35th St., Chicago, Ill.
Thompson & Norris Co. Concord and Prince Sts., Brooklyn,
N.Y.
Boston, Mass., and Brookville, Ind.
U.S. Corrugated Fibre Box Co. 1315 Martindale Ave., Indianapolis,
Ind.
THERMOMETERS FOR OVEN, CANDY AND SUGAR
Taylor Instrument Companies Rochester, N.Y.
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