The processes of canning are well known--the cleansing of fruits and containers, the scalding or blanching, cold dipping, packing, processing, air releasing and sealing. For these processes the following articles are used: Colander; steamer for blanching; preserving kettle when preserving; ladle; measuring cup; funnel; canner or aluminum or enamel roaster-canner; strainer; dipper; silver knife; shallow trays; pans; vegetable brushes for cleaning; sieve; squares of cheese cloth also for blanching; wire basket; teaspoon; spatula (a most convenient pliable blade to use like a paddle to let air out of the jars before sealing); scales; and saccharometer if accurate work is necessary in preserving. Wooden spoons and saucepans are necessary if the product to be packed is to be cooked. Also the indispensable handle with which to lift the jar from the hot processing utensil. In using the aluminum roaster and canner with rack, fill half the lower pan with hot water. Place the rack in position, and set the jars on the rack. Place the caps on the jars lightly--do not screw them down tight. Place the cover on the canner, being sure that the ventilator is closed tight in order to confine all the steam. Only one burner is necessary in case a gas, gasoline or oil stove is used. After the water begins to boil, the flame may be turned down one-third to one-half--just keep the water boiling nicely for the proper length of time as per schedule. When the time necessary for sterilization has elapsed, remove the cover from the canner, and the jars can be taken out without difficulty. Then come the mechanical parers, hullers for strawberries, stones for cherries, corers and slicers, all valuable when the products to be preserved or canned are in sufficient quantity to warrant their purchase. Of course, a good steel knife must always be in the kitchen, and a thermometer makes work less haphazard, for the kitchen without a thermometer is like a motor car without a speedometer. PRESERVING AND CANNING JARS Probably of all the pernickety parts of preserving and canning operations, the jar question is the most jarring (pardon the pun, but it truly must have had its genesis here, and one can’t refrain from putting a joke back on its native heath!). We will entirely disregard the tin container because it is rarely, if ever, used in the home. In the use of glass jars the same attributes of construction, efficiency, utility and economy must be considered. There are numerous brands and variations of these brands on the market. Sometimes, in a canning or preserving operation, strange to say, the contents of five jars will turn out well, and the sixth will be a failure. This is, of course, due to the human or inhuman equation. Here are some of the types: 1. Glass jars with metal screw tops lined with porcelain, made more air-tight by a rubber ring. These tops can be used again and again.