The teacher should ascertain what fruits and vegetables are most
abundant and select for canning those that the class can provide.
Each pupil should be asked to bring some vegetable or fruit, some
granulated sugar, and a jar in which to can her fruit. If the school
does not possess enough kettles or sauce-pans in which to do the
cooking, they may be borrowed from the homes.
Only one fruit or one vegetable should be taken up at a time, for the
preparation necessarily varies slightly, and the different methods will
prove confusing. It is not necessary to confine the choice of fruits and
vegetables to those mentioned in the recipes included here. The teacher
will find it better to base her instruction on the products of the
particular time and place. The principles of canning should be taken up
at some other period, if possible, in order that the cooking lesson may
be devoted entirely to the practical work.