If possible, let each pupil can a jar of vegetables or fruit for her own
home. If the class is large, let the pupils work in groups of two or
three.
Begin the lesson with a very brief discussion of how to prepare fruit
for canning.
Let the pupils proceed with the practical work as quickly as possible.
Demonstrate the method of filling and sealing the jars.
Assign the care of the jars and the intermittent canning on succeeding
days to members of the class, and hold them responsible for the
completion of the work.
The drying of some vegetables can be undertaken at school, and carefully
followed from day to day. It will furnish the pupils with an interesting
problem.