be canned into jars, both forks and large spoons are necessities. A
large spoon with holes or slits in the bowl is convenient for picking
fruits and vegetables out of a kettle when no liquid is desired, as well
as for skimming a kettle of fruit. For packing foods into jars, a
long-handled spoon with a small bowl is convenient. Still another useful
small utensil is a short, wide funnel that may be inserted into the
mouth of a jar and thus permit the food to be dipped or poured into it
without being spilled.

[Illustration: FIG. 1]

19. DEVICES FOR MEASURING.--Accurate measures are necessary in canning;
in fact, some of the work cannot be done satisfactorily without them. A
half-pint measuring cup and a quart measure with the cups marked on it
are very satisfactory for making all measures.

Scales are often convenient, too. For measuring dry materials, they are
always more accurate than measures. Many canning proportions and recipes
call for the measurement of the ingredients by weight rather than by
measure. When this is the case and a pair of scales is not convenient,
it is almost impossible to be certain that the proportions are correct.
For instance, if a recipe calls for a pound of sugar and an equal amount
of fruit, a measuring cup will in no way indicate the correct quantity.

20. COLANDER AND WIRE STRAINER.--For the cleansing of fruits and
vegetables that are to be canned, a colander is of great assistance;
also, if a large wire strainer is purchased, it may be used as a sieve
and for scalding and blanching, steps in canning that are
explained later.