516 IOWA DEPARTMENT OF AGRICULTURE 



piece of stiff wire netting cut to fit tlie container, with ttie edges beaten 

 down, a wire tea stand, or a rack made by fastening some wire netting to 

 two small cross pieces does very well. A piece of stiff woven wire, fastened 

 to a metal rim, makes an excellent false bottom. 



4. One vessel for hot water, into which the product may be lowered 

 for scalding or blanching. 



5. One vessel for cold water, into which the product may be lowered 

 for the "cold dip." 



6. A jar lifter for placing and removing jars from hot water bath. This 

 may be a piece of heavy wire, a fork, or other device with the lower end 

 turned so as to slide under the edge of the jar. 



7. Other kitchen equipment ordinarily used in preparing the product. 

 A wire basket or piece of cheese cloth or thin muslin may be used for 

 blanching or scalding the product. Plenty of clean hot water should be 

 available. Use the kitchen stove or other means provided for home cook- 

 ing. Use the equipment you have unless you find it pays, as a matter of 

 convenience or speed, to devise or secure something else. 



No Preservative Needed: No canning powder, vinegar, salt, sugar or 

 any other preservative is needed. If the product is cooked in closed jars 

 in the hot water bath as directed, the food will be sterilized so that it will 

 keep indefinitely. If it is desired to flavor the product by adding some salt, 

 sugar syrup, vinegar or other flavor, this may be done when the product 

 is packed in the jar. 



PROCEDURE. 



1. Select sound, fresh ripe product. Take the product directly from 

 the garden, field or orchard. Avoid using a product which has been gath- 

 ered more than 5 or 6 hours. 



2. Clean and trim the product. Clean it as you would for use. That 

 is, remove skins, pits, cores, seeds, roots, silks and trim pods; cut in halves, 

 fourth, eight, in cube, or can whole, as you may want to have the product 

 when it is to be used. 



3. Scald or blanch. To "scald" means to immerse the product in boil- 

 ing water a very short period to loosen the skin. "Blanching" means to 

 Immerse the product in boiling water for a longer period to reduce bulk, 

 remove objectionable acids or flavors, and help with sterilizing. Tomatoes 

 and peaches should be scalded only long enough to loosen the skins. The 

 degree of ripeness and other conditions of product determine the time 

 necessary. The time table gives approximate time for scalding and blanch- 

 ing different products. 



HOW. Have a kettle of boiling water handy. Place product in wire 

 basket, thin towel, or cheese cloth; lower in boiling water. Remove 

 promptly as indicated by time table for blanching, or when skins are 

 loosened in scalding. If scalded or blanched too long,, the products will 

 be too much cooked for best results. The "cold dip" follows immediately. 



4. Cold Dip Immediately. To "cold dip" lower the product immediately 

 from the hot water into cold water. To cold dip helps to separate the skin 

 from the product, helps to keep the coloring matter, firms the texture. The 



