The Winter Food Supply 247 



sterilizer. Spoilage of products is nearly always due 

 to carelessness in one of these steps. Blanching is 

 necessary with all vegetables and some fruits. It in- 

 sures thorough cleansing and removes objectionable 

 odors and flavors and excess acids. It starts the flow 

 of coloring matter. It reduces the bulk of greens and 

 causes shrinkage of fruits, increasing the quantity 

 which may be packed in a container, which saves stor- 

 age space. 



Blanching consists in plunging the vegetables or 

 fruits into boiling water or exposing them to steam for 

 a short time. For blanching in boiling water, place 

 them in a wire basket, or piece of cheesecloth. The 

 blanching time varies from one to fifteen minutes, as 

 shown in time table, and the products should be kept 

 under water throughout the period. Begin counting 

 time when the articles are first placed in boiling water 

 or steam. 



Spinach and other greens should not be blanched in 

 hot water. They must be blanched in steam to prevent 

 the loss of mineral salts, volatile oils and other valuable 

 substances. To do this, place them in a colander and 

 set this into a vessel which has a tightly fitting cover. 

 In this vessel there should be an inch or two of water, 

 but the water must not be allowed to touch the greens. 

 Another method is to suspend the greens in a closed 

 vessel above an inch or two of water. This may be 

 done in a wire basket or in cheesecloth. Allow the 

 water to boil in the closed vessel fifteen minutes. 

 Excellent results are obtained also, by the use of a 

 steam-cooker or steam-pressure canner. 



When the blanching is complete, remove the vege- 



