City Homes on Country Lanes 



tables or fruits from the boiling water or steam, and 

 plunge them once or twice into cold water the colder 

 the better. This latter process is the Cold Dip. It 

 hardens the pulp under the skin, so that the products 

 are not injured by peeling. It also sets the coloring 

 matter. Do not allow the products to stand in the 

 cold water. 



Always blanch and cold-dip only enough products to 

 fill one or two jars at a time. The blanching and cold- 

 dipping should follow at once when the vegetable or 

 fruit is prepared, and the packing into jars should 

 immediately follow the blanching and cold-dip. 



Processing is the sterilization treatment to which 

 products are subjected after packing them into jars. 

 As soon as the jar is filled put the rubber and cap in 

 place and partially seal by adjusting top bail, or 

 screwing on top with thumb and little finger. If Econ- 

 omy jars are used the top should be held in place 

 with clamp. The jar should then be put into sterilizer 

 at once. In using the hot-water bath outfit, count the 

 time of sterilization from the time the water begins to 

 boil. The water in the sterilizer should be at or just 

 below the boiling point when jars are put in. With the 

 Water Seal Outfit begin counting time when the ther- 

 mometer reaches 214 F. With the Steam Pressure 

 Outfit, begin counting time when the gauge reaches the 

 number of pounds called for in directions. 



When the processing is finished, at once remove and 

 seal each jar. 



It is important to plan your work so that whatever 

 may be needed will be ready for use. Arrange every- 



