HOME COLD-PACK CANNING 249 



torn of wood or a wire rack to allow for free circulation of 

 water under the containers. 



While suburban gardeners with large surplus of vegetables 

 find it desirable to use tin cans, being more easily handled 

 for commercial purposes, most of us find glass jars the more 

 satisfactory and economical containers for canned vegetables 

 and fruits. This is especially true when there is a shortage 

 of tin cans. All types of jars that seal perfectly may be used. 

 Use may be made of those to which one is accustomed or 

 which may be already on hand. The rubbers must be 

 sound but the glass jars may be used indefinitely. Glass 

 jars are adapted for use in any of the cold-pack canning out- 

 fits. Be sure that no jar is defective. 



For use in the storing of products which are already steri- 

 lized, such as jellies, jams, and preserves, and the bottling of 

 fruit juices, housewives may practice effective thrift by saving 

 all jars in which they receive dried beef, bacon, peanut butter, 

 and other products and bottles that have contained olives, 

 catsup, and kindred goods. 



Blanching is important with most vegetables and many 

 fruits. It consists of plunging them into boiling water for a 

 short tune. Spinach and other greens should be blanched in 

 steam. To do this, place them in an ordinary steamer or 

 suspend them in a tightly closed vessel above an inch or two 

 of boiling water. 



Blanching should be followed by the cold dip, plunging into 

 cold water after removal from the hot water. Cold dipping 

 hardens the pulp and preserves the original color, enhanc- 

 ing the appearance. Blanching cleanses the articles and 

 removes excess acids and strong flavors and odors. It also 

 causes shrinkage, so that a larger quantity may be packed 

 in a container. After blanching and cold dipping, surface 



