The Winter Food Supply 251 



should be cut into pieces to make close pack possible. 

 Remove pits from cherries, peaches and apricots. 



6. Blanch in boiling water or steam as directed. 

 Begin to count time when the product is immersed. 



7. Cold-dip, but do not allow product to stand in 

 cold water at this or any other stage. 



8. Pack in hot jars, which rest on cloths wrung out 

 in hot water. Fill the jars to within ^4 to !/•> inch 

 of tops. (In canning Lima beans, squash, corn, peas, 

 pumpkin and sweet potatoes fill the jars to within 1 

 inch of the top, as these vegetables swell during 

 sterilization. In canning berries, to insure a close pack, 

 put a two or three inch layer of berries on the bottom 

 of the jar and press down gently with a spoon. Con- 

 tinue in this manner with other layers until jar is filled. 

 Fruits cut in half should be arranged with pit surface 

 down.) 



9. Add salt and then boiling water to vegetables to 

 cover them. To fruits, add hot syrup or water. 



10. Place a new wet rubber on jar and put top in 

 place. 



11. With bail-top jar adjust top bail only, leaving 

 lower bail, or snap, free. With screw-top jar, screw 

 the top on lightly, using only the thumb and little finger. 

 (This partial sealing makes it possible for steam gen- 

 erated within the jar to escape, and prevents breakage.) 

 On vacuum seal jars adjust spring securely. 



12. Place the jars on rack in boiler or other steril- 

 izer. If the home-made or commercial hot-water bath 

 outfit is used, enough water should be in the boiler to 

 come at least one inch above the tops of the jars, and 

 the water, in evaporating, should never be allowed to 



