222 AGRICULTURE 



seal, 10 minutes in steam pressure outfit, or 4 minutes in 

 pressure cooker. Remove jars, tighten covers, and invert 

 to cool. 



Windfall apples for pie filling. Peel and core. Slice ; 

 scald 1 minute in boiling water; plunge in cold water. Pack 

 in glass or tin, and add about one teacupful of hot, thin 

 sirup to each quart. Place rubber and top, partially 

 tighten. (Cap and tip tins.) Sterilize 16 minutes in hot- 

 water bath, 12 minutes in water-seal outfit, 10 minutes un- 

 der 5 pounds of steam, or 4 minutes in pressure cooker. 

 Remove jars, tighten covers, invert to cool. 



Blanching. After blanching plunge in cold water and 

 pack quickly.* 



1. Blanch peas, beans, etc., 5 minutes. 



2. Blanch corn on cob, 5 to 15 minutes. 



3. Blanch pumpkin, squash, mangoes, about 5 minutes. 



4. Blanch okra, cabbage, sweet potatoes, 5 minutes. 



5. Blanch asparagus, spinach, kale, etc., 5 to 10 minutes. 



6. Blanch rhubarb, beet tops, etc., 1 to 3 minutes. 



7. Blanch or scald beets, carrots, turnips, etc., 6 min- 

 utes. 



8. Scald tomatoes, plums, pears, etc., 1 to 2 minutes. 



9. Scald peaches, apricots, 1 to 2 minutes. 

 Reasons. Scalding: (1) To remove skins without 



loss of pulp; (2) to eliminate objectionable acids; (3) to 

 arrest flow of coloring matter. 



Blanching. (1) To eliminate objectionable acids; (2) 

 to set coloring matter; (3) to make texture firm for ster- 

 ilization. 



Cold Dip. (1) To separate skin from pulp; (2) to set 

 color bodies; (3) to render packing easier. 



3. Time Table for Home Canning of Foods 



To be followed in the use of the four different types of 

 portable home canners. For altitudes of 4,000 feet or more 

 above sea level, add about 20 per cent, or 25 per cent, more 

 time to this schedule. 



* Cook greens, cabbage, chard, etc., about 20 minutes before 

 packing to reduce bulk. 



