274 AGRICULTURE 



3. Reasons and Explanations for use of terms, "Scald- 

 ing," "Blanching" and "Cold-Dipping." 



Scalding. The three reasons for scalding fruits and 

 vegetables are as follows : 



1. To loosen the skins. 



2. To eliminate objectionable acids and acrid flavors. 



3. To make it unnecessary to exhaust the product be- 

 fore final cooking or sterilization later arrested or coagulated 

 by the cold dip. 



The term "scalding" is used in connection with the hand- 

 ling of fruits and vegetables from which skins are to be 

 removed, and simply means to place in boiling hot water 

 long enough to loosen the skin. 



Blanching. The three reasons for blanching are as 

 follows : 



1. To eliminate objectionable acids and acrid flavors. 



2. To reduce the bulk of vegetable greens. 



3. To make it unnecessary to use the exhaust period 

 and intermittent process. 



The term "blanching" means to place product in hot 

 water for a sufficient time not only to loosen skin, but re- 

 move excessive and objectionable acids and reduce bulk. 



Cold-dipping. The three reasons for using the cold- 

 dip in canning are: 



1. To harden the pulp under the skin and thus permit 

 the removal of skin without injury to the pulp. 



2. To coagulate the coloring matter and make it harder 

 to break down during the sterilization period. 



3. To make it easier to handle the products in packing 

 and to shorten the time of processing by quickly removing 

 them from hot and exposing them to cold water. 



4. Classification of Vegetables and Directions for Canning 



For convenience in the discussion of canning recipes and 



methods of procedure, we divide vegetables into five classes. 



