HOME CANNING. 



(c.) To start the flow of colouring-material. 



(2.) Blanching is boiling the food in water or steaming. Use a 

 cheese-cloth bag, or a wire frying-basket or strainer, to lower the food 

 into the water. The blanching process is used : 



(a.) To loosen the skin: 



(b.) To eliminate acids and acrid flavour: 



(c.) To reduce bulk: 



(d.) To make the Intermittent or Fractional Method unnecessary. 



Fig. 4. After being blanched the product is 

 immediately dipped in cold water. 



(3.) Cold-dip is to chill quickly by dipping into cold water the 

 fruits or vegetables. Purposes of cold-dip are: 



(a.) To harden the pulp under the skin and thus permit the 



removal of the skin : 

 (b.) To coagulate the colouring-matter and to make it harder to 



dissolve during the sterilization period: 

 (c.) To make it easier to handle the products in packing. 



Jars and Lids must be Thoroughly Sterilized. 



Jars which have not been thoroughly cleaned when they are 

 emptied of their former contents, or which had contained mouldy 

 fruit and had not been thoroughly washed and sterilized, contain a 

 number of resting spores. 



See that the jars are sound, without groove or nicks, and that 

 they are perfectly clean. Thoroughly scald whh boiling water. A 



