PRESERVATION OF FOOD. 



good method is to wash the jars and put them in a large kettle of warm 

 water. Let the water come to a boil, and boil for five minutes. Lift 

 jars from kettle with a long sterilized stick as required. 



See that rubbers and tops are sound and let them stand in scalding 

 water for a few minutes. Always use new rubbers of a good thick 

 quality. Adjust the rubbers before filling the jar. 



DIRECTIONS FOR CANNING VEGETABLES BY THE COLD- 

 PACK METHOD. 



(i.) Choose vegetables that are young and have made a quick 

 growth. 



(2.) Do not use very dirty vegetables. 



(3.) Can vegetables as soon as possible after picking. This is par- 

 ticularly necessary with asparagus, peas, beans, and corn. 



(4.) Clean the vegetables and prepare them as for cooking. 



(5.) Grade the vegetables if there is much variation in size, so 

 the contents of each jar will be as nearly uniform in size as possible. 



(6.) Do not attempt to handle too large a quantity of vegetables 

 at once, especially in hot weather. The various steps in the canning 

 process must be followed in rapid succession to prevent loss of flavour 

 from what commercial canners know as " flat sour." 



(7.) Blanch or scald the vegetables by plunging them into a large 

 quantity of boiling water. (A wire basket or a cheese-cloth may be 



Fig. 5. Blanching with cheese-cloth. 



