HOME CANNING. 



used for this, as is shown in cut.) The blanching or scalding should 

 be continued just long enough to make the vegetables sufficiently flex- 

 ible to pack easily or to loosen the skins sufficiently to allow them to 

 be quickly scraped off. Spinach and certain other delicately flavoured 

 greens should be blanched in steam, instead of in boiling water, until 

 they are thoroughly shrunken. (Method for doing this is shown in 

 Fig. 6.) One-half teaspoon soda may be added to each gallon of 

 water to help set the colour of green vegetables. 



(8.) Chill the outside of the vegetables by immersing them quickly 

 in a large vessel of cold water. Do not attempt to cool the vegetables 

 by this cold-dip. 



(9.) Pack the vegetables firmly in sterilized, tested jars to within 

 J/2 inch of the top. 



(10.) Add i teaspoon of salt to each quart jar and J/ teaspoon 

 of salt to each pint jar. Some vegetables, especially corn, are 

 improved by the addition of a small amount of sugar as well. 



Fig. 7. Position of clamp 

 during sterilization. 



Fig. 8. Position of clamp 

 after sterilization. 



(n.) Fill the jars with boiling water to within y 2 inch of the top. 



(12.) Place a new rubber on each jar, adjust the cover, and 

 partially seal it. 



(13.) Place in sterilizer in which there is sufficient warm water 

 to cover tops of jars about I inch. If this is done, little or no liquid 

 is lost from jars during sterilization. Do not allow jars to touch 

 in sterilizer, as this will usually cause breakage. 



(14.) Sterilize the jars for the required length of time, counting 

 from the time the water begins to boil. 



(15.) Keep the water boiling during the sterilization period. 



(16.) Vegetables may be successfully sterilized by the Cold- 

 pack One-day Method. It is very occasional that vegetables grown 



