VEGETABLE GARDENING 59 
vent the entrance of air. Products canned in this 
way require subsequent cooking and are apt to be 
“‘water-logged.’’ The vacuum seal is a ‘‘short cut’’ 
cold pack method and requires special equipment. By 
exhausting the air in a jar by a special pump, the time 
required to sterilize its contents is decreased. 
The cold pack method. The cold pack method used 
in canning factories is a marked improvement over the 
13. A CANNING CLUB 
first three methods. All products, except soft fruits, 
are subjected to a preliminary blanch or scald in boil- 
ing water or live steam and then a dip in cold water. 
This so-called ‘‘hot and cold dip’’ loosens skin, brings 
out color, firms the texture, removes objectionable 
acids and probably helps to make unnecessary the three 
