8 HOME CANNING MANUAL 
into cold water — the colder the better. 
This latter process is the Cold Dip. It 
hardens the pulp under the skin, so that the 
products are not injured by peeling. It also 
sets the coloring matter. Do not allow the 
products to stand in the cold water. 
Always blanch and cold-dip only enough 
product to fill one or two jars at a time. 
The blanching and cold-dipping should follow 
at once when the vegetable or fruit is pre- 
pared, and the packing into jars should im- 
mediately follow the blanching and cold-dip. 
PROCESSING 
Processing is the sterilization treatment 
to which products are subjected after pack- 
ing them into jars. As soon as the jar is 
filled, put the rubber and cap in place and 
partially seal by adjusting top bail or screw- 
ing on top with thumb and little finger. If 
Economy jars are used the top should be held 
in place with clamp. The jar should then be 
put into sterilizer at once. 
In using the hot-water bath outfit, count 
the time of sterilization from the time water 
begins to boil. 
The water in the 
sterilizer should 
be at or just be- 
low the boiling 
point when jars 
are putin. With 
the Water Seal 
Outfit begin 
counting time 
when the ther- 
mometer reaches 
214° F. With 
the Steam Pres- 
sure Outfit begin 
counting time 
the number of 
Fig. 12. Use of a colander to 
blanch greens in steam. The col- 
ander is placed in a receptacle 
with tightly fitting cover. No 
water should touch the greens. 
when the gauge reaches 
pounds called for in directions. 
When the processing is finished, at once 
remove and seal each jar. 
ARRANGING FOR CANNING 
It is important to plan your work so that 
whatever may be needed will be ready for 
use. Arrange everything conveniently in 
advance. Preliminary provisions include: 
1. A reliable alarm clock in a convenient 
place (set to ring when the sterilizing is done). 
2. All the necessary equipment in place 
before beginning work. See Fig. 14. 
3. Jars, tops and rubbers carefully tested. 
4. Fresh, sound fruits and vegetables. 
5. Plenty of hot water for sterilizer, 
blanching, warming the jars and for pouring 
into packed jars. 
6. Salt or syrup at hand. 
7. Reliable instructions, carefully followed. 
8. Absolute cleanliness. 
STEPS IN THE SINGLE PERIOD COLD- 
PACK METHOD 
In canning by the Single Period Cold-pack 
method it is important that careful attention 
be given to each detail. Do not undertake 
canning until you have familiarized yourself 
with the various steps, which are as follows: 
1. Vegetables should be 
canned as soon as possible 
after picking; the same day 
is best. Early morning is the 
best time for gathering. Fruits 
should be as fresh as possible. 
2. Before starting work 
have on the stove the boiler 
or other holder in which the 
sterilizing is to be done, a pan 
of boiling water for use in 
blanching, a vessel containing 
water to be used for warming 
several jars at a time, and a 
kettle of boiling water for use 
in filling jars of vegetables; 
or, if canning fruits, the syrup 
to be used in filling the jars. 
Arrange on this working table 
all necessary equipment, including instruc- 
tions. (Fig. 14.) 
3. Test jars and tops. All jars, rubbers 
and tops should be clean and hot, at the 
moment of using. 
Fig. 13. A jar- 
lifter is useful. 
4. Wash and grade product according to 
size and ripeness. (Cauliflower should be 
soaked 1 hour in salted water, to remove in- 
sects if any are present. Put berries into a 
colander and wash, by allowing cold water to 
flow over them, to prevent bruising.) 
5. Prepare vegetable or fruit. Remove all 
but an inch of the tops from beets, parsnips 
and carrots and the strings from green beans. 
Pare squash, remove seeds and cut into small 
pieces. Large vegetables should be cut into 
pieces to make close pack possible. Remove 
pits from cherries, peaches and apricots. 
6. Blanch in boiling water or steam as 
directed. Begin to count time when the 
product is immersed. 
7. Cold-dip, but do not allow product to 
stand in cold water at this or any other stage. 
8. Pack in hot jars which rest on cloths 
wrung out in hot water. Fill the jars to within 
to 14. inch of tops. (In canning lima beans, 
squash, corn, peas, pumpkin and sweet pota- 
toes fill the jars to within 1 inch of the top, as 
these vegetables swell during sterilization. In 
canning berries, to insure a close pack, put a 
2 or 3 inch layer of berries on the bottom of 
the jar and press down gently with a spoon. 
Continue in this manner with other layers un- 
til jar is filled. Fruits cut in half should be 
arranged with pit surface down.) 
9. Add salt and then boiling water to veg- 
etables to cover them. To fruits add hot syrup 
or water. 
10. Place a new wet rubber on jar and put 
top in place. 
