picked the same day, and never can peas or corn which have been 
picked more than 5 hours. 
5. Scald or blanch by plunging a wire basket or cheesecloth 
bag containing the vegetables or fruits (berries should not be 
blanched) into clean boiling water. Keep boiling for the time 
specified. Remove and plunge quickly into cold water, the colder 
the better. Take them out immediately and let drain. Do not let 
them soak in the cold water. 
Blanching or scalding helps in sterilization. Many bacteria 
and spores of molds will undoubtedly be killed by the alternating 
hot and cold water. The process also hardens the pulp, making 
it easier to remove the skins and to handle the product. 
6. Do ?iot let the blanched vegetables or baits remaiti out of the 
jars a moment longer tha?i is necessary . 
Remove skins when required; cut into proper size and pack 
carefully yet closely into the clean, freshly scalded jars, being- 
careful not to bruise or mash soft products. 
7. In the case of fruit, fill the jars with boiling hot sirup. 
This may be made by boiling in a sauce pan sugar and water at 
the rate of 1| pints of sugarto 1 pint of water: just bring to a boil 
for apples; boil about 3 minutes for pears, peaches and wild fruits; 
8 minutes for raspberries, strawberries, blackberries and cherries; 
10-12 minutes for preserves or anything which must be very sweet. 
The sirup may be kept hot by keeping it in closed containers in 
a vessel of hot water. 
Or, fruits may be canned without the use of sugar simply by 
adding boiling hot water instead of the hot sirup. 
In the case of vegetables, fill the containers with boiling hot 
water, and also add a little salt (about 1 teaspoonful to each 
quart jar.) 
8. Place scalded rubber rings on the glass jars and close lids 
tight. (Some prefer, when the water in the boiler comes only to 
the necks of the jars, to clamp or screw lids on loosely , in order 
to allow for further expansion as well as for steam to enter. This 
is a necessary procedure with some types of jars, such as 
“Economy”). Seal the tin cans completely. Watch for leaks. 
As the preliminary treatment has taken care of expansion, it is 
not necessary to exhaust the tins. 
9. Put jars or cans as soon as possible into the boiling water 
(a pair of jar-tongs are useful for this purpose; or the false bottom 
can be readily fitted with strong cord or wire for lifting entire) in 
the wash boiler or canning device. Do not pack the glass jars too 
closely. Cover the cooker with a cloth, then the lid, to conserve 
the heat and steam, and proceed for the time specified in the table, 
counting from the time the water begins to boil again or the gauge 
on the steam-pressure canner registers the proper pressure. 
In the steam-pressure canner, do not go above 5 pounds of 
steam-pressure for fruits, nor over 15 pounds for vegetables. 
10. After processing, remove jars or cans immediately, clamp 
