s as the following:

1. Allowing the product to stand in the cold water too long after the
hot dip.

2. Allowing the jars to stand after they have been packed, and filled
with boiling water. The jars should be immediately placed in the
sterilizer after being packed.

3. Allowing ears of corn to stand in cold water after opening.

4. Heating corn in warm water over a slow fire.

BEETS, THEIR LOSS OF COLOR

The loss of color in canned beets is due to faulty methods of
preparation before packing them into the jars. To secure good results
3 or 4 inches of the top and all of the tail should be left on while
blanching. Beets should be blanched for five minutes and the skin
should be scraped but not peeled. Beets should be packed whole if
possible.

Small beets that run forty to a quart are less likely to fade and are
the most suitable size for first-class packs. The older the beets the
more chance there is for loss of color. Well-canned beets will show a
slight loss of color when removed from the canner, but will brighten
up in a few days.

CLOUDY PEAS

The condition of peas known as "cloudy" is due to such causes as the
following:

1. Cracking the skin of the pea.

2. Blanching for too long a period.

3. Use of water which is too hard or has too much mineral content.

SHRINKAGE OF PRODUCT DURING CANNING

Shrinkage may be due to one or more of the following:

1. Improper blanching and cold-dipping.

2. Careless packing and using variety of sizes.

3. Sterilizing for too long a period.

4. Lack of sizing whole products for the container.

Sometimes there is a natural shrinkage that cannot be prevented. This
is due to the fact that vegetables contain air in their tissues and
when this air is driven off by the heat, the boiling water in the jar
rushes in to fill its place. In consequence we have an apparent
shrinkage in the amount of water. So be careful to do the blanching as
correctly as possible to drive out the air; however, the product will
keep just as well in a jar half full of water as if entirely covered
with liquid. The contents of the jar whether food or air are sterile.

SHRINKAGE OF GREENS

Shrinkage of greens or pot herbs during the canning process is usually
due to insufficient blanching. The proper way to blanch all greens or
pot herbs is in a steamer or in a vessel improvised to do the
blanching in live steam above the water line. If this is not done
much of the mineral salts