and return the jar to the cooker for five minutes if hot,
ten minutes if jar is cold.

Do not invert vacuum-seal jars. These should be allowed to cool and
then tested by removing the spring or clamp and lifting the jars by
the cover only. Lift the jar only a half inch, holding it over the
table so that, in case the lid does not hold, the jar and contents
will not be damaged. Or, better still, tap round the edge of the
cover with a ruler. An imperfect seal will cause a hollow sound.

Tomato Puree. Small, misshapen, unevenly ripened tomatoes may be
converted into tomato _puree_. The tomatoes should be washed, run
through a colander to remove skins and cores, concentrated by cooking
to about half the original volume, and packed in the jars. Rubbers and
tops should then be placed in position and the product sterilized for
the same length of time as for canned tomatoes. _Puree_ even may be
kept in bottles sealed with sterilized corks and dipped several times
in paraffin.

HOW OTHER VEGETABLES ARE CANNED

All other vegetables are canned exactly like tomatoes, with two
exceptions. Tomatoes are scalded. All other vegetables are blanched.
We scald tomatoes to loosen the skins and to start the flow of the
coloring matter, which is later arrested or coagulated by the
cold-dip.

Blanching is scalding, only for a longer time. Scalding is never for
more than two minutes. Blanching covers from three to thirty minutes.

We blanch beans, peas, corn, cabbage, carrots, beets, turnips, and so
on, for three to ten minutes. We blanch these vegetables to eliminate
any objectionable acids or bitter flavors which may be present, and
thus improve the flavor; to reduce the bulk so we can pack closer; to
start the flow of the coloring matter; to improve the texture of the
vegetables by making them more tender, and to improve the appearance
by helping to make clear the liquid in the jar. Blanching is what
makes for success in the cold-pack method of canning. Blanching is
_very_ important and must be carefully and accurately done.

Let me repeat about blanching: Have the kettle of blanching water
_boiling vigorously, completely immerse_ the product in the boiling
water, cover the kettle _immediately_ and begin to time the product.
Do not stand with the cover in hand and wait for the water to come
back to the boil, for, of course, it stopped boiling for a second when
you lowered into it the cold product. If you cover the kettle the
water