will quickly reboil. Do not keep wondering if it is boiling and
take off the cover to see. All these may seem foolish precautions, but
it is necessary to follow directions accurately.

And remember, all things that are scalded or blanched must be followed
immediately by a cold plunge or "cold-dip." The scalding or blanching
is the "hot-dip," and this must be followed by the "cold-dip." You may
be asking, what is the point of this "cold-dip"? It is a very logical
question.

We "cold-dip" a product to harden the pulp under the skin and thus
permit the removal of the skin without injury to the pulp; to
coagulate the coloring matter and make it harder to dissolve during
the sterilization period and to make it easier to handle the products
in packing, and to subject the product to a sudden shock by quick
change in temperature.

STEPS IN CANNING VEGETABLES

If you will follow these steps for all vegetable canning you cannot
help but be successful:

1. Clean jars and test rubbers. If rubbers do not return to normal
shape after stretching, do not use.

2. Prepare material to be canned, according to directions given on
chart.

3. Hot-dip--blanch or scald--the prepared food. This process consists
of immersing the prepared product in boiling water for different
lengths of time, according to the material to be canned. See chart.
Hot-dipping shrinks the product and enables one to pack more material
in a jar.

4. Cold-dip the material. This process consists of plunging the
blanched or scalded food into cold water, which makes it more easily
handled. Be sure the water is cold; the colder the better.

Take the product out immediately and let it drain. _Don't let any food
soak in the cold water._

From this point on, speed is highly important. The blanched vegetables
which are slightly warm must not be allowed to remain out of the jars
a moment longer than is necessary.

Remove skins when required, and as each article is pared cut it into
pieces of proper size and

5. Pack directly into the clean, scalded cans or jars. Pack as solidly
as possible, being careful not to bruise or mash soft products. Pack
the product to within three-eighths of an inch of the top. Lima beans,
navy beans, peas, corn, pumpkin and sweet potatoes swell, so pack them
within only one inch of the top of the jar.

6. Add seasoning. One teaspoonful salt to every quart jar of
vegetables, and an equal amount of sugar to tomatoes, corn and peas if