TELEGRAM CONSERVATION COOK BOOK

tion and preservation of the fruit. Blanching- is the same as parboiling. It means that the product is left in the boiling water for a longer period than is indicated by scalding. For the time for each of our common vegetables or fruits see the table at the close of this description. This table is very valuable and should be always consulted and faithfully fol- lowed in using this method.

Cold dipping means plunging imme- diately into enough cold water to en- tirely cover your product and at once removing the same. Most fruits should not be blanched, but all which are must be cold dipped at once. (See table.) All vegetables must be blanched and cold dipped. The can- ning procedure consists of five steps:

1. Scalding or blanching, by placing products in a cheesecloth bag or dip- ping basket, plunging them into rap- idly boiling water sufficient to en- tirely cover them, and letting them remain from 1 to 15 minutes. (See table.)

However, in the case of greens or green vegetables, the volatile oils and color are better preserved by placing them in a colander set over a vessel of boiling water and covered as tight- ly as possible for the required time.

2. Immediately upon removing from the boiling water or steam, plunge into cold water of as low a tempera- ture as possible. Remove at once and drain for a few moments. In the meantime be sure your boiler is ready and the water boiling hot.

3. Pack at once, the sooner the bet- ter, carefully into hot jars, taken from the container, where they have been sterilizing. In fruits, boiling hot syrup or hot water (see table) is then added. In the case of vegetables hot water is used and one teaspoonful of salt to each quart added as seasoning. The scalded rubbers and tops are then put in place, the tops closed lightly to allow the steam to escape, and the cans placed in the boiler. Slats, cloths, a wire bottom or wooden rack of some kind must have been fitted to the bottom of the boiler, so that the cans do not set directly upon the bottom, but the water can move underneath them. The water in the boiler should be clean and boiling hot before cans are put in and must cover tops of the jars by at least one inch.

Note. — Some methods of canning advocate having the water come to within an inch or two of the top of the can instead of completely cov- ering it. If the water is to cover

completely you must be very careful to have it perfectly clean, as it will boil in and out of your jars. You should scrub your boiler carefully, fill it with pure clean water and put nothing in it but metal can racks to hold your cans. Any wooden slats, etc., will discolor the water and give it a bad taste. Also you cannot pack your cold-dipped fruit into cold cans and put them into boiling water with- out their breaking. You must set each can, for a moment, in a pail of good hot water, so it will be thor- oughly warmed before it is set in the boiler of boiling water. However, you can put your cans into cold or warm water in the boiler and let it come to a boil over them. Fruit or vegetables keep perfectly processed in this way.

4. The processing begins as soon as the water boils vigorously around the cans in the boiler. Watch the clock for the exact time. If using a wood or coal stove be sure the fuel does not get low and the water stop boil- ing. In any case it is only the exact time that the water is really boiling that is counted. For this see table.

5. Sealing. When the time is up cans must be removed from the boil- er and tops tightened at once. They should then be set upside down to test for leaks. If leakage occurs the tops can be further tightened until com- pletely closed. Do not expose to drafts or they may break. Store in a dark, cool, dry place.

Time Table for Cold Pack Canning of Fruits.

Scald I

Blanch |212 deg

1 to 2 min.]

Blackberries. 1

No I

Blueberries . . 1

No I

Cherries ]

Cranberries ..1

Currants . . . . |

No I

Dewberries . . 1

Gooseberries.

No |

1 to 1 min.l

No 1

Raspberries . .

1 to 2 min.

Strawberries

Citrus Fruits.

Pears 1

Pineapple . . . 1

IS 1W|15 to 20 m.

S stands for Sugar. W for Water and the figure preceding each indi- cates the number of parts used.