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