water 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