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
desired.

7. Add boiling water to within a quarter inch of top to all