are taken carefully and quickly the method in most cases will be
successful with such acid products as I mentioned. As the products
will have to be cooked before they can be used many housewives do not
consider it any saving of time or labor to follow this method.


THE COLD-PACK METHOD

The method of to-day that came into its own during the war is known as
the "cold-pack" method of canning. It fought a long fight to prove
that it was a very efficient, economical and satisfactory process for
busy housewives to can everything that grows.

This is the method that I shall mostly refer to in this book, and if I
should omit the phrase "cold-pack" you will know that I am referring
to it. "Cold-pack" simply means that the products are packed cold in
their fresh and natural state in the glass jars or containers. To the
fruits hot sirup is applied; to the vegetables hot water and a little
salt are added. The sterilization is done in the glass jars or tin
containers after they are partly or entirely sealed, making it
practically impossible for bacteria or spores to enter after the
product has once been carefully sterilized or cooked. In following
this method vegetables should first be blanched in boiling water or
live steam, then quickly plunged into cold water and the skins
removed. The products are then packed in containers and sterilized
according to the instructions and recipes given later.

When we use the term sterilizing we simply mean cooking the product
for a certain period of time after the jar has been filled with food.
It is sometimes called processing. Sterilizing, processing, boiling