2. Scalding, peeling and, coring (for tomatoes). Put into trays and lower into boiling water for one minute. Remove at once to prevent cooking. Plunge into cold water to make the fruit firm, and peel promptly. In tomato peeling use a slender pointed knife to cut out the core and be careful not to cut into the seed cells. Keep the tomatoes whole when possible. 3. Blanching consists of plunging the vegetables or fruit into boiling water for a short time. Use a wire basket or cheese cloth square for this. The blanch gives a more thorough cleaning, re- moves the strong odor and flavor from certain kinds of vegetables, improves the texture and gives a clearer liquor. It also shrinks the fruit or vegetable and makes it more flexible. A full pack is then more easily made. The time required for blanching varies with the state of maturity. Beans should be blanched until tender enough to bend without breaking. Peaches will pack better if blanched for an instant in water below boiling (about 180 degrees F.), lowering peaches into it for fifteen seconds. The same blanch will make the hard varities of pears pack better and give them a more transpar- ent appearance; and used for cherries will prevent splitting and cracking. Spraying fruit with cold water after blanching will make it firmer. Frequently it is well to put the vegetables into cold water for an instant after blanching to make more crisp. In blanching asparagus, tie a few stalks into each bundle, lower bundles into water, tips up, blanching the lower ends one or two minutes before immersing the tips. Blanch the tips only two or three minutes. 4. Packing. After selecting fruit or vegetables for uniformity in ripeness and size and after blanching, it should be arranged with SCIENTIFIC CANNING 217 reference to symmetry and the best use of the space with the jar. In placing the fruit or vegetables in a jar, a thin, slender, flexible paddle made out of cane is useful. This paddle is also used to take out bubbles of air by running it down the side of the jar to touch these bubbles after the liquor has been added to the pack. 5. Adjustment' Before placing the cap be sure that the rub- ber is flattened in its groove, without the presence of any seed or particle of the fruit. When a screw top jar is used, screw the cap evenly about half way. When a glass top jar with wire clamp is used, place lid on evenly and raise both clamps up, the upper one fastened to hold the lid in place. With an hermetic jar, fasten the cap on the jar evenly with the clamp. The last jar is self-sealing as it cools. The clamp must not be removed until the jar is entirely cold. 6. Processing. Place the jars in a water bath on a rack (wooden one best) to avoid breaking. Have water the same tem- perature as the contents, letting it come to within two inches of the top of jars. Have a tight cover for the vessel to keep in the steam. Do not count time until the water begins to boil; keep it boiling steadily for the time required. Seal the jars airtight promptly at end of processing and remove them from the bath, being careful not to allow a cold draft to strike them. In intermittent process- ing, raise the clamp of each jar at the beginning of each process- ing to allow for expansion. Seal at close of each processing. The hermetic jar is not a suitable one for intermittent processing.

AI-modernized reading of the original text

2. Scalding, peeling and, coring (for tomatoes). Put into trays and lower into boiling water for one minute. Remove at once to prevent cooking. Plunge into cold water to make the fruit firm, and peel promptly. In tomato peeling use a slender pointed knife to cut out the core and be careful not to cut into the seed cells. Keep the tomatoes whole when possible. 3. Blanching consists of plunging the vegetables or fruit into boiling water for a short time. Use a wire basket or cheese cloth square for this. The blanch gives a more thorough cleaning, removes the strong odor and flavor from certain kinds of vegetables, improves the texture and gives a clearer liquor. It also shrinks the fruit or vegetable and makes it more flexible. A full pack is then more easily made. The time required for blanching varies with the state of maturity. Beans should be blanched until tender enough to bend without breaking. Peaches will pack better if blanched for an instant in water below boiling (about 180 degrees F.), lowering peaches into it for fifteen seconds. The same blanch will make the hard varities of pears pack better and give them a more transparent appearance; and used for cherries will prevent splitting and cracking. Spraying fruit with cold water after blanching will make it firmer. Frequently it is well to put the vegetables into cold water for an instant after blanching to make more crisp. In blanching asparagus, tie a few stalks into each bundle, lower bundles into water, tips up, blanching the lower ends one or two minutes before immersing the tips. Blanch the tips only two or three minutes. 4. Packing. After selecting fruit or vegetables for uniformity in ripeness and size and after blanching, it should be arranged with reference to symmetry and the best use of the space with the jar. In placing the fruit or vegetables in a jar, a thin, slender, flexible paddle made out of cane is useful. This paddle is also used to take out bubbles of air by running it down the side of the jar to touch these bubbles after the liquor has been added to the pack. 5. Adjustment' Before placing the cap be sure that the rubber is flattened in its groove, without the presence of any seed or particle of the fruit. When a screw top jar is used, screw the cap evenly about half way. When a glass top jar with wire clamp is used, place lid on evenly and raise both clamps up, the upper one fastened to hold the lid in place. With an hermetic jar, fasten the cap on the jar evenly with the clamp. The last jar is self-sealing as it cools. The clamp must not be removed until the jar is entirely cold. 6. Processing. Place the jars in a water bath on a rack (wooden one best) to avoid breaking. Have water the same temperature as the contents, letting it come to within two inches of the top of jars. Have a tight cover for the vessel to keep in the steam. Do not count time until the water begins to boil; keep it boiling steadily for the time required. Seal the jars airtight promptly at end of processing and remove them from the bath, being careful not to allow a cold draft to strike them. In intermittent processing, raise the clamp of each jar at the beginning of each processing to allow for expansion. Seal at close of each processing. The hermetic jar is not a suitable one for intermittent processing.

Atlanta women's club cook book