. Agriculture and the farming business . erm blanching means to place product in hotwater or greens in live steam for a sufficient time notonly to loosen the skin, but remove excessive and objection-able acids and to reduce bulk. Cold-dipping.—The important reasons for using thecold-dip in canning are: 1. To harden the pulp under the skin and thus permitthe removal of skin without injury to the pulp. 2. To coagulate the coloring matter and make it harderto break down during the sterilization period. 3. To make it easier to handle the products in packing *A11 bacteria and spores given to produc
. Agriculture and the farming business . erm blanching means to place product in hotwater or greens in live steam for a sufficient time notonly to loosen the skin, but remove excessive and objection-able acids and to reduce bulk. Cold-dipping.—The important reasons for using thecold-dip in canning are: 1. To harden the pulp under the skin and thus permitthe removal of skin without injury to the pulp. 2. To coagulate the coloring matter and make it harderto break down during the sterilization period. 3. To make it easier to handle the products in packing *A11 bacteria and spores given to product from coldwater are immediately subject to sudden (shock) change of tem-perature by adding hot water from kettle to product and plac-ing rubber and top in position at once. These three steps mustbe taken in rapid succession in order to get best results. THE FARMING BUSINESS 345 and to shorten the time of processing by quickly removingthem from hot and exposing them to cold water. 4. To kill spores, bacteria, etc., by the double-shock. Canning surplus vegetables cold packed method and byuse of wash boiler as canner. which means the sudden transfer from hot to cold waterand from cold surface to hot water again. 346 AGRICULTURE AND DIRECTIONS FOR HOME CANNING, COLD PACK METHOD Classification of Fruits and Directions for Canning For convenience we suggest that fruits be classified into four distinct groups or classes, such as soft fruits, sour berry fruits, hard fruits and citrus fruits and that this simple method be followed rather than to apply a confusion of recipes to home canning work. 1. Soft fruits, such as strawberries, blackberries, dew-berries, sweet cherries, blue berries, peaches, apricots, etc. Directions for Canning Soft Fruits: Can the same day-fruit is picked. Grade and rinse the fruit by pouringwater over the fruit through a strainer. Cull, seed andstem. Pack immediately in glass jar or tin can. Add boil-ing hot sirup to top. Place rubber and top in place. Par-t
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