and hate to venture into
the new. Vegetables can be handled by this method as can all fruits
and meats. It is used rather extensively in the South, where they say
the conditions do not favor "cold-pack." The great objection to this
method of canning is that it requires three periods of sterilization
on three different days and three liftings of jars in and out of the
sterilizer.

What is sometimes called the "cold-water" method of canning should not
be confused with the "cold-pack" method. The "cold-water" is often
used in connection with the canning of rhubarb, green gooseberries and
a comparatively few other sour berry fruits. If the "cold-water"
method is used we would suggest that the product be thoroughly washed,
placed in a strainer, scalding water poured over it, and the product
then packed at once, in practically a fresh state, in the jars, and
clean, cold water applied until the jars are filled. If these steps
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