To blanch food, place it in a wire
basket, a sieve, or a piece of clean cheesecloth and lower it into
boiling water or suspend it above the water in a closely covered vessel.
Allow it to remain there long enough to accomplish the purpose intended.
[Illustration: FIG. 8]
36. COLD DIPPING.--After the food to be canned is scalded or blanched,
it is ready for cold-dipping. Cold-dipping is done partly to improve the
color of the food. It stops the softening process at once, makes the
food more firm and thus easier to handle, and helps to loosen the skin
of foods that have been scalded. It also assists in destroying bacteria
by suddenly shocking the spores after the application of heat.
Cold-dipping, in conjunction with blanching or scalding, replaces the
long process of fractional sterilization, and is what makes the
one-period cold-pack method superior to this other process. To cold-dip
food, simply plunge that which has just been scalded or blanched into
cold water, as in Fig. 9, and then take it out at once.
37. PACKING THE JARS.--Packing the jars immediately follows
cold-dipping, and it is work that should be done as rapidly as possible.
Pages:
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137