placed in the water bath, they will not crack by coming in contact with
boiling water. The best way in which to keep the jars hot is to let them
stand in hot water.

[Illustration: FIG. 7]

34. PREPARATION OF THE FOOD.--Attention should next be directed to the
preparation of the food to be canned; that is, clean it and have it
ready for the processes that follow. The fruits or vegetables may be
canned whole or in pieces of any desirable size. What to do with them is
explained later, when the directions for canning the different kinds are
discussed. While the food is undergoing preparation, fill the sterilizer
with hot water and allow it to come to the boiling point.

35. SCALDING AND BLANCHING.--When the food is made ready, the next step
is to scald or blanch it. Scalding is done to loosen the skin of such
food as peaches, plums, and tomatoes, so that they may be peeled
easily. To scald such fruits or vegetables, dip them quickly into
boiling water and allow them to remain there just long enough to loosen
the skin. If they are ripe, the scalding must be done quickly; otherwise
they will become soft. They should never be allowed to remain in the
water after the skin begins to loosen. For scalding fruits and
vegetables a wire basket or a square of cheesecloth may be used in the
manner shown in Figs. 7 and 8.

Blanching is done to reduce the bulk of such foods as spinach and other
greens, to render them partly sterilized, and to improve their flavor.
It consists in dipping the food into boiling water or suspending it over
live steam and allowing it to remain there for a longer period of time
than is necessary for scalding. To blanch food, place it in a wire