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.
Remove the jars from the hot water as they are needed and fill each with
the cold-dipped fruit or vegetable. Pack the jars in an orderly manner
and as solidly as possible with the aid of a spoon, as in Fig. 10. Just
this little attention to detail not only will help to improve the
appearance of the canned fruit, but will make it possible to put more
food in the jars.

[Illustration: FIG. 9]

When a jar is filled, pour into it whatever liquid is to be used, as in