Norwich bulletin., 1918-07-06

before you begin actually to prepare your fruit or vegetables. Try not to have your prepared fruits or vege- tables wait any length of time to be put into the boiled jars.
 Meanwhile start water for blanching to boil in a clean enameled pail Use only new rubber rings. Shortly before you will use the rub Der rings add a teaspoonful Of bicar- bonate (cooking) soda to a quart of boiling water. Cleanse the rubber rings just before putting them on the jars by dipping them for one minute in this hot soda water.
 Preparing Fruits and Vegetables Select sound fresh fruits and vege- | tables and carefully wash in cold l water. Do not put soft berries into water. Rinse them by pouring water i over the berries in a colander, being 1 careful not to mash or bruise them. 1 Sort the product again and discard all l bruised or defective pieces.
 i With clean hands and scalded uten- | sils peel or scrape or cut large prod ucts into pieces of canning size. If | the hot jars are not yet ready-and l they must have boiled for at least 15 minutes cover each dish of prepared i product with a clean towel or scaIded cover. Better yet, prepare only a small quantity at a time and rush into one or two jars Then prepare another batch. The quicker the prod uct is prepared and packed into the hot jar the better.
 RIanching.
 l Just before placing in the jars put ! the prepared product in the center ] of clean cheesecloth square. Take i the cloth by the corners and plunge 1 the product into the clean boiling water in the blanching vessel Allow it tC remain in the boiling water only fol i the time specified for the particular product Remove immediately anG rectly in the jars, as directed for the product.
 Cold Dipping.
 If dipping in a cold water bath is advised for the product, the moment the bag of blanched material is taker from the boiling water plunge it into a vessel of clean cold water-the cold. CT the better. Allow it to remain 1T the cold water only for time speci- fled. Do not allow it to soak in the cold water.
 Packing the Jar.
 Remove from the water bath thi jars and covers which must have beer boiling for at least 15 minutes. A: quickly as possible pack the blancheC (and dipped) product into the boiled jars. Pack quickly and carefully using a fiat and narrow wooden pad dle or wooden spoon. Eliminate al bubbles. Pack tightly but not so al to mash or crush the product.
 Fill the jar to within one-half incl of the top with hot brine or water O. juice if you are canning vegetables, Q with hot sirup, fruit juice or mereI. clean hot water if you are cannin! fruit. Directions for making brine and sirups are included in the bulletin on canning issued for free distribu tion by the U. s. Department of Agri culture.
 } Partial Sealing of Jars.
 As each jar is filled and while it 1 still hot place a rubber ring cleanset in boiling soda and water on the jaI Screw down the boiled top, if screw-top jar is used, but do no screw it tight. If glass-top jars ar used put on cover and slip wire owe it, but do not press down side spring Do not delay in putting on tops unti the jar and top are cool.
 Do not seal jars tight at this stage The packed product will expand some what when the jars are boiled (proc essed), and there must be an outle for the expanding air
 As each jar is partially sealed pu it back in the hot water bath froI which some of the hot water has bee removed and to which cold water ha
 been added until the water is merel Awarm. Do not put cold jars directl