cold-dip

Next, cold-dip it quickly, remove the skins, and, if desired, cut each one in half and remove the seed, or stone.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Then cold-dip the asparagus quickly, and pack it neatly into the jars, keeping the tip ends up.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

After sorting and washing them, blanch them for 1 to 3 minutes and cold-dip them quickly.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Blanch the shelled peas for 5 to 10 minutes in live steam, and cold-dip them quickly.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Blanch for 3 to 8 minutes in boiling water; cold-dip quickly; remove the skins; cut into pieces of a size that will fit into the jars; pack into the jars; and add 1 teaspoonful of salt to each jarful.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Blanch these cubes for 10 to 15 minutes in live steam and cold-dip them quickly.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

After apples for canning are selected, wash them, scald, or blanch, them for 1 to 5 minutes in boiling water, and cold-dip them quickly.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Blanch and cold-dip vegetables as directed previously, for the length of time given.

School and Home Cooking Carlotta Cherryholmes Greer

Then cold-dip it and pack it tightly into the jars.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Blanch them for 10 to 15 minutes in boiling water, so that the skins may be easily removed, and cold-dip them.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals