Vegetables. - Prepare vegetables by blanching and cold dipping. Pack jars to within an inch of top. Add one level teaspoonful salt to each quart jar. Fill with boiling water. Process according to time-table for sterilizing.

Fruits. - With some exceptions, as shown in the time-table on page 323, fruits should be blanched before canning. When fruits are intended for table use, syrup should be poured over them to fill the jars. Consult time-table for length of time to sterilize.

Syrups. - Three grades of syrups are used in canning, according to the degree* of sweetness desired:

Thin........1 part sugar to 4 parts water.

Medium.....1 part sugar to 2 parts water.

Thick.......1 part sugar to 1 part water.

Boil until all the sugar is dissolved. Use thin syrup with sweet fruits. Use medium syrup with sour fruits. Thick syrup is used in preserving.