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Show CANNED FOOD 1 YOU'LL find there is no danger '5 .' that the type of food poisoning - ;V known as "botulism" will result -,'; from eating fruits or vegetables ' ;J which have been canned by any of the j ( methods recommended by the United ; States Department of Agriculture, provided pro-vided such directions have been followed carefully. It is possible tliat in a number num-ber of instances the directions were not r strictly followed and that spoilage has i occurred. Of course, extreme care 4 , 1 should be taken to ascertain before cat- " ing cannd goods of any kind whether Bt they are in good condition, and if they have spoiled they should not be con- sumcd. , ."1 In case of any doubt as to whether j Its the contents of a particular can have Jj ei spoiled, die safest plan is to throw it 1 Jr away, be avoided all danger of botulism tro may be a-.oided by boiling the contents y OJu of the can for a few minutes, since the ! " . 5 badllus, botulinus and the toxin or poi- m0 son which it produces are killed by such chj treatment No canned foods of, any, j kind which shows any signs of spoilage- ' should ever be eaten. In the cold-pack J method of canning given out by the Dc- 1 t 1 partment of Agriculture, only fresh veg- 1 Qfr ctablcs are recommended for canning, J a c and sterilization is accomplished by the 1 fi following processes: Cleansing, blanch- I ing, cold dipping, packing in clean hot 1 jars,, adding boiling water, sealing im- 1 a" mediately, and then sterilizing the seal- i t UeS cd jars at a minimum temperature of j ' 1 221 degrees Fahrenheit, for one to four 1 64 hours, according to the character of the j "e i material. J' Ule |