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Show Safe Canning Rules Given By College With point rationing calling attention to the importance of home canning during wartime, Miss Elna Miller, nutrition specialist spec-ialist at the Utah State Agricultural Agricul-tural College Extension Service, has prepared a bulletin, "Can the Safe Way," designed to aid Utah housewives in preserving their family food supply. Miss Miller first outlines in-1 structions for, the safe use of the pressure cooker, emphasizing the cleaning of the cooker, keeping keep-ing the pressure constant, and observation of the petcock. She also offers suggestions for: canning can-ning in glass jars, care of lids .and rubber rings, sealing glass jars, canning in tin, canning fruit and tomatoes. The bulletin contains three charts showing time tables for processing fruits and tomatoes, non-acid vegetables and meats. Another chart shows an adequate ade-quate budget of canned and stored friuts and vegetables. One column names the fruits and vegetables, another contains the daily requirements of each, and the third and fourth columns snow the amount to be stored or canned for each person in the family "Do not can non-acid vegetables vegeta-bles with any method except the pressure cooker; the danger' of food spoilage and food poisoning is too great," warns the extension exten-sion nutritionist. "All vegetables except tomatoes are in this class." Miss Miller also suggests that housewives store all vegetables that will keep satisfactorily.. "Carrots and beets may be stored stor-ed with much less effort than is needed for canning. If they are planted late so that they mature ma-ture just before frost, they will be just as palatable as if they are canned," she points out. The extension nutritionist also gives directions for meat canning can-ning by the pressure cooker method. "No other method is considered safe," she warns. Copies of Miss Miller's bulletin, "Can the Safe Way," may be obtained from your local county agent. |