Show HOME CANNERS WARNED TO I GUARD AGAINST BOTULISM The r recent cent cas case of ot food poisoning In North Dakota In fu i s 12 persons died from eating home canned peas pens has promoted d the th United States Department ot of Agriculture to call attention again to toa toa toa a method of canning nonacid e In the home to guard against tho deadly poison polson The bacteria that cause caus botulism are aro abundant In soils solis Some may bo be present In most soils and consequently may be on tho the vegetables to be bo canned When hen these germinate in a closed container they form torm a deadly poison polson Tho They will lilt III not grow In salt dons however ho If It the percentage of salt Is higher than 9 per cent and they the th y willbe will willbe willbo be killed at b boiling temperature it If the solution Is sufficiently sufficiently acid It If the tir of ot nonacid vegetables peas peas peas asparagus beans corn beets and a d the spinach the only safe sate course Is to destroy all bacteria that thal may be bo pre present ent by canning under steam pressure ac- ac according according ac according cording to the tho Bureau of at o Home Fco- Fco Fco In the tho case cas of ot acid and fruits such as tom toes apples apple peaches and gooseberries the bacteria are killed at boiling temperature deg r F but with nonacid there is no assurance that tho the organisms will be b killed b processing In I boiling water unless the tho material Is heated for tor sic sli hours boors or longer Ohm Ob Obviously l- l I a 6 C hour treatment of ot peas or similar vegetables would result In a very 0 product A much heating time timo is required it t o n tempera tempera- temperature temperature temperature ture of ot IO deg or O deg r F such as may be bo obtained In n a pressure cooker Pressure cookers are arc now no standard equipment and arc are readily r available at small cost The department does not recommend any particular make mahe al- al although although al although though It Il emphasize the Importance ot of basing the pressure kettle equipped with witha a thermometer and pressure gauge cause for proper control There Is n now no DO excuse CUBe o the department says for continuing to take risks Involved In canning nonacid foods without adequate pressure cooking or curing or acidification Ordinary types t pes of spoilage may us- us usually us usually be b detected by the odor or appear anco of oC o the can or its contents but the toxin may bo ho present without any of ot spoilage It present In small quantities this toxin Is destroy destroy- destroyed destroyed ed cd by boiling to tho the Bureau Durt-au of ot Homo Economics therefore it recommends that all homo bome canned vegetables and meats when opened tor for consumption be boiled for tor at least 10 30 minutes before they aro tasted |