Show I I I Ruth Homemaking Suggestions Dear Homemaker IDid Did you know the average person per person Ison son eats cats approximately quarts of fruits and vegetables and about pounds ot of meats per year This includes both bath fresh and processed proc pros cased essed ed forms The preservation of food toad by canning tanning unknown to our early orly settlers has contributed greatly to the well well being being of the American people Since It is canning season many questions are now being asked regarding food conservation Here are some qu questions questions- tons most frequently frequent ly asked Q Q Is Is it all aU right to can beans In boiling water bath 1 A A No Beans as well as all other vegetables except tomatoes are low in acid It Is possible for fora a harmful type organism to be present in these foods which can survive at boiling point for 6 to 8 hours Food processed this long would be neither palatable nor nutritious Q Someone Q Someone gave me a pressure pres sure canner which has been used for several years Should It be checked in any way and if so where can it be done A Yes A-Yes Yes it is important to have havethe havethe havethe the canner checked to be sure it is in good operating condition This is especially important for tor forthe forthe th the gauge If this does not regis i I I I I II I I i i I ter pressure properly the food toad Inthe In Jn inthe the Jars may be either over or under cooked Someone in most every county is equipped to test pressure canners in a few min min- Ite tea for a small fee Check with the Extension Office or further information Q Q Is Is it safe to process foods in th thi oven I IA I A No A-No No oven canning is danger danger- ous OUSt Jars Jam may s seal al during pro proc proc- i i esing and explode wrecking the I stove and seriously cutting or burning persons The temperature of the food in the Jars during I Ioven oven processing does not get high hi-h enough to insure destruction of ot spoilage bacteria in vegetables without exceedingly long proCesses pro pro- ceases Q Why Q Why is liquid sometimes lost from glass jars during processing proc essing A Loss A-Loss Loss of liquid may be due to packing jars jam too full not keeping pressure steely in a pressure pressure pres pres- sure canner lowering the pressure too suddenly at the end of the processing period Q Should Q Should liquid lost during the processing be replaced A A No Never open a Jar and refill the liquid this would let letin letin letin in bacteria and you would need to process again Loss of liquid I Ito does not cause food to spoil though the food above the liquid I Imay may darken I I Sincerely Ruth L. L I Home Agent i I |