Times Independent | 1929-06-20 | Page 8 | Use Pressure Cookers in Canning Non-Acid Foods

USE COOKERS IN CANNING NONACID NON ACID FOODS research and practical experience have demonstrated say dr A P woods director of scientific work U S department of agriculture that nonacid non acid food products like asparagus beans corn peas beets spinach fish and meats except when adequately cured or adequately acidifier acidified can not be safely canned by processing in boiling water but must be sterilized under pressure with approved time and temperature pressure cookers are now standard equipment and are readily available at small cost the department does not recommend any particular make although attention Is called to the importance of having the pressure kettle equipped with thermometer and pressure gauge for proper control there Is now no excuse says dr woods for continuing to take risks involved in canning nonacid non acid foods without adequate pressure cooking or curing or all recommendations ions by the department of agriculture will hereafter make this clear and emphatic