Show 1 GENERAL RULES FOR CANNING 1 cleanliness of person equipment and surroundings is necessary to insure success 2 small utensils stefi such as forks knives and spoons should be kept in ili a pan of boiling water when not in use rubbers should be lipped dipped in boiling water jars and lids should be placed in ill cool water allowed to come to boril boil and kept boiling li until needed lor for use 3 vegetables and fruits should be gathered as soon before canning a as possible peas are particularly liable to infection 4 seal jars jam while hot if feces 1 sary tor to steam tile the second day la n account of tile the possible presence of spores do not loosen tile the lid ild it if it to Is desired to add anything toa to a jar that has been sealed and cooled be sure to reheat and seal as before 5 0 handle materials and utensils as little as possible jo da not touch it the interior of jara jam with the fingers use a long handled fork or spoon to 10 remove them from the boiling water 6 label giving oate gate variety of vegetable and fruit method and orna used in process this will aid in standardizing the tha burk 7 never use a chemical powder to preserve food 1 I they are strong enough to destroy germi and F pores they are likely to have an injurious effect on human beings being sooner or later |