Show de s 11 A by GRACE VIALL GRAY household science 9 CANNING POINTS 1 have nil all equipment in readiness nesa before canning is started z 2 pack products in jars or cans that will seal air tight spoilage in canned foods Is 19 frequently due to ia imperfect containers 3 pressure coolers cookers are helpful in the canning of meat and nil all nonacid non acid neld v vegetables e go t a the li I 1 g h pressure obtainable grace viall gra gray Y kills nig all spores thus thug assuring perfect sterilization pressure cookers also save time and fuel 4 it if you live in the couth or 1 in very high altitudes or in the west we coast states get the timetables time tables for canning recommended by your state collego col logo in these sections it Is becom mended nob to use hot water for the canning or vegetables and meats but tho the pres pressure suro cooker 5 r for or exhibit and contest pui poses always use glass jars 0 empty space eIn in a jar will not no lessen the keeping qualities of tt the food but it detracts from the up op bearance pe arance and la Is a waste of jar spam spa however if a glass jar has lost hould during processing do not open to re fill 7 to can fruit juices pasteur lt for from 25 15 to 30 minutes at IGO to t A W i 1 e 3 p 4 x packing chicken in jars degrees boiling fruit joica it strays the havor flavor 8 canning does not change poor P products into good products so 80 0 good products to put into jars aa od do not spoil good products by dal ba the tl way methods of canning use quickest safest and roost most method of canning which Is the pro sure cooker method 9 before storing canned pro acts away lif in a cool dry airy P addel uddel w for fez winter uso use keep the jars jara observation at room tempera temperature tur e to at least one week |