OCR Text |
Show Caution Is Urged In Home Casing Government reasearch workers recommend re-commend no method of home canning of non-acid vegetables and meats as being safe except the pressure cooker cook-er method. Since a number of cases of food poisoning have been directly traceable to botulism, the bacteria causing it have been studied in order to find a temperature and conditions necessary for destroying them. They will not grow in salt solutions where the percentage per-centage of salt is higher than 9 per cent. They are destroyed at boiling temperature if the solution is sufficiently suf-ficiently acid. With non-acid vegetables veget-ables and meats there is no assurance that they are killed at the temperature tempera-ture of boiling water unless the material ma-terial is heated for as long as six hours. The heating time may be decreased de-creased very much if a higher temperature tem-perature is used. This is the reason for the recommendation that meats and non-acid vegetables be canned under un-der pressure. Special precaution must be taken in those regions where previous pre-vious outbreaks of botulism or special spe-cial difficulties in canning have shown the soil to be heavily contaminated with these or other heat-resisting bacteria. |