| Show onic loine nning fanning v 11 made ll made P as aay 13 by grace GRACE VIALL GRAY CRAY household science institute 9 CANNING POINTS 3 1 have nil equipment in readiness before canning Is started 2 pack products in jars or cans that will seal air tight spoilage in canned foods Is frequently due to t imperfect c ont aln ers eia 3 pressure w 7 cookers are helpful in the canning of meat and all nonacid non acid acia v vegetables e g a t a the it high I 1 g I 1 pressure press uia obtainable obtainable grace viall gray cray hills a an all spores thus assuring berf perfect act sterilization pressure cookers also save sae time and fuel 4 if you live in the south or in very high attitudes altitudes or in the west vest coast states get the timetables time tables for canning recommended by your state college in these sections it Is recommended not to use hot water tor for the panning canning of vegetables and moats meats but the pressure cooker 5 for exhibit and contest purposes P oses always use glass jars 0 empty space la in a jar will not lessen the keeping qualities of tile the food but it detracts from the appearance pe arance and la Is a waste of jar space IIo however wever if a glass jar has lost liquid during proc emIng do not open to renil refill 7 to con can fruit juices pasteurize for from 25 to SO 30 minutes at to 1 f packing chicken in jars degrees boiling fruit juice destroys the flavor 8 canning does not change poor products into good products so use good products to put into jars and ana do not spoil good products by halfway methods of canning use the qu quickest iciest safest and most effi efficient clent method of cIt linIng which Is the pressure cooker method 0 9 before storing canned products away in a cool dry airy place for winter use keep the jars jara under observation at room temperature for nt at least one week |
