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Show SANITARY MEASURES ! INSURE KEEPING j OF CANNED GOODS j By Elna Miller Extension Nutritionist Nutrition-ist U. S. A. C. Foods spoil because of bacteria yeasts and molds. Foods keep if we destroy these causes. Canning, which results in a perfect sterilization and a perfect seal will preserve foods. We can get a perfect seal if we examine the jars or cans before putting put-ting any food in them to see that a perfect seal is possible; by making sure that the jar is free from cracks or nicks and that the top of the jar is smooth. Often we find a rough point at the seam of the jar which is sufficient to cut into the ring or sealing seal-ing compound. A nail file will quickly quick-ly remove this roughness. If a wire clamp jar is used, the clamp may need to be removed and tightened by pressing in at this sides and down in the middle. Many people are using the tin cans for home canning. This of course, necessitates access to a can sealer. Canning in tin does away with the ! possibility of spoilage through imperfect im-perfect sealing, no juices are extracted, extract-ed, there is no fading of color, nor is there breakage. In many ways a better quality is possible than where glass is used. When the tin cans are ! used they can be plunged into cold water as soon as the processing is done and further cooking is thereby stopped which results in a sounder, firmer product. To help with the perfect sterilization steriliza-tion the jar should be washed thor- oughly in hot soapy water rinsed and inverted in a pan of boiling water for ten minutes. Rings and lids should be sterilized before using; jars should be kept hot until needed. In fruit and vegetable canning a , very important factor is the selection of freshly gathered and sound products. pro-ducts. One hour from garden to jar is the best time to follow. Every hours' delay from garden to jar! means longer processing in order to insure safe keeping. Too much emphasis cannot be placed plac-ed on the importance of careful washing and cleaning of products to be canned. The more dirt we get rid of before the processing begins, the fewer bacteria will remain to be killed. kill-ed. |