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Show Correct Home Canning .& 0ffA mm DO you can at horue? Then you will he interested In the results of experiments made on fooils commonly cunned at home, hy the Bureau of Home Kcnnotnlcs of th'r United States Department of Agriculture. These experiments. m:u!e- to help you to preserve foods safely at home, as they are preserved In the canneries, can-neries, represent ten years of experimental ex-perimental work In home canning, end the examination of more than 4ijlmj containers of food canned In experimental laboratories. Cannery Method Urged The Bureau uri?es especially that, as a matter of economy, as well as a precaution against food .-jpolhiKe the steam pressure method used hy commercial can-ners, can-ners, i u.'d when canning meats and lion acid vegetables at home. Ol i n ning these experiments, a re'eM. release from the Depart-ki.;i.t Depart-ki.;i.t uf Ay i icuitui a sayj: "Sime meats, f;1 h :uid r :rn, beans, peas, and o'h'T vegetables, except tomatoes, yive ino.t trouble In home canning, the deparlment ran many serie-: of ( omp irativo tests with these lomK I:';e;itedly It tried out the wai.er-b.ith method with both con! ir m"is and intermittent inter-mittent periods o1' proeessing, and again and again tin.' high percentage percent-age of spoilage showed this method wasteful and dangerous for iionacld foods. "The waterbalh method produces pro-duces a te'.n pei a! ore nbo'jt equal to that of boiling water hut no higher. Tint; is not high enough to kill In a r'-.notiable time the bacteria that cau-ie spoilage in these nonaclj foods. "Tho steam-pre tsuro method, however, quickly runs tint temperature tem-perature In the cont.'l I tiers up ti) 210 degrees or !wr . ", Tio'se hli'h temp niii.e . Srov )isr';n ful ba.l-la lu a l.j.t. L.u-u."' |