Show HOT PACK CANNING REDUCES SPOILAGE Method Found to Be Quick and Easy to 0 Operate Prepared d by the United States State Department of Agriculture Hot not pack palk pa k canning Is the feature of ot ofa ota a bulletin by Dr Louise Stanley Just Issued Issued h by the United States Department Department Depart Depart- m ment nt of ot Agriculture telling how to can fruits and vegetables In the home The hot pack Is a n quick and easy method which combines all nIl the good points of the time other popular methods and has some additional advantages mh of Its own Briefly the time hot pack method Is to wash ash nn and l otherwise prepare the vegetable vegetable vegetable vege vege- table or fruit for canning cook It for forten forten forten ten or fifteen minutes In water or In a kettle pack it boiling hot Into the time glass Jars or tin Un cans and process In the water bath or pressure canner according to the time and temperature recommended This short precooking of the fruit or v vegetable wilts and shrinks It so that It can cnn be packed more easily It drives out the air nil and makes exhausting unnecessary Most Important of ot nil all the food packed boiling hot Into the Jars or cans and and put at once Into the time hot canner reaches the temperature temperature tempera tempera- ture required for or processing far sooner sooner sooner soon soon- er than Jf It It were packed cold and amI makes make possible shorter processing periods Moreover er heat hent penetrates more uniformly during canning and ond the thc food In the center of the time Jar Is Ismore Ismore ismore more lIkel likely to be properly processed This cuts down the chances of ot spoilage spoilage spoil spoil- a age e for It Is proper processing more than all else that determines whether canned foods keep or spoil The directions given I en throughout the bulletin are concise Wherever possible possible possible pos pos- sible the scientific reasons behind them are stated so that the homemaker homemaker homemaker home- home maker will understand sti my lY she mu must mu-jt t follow directions If she wants to put up foods that will keep Types of ot water-bath water canners for use with fruits and tomatoes and pressure canners for use with all other vegetables are ared d dl described and Illustrated A series of pictures and brief statements give the steps In canning In glass jars and tin cans Directions and timetables time tables for handling the various fruits and vegetables from apples to strawberries strawberries strawberries straw straw- berries and from asparagus to sweet potatoes are Included Requests should be made to the United States Department of A Agriculture Washington Washing Washing- ton D. D C. C for Farmers' Farmers Bulletin 1471 F P Canning Fruits and Vegetables at nt Home ome |