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Show Nutritionist Lists Canning Aids Seven points to success in the canning of fruits and vegetables during the 1944 season have been formulated by the Bureau of Human Hu-man Nutrition and Home Economics, Econom-ics, advises Miss Elna Miller, nu-tririonist nu-tririonist of the Utah State Agricultural Agri-cultural college Extension Service. The points which have been listed list-ed by the board are as follows: (ID Can only fresh food in tip-top condition; (2) Have food, jars, everything used in canning thoroughly thor-oughly clean; (3) Work quickly, so as to can "freshness"; (4) Heat hot enough and long enough to make bacteria and other organisms organ-isms harmless, so they won't "work" in the food and make it spoil; (5) follow up-to-date' directions dir-ections and time tables, backed by scientific research; (6) Make sure jars are sealed air-tight to keep spoilage organisms outside; and (7) Store canned food in a cool, dark, dry place. During the past season, Miss Miller reports, many canners "put up" fruit and vegetables for the first time, and were unsuccessful, mainly because of accidents and bad practices resulting in spoilage. Some of the canning was done with inadequate equipment as well as insufficient information, but even old and experianced canners ctill use questionable methods of work, she adds. Oven canning is a common source sour-ce of failure and accident, says the nutritionist, and the high percentage per-centage of accidents attributed to this high type of food processing indicates that oven canning is dangerous and should be avoided, the oven heat regulator is not accurate ac-curate enough for canning. If the heat is too low the food will be under-cooked and will not keep, and when the heat is too high, pressure inside the jar may be built up to the explosion point so that jars will break. ' Cold air may also strike the jars and cause violent explosions when the oven door is opened after the jars have been in for some time. Liquid bubbling out of the jars may extinguish gas flames where gas stoves are used, and make an explosion from accumulated gas. |