Show SANITARY SANITARY measures MEAS UnES arr kecel i N kcf OF canned FOODS S 1 ply by ena elna miller extension N nutritionist U i S A C boods spoil spall because of bacteria ye feasta abts and molds foods steep aad it if we destroy these cat causes aises CAnfil canning il which I 1 results in it a perfect ster sterilization won and a perfect seal will cresp pres de eryc foods we can get a perfy f it if w examine the jars or cans before putting any food in the tp see thai 0 L perfect sell benl I 1 Is blat iby making sure that the jar Is free from rom cractus craca or nicks and that the t top 0 of the lor is smooth often we find a arn arenth nTh point at tho the seam scorn of the J r which h Is 14 sufficient 10 0 o cut into the rn ancor cor sealing comro compound urd A n nail all file wilt all scriv remove tills rol it if a wire alanl jar Is d t kf hp x cl clar I 1 in n rrth need to be removed jig honed hy by pressing in at the sides and down in the middle mein many denpe pe aro are usini i tile the tin can for fol lionie home cagnina I 1 of coure cour e nce situates s 3 to a con can seal r canning in tin does aay with rith the of cpr th roligh impossibility r t sealing rn hife 3 are arc extract ct n hp h p is fi f i t fadim of color nr nor lq apro librik e tn in mavy mary wy j 11 I 1 ettl 1 ii I ty ity is a IbIn ilni whorl where sl irl r I 1 Is ahm tle tie tin ria via ra cl uffa they can be elmod into COM col 1 l wafer as soon as t lie proc processing essing Is done adone and f further Is thereby stopped which results ill ili a bounder sound pr I 1 firmer product to blip hf lp with file perfect tion ti ti P should b bp washed thoroughly in hot soapy water rinsed on and d inverted lu in a 0 pan of hollan katr fr rr t tn n tans q and llla should be sterlina 1 before busine usine jars should be kept lot hot until needed rn in fruit and vegetable canning a very important factor is the selection of freshly ga gathered therea and sound products one hour f from rem mien t p r Js ali alio bust bt jo 0 o follow every hours delay from pirden to jar mein i longer processing in order to safe kee keeping keep lre too much connot bp rp pd ed on tile the importance of en refill wash ine and of products to h canned the MOT more dirt we v e wt get rrt or nr before the Pro processing berini bepIn ct ahn th cpr er bacteria will remain to he be 1 ailed |