Show can freshness to achieve best result fo for r your labor to accomplish a first rate bobof job of home bome canning can freshness advises myrtle davidson assistant director for home economics of the utah extension service capture and hold all possible flavor color minerals and vitamin value of the fresh vegetable or fruit she offers the following tips to home canners who want vy to keep their canned foods from being on the dull droopy tasteless and vi vi tam inless side put up ip only firm ripe fruit young tender vegetables no canning magic exists which can bring old tough beets or snap beans back to youth again neither will canning improve hard green fruit or bruised or overripe fruit or tomatoes in fact a little damaged food ran can cause the spoilage of a whole canning batch j work quickly call on the men and children in the family if necessary for many hands hasten the journey of produce from garden to canner when foods must wait they wilt and toughen and vitamins and fresh flavors disappear keep food cool and well ventilated count canning time accurately allow the full time advised for processing and then lose no time in removing jars of fruits or tomatoes from the boiling water bath with a pressure canner always used for canning nonacid non acid vegetables follow carefully dire direction s for opening canner then I 1 take the jars out promptly to let jars linger inside the canner gives them more cooking than needed T tin in cans should be placed immediately dia tely in cold running water store immediately after canning in a cool dark place warmth and light tend to increase the loss of vitamins and color as well |