. Home canning & drying of vegetables & fruits . xhausting is necessary as it A WORD AS TO BOTULISM Wide-spread attention has been attracted by the statement that vegetables cannedby the Single Period Cold-pack Method had caused cases of poisoning technicallyknown as botulism. It has been declared that the bacillus botulinus, which producesbotulism, was a menace to all users of vegetables canned by this method. Such state-ments were obviously circulated by those seeking to discourage American research workers of the National War Garden Commission and the UnitedStates Departm
. Home canning & drying of vegetables & fruits . xhausting is necessary as it A WORD AS TO BOTULISM Wide-spread attention has been attracted by the statement that vegetables cannedby the Single Period Cold-pack Method had caused cases of poisoning technicallyknown as botulism. It has been declared that the bacillus botulinus, which producesbotulism, was a menace to all users of vegetables canned by this method. Such state-ments were obviously circulated by those seeking to discourage American research workers of the National War Garden Commission and the UnitedStates Department of Agriculture agree that there is no danger of botulism from eatingvegetables which have been canned by carefullv following the directions issued by theCommission or the Department. CARE MUST BE TAKEN, HOWEVER, TOFOLLOW DIRECTIONS EXPLICITLY. Cooking canned vegetables for 10 minutesat the boiling point, after opening the jar for use, will remove any possible applies also to Apricots and Pears. CAN ALL FOOD THAT CAN BE CANNED 15. *H J/ Dg Fig. 29 Fig. 30 Fig. 31 Canning in Tin. Fig. 29. Wiping juice and syrup from groove. Fig. 30. Applying cap and wiping groovewith brush dipped in soldering fluid. Fig. 31. Placing clean hot capping steel on can and melting solder into groove. drives out the air which will cause the can tobulge, giving it the same appearance as whenspoilage has occurred. After exhausting,the cans are removed from the sterilizer andthe vent hole is closed. The cans are re-turned to the sterilizer and sterilized, follow-ing the time-table given on page 2. At theend of the sterilization period remove cansand plunge immediately into cold not stack cans closely until cold. After packing, label each can by writingthe name of contents on the side. If in-tended for sale affix a label just before not allow paste to touch the can, as itwill cause the tin to rust. The label shouldbe large enough to encircle the can and over-lap at the e
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
