res There 's No Subs! ay anning- For Safe Home some Maile so ‘thorough washing ae | vegetables is a necessary precauUSU. Extension. Service’ BS tion. They are not destroyed at the “There is no substitute for safe | is temperature produced in the boile canning—The chance you take ing water bath, except in the pres= | too great. Aaily ence of acid. To be sure of destroya is d foo d tle bot or ned Can | ing them, the pressure cooker must : made safe by following a few sim- = used | for” oer foods, such Ruth P. Tippetts a : ple rules. Safe canning. met 3 hods for | beans, beets, carrots, corn, oth i. low-acid foods, = | fruits and vegetables have been set I. eas, anda allsteam pressure cooker| «| up by the Bureau of Human ccgacat | tbe cause is the only kitchen |_| tion—when carefully followed no utensil which} , within to ekill spot ned |'‘supplies enough heat th a| |one need worry abcbout t bei bein. # powiso ie Pecks ‘time, _|on home canned food. are| acteria which causes ts as ye d an s botulism and other : types “st a ‘Bacteria, mold age. ‘ | low forms of. plant. life, known to . ad scientists as micro-organisms UNCOVE RED KETTLE never to ‘process less | |These tiny organisms of spoilage | Be careful © | rap the kitch» \on unclean things around organisms the |. 10 minutes in an uncovered kettle. | The addition of a small amount | air, water and than the. full time recommended, | | ly most| and never taste nonacid canned} | e soil. ‘They grow. and multip and foods without first boiling them for | | idly in. warm, moist foods, ‘| are everywhere—in \en. If you give these = | |slightest chance they grow in oe acid, lemon juice or vinegar, to it to spoil. non-acid food does not change the you use| acidity of the food enough to per‘Canned foods keep because essing by any method oth- © | canned food and cause to destroy | Jenough heat | | molds and yeasts, ," PANGEROUS ~ Certain. bacteria ' produce — bacteria, mit proc ‘seal ae OXIA found. in foods| er than the ‘pressure — anner. ( The exception’ Is rf | vinegar, which may be processed in | a hot water. bath. | Non-acid foods. should | not be| extremely dangerous| canned. at home if a pressure can- | | an causes the fatal dis- ner is Pot avails. botulism. Some-|. of botulinus | g& ) times the presence og ‘ toxin cannot. be detected from. Be appearance or odor of the food. toxin which \eause this toxin is almost always s ae fatal, foods showing any sign ebe ays alw uld sho poilage | siroped and the safest way to dis-of them is by burning. in 4 J ae emma Botulinus » a q "oe rf are present ae | : | | | ;