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The 1944 Canning Picture
Title
The 1944 Canning Picture
Subject
World War II
Excerpt
Oven canning is dangerous for more than one reason. Harmful bacteria may hot be completely destroyed. Also jars may explode and cause a great deal of damage. Open kettle canning is not reliable, either. Canning specialists sum up good canning principles with these seven simple rules for success:
Can only fresh food, in tip-top condition. Have food, jars, everything used in canning thoroughly clean. Work quickly, so as to can "freshness." Heat food hot enough and long enough to make bacteria and other organisms harmless, so they won't "work" in the food and make it spoil. Follow up-to-date directions and time-tables, backed up by scientific research. Make sure jars are sealed airtight, to keep spoilage organisms outside. Store canned food in a cool, dark, dry place.
Can only fresh food, in tip-top condition. Have food, jars, everything used in canning thoroughly clean. Work quickly, so as to can "freshness." Heat food hot enough and long enough to make bacteria and other organisms harmless, so they won't "work" in the food and make it spoil. Follow up-to-date directions and time-tables, backed up by scientific research. Make sure jars are sealed airtight, to keep spoilage organisms outside. Store canned food in a cool, dark, dry place.
Creator
U.S. Department of Agriculture. Bureau of Human Nutrition and Home Economics
Date
1944
Relation
Homemakers' Chat
File(s)
The 1944 Canning Picture 1.jpg
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The 1944 Canning Picture 2.jpg
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The 1944 Canning Picture 3.jpg
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