PRESERVING FOOD 71 



killing any bacteria or other germs which might be 

 in the vegetable or animal tissues. The cans are sealed 

 while hot. 



In the household similar processes are carried on. 

 To insure success, everything which touches the food 

 should be sterilized the jar and its cover, spoons, 

 ladles or funnel. Hands and towels should not touch 

 the edges of the mouth of the jar nor the inside of the 

 cover, for they may carry dust enough to reinfect the 

 fruit. 



When the canned food ferments or spoils it means .. Spoiling .. 

 that in some way it was not thoroughly sterilized or 

 that dust-plants gained access to it afterward. Where, 

 sugar is used it should, of course, be put in before the 

 sterilization, not afterward, unless it is made into a 

 syrup and sterilized by boiling. If the housewife re- 

 members that everything is dusty; that dust means 

 dust-plants ; that dust-plants mean the germs of fer- 

 mentation and putrefaction, or "spoiling ;" that noth- 

 ing short of sterilization will insure indefinite "keep- 

 ing," she will know with what she is dealing and may 

 act intelligently. 



If all dust could be removed from the air, the latter 

 might have free access to her cans and no souring 

 would follow. They might dry up, but they would not 

 "spoil." If the jar of food be completely sterilized, 

 it can be stored anywhere in light or dark, warm or 

 cold places ; no fermentation occurs. But the chances 

 of partial sterilization a misnomer, of course, for such 



