STORING CANNED GOODS. 



33 



A TIME-TABLE FOR CANNING VEGETABLES WHERE THE PRESSURE 

 COOKER is USED, OR WHERE THE OWNER is WILLING TO TAKE 

 THE RlSK OF THE UNCERTAIN SlNGLE PERIOD OF STERILIZATION 

 IN THE WATER-BATH. 



STORING CANNED GOODS. 



(The Cornell Reading Course for the Farm Home.) 



Canned food should be set aside for two or 

 three days before storing, and then as a means 

 of special precaution it should be tested as fol- 

 lows : Loosen the clamp and grasp the jar by 

 the edge of the glass top. If the can leaks or 

 if decomposition has set in, the top will come 

 off, as is shown in Fig. 9. If the top stays on, 

 tighten the clamp again and the food is ready 

 for storage. If the top comes off, reject that 

 can of food. 



Canned food and vegetables should be stored 

 in a dark place, as light destroys the colour, 

 leaving the food unattractive in appearance. 

 If the jar and its contents have been absolutely 

 sterilized and the jar is entirely air-tight, the 



f j -11 -i 'e i 11 1 rr Fig. 9. Manner of 



food will not spoil if held in a warm place. If testing a jar. 

 spoiling does occur, it will be due to one of the following causes: 

 (i) Some flaw in the can which makes it a slow leaker; (2) the pres- 

 ence of some microscopic organisms that have survived the cooking 



