VEGETABLE FOODS 67 



being soaked and stewed, are especially prized for their 

 laxative effect on the intestines. Dried apples, peaches, 

 and apricots, when prepared in a similar manner, are 

 an inexpensive and useful food for those who find 

 fresh fruits too costly. Fruit that has been put up in 

 tin cans should not be left standing in these after being 

 opened, nor should it remain long uncovered in any 

 dish. If the bottom of a tin can of fruit or vegetables 

 bulges out, it is a sign of fermentation. On this ac- 

 count, the contents of the can should not be eaten, for 

 they are unwholesome. 



Is it necessary to look out for bacteria and mold in 

 canning fruit ? During the entire process, care is taken 

 to guard against them. Both fruit and vegetables 

 are subjected to high heat to kill all of these little 

 destroyers that may be on them. Sugar is added to 

 fruit, not only to season it, but also because bacteria 

 do not readily work in substances having much sugar. 

 Cans and jars are also covered or tightly sealed to keep 

 out the air with its ever present destructive army. 



A cool, dry part of the cellar is the best place in 

 which to keep canned fruit, because bacteria and 

 mold work less readily in a low temperature and dry 

 air. A dark place is also considered better for glass 

 cans of fruit than one that is light. Where there is 

 not a closed fruit closet, paper is often wrapped about 

 such cans to exclude the light. In fact, though they 

 may not know it, the great struggle of housewives in 

 the canning process is to exclude the invisible mold 



