COLD-PACK METHOD 



20 1 



TIME TABLE FOR COLD-PACK METHOD OF CANNING, AS 

 RECOMMENDED BY THE DEPARTMENT OF AGRICULTURE 



(Time given in minutes) 



In canning some kinds of food (dried beef, jellies, etc.) 

 that would be injured by the high heat necessary for sterili- 

 zation, certain packers assist preservation by partially extract- 

 ing the air from the jar. Such food keeps fairly well, though 

 it is not sterile. It will spoil rapidly if air be admitted to 

 the jar, ^and at best does not keep quite as well as foods that 

 have been actually sterilized. 



A diet of canned foods alone is not wholly satisfactory, 

 although Arctic explorers have learned that they can live 

 upon them much more healthfully than upon salted foods, 

 which were the staple diet on shipboard before the extended 

 adoption of canning. Canned foods are not so rich in vita- 

 mins as fresh foods, but their vitamin content is seldom 



